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Quick and Easy DIY Taco Seasoning

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Create your own DIY Taco Seasoning with this simple, flavorful blend of spices. This homemade taco mix combines chili powder, cumin, paprika, garlic powder, onion powder, oregano, coriander, and a touch of cayenne for a perfect balance of heat and savory. Ideal for seasoning ground meats, veggies, soups and more.

Overhead shot of DIY taco seasoning in glass spice jar.

Most packaged taco seasonings are filled with preservatives, artificial colors, too much salt, and other fillers that aren't necessary. The advantage of making your own seasoning gives you control over the ingredients.

You can use chili powders of your choice, for example you can use chipotle or ancho or use a combination of peppers.

This recipe yields 10 tablespoons, it's designed so you always have taco seasoning on hand. Two tablespoons of seasoning is equivalent to one store-bought seasoning packet.

Ingredients You'll Need

Overhead shot of taco seasoning ingredients in a bowl.
  • chili powder
  • cumin powder
  • onion powder
  • garlic powder
  • smoked paprika
  • ground coriander
  • dried oregano
  • cayenne pepper
  • sea salt
Taco seasoning in mixing bowl with wooden spoon.

Step 1 : Combine

Place all of the measured ingredients in a mixing bowl and mix until well combined.

Overhead shot of DIY taco seasoning in a glass spice jar.

Step 2 : Store

Store in an airtight glass container.

Ways To Use Your DIY Taco Seasoning

Taco Meat: For one pound of ground beef, chicken, turkey, or plant-based alternative add 2 tablespoons of this seasoning to cooked and drained meat. Taste and add more salt as needed. (2 tablespoons of this DIY seasoning is equivalent to one store bought taco seasoning packet.) 

Soups and Stews: It makes a great addition to a pot of chili or bean soup or stew. 

Beans: It's great stirred into refried bean or any beans of your choice.

Veggies: Taste absolutely delicious on grilled or roasted veggies.

Cooked ground beef seasoned with DIY taco seasoning in a bowl.

Variations

Spicy Version: Use more cayenne or other dried chili powders.

Mild Version: Omit the cayenne pepper for a mild spice.

Low-Sodium: Use less salt if you want a low-sodium version.

Saucy: To create a saucy consistency add 1 teaspoon of cornstarch to your seasoning mix.

Storing DIY Taco Seasoning

This taco seasoning is best stored in a glass airtight container for up to 6 months.

Overhead shot of DIY taco seasoning in a glass spice jar.
Overhead shot of DIY taco seasoning in a glass spice jar.

Quick and Easy DIY Taco Seasoning

Create your own DIY Taco Seasoning with this simple, flavorful blend of spices. This homemade mix combines chili powder, cumin, paprika, garlic powder, onion powder, oregano, coriander, and a touch of cayenne for a perfect balance of heat and savory. Ideal for seasoning ground meats, veggies, soups and more.
5 from 1 vote
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Condiments and Sauces
Cuisine: Mexican
Prep Time: 5 minutes
Servings: 10 Tablespoons
Author: Celeste @ The Whole Serving

Ingredients

  • ¼ cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 ½ teaspoon dried oregano
  • ½ teaspoon cayenne powder
  • 1 teaspoon sea salt
  •  

Instructions

  • Mix all ingredients in a small bowl and mix until well combined.
  • Transfer mix to a glass airtight spice jar.
  • Spice mix can be stored up to 6 months.

Notes

  • Spice mix can be stored up to 6 months.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Here Are More Mexican Inspired Recipes

Overhead shot of DIY taco seasoning in a glass spice jar.

Strawberry Peach Bruschetta with Honey and Balsamic Glaze

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This Strawberry Peach Bruschetta recipe combines the sweetness of ripe strawberries and peaches with the savory notes of fresh mint and basil finished off with a drizzle of balsamic glaze. It's a super easy and simple dish that celebrates some of summer's best produce.

Close-up shot of prepared strawberry and peach bruschetta drizzles with honey and balsamic glaze and sprinkled with chopped mint and basil.

Whether you're hosting a summer gathering, lazy day picnic or looking for a quick and easy snack on a warm summer day, this recipe is sure to impress.

What Is Bruschetta

The word bruschetta is derived from the word bruscare which means to "roast over coals" or "to toast".

Bruschetta (pronounced broo-sket-ta) is a slice of Italian bread grilled or toasted in the oven. It is often rubbed with cloves of garlic and brushed with olive oil before adding the toppings.

Ingredients You Need to Make Strawberry and Peach Bruschetta

Bowl of diced strawberries and peaches with fresh cut lemon to the right of the bowl and fresh basil and mint and two peaches behind the bowl on a blue dish towel.
  • baguette
  • fresh strawberries
  • fresh peaches
  • fresh mint
  • fresh basil
  • fresh lemon juice
  • lemon zest
  • Goat cheese
  • honey
  • balsamic glaze
  • sea salt

How To Make This Fruity Bruschetta

Sliced Italian bread on cutting board with goat cheese in a black bowl on the right side of the sliced bread jp

Step 1: Prepare the Baguette

Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 7-8 minutes, or until the slices are golden and crispy. Remove from the oven and let them cool.

Bowl of diced strawberries and peaches topped with chopped mint and basil.

Step 2: Prepare the Fruit Mixture

In a medium bowl, combine the diced strawberries and peaches. Add the lemon juice, zest, and 1 tablespoon of the finely chopped mint and basil and gently mix until everything is well combined.

Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

Step 3: Assemble the Bruschetta

Spread some of the goat cheese onto each toasted baguette slice. Top with 1 tablespoon of the strawberry and peach mixture, making sure to drain any liquid and evenly distribute the fruit.

Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

Step 4: Drizzle with Honey and Balsamic Glaze and Serve

Lightly drizzle the assembled bruschetta with a bit of honey and balsamic glaze. Garnish with some of the chopped mint and basil and serve immediately.

How To Serve

This recipe is best served at room temperature. Once you assemble the toast it should be served immediately, or your toast may become too soggy.

Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

Substitutions and Variations

  • Cheese Options: If you're not a fan of goat cheese, try using ricotta, cream cheese or even a mild feta. 
  • Vegan Option: You can replace goat cheese with a vegan cheese spread.
  • Herbs: Experiment with other fresh herbs like cilantro for a different flavor profile.
  • Fruit Swap: You can try this recipe with other seasonal fruits like raspberries, cherries, or nectarines.

How To Store Leftovers

If you have any leftovers, store the toast and the fruit topping separately in airtight containers. Place the fruit in the refrigerator. The fruit mixture will continue to break down, so I suggest using the leftover fruit to serve with yogurt or ice cream or use in a smoothie within 1-2 days. 

Can I use a different fruit?

Yes, You can certainly use other fruits like raspberries, blueberries or any fruit combination you choose.

Can I use a different type of bread?

Absolutely, although traditional bruschetta is made with Italian bread, you can use French baguette, ciabatta, or any other hearty bread.

Can I make this recipe in advance?

This recipe is best eaten fresh however you can make the topping in advance. I suggest no more than 3-4 hours in advance. When you are ready to use, be sure to drain the mixture well before spooning over the toast. 

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Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.
Close-up shot of prepared strawberry and peach bruschetta drizzles with honey and balsamic glaze and sprinkled with chopped mint and basil.

Strawberry Peach Bruschetta with Honey and Balsamic Glaze

This Strawberry Peach Bruschetta recipe combines the sweetness of ripe strawberries and peaches with the savory notes of fresh mint and basil finished off with a drizzle of balsamic glaze. It's a super easy and simple dish that celebrates some of summer's best produce.
 
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Cuisine: Italian
Keyword: appetizersBruschettaquick and easysummer fruit
Prep Time: 15 minutes
Servings: 20
Author: Celeste @The Whole Serving

Ingredients

  • 1 Italian baguette sliced into ½-inch round
  • Olive oil for brushing
  • 10 -12 fresh strawberries hulled and diced
  • 2 fresh medium peaches peeled and diced
  • juice of half a small lemon
  • zest of a small lemon
  • ¼ cup fresh mint finely chopped
  • ¼ cup fresh basil finely chopped
  • pinch of sea salt
  • 4 oz goat cheese softened
  • 2 tablespoons honey
  • 2 tablespoons balsamic glaze

Instructions

  • Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 7-8 minutes, or until the slices are golden and crispy. Remove from the oven and let them cool.
  •  In a medium bowl, combine the diced strawberries and peaches. Add the lemon juice, zest, and finely chopped mint and basil, season with a pinch of sea salt to enhance the flavor. Gently mix until everything is well combined.
  • Spread some of the goat cheese onto each toasted baguette slice. Top with 1 tablespoon of the strawberry and peach mixture, making sure to drain any liquid and evenly distribute the fruit.
  • Lightly drizzle the assembled bruschetta with a bit of honey and balsamic glaze. Garnish with some of the chopped mint and basil and serve immediately.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Here Are More Summer Fruit Recipes

Easy Sweet and Spicy Chipotle Trail Mix

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This Easy Sweet and Spicy Chipotle Trail Mix is a spicy, savory blend lightly sweetened with maple syrup that combines the classic elements of a traditional trail mix with a zesty, smoky kick. This trail mix is quick to prepare, making it an ideal snack for hikers, campers,  or a quick, energizing snack at work or home.

Glass jar on it's side with the chipotle mix spilling out on the table.

Well, I'm no hiker or camper, just a super busy person who loves having a quick delicious snack for a quick pick me up in the late afternoon or after a run.

What is Trail Mix

A popular portable snack mix originally developed for hikers, it's typically made using a combination of nuts, seeds, dried fruit, and granola. Other popular ingredients that can be included are popcorn, pretzels, cereal, chocolate candy and various spices and herbs.

History of Trail Mix

The first version of trail mix dates back to the ancient times when nomadic tribes and native Americans mixed dried fruit, nuts, and meats together for their long journeys. 

Later in the 20th century Horace Kephart, an outdoorsman popularized the snack when he recommended it in his camping guide.

Nik Amartseff, the owner of Erewhon Trading Company, sold the first prepackaged version of trail mix in 1974.

Benefits of Trail Mix

Heart-Healthy: Nuts and seeds are a great source of heart healthy fats, such as poly-, monounsaturated, and omega-3 fatty acids. These healthy fats help to reduce harmful LDL cholesterol. 

High in Protein: Nuts and seeds are also an excellent source of protein, which is essential for tissue repair, strong muscle development, and immune health.

Vitamins, Minerals, and Antioxidants: Although the fruits are dried they still contain most of the nutritional value as found in the fresh fruit. The nuts and seeds also contain nutrients and antioxidants.

Energy Boost: The ingredients in trail mix is great for a boost of energy, which is why it is so popular for hiking, biking and other physical activities. It is also great for a late afternoon energy boost.

Fiber: The fiber from the nuts, seeds, and dried fruit helps to keep you feeling fuller for longer.

Ingredients For Easy Sweet & Spicy Chipotle Trail Mix

  • Macadamia nuts
  • Pepitas
  • Whole almonds
  • Whole cashews
  • Coconut chips
  • Vegan butter
  • Maple syrup
  • Chipotle chili pepper seasoning
  • Carne asada seasoning
  • Chopped dried mango
  • Dried cranberries
  • Fine sea salt
Close-up of mixed raw nuts in a glass mixing bowl.

In a large bowl, mix together macadamia, pepitas, almonds, and cashews.

Mixing glass of dried coconut being poured into bowl filled with nuts.

Add in the coconut chips, stir to combine and set aside. Warm vegan butter, maple syrup and seasonings in a medium saucepan until well combined and seasoning is well mixed. Pour syrup mixture into the bowl with the nuts, seeds, and coconut flakes. Toss until everything is well coated.

Chipotle trail mix on sheet pan lined with parchment paper.

Spread onto a parchment lined baking pan and bake for 20 to 25 minutes, or until nuts start to brown, tossing halfway through baking time. Remove from the oven and let it cool completely.

Chopped dried mango and dried cranberries on a bamboo cutting board.

Toss in the dried fruit and mix well.

Substitutions and Variations

Nuts and Seeds: Switch with nuts and seeds that suit you and your families taste.

Dried Fruit: Switch dried fruit with your favorites.

Vegan Butter: You can use regular butter.

How to Store Trail Mix

I recommend storing your trail mix in an airtight glass container. You can also divide your trail mix into individual storage containers for on-the-go snacking.

Glass jar on it's side with the chipotle mix spilling out on the table.

FAQ

Can I make trail mix nut free?

Yes, To make your trail mix nut free simply omit nuts from your ingredient list. For more crunch add pretzels or sugar-free cereal like Chex.

Can I make trail mix gluten-free?

Yes, choose Asian rice crackers, gluten-free pretzels, and cereal.

Is trail mix a healthy snack?

Trail mix definitely can be healthy, however, it is a calorie dense snack so beware of mindless snacking. A typical serving size is ¼ cup. You should also be mindful of your choice of ingredients. If you stick to nuts, seeds, dried fruits, pretzels, dried coconut and other healthy snack ingredients and avoid sugar laden cereals and candies your trail mix can remain healthy.

Look at that goodness! It has just a subtle spiciness, but for more spice add in more chipotle chili pepper and carne asada seasoning.

Beware, this stuff is so good, it's addicting. I packaged mine in small snack containers of ⅓ cup each for portion control.

Pile of easy sweet and spicy chipotle trail mix on a bamboo cutting board, with glass containers l in the background.
Glass jar on it's side with the chipotle mix spilling out on the table.

Easy Sweet & Spicy Chipotle Trail Mix

This Easy Sweet and Spicy Chipotle Trail Mix is a spicy, savory blend lightly sweetened with maple syrup that combines the classic elements of a traditional trail mix with a zesty, smoky kick. This trail mix is quick to prepare, making it an ideal snack for hikers, campers,  or a quick, energizing snack at work or home.
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Snack
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20
Author: Adapted from Brandon Matzek's Kitchen Konfidence Recipe

Ingredients

  • 1 cup chopped macadamia nuts
  • 2 cups pepitas
  • 2 cups whole almonds
  • 2 cups whole cashews
  • 1 ½ cups coconut chips
  • 4 tablespoon vegan butter
  • 3 tablespoons maple syrup
  • 1 teaspoon chipotle chili pepper seasoning
  • 1 teaspoon carne asada seasoning
  • 1 teaspoon fine grind sea salt
  • ¾ cup coarsely chopped dried mango
  • ¾ cup dried cranberries

Instructions

  • Preheat the oven to 300 degrees, and line a large baking sheet with parchment paper. In a large bowl, mix together macadamia, pepitas, almonds, cashews and coconut chips and set aside.
  •  
  • Warm butter, maple syrup and seasonings in a medium saucepan until well combined and seasoning is well mixed.
  •  
  • Pour syrup mixture into the bowl with the nuts, seeds, and coconut flakes. Toss until everything is well coated.
  •  
  •  
  • Spread onto a parchment lined baking pan and bake for 20 to 25 minutes, or until nuts start to brown, tossing halfway through baking time.
  •  
  • Remove from the oven and let it cool completely.
  •  
  • Toss in the dried fruit and mix well. Store in an airtight glass container.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Grilled Chicken Breast Marinated in Chimichurri Chipotle Sauce

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This grilled chicken breast marinated in chimichurri chipotle sauce is tender, juicy and delicious. It's super quick and easy with your grill pan.

Grilled chicken is one of my favorites and my grill pan is a time saver when I don't have the time for my outside grill.

I find that marinating my chicken before grilling makes a big difference, because it adds so much flavor.

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Why Marinate Your Chicken

Marinating chicken adds flavor and in acids also breaks down the chicken's tissue which helps the chicken retain more liquid adding juicy tenderness.

The core base of marinades are typically a combination of acid-lemon juice or vinegar, fat and sweetness. Once you have your base you can add in any herbs, spices and salt. That's what makes marinades so versatile, you can make one to suit you and your family's taste. 

Best Way To Marinate Chicken

Prep chicken- When cooking boneless chicken I like to flatten using a mallet or heavy pan. This allows for even cooking.

Use a zip bag- Using a zip bag allows easy flipping of the bag occasionally and it makes clean-up easy.

Marinate long enough- I recommend marinating overnight or for at least an hour before cooking. It helps to tenderize the chicken and allows it to absorb flavor from the marinade.

Choosing A Grill Pan

I would highly recommend a cast iron grill pan with raised ridges because they are heavy and retain their heat. And heat is what you'll need to get a good sear, and the raised ridges will give you good grill marks.

A grill pan with a longer handle on one side and a helper handle on the opposite side of the pan is my favorite. The longer handle doesn't get as hot and the helper handle, usually a loop or tab, can assist when lifting the pan. Cast iron grill pans are perfect for grilling indoors.

Seasoned or Enameled

Seasoned cast iron requires more maintenance. This type of pan is bare iron and will need to be seasoned before using and periodically after using to keep it in good condition. Seasoned pans are incredibly durable and almost impossible to crack or break and can last you a lifetime.

Enameled cast iron is coated with a thin layer of enamel that creates a smooth, non-porous, non-reactive cooking surface. No seasoning is required for enamel coated pans.

Shape of Pan

When it comes to shape, you can choose square or round. I like to use a square pan because it has more surface area inside the pan for grilling.

Prepping Your Grill Pan

Make sure your pan is clean and dry. Preheat your pan on high heat for 2-3 minutes, reduce the heat to medium high heat and brush with a bit of oil before adding food to the pan. 

Caring For Your Grill Pan

Seasoned Cast Iron-After allowing your pan to cool, use a small amount of dish soap to wash and if needed use a scrubber or scraper for stuck on food. Dry immediately after washing. Rub a very light layer of cooking oil or seasoning spray on the surface and wipe into the pan, until no oil residue remains. Store in a cool dry place.

