Everything You’ll Need

Use all your favorite pizza toppings to make this healthy pizza bowl recipe! Here’s what I like to use, but feel free to swap in ingredients that you like best:

Key Ingredients

• Cottage Cheese is the base for these high-protein pizza bowls! I tried this recipe with full-fat, non-fat, and low-fat cottage cheese (FYI, I love the brand Good Culture ). I enjoyed the low-fat variety best as it was thick and creamy but not too rich. I noticed that other variations blend the cottage cheese beforehand to smooth out the curds. This is always an option, but I never do it because I love the texture the curds add to the pizza bowl.
• Marinara Sauce gets blended in with the cottage cheese. I always opt for store-bought marinara because it’s quick and convenient. While there are a handful of great brands to choose from, Cucina Antiqua is one of my favorites because it’s made with good-quality ingredients while being lower in sugar than most store-bought marinara options (you would be surprised at how much sugar some store-bought marinara can have!)

How to Make a Cottage Cheese Pizza Bowl

Start by combining cottage cheese, Parmesan, half of the marinara sauce, and seasonings. Stir in half of the toppings as well.

Put everything into an oven-safe bowl (I use this one) and then layer on the remaining marinara sauce before sprinkling the cheese over the top.

Finish with the rest of your pizza toppings and seasonings! I also love a sprinkle of red pepper flakes for some heat.

Now, you can either bake your cottage cheese pizza bowl in the oven or pop it in the microwave for lunch or dinner in a flash!

How to Store Leftover Pizza Bowls

• Refrigeration: Allow the pizza bowls to cool completely before storing. Place a top on the container or cover tightly with plastic wrap and refrigerate for up to 3-4 days.
  
• Reheating: Reheat in the microwave for about 1-2 minutes or in the oven at 350°F until the cheese is melted and bubbly again (about 20 minutes).

More Cottage Cheese Recipes to Try

• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast
• Egg White Muffins with Cottage Cheese
• 5-Minute Cottage Cheese Bowl with Tropical Fruit

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 Cottage Cheese Pizza Bowls (27g!)

Cottage cheese pizza bowls are a healthy, high-protein lunch or dinner idea that delivers 20 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They're quick, easy, delicious, and perfect for meal prep.

Course Main

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Servings 2 servings

Calories 230kcal

Author Dani Spies

Ingredients

• 1.5 cups low-fat cottage cheese, I love this brand
• 1/3 cup low sugar marinara sauce (divided), I used this one
• 2 tablespoons Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 cup chopped black olives, divided
• 1/4 cup diced bell pepper, divided
• 1/4 cup diced onion, divided
• 1/4 cup shredded mozzarella cheese
• pinch red pepper flakes

Instructions

• Combine cottage cheese, parmesan, 1/4 cup marinara sauce, garlic powder, and Italian seasoning. Stir in half of the black olives, chopped bell pepper, and chopped onions.
  
• Divide the mixture amongst two oven-safe containers (I use this one). Top each container with one tablespoon of marinara sauce and sprinkle two tablespoons of shredded mozzarella over the top of each.
  
• Divide the remaining olives, peppers, and onions and sprinkle over the top of each bowl. Add an extra sprinkle of Italian seasoning over the top and red pepper flakes.
  
• Bake at 425 F for 10-12 minutes. If you’d like to, brown the top, you can finish it under the broiler for an extra minute. Alternatively, you and microwave the pizza bowl for 1 1/2-2 minutes.
• Serve with crackers, pita chips, or fresh chopped veggies for dipping.
  

Notes

• • Make Ahead: You can prep the ingredients ahead of time and store them in the fridge for up to a day, making it easy for busy nights.

• • Use a Microwave-Safe Dish: If you’re using the microwave, make sure your dish is microwave-safe and avoid using metal. The same goes for the oven. 

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1314mg | Potassium: 334mg | Fiber: 2g | Sugar: 7g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 1mg

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Quesadillas are such a great option for a quick lunch or busy weeknights when you want something that is nutritious and delicious, using what you have on hand. 

I highly recommend using leftovers or head start ingredients to keep this meal super quick and easy to make. 

For the easy quesadillas that you see here, I am using some shredded rotisserie chicken, which is one of my favorite short-cut ingredients to have on hand. I’ll buy an organic rotisserie chicken, shred it up while it’s still warm and then store it in an airtight container, so I have chicken available for simple meals like this during the week.

