I love making homemade pancakes on the weekend, and these vegan pancakes without eggs are my absolute favorite pancake recipe!

When I first started eliminating meat products from my diet, I had a hard time finding a breakfast recipe without eggs. I love pancakes, but they aren’t vegan. Through trial and error we came up with this eggless pancake recipe and now it’s the only one we’ll make.

If you are looking for a healthier vegan pancake recipe you have got to try this recipe!

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits this page, we’re dedicated to providing a lot of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’re confident in the kitchen and want to skip past all of that, please simply scroll to the bottom of the page where you will find our easy to print eggless pancakes recipe.

Ingredients in this Eggless Pancakes Recipe

• Chia seeds: Chia seeds and water are how we create an egg substitute for our eggless pancake batter. Learn more about egg substitutes here.
• Plant based milk: I use unsweetened almond milk but you can also use oat milk, coconut milk, or soy milk. Just find the unsweetened and unflavored options.
• Apple cider vinegar: We use apple cider vinegar to make a vegan butter milk alternative. You can also use white vinegar or lemon juice.
• Whole wheat flour: I like to use whole wheat flour whenever I can. Whole wheat flour and white flour are pretty different. Whole wheat flour is made by grinding entire wheat kernels into a powder, whereas white flour removes the most nutrient-rich parts: the bran and germ. Whole wheat flour is a good source of protein, fiber, and a variety of vitamins and minerals.
• Baking powder: Baking powder is what helps to make fluffy pancakes with a slightly less dense texture.
• Baking soda: We use baking soda in this recipe to neutralize the acid.
• Salt: In all baked goods, the correct amount of salt is essential for a final flavor that’s not too bland, not too salty, but just right.
• Ground cinnamon: Ground cinnamon adds a traditional flavor, and it’s a natural antioxidant.
• Vegan butter: Melted butter is what we need. I use Earth Balance butter.
• Maple syrup: Maple syrup is a natural sweetener. It’s our favorite liquid sweetener when needing to add a hint of sweet to our recipes because it contains a small amount of minerals, such as manganese and zinc. Bonus: It’s also vegan! 
• Vanilla extract: Be sure and grab the pure vanilla extract, not the imitation.

How to Make Eggless Pancakes

1. Add chia seeds to water and set aside to form a gel.
2. Add vinegar to the almond milk and set aside to allow it to curdle. The two combined will form a substitute for buttermilk.
3. In a medium bowl add the whole wheat flour, baking soda, ground cinnamon, baking powder, and salt. Mix to create your dry ingredients.
4. Stir the chia seeds. This gives them a more uniform consistency and allows them to soften. If they’re hard to stir they might need more water – it’s ok to add more.
5. Melt your butter and into a small mixing bowl add the melted vegan butter, maple syrup, and vanilla extract.
6. Add the almond milk/vinegar mixture as well as chia seeds to the other wet ingredients. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
7. Mix the wet ingredients and dry ingredients just until mixed, and then set the pancake batter aside.
8. These cook differently from regular pancakes – I’ve added details instructions here for you to follow. Once you know how these cook the first time, they’ll be easier to make – I promise!
9. Turn the griddle onto medium heat to medium-high heat (just to the high side of medium) and spray with a neutral flavored oil cooking spray (olive oil or avocado oil work well). Allow the griddle to completely heat before adding pancake batter.
10. Pour your pancake batter to add 3-4 pancakes to the hot griddle – about half the amount of pancakes you’d add for a traditional recipe. Because of the absence of eggs, this eggless pancake batter spreads a bit wider and takes longer to firm up than typical batters, so you’ll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won’t heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
11. Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. Maybe check the bottoms at 4-5 minutes to ensure your stovetop cooks like mine does. You’ll want the outsides of them to begin to turn golden brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it’s solid underneath.
12. Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
13. Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take longer than traditional pancakes.
14. Serve your vegan pancakes warm and top with maple syrup. See recipe tips below for more delicious pancakes toppings!

Recipe Tips

• I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and, after they’re cooked, has the consistency of traditional whole wheat pancakes.
• I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!
• There are a variety of delicious and nutritious toppings that you can add to your vegan whole wheat pancakes. Here are a few ideas:
  • Fresh fruit, such as berries (hello blueberry pancakes!), sliced banana, or sliced apples
  • Maple syrup or agave nectar
  • Nuts and seeds, such as walnuts, almonds, or extra chia seeds
  • Nut butter, such as peanut butter or almond butter. Not only do they taste delicious, but the Mayo Clinic reports that nuts help improve cholesterol levels. A serving of nut butter is a great source of valuable nutrients.
  • Yogurt, such as coconut yogurt or soy yogurt
  • Chocolate chips, dried fruit, or spices

Healthy Eating Plans

21 Day Fix Vegan Whole Wheat Pancakes

Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons

Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon

Weight Watchers Vegan Whole Wheat Pancakes

5 Points on the 2023 Plan

Looking for more vegan breakfast recipes?

• Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for vegan breakfast but it also makes an excellent side dish for brunch or even dinner!
• Homemade Healthy Bagels This golden brown Homemade Bagel recipe is made with whole wheat flour and tastes absolutely delicious!
• Vegan Breakfast Hash Browns Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy gluten free recipe has crispy potatoes and a rainbow of veggies.
• Baked Banana Oatmeal This Baked Banana Oatmeal recipe is a real treat–it can easily be eaten for breakfast or dessert! Mashed bananas, whole grain oats, chia seeds, almond milk, and spices make this a hearty and fulfilling gluten free dish.

Print

Vegan Whole Wheat Pancakes

This Vegan Whole Wheat Pancakes recipe is my family's favorite Saturday morning breakfast. This vegan pancake recipe is full of plant-based, healthy ingredients, and makes the most delicious pancakes.