Enamel Coated Cast Iron-Allow your pan to cool, then use a gentle dish soap with warm water. If needed, use a non-abrasive scrubber or brush to remove any stuck on food. Avoid using steel wool or scouring pads, harsh detergents, bleach or abrasive cleaners.Dry completely before storing on your stovetop or in a cool dry place.

Ingredients

Overhead shot of spicy marinade for grilled chicken breast
  • Store purchased chimichurri sauce
  • Chipotle chiles in adobo sauce
  • Fresh lime juice
  • Garlic cloves
  • Tomato paste
  • Fresh cilantro
  • olive oil
  • Boneless chicken breast

See recipe card for quantities.

Instructions

Chopped chipotle peppers on cutting board with a knife to the right of the chopped peppers

Finely Chop Chipotle Chilies

Finely chop the chipotle chilies.

Spicy marinade ingredients mixed in bowl with grey spatula.

Mix Marinade

Add the chilies to a bowl with the remaining marinade ingredients and stir to mix well.  Cover and set aside.

Overhead shot of chicken breast between parchment paper being pounded with metal mallet.

Prepare Chicken

Cover a cutting board with parchment paper or plastic wrap. Place chicken breast on the parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. Using the flat side of a mallet or heavy frying pan pound the chicken breast using short strokes starting with the thickest part of the breast working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.

Chicken breast in a zip bag marinating in chimichurri chipotle sauce

Marinate Chicken

Place the chicken breast in a gallon sized zip bag. Add ⅓ cup of the marinade sauce to the bag, zip the bag and massage to coat the chicken. If you prefer you can  marinate the chicken in a large mixing bowl.  Cover and reserve the remaining marinade sauce for serving.

Place on a flat rimmed baking sheet or pan so that the bag is flat and allow to marinate for 1 hour or overnight in the fridge.

Grilled chicken breast on grill pan.

Grill The Chicken

Take chicken out of the fridge 20-30 minutes before grilling. Grilling ice cold chicken can lead to uneven or overcooking.

Heat a grill pan on medium-high heat. When the grill pan is hot, brush a bit of oil on the pan and make sure the entire pan is coated with oil.

Add the chicken breasts to the grill pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for another 5-6 minutes. (To make sure your chicken is safe to eat, use a thermometer to check that the  internal temperature reaches 165 degrees.)

Remove from the pan and allow chicken to cool before slicing and serving. 

Top Recipe Tips

Allow time to marinate: Marinate overnight or for at least an hour before cooking. It helps to tenderize the chicken and allows it to absorb flavor from the marinade.

Don't overcrowd the pan: Overcrowding the pan will create steam and will disturb the searing process.

Don't move the chicken too soon: To get beautiful sear marks allow the chicken to cook for 5-6 minutes before turning.

Allow to cool: Allowing the chicken to cool before slicing lets the juices redistribute throughout the chicken resulting in moist, tender, and juicy chicken.

How To Serve

Sliced grilled chicken breast with a bowl of fresh vegetables at the top right corner of sliced chicken.

Serve grilled chicken with some of the remaining marinade sauce. Grilled chicken pairs well with vegetables, pastas, and salads. This is a good recipe for making chicken tacos or to use in a salad.

Sliced grilled chicken atop a salad with sliced cucumbers, sliced grape tomatoes, olives, sliced red onions, on a bed of mixed greens, garnished with crumbled cheese.

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Substitutions and Variations

Chicken Breast - You can use boneless thighs or bone-in breast, thighs, or drumsticks. However the bone-in chicken will take a little longer to cook, but will have extra flavor.

Chipotle Chilies - You can use any variety of chili you choose.

Cilantro - Use any herb you desire or have on hand.

Limes - Use lemons if you don't have limes, but I don't recommend using Jared lemon or lime juice, fresh is best.

How To Store Leftovers

Chicken: Store any leftovers in an airtight container in your refrigerator and eat within 3-4 days. You can also freeze the chicken in an wrapped and airtight container up to 3 months.

Marinade Sauce: This sauce can be stored in the fridge in an airtight container and consumed within a week. You can also store in ice cube tray in the freezer. When you are ready to use allow to thaw at room temperature.

FAQ

Can something other than chicken breast be used?

Yes, you can use boneless thighs or bone-in breast, thighs, or drumsticks. However the bone-in chicken will take much longer to cook, but will have extra flavor.

How hot should the grill pan be before grilling the chicken?

You should preheat the cast iron grill pan over medium-high heat. You want your pan to be hot enough to sear the chicken and create grill marks, but not so hot that it burns.

Overhead shot of sliced crumb cake with one square slice in front of cake.

Lemon Buleberry Crumb Cake with Lemon Cream Cheese Topping

Our Lemon Blueberry Crumb Cake with Cream Cheese Topping has a moist and tender crumb, bursting with juicy blueberries and infused with the bright, zesty notes of fresh lemon. 
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Breads
Cuisine: American
Keyword: Baking recipesBlueberry breadcrumb cake Lemon cakeFresh blueberries
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 16 Servings
Author: Celeste

Ingredients

Batter

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain greek yogurt
  • 1 egg at room temperature
  • 3 tablespoons half and half or milk
  • ¼ cup butter melted
  • ¼ cup canola oil
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons fresh lemon juice You will need 1 large lemon or 2 small lemons for the entire recipe
  • 1 teaspoon lemon zest
  • 1 ½ cup fresh or frozen blueberries
  •  

Crumble Mix

  • ⅓ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter melted
  • 1 teaspoon lemon zest

Cream Cheese Topping

  • 4 oz. Cream cheese
  • 2 tablespoons milk
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice

Instructions

  • Prepare the baking pan and the oven: Cut a strip of  parchment paper measuring 16 ½ inches long and wide enough to line the bottom of a 9x9 baking pan. Place the parchment in the pan leaving 2 inches of overhang. This makes it easier to lift the cake out of the pan later. Preheat your oven to 350 degrees.
  •  Make the crumb topping: Combine the flour, brown sugar, melted butter and lemon zest in a small bowl. Cover and set aside.
  • Combine the dry ingredients: Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
  • Combine the wet ingredients: Pour the yogurt into a large bowl, add the egg and whisk to combine. Add the milk, melted butter, oil, sugar, vanilla, lemon zest and juice, whisk until well combined. It should be a smooth consistency.
  • Combine the wet into the dry ingredients: Add the dry ingredients to the wet in batches. Add ⅓ of the flour mixture to the wet and fold using a flexible spatula. When most of the flour has been incorporated, add half of the remaining flour mixture, fold again, then add the remaining flour and fold until there is no more dry flour. Your batter should be light and fluffy.
  • Assemble - Spoon half the batter into the pan and spread on the bottom of the pan, and 
  • sprinkle half of the crumble mixture over the batter. 
  • Top the crumble layer with the blueberries. If you are using frozen blueberries don't thaw them. Keep them frozen until you are ready to layer them in your batter.
  • Spoon the remaining batter over the blueberries and spread evenly, then sprinkle the remaining crumble over the top of the batter. 
  • Bake the cake in the middle of the oven for 25-30 minutes or until a toothpick inserted comes out clean and the cake springs back when you touch the top.
  • Make the cream topping: While the cake is baking in the oven, use a small bowl to whisk all of the cream topping ingredients together until  smooth and creamy. (Depending on the temperature of your kitchen, you may need to microwave your cream cheese for a few seconds to soften before adding the remaining ingredients.) Transfer topping to a piping bag or zip bag and set aside.
  • Cool: Remove from the oven and allow to cool. Once the cake has cooled, use the parchment paper to lift the cake out of the pan and place on a cutting board or other flat surface.
  •  Top cake with cream topping: Spread or drizzle the cream topping over the top of the cake using a piping bag or a zip bag with a corner of the bag cut.
  • Serve:Slice the cake into 16 squares and serve at room temperature or slightly warm. 
If you are using frozen blueberries don't thaw them. Keep them frozen until you are ready to layer them in your batter. Thawing your berries will create liquid on your berries causing the color to bleed.
How to Freeze Your Fresh Blueberries
Wash and dry the blueberries.
Place blueberries in a single layer on a parchment lined baking sheet pan. Place sheet pan in the freezer and freeze until blueberries are frozen solid.
Transfer frozen blueberries to a plastic zip bag or container with an airtight lid. If you are using a plastic zip bag, squeeze out as much air as possible before sealing the bag. Label and place in the freezer. I recommend using blueberries within 6 months.

Notes

If you are using frozen blueberries don't thaw them. Keep them frozen until you are ready to layer them in your batter. Thawing your berries will create liquid on your berries causing the color to bleed.
How to Freeze Your Fresh Blueberries
Wash and dry the blueberries.
Place blueberries in a single layer on a parchment lined baking sheet pan. Place sheet pan in the freezer and freeze until blueberries are frozen solid.
Transfer frozen blueberries to a plastic zip bag or container with an airtight lid. If you are using a plastic zip bag, squeeze out as much air as possible before sealing the bag. Label and place in the freezer. I recommend using blueberries within 6 months.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Lemon Pasta with Grilled Chicken and Peppery Arugula

2 Comments

This lemon pasta recipe with grilled chicken and peppery arugula is bright, fresh, and ready in minutes!  It's a delicious, satisfying weeknight dinner.

White bowl filled with pasta al limone topped with sliced grilled chicken and chopped arugula. There is a plate with sliced lemons and arugula in the background.

I love lemons and I love pasta and this recipe is my version of Italian pasta al limone. It's creamy, buttery, and bright with citrus, and super easy to make. For added protein I added grilled chicken and an extra nutrient boost I added arugula.

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Origins of Pasta al Limone

Pasta al Limone is a classic Italian pasta dish that originates from Campania, a region surrounding the Sorrento peninsula and the Amalfi coast in Southern Italy. These areas are famous for their abundance of large lemons with high juice content. Pasta al limone is popular during the hot summer months.

While there are many variations, the basic ingredients are fresh lemons, butter or olive oil, heavy cream, cheese, and long cuts of pasta.

Ingredients

Shot of ingredients for lemon pasta recipe.
  • Lemon zest and juice
  • Butter and olive oil
  • Cream
  • Garlic
  • Shallot
  • Parmesan cheese
  • Arugula
  • Chicken breast
  • Pasta
  • Pasta water

See recipe card for quantities.

Instructions

Overhead shot of chicken breast between parchment paper being pounded with metal mallet.

Pound and Flatten Chicken

Cover a cutting board with parchment paper or plastic wrap. Place chicken breast on the parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. Using the flat side of a mallet or heavy frying pan pound the chicken breast using short strokes starting with the thickest part of the breast working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.

Two chicken breast being seasoned with salt and pepper.

Season Chicken

Remove the top layer of the parchment or plastic wrap and season the chicken with salt and pepper on both sides of the chicken, cover and set aside.

Two chicken breast cooking on grilled pan.

Grill Chicken

Heat a grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and brush a bit of oil on the pan and make sure the entire pan is coated with oil.

Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for another 5-6 minutes. Remove from pan, wrap in foil and set aside in a warm oven.

Overhead shot of pasta cooking in boiling water.

Cook Pasta

Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions, reducing the cooking time by 2 minutes to assure that the pasta is al dente before adding to the sauce.

Shallots and garlic sauteing in pan.

Sauté Shallots and Garlic

While the pasta is cooking, prepare the sauce. Heat a large skillet over medium high heat. Add oil and 1 tablespoon of butter to the skillet. When the butter is all melted, add the shallots and sauté 1-2 minutes. Add the garlic and sauté 1 minute.

Whisking butter and cream together in pan.

Combine Butter and Cream

Add the remaining butter to the skillet, when the butter has melted, slowly pour in the cream, whisking until the sauce emulsifies, about 2 ½ minutes.

Add the lemon zest to the sauce and stir to combine.

Pasta added to pan with cream sauce.

Toss Cooked Pasta in Sauce

Drain the pasta, reserving 2 cups of the pasta water. Add the pasta, lemon juice and 1 cup of the pasta water to the sauce, stirring to combine and coat the pasta.

Adding cheese to pasta and cream sauce.

Stir in Cheese

Sprinkle the cheese into the pasta and stir as it melts and coats the pasta.  If pasta is too dry add a bit of the pasta water to thin the sauce.

Sliced grilled chicken breast on cutting board.

Slice Chicken

Remove the chicken from the warm oven and slice.

Rough chopped arugula on a black cutting board.

Chop Arugula

Rough chop the arugula.

Close-upangle shot of pasta grilled chicken and arugula in white bowl.

Plate and Serve Pasta

Transfer pasta from the skillet to serving bowls and add slices of the grilled chicken and chopped arugula to the top of the pasta. Sprinkle with cheese and serve.

Top Recipe Tips

  • Use fresh lemons for this recipe, no bottled juice. Lemons are the star of this dish, so fresh is best.
  • If your sauce is too thick, add more pasta water to thin it out.

How To Serve

Overhead shot of lemon pasta with sliced grilled chicken and chopped arugula and a plate of more chopped arugula in the background.

This pasta should be served soon after it's made. Some crusty bread pairs well with this pasta dish.

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Substitutions and Variations

Chicken Breast: Instead of using chicken breast you can use boneless chicken thighs.

Butter: You can skip the butter and just use olive oil and pasta water to create a silky sauce.

Cream: Half and half is a good swap for the cream. If you use milk your sauce may not stay emulsified when you add the lemon juice.

Shallots: An easy swap for shallots are onions.

Cheese: Pecorino Romano can be used in place of Parmesan Reggiano

Arugula: Spinach can be used in place of Arugula or whatever green you want to use.

How To Store Leftovers

How to Store: This pasta dish is best just after it is made and in my home we don't have any leftovers. But if you have any leftovers, store your leftovers in an airtight container in the refrigerator. Consume within 4 days.

How to  Reheat: When ready to eat, reheat in the microwave or on the stovetop. Add a bit of water to loosen the sauce if needed.

FAQ

Do I have to use butter and cream?

No, you can omit them both. The
           combination of olive oil, starchy pasta water,
           and cheese will create a silky sauce. 

Can I make this recipe vegetarian or vegan?

To make this dish vegetarian, skip the grilled chicken. For a vegan version, leave out the butter and cream.

What other protein can I use?

You can easily trade the grilled chicken for shrimp or meatballs.

Lemon Pasta with Grilled Chicken and Peppery Arugula

This lemon pasta recipe with grilled chicken and peppery arugula is bright, fresh, and ready in minutes! It's a delicious, satisfying weeknight dinner.
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Easy Dinners
Cuisine: American
Keyword: lemon pasta
Servings: 4

Ingredients

  • 2 boneless chicken breast
  • 1 lb. spaghetti pasta
  • 2 cups reserved pasta water you may not have to use all of the water
  • 1 tablespoon olive oil
  • ½ cup unsalted butter
  • 1 medium shallot chopped
  • 3 garlic cloves minced
  • 1 ½ cup heavy cream
  • zest of one medium lemon
  • juice of one medium lemon
  • ¾ cups parmesan reggiano cheese plus more for serving
  • 3-4 cups fresh arugula
  • salt and pepper to taste

Instructions

  • Pound and flatten chicken: Cover a cutting board with parchment paper or plastic wrap. Place chicken breast on the parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. Using the flat side of a mallet or heavy frying pan pound the chicken breast using short strokes starting with the thickest part of the breast working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick. Remove the top layer of the parchment or plastic wrap and season the chicken with salt and pepper on both sides of the chicken, cover and set aside.
  • Grill the chicken: Heat a grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and brush a bit of oil on the pan and make sure the entire pan is coated with oil. Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for another 5-6 minutes. Remove from pan, wrap in foil and set aside in a warm oven
  • Cook the pasta: Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions, reducing the cooking time by 2 minutes to assure that the pasta is al dente before adding to the sauce.
  • Prepare the sauce: While the pasta is cooking, prepare the sauce. Heat a large skillet over medium high heat. Add oil and 1 tablespoon of butter to the skillet. When the butter is all melted, add the shallots and sauté 1-2 minutes. Add the garlic and sauté 1 minute. Add the remaining butter to the skillet, when the butter has melted, slowly pour in the cream, whisking until the sauce emulsifies, about 2 ½ minutes. Add the lemon zest to the sauce and stir to combine.
  • Toss pasta in the sauce: Drain the pasta, reserving 2 cups of the pasta water. Add the pasta, lemon juice and 1 cup of the pasta water to the sauce, stirring to combine and coat the pasta. Sprinkle the cheese into the pasta and stir as it melts and coats the pasta.  If pasta is too dry add a bit of the pasta water to thin the sauce.
  • Slice chicken and chop arugula: Remove the chicken from the warm oven and slice. Rough chop the arugula.
  • Plate and Serve: Transfer pasta from the skillet to serving bowls and add slices of the grilled chicken and chopped arugula to the top of the pasta. Sprinkle with cheese and serve.
This pasta should be served soon after it's made. Some crusty bread pairs well with this pasta dish.

Notes

This pasta should be served soon after it's made. Some crusty bread pairs well with this pasta dish.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Quick and Easy Barbecue Sauce with Barbecue Drumsticks

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Sweet, spicy, smoky and absolutely delicious! This rich luscious sauce is so easy to make, you just might find yourself making it again and again. A perfect addition to your backyard or indoor grilling.

Glass container of prepared barbecue sauce with a platter of cooked barbecue drumsticks behind the barbecue sauce.

This sauce is versatile, flavorful and it keeps well. Use it on chicken, beef, pork or as a dipping sauce. If you like this sauce you may want to try some of my other condiment sauces. Red Chile Sauce for Enchiladas, Homemade Vegan Barbeque Sauce, and Easy 5 Minute Pizza Sauce.

