. – CHARCOALMAKER

Strawberry Balsamic Pasta Salad

Mon, 27 Apr 2026 02:49:30 +0000

This Strawberry Balsamic Pasta Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.

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If you’re looking for a pasta salad that is anything but boring, this Strawberry Balsamic Pasta Salad is it. The perfect mix of sweet, savory, creamy and crunchy! Loaded with juicy strawberries, tender pasta, fresh basil, creamy mozzarella, and crisp cucumbers all tossed in a sweet balsamic dressing. Every bite is fresh, bright and so flavorful!

Why You’ll Love This

Fresh and flavorful – the combination of sweet strawberries and tangy balsamic dressing creates a flavor that’s bright, balances and totally addictive!
Quick and easy – this whole pasta salad easily comes together in about 15 minutes making it perfect for busy days when you still want something fresh and satisfying.
Lightened-up – unlike traditional pasta salads, this one skips the heavy, mayo-based dressing and uses a simple homemade balsamic vinaigrette which really lets the ingredients shine.
Customizable – you can easily make this to your liking whether you need to adjust it based on what you have on hand or your dietary preferences.

Ingredients You’ll Need

strawberries – the star of this recipe! Sweet, juicy and perfect for pairing with the balsamic dressy.
pasta – for this recipe I used fusilli noodles, but feel free to use any type of corkscrew pasta such as cavatappi or rotini. The nooks in the pasta really grab hold of the dressing nicely! You could also use farfalle, penne pasta or a gluten-free option.
arugula – adds a boost of nutrition to this pasta salad and balances out the sweetness of the strawberries. I used fresh arugula, but feel free to use baby spinach or other type of lettuce.
cucumbers – I used 3 mini cucumbers which add a fresh, crisp bite to this pasta salad and great texture.
mozzarella pearls – the perfect bite-sized addition to this salad that adds creaminess and flavor to this pasta salad.
almonds – adds a delicious crunch and nutty flavor to this salad. Toasting really brings out their richness so don’t skip this step! Walnuts make a great option as well.
shallot – adds a slightly sweet, mild onion flavor to this pasta salad without being overpowering.
fresh basil – fresh herbs add a pop of color and pairs perfectly with the balsamic dressing. I used basil leaves, but fresh mint would be a great addition as well!
balsamic dressing – a combination of olive oil, balsamic vinegar, honey, Dijon mustard, salt and black pepper.

How to Make Strawberry Balsamic Pasta Salad

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.

Tips for the Best Strawberry Balsamic Pasta Salad

Salt the pasta water generously – this is important to add flavor to the pasta salad, don’t skip this set!
Cook pasta just to al dente – overcooked pasta can get mushy once tossed with the dressing.
Cool the pasta completely – if the pasta is warm it can wilt the greens and make everything else soggy. I like to run it under cold water after draining.
Use fresh, ripe strawberries – they sweeter they are, the better the flavor of the whole salad.
Don’t skip toasting the almonds – the toasted almonds add a huge flavor boost and crunch to this pasta salad.
Add delicate ingredients last – toss the pasta salad gently to keep strawberries and mozzarella intact.
Let it sit for 10-15 minutes before serving – this helps the flavors melt together beautifully.

Variations

Add grilled chicken for extra protein.
Swap mozzarella for creamy goat cheese or feta cheese.
Add quinoa or farro for a heartier salad.
Use this poppy seed dressing or this maple balsamic vinaigrette for a different flavor.
Toss in spinach or other leafy greens instead of arugula.
Add avocado slices for creaminess.

Prepping and Storage

To Prep – you can easily cook the pasta and make the dressing ahead of time. You can also chop all the ingredients and store separately until ready to assemble.
To Store – leftovers will last in a sealed, airtight container in the refrigerator for up to 3 to 4 days. The flavors actually get even better after a few hours marinating!

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Hope you all enjoy this Strawberry Balsamic Pasta Salad! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Strawberry Balsamic Pasta Salad

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Course Salad

Cuisine American

Keyword Strawberry Balsamic Pasta Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 274kcal

Ingredients

16 oz fusilli pasta
1/3 cup slivered almonds toasted
16 oz strawberries hulled and sliced
8 oz mozzarella pearls
1 shallot thinly sliced
3 mini cucumbers sliced into half-moons
2 cups baby arugula
1/2 cup fresh basil leaves torn

For the Balsamic Dressing:

1/3 cup olive oil
3 Tbsp balsamic vinegar
2 Tbsp honey
2 tsp Dijon mustard
1/2 tsp each salt + pepper

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.

Nutrition

Strawberry Poppy Seed Chicken Salad

Wed, 22 Apr 2026 14:54:47 +0000

This Strawberry Poppy Seed Chicken Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender chicken, crunchy toppings, and the BEST poppy seed dressing.

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If you’re craving something fresh, vibrant and packed with flavor, this Strawberry Poppy Seed Chicken Salad is about to become your new go-to! The perfect balance of sweet, savory and crunchy, all tossed together in a light, homemade poppy seed dressing that tastes so much better than anything store-bought. Juicy strawberries, tender chicken, creamy avocado, and crunchy toppings all tossed together for the perfect meal-sized salad the whole family will love!

Why You’ll Love This

Fresh and flavorful – sweet strawberries, savory chicken, creamy avocado and tangy feta all come together for the perfect balance of flavors.
Quick and easy – this whole salad easily comes together in about 15 minutes making it perfect for busy days when you still want something fresh and satisfying.
Customizable – you can easily make this to your liking whether you need to adjust it based on what you have on hand or your dietary preferences.
Great for meal prep – this salad hold up well when stored in sealed, airtight containers making this perfect for lunches!

Ingredients You’ll Need

strawberries – the star of this recipe! Sweet, juicy and perfect for pairing with the tangy dressy.
leafy greens – I used a combination of fresh baby spinach leaves and fresh arugula for this salad, but feel free to use your favorite type of lettuce in this salad.
chicken – tender diced or shredded chicken breasts add protein and make this salad filling. Leftover rotisserie chicken would work great too for convenience.
red onion – adds a sharp, slightly sweet bite that brings a little zing to this salad. For a milder flavor, you can soak small red onion slices in cold water for a few minutes.
avocado – ripe avocado adds a creaminess to this salad that balances the savory ingredients while adding healthy fats.
almonds – toasted slivered almonds add a delicious crunch and nutty flavor to this salad. Toasting really brings out their richness so don’t skip this step!
feta cheese – crumbled feta cheese ties everything together and is salty, creamy and slightly tangy.
poppy seed dressing – a combination of olive oil, red wine vinegar, apple cider vinegar, honey, dijon mustard, poppy seeds, salt and pepper.

How to Make Strawberry Poppy Seed Chicken Salad

Toast the almonds. In a small skillet over medium heat, add the slivered almonds. Toast for 3 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
Make the dressing. In a small bowl or jar with a lid, combine olive oil, red wine vinegar, apple cider vinegar, honey, poppyseeds, Dijon mustard, salt and pepper. Whisk or shake until fully combined and emulsified. Set aside.
Assemble the salad. In a large bowl, add the spinach and arugula. Top with the cooked chicken, sliced strawberries, diced avocado, red onion, toasted almonds and crumbled feta.
Dress and serve. Drizzle the poppy seed dressing over the salad just before serving and toss gently to combine. Serve immediately and enjoy!