I am also using some leftover steamed broccoli that I had in the fridge! Feel free to use whatever veggies you have – from mushrooms to bell peppers, the options are pretty much endless!

Easy Quesadillas Ingredients:

• Broccoli or another favorite veggie
• Chicken or another meat or beans
• Seasoning – For this recipe, I used cumin and garlic powder, but feel free to use your favorite spices.
• Flour tortillas or whatever tortilla you prefer to use (I love sprouted tortillas!)
• Cheese – I always go for Monterey Jack cheese when making quesadillas because it gets super melty! Feel free to use your favorite cheese, cheddar cheese and pepper jack are also great choices.

How to Make Easy Quesadillas

This quesadillas recipe is so flavorful and super easy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Prep filling. Start by giving your meat and veggies a rough chop. You will need about 1 scant cup of filling per 8-inch quesadilla.  
2. Heat filling ingredients. Once you have your fillings chopped up, you want to toss them in a hot pan for a few minutes, so they heat through. This is important because you don’t want cold fillings in a hot quesadilla. This is also a great time to season the filling ingredients. I like to add a bit of garlic powder, smokey cumin, salt and pepper.
3. Heat tortilla + add filling. Transfer the heated filling ingredients to a bowl and gently wipe out the pan. Now, place one tortilla in a hot-non stick pan – you do not need any oil or butter – you just want to let the tortilla heat a bit. Flip the tortilla and layer a few tablespoons of the cheese on one half of the tortilla. Then, top with the chicken and broccoli and a couple more tablespoons of shredded cheese.
4. Cook quesadilla. Using a spatula, fold the tortilla over onto itself to form a half moon and top with another pan or teapot to help hold it down (you can also gently push down with your spatula for a minute). Cook for two minutes or until the bottom is lightly browned. Flip the tortilla and cook for another two minutes or until both sides are lightly browned and cheese is melted. Remove from pan, cool and cut in half! 

Recipe Tips

• Tortillas. For quesadillas it’s best to use larger tortillas. This gives you more space for all of the delicious fillings you want to stuff inside! You don’t want to overstuff the quesadilla or things will get very messy! I like to use a tortilla that is at least 8 inches in size (10-inch tortillas work great too). 
• For gluten-free quesadillas, choose almond, cassava or corn tortillas. Corn tortillas are much smaller, so if that’s what you’re using, be sure not to overfill them!
• Cheese. If you have the extra time, I do recommend using freshly grated cheese instead of pre-shredded bagged cheese from the store. The bagged cheese contains anti-caking agents and a cellulose coating and it doesn’t get as melty as freshly grated cheese.

Customize Your Quesadillas

As mentioned, you can feel free to make these easy quesadillas based off of what you have available at home. Mix and match and have fun! Here are a few suggestions:

• Vegetarian. Omit the meat completely and load up on veggies! You could also add in black beans for some plant-based protein.
• Meat. Aside from chicken, some other great options are cooked steak, pulled pork, fish, shrimp, ground turkey or lean ground beef.
• Veggies. This is a great way to use up those veggies lurking in your fridge. If you don’t have broccoli, try roasted corn, zucchini, cauliflower, sweet potato, butternut squash, or Brussels.
• Cheese. Any cheese works here! You can even use a combo of more than one cheese. If you need your quesadillas to be dairy free, just use your favorite dairy-free cheese.

What to Serve With Quesadillas 

As much as we love quesadillas as-is, they’re even better with toppings or dipping sauces. Here’s some tasty options:

• Creamy sriracha dipping sauce – this is a mix of Greek yogurt and sriracha sauce. You’ll find the recipe in the recipe card, below.
• Guacamole
• Sour cream or plain Greek yogurt
• Pico de gallo or Salsa
• Hot sauce
• Fresh cilantro

More Easy Recipes to Try:

• Tuna Salad
• Roasted Shrimp and Green Beans
• Ground Beef Skillet
• Fish Tacos

If you make and enjoy these easy quesadillas, 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 Quesadillas

Course DIET, DINNER, LUNCH, meat + chicken, snacks + starters

Cuisine American, kids, nut free

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 quesadillas

Calories 367kcal

Author Dani Spies

Ingredients

• 1 cup steamed broccoli roughly chopped
• 1 cup rotisserie chicken roughly chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• 2 8-inch flour tortillas (or whatever type of tortilla you prefer or love)
• 1/3 cup shredded cheese (I like a mix of Monterey and cheddar)