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Walk down the condiment aisle of your grocery and you're likely to be overwhelmed with all the varieties of barbecue sauce. Here is a bit of information about the types of sauce to help you make your choice.

Tomato Based

This is the most common type of barbecue sauce and tomatoes are the primary ingredient. The tomato in this type of sauce typically comes from ketchup, however, tomato paste is sometimes used. Some of the other ingredients that are used are sugar, molasses, and various spices.

Vinegar Based

Vinegar based sauces are usually more spicy and tangy and tend to be thinner than tomato base sauce. The vinegar in these sauces have a tenderizing effect.

Mustard Based

Mustard is the primary ingredient and they can be thin and spicy similar to vinegar based sauces. However, they are sometimes mixed with tobacco sauce. This type of sauce goes well with fatty meats like pork.

Mayonnaise Based

The least popular of all types of sauces is a mayonnaise base. This sauce is known as the Alabama white sauce. This sauce was created in 1925 by Big Bog Gibson for his hickory smoked chicken. It pairs well with chicken, but can be used on whatever you like.

Now let's talk about some popular styles of sauce, which refer to the region where the sauce originates.

Kansas City

This sauce is ketchup base and sweetened with brown sugar or molasses. Some of the other added ingredients may be soy sauce, Worcestershire sauce, liquid smoke and vinegar. This style sauce pairs well with pork.

St. Louis

This tomato base sauce is similar to the Kansas City sauce, but it's thinner because it contains more vinegar and less sugar. Since this sauce has less sugar it can be used to baste the meat while it cooks, with less chance of the sauce burning.

Memphis

Memphis is well know for its dry rubs. However their wet sauce is similar to the St. Louis thinner sauce and sweetness of the Kansas City sauce.

Texas

The Texas sauce is vinegar base and typically used to baste or marinate brisket. Texas sauce is thicker than St. Louis and thinner than Kansas City sauce. Texas sauce also includes meat drippings, beef bouillon, smoky cumin, hot sauce, and other spices which pairs well with the famous Texas beef brisket.

South Carolina

This is a mustard base sauce which has no ketchup, it's made mostly with yellow mustard. It is spicy, tangy and not sweet at all. This sauce pairs well with pork or chicken.

Ingredients

Shot of ingredients for barbecue sauce and barbecue drumsticks.
  • Ketchup
  • Onions
  • Light brown sugar
  • Diced Chipotle peppers
  • Garlic
  • Smoked paprika
  • Fennel seed
  • Red pepper flakes
  • Liquid smoke (optional)
  • Chicken drumsticks or protein of your choice
  • salt and pepper

See recipe card for quantities.

Instructions

Uncooked seasoned drumsticks on sheet pan.

Season and Cook Drumsticks

Preheat the oven to 375 degrees. Season drumsticks with salt, pepper and smoked paprika and place on a shallow sheet pan. Place in the middle of the oven and allow to cook for 40 minutes.

Overhead shot of barbecue sauce ingredients in saucepan.

Mix Ingredients

Place the remaining ingredients in a saucepan on medium heat. Stir to combine.

Overhead shot of barbecue sauce simmering in saucepan.

Simmer Sauce

When the sauce starts to boil reduce heat and simmer 20 minutes more. Stirring occasionally.

Overhead shot of barbecue sauce blended in blender.

Blend Sauce

Transfer sauce mixture to the bowl of a blender or food processor and process until smooth. Transfer to a bowl or storage container.

Partially cooked drumsticks smothered in barbecue sauce on sheet pan.

Brush Drumsticks with Barbecue Sauce

During the last 20 minutes of cooking, brush one side of the drumsticks with some of the sauce and return to the oven for 10 minutes. Flip the drumsticks and brush the other side with the sauce, return to the oven and allow to cook for 10 more minutes.

Top Recipe Tips

  • For easy clean-up you can line the pan with parchment paper. I'm using a non-stick USA pan that makes clean-up a breeze.
  • Allow chicken to come to room temperature before placing on grill for even cooking.
  • Use bone-in and skin-on chicken for maximum juiciness.

How To Serve

Remove the chicken to a serving plate, and serve it up with a side of extra barbecue sauce.

Platter of prepared drumsticks with a glass container of extra barbecue sauce on the right side of the platter.

What To Serve With Barbecue Drumsticks

This barbecue chicken is sure to be a crowd pleaser, especially at your summer gatherings. Here are some ideas of what to serve with this recipe.

Blueberry Glazed Watermelon, Watermelon & Blueberry Salad, Vegan Yukon Kale Potato Salad or Strawberry Blueberry Jicama Salad.

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Substitutions and Variations

Light brown sugar: Dark brown sugar is a good swap for light brown sugar.

Red pepper flakes: Fresh sliced red chili peppers.

Drumsticks: Chicken thighs are a good substitution because they are tender and less drying than other cuts of meat.

How To Store Leftovers

Barbecue Sauce: Store leftover sauce in the refrigerator in an airtight container and consume within 7 days. For freezing instructions see FAQ below.

Chicken: After allowing chicken to cool, transfer leftover chicken to an airtight container and store in refrigerator. Eat within 5 days.

FAQ

Can the sauce be frozen? Yes, this sauce can be frozen. Transfer to a freezer safe, airtight container before placing in freezer. Sauce can be frozen for 3 to 4 months. When ready to thaw place in fridge, once thawed it will need to be stirred as some separation may occur during freezing.

Can the chicken be prepared on a stovetop or outdoor grill? Absolutely. When using an outdoor grill, heat 40 minutes for charcoal or 10 minutes for gas grill. Grill 4 inches above medium-low heat, about 325 degrees F. Cook in closed grill for 20 to 25 minutes, turning occasionally. Remove from grill when internal temperature reached 165 degrees F. Baste with the sauce during the last 10 minutes of grilling.

When using a stovetop or grill pan, heat to medium heat, oil grill or grill pan using a basting brush. Place the chicken on the oiled grill or grill pan and allow to cook for 20 to 25 minutes, flipping occasionally. Cook to an internal temperature of 165 degrees. Baste during the last 10 minutes of cooking time.

Glass container of prepared barbecue sauce with a platter of cooked barbecue drumsticks behind the barbecue sauce.

Quick and Easy Barbecue Sauce with Barbecue Drumsticks

Sweet, spicy, smokey and absolutely delicious! This rich luscious sauce is so easy to make, you may find yourself making it again and again. A perfect addition to your backyard or indoor grilling.
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Condiment
Cuisine: American
Keyword: Barbecue saucehomemade barbecue saucequick and easy barbecue sauce
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4 Servings 2 drumsticks each
Author: Celeste

Ingredients

  • 8 drumsticks
  • 1 ½ teaspoon smoked paprika
  • Salt and pepper
  • 1 cup ketchup
  • ½ cup light brown sugar
  • 1 medium onion chopped
  • 1 8 oz. Can chopped chipotle peppers
  • 4 cloves of garlic minced
  • ¼ cup liquid smoke
  • 1 teaspoon dried fennel seed
  • 1 ½ teaspoon dried red pepper flakes

Instructions

  •  Preheat the oven to 375 degrees. Season drumsticks with salt, pepper and 1 teaspoon of the smoked paprika and place on a shallow sheet pan. Place in the middle of the oven and allow to cook for 40 minutes.
  •  
  • Place the remaining ingredients in a saucepan on medium heat. Stir to combine.
  •  
  •  
  • When the sauce starts to boil reduce heat and simmer 20 minutes more. Stirring occasionally.
  •  
  •  
  • Transfer sauce mixture to the bowl of a blender or food processor and process until smooth. Transfer to a bowl or storage container.
  •  
  •  
  •  
  • During the last 20 minutes of cooking, brush one side of the drumsticks with some of the sauce and return to the oven for 10 minutes. Flip the drumsticks and brush the other side with the sauce, return to the oven and allow to cook for 10 more minutes.
  •  
  •  
  • Remove the chicken to a serving plate, and serve it up with a side of extra barbecue sauce.                             
Outdoor Grilling Instructions: When using an outdoor grill, heat 40 minutes for charcoal or 10 minutes for gas grill. Grill 4 inches above medium-low heat, about 325 degrees F. Cook in a closed grill for 20 to 25 minutes, turning occasionally. Remove from grill when internal temperature reached 165 degrees F. Baste with the sauce during the last 10 minutes of grilling. 
Stovetop or Grill Pan Instructions: When using a stovetop or grill pan, heat to medium heat, oil grill or grill pan using a basting brush. Place the chicken on the oiled grill or grill pan and allow to cook for 20 to 25 minutes, flipping occasionally. Cook to an internal temperature of 165 degrees. Baste during the last 10 minutes of cooking time.

Notes

Outdoor Grilling Instructions: When using an outdoor grill, heat 40 minutes for charcoal or 10 minutes for gas grill. Grill 4 inches above medium-low heat, about 325 degrees F. Cook in a closed grill for 20 to 25 minutes, turning occasionally. Remove from grill when internal temperature reached 165 degrees F. Baste with the sauce during the last 10 minutes of grilling. 
Stovetop or Grill Pan Instructions: When using a stovetop or grill pan, heat to medium heat, oil grill or grill pan using a basting brush. Place the chicken on the oiled grill or grill pan and allow to cook for 20 to 25 minutes, flipping occasionally. Cook to an internal temperature of 165 degrees. Baste during the last 10 minutes of cooking time.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Creamy One-Pot Vegetarian Pasta Meal ( Easy Recipe)

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This Creamy One-Pot Vegetarian Pasta is a cozy, comforting meal that's delicious and filling. From stove to table in no time. And what's great, there's only one pot to clean.

Bowl of cooked creamy one-pot vegetarian pasta with crusty bread above bowl.

Whether you're veggie all the way or just taking a meatless Monday detour, this Creamy One-Pot Vegetarian Pasta is about to become your new go-to for those busy weeknights, lazy weekends, or anytime you want a delicious pasta meal without the fuss or mess. Let's dive into this fuss-free delightfully delicious dish together!

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Why Make This One-Pot Pasta Recipe

Convenience: One-pot recipes are generally easier to make. You save time and effort in both preparation and clean-up.

Nutrition: Vegetarian pasta dishes often incorporate a variety of vegetables, providing a range of essential vitamins and minerals.

Flexibility: You can easily modify the recipe to suit what you have on hand, making it a versatile dish to whip up.

Creaminess: The creamy texture is comforting and can provide a luxurious taste without the need for meat or seafood.

Economical: Vegetarian dishes can often be more cost-effective than meat-based ones, and using just one pot can reduce the need for multiple ingredients or complex techniques.

Sustainability: Reducing meat consumption can have positive environmental impacts, including reduced greenhouse gas emissions and land use.

Taste: Simply put, a well-made creamy vegetarian pasta is delicious!

If you want more quick and easy one-pot vegetarian pasta meals, try my Lemon Caper Pasta with Grape Tomatoes, One-Pot Pasta with Burrata, and Kale Mushroom Capellini.

Ingredients Needed to Make Creamy One-Pot Pasta

This dish is a game-changer for busy days when you want something delicious without spending ages in the kitchen.

Overhead shot of dice tomatoes, uncooked Ziti pasta, sliced mushrooms, and garlic.
Bowl of shredded parmesan cheese, and a small bowl of alfredo sauce with fresh basil leaves between the bowls .
  • Olive oil
  • Garlic
  • Capers
  • Can of diced tomatoes
  • Baby Bella Mushrooms
  • Pasta
  • Vegetable stock
  • Basil
  • Oregano
  • Salt & pepper
  • Alfredo Sauce
  • Parmesan cheese
  • Red pepper flakes
  • Fresh basil leaves

See recipe card for quantities.

How To Make Creamy One-Pot Vegetarian Pasta

Overhead shot of uncooked ingredients for one-pot pasta.

Bring to a boil: Add the first 10 ingredients to a large stockpot or deep sided sauté pan. Stir together and allow mixture to come to a boil over medium high heat. When the mixture comes to a boil, reduce heat and simmer and continue cooking for 10 minutes, stirring occasionally to prevent sticking. Most of the liquid should be absorbed.

Adding alfredo sauce to cooked one-pot vegetarian pasta.

Add the Alfredo sauce: Stir in the Alfredo sauce and continue to simmer for another 5 minutes or until the pasta is just tender.

Adding shredded parmesan cheese to pot of cooked one-pot vegetarian pasta.

Add the cheese: Remove the pan from the heat and stir in the grated Parmesan cheese.

Overhead shot of cooked creamy one-pot vegetarian pasta in sauté pot.

Taste and Season: Taste and add more salt and pepper as needed and sprinkle in the red pepper flakes if you like.

Serve: Divide pasta into individual bowls and garnish with more grated Parmesan cheese and fresh chopped basil leaves.

Shot of cooked creamy one-pot vegetarian pasta in a bowl with crusty bread at the top left of the bowl and a small bowl of shredded Parmesan next to the crusty bread.

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Substitutions

  • Pasta - Instead of regular pasta, you can use whole wheat pasta, or a gluten-free pasta like rice or chickpea.
  • Vegetables - You can use other vegetables like broccoli, cauliflower, asparagus or any other in season vegetable of your choice.
  • Alfredo Sauce - Instead of Alfredo sauce you can use heavy cream or greek yogurt, the sauce will thicken as it cools a bit.

Variations for this One-Pot Pasta Recipe

  • Vegan - To make this recipe vegan you can omit the cheese and use vegan cheese or nutritional yeast. Swap the Greek yogurt cream for coconut milk, or any non-dairy milk or cream.
  • Meat Lovers - You can add an animal cooked Italian sausage, cooked ground chicken or turkey, or cooked shredded chicken.
  • Sauce - Instead of having a creamy sauce you can use a red tomato sauce.

How to Store Your Leftover Pasta

This creamy one-pot vegetarian pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 to 5 days

Top Tip

Control Your Heat & Stir Occasionally: Once the pasta starts to boil, maintain a steady simmer. Too high of a heat can cause the pasta to stick, and too low won't cook the pasta evenly. Stirring occasionally helps prevent the pasta from sticking to the bottom and ensures even cooking.

FAQ

Can I make this dish vegan?

Yes! Substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without the dairy.

Can I use whole wheat pasta?

Absolutely! Whole wheat pasta will give a nuttier flavor and is a great fiber-rich option. Just be aware of possibly adjusting the cooking time as it might vary.

How do I make my pasta creamy without using Greek yogurt?

You can use heavy cream or for a non-dairy option use coconut milk, almond milk, or even a cashew cream blend to achieve that creamy texture.

Bowl of cooked creamy one-pot vegetarian pasta with crusty bread above bowl.

Creamy One-Pot Vegetarian Pasta Meal ( Easy Recipe)

This Creamy One-Pot Vegetarian Pasta is a cozy, comforting meal that's delicious and filling. From stove to table in no time. And what's great, there's only one pot to clean.
Print Pin This Recipe Rate
One-Pot
Cuisine: Italian
Keyword: easy dinner recipeOne-pot mealone-pot pasta creamy pastavegetarian pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Author: Celeste

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • ⅓ cup capers
  • 1 28 oz. can diced tomatoes
  • 16 oz. package baby Bella mushrooms sliced
  • 12 ounces uncooked Ziti pasta or pasta of your choice
  • 1 ½ teaspoon dried basil
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • ⅔ cup of Alfredo sauce
  • 1 cup grated Parmesan cheese
  • Red pepper flakes
  • Fresh basil leaves for garnish

Instructions

  • Bring to a boil: Add the first 11 ingredients to a large stockpot or deep sided sauté pan. Stir together and allow mixture to come to a boil over medium-high heat. When the mixture comes to a boil, reduce heat and simmer and continue cooking for 10 minutes, stirring occasionally to prevent sticking. Most of the liquid should be absorbed.
  • Add the Alfredo sauce: Stir in the Alfredo sauce and continue to simmer for another 5 minutes or until the pasta is just tender.
  • Add the cheese: Remove the pan from the heat and stir in the grated Parmesan cheese.
  • Taste and Season: Taste and add more salt and pepper as needed and sprinkle in the red pepper flakes if you like.
  • Serve: Divide pasta into individual bowls and garnish with more grated Parmesan cheese and fresh chopped basil leaves.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Looking for other recipes like this? Try these:

Easy One-Pot Vegetable Soup with White Beans

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This comforting quick and easy one-pot vegetable soup is a hearty and nourishing dish that warms both body and soul. It's a mix of vibrant vegetables, coming together perfectly to create a flavorful and wholesome bowl of goodness.

Close-up of bowl of comforting bowl of vegetable soup with crusty bread.

I love this recipe because it's loaded with flavor and nutritious ingredients, and it makes great leftovers.

If you're like me and you enjoy eating comforting soups whether it's freezing cold outside or hot and humid, you may want to give this Vegetarian Taco Soup a try, it's great served with tortilla chips. Some others you may like are Sun-Dried Tomato & Chickpea Soup, Black-Eyed Pea & Collard Soup, and one of my all time favorites, Creamy Rosemary Chicken Soup.

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What Vegetables to Use When Making Vegetable Soup?

When making vegetable soup, a broad range of vegetables can be used based on personal preference, seasonality, and availability. The key is to select vegetables that provide a balance of flavors and textures. Here are some great choices of ingredients to use in your vegetable soup:

Root Vegetables: Carrots, potatoes, parsnips, sweet potatoes, and turnips. They provide a hearty and earthy flavor to the soup and stand up well to long cooking times.

Alliums: Onions, garlic, leeks, and shallots add a depth of flavor that forms the base of most soup recipes.

Celery: Celery adds a distinctive savory flavor that's essential in many soup recipes.