Tips for the Best Strawberry Poppy Seed Chicken Salad

Use fresh, ripe strawberries – the sweeter the strawberries, the better the overall flavor!
Don’t skip toasting the almonds – the toasted almonds add a huge flavor boost and crunch to this salad.
Let the dressing sit for a few minutes – this allows the flavors to meld together and make the salad taste better overall.
Slice the red onion thinly – this keeps it from overpowering the salad. For a milder flavor, you can soak small red onion slices in cold water for a few minutes.
Add avocado last – this helps prevent the avocado from getting mushy when tossing the salad.
Serve immediately after dressing – this keeps the greens fresh and crisp. No one wants to eat a soggy salad!
Season your chicken well – if cooking fresh chicken, add a little salt, pepper, and garlic powder for extra flavor. My air fryer chicken breast would taste great on this salad!

Variations

Switch up the protein – chicken is perfect here and some good options include grilled chicken, leftover rotisserie chicken, and air fryer chicken. You could use grilled shrimp, salmon, leftover turkey, or chickpeas for a plant-based protein option.
Change up the cheese – feta is classic in this salad, but other options include goat cheese, crumbled blue cheese, mozzarella pearls or shaved parmesan.
Make it heartier – to make this salad even more filling, try adding in some cooked quinoa, farro, brown rice or even a little orzo pasta.
Mix up the fresh fruit – you can also add blueberries, raspberries, mandarin oranges, apples, pears or even dried cranberries to mix things up.
Swap the nuts – almonds add great texture, but you can also try candied walnuts or pecans, cashews or even sunflower seeds for an added crunch.
Add creaminess – if you love a creamy texture, try adding in more avocado slices, toss in a spoonful of creamy goat cheese or you can add a tablespoon or two of Greek yogurt or mayo to the poppy seed dressing.

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Prepping and Storage

To Prep – you can easily prep all the ingredients ahead of time and store separately in the refrigerator until assembling. Slice strawberries and onions, cook the chicken, toast the almonds, and make the dressing in advance.
To Store – you can store this salad undressed in a sealed, airtight container for up to 3 days in the fridge. Just keep the dressing in a separate container and add just before serving. The avocado is best added fresh to prevent browning.

More Spring Salads

Hope you all enjoy this Strawberry Poppy Seed Chicken Salad! If you love this salad as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Strawberry Poppy Seed Chicken Salad

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This Strawberry Poppy Seed Chicken Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender chicken, crunchy toppings, and the BEST poppy seed dressing.

Course Salad

Cuisine American

Keyword Strawberry Poppy Seed Chicken Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 512kcal

Ingredients

1/3 cup slivered almonds toasted
4 cups fresh baby spinach
2 cups fresh arugula
2 cooked chicken breasts cut into cubes
16 oz strawberries hulled and sliced
1 avocado peeled and diced
1/2 small red onion thinly sliced
1/3 cup crumbled feta cheese
Poppy seed salad dressing

Instructions

Toast the almonds. In a small skillet over medium heat, add the slivered almonds. Toast for 3 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
Make the dressing. In a small bowl or jar with a lid, combine olive oil, red wine vinegar, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt and pepper. Whisk or shake until fully combined and emulsified. Set aside.
Assemble the salad. In a large bowl, add the spinach and arugula. Top with the cooked chicken, sliced strawberries, diced avocado, red onion, toasted almonds and crumbled feta.
Dress and serve. Drizzle the poppy seed dressing over the salad just before serving and toss gently to combine. Serve immediately and enjoy!

Nutrition

Poppy Seed Dressing Recipe

Tue, 21 Apr 2026 18:03:21 +0000

This Poppy Seed Dressing recipe is light, sweet and perfectly tangy made with simple ingredients in just 5 minutes! The perfect addition to fresh salads, fruit, or grilled chicken and tastes so much better than store-bought.

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If you’ve ever had a fresh strawberry salad topped with a sweet poppy seed dressing, then you know how completely irresistible this flavor combo is! This homemade poppy seed dressing is light, slightly tangy, perfectly sweet, and comes together in just minutes with simple pantry ingredients. No need for store-bought dressings, this tastes much fresher and is a healthier choice. Whether tossing with a spring salad, drizzling over fresh fruit or marinating some grilled chicken, this is one recipe you’ll find yourself making on repeat!

Why You’ll Love This

Quick and easy – this is the best poppy seed dressing easily made in just 5 minutes with no fancy equipment.
Better than store-bought – fresher flavor with simple, real ingredients that tastes so much better than bottled dressings from the store.
Versatile – this easy dressing works with salads, fruit, drizzled on wraps, grain bowls, and tastes great used as a marinade for chicken, fish or shrimp.
Make-ahead friendly – this dressing stores well in the fridge making it great for meal prep.

Ingredients You’ll Need

olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. Avocado oil makes a great option as well.
red wine vinegar – this brings a bold, tangy bite that balances our the sweetness in this dressing. You could also substitute with white wine vinegar, champagne vinegar or extra apple cider vinegar.
apple cider vinegar – adds a slightly milder, subtly sweet acidity that rounds out all these flavors.
honey – naturally sweetens the dressing without using any refined sugars. You could also use maple syrup or other natural sweetener.
Dijon mustard – this helps emulsify the dressing so it stays well combined while adding depth of flavor.
poppy seeds – these add a delicate crunch and that signature look to the dressing.
salt + black pepper – needed to add flavor to this dressing.

How to Make Poppy Seed Dressing

Combine ingredients. In a small bowl or mason jar, add the olive oil, red wine vinegar, apple cider vinegar, honey, Dijon mustard, poppy seeds, sea salt and pepper. Whisk or shake until the dressing is well combined and slightly thickened.
Taste and adjust. Feel free to add more honey for sweetness or additional salt and pepper, as needed, for taste.
Let rest or store for later. Let the dressing sit for about 10 to 15 minutes so the flavors can meld together. You can also store the dressing in a sealed, airtight container or jar with a lid in the refrigerator until ready to use.

Variations

Make it creamy – for a creamy poppy seed dressing, use a blender or whisk in 2 tablespoons of Greek yogurt, sour cream or a little mayo.
Swap the sweetener – use maple syrup in place of honey for a deeper, slightly earthy sweetness or a little agave nectar for a milder flavor.
Bright citrus twist – replace part of the vinegar with fresh lemon juice for a bright, zesty finish. You could also try orange juice, orange zest or lime juice for a different taste.
Make it savory – stir in one minced garlic clove or a finely chopped shallot for a slightly sweet, mild onion flavor.