Course Breakfast

Cuisine American

Keyword vegan whole wheat pancakes

Prep Time 7 minutes minutes

Cook Time 13 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 175kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Measuring Cups
• Enameled Cast Iron Pan

Ingredients

• 1/3 cup chia seeds
• 1 cup water
• 1 cup plant based milk (I use unsweetened almond milk)
• 1 tbsp apple cider vinegar
• 1 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 tbsp butter melted (I prefer unsalted)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

• Add chia seeds to water and set aside to form a gel. 1/3 cup chia seeds 1 cup water
• Add vinegar to milk and set aside to allow it to curdle, will form a substitute for buttermilk. 1 cup plant based milk 1 tbsp apple cider vinegar
• To a bowl, add flour, baking powder, baking soda, salt, and cinnamon. 1 cup whole wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon
• Stir chia seeds. This gives them a more uniform consistency and allows them to soften.
• To a small bowl add melted butter, maple syrup, and vanilla. 2 tbsp butter 2 tbsp maple syrup 1 tsp vanilla extract
• Add almond milk/vinegar mixture as well as chia seeds. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
• Mix wet and dry ingredients just until mixed, set aside.
• Turn the griddle onto medium-high heat (just to the high side of medium) and spray with an olive oil cooking spray. Allow the griddle to completely heat before adding pancake batter.
• Add 3-4 pancakes to the griddle – about half the amount of pancakes you'd add for a traditional recipe. Because of the absence of eggs, this batter spreads a bit wider and takes longer to firm up than typical batters, so you'll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won't heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
• Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. You'll want the outsides of them to begin to brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it's solid underneath.
• Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
• Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take a bit longer than traditional pancakes.
• I'll be the first to admit that cooking pancakes without eggs isn't the easiest thing to do at first, but you'll find yourself coming back to this egg-free recipe every weekend like we do because it's delicious and after they're cooked, has the consistency of traditional whole wheat pancakes.

Notes

Recipe Tips

• I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and after they’re cooked, has the consistency of traditional whole wheat pancakes.
• I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!

Healthy Eating Plans

21 Day Fix Vegan Whole Wheat Pancakes

Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons

Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon

Weight Watchers Vegan Whole Wheat Pancakes

Per serving: 5 2023 Plan Points

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 231mg | Fiber: 6g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 2mg

The post Vegan Whole Wheat Pancakes appeared first on My Crazy Good Life.

This is my years-old, family favorite base granola bar recipe that you can customize for your family. Plus, they’re no bake! When the boys were young, they were also called Mom’s Really Good Granola Bars. 

These homemade granola bars are better than store bought granola bars for several reasons. The most important reason for me is that there are no preservatives to keep them shelf stable, but I also love that I am able to customize them perfectly for my favorite flavors. Store bought bars have nothing on these.

With their perfect chewy texture, these are satisfying to eat and help to kick sugar cravings to the curb. I love that they’re naturally sweetened with honey and so easy to make.

Where’s the recipe?

Here at My Crazy Good Life, we write recipes that anyone can make – whether you’re brand new to the kitchen or have been cooking for years.

If you’re needing ingredient information, detailed instructions, recipe tips, and calculations for healthy eating plans like Weight Watchers and the 21 Day Fix, you’ll find that information below.

Just need the recipe? You’ll want to scroll down to the bottom of the post to the printable recipe for the ingredient amounts and basic recipe instructions for these Homemade Peanut Butter Granola Bars.

Ingredients in Healthy Homemade Granola Bars:

This is the base granola bar mixture.

• Oats I usually use regular oats or rolled oats. I’d stay away from steel cut oats because the texture isn’t as easy to eat and they’ll need different peanut butter and honey ratios. If you’re gluten-free, you’ll want to find gluten-free oats that have not been grown in wheat fields.
• Natural Peanut Butter Crunchy peanut butter or creamy peanut butter, whatever your preference is. I buy peanut butter that only has peanuts and salt as an ingredient – I try to stay away from palm oil. Other nut butter options (sunflower seed butter, almond butter) should work just as well.
• Honey Typically I’d say that you could swap this with pure maple syrup, but the consistency of syrup isn’t what you need for this recipe. I’d stick with honey.

Optional ingredients:

Adding these, or other optional ingredients, might mean that you need to use additional peanut butter or honey in your recipe.

2-4 tablespoons of:

• Flax seed
• Chia seeds
• MCT powder
• 7 grain cereal
• Collagen powder

One quarter cup of:

• protein powder
• unsweetened shredded coconut
• chopped nuts: I prefer almonds, walnuts, or cashews
• dried fruits like dried cranberries, raisins, or goji berries (I prefer to chop them so the texture isn’t thrown off, and the bars stick together better)
• chocolate chips, butterscotch chips, white chocolate chips, dairy free chocolate chips. If you’re looking for a chocolatey taste without the sugar, use chocolate protein powder or some cacao powder.

For the recipe that we make regularly, I use chia seeds, vanilla protein powder, shredded coconut, dried low sugar cranberries and raisins (or goji berries), and dairy free mini chocolate chips.

How to make these Healthy Homemade Peanut Butter Bars:

1. Chop the nuts and dried fruit, if you’re using them.
2. Add peanut butter, honey, oats, and any optional ingredients into a bowl and mix them well. This is SO much easier with a stand mixer.
3. Grab a 9×9 baking sheet and line it with some parchment paper. If you don’t have a 9×9 pan, any pan will do–just keep an eye on how thick your bars are.
4. Pour the peanut butter mixture onto the parchment paper. This will help you handle the granola bars to shape them.
5. Cover the mixture up with another piece of parchment paper, and begin rolling the bars flat. You can use a can of soda or beans if you don’t have a rolling pin that will fit inside the pan.
6. After your oat mixture is nice and flat, throw the top piece of parchment away and use the bottom one to lift out your granola bars onto a cooling rack.
7. Push the granola into a nice firm square on all sides, then let it sit and harden for at least an hour.
8. Cut your granola bars. I use a pizza cutter.

How to store these Peanut Butter Granola Bars:

I store my granola bars in a ziplock container in the fridge. I typically make at least a double batch and have had no problem storing them in the fridge for a month, but they typically don’t last that long.

These granola bars can also be frozen. I freeze them when I travel with them or when I want to prep.

Recipe Tips for making healthy homemade granola bars:

• This recipe is really flexible. Don’t stress about perfect measurements.
• Depending on the brand of peanut butter you’re using, you might wan to add more or leave a little out. Typically, natural peanut butter (with only peanuts and salt) is thinner than peanut butter that contains palm oil. Start by following the recipe directions and if you’re struggling to keep the bars together, add more peanut butter (or honey).

Do these Granola Bars have protein?