Cabbage: This includes green cabbage, and Brussels sprouts. These add a hearty, slightly bitter flavor that pairs well with the other vegetables.

Tomatoes: Fresh or canned tomatoes add acidity and sweetness to the soup. They also contribute to a rich broth.

Beans and Legumes: Beans, peas, and lentils can add protein and texture to vegetable soups.

Herbs & Spices: Fresh or dried herbs (like thyme, rosemary, basil, parsley) are crucial for adding layers of flavor to your soup.

Ingredients You Will Need

You can also consider including other vegetables like corn, broccoli, cauliflower, mushrooms, squash, both summer (like zucchini) or winter (like butternut), bell peppers and chilies or any seasonal veggies you have on hand. Feel free to experiment and customize the vegetable soup to suit your taste preferences. 

Overhead shot of ingredients needed to make one-pot vegetable soup

Here are the ingredients I used:

  • Olive oil
  • Onions
  • Garlic
  • Celery
  • Carrots
  • Potatoes
  • Crushed Tomatoes
  • Napa Cabbage
  • Northern White Beans
  • Vegetable Stock
  • Thyme
  • Rosemary
  • Parsley
  • Smoked Paprika
  • Red Pepper Flakes
  • Salt and Pepper to taste

How To Make this Quick & Easy Vegetable Soup

Overhead shot of onions, celery, carrots with herbs and spices sautéing in pot.

Sauté: In a large pot, heat the olive oil over medium heat until oil starts to shimmer. Add the onion, celery, and carrots to the pot and sauté 2 to 3 minutes, add garlic and seasonings and sauté 1 minute more. 

Overhead shot of potatoes being added to vegetable soup in pot.

Add remaining ingredients and simmer: Add the vegetable stock, tomatoes, and potatoes, to the pot. Stir to combine. Season with salt and pepper. Bring to a boil, once boiling, reduce heat to low and continue to cook until the vegetables are softened, about 20 minutes.

Napa cabbage being added to pot of soup.

Add the beans and cabbage: After 20 minutes, add the cabbage and drained and rinsed beans. Stir well, and let the soup continue to simmer for another 10-15 minutes. Taste and adjust the seasoning if needed.

Close-up of vegetable soup in pot with wooden spoon

Serve: Ladle soup into individual bowls and serve.

Bowl-of-soup-with-crusty bread at the top left of bowl and spoon at the top right of bowl.

How To Serve

Serve soup with some crusty bread. This soup also pairs well with a healthy green salad or a sandwich for a hearty soup-and-salad or soup-and-sandwich meal.

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Variations

Add some Green - You can use kale or spinach instead of cabbage. Add the kale or spinach during the last 30 minutes of cooking.

Switch the Beans - You can replace the white northern beans with kidney beans, black beans or chickpeas.

How To Store Leftovers?

Store any leftovers in an airtight container in the fridge and consume it within a week. Reheat in the microwave using 30-second burst until desired temperature is reached or on the stovetop in a saucepan over medium heat. For freezing instructions see FAQ below.

Top tip

Add in ingredients like greens, beans, or precooked grains last. They can become mushy if added too early. Stir them in towards the end to maintain their structure and fresh taste.

FAQ

Can this soup be made using a slow cooker?

Yes, absolutely! When using a crockpot sauté the onions, and celery for 2 to 3 minutes, add the garlic and sauté 1 minute more before adding the rest of the ingredients. If your crockpot doesn't have a sauté function, simply sauté in a pan on your stovetop before adding to the crockpot.
Add the broth and the rest of the vegetables and the herbs to the
crockpot. Cook on high for about 3 hours or on low for 6-7 hours.
Add the white beans to the crockpot during the last 30-minutes of
cooking. 

Can You Freeze this Soup?

Yes. This vegetable soup freezes well. Allow soup to cool completely
and I recommend using Souper Cubes or putting your soup into a
freezer bag and removing as much air as possible before zipping and placing it in the freezer. Use within 2-3 months. When you are ready to reheat, thaw the frozen soup in your fridge and heat in 30-second burst in your microwave or heat it in a pot on medium heat on your stovetop.

Overhead shot of vegetable soup in pot.

Quick and Easy One-Pot Vegetable Soup (Comfort Food)

Delicious & Easy One-Pot Vegetable Soup: Whip up this hearty soup in no time! Easy, nutritious, and flavor-packed - perfect for a cozy, easy weeknight dinner. 🍲🥕 
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Soups and Stews
Cuisine: American
Keyword: comfortinghearty soupOne-potOne-pot mealvegetable soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Author: Celeste

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 medium carrot chopped
  • 3 cloves garlic minced
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 3 cups vegetable stock
  • 1 28 oz. can crushed tomatoes
  • 2 medium potatoes cubed
  • Salt and pepper to taste
  • 2 15 oz. cans northern white beans rinsed and drained
  • ½ head of Napa cabbage chopped
  • red pepper flakes optional
  • Dried parsley for garnishing optional

Instructions

  • Sauté: In a large dutch oven, heat the olive oil over medium heat until oil starts to shimmer. Add the onion, celery, and carrots to the pot and sauté 2 to 3 minutes, add garlic and seasonings and sauté 1 minute more. 
  •  
  • Add remaining ingredients and simmer: Add the vegetable stock, tomatoes, and potatoes, to the pot. Stir to combine. Season with salt and pepper. Bring to a boil, once boiling, reduce heat to low and continue to cook until the vegetables are softened, about 20 minutes.
  • Add the beans and cabbage: After 20 minutes, add the drained and rinsed beans and chopped Napa cabbage. Stir well, and let the soup continue to simmer for another 5-10 minutes. Taste and adjust the seasoning if needed.
  •  
  • Serve: Ladle soup into individual bowls and serve with crusty bread.
  •  
  •  
Taste and Season: Instead of adding a lot of salt or pepper all at once, season your soup in stages. Taste as you go, adjusting the seasoning after adding each major ingredient. This ensures a well-balanced flavor profile without the risk of over-salting.

Notes

Taste and Season: Instead of adding a lot of salt or pepper all at once, season your soup in stages. Taste as you go, adjusting the seasoning after adding each major ingredient. This ensures a well-balanced flavor profile without the risk of over-salting.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Looking for other recipes like this? Try these:

Creamy Butternut Soup with Sweet Potatoes

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Simple and delicious Butternut Soup made with butternut squash, sweet potatoes, and carrots served with a topping of sweet Italian turkey sausage and croutons. So much flavor and goodness!

Angled shot of bowl filled with butternut soup topped with a sprinkling of sweet Italian turkey sausage, chopped Italian parsley and three croutons. There is a small bowl of croutons at the top left corner of the bowl.

When the weather turns cold there is something so comforting about cozying up with a bowl of creamy soup and a sandwich. 

Growing up it was always creamy tomato soup. But my taste has expanded over the years and this butternut soup is one of my favorite go-to-soups on those crisp cold weather days.

If you are craving some comforting soups as the weather gets colder you might want to try my, Creamy Rosemary Chicken Soup, Black-eyed Pea and Collard Soup, Northern Bean Cauliflower Soup, or my Spicy Lentil Sweet Potato Stew.

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Is Butternut Squash a vegetable or a fruit?

Butternut squash is commonly thought of as a vegetable, but butternut squash is actually a fruit.

The squash family has two varieties, winter and summer. The winter varieties include acorn, délicata, kabocha, spaghetti squash, pumpkin, and butternut. The summer varieties are zucchini and yellow squash.

Some wonderful facts about Butternut squash are it's low in calories and rich in nutrients like vitamins A, C, E, B1, B3, B6, Folate, Magnesium, Potassium, and Manganese.  It's so versatile and can be used in sweet or savory recipes.

Sweet Potatoes and Carrots

Both sweet potatoes and carrots are root vegetables. Like butternut squash, they are both rich in fiber and nutrients like vitamins A, C, K, B6, potassium, and magnesium. They are also filled with the antioxidant beta-carotene. And sweet potatoes and carrots can also be used in savory or sweet recipes.

In this soup recipe, the sweet potatoes and carrots add a subtle and delicate sweetness to the soup.

Ingredients You Will Need

Overhead shot of the ingredients used to make the butternut soup with sweet potatoes. Clockwise from the top, garlic bulb, small plate with three links of sweet Italian turkey sausage, measuring cup filled with chicken stock, tiny bowl of ground nutmeg, tiny bowl of herb de Provence, tiny bowl of salt and pepper, bowl of diced butternut squash, sliced onion, bowl of diced sweet potatoes and in the middle a bowl of sliced carrots.
  • Butternut Squash
  • Sweet Potatoes
  • Carrots
  • Onions
  • Garlic
  • Chicken Stock
  • Herb de Provence
  • Nutmeg
  • Salt and Pepper
  • Heavy Cream
  • Sweet Italian Turkey Sausage

See recipe card for quantities.

How to Make this Tasty Butternut Soup

Overhead shot of diced onions, herbs and ground nutmeg sautéing in a pot

Sauté onions, herbs and spices

Heat olive oil in a stockpot or Dutch oven over medium heat. When the oil starts to shimmer add onions to the pot. Sauté until onions are translucent, about 2-3 minutes then add the garlic, 1 teaspoon of the herbs, and nutmeg to the pot and sauté 1 minute more.

Pot filled with butternut squash, sweet potatoes, carrots and chicken stock.

Add squash, veggies, and stock

Add squash, sweet potatoes, carrots, chicken stock, and ½ teaspoon of salt and pepper to the pot. Stir to combine, bring to a boil, reduce heat and cook covered with a lid until tender, about 20 minutes.

Browning sweet Italian sausage using a ground meat chopper in a sauté pan.

Cook sausage

While the soup is cooking, prepare sausage. Heat oil in a skillet over medium heat. Squeeze turkey sausage out of its casing into the skillet and cook breaking sausage up using the back of a spoon or spatula. When the sausage starts to brown, sprinkle the remaining herb de Provence over the sausage, and continue cooking until evenly browned. When sausage is evenly browned remove from heat and set aside.

Overhead shot of blended soup in a blender bowl.

Blend soup

When soup ingredients are tender remove the soup from the stove and allow it to cool slightly before transferring the soup to the bowl of a blender. Place the top on the blender, using a kitchen towel, place on top of the blender, and hold the towel in place with your hand. Slowly start the blender and blend until smooth. You may have to do this in batches. You can also use an immersion blender to blend the soup in the pot until smooth.

Overhead shot of butternut soup in a pot with swirls of heavy cream being mixed into the soup.

Add cream

Return the soup to the pot and place the pot back on the stove over low heat. Stir in cream and simmer for 2-3 minutes more, until heated through. Taste and adjust seasonings to taste.

Overhead shot of completed creamy butternut soup.

Remove from heat

Remove from heat and prepare to serve.

A very close-up shot of butternut soup a bowl, topped with sweet italian turkey sausage, chopped parsley and 3 crouton

How to Serve

To serve, ladle soup into bowls and spoon sausage over top of soup and garnish with croutons and chopped parsley.

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Storage

Store any leftovers in an airtight container in the fridge and consume it within a week.  For freezing instructions see FAQ below.

Top tip

High heat will curdle the cream. So add cream to soup on low heat and do not allow soup to boil after adding, cook only until heated through.R

FAQ

Can I freeze my butternut soup?

Yes, allow soup to cool completely and I recommend using Souper Cubes or putting your soup into a freezer bag and removing as much air as possible before zipping and placing it in the freezer. Use within 2-3 months. When you are ready to reheat, thaw the frozen soup in your fridge and heat on 30-second burst in your microwave or heat it in a pot on med heat on your stovetop.

Can I omit the cream and use milk instead?

You certainly can omit the cream, however, the cream gives this soup a silky mouthfeel. You can use milk, but avoid skim milk because there is not enough fat and it is more likely to curdle your soup.

Can I use non-dairy milk?

Yes, you can use cashew, oat, almond, or coconut milk in place of the cream. However, the texture may be slightly different.

A very close-up shot of butternut soup a bowl, topped with sweet italian turkey sausage, chopped parsley and 3 croutons.

Creamy Butternut Soup with Sweet Potatoes

Simple and delicious Butternut Soup made with butternut squash, sweet potatoes and carrots served with sweet Italian sausage. So much flavor and goodness!
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Soups and Stews
Cuisine: American
Keyword: blended soupsbutternut soupcreamy soupsgluten-free soupsoups
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8
Author: Celeste

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced, about 1 cup
  • 3 cloves of garlic minced
  • 2 teaspoons Herb de Provence
  • ¼ teaspoon nutmeg
  • 24 oz. Bag of chopped butternut squash
  • 2 medium sweet potatoes diced, about 2 cups
  • 2 medium carrots sliced, about 1 cup
  • 4 cups chicken stock
  • 3 links of Sweet Italian Turkey Sausage
  • ⅔ cup heavy cream
  • salt and pepper to taste

Instructions

  • Heat olive oil in a stockpot or Dutch oven over medium heat. When oil starts to shimmer add onions to the pot. Sauté until onions are translucent, about 2-3 minutes then add the garlic, 1 teaspoon of the herbs, and nutmeg to the pot and sauté 1 minute more.
  • Add squash, sweet potatoes, carrots, and chicken stock to the pot. Stir to combine, bring to a boil, reduce heat and cook covered with a lid until tender, about 20 minutes.
  • While the soup is cooking, prepare sausage. Heat oil in a skillet over medium heat. Squeeze turkey sausage out of its casing into the skillet and cook breaking sausage up using the back of a spoon or spatula. When sausage starts to brown, sprinkle remaining herb de Provence over sausage, continue cooking until evenly browned. When sausage is evenly browned remove from heat and set aside.
  • When soup ingredients are tender, remove soup from the stove and let it cool slightly before transferring soup to the bowl of the blender. Fill only ⅓ of the blender bowl because steam expands in a blender and can cause the ingredients to splatter. Place the top on the blender and place a kitchen towel on top and hold the towel in place with   your hand. Slowly start the blender and blend until smooth. You will have to do this in batches. You can also use an immersion blender to blend the soup in the pot until smooth.
  • Return soup to pot and place pot back on the stove over low heat. Stir in cream and simmer 2-3 minutes more. Taste and adjust seasonings to taste.
  • To serve, ladle soup into bowls and spoon sausage over top of soup and garnish with croutons and chopped parsley. Enjoy!
High heat will curdle the cream. So add cream to soup on a low heat and do not allow soup to boil after adding, cook only until heated through.

Notes

High heat will curdle the cream. So add cream to soup on a low heat and do not allow soup to boil after adding, cook only until heated through.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Angled shot of bowl filled with butternut soup topped with a sprinkling of sweet Italian turkey sausage, chopped Italian parsley and three croutons. There is a small bowl of croutons at the top left corner of the bowl

Easy Pumpkin Pancakes with Apples & Pumpkin Cream Sauce

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Amazingly simple and easy pumpkin pancakes served with sliced apples in a pumpkin apple cream sauce. Perfect for serving on a lazy fall morning or for your Thanksgiving Day breakfast.

Stack of pumpkin pancakes on a plate with apples and pumpkin caramel sauce on top. A large orange pumpkin, medium white pumpkin and a small orange pumpkin in the background. A bowl of extra apple pumpkin sauce to the top right of the plate of pancakes.

This recipe uses a complete just-add-water pancake mix to get things started. Because life is busy and it gets busier during the holidays. 

If you are a fan of pumpkin and apples you may want to try my Pumpkin Apple Cinnamon Granola, Gluten-Free Pumpkin Apple Crisp, or my Pumpkin Apple Tart.

Best Cooking and Baking Apples

When selecting an apple to use in this recipe I wanted an apple that would not break down into mush when cooked. Here is a list of 5 apples that I enjoy eating and using in cooked or baked recipes.

Pink Lady - crisp, sweet and tangy flavor and retains its shape well when cooked or baked.

Fuji - crisp and very juicy with a mild and balanced sweet flavor. Holds up well when used in cooked or baked recipes.

Cortland- softer than the other apples listed but keeps its shape when cooked or baked, and has a balance of both sweet and tart.

Granny Smith - a very tart apple that is not overly sweet and keeps its shape well when cooked or baked. Nice apple to use when baking apple pie.

Honeycrisp - true to its name, this apple is crisp, juicy, and sweet with a hint of honey, which is where it gets its name. Cooks up wonderfully. 

The apple used when making this recipe was a Honeycrisp because they were available at the grocery store. Any of the apples above can be used and will work well in this recipe.

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Ingredients You'll Need

Overhead shot of the ingredients needed to make pumpkin pancakes with apples and pumpkin caramel sauce. Clockwise from the top, a box of complete pancake mix, carton of heavy whipping cream, two apples, tablespoon filled with pumpkin puree, and a bowl of sugar.
  • Complete just-add-water pancake mix
  • Pumpkin pie spice
  • Pumpkin puree
  • Apples
  • sugar
  • Butter
  • heavy cream

See recipe card for quantities.

How to Make Pumpkin Pancakes & Apple Cream Sauce

Pan filled with sliced apples covered in sugar and a striped kitchen towel in the background.

Prepare apples and melt the sugar

Peel, core, and slice apples. Place sliced apples in a medium skillet or saucepan and add the sugar. Place on burner and heat over medium heat, stirring constantly with a silicone spatula or wooden spoon. After about 5 minutes sugar should be completely melted. 

Pan filled with sliced apples with pumpkin pie spice sprinkles on top.

Add butter, pumpkin spice, and pumpkin puree

Add butter to the pan when the sugar has completely melted, stir to combine. Add the pumpkin puree and pumpkin pie spice to the pan and stir to combine.

Pan of cooked sliced apples in pumpkin caramel sauce.