Ways to Use Poppy Seed Dressing

Spring salads – toss this dressing with spinach, arugula, or a spring mix along with some nuts, cheese and fresh fruit to instantly elevate everyday greens. Pair with this strawberry chicken salad or this raspberry walnut salad.
Fresh fruit salads – this dressing doubles as a light glaze for fruit! Drizzle a small amount over a mix of strawberries, grapes, blueberries, and apple slices to enhance the natural sweetness with a hint of tang.
Grain bowls – drizzle over quinoa, farro, or brown rice bowls layered with roasted vegetables, leafy greens, and protein like chicken, salmon or chickpeas. The dressing adds a pop of flavor that ties everything together.
Pasta salads – skip heavy, mayo-based dressings and toss with cooked and cooled pasta, fresh veggies, and a protein like grilled chicken or chickpeas for a lighter pasta salad option.
Wraps and sandwiches – spread a little inside wraps or sandwiches for added flavor. It pairs especially well with turkey, chicken or veggie wraps and adds a little sweetness that balances the savory fillings.
Marinade for proteins – use this dressing as a quick marinade or chicken or shrimp. The vinegar helps tenderize while the honey adds a subtle caramelized flavor when cooked, perfect for grilling or baking.

Keep a jar of this dressing in your fridge and use it throughout the week to instantly upgrade salads, bowls, and quick meals! One of those small things that makes healthy eating feel effortless and delicious!

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Prepping and Storage

This poppy seed dressing will last in a sealed, airtight jar or container in the refrigerator for up to 1 week. Shake or whisk well before each use as separation is natural. If the olive oil solidifies slightly in the fridge, let it sit at room temperature for a few minutes, then shake.

More Dressings You’ll Love

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Poppy Seed Dressing

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Course Condiment, Salad

Cuisine American

Keyword Poppy Seed Dressing

Prep Time 5

Total Time 5

Servings Servings

Calories 135kcal

Ingredients

1/3 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
2 Tbsp honey
1 Tbsp poppy seeds
1 tsp Dijon mustard
1/2 tsp salt
Pinch of black pepper

Instructions

In a medium bowl or jar, whisk together all ingredients until smooth and creamy. Serve immediately or store in an airtight container in the fridge until ready to serve.

Nutrition

Easy Air Fryer Salmon

Mon, 20 Apr 2026 14:43:04 +0000

Easy Air Fryer Salmon that turns out perfectly flaky every time in under 10 minutes! Seasoned with a blend of spices for a delicious, healthy meal great for busy weeknights or when you need to meal prep.

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If you’ve ever struggled with overcooked, dry salmon, this recipe is about to change your life! This Easy Air Fryer Salmon comes out perfectly tender and flaky on the inside with a lightly crisp, flavorful exterior all under 10 minutes. One of those recipes you’ll find yourself making on repeat because it’s just that simple and reliable. Whether you’re cooking for a busy weeknight dinner, meal prepping for the week, or just need something quick and healthy, this recipe checks every box!

Why You’ll Love This

Perfect every time – the air fryer locks in moisture while cooking the salmon quickly and evenly with a perfectly tender, flaky texture every single time.
Quick and easy – this salmon easily cooks in just 10 minutes for a protein-packed, easy weeknight dinner you can make in a pinch.
Customizable – such a versatile protein so use whatever seasoning blend you like best on this salmon. You can also try a variety of sauces or marinades to switch things up.
Great for meal prep – this salmon reheats beautifully making it perfect for lunches or dinners throughout the week. Slice it up for grain bowls, salads, wraps and more!

Ingredients You’ll Need

salmon – you’ll want four 6 oz evenly sized filets of wild salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen salmon filets too. Just make sure the salmon is thawed if you are using frozen filets.
olive oil – I like to use a good olive oil or other neutral oil to help keep the salmon moist and allow the seasoning to stick. Just make sure it’s cold-pressed and organic for the most flavor.
lemon juice – fresh lemon juice brightens the flavor and balances the richness of the salmon.
seasoning blend – a mixture of garlic powder, paprika, kosher salt and black pepper to season the salmon.
fresh parsley – garnish at the end to add a pop of color and fresh taste to the salmon.

How to Make Air Fryer Salmon

Preheat the air fryer. Preheat air fryer to 400 degrees F for about 3 to 5 minutes. This helps the salmon cook evenly and develop a slightly crisp exterior.
Prep the salmon. Pat the fresh salmon fillets dry with a paper towel. This step is key for getting that nice texture on the outside.
Season generously. In a small bowl, mix together the olive oil, lemon juice, garlic powder, smoked paprika, salt and pepper. Brush evenly over the salmon fillets.
Air fry. Place 2 salmon skin side down in the air fryer basket, making sure not to overlap. Cook for 7 to 9 minutes, depending on the thickness of the salmon. Repeat with the remaining two fillets. The internal temperature using a meat thermometer should reach 125-130 degrees F for medium or 140 for well done.
Finish and serve. Add a squeeze of fresh lemon juice and sprinkle with chopped parsley before serving. Enjoy!

Tips for the Best Air Fryer Salmon

Pat the salmon dry first – this step is small, but makes a big difference! This removes excess moisture, helps the outside develop a better texture and prevents the salmon from steaming.
Don’t skip preheating – this helps create the perfect texture right from the start and helps create a lightly crisp exterior on the salmon.
Use even-sized fillets – this ensures everything cooks at the same rate and prevents thinner pieces from overcooking.
Don’t overcrowd the basket – make sure to give the salmon filets enough space so the hot air can circulate. If they are touching, you’ll get steaming instead of crisping, as well as uneven cooking.
Cook skin-side down – this helps protect the delicate flesh from overcooking, locks in moisture and makes cleanup easier.
Use a meat thermometer – to prevent overcooking, pull your salmon out as soon as the internal temperature reaches 125-130 degrees F for tender, medium salmon and 135-140 degrees F for more firm, well done salmon.
Don’t skip the oil – this helps keep the salmon moist, helps the seasonings stick and improves the overall texture.

Variations

Seasonings – other seasoning variations you can try are my homemade taco seasoning, this cajun seasoning for a different flavor, a little Italian seasoning or even some lemon pepper.
Marinades – try marinating the salmon in this lemon herb marinade, cilantro lime is another favorite, or this maple balsamic marinade.

How to Serve

Over rice or grains – this air fryer salmon is perfect served over a fluffy bed of rice or grains. Try brown rice, white rice, coconut rice, cauliflower rice or quinoa.
Make a salmon bowl – make vibrant salmon bowls loaded with all the fresh toppings! Some great options include shredded carrots, cucumber slices, edamame, avocado and green onions. Don’t forget the lemon slices with a squeeze of lemon juice.
Pair with veggies – serve with a variety sides such as roasted brussels sprouts, garlicky green beans, broccoli, asparagus, or these simple sautéed vegetables.
With a fresh salad – for a lighter option, this salmon makes a great protein over your favorite salad with this simple lemon vinaigrette.
Build salmon tacos – flake the cooked salmon and tuck into warm tortillas with all your favorite toppings.