Optional dipping sauce

• 1/2 cup plain Greek yogurt
• 1-2 tbsp Sriracha

Instructions

• Toss broccoli and chicken in a non-stick skillet over a medium low heat.  Season with cumin, garlic powder, salt and pepper. Stir well and cook until heated through. Transfer seasoned meat and veggies into a small bowl.
• Place one tortilla into the hot pan and gently heat for 20-30 seconds or until heated through. Flip the tortilla and place a couple of tablespoons of cheese over one half of the tortilla. Sprinkle half of the broccoli and chicken mixture over the cheese.
• Using a spatula, fold the tortilla over onto itself to form a half moon and top with another pan or teapot to help hold it down (you can also push down with your spatula for a minute).
• Cook for two minutes or until the bottom in lightly browned. Flip the tortilla and cook for another two minutes or until both sides are lightly browned and cheese is melted. Remove from pan, cool and cut in half! 

For optional dipping sauce

• Combine Greek yogurt and Sriracha sauce to create a cool and spicy dip for your quesadilla.

Video

Nutrition

Serving: 1quesadilla | Calories: 367kcal | Carbohydrates: 31g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 937mg | Potassium: 527mg | Fiber: 3g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 45mg | Calcium: 261mg | Iron: 3mg

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Protein-packed pancakes without protein powder

Enjoying a high-protein breakfast has become a daily habit in my life! Whether I’m enjoying my eggwhite muffins, fluffy cottage cheese pancakes, or these quick banana peanut butter protein pancakes; I find incorporating protein in my first meal of the day, really helps me to feel satisfied and satiated all morning long.

I love that these banana protein pancakes are packed with 21 grams of protein per serving and are made right in the blender! I usually cook mine into one big pancake (this is my go-to pan!) as the written recipe is perfect for one serving but can easily be scaled up to serve more.

Keep reading and I’ll show you exactly how I make them!

How to make banana peanut butter protein pancakes

As I mentioned, I like to make this protein pancake recipe into one big pancake, but you could certainly make smaller pancakes if you prefer. Here’s a quick rundown of how to make these protein pancakes:

1. Blend ingredients – Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and blend until you have a thick but pourable batter. You may have to blend, then scrape the sides, and blend again.
2. Cook pancakes – Spray an 8-inch, non-stick pan with cooking spray and heat over medium-low heat. Pour the pancake batter into the pan – it will fit perfectly!
3. Add mix-ins – Once the pancake sets up, sprinkle in the remaining chopped banana (or any other stir-in you prefer!).
4. Flip and enjoy! Once the pancake firms and sets, about two minutes, flip and cook for another minute or until cooked through. Enjoy with your favorite toppings!

PRO TIP: Make these pancakes in an 8-inch non-stick skillet to create the perfect single-serve protein pancake. This is my favorite way to cook them as it’s super easy and makes the most delicious pancake!

Topping ideas 

These peanut butter protein pancakes are absolutely delicious with nothing on them, but it can be super fun to add some toppings. My personal favorite toppings are Greek yogurt, extra bananas + walnuts but there are truly SO many tasty ways to top them. Here’s some inspiration to get you started!

• Maple syrup or honey
• Homemade Nutella
• Jam (my chia strawberry jam is delish)!
• Peanut butter or almond butter 
• Chocolate chips
• Fresh fruit – strawberries, blueberries, raspberries, blackberries, banana slices
• Shredded coconut
• Nuts – walnuts, pecans, almonds
• Cinnamon
• Fried egg

Cooking Tips

• Fresh baking powder. Be sure that your baking powder is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
• Egg white substitute. I love using egg whites in this recipe because they add lots of protein and keep the pancakes light and fluffy. If you prefer, you can use two whole eggs instead or two flax or chia eggs for a plant-based alternative.
• Sweetener. This recipe is sweetened by the banana. If you want to add a bit of extra sweetener, try adding a couple of teaspoons of maple syrup or honey to the batter. For a sugar-free option, you can try stevia or monk fruit.

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Quick Banana Peanut Butter Protein Pancakes

These peanut butter protein pancakes are made with oats, peanut butter, banana bits, and egg whites (no protein powder needed!). Simply blend everything in your blender and cook delicious, hearty pancakes right on the stovetop in just 5 minutes. This an easy, healthy breakfast recipe that your whole family will love.