Each bar made with just the base recipe has 6 grams of protein before adding any optional ingredients. Adding in protein powder or collagen can increase the amount of protein per bar.

Healthy Eating Plans

21 Day Fix Granola Bars

To make this recipe as compatible as possible with weight loss plans, I’d stick with the healthy additions and opt out of the ones with sugar. This is a calorie-dense recipe, and I wouldn’t rely on it as a daily snack if you’re trying to lose weight.

With all of the teaspoons for honey and peanut butter, it doesn’t work to count these in Portion Fix containers. These are a yellow container treat swap, which means that three times a week you could eat these (or another treat) and swap it for a regular yellow container.

You can read more about both yellow and purple container treat swaps right here.

Weight Watchers Granola Bars:

For 16 servings, each serving counts as 9 Blue Plan Points | 9 Green Plan Points | 7 Purple Plan Points

If you’re on the 2023 Point Plan, count each serving as 9 points. If you’d like to reduce the points, divide this recipe into more servings. 32 servings will make each bar 5 points.

More No Bake Snacks:

• No Bake Coconut Bars
• Tahini Protein Balls
• Coconut Lime Balls

Print

Homemade Peanut Butter Granola Bars

These Homemade Peanut Butter Granola Bars are a chewy, easy to make, delicious no bake snack recipe! Base recipe is just 3 simple ingredients.

Course Snack

Cuisine American

Keyword Granola Bar, healthy

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 people

Calories 127kcal

Author Becca Ludlum

Equipment

• Pizza Cutter
• Parchment Paper
• Mixing Bowls

Ingredients

• 1 cup peanut butter crunchy or creamy
• 1 cup honey
• 3 cups oats

Now you have your basic granola bars. Add what you like from the list below to customize them! More options can be found in the recipe post.

• 2-4 tbsps flax seed
• 1-2 scoops protein powder
• 1/2 cup shredded coconut unsweetened
• 1/4 cup chopped nuts almonds/walnuts/cashews
• 1/4 cup dried cranberries raisins, chocolate chips – anything yummy :)

US Customary – Metric

Instructions

• Chop the nuts and dried fruit, if you're using them.
• Add peanut butter, honey, oats, and any optional ingredients into a bowl and mix them well. 1 cup peanut butter 1 cup honey 3 cups oats
• Grab a 9×9 baking sheet and line it with some parchment paper. If you don't have a 9×9 pan, any pan will do–just keep an eye on how thick your bars are.
• Pour the peanut butter mixture onto the parchment paper. This will help you handle the granola bars to shape them.
• Cover the mixture up with another piece of parchment paper, and begin rolling the bars flat. You can use a can of soda or beans if you don't have a rolling pin that will fit inside the pan.
• After your oat mixture is nice and flat, throw the top piece of parchment away and use the bottom one to lift out your granola bars onto a cooling rack.
• Push the granola into a nice firm square on all sides, then let it sit in the fridge and harden for an hour or so if you have the time. They'll be a little easier to cut, but the rest time is optional.
• Cut your granola bars. I use a pizza cutter.

Notes

21 Day Fix Granola Bars

To make this recipe as compatible as possible with weight loss plans, I’d stick with the healthy additions and opt out of the ones with sugar. This is a calorie-dense recipe, and I wouldn’t rely on it as a daily snack if you’re trying to lose weight.

With all of the teaspoons for honey and peanut butter, it doesn’t work to count these in Portion Fix containers. These are a yellow container treat swap, which means that three times a week you could eat these (or another treat) and swap it for a regular yellow container.

You can read more about both yellow and purple container treat swaps right here.

Weight Watchers Granola Bars:

For 16 servings, each serving counts as 9 Blue Plan Points | 9 Green Plan Points | 7 Purple Plan Points

If you’re on the 2023 Point Plan, count each serving as 9 points. If you’d like to reduce the points, divide this recipe into more servings. 32 servings will make each bar 5 points.

Nutrition

Calories: 127kcal | Carbohydrates: 19.1g | Protein: 4g | Fat: 4.4g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 112mg | Fiber: 2.3g | Sugar: 5.9g | Calcium: 10mg | Iron: 1mg

The post Homemade Peanut Butter Granola Bars appeared first on My Crazy Good Life.

The electric pressure cooker is my favorite way to make steamed sweet potatoes. I love that I can “set it and forget it.”

Where is the recipe?

Here at My Crazy Good Life, we write our recipes so that anyone can easily make them. In the article below, you’ll find lots of cooking tips, details that are helpful to those who are new to the Instant Pot, and even special diet information for the 21 Day Fix, Weight Watchers, and 2B Mindset.

If you don’t need all of the extra information, simply scroll down to the bottom of the post to view the ingredient amounts and instructions for these Perfect Instant Pot Sweet Potatoes.

How long does it take for potatoes to soften in the Instant Pot?

Your cooking time will depend on the size of your sweet potatoes. Try to find potatoes that are roughly the same size so that your cooking time is the same for all of the potatoes. You’ll also want to allow a 10 minute natural pressure release at the end of cooking.

These cook times work for one sweet potato or however many you can safely fit inside your pressure cooker.

• For small sweet potatoes (less than 2 inches wide) I recommend cooking on high pressure for 15 minutes to 18 minutes of cook time (not counting the natural pressure release)
• For medium sweet potatoes (2-3 inches wide) I recommend cooking on high pressure for 30 minutes of cook time (not counting the natural pressure release)
• For large sweet potatoes (wider than 3 inches) I recommend cooking on high pressure for 60 minutes of cook time (not counting the natural pressure release)

It’s always best to cook for less time when you’re getting used to cooking with your Instant Pot. You can always cook the food for longer, but once it’s over cooked it can’t be undone.

I like to cook the sweet potatoes, open the pot and test for doneness, and then cook for longer if necessary. Did you know that you can even cook something for 0 (that’s zero) minutes if it just needs a little more time? It will cook as it comes to pressure, then it will immediately begin releasing pressure, continuing to cook.

My potatoes are medium sized and took 30 minutes to cook with a 10 minute NPR.

Ingredients in Instant Pot Sweet Potatoes:

• Sweet Potatoes: A powerhouse of vitamins and minerals sweet potatoes contain 400% of your daily recommended Vitamin A alone. Sweet potatoes are slow burning carbs, which help level blood sugar, and have tons of beta-carotene which studies show helps with vision.