Add in cream and simmer

Pour cream into the pan slowly while stirring gently. Allow to cook for another 5 minutes. Remove from heat, cover, and set aside. Sauce will thicken as it cools.

Bowl of pumpkin pancake batter with pumpkin puree and a whisk.

Mix pancake batter

Mix all ingredients for pancakes in a medium bowl.

Electric griddle on a tabletop.
Pancake cooking on griddle with bubbles on top.

Prepare pan or griddle

Heat a non-stick skillet over medium heat or an electric griddle to 375 degrees.

Coat your non-stick skillet or griddle lightly with butter or cooking spray.

Cook pancakes

Pour slightly less than ¼ cup of batter onto the pan or griddle. Cook until bubbles appear on the surface and the edges start to firm up. Using a spatula, gently flip the pancake and cook for another minute or until golden. Repeat with the remaining batter.

How to Serve Your Pumpkin Pancakes

Serve pancakes with warm apples and cream sauce. By the way, these delicious apples in cream sauce can also be served over a bowl of oatmeal, with yogurt, over a slice of cake, or over ice cream.

A close-up shot of a stack of pumpkin pancakes on a plate with apples and pumpkin caramel sauce on top. A large orange pumpkin, medium white pumpkin and a small orange pumpkin in the background. A bowl of extra apple pumpkin sauce to the top right of the plate of pancakes.

Storage

Store any leftover sauce in an airtight container in the fridge for a week. You can also freeze this sauce if necessary, see notes in the recipe card below.

Stack of pumpkin pancakes on a plate with apples and pumpkin caramel sauce on top. A large orange pumpkin, medium white pumpkin and a small orange pumpkin in the background. A bowl of extra apple pumpkin sauce to the top right of the plate of pancakes.

Easy Pumpkin Pancakes with Apple & Pumpkin Cream Sauce

Amazingly simple and easy pumpkin pancakes served with sliced apples in a pumpkin cream sauce. Perfect for serving on a lazy fall morning or for Thanksgiving Day breakfast.
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Breakfast
Cuisine: American
Keyword: applescaramel applepancakespumpkin pancakespumpkin spice
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Author: Celeste

Equipment

Ingredients

Apples in Cream

  • 1 ½ pounds of good cooking apples
  • 1 cup sugar
  • 4 tablespoons butter
  •  
  • ¼ teaspoon pumpkin pie spice
  • 1 tablespoon pumpkin purée
  • ¾ cup heavy cream
  • Easy Pumpkin Pancakes
  • 1 cup complete mix-with-water pancake mix
  • ¾ cup water
  • ½ teaspoon pumpkin pie spice
  • 1 ½ tablespoons pumpkin purée

Instructions

  • Peel, core, and slice apples. Place sliced apples in a medium skillet or saucepan and add the sugar. Place on burner and heat over medium heat, stirring constantly with a silicone spatula or wooden spoon. After about 5 minutes sugar should be completely melted.
  • Add butter to the pan when the sugar has completely melted, stir to combine. Add the pumpkin puree and the pumpkin pie spice to the pan and stir to combine.
  • Pour cream into the pan slowly while stirring gently. Allow apples to cook for another 5 minutes. Remove from heat, cover and set aside. Sauce will thicken as it cools.
  • Mix all ingredients for pancakes in a medium bowl.
  • Heat a non-stick skillet over medium heat or an electric griddle to 375 degrees. Coat your non-stick skillet or griddle lightly with butter or cooking spray.
  • Pour slightly less than ¼ cup of batter onto the pan or griddle. Cook until bubbles appear on the surface and the edges start to firm up. Using a spatula, gently flip the pancake and cook for another minute or until golden. Repeat with the remaining batter.
  •  Serve pancakes with warm apples and cream sauce.
Store any leftovers in an airtight container in the fridge for a week.
How to Freeze Pancakes: To freeze allow pancakes to cool completely. Freeze in a single layer on a baking sheet. When pancakes are frozen place pancakes between sheets of freezer paper or parchment paper. Place in a vacuum seal bag or freezer bag, and seal removing as much air as possible. Freeze for up to 2 months.
How to Freeze Apple & Pumpkin Cream Sauce: Place in an airtight container and seal, and place in freezer. This sauce can be frozen for up to 2 months.
How to Thaw and Reheat Pancakes: Once the pancakes are frozen you can pull out as many as you want at a time. You can reheat them in the microwave for 20 seconds at a time until they reach the desired temperature, in the oven place pancakes in a foil-covered dish, heat the oven to 375 degrees, and allow to heat for 10 minutes.  In the toaster, simply toast for 2 to 3 minutes.
How to Thaw Apple & Pumpkin Cream Sauce: When ready to use, allow the sauce to thaw in the fridge. Reheat the sauce in the microwave or on the stovetop in a saucepan.

Notes

Store any leftovers in an airtight container in the fridge for a week.
How to Freeze Pancakes: To freeze allow pancakes to cool completely. Freeze in a single layer on a baking sheet. When pancakes are frozen place pancakes between sheets of freezer paper or parchment paper. Place in a vacuum seal bag or freezer bag, and seal removing as much air as possible. Freeze for up to 2 months.
How to Freeze Apple & Pumpkin Cream Sauce: Place in an airtight container and seal, and place in freezer. This sauce can be frozen for up to 2 months.
How to Thaw and Reheat Pancakes: Once the pancakes are frozen you can pull out as many as you want at a time. You can reheat them in the microwave for 20 seconds at a time until they reach the desired temperature, in the oven place pancakes in a foil-covered dish, heat the oven to 375 degrees, and allow to heat for 10 minutes.  In the toaster, simply toast for 2 to 3 minutes.
How to Thaw Apple & Pumpkin Cream Sauce: When ready to use, allow the sauce to thaw in the fridge. Reheat the sauce in the microwave or on the stovetop in a saucepan.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
A close-up shot of a stack of pumpkin pancakes on a plate with apples and pumpkin caramel sauce on top. A large orange pumpkin, medium white pumpkin and a small orange pumpkin in the background. A bowl of extra apple pumpkin sauce to the top right of the plate of pancakes.

Creamy Rosemary Chicken Soup

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Cozy, warm, comforting, and easy to make. This creamy soup is filled with vegetables, northern beans, rosemary, and cream. It's one of my Fall favorites.

Overhead shot of two bowls of creamy rosemary chicken soup with a small bowl of parmesan cheese at bottom left and piece of crusty bread at the top right of bottom bowl of soup.

Some of my other favorites are Northern Bean Cauliflower Soup, Vegetarian Taco Soup, Sun-Dried Tomato and Chickpea Soup, and Vegan Potato Broccoli Soup.
This soup is the perfect solution for those busy weeknights or weekends for that matter. Simply pair it with some crusty bread and a green salad and your dinner is ready.

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Ingredients

Overhead shot of ingredients for making creamy rosemary chicken soup. Clockwise butter, bottle of olive oil, box of chicken stock, unpeeled onion, to the left of the onion bowl of sliced carrots, to the right of onion plate of sliced raw chicken breast, measuring cup filled with flour, garlic, celery stalks, bowl of northern beans, and stems of rosemary.
  • Olive oil
  • Butter
  • Onions
  • Celery
  • Carrots
  • Garlic
  • Rosemary
  • Poultry seasoning
  • Flour
  • Chicken stock
  • Boneless chicken breast
  • Northern beans
  • Heavy cream

See recipe card for quantities.

Instructions

This soup is really simple and straightforward to make. Using the basic saute and simmer method.

Sliced carrots, onions, and celery sauteing in pot.

Saute Veggies

Add olive oil to a large stock pot or dutch oven over medium heat. When the oil starts to shimmer add the onions, carrots, and celery. Saute until veggies are tender, about 3-4 minutes. Add garlic and rosemary to the pot and continue to cook until fragrant, about 1 minute.

Flour being added to sauteed vegetables.

Make your roux

Add the butter to the pot, when melted add in flour. Cook over medium heat until flour has thickened, about 3 - 4 minutes.

Raw chicken pieces being added to soup.

Cook chicken
Stir in chicken stock and add chicken to the pot, cover with a lid and allow soup to cook until chicken has cooked through, about 7 to 8 minutes on medium heat. Remove chicken and allow to cool for 5 minutes. While the chicken is cooling a bit, open a can of beans and rinse and drain liquid from the beans, set aside. Shred chicken into small bite-size pieces using two forks or your fingers.

Beans and shredded chicken being added to soup.

Add shredded chicken, beans, and cream

Add the shredded chicken and beans to the pot, and stir to combine. Stir in cream and allow soup to simmer for 2-3 minutes more. Remove from burner, and serve immediately.

Overhead shot of creamy rosemary soup in pot, with crusty bread to the top right and bottom left of pot.

How to serve

This creamy soup is filling on its own, but you can add some crusty bread and a green salad to complete the meal. This creamy rosemary chicken soup is a favorite in my home and it's so versatile. You can add baby spinach to veggie it up a bit, you can also serve it with rice or pasta. I finished mine off with a bit of shredded parmesan cheese.

Close-up shot of a bowl of creamy rosemary chicken soup with half of a small bowl of shredded parmesan cheese shown to the left side of the bowl and another bowl of soup in the background.

Storage

To store any leftovers, place in an airtight container and store in your fridge and consume within a week. If you need to freeze your soup the Souper Cube 1-Cup Freezer tray is great for freezing in smaller portions. These cubes allow you to freeze in smaller portions, allowing you to use the portions as needed.

FAQ

Do I have to use chicken for this recipe?

No, you can use turkey, Italian sausage, or any other protein of your choice.

How can I make this recipe vegan?

To make it vegan omit the chicken, use vegetable stock and plant-based butter and coconut milk instead of cream.

Can I freeze this soup?

Yes, this soup does well after freezing. You may have to add additional stock or water when reheating.

Overhead shot of creamy rosemary soup in pot, with crusty bread to the top right and bottom left of pot.

Creamy Rosemary Chicken Soup

 
Cozy, warm, and comforting, and easy to make. This creamy soup is filled with vegetables, shredded chicken, northern beans, rosemary, and cream. One of my Fall favorites.
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Soups & Stews
Cuisine: American
Keyword: chicken soupcreamy chicken soupcreamy rosemary chicken soupcreamy souprosemary chicken soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 -10 Servings
Author: Celeste

Equipment

Ingredients

  • 2 boneless Chicken breasts about 1 lb
  • 1 ½ tablespoon olive oil
  • ½ medium onion diced about 1 cup
  • 2 large carrots peeled and sliced, about 2 cups
  • 2 ribs of celery diced, about 2 cups
  • 3 cloves of garlic minced
  • 1 tablespoon fresh rosemary finely chopped, about 2 sprigs
  • 1 teaspoon dried rosemary
  • 1 teaspoon poultry seasoning
  • 4 tablespoons butter
  • ¼ cup flour
  • 5-5 ½ cups chicken stock
  • 2 cans 15 cans northern beans rinsed and drained
  • ⅓ cup heavy cream
  • shredded parmesan cheese optional

Instructions

  • Cut chicken breast into 4-5 inch pieces and season with salt and pepper and set aside. The smaller pieces allow the chicken to cook faster after adding it to the soup.
  • Heat olive oil in a stockpot or Dutch oven over medium heat. When the oil starts to shimmer add onions, celery, and carrots to the pot. Sauté until the veggies are tender, about 3-4 minutes. Add garlic, rosemary, and poultry seasoning to the pot and continue to cook until fragrant, about 1 minute.
  • Add the butter to the pot, when melted whisk in the flour. Whisk over medium heat until flour has thickened, about 3-4 minutes.
  • Add chicken to the pot, cover with a lid and allow to cook until chicken has cooked through about 7-9 minutes. Stir occasionally to avoid any sticking. If the soup seems too thick add in more chicken stock ½ a cup at a time. When done, remove the chicken from the pot and allow it to cool down for 5 minutes.
  • While the chicken is cooling, open the beans, rinse and drain and set aside. Shred chicken into bite-size pieces using two forks or your fingers.
  • Add shredded chicken and beans to the pot and stir to combine. Continue to cook for another 2-3 minutes.
  • Stir in cream and simmer for 1-2 minutes. Season with salt and pepper, to taste. If the soup is too thick, add more stock or cream as needed until desired consistency is reached.
  • Remove from heat and serve immediately.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Close-up shot of a bowl of creamy rosemary chicken soup with half of a small bowl of shredded parmesan cheese shown to the left side of the bowl and another bowl of soup in the background.

Roasted Tomato Chutney

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Sweet and savory with a touch of heat and loads of flavor. This chutney is made with oven-roasted tomatoes, brown sugar, vinegar, and spices. It's absolutely delicious served with meats, vegetables, and on sandwiches, and makes a great addition to charcuterie boards.  Once you try it you will always want to have some on hand.

Tomato chutney in a bowl with a bowl of cherry tomatoes in background.
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What is Chutney

Chutney originates from Indian cuisine and is generally a spicy condiment made of fruits and vegetables with vinegar, sugar, and spices.

The word chutney is derived from the Hindi word catni and the Indian Urdu word chatni.

In the 18th century when the British had a strong colonial presence in India they enjoyed consuming the condiment. It was eventually exported to the west and it became very popular in England.

A British officer named Major Grey became infatuated with the condiment. After procuring the recipe bottled it and labeled it Major Grey's Chutney. It eventually made its way to the shores of America.

The wonderful thing about chutney is its variety. There are so many variations because there are so many fruits, vegetables, spices, and herbs that can be used when making chutney.

Ingredients you will need

Ingredients needed to make chutney. Clockwise cherry tomatoes, sweet onion, brown sugar, carrot, jar of apple cider vineger, garlic, minced garlic, ginger, red pepper flakes and ground cinnamon on a saucer, and fresh lemon.
  • Olive oil
  • Tomatoes: I like using fresh roasted tomatoes, but you can use canned tomatoes if you like.
  • Sweet Onions: Sweet onions have a lower sulfur content which makes them milder and less pungent than yellow or red onions.
  • Carrots: The mild flavor of the cooked carrots combines well with the tomatoes and onions.
  • Garlic: Don't have fresh garlic? You can use jarred minced garlic. ½ teaspoon equals one clove.
  • Apple Cider Vinegar: The vinegar is used to add a tangy flavor and it helps to preserve the chutney. You can substitute red wine vinegar if you don't have apple cider vinegar.
  • Lemon juice: Brightens the flavor.
  • Cinnamon and Ginger: Adds a warm flavor to the chutney.
  • Brown Sugar: Adds a caramelized deliciousness to the recipe, which also helps to balance the acid from the tomatoes and the vinegar.
  • Sea salt: Helps to enhance all of the flavors.
  • Red pepper flakes: Adds a spicy heat.

How to make Roasted Tomato Chutney 

  1. Roast tomatoes

    Preheat oven to 350 degrees and place tomatoes on a shallow baking pan and place in preheated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.Cherry tomatoes on sheet pan.

  2. Saute onions and carrots

    While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften. Add in garlic and continue to sauté until garlic becomes fragrant about 1 minute. Add in vinegar and lemon juice, and stir to combine.Sliced carrots and onions sauteing in pan.

  3. Add in remaining ingredients and simmer

    Add cinnamon, ginger, red pepper flakes, salt, and brown sugar to pot, and stir until well combined. Remove roasted tomatoes from the oven and add to pot and stir. Reduce heat to a simmer and continue cooking 45 to 50 minutes, until most of the liquid has evaporated, stirring occasionally to avoid sticking.  Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit more heat.Roasted tomato chutney simmering in pot over med-low heat.

  4. Pulse or smash chutney

    Transfer chutney to food processor and pulse until desired consistency is reached. If you don't have a food processor you can use a potato masher or back of a fork to smash the mixture until your desired consistency is reached.Overhead view of tomato chutney in food processor.

  5. Cool chutney

    Set aside to cool then transfer to an airtight container for storage in the fridge for 2 weeks. I like to use Weck containers. Enjoy chutney with just about anything you like. Roasted tomato chutney in a weck jar with slices of crusty bread in background.

How to Serve

This chutney can be served hot or cold. It can be served with meats, cheeses, on sandwiches, on crackers, or on flatbreads. It's a great addition to a charcuterie board.

Tomato chutney in bowl with flatbread in front of bowl with spread with creme fraiche and tomato chutney with slices of flatbread on the side.

Storage

This chutney can be stored in an airtight container for storage in the fridge for 2 weeks. I like to use Weck containers because they are good for storing food in the fridge or for long-term canning storage. For more information on how to use Weck jars for canning visit Food In Jars.

FAQ


Can I freeze my chutney?


Absolutely, it will last up to 12 months if done properly. You should allow the chutney to cool completely. Place in a freezer-safe glass jar, zip bag, or silicone food storage container, or lidded silicone ice cube tray. Seal tightly with as much air removed as possible. Label and date.

What is the best container to use for storing my chutney?


The best containers are freezer-safe glass, silicone or plastic containers. You can also use stainless steel containers with airtight lids. One of my favorite freezer-safe containers is Weck glass containers. They can be used for everyday food storage or for canning. My other favorite is Souper Cubes (Affiliate Link) freezer storage containers. You can store in smaller portions and use as needed.
You should avoid reactive metals, like aluminum, copper, and cast iron. They react with the acid in the chutney and can give the chutney an unpleasant metallic flavor.

How do I defrost my chutney?


Remove your chutney from the freezer and place in the fridge to thaw. There may be some excess water, simply give it a stir to combine the ingredients together again.

If you like making your own homemade condiments, you may want to give these a try.

Homemade Dukkah Recipe

DIY Taco Seasoning

Homemade Vegan Barbeque Sauce.