Course BREAKFAST, DIET, pancakes

Cuisine American, gluten free, kids, vegetarian

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 316kcal

Author Dani Spies

Ingredients

• 1/2 cup egg whites*
• 1/3 cup organic rolled oats
• 1/4 teaspoon baking powder
• 1 tablespoon natural peanut butter
• 1/2 tsp cinnamon
• 1/2 banana, quartered and chopped

Instructions

• Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and mix until you have a batter.
• Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).
• Sprinkle in remaining chopped banana (or any other stir-in you prefer!).
• Once the pancakes firm and set up (this will take two minutes) flip and cook for another minute or until cooked through. Enjoy!
• I love to serve these pancakes topped with a dollop of Greek yogurt and a few extra slices of banana.

Video

Notes

I love using egg whites in this recipe because it adds lots of protein and keeps the pancakes light and fluffy.  If you prefer, you can swap two whole eggs in their place or use two flax or chia eggs for a plant based alternative.

This recipe is sweetened by the banana.  If you want to add a bit of extra sweetener, try adding a couple teaspoons of maple syrup to the batter.

Nutrition

Serving: 1recipe | Calories: 316kcal | Carbohydrates: 37g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Sodium: 278mg | Potassium: 712mg | Fiber: 6g | Sugar: 10g | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg

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This recipe has been updated and was originally posted on 2012.

I grew up eating this tuna pasta salad recipe (we also made this Italian pasta salad, a lot!). My sister would make this recipe at least once a week, while I would often make a classic tuna salad or tuna salad with egg. Needless to say, tuna (and tuna fish) was very popular in our house.

It’s light, delicious, and packed with protein. You can make it with staple ingredients you have in your fridge, freezer, and pantry.

How To Make Tuna Pasta Salad

Cook your pasta according to the package instructions. You can use any type of pasta you prefer.

If you want to add more protein to the dish, try a bean or lentil pasta. If you want more fiber, try whole-grain pasta.

Transfer cooked pasta to a large bowl. Add in chopped onions, celery, peas, tuna, yogurt, mayonnaise, vinegar, salt, and pepper.

Stir everything together, test for seasoning, and enjoy!

How Long Does Tuna Pasta Salad Last In The Fridge?

This healthy tuna pasta salad will last in the fridge for up to 5 days when kept in an airtight container.

How Do You Keep Tuna Pasta Moist?

When kept in the fridge, the pasta will begin to absorb the mayonnaise and yogurt which can make the salad taste less creamy.

To keep the salad nice and moist, add an extra dollop of yogurt (or mayo) right before serving.

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Pinterest, Instagram and, FaceBook for more healthy food inspiration!

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Tuna Pasta Salad Recipe

This Healthy Tuna Pasta Salad is made with elbow noodles, peas, tuna, celery, red onion, mayonnaise, and Greek yogurt. It’s an easy, healthy, dish that is family-friendly and great for meal prep.

Course LUNCH, salad + dressing

Cuisine American, kids

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 355kcal

Author Dani Spies

Ingredients

• 1 cup diced red onion
• 1 cup diced celery
• 2 cans of chunk light tuna packed in water and drained
• 3 cups elbow pasta, cooked
• 1 cup frozen peas defrosted
• 2 tbsp mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

• Cook pasta according to package directions. Drain and rinse under cold water.
• In a large bowl, combine cooked pasta onion, celery, tuna, peas, mayonnaise, Greek yogurt, vinegar, salt, and pepper.
• Stir well and enjoy!

Video

Notes

*This tuna pasta salad will last up to 5 days when stored in the fridge.

**To keep this recipe dairy-free, skip the yogurt and use all mayonnaise. 

***To lower the fat and increase the protein, skip the mayonnaise, and use all yogurt.

 

Nutrition

Calories: 355kcal | Carbohydrates: 59g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 114mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 2mg

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One thing I know for sure is that the Clean & Delicious family loves a good oatmeal recipe.  Especially super easy oatmeal recipes like my 3-ingredient banana oatmeal cookies or these banana oatmeal muffins.

And I get it.  Oats are not only nutritious (high in fiber, digest slowly and are naturally gluten-free) they are also insanely delicious.  And if you don’t love them as much as I do; perhaps these 4-ingredient no-bake peanut butter oat bars will make you a forever fan.