Prepping and Storage

To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days making this great for meal prep. To reheat, you can either warm in the oven at 300 degrees F for 8 to 10 minutes or reheat in the microwave until warmed through. This leftover salmon would also taste great cold over a salad!
To Freeze: Freeze leftover salmon in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

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More Salmon Recipes

More Air Fryer Recipes

Hope you all enjoy this Easy Air Fryer Salmon recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Easy Air Fryer Salmon

Course Main Course

Cuisine American

Keyword Easy Air Fryer Salmon

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 295kcal

Ingredients

4 salmon fillets (6 oz each)
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Garnish with fresh chopped parsley

Instructions

Preheat air fryer to 400 degrees F for about 3-5 minutes. Pat the salmon dry with a paper towel, this helps it crisp up nicely!
In a small bowl, mix together the olive oil, lemon juice, garlic powder, paprika, salt and pepper. Brush evenly over the salmon fillets.
Place 2 salmon fillets skin-side down in the air fryer basket. Cook for 7-9 minutes, depending on the thickness. Repeat with the remaining two fillets. You’ll know the salmon is done when it flakes easily with a fork. Salmon should read 125-130 degrees F for medium or 140 for well done on a meat thermometer.
Add a squeeze of fresh lemon juice and a sprinkle of parsley. Enjoy!

Nutrition

Strawberry Banana Smoothie

Wed, 15 Apr 2026 03:24:18 +0000

This Strawberry Banana Smoothie is creamy, naturally sweet, and made with simple, healthy ingredients. Easily made in just 5 minutes for the perfect breakfast or a quick snack!

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There is nothing better than a classic strawberry banana smoothie, I mean it just hits. Such a simple, delicious recipe that is creamy, naturally sweetened, and made with wholesome ingredients. Perfect for busy mornings, post-workout fuel, or a refreshing afternoon pick-me-up, this smoothie comes together in just minutes and tastes like a treat!

Why You’ll Love This

Quick and easy – this strawberry banana smoothie easily comes together in just 5 minutes with just a few simple ingredients.
Nourishing – this smoothie is healthy and nourishing packed with fiber, vitamins and protein.
Kid-approved – this is a go-to favorite for all ages and always a guaranteed hit! My 6 year old literally asks me to make this for her every week.
Customizable – you can easily customize this smoothie with extra protein, fiber or leafy greens depending on what you prefer.

Ingredients You’ll Need

strawberries – the star of this smoothie! Strawberries add natural sweetness, bright flavor, and a boost of vitamin C. You can also use frozen strawberries for a thicker, frostier texture.
banana – this is what makes this smoothie ultra creamy and naturally sweet. I like to use a frozen banana, but fresh bananas work great too.
Greek yogurt – this adds creaminess plus a boost of protein to keep you full longer. I like using plain or vanilla Greek yogurt.
milk – this helps everything blend smoothly. You can use almond milk, oat milk, dairy milk, or whatever type of milk you prefer.
honey – this is optional, but if you like a sweeter smoothie you can add a little drizzle of honey or maple syrup for extra sweetness.

How to Make a Strawberry Banana Smoothie

Add ingredients to blender – in a high-powered blender or Nutribullet, add strawberries, banana, Greek yogurt, milk and honey.
Blend until smooth – blend the ingredients on high until everything is creamy and smooth.
Adjust consistency – feel free to add more milk if the smoothie is too thick or you can add in some ice if you prefer your smoothie thicker and colder.
Serve and enjoy – pour the smoothie into glasses and enjoy right away or store in the fridge for later.

Tips for the Best Smoothie

Use frozen fruit for thickness – frozen strawberries and bananas will give you that thick, milkshake-like texture without watering it down.
Freeze your bananas – slice and freeze ripe bananas ahead of time for extra creaminess.
Don’t overdo the liquid – start with less milk and gradually add more, as needed. You can’t take the milk out once added so start small.
Blend in stages if needed – if using a smaller blender, feel free to blend in stages so that everything gets mixed properly for a perfectly creamy smoothie.
Use a high-powered blender – this ensures the smoothest, creamiest texture. I really love this Ninja blender and have used mine for years.

Variations

Protein boost – add in a scoop of protein powder, extra Greek yogurt, protein-packed cottage cheese or even a spoonful of nut butter for a boost of protein.
Fiber boost – add in a tablespoon of chia seeds, ground flaxseed, rolled oats or throw in extra berries like raspberries for a natural boost of fiber.
Green smoothie – toss in a handful of fresh spinach leaves or other leafy greens for a boost of nutrition. I promise, you won’t taste it!
Dairy-free option – swap the Greek yogurt for dairy-free yogurt, use plant-based milk or add half an avocado or more banana for extra creaminess if skipping the yogurt.
Extra creamy version – add in a splash of coconut milk, mix in an extra banana or avocado for extra creaminess, and use frozen fruit for maximum thickness.
Tropical twist – throw in some fresh pineapple or mango for natural sweetness and a tropical flavor. You could also use coconut milk, a squeeze of fresh lime juice and top with shredded coconut if making a smoothie bowl.

Prepping and Storage

To Prep Ahead – store the strawberries and bananas in the freezer in sealed baggies until ready to use. I like to make smoothie packs with pre-portioned fruit in freezer bags for quick blending!
To Store – smoothies taste best right after blending, but you can store them in mason jars or sealed, airtight containers for 1 to 2 days. I recommend shaking or stirring before drinking as the ingredients can separate as it sits.
Freeze option – you can also freeze the blended smoothie in ice cube trays to re-blend later!

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Strawberry Banana Smoothie

This Strawberry Banana Smoothie is creamy, naturally sweet, and made with simple, healthy ingredients. Easily made in just 5 minutes for the perfect breakfast or a quick snack!

Course Breakfast, Drinks

Cuisine American

Keyword Strawberry Banana Smoothie

Prep Time 5

Total Time 5

Servings Smoothies

Calories 170kcal

Ingredients

2 cups fresh or frozen strawberries
1 banana frozen
1/2 cup plain Greek yogurt
1 cup milk of choice
2 tsp honey (optional)

Instructions

Add to blender. Add the strawberries, banana Greek yogurt, milk and honey to a high-powered blender or food processor.
Blend ingredients. Blend everything until you get a creamy, smooth consistency. Feel free to add more milk if you prefer a thinner smoothie. Taste and adjust any ingredients as-needed for more flavor.
Serve. Pour into glasses or mason jars, top with extra berries or chia seeds. Enjoy right away or store in the fridge for later!

Nutrition

Healthy Mongolian Ground Beef Bowls

Mon, 13 Apr 2026 01:02:28 +0000

These Healthy Mongolian Ground Beef Bowls are quick, easy, and ready in just 20 minutes! Made with a sweet and savory sauce, this high-protein dinner is perfect for busy weeknights or meal prep.

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Skip takeout and make these Healthy Mongolian Ground Beef Bowls at home! Packed with bold flavor, lean protein, and a delicious sticky sauce that easily comes together in just 20 minutes for the whole family. This one pan dish is perfect for meal prep or those busy nights when you don’t know what to cook (or feel like cooking). Simple yet SO satisfying and is just one of those meals you’ll make once and then crave on repeat!

Why You’ll Love This

Quick and easy – everything cooks together all in one skillet in just 20 minutes for a delicious and flavorful easy weeknight dinner.
Healthier than takeout – this meal is lower in sodium, sugar and unhealthy fats making this dish a much better option than ordering your favorite Chinese restaurant!
Balanced and satisfying – this meal is packed with protein and fresh veggies that add fiber and nutrients.
Perfect for meal prep – these beef bowls reheat beautifully for healthy lunches or dinners. You can also easily customize this to your liking!