 

 

Roasted Tomato Chutney

Sweet and savory with a touch of heat and loads of flavor. This chutney is made with oven roasted tomatoes, brown sugar, vinegar, and spices. It's absolutely delicious served with meats, vegetables, on sandwiches, and makes a great addition to charcuterie boards. 
5 from 4 votes
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Condiments
Cuisine: Indian
Keyword: chutneycondimentsdipsauces
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12
Author: Celeste

Equipment

Ingredients

  • 1 ½ lb cherry tomatoes
  • olive oil
  • 1 cup chopped onions
  • 1 ¼ cup chopped carrots 1 medium carrot
  • 3 cloves minced garlic
  • ½ cup apple cider vinegar
  • 1 tablespoon fresh lemon juice about half of a medium lemon
  • zest of half a lemon
  • 1 teaspoon cinnamon
  • 1 teaspoon fresh minced ginger
  • ⅓ cup brown sugar
  • sea salt to taste
  • ½ teaspoon red pepper flakes optional

Instructions

  • Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil
  • Place tomatoes on a shallow baking pan and place in heated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.
  • While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften.
  • Add in garlic and continue to sauté until garlic becomes fragrant, about 1 minute.
  • Add in vinegar and lemon juice, stir to combine. 
  • Add cinnamon, ginger, red pepper flakes, salt, and brown sugar to pot, stir until well combined. Remove roasted tomatoes from oven and add to pot and stir.
  • Reduce heat to a simmer and continue cooking 45 to 50 minutes, until most of the liquid has evaporated, stirring occasionally to avoid sticking.
  • Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit more heat.
  • Transfer chutney to food processor and pulse until desired consistency is reached. If you don't have a food processor you can use a potato masher or back of a fork to smash mixture until your desired consistency is reached.
  • Set aside to cool transfer to airtight container for storage in the fridge for 2 weeks. I like to use Weck containers.
  • Enjoy with just about anything you like.  
Variations 
Adjust the sugar: You can adjust the amount of sugar in your chutney. Add more for a sweeter taste or reduce the sugar to make it less sweet.
Change tomatoes: I used cherry tomatoes, but you can use Roma or canned tomatoes.
Spice level:Feel free to omit the red pepper flakes if you don’t like spicy or up the amount of red pepper flakes if you want more spice.

Notes

Variations 
Adjust the sugar: You can adjust the amount of sugar in your chutney. Add more for a sweeter taste or reduce the sugar to make it less sweet.
Change tomatoes: I used cherry tomatoes, but you can use Roma or canned tomatoes.
Spice level:Feel free to omit the red pepper flakes if you don’t like spicy or up the amount of red pepper flakes if you want more spice.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Pumpkin Spice Crumble Donuts with Cream Cheese Glaze

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These easy-to-make pumpkin spice crumble donuts are topped with pumpkin spice crumbs and drizzled with a cream cheese glaze. They are super moist and delicious and they make a perfect breakfast, snack, or dessert. And there's no mixer needed.

Close-up shot of Glazed pumpkin spice crumble donuts

Fall and winter is my favorite time of the year and when fall is approaching I get a craving for foods with holiday spice, also known as pumpkin spice. However, these donuts are good any time of the year.

If you like pumpkin spice you need to give this Pumpkin Spice Cake a try or this Pumpkin Granola for a tasty and healthy snack.

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Ingredients You Need

Overhead shot of donut recipe ingredients

Batter

  • All-purpose flour
  • Baking powder 
  • Cinnamon 
  • Pumpkin pie spice
  • Brown sugar 
  • Pumpkin purée 
  • Egg
  • Milk
  • Vanilla extract 
  • Oil
  • Salt

Crumble Topping

  • Brown sugar 
  • Granulated sugar 
  • Butter
  • Pumpkin pie spice 
  • All-purpose flour 

Glaze 

  • Cream cheese
  • Powdered sugar 
  • Milk
  • Butter 
  • Vanilla

See recipe card for quantities.

How To Make Pumpkin Spice Donuts

These pumpkin donuts are so easy to make and there's no need to get out the mixer. Everything can be mixed by hand.

Glass bowl filled with crumble topping
Wet ingredients mixed together in left top bowl and dry ingredients in bottom right bowl.

Make crumble topping: After preheating the oven to 350 degrees fahrenheit,(177 celsius) Place cream cheese in a medium bowl and microwave for 20 to 25 seconds. Place room temperature butter in the bowl with the cream cheese, and the butter will start to melt. Stir to combine.  Add the sugars, flour, and pumpkin pie spice to the bowl. Using a fork or pasty blender, blend until the mixture forms crumbs. Set aside

Combine ingredients: In a large bowl whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

In a medium bowl whisk together all of the wet ingredients until well combined

Pumpkin spice batter in glass bowl

Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and gently mix until combined, there should be no more dry flour. The mixture will be thick.

Donut pan filled with donut batter

Fill donut pan: Filling the donut pan can be a bit messy which is why I recommend using a piping bag or zip bag, to fill the pan. Simply fill a pastry bag or zip bag with the batter, trim off the bottom tip, and squeeze the batter into the pan. 

Uncooked donuts topped with pumpkin spice crumble in donut pan

Top donut batter with crumble and bake: Sprinkle crumble over the top of the batter and gently press the crumble down into the batter. Place as much as you can on the batter, trust me, you'll thank me later. Place pan in preheated oven and bake for

Piping glaze over baked donuts

Make glaze and drizzle: While donuts are cooling heat cream cheese in the microwave for 25 seconds in a med bowl.  Add the room temperature butter to the bowl with the cream cheese and whisk together until smooth. Add milk and vanilla extract and continue to whisk until combined. Sprinkle in ½ of powdered sugar and whisk until combined. Add the other half of the sugar and mix until well combined. Transfer glaze to a piping bag and drizzle over the donuts.

How To Serve

Enjoy these pumpkin donuts alone or have them with your favorite coffee or tea.

Cup of coffee next to one donut with a platter of donuts .

Storage

These donuts are so delicious there may be no leftovers. But if you do have leftovers they can be stored in an airtight container in the refrigerator for a week or at room temperature for 2-3 days.

Top tip

Use a piping bag, or zip bag, to fill the donut pan.

FAQ

Can I freeze these donuts for later?

Yes, allow donuts to cool completely before placing them in an airtight container, I like using the Zwilling Fresh & Save Vacuum Sealer Bags. (affiliate link). Thaw completely before serving.

Can I make this recipe without a donut pan?

Yes, you can bake them using a regular muffin pan or mini muffin pan.

Pumpkin Spice Crumble Donuts

These easy pumpkin spice crumble donuts are topped with pumpkin spice crumbs and drizzled with a cream cheese glaze. They are super moist and delicious and they make a perfect breakfast, snack, or dessert.
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Sweet Treats
Cuisine: American
Keyword: baked donut recipecake donutspumpkin donutspumpkin spice donut recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 Donuts
Author: Celeste

Equipment

Ingredients

Batter

  • 1 ⅔ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoon pumpkin pie spice
  • ½ cup brown sugar light or dark
  • ¼ cup canola oil
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ½ cup milk

Crumble Topping

  • ½ cup plain cream cheese
  • 4 tablespoons butter
  • ⅓ cup brown sugar light or dark
  • ⅓ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 2 teaspoon pumpkin pie spice

Glaze Topping

  • ½ cup plain cream cheese
  • 4 tablespoons butter
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup powdered sugar

Instructions

  • 1. Make crumble topping: Place cream cheese in a medium bowl and microwave for 20 to 25 seconds. Place room temperature butter in the bowl with the cream cheese, and the butter will start to melt. Stir to combine.  Add the sugars, flour, and pumpkin pie spice to the bowl. Using a fork or pastry blender, blend until the mixture forms crumbs. Set aside.
  • 2. Combine dry ingredients:  In a large bowl whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  • 3. Combine wet ingredients: In a medium bowl whisk together all of the wet ingredients until well combined.
  • 4. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and gently mix until combined, there should be no more dry flour. The mixture will be thick.
  • 5. Fill donut pan: Filling the donut pan can be a bit messy which is why I recommend using a piping bag or zip bag to fill the pan. Simply fill a pastry bag or zip bag with the batter, trim off the bottom tip, and squeeze the batter into the pan. 
  • 6. Top donut batter with crumble and bake: Sprinkle crumble over the top of the donut batter and gently press the crumble down into the batter. Place as much as you can on the batter, trust me, you'll thank me later. So tasty!  Place pan in preheated oven and bake for 15 to 17 minutes.
  • 7. Make glaze and drizzle: While donuts are cooling heat cream cheese in the microwave for 25 seconds in a med bowl.  Add the room temperature butter to the bowl with the cream cheese and whisk together until smooth. Add milk and vanilla extract and continue to whisk until combined. Sprinkle in ½ of powdered sugar and whisk until combined. Add the other half of the sugar and mix until well combined. Transfer glaze to a piping bag and drizzle over the donuts.
  • 8. Serve and enjoy or save for later.
1. Any dairy or non-dairy milk can be used in this recipe.

Notes

1. Any dairy or non-dairy milk can be used in this recipe.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

One-Pot Turkey Enchilada Rice and Beans

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This One-Pot Turkey Enchilada Rice is an easy weeknight meal made with ground turkey, enchilada sauce, beans, rice, jalapeños, and green chilies. Serve it with your favorite tortilla chips and toppings of your choice and some Easy Restaurant-Style Salsa.

Turkey Enchilada Rice and Beans on blue plate garnished with cilantro, sour cream, salsa, and wedge of lime served with a side of tortilla chips.

This recipe is an easy-to-make crowd pleaser that comes together in under an hour. It's a perfect busy weeknight or lazy weekend meal.

This has become a favorite in my home. What I love the most is that it's prepared in one pot and it's even better as leftovers.

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Ingredients You Will Need

Ingredients for One-Pot Turkey Enchilada Rice and beans
  • ground turkey - I used 93/7 turkey meat
  • olive oil - I used olive because it has a smoke point of 405 and it what I had, however, you can also use avocado oil which has a higher smoke point of 520.
  • onions
  • garlic
  • red enchilada sauce - You can use canned or make your own red enchilada sauce
  • chicken stock
  • rice - I used Basmati rice
  • pinto beans
  • pickled jalapenos
  • chopped green chilies
  • spices
  • cilantro

Toppings To Serve with this Recipe

  • chopped cilantro
  • sliced avocado
  • sour cream or plain greek yogurt
  • shredded cheese
  • tortilla chips
  • lime wedges
  • easy restaurant-style salsa

See recipe card for quantities.

How To Make this One-Pot Turkey Enchilada Rice and Beans Meal

Browned ground turkey with spices and herbs on top in stock pot.
  1. Brown turkey and add spices: Heat olive oil in a large pot over medium heat. When oil shimmers, add the ground turkey and sauté using the back of spoon to crumble the turkey as it cooks. When turkey is browned add the garlic, dried oregano, paprika, cumin, chili powder, and salt, and cook until fragrant, about 1 minute.
Enchilada and chicken stock in pot.
  1. Stir in enchilada sauce and stock: Add enchilada sauce and chicken stock to the pot, stir to combine, and bring to a boil. When it comes to a boil stir in rice. Cover with lid and turn heat to low, stirring occasionally. Continue to cook for 15 minutes.
Overhead shot of Turkey Enchilada Rice and Beans in pot.
  1. Add beans and green chilies: Add beans and chopped green chilies to the pot, stir and continue to cook for 5 minutes more.
Turkey Enchilada rice and Beans with chopped cilantro sprinkled on top.
  1. Stir in cilantro: Remove pot from the burner and stir in chopped fresh cilantro. 

How To Serve

Spoon rice mixture onto a plate or bowl. Garnish with sour cream, sliced avocado, shredded cheese, and salsa. Serve with tortilla chips and a wedge of lime.

Turkey Enchilada Rice and Beans on a blue plate garnished with chopped cilantro, sour cream, and salsa with a side of tortilla chips

More Serving Options

Make it a wrap-Wrap rice mixture inside a large tortilla, garnish and serve as a burrito. 

Make nachos-Layer tortilla chips on a sheet pan, top with rice mixture, sprinkle with cheese, and place in the oven at 375 degrees. When cheese is all melted remove it from the oven. Serve with toppings of your choice.

How To Store Leftovers

Store leftovers in the refrigerator in an airtight container. My absolute favorite storage containers are Zwilling Fresh Save Food Storage System.

Turkey Enchilada Rice and Beans on blue plate garnished with cilantro, sour cream, salsa, and wedge of lime served with a side of tortilla chips.

FAQ

How can I make this recipe vegetarian or vegan?

You can omit the ground turkey and use vegetable stock instead of chicken stock.

Can I use another bean instead of pink beans?

Most certainly, you can use black beans or another pinto bean of your choice.

Turkey Enchilada Rice and Beans on blue plate garnished with cilantro, sour cream, salsa, and wedge of lime served with a side of tortilla chips.

One-Pot Turkey Enchilada Rice and Beans

This One-Pot Turkey Enchilada Rice is an easy weeknight meal made with ground turkey, enchilada sauce, beans, rice, jalapeños, and green chilies. Serve it with your favorite tortilla chips and toppings of your choice.
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One-Pot
Cuisine: Mexican
Keyword: easy dinnerenchilada ricemexicanOne-pot mealturkey dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 Servings
Author: Celeste

Equipment

Ingredients

  • 2 tablespoons olive
  • 1 lb. ground turkey
  • 3 cloves garlic minced
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 2 cups enchilada sauce
  • 2 cups chicken stock
  • ⅔ cup Basmati rice
  • 1 can 15 oz. pinto beans
  • 1 can 4.5 oz chopped green chiles
  • ½ cup chopped fresh cilantro

Toppings

  • chopped cilantro
  • sour cream
  • sliced avocado
  • black olives
  • shredded cheese
  • tortilla chips
  • lime wedge
  • salsa
  •  

Instructions

  • 1. Brown turkey and add spices: Heat olive oil in a large pot over medium heat. When oil shimmers, add the ground turkey and sauté using the back of spoon to crumble the turkey as it cooks. When turkey is browned add the garlic, dried oregano, paprika, cumin, chili powder, and salt, and cook until fragrant, about 1 minute.
  • 2. Stir in enchilada sauce and stock: Add enchilada sauce and chicken stock to the pot, stir to combine, and bring to a boil. When it comes to a boil stir in rice. Cover with lid and turn heat to low, stirring occasionally. Continue to cook for 15 minutes.
  • 3. Add beans and green chilies: Add beans and chopped green chilies to the pot, stir and continue to cook for 5 minutes more.
  • 4. Stir in cilantro: Remove the pot from the burner and stir in chopped fresh cilantro. 
  • 5. Serve: Spoon onto a plate or bowl, garnish with toppings of your choice and serve.
  •  
  1.  You can substitute ground chicken, beef or simply leave the meat out for the ground turkey.
  2.  Vegetable stock can be used instead of chicken stock.
  3.  Black beans can be substituted for the pink beans.
  4.  Long grain rice can be used instead of basmati rice.
 

Notes

  1.  You can substitute ground chicken, beef or simply leave the meat out for the ground turkey.
  2.  Vegetable stock can be used instead of chicken stock.
  3.  Black beans can be substituted for the pink beans.
  4.  Long grain rice can be used instead of basmati rice.
 
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Easy Restaurant-Style Salsa

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Salsa in minutes! This super easy restaurant-style salsa is zesty, fresh, and so easy to make. Serve it as a dip with tortilla chips or on tacos and nachos.

Bowl of homemade salsa surrounded with tortilla chips.

Years ago when I first moved to Texas a good friend of mine showed me how to make a quick and easy salsa. The ingredients were tomatoes, onions, garlic, and jalapeños. I've taken that basic recipe, added a few more ingredients and it has become the staple salsa recipe in my home.

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Here's What You Will Need

Overhead shot of salsa ingredients.

Fresh Tomatoes 

Red Onions

Garlic 

Green Chilies 

Pickled Jalapeños 

Lime Juice 

Cilantro 

Cumin

Sea Salt

See recipe card for quantities.

How To Make Salsa

Sliced grape tomatoes, chopped red onions and minced garlic in a bowl with chopped cilantro beside the bowl.

Prep Veggies: Wash and slice tomatoes, place in a bowl and set aside. Peel garlic cloves and discard the outer skin. Using a garlic press, mince the garlic into the bowl with tomatoes. If you don't have a garlic press, slice the garlic and add to the bowl with the tomatoes. Wash 6 to 8 stems of cilantro and dry in a salad spinner or use a paper towel to pay dry. Gently pull cilantro leaves from the stem, chop, and set aside.  

Salsa ingredients packed inside food processor bowl.

Add ingredients to the food processor: Add all ingredients to the food processor. If you do not have a food processor you can use a blender instead. Just be sure to pulse so you don't end up with juice instead of salsa.

Chopped salsa in food processor bowl.

Blend ingredients: Using the pulse setting on your food processor, blend until salsa is your desired consistency. If you don't have a food processor you can use a blender.

Bowl of salsa on a plate of tortilla chips.

Taste, season and Serve: Using a spoon taste and add more salt as needed. Transfer to a bowl and serve immediately, or refrigerate in a sealed container. Use within 7 days.

Serving Suggestions

If your family is anything like mine, this salsa will become a staple in your home. Not only as a dip with tortillas but it can be enjoyed in so many other ways.

  • On tacos
  • On taco salad
  • On nachos
  • On burritos
  • On breakfast tacos 
Overhead shot bowl of restaurant style salsa surrounded with tortilla chips.

Storage

It's best to store it in an airtight container in the refrigerator. It should last a week.