How To Make Healthy No Bake Peanut Butter Oatmeal Bars

Get excited, because it really is as easy as it sounds! Here’s how you make peanut butter oatmeal breakfast bars (or snack bars!).

1. Combine rolled oatmeal, peanut butter, maple syrup and cranberries in a large bowl.
2. Mix together until you gave a thick batter.
3. Transfer batter into an 8×8 baking dish lined with parchment paper.
4. Pop in the fridge for a couple of hours until the bars set up.
5. Cut into 16 squares and enjoy!

And just like that, you my friend, have learned how to make peanut butter oatmeal squares.  This would be a great recipe to add to your weekend meal prep, so you have them ready to go for the week.

Tips for Making Peanut Butter Oatmeal Bars

• Choose an all-natural peanut butter with no added sugar or salt.  Be sure to stir your peanut butter before measuring.  It should be loose and pourable.
• Be sure to look for gluten-free rolled oats if you want this recipe to be 100% gluten-free.
• I recommend cutting them into small squares.  They are super energy-dense, so one or two squares will really hold you over.
• Store in an airtight container in the fridge for up to 5 days.  To have them last longer, store them in the freezer for up to 6 months.

Oatmeal Bars Variations

I really love these oatmeal bars with chewy dried cranberries BUT you can certainly switch things up if you prefer.  Try stirring in chocolate chips, raisins and walnuts, or shredded coconut to change the flavor of the bars.  Really, any type of stir-in you like or have on hand would be great.  Just remember to keep the measurements at half a cup.

You can even change things up and make banana oatmeal energy bars, a peanut butter oatmeal snack bar with mashed banana, chocolate chips and walnuts.

So now that you know how to make these simple, delicious oatmeal bars, I can’t wait for you to try them!! And if you like recipes like this, be sure to subscribe to my youtube channel as well (it’s free!) and jam-packed with hundreds of step-by-step videos like the one below.

More Delicious Oatmeal Recipes To Try

• Oatmeal Raisin Cookies
• Oatmeal Chocolate Cranberry Cookies
• No-Bake Almond Butter Oat Cookies
• Baked Blueberry Lemon Oatmeal Muffin Cups

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!

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No Bake Peanut Butter Oatmeal Bars

These wholesome oat bars use just 4-ingredients and come together using just one bowl. Try adding them to your weekend meal prep to have on hand as a health head-start ingredient for a busy week.

Course BREAKFAST, snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 16 squares

Calories 149kcal

Author Dani Spies

Ingredients

• 1.25 cups rolled oats, gluten-free
• 1 cup all natural peanut butter, unsalted
• 1/3 cup maple syrup
• 1/2 cup dried cranberries, chopped

US Customary – Metric

Instructions

• Line an 8×8 baking dish with parchment paper and set aside.*
• In a large bowl; combine oatmeal, peanut butter, maple syrup and dried cranberries.
  
• Mix everything together until you have a thick batter.
  
• Transfer batter into prepared baking dish.
  
• Flatten using a spatula or your hands until the oat mixture is evenly distributed and even on top.
  
• Chill for a couple of hours or until the oat bars have firmed up. Cut into 16 squares and enjoy!
  

Video

Notes

*If you do not have parchment paper, you can grease the pan with coconut oil or cooking spray.

Nutrition

Serving: 1square | Calories: 149kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 143mg | Fiber: 2g | Sugar: 8g | Calcium: 18mg | Iron: 1mg

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Continue Reading: Healthy Pumpkin Cranberry Muffins

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This guacamole recipe is as good as it gets.  Simple, fresh and full of flavor!  Using fresh, high quality ingredients is the secret to making your guacamole pop.  No need to be fancy.  Stick to the basics and get ready for a dance party in your mouth.

You will quickly see, homemade guacamole is a crowd pleaser.  You can serve it with fresh veggies, corn chips, and margaritas (classic!).  But it’s also great on tacos, over chili, or along side some grilled chicken.

No matter which road you travel, this guacamole recipe will not disappoint.  So grab a pen and paper (or just print the recipe), and get ready to make the best guacamole ever.

How To Pick Ripe Avocados For Guacamole

It’s super important that your avocados are ripe if you want to make really good guacamole.

I like to use the ‘press test’.  Place your thumb on your avocado and using gentle pressure, press into the skin.  You want your avocado to be firm, but have some give.

Be sure that your avocados are not hard.  And on the flip side, yo udon’t want them to be soft and mushy either.