Ingredients You’ll Need

ground beef – I recommend using 90/10 or 93/7 for less grease. You could easily swap out the beef for ground turkey, ground chicken or even beef steak.
broccoli – you’ll need about 3 cups of bite size broccoli florets and feel free to use fresh broccoli or frozen broccoli.
red bell pepper – this adds a pop of color, natural sweetness and slight crunch. I like to cut the bell pepper into thin strips.
olive oil – I like to use a good olive oil or other neutral oil to sauté the veggies and brow the meat, just make sure it’s cold-pressed and organic for the most flavor.
garlic – you can use fresh chopped garlic cloves or minced garlic from the jar.
ginger – adds a little zip and really balances out the richness of the sauce. If you don’t have fresh ginger, you can substitute a half teaspoon of ground ginger.
green onions – adds a boost of flavor and a pop of color.
sauce ingredients – a delicious mixture of soy sauce (I use low sodium soy sauce), beef broth, hoisin sauce, rice vinegar, honey or light brown sugar, sesame oil, red pepper flakes, black pepper, and a tablespoon cornstarch to thicken.

How to Make Mongolian Beef Bowls

Prepare the sauce. The first step is to whisk together the soy sauce, beef broth, hoisin sauce, rice vinegar, honey, sesame oil, black pepper and red pepper flakes in a medium bowl. In a separate small bowl, mix together the corn starch and cold water until there are no lumps to make a slurry. Add the cornstarch slurry to the stir fry sauce and set aside.
Cook the meat. In a large skillet or wok over medium-high heat, drizzle olive oil and cook ground beef until it starts to brown and crumble. Drain any excess grease, if needed.
Sauté the veggies. Stir in the garlic and ginger, cooking an additional 30 seconds, until fragrant. Add in the broccoli and red bell pepper slices and cook everything for 5 to 6 minutes, until veggies are slightly tender, but still crisp and beef is no longer pink.
Toss everything together. Pour in the sauce and stir well. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until sauce has slightly thickened and its glossy. Turn off the heat and stir in the green onions. Taste and season with salt and pepper, as needed.
Serve. We love spooning this Mongolian ground beef and veggies over rice, but you could serve with cauliflower rice, noodles or all on its own. Top with sesame seeds, extra green onions and enjoy!

Tips for the Best Mongolian Beef Bowls

Prep ingredients first – this Mongolian beef and veggies cooks quickly, so I like to chop and measure everything ahead of time so I can quickly throw this meal together.
Use lean ground beef – this keeps the dish from becoming too greasy and helps the sauce cling better.
Bright green broccoli – if you want to ensure your broccoli stays vibrantly green, you can blanch if first in boiling water before adding to the skillet.
Don’t skip the fresh ginger – it adds a signature flavor that really makes this taste like takeout, but better!
Use low-sodium soy sauce – I find that regular dark soy sauce is way too salty for my liking, so lower sodium soy sauce is perfect in this dish. You could also substitute with coconut aminos or tamari if gluten-free.
Taste and adjust – this sticky sweet stir fry sauce is one of my favorites, but feel free to taste and adjust the sauce as needed so it’s to your liking.
Serving suggestions – this stir fry tastes great served over brown rice, quinoa, cauliflower rice or even noodles.

Variations

Make it gluten-free – you can easily swap out the soy sauce and use tamari or coconut aminos to make this recipe gluten-free.
Make it spicy – add in extra red pepper flakes, dash of cayenne pepper, a drizzle of sriracha or chili garlic sauce for even more flavor and added spice.
Low-carb option – we love serving this over white rice or brown rice, but feel free to enjoy with cauliflower rice or even zucchini noodles for a lower carb option.
Vegetarian – swap out the ground beef for tofu, tempeh or even your favorite noodles for a meatless option.
Extra veggies – you could also add in snap peas, zucchini, cauliflower, carrots or mushrooms for extra nutrition. Just use your favorite vegetables!

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Prepping and Storage

To Store: This Mongolian ground beef and veggies can be stored in a sealed, airtight container for 4 or 5 days in the refrigerator. You can easily reheat leftovers in a skillet over medium-low heat or in the microwave until warmed through. Feel free to add a splash of beef broth or a few tablespoons water to loosen up the sauce.

To Freeze: You can freeze the cooked beef mixture (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

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Healthy Mongolian Ground Beef Bowls

These Healthy Mongolian Ground Beef Bowls are quick, easy, and ready in just 20 minutes! Made with a sweet and savory sauce, this high-protein dinner is perfect for busy weeknights or meal prep.

Course Main Course

Cuisine Asian

Keyword Healthy Mongolian Ground Beef Bowls

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 342kcal

Ingredients

1 Tbsp olive oil
1 lb lean ground beef (I used 90%)
4 cloves garlic minced
1 tsp fresh ginger grated
1 large head broccoli cut into florets (about 3 cups)
1 large red bell pepper thinly sliced
1/4 cup green onions thinly sliced
Garnish with sesame seeds and extra green onions

For the Sauce:

1/3 cup low-sodium soy sauce
1/4 cup beef broth (or water)
1 Tbsp hoisin sauce
2 Tbsp honey
1 tsp rice vinegar
1 tsp sesame oil
1/4 tsp black pepper
1/4 ts red pepper flakes
1 Tbsp cornstarch
1 Tbsp water

Instructions

Prepare the sauce: Whisk together the soy sauce, beef broth, hoisin sauce, rice vinegar, honey, sesame oil, black pepper and red pepper flakes in a small bowl. In a separate bowl, mix together the corn starch and cold water until there are no lumps to make a slurry. Add the cornstarch slurry to the stir fry sauce and set aside.
In a large skillet or wok over medium-high heat, drizzle olive oil and cook ground beef until it starts to brown and crumble. Drain any excess grease, if needed.
Stir in the garlic and ginger, cooking an additional 30 seconds, until fragrant. Add in the broccoli and red bell pepper slices and cook everything for 5 to 6 minutes, until veggies are slightly tender, but still crisp and beef is no longer pink.
Pour in the sauce and stir well. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until sauce has slightly thickened and its glossy. Turn off the heat and stir in the green onions. Serve and enjoy!

Nutrition

Healthy Chocolate Peanut Butter Eggs

Thu, 02 Apr 2026 01:37:19 +0000

These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s eggs that are gluten-free and refined sugar-free!

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If there is one Easter treat that disappears instantly in our house, it’s these Healthy Chocolate Peanut Butter Eggs. They have that classic creamy peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients. Everything you love about Reese’s peanut butter cups, but cleaner, naturally sweetened, and incredibly easy to make at home!

The best part? These eggs are no-bake, freezer-friendly, and come together in just minutes, making them perfect for an Easter basket, spring gatherings, or just keeping a stash in the fridge for when that chocolate craving hits!