How to cook whole sweet potatoes in the Instant Pot

1. Wash your raw sweet potatoes. Scrub sweet potatoes with a clean brush or sponge.
2. Add one cup of water to the Instant Pot to the bottom of your Instant Pot. Place your trivet or steamer basket in the bottom of the pot. Place your potatoes on top of the trivet.
3. Close and lock the lid and turn your pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (specific cooking times can be found above).
4. Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. This means that when it’s done cooking, don’t touch the pot or release valve. Set a time for 10 minutes (or watch your pot count up to 10 minutes) before moving the release valve from Sealing to Venting with the end of a wooden to spoon. When you do this, hot steam will come out of the pot.
5. Remove the lid and use the handles of your trivet to carefully remove your perfectly tender cooked sweet potatoes. Serve immediately or allow to cool and transfer to an airtight container and store in the fridge up to 5 days.

Recipe Tips:

• Find potatoes that are the same size so that they all cook in the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.
• I love this recipe during the holidays. It saves so much time making sweet potato casserole!
• For the natural release, I recommend allowing the pressure to naturally release for 10 minutes. If after 10 minutes there is still pressure in your pot, you can go ahead and manually release (also called quick release) it by moving the Valve over to the venting position.

Once you make Instant Pot sweet potatoes once, you’ll find the perfect time and it’ll be easier to cook them from here on out. This is actually the way it works with almost all recipes – each pot and elevation cook a tad different, and you’ll get to know your pot in no time.

I love that the potatoes cook evenly, and this is such an easy recipe to use to get healthy food on the table (or in meal prep containers).

Top your cooked Instant Pot Sweet Potato with:

• butter
• maple syrup and peanut butter for a perfect breakfast
• brown sugar and honey
• sour cream and green onions
• veggies – I love adding broccoli

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

More healthy Sweet Potato recipes

• Oven Roasted Sweet Potatoes
• Sweet Potato Hash
• Healthy Crab Cake Recipe with Sweet Potatoes
• Sweet Potato Chili

More basic Instant Pot recipes:

• Instant Pot Meatballs
• Instant Pot Frozen Ground Beef
• Instant Pot Turkey Breast
• Instant Pot Spaghetti Squash

Print

Perfect Instant Pot Sweet Potatoes

Making perfect Instant Pot Sweet Potatoes is quick and easy. I love to meal prep several at once so I can eat them all week.

Course Side Dish

Cuisine American

Keyword instant pot, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 447kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 4 sweet potatoes
• 1 cup water

Instructions

• Wash your potatoes. 4 sweet potatoes
• Add water to the bottom of your Instant Pot. 1 cup water
• Place your trivet or steamer basket in the bottom of the pot, and your potatoes on top of the trivet.
• Close and lock the lid and turn you pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (cooking times can be found in recipe notes).
• Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. Remove the lid and use the handles of your trivet to remove the potatoes.
• Serve immediately or transfer to an airtight container and store in the fridge up to 5 days.

Notes

• For small potatoes (less than 2 inches wide) I recommend cooking 15 minutes to 18 minutes.
• For medium sweet potatoes (2-3 inches wide) I recommend cooking for 30 minutes.
• For large sweet potatoes (wider than 3 inches) I recommend cooking for 60 minutes.

Recipe Tips:

• Find potatoes that are the same size so that they all cook for the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

Nutrition

Serving: 4g | Calories: 447kcal | Carbohydrates: 105g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 1752mg | Fiber: 16g | Sugar: 22g | Vitamin A: 73772IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 3mg

The post Instant Pot Sweet Potatoes appeared first on My Crazy Good Life.

This delicious protein packed snack or dessert recipe is the perfect sweet treat for you as well as your family. It is hands down one of the best pumpkin pie recipes on the internet.

The best part of this great dessert is that it is made with only a few simple ingredients but is still full of protein and delicious pumpkin flavor!

I’ve used Wonder Whips as my favorite go-to desserts. You can use Wonder Whip in pies or as a quick no bake dessert. I also love eating them for breakfast or a mid-afternoon snack! You really can’t go wrong with the flexibility of Wonder Whips.

Wonder Whip is a high protein dessert created by the founder of 2B Mindset, a Beachbody nutrition program. Wonder Whips are creamy and rich, and sometimes I can’t even finish one serving because it’s too much – in a good way. 

I have many delicious Wonder Whip recipes that are perfect for all occasions. My Wonder Whip recipes earn a five star rating from guests and my family. 

Wonder Whip doesn’t always have to be sweet, we have many savory Wonder Whip recipes too! Get your pumpkin loving friends and family over, and let’s serve up some delicious Pumpkin Pie Wonder Whip Recipe! 

Where’s the Recipe?

Here at My Crazy Good Life we strive to support all of our readers. We know that our readers come to our blog with a variety of skills and confidence levels when learning a new recipe in the kitchen. 

To support all of our readers, we make it a priority to write our recipes with detailed information, helpful tips and tricks, as well as nutritional and healthy eating plan information. If you are ready to start cooking this easy recipe, simply scroll down to the bottom of this page to print this Pumpkin Pie Wonder Whip Recipe. 

Ingredients in Pumpkin Pie Wonder Whip

• Pumpkin Puree: Be sure to purchase the plain canned pumpkin puree, not the one with the pumpkin pie or pumpkin spice included. The good news is you can purchase pumpkin puree year-round, not just during Fall, ya’ll. That being said, if you have spare pumpkins around you can easily make your own pumpkin puree. 
• Greek Yogurt: We prefer using 1% fat or nonfat greek yogurt for this recipe. If you enjoy a creamier taste, opt to purchase a higher fat content.
• Cinnamon: A classic ingredient of all pumpkin desserts. We love the complex flavors of cinnamon and think it is the perfect match for the delicious pumpkin flavor. 
• Stevia: A pinch of Stevia is optional, you can also add a small drizzle of maple syrup or brown sugar to serve as your sweetener. This recipe is perfect without any additional sweetener in my opinion, but if you do add any be sure to recalculate your healthy eating plan points or containers.  

How to Make Pumpkin Pie Wonder Whip

1. Combine all ingredients in a blender, food processor, or small mixing bowl. 
2. Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
3. If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
4. Enjoy! 