Firm with some give.  That’s how you know have a good avocado for great guacamole.

Guacamole Ingredients

The beauty of delicious, homemade guacamole is that you only need these few ingredients:

• Avocados: bright green and firm with some give.
• Lime juice: fresh is best
• White onion: nice and mild with great crunch.  Be sure to chop them small.
• Tomatoes: beautiful, ripe tomatoes are the best.  Remove the seeds so you don’t end up with wet guacamole.
• Green pepper: I use a green bell pepper to keep the guacamole family friendly.  But if you like heat, swap these out for some jalapenos.
• Garlic: 1 big or 2 small cloves of garlic crushed.
• Cilantro: I know, people either love it or hate it.  If you hate it, you can skip it or try using parsley.  Personally, I love it.
• Kosher salt: with larger salt crystals than table salt, kosher salt is my favorite salt to use in the kitchen.  You will use less salt over all, and I love the crunchy texture it has.

How Do You Make Homemade Guacamole?

Prepare yourself for the easiest recipe ever.

Cut your avocados in half, remove the pits and scoop the avocado out of the skin and into a bowl.  Add a fat squish of fresh lime juice and then use the back of a fork and mash the avocados against the sides of your bowl.  You can make your guacamole as chunky or creamy as you desire.

Next, add the onions, tomatoes, garlic, pepper, cilantro and salt and stir until everything is mixed together.

Pat yourself on the back my friend, you have just made some really good, homemade guacamole.

Don’t forget to subscribe to my YouTube Channel (it’s free!).

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Homemade Guacamole

Homemade guacamole is easy to make and so full of flavor.  You’ll find yourself coming back to this recipe time and time again.

Course DIET, DINNER, snacks + starters

Cuisine dairy free, gluten free, low carb + keto, Mexican, nut free, vegan, vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 169kcal

Author Dani Spies

Ingredients

• 2 avocados
• Juice from 1/2 a lime
• 1/4 cup diced white onion
• 1/4 cup diced tomato seeded
• 1/4 cup diced green bell pepper or jalapeo if you like spice
• 1-2 cloves crushed garlic
• 2 tablespoons fresh chopped cilantro
• 1/4 th teaspoon kosher salt

Instructions

• Slice the avocados in half, remove the pit and scoop the avocado out of the skin and place in a mixing bowl.
• Using the back of a fork, mash the avocado against the sides of the bowl until it rich and creamy. You can make your guacamole as smooth or chunky as youd like.
• Add the remaining ingredients and stir together. Taste, adjust seasoning as needed and enjoy!

Video

Notes

• Be sure to look for avocados that are nice and ripe.  They should be easy to mash with the back of a fork.
• Try adding some fun stir-ins to this classic guacamole recipe.  I chopped mango, chopped pineapple or crumbled bacon are all delicious choices.

Nutrition

Serving: 0.25cup | Calories: 169kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 534mg | Fiber: 7g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg

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Ingredients we’re working with

This egg salad recipe keeps it classic—with just a handful of simple ingredients that come together for a creamy, flavorful bite every time. Here’s what you’ll need to make it:

• Eggs: The creamy, protein-packed base of the salad—make sure they’re hard-boiled and cooled.
• Red onion: Adds a pop of sharp flavor and a bit of crunch.
• Celery: Gives the salad a fresh, crisp texture.
• Mayonnaise: Binds everything together with rich, creamy goodness.
• Dijon mustard: Adds just the right amount of tang and zip.
• Dill: For fresh, herby brightness that really elevates the salad.
• Sea salt and black pepper: Essential for balancing and boosting flavor.

How to make egg salad

No matter the variation—avocado egg salad, tuna egg salad, or my Greek yogurt version—it all begins with an easy-to-peel hard-boiled egg. I’ve shared my full method before, but here’s a quick refresher:

Serving ideas

There are so many delicious ways to enjoy classic egg salad! Here are some clean and delicious serving options:

• As a sandwich: Pile it onto warm, toasted whole-grain bread, sourdough, or a sprouted grain wrap. Add fresh greens like arugula or spinach and slices of tomato for extra nutrients. 
• Lettuce wraps: Spoon the egg salad into romaine or butter lettuce leaves for a lighter, low-carb option.
• With crackers or pita chips: Serve as a dip-style snack or appetizer.
• On an English muffin: A quick, high-protein option for breakfast.
• Stuffed into tomatoes or avocados: Hollow out a tomato or avocado and fill with egg salad for a fresh, low-carb twist.
• Over a bed of greens: Make it into a salad by serving it on arugula, spinach, or mixed greens. Add other favorite veggies, too!
• In a wrap: Roll it up in a tortilla with a few crunchy veggies for an easy lunch.