Top Tip

If your salsa is too watery you can strain half of it to remove some of the liquid. Add the strained salsa with the remaining salsa. If still too watery, strain out more liquid to reach your desired consistency.

FAQ

What's the best type of tomato to use when making salsa?

Grape or Roma tomatoes are a good choice because they have a lower water content which makes them meatier.

Can I freeze salsa?

Yes, It should last 3 to 4 months if placed in a freezer bag and stored flat. Or you can use a food storage system. I like using the Zwilling Fresh Save Food Storage System (affiliate link). However, freezing may change the texture of the salsa, but it will still be delicious.

Bowl of salsa on a plate filled with tortilla chips and one tortilla chip dipped in salsa.

Easy Restaurant-Style Salsa

Salsa in minutes! This super easy restaurant-style salsa is zesty, fresh, and so easy to make. Serve it as a dip with tortilla chips or on tacos and nachos.
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Healthy Snacks
Cuisine: Mexican
Keyword: easy salsa recipefresh salsa recipehomemade salsa recipehow to make salsamexican salsa
Prep Time: 10 minutes
Servings: 2 and ½ cups
Author: Celeste

Equipment

Ingredients

  • 1 lb. grape tomatoes
  • 2 cloves of garlic
  • ⅓ cup fresh cilantro leaves about 6 to 8 stems
  • ½ of red onion coarsely chopped
  • ½ cup chopped green chiles
  • ½ cup sliced pickled jalapenos
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • juice of one lime
  •  

Instructions

  • 1. Prep Fresh Veggies: Wash and sliced tomatoes, place in a bowl and set aside. Peel garlic cloves and discard the outer skin. Using a garlic press, mince the garlic into the bowl with tomatoes. If you don't have a garlic press, slice the garlic and add to the bowl with the tomatoes. Wash 6 to 8 stems of cilantro and dry in a salad spinner or use a paper towel to pay dry. Gently pull cilantro from stem, set aside. 
  • 2. Add ingredients to the food processor: Add all ingredients to the food processor.
  • 3. Blend ingredients:  Using the pulse setting on your food processor, blend until salsa is your desired consistency. If you don't have a food processor you can use a blender.
  • 4. Taste, Season and serve:  Using a spoon taste and add more salt as needed.
When slicing the tomatoes, it's best to use a serrated knife.

Notes

When slicing the tomatoes, it's best to use a serrated knife.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Other Salsa and Dip Recipes to Try

Fire-Roasted Corn Pico Style Salsa

Roasted Tomatillo & Tomato Salsa

Strawberry Citrus Salsa

Vegan Queso Dip

4 Quick and Simple Avocado Toast Recipes

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Smooth, creamy and simply delicious, that's the best way to describe avocados.  Avocados are so versatile, creating a simple snack or meal using them is so easy. Their buttery texture and mild flavor are delicious in a variety of recipes, savory or sweet. But first some info on avocados.

Avocado - Fruit or Vegetable?

Avocados are actually a fruit, a berry to be exact.

A fruit is botanically a seed-bearing structure that develops from the ovary of a flowering plant, Because an avocado meets all the botanical criteria for a berry, it's considered to be a berry fruit.

Avocado Health Benefits

  • Avocados are very nutrient-dense, a great source of vitamins and minerals like vitamins C, K, E, B-6, riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.
  • Avocados contain more potassium than bananas
  • Avocados are also a good source of beta-carotene and omega-3 fatty acids.
  • Avocados are full of healthy fats that help keep you full and satiated
  • Avocado fats help with the absorption of fat-soluble nutrients like vitamins A, D, E and K as well as antioxidants like carotenoids.
  • Avocados are a good source of fiber and 25%of that fiber is soluble fiber, which is known for feeding the friendly bacteria in the gut.
  • Avocados help reduce cholesterol levels, lowers LDL by 22% and increases HDL the good cholesterol by 11%

To learn more about the health benefits of avocados check out this article on healthline.com.

Avocado toast topped with fried egg sprinkled with torn fresh cilantro and drizzled with sriracha.
Avocado toast topped with soft scrambled eggs, crumbled queso fresco, fresh torn cilantro and drizzled with sriracha.

Avocado's buttery texture and mild flavor are delicious in a variety of recipes, savory or sweet. You can easily be incorporated avocados into your diet.

One of the easiest ways to enjoy avocados is on toast. These are just a few of my favorites.

Avocado toast topped with roasted sweet potato rounds sprinkled blue cheese, pecans and drizzled with honey,
Avocado toast topped with sliced peaches, sprinkled with goat cheese, fresh torn mint leaves and drizzled with honey

What are some of your favorite avocado toast recipes?

Get creative and share your favorites on Instagram tag me with @thewholeserving and I'll share some of them here in a blog post.

4 Quick and Simple Avocado Toast Recipes

Quick, simple, healthy, and oh-so-delicious! Enjoy avocado toast for breakfast, lunch, snack, or light dinner. Great any time of the day.
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Author: Celeste @The Whole Serving

Ingredients

  • Avocado Mix - Egg Toast
  • 2 to 3 avocados
  • juice of one lime or lemon
  • ½ cup sliced grape tomatoes optional
  • 1 ½ tablespoon of fresh chopped cilantro
  • salt to taste
  • Avocado Mix - Fruit and Sweet Potato Toast
  • 2 to 3 avocados
  • juice of one lime or lemon
  • 1 ½ tablespoon of fresh chopped mint
  • salt to taste
  • hearty bread for toasting
  • Fried Egg Toast
  • 1 egg per person
  • avocado or olive oil cooking spray
  • fresh torn cilantro leaves
  • sriracha or salsa
  • Scrambled Egg Toast
  • 2 eggs per person
  • avocado or olive oil spray
  • 1 tablespoon unsweetened plain dairy free milk or water can also use dairy milk
  • ⅓ cup crumbled queso fresco
  • freshly torn cilantro leaves
  • sriracha or salsa
  • Sweet Potato Avocado Toast
  • 1 medium to large sweet potato
  • ¼ teaspoon each salt and pepper
  • ¼ teaspoon ground nutmeg
  • ⅓ cup crumbled blue cheese
  • ⅓ cup roasted pecans
  • honey
  • Sliced Fruit Avocado Toast
  • 1 or 2 sliced peaches and nectarines or fruit of your choice
  • ⅓ cup crumbled goat cheese
  • fresh mint leaves
  • honey

Instructions

  • Slice avocados in half, remove pit and scoop the flesh into a medium bowl. Drizzle avocado with lemon or lime juice. Add sliced tomatoes, salt and cilantro to bowl, mash together well combined or mixture is your desired consistency for savory toast. For sweet and fruity toast skip the tomatoes and cilantro and add freshly torn mint leaves instead.  Cover and set aside.
  • Toast bread, when ready spread with smashed avocado. While bread is toasting prepare toppings.

Fried Eggs

  • Heat 8-inch non-stick skillet over medium heat, when the skillet is hot to the touch spray with avocado or olive oil. Crack an egg into the skillet, cover with a lid and allow the egg to cook 1 and ½ minutes or until the yoke is cooked to your liking. Remove from skillet and place on top of avocado, sprinkle with chopped cilantro and drizzle with sriracha or salsa.

Scrambled Eggs

  • Heat 10-inch non-stick skillet over med-low heat, while the skillet is heating crack eggs into a medium bowl, add milk or water to eggs and whisk vigorously. Add oil to skillet and swirl to ensure skillet is well coated.  Pour eggs into the skillet and do not stir. When edges are barely set gently pull eggs toward the center using a silicone spatula or wooden spoon. Allow the uncooked egg to fill area just pulled back. Continue this process gently pushing and folding eggs to form soft curds.  When uncooked eggs no longer fill the space pulled back, begin breaking up the scramble quickly turning uncooked areas to keep the scramble moving in the skillet. When eggs are no longer wet but still moist turn off the burner and remove skillet from burner and transfer eggs to the top of the avocado, sprinkle with crumbled queso fresco, chopped cilantro, and drizzle with sriracha or salsa.

Roasted Sweet Potatoes Rounds

  • Preheat oven to 375 degrees. While the oven is heating peel and slice potatoes into ¼-inch rounds and transfer to a bowl. Drizzle with oil and season with salt, pepper, and nutmeg, toss to coat. Transfer potatoes to a shallow baking pan and spread evenly. Place in oven and roast until fork tender 10 to 15 minutes.  Top avocado with sweet potatoes and sprinkle with crumbled blue cheese and roasted pecans. Drizzle with honey before serving.

Fruit Toppings

  • Slice peaches and nectarines or fruit of your choice. Top avocado with fruit, crumbled goat cheese, and chopped mint. Drizzle with honey before serving.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Split shot of avocado toast topped with roasted tomatoes on left side,vegan grain stuffed avocado.

Roasted Tomato Avocado Toast                                Vegan Stuffed Avocado

5 Refreshing Drinks Perfect For Summer

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5 Refreshing Drinks Perfect For Summer, tasty and easy to prepare. These drinks are cool and refreshing, and sure to cool you down during those warm summer gatherings.

When summer heats up here are some drinks to help cool you down. They're refreshing and just right for those warm summer days.

Strawberry Infused Lemonade

Cool, simple, refreshing and refined sugar-free. This Strawberry Infused Lemonade is a healthier and perfect way to cool down during hot summer days.

Overhead shot of two glasses filled with Strawberry Infused lemonade garnished with sliced strawberries and blueberries on a white platter.

Pink Moscato Limoncello Spritzer

Clean, crisp and refreshing, this Pink Moscato Limoncello Spritzer is perfect for hot summer evenings relaxing with friends.

Glass of Pinf Moscato Limoncello Spritzer garnished with sliced lemon and a sprig of mint with a bowl of whole lemons in the background.

Sweet Vermouth Hibiscus Tea Cocktail

Sweet, bright, and refreshing, this Sweet Vermouth Hibiscus Tea Cocktail is great for summer entertaining.

Two glasses of Sweet Vermouth Hibiscus Tea Cocktail garnished with fresh mint, with mint sprigs and sliced lemons beside the glass.

Apple Beer Cocktail

Crisp and refreshing Apple Beer Cocktail. Made with Apple beer this cocktail is delicious and perfect for enjoying during warm summer days.

Apple Beer Cocktails in two martini glasses garnished with apple slices.

Sparkling Strawberry Shrub

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

Overhead shot of two glasses filled with Sparking Strawberry Shrub garnished with whole strawberries on toothpicks.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Chocolate-On-Chocolate Vegan Cupcakes

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Moist, delicious, decadent, and easy to make these Chocolate-On-Chocolate Vegan Cupcakes are drizzled with smooth creamy chocolate topped off with a sprinkling of chopped chocolate pieces. Perfect for satisfying any chocolate craving.

Overhead shot of Chocolate-on-Chocolate Vegan Cupcakes drizzled with melted chocolate and chopped chocolate pieces.

I’m not a big chocolate eater but every now and again I have a craving. These Chocolate-On-Chocolate Vegan Cupcakes definitely satisfies my occasional chocolate craving, 

I made two batches of these delicious cupcakes, one with and one without applesauce. Both were tasty but the applesauce definitely adds decadence and delicious moisture to these cupcakes.

The recipe for these cupcakes was adapted from my Chocolate Coconut Streusel Muffins. But in this recipe, I used spelt flour in place of all-purpose.

 

Overhead shot of chocolate-on-chocolate vegan cupcake batter in non-stick muffin pan.

Spelt is a grain that in appearance looks similar to wheat but it has a tougher husk, and that tougher husk protests the nutrients inside.

Spelt is filled with micronutrients, such as calcium, magnesium, selenium, zinc, iron, and manganese. It also has vitamin E and B-complex vitamin like niacin.

Spelt has a nutty, slightly sweet flavor and it can be used in place of all-purpose or whole wheat flour in most recipes that call for flour. One thing to note is that the gluten in spelt is not as strong as wheat gluten which can affect the rise in some baked bread recipes. However, it works fine in this recipe.

 

Chocolate-on-chocolate vegan cupcake on white counter with melted chocolate drizzled on top.

Because I’m not a big fan of frosted cupcakes I used melted chocolate sprinkled with chopped chocolate in place of frosting. That’s what makes these cupcakes extra decadent.

Close-up of Chocolate-On-Chocolate vegan cupcakes drizzled with melted chocolate and sprinkled with chocolate pieces.

Close-up of chocolate-on-chocolate vegan cupcake cut in half.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Chocolate-On-Chocolate Vegan Cupcakes

Moist, delicious, decadent, and easy to make these Chocolate-On-Chocolate Vegan Cupcakes are drizzled with smooth creamy chocolate topped off with a sprinkling of chopped chocolate pieces. Perfect for satisfying any chocolate craving.
5 from 13 votes
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Author: Celeste @The Whole Serving

Ingredients

Dry ingredients

  • 2 cups white spelt or all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup cocoa powder
  • 16 ozs chopped dark chocolate

Wet ingredients

  • 1 ½ cup non-dairy milk
  • ¼ cup unsweetened applesauce
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat oven to 350 degrees and prepare muffin pan with paper liners or brush pan with oil.
  • Combine flour, baking soda, baking powder, salt, and cocoa powder in a bowl, whisk to remove any lumps. Reserve ½ cup of chopped chocolate for adding to batter later, and ¼ cup for topping cupcakes. The remainder of the chocolate will be used for melting.
  • In a large mixing bowl or bowl of a stand mixer combine wet ingredients, reserving 1 tablespoon of the coconut oil for later. Mix until well combined. Slowly fold in the dry ingredients to the wet, mixing until there are no dry ingredients. Add the ½ cup of reserved chocolate to batter and mix until well combined.
  • Fill the muffin pan and bake in oven 20 minutes or until tops of cupcakes spring back when touched. Remove from oven and allow to cool slightly before removing the cupcakes from pan.
  • While cupcakes are cooling, melt the remaining chocolate (except for the ¼ cup reserved earlier for topping cupcakes) and coconut oil in a double boiler or in a glass or stainless bowl over and a saucepan of simmering water until smooth and all chocolate is melted.
  • Place cooled cupcakes on the counter or pan lined with parchment paper. Drizzle cupcakes with melted chocolate and sprinkle reserved chopped chocolate over cupcakes.
  • Enjoy cupcakes while chocolate is still warm or allow chocolate to completely cool before enjoying.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Close-up of Chocolate-On-Chocolate cupcakes drizzled with melted chocolate and sprinkled with chocolate pieces.

If you like this recipe you may want to try these.

      Chocolate Coconut Streusel Muffins           Vegan Red Velvet Chocolate Chip Cupcakes

Easy Meatless Meatballs

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Crisp, tender and full of flavor. These Easy Meatless Meatballs are perfect served with your favorite pasta and sauce or in a sub sandwich.

Ovehead angled shot of easy meatless meatball on a bed of pasta and pasta sauce.

Growing up spaghetti and meatballs was one of my favorite comfort meals.

Since becoming a vegetarian I’ve often used those meatless meatballs you find in the freezer section of the grocery store.  They are tasty but in my effort to reduce processed foods from my diet I wanted to have a homemade meatless meatball recipe in my repertoire.

I’ve also tried countless vegan meatball recipes with no success of finding one I really like. They were either too dry and crumbly or too moist and mushy

 

Well, I finally have one I really like and it's loaded with flavor.

Close-up of easy meatless meatballs over pasta and pasta sauce.

After processing mushrooms and beans in a food processor simply mix all the ingredients until well combined in a mixing bowl. Next, brown them in a pan and finish them off in the oven so they can crispy on the outside and tender on the inside. If you prefer you can skip the pan frying and just bake them in the oven 35 to 40 minutes or until they are golden brown and crispy.  Be sure not to leave them in the oven too long or they will become too dry.

Overhead shot of easy meatless meatball ingredients in stainless bowl.

Uncooked meatless meatballs on shallow baking pan. Easy meatless meatballs cooking in nonstick skillet.

These Easy Meatless Meatballs are so delicious and are also good served up as a meatball sandwich.

Close-up of bowl of easy meatless meatballs with plate of pasta and salad in background.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Easy Meatless Meatballs

Crisp, tender and full of flavor. These Easy Meatless Meatballs are perfect served with your favorite pasta and sauce or in a sub sandwich.
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Author: Celeste #The Whole Serving

Ingredients

  • ¼ cup uncooked amaranth or quinoa
  • 2 tablespoon olive oil 1 for onions and 1 for meatballs
  • 1 small onion chopped about ⅔ cups
  • 3 cloves garlic minced
  • 8 oz. cremini mushrooms
  • 1 13 oz. box or can of cannelloni beans rinsed and drain
  • 2 teaspoons Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ cup Panko bread crumbs
  • 3 tablespoons finely chopped basil or parsley
  • ¼ teaspoon salt and pepper add more to your taste
  • spaghetti noodles
  • pasta sauce
  • Vegan Parmesan

Instructions

  • Prepare amaranth or quinoa according to box directions. When done transfer to small bowl, cover and set aside.
  • While grain is cooking heat skillet over medium-high heat add 1 tablespoon olive oil and onions, sauté until onions start to soften. Add minced garlic to onions and continue to sauté another minute. Remove from heat and set aside.
  • Clean and add mushrooms to the food processor and pulse until broken down into small pieces.
  • Transfer mushrooms to a large mixing bowl. Add cannellini beans to the food processor and pulse into small crumbles. Add beans to mushrooms in mixing bowl.
  • Add the cooked grains, onions, Italian seasoning, smoked paprika, bread crumbs, and basil or parsley, salt and pepper to a bowl. Mix until well combined.
  • Scoop 1 heaping tablespoon of mixture in clean hands and gently shape into balls, place on clean plate or shallow baking pan.
  • Place a large nonstick skillet over medium-high heat add remaining 1 tablespoon of olive oil.
  • Once hot, add the meatballs and sauté, turning gently until they start to brown.
  • While browning meatballs preheat oven to 350 degrees.
  • Transfer browned meatballs to a shallow baking pan and bake in oven 25 to 30 minutes. Meatballs will be crispy on the outside. If you prefer you can bake them in the oven for 35 to 40 minutes until crispy and brown.
  • While meatballs are cooking prepare the pasta and heat the pasta sauce.
  • When everything is done plate pasta and sauce, add meatballs and spoon additional sauce over meatballs, finish with a sprinkling of vegan Parmesan.
  • Serve with salad and enjoy.
If you prefer you can bake them in the oven for 35 to 40 minutes until crispy and brown.
Be sure not to leave them in the oven too long or they will become too dry.
 