Recipe Tips

• This Pumpkin Pie Wonder Whip is like fall in a bowl. I love using a whisk, but sometimes when I’m feeling a little lazy I just use a fork! These come out perfect in the blender–it really gives it a good whipped consistency, especially if you’ll be using this as a creamy no bake pumpkin pie filling. It all depends on how much time you have and how much effort you want to put into it.
• Choosing the correct yogurt is key. It depends a lot of your preference. I’m not a big fan of creamy tastes and textures, so I found that 1% or nonfat were best for me. What I really like, though, is Oikos Triple Zero Greek Yogurt. It’s the only yogurt that I can eat straight out of the container.
• Be aware that the Oikos Triple Zero yogurt doesn’t always have just Stevia in it–I’ve seen in Canada that it contains other sugars, so I’d be aware of that.
• Remember, artificial sweeteners are not everyone’s friend because they can cause you to crave sugar and hold onto extra weight. Always check the ingredient list to make sure you understand what you’re buying and putting into your body!
• If you’re on the 21 Day Fix, Oikos Triple Zero with Stevia is allowed (count an extra teaspoon for the Stevia), as is 2% Plain Greek yogurt. You can use either of these in your Wonder Whips, and definitely in this Pumpkin Pie Wonder Whip recipe!
• We’ve served our Pumpkin Pie Wonder Whip Recipe over a graham cracker crust for a nice chilled dessert. It’s lighter than other dessert options made with cream cheese or heavy cream, and more filling than traditional cool whip recipes. You could also crumble graham crackers on top for a little crunch. Be sure to recalculate healthy eating plan points if you modify the original recipe. 
• If this is your first time making a Wonder Whip, play around a little with the amount of mixing you do. Next time, blend it a bit longer if you desire a more fluffy outcome. 
• For a truly authentic Pumpkin Pie flavor, add in 1/2 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon. 
• Our Wonder Whips are best when eaten and chilled. If you are storing these for later, cover with plastic wrap and store in the refrigerator. Do not serve at room temperature, the greek yogurt needs to be chilled. 

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

Using plain fat free Greek yogurt, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

21 Day Fix Counts: 1 red container & 1 tsp per serving. 

2B Mindset

Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.

More Wonder Whip Recipes

• Apple Whip 
• Chocolate Wonder Whip
• Healthy Key Lime Pie with Greek Yogurt
• Lemon Meringue Yogurt Recipe
• Chocolate Mint Wonder Whip Recipe
• Peanut Butter Wonder Whip
• Savory Dips
• 21 Wonder Whips

Print

Pumpkin Pie Wonder Whip Recipe

If you're looking for a healthy Fall dessert recipe, this Pumpkin Pie Wonder Whip is amazing! It's packed with protein, contains no added sugar, and can be made in just a few minutes!

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

• 3 tbsp pumpkin puree
• 1 tsp cinnamon
• 3/4 cup Greek yogurt
• 1 pinch Stevia to taste

Instructions

• Combine all ingredients in a blender, food processor, or small mixing bowl.  3 tbsp pumpkin puree, 1 tsp cinnamon, 3/4 cup Greek yogurt, 1 pinch Stevia
• Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
• If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
• Enjoy!

Notes

I prefer Oikos Triple Zero Greek Yogurt (vanilla) because it’s sweetened with Stevia. I omit the Stevia in the recipe when I do this. For a creamier texture, use 2% plain Greek Yogurt and follow the recipe above.

21 Day Fix Container Counts: 1R, 1 tsp per serving

2B Mindset Plate It suggestions: Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.|

Weight Watchers Points: 0 Points on the 2023 Plan / 0 Blue Plan Points / 2 Green Plan Points / 0 Purple Plan Points (when using Oikos Triple Zero Plain Greek Yogurt)

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7102IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg

The post Pumpkin Pie Wonder Whip Recipe appeared first on My Crazy Good Life.

This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.

Where’s the recipe? 

Here at My Crazy Good Life we write recipes that anyone can make, whether you’re a pro in the kitchen or this is your first time cooking. 

If you’re new to the kitchen, you’ll want to read the post below for information about ingredients, recipe tips, and detailed cooking instructions.

If you’re someone who has some cooking experience you might want to skip to the bottom of the post where you’ll find the ingredient measurements and to the point cooking instructions for thissimple recipe for Shredded Sweet Potato Hash Browns. 

Why are sweet potatoes good for inflammation?

Sweet potatoes (like the ones used in this delicious shredded sweet potato hash) are amazing for inflammation and inflammatory diseases.

Sweet potatoes are packed with vitamins C and E and on top of that they have carotenoids alpha and beta carotene which are all excellent at reducing inflammation.

Everything from muscle spasms to asthma can be impacted by inflammation in your body, an anti-inflammation diet can help with a variety of ailments. These healthy sweet potato hash browns will help you start the day off on the right foot with a quick and delicious meal.

Ingredients in Shredded Sweet Potato Hash Browns

• Sweet potatoes Be sure you’re not buying yams, which are just as delicious more like regular potatoes and not needed in this recipe. 
• Red onion Strong smelling onions like yellow and red contain contain flavonoids that can help fight inflammation. 
• Cinnamon & Nutmeg
• Coconut oil, olive oil, or avocado oil Whichever one of these oils fits into your diet best will work. 

How to make this on the stove: 

1. Clean and peel the potatoes with a vegetable peeler. 
2. Shred sweet potatoes. I prefer to use my food processor with the coarse shredding blade, but you can use an old fashioned box grater. 
3. Chop the onion. The food processor works great for this part, too. 
4. Mix shredded potatoes, onion, and seasoning in a large bowl or plastic bag and mix well.
5. Heat the coconut or olive oil in a large skillet or cast iron pan over medium heat. 
6. Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
7. I like to tamp down the potatoes by pressing with with back of a spatula – this keeps the potatoes dense and I think they cook a little faster. 
8. Depending on the heat, potatoes will take approximately 20 to 25 minutes to cook.
9. When finished, remove from heat and enjoy!
10. Store in an airtight container for up to 5 days in the fridge or 2 months in the freezer. 

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with this Easy Breakfast Casserole, Chicken Apple Sausage Patties, or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers, 2 green containers

Per Serving:

• 1 yellow container, 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

You can find the Weight Watchers recipe here.