Why You’ll Love These

No-bake and easy – these healthy peanut butter eggs have minimal prep, no oven required and just 5 simple ingredients!
Healthier than store-bought – we are using simple, wholesome ingredients with zero refined sugar. So much peanut butter flavor!
Perfect for Easter – these homemade peanut butter eggs are festive, fun and kid-friendly! My daughter begs for them any time she wants a sweet treat.
Make-ahead friendly – you can easily store these in the fridge or freezer until ready to enjoy making them great to prep ahead of time.

Ingredients You’ll Need

drippy peanut butter – you really want to use natural peanut butter without any added sugar because it is smoother and easier to stir. You could use almond butter, cashew butter or any other nut butter, if you prefer.
oat flour – this acts as a binder for these eggs. I don’t recommend using all-purpose flour in this recipe as that should not be eaten raw, but almond flour or coconut flour are great options.
honey – naturally sweetens these eggs without using refined sugar. You could also use maple syrup or other natural sweetener.
vanilla extract – boost of flavor!
chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious! You could also of course use regular semi-sweet chocolate chips to coat these eggs, but the sugar content will be much higher.
coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste. Feel free to leave this out if you don’t have any.

If you don’t have any oat flour on hand, you can easily make your own by blending old fashioned oats (or instant oats) in a blender or food processor for about 60 seconds!

How to Make Chocolate Peanut Butter Eggs

Make the peanut butter filling. In a bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth.
Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs. Just press the peanut butter mixture into each cavity, cover and chill and then they pop right out! You can also create the egg shapes with the palms of your hands and place them on a parchment-lined baking sheet. You should get about 16 eggs.
Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
Melt chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30-second intervals until melted.
Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate. Make sure the eggs are completely coated, shaking off any excess chocolate drip. Place the dipped eggs on a baking sheet lined with parchment paper.
Decorate and chill. Drizzle the eggs with colored chocolate and top with fun sprinkles or even a little coarse sea salt. You could also just leave them as is (like Reese’s eggs) and place them in the freezer until ready to enjoy.

Naturally Colored Chocolate Decorating

If you want to avoid the artificial dyes found in the colored chocolate candy melts, you can simply melt white chocolate chips and mix in a few drops of natural food coloring. The colors won’t be as bright, but will still look really pretty!

Tips for the BEST Peanut Butter Eggs

Don’t skip chilling – this helps the peanut butter eggs harden and hold their shape when dipping.
Use drippy peanut butter – use creamy natural peanut butter (just peanuts + salt) that is smooth and easy to stir. This makes mixing everything easier and gives the filling a smooth texture.
Use a cookie scoop – using a small tablespoon size cookie scoop to scoop the peanut butter mixture ensures the eggs are all the same size and is just so easy.
Use a fork for dipping – I really found this dipping fork super helpful, but you can also use a regular fork. This makes coating the eggs cleaner and easier as opposed to using a spoon, allowing the chocolate to easily drip off.

Don’t throw out the leftover melted chocolate! Add it to a piping bag, drizzle over the eggs and top with sprinkles. Less clean-up involved since you’re not using assorted colors and it still looks pretty and festive for a special treat!

Variations

Gluten-free – to make use certified gluten-free oat flour or you could use almond flour or coconut flour.
Dairy-free – melt dairy-free chocolate chips for dipping the peanut butter eggs.
Vegan – swap out the honey for pure maple syrup and make sure to use vegan chocolate chips.
Nut-free – if you have a peanut allergy, swap out the peanut butter for sunflower seed butter or tahini.
Extra protein – add in a scoop of vanilla protein powder, adjusting the flour or peanut butter as-needed, for a boost of protein.

Prepping and Storage

To Store: These chocolate peanut butter eggs should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the refrigerator, but will last longer in the freezer. When storing, I like to line the container with some parchment paper so the eggs don’t stick.

To Freeze: I also recommend storing these peanut butter eggs in the freezer and they will last up to 3 months. These eggs thaw out quickly when you remove them from the freezer and should be ready to enjoy in 30 minutes or so.

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Healthy Chocolate Peanut Butter Eggs

Course Dessert, Snack

Cuisine American

Keyword Healthy Chocolate Peanut Butter Eggs

Prep Time 30

Total Time 1 30

Servings Servings

Calories 166kcal

Ingredients

1 cup oat flour
3/4 cup drippy peanut butter
1/4 cup honey
1 tsp vanilla extract
9 oz chocolate chips I used Lily’s chocolate chips
2 tsp coconut oil
Optional: chocolate drizzle and sprinkles

Instructions

Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth.
Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper.
Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese’s eggs) and store them in the freezer until ready to enjoy.

Nutrition

Healthy Lemon Poppy Seed Bread

Wed, 01 Apr 2026 03:04:43 +0000

The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

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There is just something about Lemon Poppy Seed Bread that feels like sunshine in every bite! Bright, fresh, and perfectly sweet with that irresistible citrus flavor. And this version? This bread is made lighter with wholesome ingredients like Greek yogurt and naturally sweetened with honey, so you can enjoy it any time of day.

Whether you are looking for a quick spring breakfast, an afternoon snack with a cup of coffee, or a simple treat to share, this healthy lemon poppyseed loaf checks all the boxes. It’s incredibly moist, easy to make, and topped with a simple lemon glaze that takes it to the next level.

Why You’ll Love This

Lightened up – this lemon poppy seed bread recipe is made with Greek yogurt and naturally sweetened with honey for a healthier twist.
Perfectly moist – no dry loaf here thanks to the yogurt and olive oil combination. Deliciously soft and moist with a sweet glaze!
Easy to make – this quick lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
Freezer-friendly – this lemon poppy seed loaf is perfect for meal prep, future snacks, quick breakfasts or dessert.

Ingredients You’ll Need

flour – I used all-purpose flour to get that soft texture, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
Greek yogurt – keeps the lemon bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
olive oil – adds extra moisture, creates a soft, tender crumb as well as a light texture and enhances the flavor of the other ingredients. You could also use melted coconut oil or melted butter.
large eggs – helps bind the loaf and gives this bread its structure and height.
fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
honey – naturally sweetens without using any refined sugar. You could also use maple syrup or other natural sweetener.
vanilla extract – adds a boost of flavor and warmth.
poppy seeds – adds that classic crunch and texture to the bread.
salt – enhances all the flavors.
lemon glaze – made with a mixture of powdered sugar, lemon juice and lemon zest that adds the perfect sweet-tart finish to the bread!

How to Make Lemon Poppy Seed Bread

Mix ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
Bake the bread. Pour batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool. Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
Make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Tips for Making the Best Lemon Poppy Seed Bread

Use fresh lemon juice and zest – this makes a huge difference in the flavor as bottle lemon juice can taste too bitter.
Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
Use room temperature eggs – this helps everything mix evenly and create a uniform batter, which leads to even baking.
Line your pan with parchment paper – this makes removing the bread super easy, especially since there is honey in this recipe that makes it stick more to the pan.
Let it cool before glazing – this prevents the glaze from melting and disappearing into the loaf. Letting it cool first makes the glaze stay thick and sets into that slightly firm, glossy layer we want.
Add extra zest on top – this boosts the lemon flavor of the bread and makes it look beautiful!