Storage and meal prep tips

Egg salad is a healthy, delicious meal to add to your weekend meal prep and will happily last for 3 to 5 days in your refrigerator.

Once you are finished preparing your egg salad, transfer it into an airtight container and store it in your fridge.

If you pack your egg salad for lunch, be sure to include an ice pack. It’s safe to eat  for up to two hours at room temperature, but any time after that, is not recommended.

More easy healthy lunch recipes

• Avocado Egg Salad
• Easy Tuna salad with Egg
• Rotisserie Chicken Salad 
• Avocado Chicken Salad
• Sonoma Chicken Salad
• Vegan Chickpea Tuna Salad

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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Classic Egg Salad with Mayo, Celery and Dill

This classic egg salad is delicious on top of a salad, serve in a lettuce cup or eaten right out of the bowl.

Course BREAKFAST, DINNER, LUNCH

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 224kcal

Author Dani Spies

Ingredients

• 8 eggs room temperature
• 2 tablespoons red onion finely diced
• 2 tablespoons celery finely diced
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoon dill chopped
• sea salt and black pepper to taste

Instructions

• Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.
• Transfer the eggs to an ice water bath to stop the cooking process and cool completely.
• Peel the hard-boiled eggs and chop them as fine or chunky as you like.
• Add the chopped eggs to a mixing bowl with the red onion, celery, dill, mayonnaise, Dijon mustard, salt, and pepper. Stir all of the ingredients together, until well combined.
• Serve the egg salad straight from the bowl, with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Video

Notes

Feel free to swap out some or all of the mayo for Greek yogurt for a lightened-up version of egg salad. This adds extra protein while keeping the creamy texture intact.

Egg salad is a healthy, delicious meal to add to your weekend meal prep and will happily last for 3 to 5 days in your refrigerator.

Nutrition

Serving: 0.25recipe | Calories: 224kcal | Carbohydrates: 1g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 231mg | Potassium: 144mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

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This nourishing green lentil soup is easy, healthy comfort food at its best! Naturally packed with protein and fiber – this easy vegetable soup is a recipe you will find yourself making on repeat!

I grew up enjoying cozy Italian classic soup recipes, especially during the colder months. Escarole and white beans soup, Italian wedding soup, minestrone, and of course, lentil soup were always on rotation.

Inspired by this recipe from Ina Garten (aka The Barefoot Contessa)I use both onions and leeks for the base of the soup. The combination of the mild, fresh leeks with the depth of flavor from the more aggressive, yet sweet onions takes this lentil soup recipe to the next level – I can’t wait for you to give it a try.

Ingredients needed

This vegetable lentil soup works for a variety of dietary approaches! It’s naturally vegetarian and gluten-free and can easily be made vegan and dairy-free as well. It makes a BIG pot of soup and is also great for meal prep. Here’s all you need:

• Lentils: I like to use green lentils in this recipe, but brown lentils would work too. Both varieties hold their shape when cooked and have a lovely earthy flavor. Be sure to avoid red or yellow lentils when making this soup as they will not hold their shape and become very mushy when cooked.
• Vegetables: We’re adding onion, leeks, celery, carrots, and collard greens for great nutrition, texture and flavor. You will also need some olive oil to cook them down.
• Garlic: A must-have ingredient when making a comforting Italian-style soup.
• Seasonings: A mix of dried thyme, ground cumin, sea salt, and pepper adds the perfect warm, comforting flavor. Don’t forget the red pepper flakes if you like things spicy!
• Stock or broth: Just 4 cups of vegetable broth (combined with water!) is enough to add plenty of flavor to this soup. If preferred, you can sub in chicken broth (or stock!) as well.
• Water: To save some money and keep this recipe affordable, I use water to get the perfect soup consistency.
• Tomato paste: Adds a bit of body to the soup..
• Sherry vinegar: Brightens the soup and rounds out the flavor. You can sub fresh lemon juice if needed.