More easy recipes for breakfast

I love an easy breakfast recipe. Whether you’re making it the morning of or meal prepping for the week, here are some of the most delicious ways to start your day: 

• Vegan Hash Browns with Veggies (made with white potatoes)
• Zucchini Breakfast Casserole
• Vegan Whole Wheat Pancakes So easy to freeze for meal prep!
• 2 Ingredient Banana Pancakes (I do not recommend meal prepping these)
• Breakfast Fried Rice (Definitely recommend prepping this one, not making it in the morning)
• Baked Zucchini Oatmeal

Print

Shredded Sweet Potato Hash Browns

These Shredded Sweet Potato Hash Browns are a delicious way to start your day and perfect for meal prep!

Course Breakfast

Cuisine American

Keyword hash browns, sweet potato

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 2kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Food processor
• Box Grater

Ingredients

• 3 cups sweet potatoes peeled and shredded – a food processor works great for this.
• 1 large onion red, chopped
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2-3 tbsp healthy oil of your choice

Instructions

• Clean, peel, and shred sweet potatoes. 3 cups sweet potatoes
• Chop the onion. 1 large onion
• Mix the sweet potatoes, onion, and seasonings in a large bowl or plastic bag and mix well. 1 tsp cinnamon, ½ tsp nutmeg
• Heat 2-3 tbsp of oil in a large skillet. 2-3 tbsp healthy oil of your choice
• Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
• Depending on heat, potatoes will take approx. 20 to 25 minutes to cook.

Video

Notes

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with Chicken Apple Sausage Patties or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers 
  2 green containers

Per Serving:

• 1 yellow container
• 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

The post Shredded Sweet Potato Hash Browns appeared first on My Crazy Good Life.

It’s an easy meal prep breakfast, and a great way to make a perfect protein-packed breakfast!

One of the main reasons why I love making this sweet homemade sausage is for meal prepping. I can whip up a batch and have breakfast protein for the whole week! You can’t go wrong with an easy, healthy, protein packed breakfast.

Studies have shown that eating protein in the morning will help you stay full longer and have more energy. With minimal ingredients, and simple ingredients at that, our healthy breakfast is the perfect way to start your day. Shy away from all the extra sugar in things like cereal and pastries and give our tasty homemade sausage patties a try instead.

Where’s the recipe?

I love to provide my readers with all kinds of tips and tricks for my recipes to make sure you get the best results possible, especially if this is your first time making this recipe.

However, I know many of you are experienced in the kitchen and might not need all of my recipe tips and nutritional information. If so, simply scroll to the bottom and you’ll find our easy to print recipe card for Easy Chicken Apple Sausage Patties.

Ingredients in Chicken Apple Sausage Patties

• Ground Meat: Any lean ground meat will work. I typically use ground chicken or ground turkey.
• Cinnamon & Nutmeg: I love the addition of cinnamon and nutmeg in this sweet sausage recipe. The warmth of these spices complements wonderfully with the apple. If you’re looking for a savory sausage, give this recipe a try.
• Apple: A fresh apple is perfect for this recipe, choose green for a nice balance in flavors. The apple gives the sausage a perfect hint of sweetness.
• Bone Broth: There are many store-bought options for incredible bone broth, be sure to look for low sodium bone broth. If you’d like to make your own bone broth you can use this easy chicken crockpot bone broth recipe.
• Coconut Oil: If you’re cooking on a skillet, you’ll need oil to ensure that the sausage patties won’t stick. I prefer coconut oil but olive oil or avocado oil can also be used.

How To Make Easy Chicken Apple Sausage Patties in the Oven

1. First preheat your oven to 375º degrees
2. Place the ground meat, chopped apple, bone broth, and spices into a large mixing bowl.
3. Then combine the ingredients together using your hands or spatula.
4. Form the sausage mixture into 12 small patties and then place them on a parchment or lightly greased foil lined baking sheet.
5. Cook for about 20-25 minutes until internal temperature of sausages is 165º. We recommend checking the sausage patty temperature with a meat thermometer a few times while baking to ensure the turkey or chicken doesn’t overcook.
6. Once the patties are cooked, remove the pan from the oven and serve immediately. See below for storing tips.

How To Make Easy Chicken Apple Sausage Patties on the Stove Top

1. First, place the ground meat, chopped apple, bone broth, and spices into a large mixing bowl.
2. Then combine the ingredients together using your hands or spatula.
3. Form the sausage mixture into 12 small patties and set aside.
4. Next, add coconut oil to a large skillet and heat over high heat. Once the oil is hot, add the sausage patties to your pan.
5. Cook for about 5 minutes, flipping the sausage patties in the frying pan half way through the cook time. An internal temperature of 165º will ensure that your breakfast sausages are cooked.
6. Once the patties are cooked, remove from heat and serve immediately. See below for storing tips.

Recipe Tips

• A non-stick skillet can help ensure that the breakfast patties stay together when flipping.
• After handling raw meat, take the extra step of making sure you have both clean hands and clean countertops.
• Made a double batch and want to freeze some? Place your completely cooled, cooked breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe container.
• To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!

21 Day Fix

This delicious homemade sausage recipe is completely 21 Day Fix friendly. You can find all of the container counts below. Make sure you adjust the counts if you add, alter, or change any ingredients when you make this at home!

Serving Sizes: Recipe makes 12 patties. Each serving is 3 patties.

Entire Recipe: 4 Red Containers, 1/2 Purple Container, 6 teaspoons of oil, if frying

Per Serving: 1 Red Container, Negligible Purple Container, 1 teaspoon

Weight Watchers

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 points: 0 (without using coconut oil)

Looking for more healthy breakfast ideas?

Easy Southwest Breakfast Casserole

View Recipe

Savory Homemade Turkey Sausage

View Recipe

Breakfast Fajita Casserole

View Recipe

Vegan Whole Wheat Pancakes

View Recipe

Baked Amish Oatmeal Recipe

View Recipe

Whole Wheat Oatmeal Banana Bread

View Recipe

Print

Easy Chicken Apple Sausage Patties

These homemade chicken apple sausage patties are an easy breakfast! Pair with scrambled eggs or a side of fruit for a healthy start to your day.