Variations

Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
Add blueberries – lemon and blueberries are the perfect combination and would be such a great addition to this bread.
Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread. I don’t recommend using almond flour or coconut flour in this recipe.
Make muffins instead – divide the batter into 12 muffin cups and reduce the baking time to 18 to 22 minutes.

Prepping and Storage

To Store: This lemon poppyseed bread can be stored in an airtight container or wrapped in plastic or foil at room temp for 2 or 3 days. Make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the whole loaf in plastic wrap, aluminum foil or a freezer-safe bag, or you can freeze individual slices. When ready to serve, allow the bread to thaw overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

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Healthy Lemon Poppy Seed Bread

The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

Course Dessert

Cuisine American

Keyword Healthy Lemon Poppy Seed Bread

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 216kcal

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp poppy seeds
1 Tbsp lemon zest
1/4 tsp salt
3/4 cup plain Greek yogurt
2 eggs room temperature
1/4 cup olive oil
3/4 cup honey
1/4 cup fresh lemon juice
2 tsp vanilla extract

For the Lemon Glaze:

1/2 cup powdered sugar
1 Tbsp lemon juice
1 tsp lemon zest plus more for garnish

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
Pour the batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Nutrition

Creamy Chicken Sausage Orzo Skillet

Sun, 29 Mar 2026 21:06:56 +0000

This Creamy Chicken Sausage Orzo Skillet is the perfect weeknight meal loaded with flavorful chicken sausage, tender orzo, tons of garlic and leafy spinach easily made in just 20 minutes all in one pan!

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You all are going to love this cozy, comforting creamy chicken sausage orzo skillet! An easy one pot dinner made in just 20 minutes with pantry ingredients perfect for busy weeknights when you need something quick. Not only is this hearty dish packed with lean protein, but you also get a boost of potassium, vitamin A and vitamin C from the spinach. This has quickly become a meal the entire family loves!

Why You’ll Love this Recipe

Made all in one pan – this is such an easy one pan dinner made in just 20 minutes! Less clean-up, easy preparation and more convenience.
Wholesome ingredients – this chicken sausage orzo skillet is packed with protein, leafy greens and so much flavor!
Family-friendly – a meal the whole family will love that can be served as a main dish or a hearty side dish.
Great for meal prep – this orzo skillet reheats beautifully making it a great option for busy weeks or to portion out lunches.

Ingredients You’ll Need

chicken sausage – I used this spicy Italian chicken sausage, but any type of Italian sausage will work in this recipe. You could also use ground chicken, turkey, pork or beef.
orzo – orzo pasta is small, rice-shaped pasta that cooks quickly and has the magical ability of soaking up all these delicious flavors! If you don’t have orzo, any type of small pasta or even rice will work in this dish.
garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
chicken broth – feel free to use chicken broth, vegetable broth or any stocks you have on hand.
coconut milk – this helps makes this orzo dish extra creamy. You could also use heavy cream, half and half, or even regular milk.
soy sauce – adds a boost of flavor!
parmesan cheese – freshly grated parmesan cheese adds to the creaminess of this orzo and adds more flavor. Other cheese options include asiago, pecorino romano cheese or gruyere.
spinach – adds a boost of nutrition and a pop of color.
fresh thyme – this is optional, but adds some earthiness and flavor. Fresh chopped sage, rosemary or parsley would taste great too!
seasonings – combination of onion powder, red pepper flakes, kosher salt and black pepper. Feel free to use as much, or as little, of the red pepper flakes depending on how much spice you want in this dish.

How to Make Chicken Sausage Orzo Skillet

Cook the chicken sausage. Drizzle olive oil in a large skillet over medium-high heat and cook the chicken sausage until browned and cooked through, about 6 to 7 minutes. Add in minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
Add in the orzo. Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth (or chicken stock) to deglaze the pan (my FAVORITE pan!) Add in the coconut milk, soy sauce, seasonings and fresh thyme, mixing well.
Cover and simmer. Bring the orzo mixture to a boil then turn the heat down, cover and let the orzo simmer for 10 to 12 minutes. Make sure to stir occasionally so that the orzo doesn’t stick to the bottom of the pan. Orzo is ready once it is tender and most of the liquid has been absorbed.
Mix in the spinach and cheese. Stir in the spinach leaves and cook until they are wilted then add in the freshly grated parmesan cheese. Taste and season with additional salt and pepper or a pinch of red pepper flakes, if needed. Enjoy this creamy orzo skillet!

How to Serve

Straight from the skillet – this is a true one-pan meal, so you can just serve right from the skillet for a cozy, family-style dinner!
Pair with a salad – balance out the richness of the orzo and chicken sausage with a crisp, refreshing salad. Try this Mediterranean chopped salad or this simple lemon arugula salad.
As a side dish – pair it with a simple protein like this air fryer chicken breast, this lemon herb chicken, this garlic butter baked salmon, or this garlic shrimp with asparagus.
With a side of bread – serve some warm, crusty bread or garlic bread to soak up all the flavorful sauce! Nothing goes to waste.

FAQS

Can I make this dairy-free? Absolutely! Just make sure to use coconut milk (not heavy cream) and leave out parmesan cheese or use vegan parmesan cheese to make this dairy-free.

What if I don’t have chicken sausage? No problem! Feel free to use chicken breasts (sliced or whole), ground chicken, ground turkey or ground sausage. You could also leave the protein out completely for a meatless dish.

What are some other variations? You could add in sun dried tomatoes for even more flavor along with sliced mushrooms, bell peppers or green veggies such as broccoli, asparagus or zucchini.

Is orzo the same as risotto? Orzo is a form of wheat pasta while risotto is a rice dish. While they are cooked very similarly, orzo cooks much faster making it perfect for an easy weeknight meal.

What can I serve with this orzo dish? I like to serve this with a side salad for even more nutrition along with some crusty bread to sop up all that delicious sauce!

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Meal Prep and Storage

Leftovers should be stored in a sealed, airtight container in the fridge and will last up to 3 to 4 days. Keep in mind, the orzo will soak up all the sauce as it sits overnight, so this dish tastes best enjoyed fresh as possible. Feel free to add in a splash of chicken broth or water when reheating.

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Hope you all enjoy this Creamy Chicken Sausage Orzo Skillet! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Creamy Chicken Sausage Orzo Skillet

Course dinner, Main Course

Cuisine American

Keyword Creamy Chicken Sausage Orzo Skillet

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 358kcal

Ingredients

1 tbsp olive oil
12 oz spicy Italian chicken sausage sliced
6 cloves garlic minced
1 cup orzo dry
2 cups low sodium chicken broth
1/4 cup full-fat canned coconut milk or heavy cream
1 Tbsp low sodium soy sauce
1 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/4 tsp salt
1 tsp fresh or dried thyme
1/2 cup freshly grated parmesan cheese
2 cups baby spinach leaves

Instructions

Drizzle olive oil in a large skillet over medium-high heat and cook the chicken sausage until browned and cooked through, about 6 to 7 minutes. Add in minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth to deglaze the pan then add in the coconut milk, soy sauce, seasonings and fresh thyme, mixing well.
Bring the orzo mixture to a boil then turn the heat down, cover and let the orzo simmer for 10 to 12 minutes, making sure to stir occasionally so that the orzo doesn’t stick to the bottom of the pan. Orzo is ready once it is tender and most of the liquid has been absorbed.
Stir in the spinach leaves and cook until they are wilted then mix in the freshly grated parmesan cheese. Taste and season with additional salt and pepper, if needed, and enjoy this creamy orzo skillet!