Meatballs can be stored in the fridge for 5 to 7 days, or you can freeze them 1 to 2 months.

Notes

If you prefer you can bake them in the oven for 35 to 40 minutes until crispy and brown.
Be sure not to leave them in the oven too long or they will become too dry.
 
Meatballs can be stored in the fridge for 5 to 7 days, or you can freeze them 1 to 2 months.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Easy Meatless Meatballs and pasta on a plate with salad.

 

Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze

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This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.

Slices of roasted veggie pizza topped with arugula greens and drizzled with balsamic glaze and an uncut pizza in the background.

Making homemade pizza doesn’t have to be laborious. Actually it can be one of the quickest meals to make. Simply grab some flatbread and your favorite toppings and you’ll have pizza in minutes.

However, this pizza takes a bit longer than usual because the veggies were roasted just before adding them but it was still ready in under 30 minutes.

Make it Quick Tip

Roast the veggies a day or two ahead and store in the fridge until you’re ready to prepare your pizza.

I think roasting the veggies adds a level of flavor complexity that’s absolutely delicious.

In this recipe I used the Easy 5-Minute Pizza Sauce I shared here last week as my base layer before spreading on the ricotta. Together they create such a creamy goodness for this pizza.

Flatbread spread with pizza sauce and ricotta cheese, pan of roasted veggies and pizza sauce in background.

For toppings I roasted veggies I had on hand, mushrooms, red onions, and cherry tomatoes tossed with garlic, oil and seasonings. The robust flavor of the roasted veggies coupled with the creaminess of the ricotta is amazing these flavors meld together wonderfully.

You can totally use whatever you have on hand, that’s the great thing about making pizza.

Two uncooked roasted veggie pizzas with a pan of roasted veggies, a container of ricotta cheese and pizza sauce in background.

This recipe is perfect for those days when you want to get something tasty on the table quick without paying for takeout.

Two unsliced roasted veggie pizzas topped with arugula and drizzled with balsamic glaze.
Slices of roasted veggie pizza topped with arugula and drizzled with balsamic glaze.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Slices of roasted veggie pizzas topped with arugula greens and drizzled with balsamic glaze.

Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze

This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.
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Author: Celeste @The Whole Serving

Ingredients

  • 8 ozs. cherry tomatoes sliced in half
  • 8 ozs. baby bella mushrooms sliced
  • 1 medium to large red onion
  • 1 tablespoon extra virgin olive oil
  • 3 cloves of garlic minced
  • 1 teaspoon Herb de Provence
  • salt and pepper to taste
  • 4 rounds of Nann bread or any other flatbread of your choice
  • ¼ cup Easy 5-Minute Pizza Sauce
  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 3 cups of Arugula greens
  • balsamic glaze

Instructions

  • Preheat oven to 375 degrees.
  • Clean and slice the tomatoes and mushrooms and place them into a medium bowl. Peel and cut the red onion into wedges and add to the bowl with the tomatoes and mushrooms.
  • Drizzle the veggies with the olive oil and toss to coat. Add in the garlic, herb de Provence and salt and pepper, toss and transfer veggies to a shallow baking pan and spread evenly. Place in oven and roast 15 minutes.
  • While the veggies are roasting prepare the cheese and flatbread. In a small bowl toss together the mozzarella and Parmesan cheese and set aside.
  • Spread flatbread with a layer of the pizza sauce then a layer of ricotta cheese, spread evenly. If you prefer you can mix the pizza sauce and cheese together before spreading.
  • Top the ricotta with the roasted veggies and a sprinkling of mozzarella/Parmesan mix. Place on a baking sheet and bake in oven for 10 minutes or until cheese has melted. Remove from oven and allow to cool slightly.
  • Top pizza with arugula and drizzle with the balsamic glaze. Slice and serve.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you like this recipe you may want to try these recipes.

Easy 5 Minute Pizza Sauce

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This Easy 5 Minute Pizza Sauce is filled with flavor using pantry staples you may already have on hand. After making this you'll say goodbye to pre-made store purchased sauce.

Bowl of homemade pizza sauce with a flatbread pizza in background.

Pizza for dinner or lunch happens at least once a week and sometimes more in my house. But it's not take-out or store purchased pizza, it's homemade.

Everyone gets to customize their pizza with their favorite toppings because sometimes we don't agree. But one thing we do agree on is the kind of pizza sauce we use when making our pizzas.

The sauce has to be thick and smooth so that it can be spread in a thin layer over the crust, not saucy with too much liquid.

Very close-up overhead shot of Easy 5-Minute Pizza Sauce in a bowl.

This sauce is so easy to make all you need is a food processor, blender, or you can make it the old fashion way, mix it by hand. It's ready in five minutes. If you like your pizza sauce saucy you can add some tomato sauce to your recipe and combine until the sauce is the desired consistency.

Not only is it easy, it's delicious and can be customized with spices or flavors you prefer. For example if you like spice add in some red pepper flakes or sriracha.

Now let's talk about crust. I like making my own dough but sometimes I take a shortcut and buy dough from Trader Joe's or Whole Foods. For a quick shortcut I use packaged flatbread, like Nann.

Homemade pizza dough with a white towel draped over half and nann flatbread,
Overhead shot of Easy 5-Minute Pizza Sauce spread on flatbread with small individual bowls of pizza sauce, black olives, shredded cheese, and red onions to the left of the flatbread.

Once you have the sauce and the dough all you'll need is your favorite toppings.

Bowl of Easy 5-Minute Pizza Sauce with a flatbread pizza and a bowl of black olives in background.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Bowl of homemade pizza sauce with a flatbread pizza in background.

Easy 5 Minute Pizza Sauce

This Easy 5 Minute Pizza Sauce is filled with flavor using pantry staples you may already have on hand. After making this you'll say goodbye to pre-made store purchased sauce.
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Author: Celeste

Ingredients

  • 1 12 oz. can of tomato paste
  • ⅓ cup tomato sauce
  • 3 cloves garlic finely minced
  • 1 teaspoon oregano
  • 1 teaspoon herb de Provence
  • ¼ teaspoon of sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut sugar optional
  •  

Instructions

  • Place all ingredients into food processor, blender or medium mixing bowl, mix until well combined.
  • Taste and adjust seasoning as needed. If a thinner sauce is desired add more tomato sauce.
  •  
  • Store sauce in an airtight container in the fridge.
  • .
This sauce can be frozen in freezer bags for three months. Thaw in the fridge overnight when ready to use.

Notes

This sauce can be frozen in freezer bags for three months. Thaw in the fridge overnight when ready to use.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you like this recipe you may want to try these recipes. I

Fire Roasted 20-Minute Pasta Sauce
Bowl of Vegan Pesto
Vegan Pesto

Coconut Cashew Chocolate Cups & Bars

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Sweet and delicious date-nut mixture covered in dark chocolate sprinkled with dried coconut flakes. Satisfy your sweet craving with this healthier sweet treat free of gluten and refined sugar.

Angled shot of Coconut Cashew Chocolate Cups and a stack of Bars.
Angled shot of Coconut Cashew Chocolate Cups and a stack of Bars.

I have a serious sweet tooth but I try to avoid overly processed sugar, that's why dates are one of my go-to sweeteners.

Dates are amazingly sweet and filled with nutrients.

Dates provide 2.5g of protein, 77.5g of carbohydrates, 7.5g of fiber, 50mg calcium, and 600mg of potassium, which is three times the amount of potassium in bananas.

Isn't it nice when something so good can be good for you.

Sometimes for an afternoon or after workout snack I blend together a few dates, cashews or almonds, nut butter and dried coconut flakes, shape small amounts into balls or squares and store in my fridge.

A few weeks ago I decided to add some dark chocolate to the mix. What a wonderful combination of delicious flavors.

I made a batch using mini muffin cupcake liners, but if you like you can use regular cupcake liners or make in a pan and cut them into squares.

When you're craving something sweet why not make this healthier sweet treat. These would make a great gift for someone on Valentines Day.

If you like this try some of these other delicious sweet treats. Chili Chocolate Bark, Chocolate Hazelnut Hearts, and Chocolate Covered Nut Butter Stuffed Dates.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Coconut Cashew Chocolate Cups & Bars

Sweet and delicious date-nut mixture covered in dark chocolate sprinkled with dried coconut flakes. Satisfy your sweet craving with this healthier sweet treat free of gluten and refined sugar.
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Author: Celeste

Ingredients

  • 1 cup cashews or almonds
  • 1 ½ cups pitted dates
  • ⅓ cup cashew or almond nut butter
  • ½ teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ cup dried coconut flakes plus 3 tablespoons for sprinkling
  • 2 cups chopped dark chocolate
  • 1 tablespoon coconut oil
  •  

Instructions

  • Place cashews in food processor and process 5 to 7 seconds. Add dates, nut butter, vanilla, and salt to processor and process until the mix starts to come together.
  • Add coconut flakes and pulse to combine.(about 5 to 8 seconds more). Mixture should be moist and stick together. If it's to dry add in more nut butter or water and pulse. If it's too moist add in more coconut flakes. Cover mixture and set aside.
  • Bring a small pot of water to a simmering boil, place a metal or glass bowl over the top of a pot and place the chopped chocolate and coconut oil in the bowl, stir gently until completely melted and smooth, remove from heat and allow chocolate to cool slightly about 5 minutes.
  • Line a muffin pan or baking pan with mini cupcake liners. Add 1 tablespoon of chocolate to each liner, set in fridge or freezer to chill for 8 to 10 minutes.
  • Once the chocolate has firmed add slightly more than a heaping teaspoon of the date mixture on top of chocolate. Spoon another tablespoon of chocolate over the date mixture and sprinkle some flaked coconut on top. Place back in the fridge or freezer and allow to chill until firm.
  • If you prefer you can make bars instead. Line a 9x9 baking dish with parchment paper leaving a two inch overhang on opposite sides.
  • Pour half of the chocolate in the pan, spread to cover the bottom. Place in fridge or freezer to firm the chocolate. When firm place date mixture on top of chocolate, use the back of spoon or fingers to press date mixture evenly over the chocolate. Pour remaining chocolate over date mixture and spread evenly. Sprinkle with coconut and place in fridge or freezer to firm.
  • When ready, use parchment overhang to lift from pan. Slice into squares.
  •  
  • Store and enjoy straight from the fridge or room temperature.
Can be stored in the freezer up to a month.
Another option is to sprinkle with coarse sea salt.

Notes

Can be stored in the freezer up to a month.
Another option is to sprinkle with coarse sea salt.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Angled shot of Coconut Cashew Chocolate Cups and a stack of Bars.

Easy Vegan Tempeh Pho

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Easy Vegan Tempeh Pho is filled with aromatic vegetable broth bursting with flavor ladled over tender rice noodles, topped with pan-fried tempeh and a mixture of mushrooms and sliced Brussels sprouts seasoned with Hoisin sauce. So easy to make!

What is Pho?

Pho is a Vietnamese soup consisting of broth, rice noodles a few herbs, and meat, primarily made with either beef or chicken. It's a popular street food in Vietnam and the specialty of a number of restaurant.

Traditionally Pho recipes start with a broth seasoned with spices like cinnamon, star anise, cloves, ginger and fish sauce. Thin strips of beef or chicken are also used as the star of the soups

Ginger, cinnamon sticks, garlic, jalapeno, scallions and red chile sauce on wood cutting board.

Another important ingredient for Pho is rice noodles. They can be purchased fresh or dried. Thai Kitchen Brown Rice Noodles is one of my favorites, because it has 4 individually wrapped packets, so convienant for work a lunch.

Below are some popular ingredients used in traditional Pho recipes.

Spices

Typical spices used in Pho are warm and sweet and add so much dimension to the broth.

Cinnamon

Clove

Star anise

Chinese black cardamom

Coriander seeds

Fennel seeds

Pepper

Aromatics

Ginger

Shallots and onions

Scallions

Seasonings

Soy sauce

Maggi seasoning sauce (great for meatless Pho)

Nutritional yeast

Liquid Aminos (vegan option for soy sauce)

Tamari sauce (vegan option for soy sauce)

Herbs

Mint

Basil

Thai basil

Cilantro

Popular add in ingredients or garnishes

Chiles

Chile sauce

Bean sprouts

Hoisin

Jalapeño

Lime wedges

Experiment  with some of the basics, have fun and be creative with your Pho.

In this vegan version I replaced the beef with sautéed tempeh and mushrooms and I used Braggs instead of fish sauce. Because I like spice I included a bit of red chili sauce in my broth. I'm not a fan of star anise, so  I omitted it in my recipe. But If you like it you can include one whole star anise in our broth.

For added texture I included sliced Brussels sprouts to the sautéed mushrooms. And because I love hoisin sauce I added some to this recipe.

While the broth is simmering prepare noodles and slice tempeh, mushrooms and Brussels sprouts for sautéing.

Once the broth is made everything else comes together fairly quickly. And by the way, you can make the broth and freeze for future use.

Ovehead angled shot of Easy Vegan Tempeh Pho

If you like this recipe here are some others you might like. Check them out. Sesame and Ginger Soba Noodle Soup, Spicy Ramen Vegetable Stir-Fry, Spicy Teriyaki Ramen with Sriracha.  

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

Easy Vegan Tempeh Pho

Aromatic vegetable broth bursting with flavor ladled over tender rice noodles, topped with pan-fried tempeh and a mixture of mushrooms and sliced Brussels sprouts seasoned with Hoisin sauce. So easy to make!
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Author: Celeste

Ingredients

  • 1 stick cinnamon
  • 3 whole cloves
  • ½ inch fresh ginger
  • 3 cloves of garlic smashed
  • 2 stems of scallions white portion
  • 4 cups vegetable broth
  • 2 tablespoons Braggs
  • 1 tablespoon maple syrup
  • ½ teaspoon red chile sauce
  • salt to taste
  • 8 oz. box of brown rice noodles
  • 1 8 oz. packet tempeh
  • 8 oz. package of baby bella mushrooms
  • 16 oz. bag of fresh Brussels sprouts
  • 1 tablespoon Hoisin sauce
  •  

Instructions

  • In a 3 or 4 quart pot, toast the cinnamon, cloves over medium heat until fragrant, include star anise if you're using it. Add ginger, garlic, and scallions to pot, stir 30 to 40 seconds. Pour in broth, Braggs, syrup, and red chili sauce. Bring to a boil then lower heat and simmer for 30 minutes.
  • While broth simmers, soak the rice noodles in hot water until noodles are tender yet firm. Drain, rinse and set aside.
  • Prepare tempeh. Cut in half lengthwise and then into ½ inch pieces.
  • Heat a large skillet over medium heat. Once hot, drizzle in olive oil. Sauté tempeh for 3-4 minutes, turning on each side until browned. Remove from pan and set aside.
  • In the same skillet sauté mushrooms for one minute, adding more oil or water if needed.
  •  
  • Toss in Brussels sprouts and sauté 30 to 40 seconds. Add hoisin sauce to skillet, tossing to coat, sauté 30 seconds more, then remove skillet from heat.
  • Once broth is done, strain out the spices, ginger, garlic, and scallions by pouring through a fine colander or metal sieve. Pour back into pot, taste and season as needed and keep warm.
  • Place prepared noodles in bowls. Ladle broth over noodles and add mushrooms, Brussels sprouts, and tempeh to bowl. Garnish and serve immediately.
Broth can be made and frozen for future use.

Notes

Broth can be made and frozen for future use.
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Ovehead angled shot of Easy Vegan Tempeh Pho Soup in a blue and white bowl with chopsticks.

Roasted Butternut Grain Bowl

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Roasted Butternut Grain Bowl filled with aromatic roasted butternut squash, fiber packed grains, spicy arugula, all topped off with sweet, tart cranberries and crunchy pepitas. Such an easy and healthy lunch or dinner.

Are you ready for another simple and delicious meal that comes together in 30 minutes or less? I certainly hope so, because this veggie grain bowl is sure to please. Packed with so much healthy goodness.

This recipe came to me as I was roasting the veggies. I had intended to make a blended soup with the roasted butternut and veggies, but after roasting everything looked and smelled so delicious I decided that tossing them with grains and greens would be better.

I came across these convenient grain and lentil packs at Whole Foods, I keep them on hand for quick and easy meals or on-the-go meals, when I don't have time to cook the grain myself. I like that the ingredients are just grains, lentils, olive oil and sea salt.

When everything is ready just serve it all up with a drizzle of the world's simplest dressing, extra virgin olive oil and fresh lemon juice.

Perfect weeknight or on-the-go weekend meal.

If you want use sweet potatoes instead of squash and quinoa in place of the grains.

If you like this recipe here are some others you might like. Check them out. Vegan Teriyaki Tofu Stir-Fry, Asian Wheat Berry Salad, Super Easy Hoisin Tofu, Spicy Ramen Vegetable Stir-Fry and Sofritas Bowl - Vegan or Vegetarian.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

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