Course Breakfast

Cuisine American

Keyword 21 Day Fix, homemade turkey sausage, Sweet Homemade Sausage

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Calories 206kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Enameled Cast Iron Pan

Ingredients

Ingredients:

• 1 lb ground turkey or chicken
• ½ apple green, chopped small
• 1/4 cup bone broth low sodium
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp coconut oil if frying

Optional: salt to taste

Instructions

Oven Directions:

• Preheat the oven to 375°F
• Add the meat, apple, broth, and spices to a large bowl. 1 lb ground turkey, ½ apple, 1/4 cup bone broth, 1 tsp cinnamon, 1 tsp nutmeg
• Mix the ingredients together with your hands and form 12 small patties.
• Place patties on parchment or foil lined baking sheet.
• Cook for about 20-25 minutes, until an internal temperature of 165°F is reached.

Stove Top Directions:

• Add the meat, apple, broth, and spices to a large bowl. 1 lb ground turkey, ½ apple, 1/4 cup bone broth, 1 tsp cinnamon, 1 tsp nutmeg
• Mix the ingredients together with your hands and form 12 small patties.
• Heat coconut oil in large pan and add sausage patties to hot oil. Cook on both sides until and internal temperature of 165°F is reached, about 5 minutes. 2 tbsp coconut oil

Notes

21 Day Fix: 

Entire Recipe: 
4 Red Containers, 1/2 Purple Container

Per Serving: 
1 Red Container, Negligible Purple Container

Weight Watchers:

Per Serving: 

3 Blue Plan Points / 4 Green Plan Points / 3 Purple Plan Points

The points for the new 2022/2023 points plan is 0

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 28g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 65mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The post Easy Chicken Apple Sausage Patties appeared first on My Crazy Good Life.

These savory turkey sausages are especially great for 21 Day Fix, Weight Watchers, and other healthy lifestyle programs because they are made with ground turkey (although you can also substitute chicken). Turkey and chicken are excellent choices for lean protein that is also low in fat.

This is a homemade savory breakfast sausage you won’t want to miss out on! Pair these homemade turkey sausage patties with some fresh vegetables or your favorite eggs and you’ll be ready to go!

Where’s the recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you love your food, I like to provide a ton of helpful tips and tricks in my recipes.

However, if you’re an experienced cook or you’ve made this before and would like to skip over recipe suggestions and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this turkey sausage recipe!

Ingredients in Savory Homemade Turkey Sausage

• Garlic: fresh minced garlic will add a zing to these savory sausages! Garlic powder can also be used in a pinch.
• Onion: freshly chopped onion is best, but you can use onion powder if you don’t have onions on hand.
• Cumin: cumin will add a little spice to these sausages, giving them a more robust flavor.
• Black pepper: the black pepper complements the cumin. Feel free to adjust the amount of pepper to your tastes.
• Bone broth: low-sodium bone broth is what really gives these sausages their savory flavor.
• Cayenne pepper (optional): Like a bit more heat? Add some extra spice with cayenne pepper or red pepper flakes! You can use seasonings to create a spice mixture that’s right for you.

How to Make Savory Homemade Turkey Sausage

1. Put the lean ground turkey, garlic, onions, broth, and spices into a large mixing bowl.
2. Mix the ingredients together with your hands.
3. Form into 12 small patties. Place a generous amount of the meat mixture into the palm of your hand and form the turkey mixture into a round, flat patty shape.
4. Bake at 375 degrees F for 25 minutes on a silpat mat and baking sheet.

Seriously, it really is that easy.

Recipe Tips

• This is a favorite recipe for meal prep! It’s super easy to put together, and sometimes I just need a warm and cozy breakfast food to start my day.
• If you double this delicious recipe you’ll have a big batch of lean breakfast sausages for an entire week.
• Not sure how big of a patty to make? If your silpat mat has circular markings on it, use those as a guide to help with portion sizes.
• Pork sausage and other turkey sausage recipes will sometimes add real maple syrup or brown sugar for a sweeter sausage. Remember that if you add any sweeteners to this homemade version the nutritional counts will change.
• Made a large batch and want to freeze some? Great! Place your completely cooled, cooked breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe container.
• To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!

Healthy Eating Plans

Serves 4 (3 patties per serving)

21 Day Fix

Entire recipe: 4 Red | 1/3 Green

Per serving: 1 Red | negligible Green

Weight Watchers

You can find the Weight Watchers Homemade Sausage post with point calculations here.

More Breakfast Recipes to go with this Homemade Sausage

Don’t worry, there’s plenty more where that came from! Here are a few of my other favorite breakfast recipes. Give them a try and let me know what you think.

• Easy Breakfast Casserole
• Breakfast Fried Rice
• Pancakes Without Flour
• Breakfast Egg Fajitas
• Homemade Healthy Bagels
• Veggie Breakfast Hash Browns

Print

Homemade Turkey Sausage Recipe

The recipe for this delicious homemade turkey sausage could not be easier! Give it a mix, form the patties, and you are ready for the oven. It’s about as quick and easy as it gets.

Course Breakfast

Cuisine American

Keyword homemade turkey sausage, Savory Homemade Turkey Sausage

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 141kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Mixing Bowls
• Slip Mat

Ingredients

• 1 lb ground turkey or chicken
• 3 tsp garlic minced
• ⅓ cup onion red, diced
• ¼ cup bone broth low sodium
• 1 tsp cumin ground
• ½ tsp black pepper ground

Optional: salt to taste

Instructions

• Put meat, garlic, onions, broth, and spices into a mixing bowl, mix the ingredients together with your hands. 1 lb ground turkey, 3 tsp garlic, ⅓ cup onion, ¼ cup bone broth, 1 tsp cumin, ½ tsp black pepper
• Form into 12 small patties.
• Bake at 375 for 25 minutes.

Video

Notes

21 Day Fix Counts: 1 Red Per 3 sausage patties (the green is negligible)

Nutrition

Calories: 141kcal | Carbohydrates: 2g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

SaveSaveSaveSave

The post Homemade Turkey Sausage Recipe appeared first on My Crazy Good Life.

Spoiler alert! This simple recipe packed with flavor will magically bring you back to Aloha Isle in the Magic Kingdom, or to your favorite Disney theme park. Don’t worry, if this is your first time enjoying a Disney Dole Whip tasty treat, you have come to the right place!