Video

Nutrition

Healthy Chicken Salad

Tue, 17 Mar 2026 22:47:58 +0000

This Healthy Chicken Salad is creamy, fresh and packed with protein! Made with tender chicken, Greek yogurt in place of mayo, crunchy celery, grapes, and sliced almonds. A delicious easy lunch or meal prep option you’ll make on repeat!

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Everyone needs a good chicken salad recipe in their arsenal and this protein-packed Healthy Chicken Salad recipe tastes amazing! A classic combination of tender chicken, juicy grapes, crunchy celery, green onions and sliced almonds. Here we’ve swapped out the mayo for Greek yogurt along with some dijon mustard, fresh lemon juice and other seasonings! Perfect for quick lunches, easy meal prep, potlucks or a simple dinner when you don’t feel like cooking.

Why You’ll Love This

Lighter recipe – we are swapping out mayo for protein-packed Greek yogurt which keeps it creamy while cutting back on the heaviness. Packed with over 41 grams of protein per serving for the perfect lunch!
Quick and easy – this is the ultimate healthy chicken salad that comes together in just minutes with wholesome, simple ingredients.
Great for meal prep – this Greek yogurt chicken salad stays fresh and delicious for days making this great for meal prep for your lunches throughout the week.
Customizable – you can easily adapt this easy chicken salad recipe with your favorite mix-ins and flavors.

Chicken Salad Ingredients

chicken – any type of cooked chicken breasts will work in this recipe. I especially love to use rotisserie chicken (shredded or diced) because of how flavorful it is and simple to throw together. You can also use my air fryer chicken recipe to quickly cook some boneless skinless chicken breasts.
celery – this gives the chicken salad a nice crunch.
red grapes – fresh grapes add little bursts of sweetness with every bite! You could also substitute the grapes with dried cranberries, dried cherries, raisins or diced apples.
green onions – adds flavor and a pop of color without being too overpowering. You could also use red onion or white onion in this if you like a stronger onion taste.
greek yogurt – this is a great protein-packed substitute for mayonnaise that tastes delicious once mixed with all these other ingredients. I used plain Greek yogurt
dijon mustard – adds some zip to this chicken salad.
lemon juice – this brightens the salad right up and adds a nice fresh flavor to it. You could also add in a little lemon zest.
celery seed – a MUST in this recipe and really punches up the flavor of this salad.
sliced almonds – just like with the celery, these almonds add texture and a nice crunch. Other nuts you could add include pecans, walnuts or cashews.
fresh parsley – I love adding fresh herbs to salads like this and you can never go wrong with parsley. You could also add fresh dill, tarragon, basil or cilantro to this for a different type of flavor.
salt + black pepper – needed to season the chicken salad and give it flavor.

Why Greek Yogurt?

Using Greek yogurt instead of mayonnaise makes this chicken salad lighter, higher in protein, and lower in fat without sacrificing that creamy texture you love!

How to Make Healthy Chicken Salad

Prep the chicken. Shred or chop your cooked chicken into bite-sized pieces. You can either shred the chicken using two forks, use the paddle attachment of your stand mixer to shred the chicken, or use this simple chicken shredder tool.
Make the dressing. In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, celery seed, salt and pepper.
Mix together the salad. Add the chicken in with the creamy , along with the celery, grapes, almonds, green onions and parsley. Mix well until everything is well coated.
Chill before serving. Cover and store in the refrigerator until ready to enjoy. Serve this flavorful chicken salad on slices of bread or on top of a salad. See all my serving suggestions below!

How to Serve Chicken Salad

In a sandwich – layer this on slices of whole grain bread, sourdough bread or croissants with some lettuce and tomato slices for delicious chicken salad sandwiches.
Stuffed in a wrap or pita – roll this up in a tortilla or stuff it in some pita bread for an easy and portable lunch.
Lettuce wraps – for a low carb option, swap the bread and serve with lettuce leaves for a light, fresh lunch.
On top of salad greens – for an extra protein boost, top it on a bed of lettuce leaves like romaine lettuce, spinach leaves or arugula for the ultimate salad.
With crackers or pita chips – serve it as a dip with some crackers or pita chips for a delicious snack.
With sliced veggies – serve with cucumber slices, bell peppers, celery, carrots or other crunchy vegetables for a healthy snack.
All on its own – eat this with a spoon, right out of the bowl, for a delicious high protein snack or lunch!

Substitutions and Variations

Protein – we are using shredded chicken in this salad (rotisserie chicken works great), but feel free to swap out the chicken for canned tuna fish for a healthy tuna salad.
Veggies – feel free to add in some extra veggies such as sliced cucumber, shredded carrots or even more fresh herbs.
Pasta – make this a fun pasta salad to serve a crowd by mixing in some elbow macaroni and a little extra of the sauce!
Mayo – we are using Greek yogurt in this recipe to add creaminess and cut out half the calories and fat, but feel free to substitute the yogurt for mayonnaise or sour cream.
Cheese – there is no cheese in this particular recipe, but feel free to sprinkle in some crumbled feta or goat cheese for a different flavor.

How to Store Chicken Salad

Leftover chicken salad can be stored in a sealed, airtight container in your fridge for up to 3-5 days making this great for meal prep! This tastes best cold so make sure to chill the chicken salad for about 2 hours before serving right after making it.

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Hope you all enjoy this amazing Chicken Salad recipe! If you love this as much as we do, please leave a star rating below. Don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Healthy Chicken Salad

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This Healthy Chicken Salad is creamy, fresh and packed with protein! Made with tender chicken, Greek yogurt in place of mayo, crunchy celery, grapes, and sliced almonds for a delicious, easy lunch or meal prep option you’ll make on repeat!

Course lunch, Main Course

Cuisine American

Keyword Healthy Chicken Salad

Prep Time 10

Total Time 10

Servings Servings

Calories 227kcal

Ingredients

3 cups cooked chicken chopped or shredded
2 stalks celery diced
1 cup red grapes halved
1/2 cup thinly sliced almonds
3 green onions sliced
2 Tbsp parsley finely chopped
3/4 cup plain Greek yogurt
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1/2 tsp celery seed
1 tsp salt
1/2 tsp cracked black pepper

Instructions

In a large bowl, mix together chicken, celery, grapes, almonds, green onions and parsley.
In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper. Drizzle the dressing all over the chicken mixture and mix well until all combined.
Cover and store in the refrigerator until ready to enjoy. Serve with crackers, on slices of bread or in a wrap, or serve on lettuce as a salad.

Video

Notes

* This salad can be stored in a sealed airtight container in the fridge for up to 3-4 days.

Nutrition