How to make this recipe

Other than chopping your vegetables, this green lentil soup recipe is fuss-free! The hardest part is waiting patiently for the lentils to simmer. But it’s worth it because this dish is SO delicious and super nutritious! Plus, this recipe makes a ton, so you’ll have leftovers for days. Here’s how it comes together:

1. Sauté veggies: In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.
2. Continue sautéing: Add the celery, carrots, and collards and sauté for 10 more minutes. The goal is to take the raw off of all the veggies.

3. Add lentils and boil: Add the chicken stock, water, tomato paste, and lentils. Cover and bring to a boil.
4. Simmer and serve: Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!

Helpful tips

Green lentil soup is easy to make with simple instructions but here are some helpful tips!

• Adding the greens: Collard greens can be tough and become tender when cooked over time. This is why I add them in early. If you are using a lighter green, like spinach, baby kale or Swiss chard, wait and add them in the last 15 minutes of cooking.
• Servings: This recipe makes a whole lot of soup, that just so happens to freeze really well. If you aren’t looking to have 16 cups of lentil soup, you can easily cut the recipe in half (or even into a quarter!).
• Serving suggestions: Serve this hearty lentil soup with some sourdough bread or this healthy skillet cornbread. When I want something lighter, I serve it alongside a simple green dinner salad.

Variations

This green lentil soup is easy to customize and use your favorite ingredients. Here are some options to try:

• Different vegetables: Feel free to swap or include other veggies that you like. And if there is something that you don’t like, you can replace it with something else. Sautéed mushrooms, parsnips, or fennel would all be delicious.
• More protein: This soup is already packed with 10g of protein per serving thanks to the lentils. You could increase that even more by adding in cooked, ground turkey or chicken sausage as well.
• Make it spicy: If you’d like to add a bit of spice, mix in a dash or two of cayenne pepper or some extra red pepper flakes!
• Add creaminess: There is already some creamy texture from the softened lentils but to add even more, top with a drizzle of cream or coconut milk or even a dollop of Greek yogurt.

Slow cooker lentil soup

The slow cooker is a great method for cooking lentil soup. Simply sauté the vegetables, then place everything except for the sherry vinegar in a Crockpot. Cook on low heat for 3-4 hours or until lentils are tender. Stir in sherry vinegar once the soup is fully cooked.

Storage recommendations

Green lentil soup makes great leftovers! In fact, you can make this ahead of time. It will taste even better the next day when the flavors have had time to meld and intensify.

• Storing leftovers: Once the soup has cooled, transfer it to an airtight container and place it in the refrigerator for up to 5 days.
• To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.
• To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.

More lentil recipes

• Lentil Salad with Grapes + Greens
• Kale + Lentil Whole Grain Noodle Bowl
• Lentil Hummus
• Simple Red Lentil Stew
• Lentil Joe’s

I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.  

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Nourishing Green Lentil & Vegetable Soup

This Nourishing Green Lentil and Vegetable soup is an easy, healthy, affordable, one-pot meal. Layered with protein and fiber-rich lentils, carrots, onions, kale and more. This veggie-packed soup is an Italian-style recipe that is made right on the stovetop and is perfect for meal prep (or Sunday dinner!).

Course DINNER, LUNCH, soup + stew + chili

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 servings

Calories 166kcal

Author Dani Spies

Ingredients

• 1 pound green lentils
• 2 onions chopped (about 3 cups)
• 2 leeks chopped (about 2 cups)
• 6 cloves of chopped garlic
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 8 stalks of chopped celery about 3 cups
• 6 carrots chopped (about 3 cups)
• 1 bunch of collard greens stemmed and cut into ribbons
• 4 cups veggie broth
• 8 cups water
• 1/4 cup tomato paste
• 2 tablespoons sherry vinegar
• salt and pepper to taste

Instructions

• In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for about 10 minutes or until the vegetables are translucent and very tender.
  
• Add the celery, carrots and collards and sauté for 10 more minutes.
  
• Add the veggie broth, water, tomato paste, and lentils. Cover and bring to a boil.
  
• Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Adjust the seasonings and finish with the sherry vinegar. Enjoy!
  

Notes

This soup makes a large amount. Feel free to cut the recipe in half, if you aren’t wanting so much.

Storing leftovers

• In the refrigerator: Once the soup has cooled, transfer it to an airtight container and place in the fridge for up to 5 days.
• To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top to account for expansion as the soup freezes. Then, label it with the date.
• To reheat: When you’re ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 161mg | Potassium: 545mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4208IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg

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