Our homemade dessert is a great way to bring the magical flavors of the Disney parks to your kitchen. This easy recipe is going to blow your mind. I present to you: the 21 Day Fix Dole Whip with real, healthy and simple ingredients that tastes just as good as the real thing.

Yep, you read that correctly, this recipe is just as delicious as the original recipe, but it’s perfect for the 21 Day Fix plan. You know I love my 21 Day Fix recipes but not at the expense of a perfectly delicious drink. Now, I don’t have to choose, and neither do you.

Try this 21 Day Fix Dole Whip recipe and you’ll be hooked! It’s definitely a throwback to those delicious Disney World drinks we enjoyed with the sounds of the enchanted tiki room in the background; but now it’s been perfected to the 21 Day Fix plan!

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so that anyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. The post below has detailed instructions, ingredients, recipe tips, and nutrition facts.

If you’d like to skip past the ingredient details, recipe tips, and nutrition & diet information, simply scroll down to the bottom where you’ll find the easy to print healthy dole whip recipe.

Ingredients

• Fresh pineapple: Fresh pineapple really packs the pineapple flavor into the whip. Frozen pineapple can also be substituted.
• Almond milk: This adds creaminess to the dole whip and makes it a healthy dairy-free dessert. For those on the 21 Day Fix, 8 ounces per day of unsweetened Almond Milk is only 1 teaspoon. You can use your favorite milk or milk alternatives for this special treat, but the nutrition and container counts have been calculated based off of plain, unsweetened almond milk.
• Bananas: Bananas add a pinch of sweetness without any additional added sugar.

How to make a Healthy Dole Whip in the Food Processor 

This Healthy Dole Whip is really easy to make and enjoy. With a few simple steps and healthy ingredients, you’ll be enjoying this tasty pineapple treat in no time! As a healthy dessert alternative, you’ll be able to enjoy this delicious treat from the comfort of your own home!

1. Measure out 3/4 cups of almond milk, and then pour it into the bottom of your food processor. If you don’t have a food processor, a high-speed blender will do the trick.
2. Roughly slice and chunk fresh pineapple. Next, measure out 1 1/2 cups of the chopped pineapple and place in the food processor on top of the milk.
3. Peel and mash 1 banana, and then add it to the above ingredients in the food processor.
4. Blend in the food processor until all of your ingredients are combined and no large pineapple chunks remain. Once the pineapple chunks are gone you have found the right consistency.
5. Serve within 24 hours for best results and taste. Place in an airtight container and chill in the fridge if extra portions remain.

Healthy eating plans

21 Day Fix

Entire recipe is 3.5 purple containers, and 1 teaspoon 

Per serving is 1.75 purple containers, and 1/2 teaspoon

Weight Watchers

Weight Watchers Note: There’s a rule about blended fruit and counting those for points. Since this is eaten with a spoon and not technically a drink, I don’t count it!

WW Smart Points: 1 Blue Plan Point | 1 Green Plan Point |1 Purple Plan Point | 2023 Points: 0

Still using Freestyle Points? This recipe has 3 freestyle points.

Looking for more healthy treat recipes?

• Dairy Free Chocolate Homemade Ice Cream
• How to Make Coconut Milk Whipped Cream
• Healthy Key Lime Pie Bites
• Healthy Lemon Bars Made with Fresh Lemon Juice
• Lime Coconut Bites

Print

Healthy Dole Whip Recipe

Get your taste buds ready, this delicious healthy Dole Whip recipe is cold, creamy, and packed full of pineapple flavor! This pineapple dole whip treat is the perfect indulgent dessert that you can easily blend together on a hot summer day.

Course Dessert

Cuisine American

Keyword 21 Day Fix Dole Whip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Servings

Calories 129kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Kitchen Knife
• Food processor

Ingredients

Ingredients

• ¾ Cup Almond milk unsweetened
• 1 ½ Cups Pineapple
• 1 Banana

Instructions

Directions

• Measure out 3/4 cups of almond milk. Pour into the bottom of the food processor. If you don't have a food processor, a high-speed blender will do the trick. ¾ Cup Almond milk
• Roughly slice and chunk fresh pineapple. Measure out 1 1/2 cups of the chopped pineapple and place in the food processor. 1 ½ Cups Pineapple
• Peel and mash 1 banana, and then place it in the food processor. 1 Banana
• Blend in food processor until ingredients are combined and no large pineapple chunks remain. Once the pineapple chunks are gone you have found the right consistency.
• Serve within 24 hours for best results and taste. Place in an airtight container and chill in the fridge if extra portions remain.

Notes

21 Day Fix

Entire recipe is 3.5 purple containers, and 1 teaspoon 

Per serving is 1.75 purple containers, and 1/2 teaspoon

Weight Watchers

WW Smart Points: 1 Blue Plan Point | 1 Green Plan Point |1 Purple Plan Point | 2023 Points: 1

Still using Freestyle Points? This recipe has 3 freestyle points.

Nutrition

Calories: 129kcal | Carbohydrates: 30.5g | Protein: 1.7g | Fat: 1.5g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 70mg | Potassium: 417mg | Fiber: 3.6g | Sugar: 19.4g | Vitamin A: 0IU | Calcium: 187mg | Iron: 1mg

The post Healthy Dole Whip Recipe appeared first on My Crazy Good Life.

There might be “skinnier” bagels out there, like the two ingredient bagel or others made with Greek yogurt or cream cheese, baking powder, or other ingredients. I remember trying one a few years ago and not being impressed with the texture or the taste–it’s just not similar enough to a traditional bagel. These recipes all yielded overly chewy bagels that didn’t quite taste or feel right.

With a lot of trial and error, I’ve managed to create a delicious and healthy bagel that all of my family enjoys. The best part about these whole wheat bagels is that you can make them easily in your own kitchen on your stovetop and oven, in the Ninja Foodi, or in your Instant Pot or other electric pressure cooker.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. The post below includes a step-by-step guide, recipe tips, and healthy eating information.

If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Whole Wheat Bagel recipe.

Ingredients in these Homemade Healthy Bagels

• Whole Wheat Flour: I use regular whole wheat flour, not bread flour or white whole wheat flour. Wheat is a great source of fiber. These complex carbohydrates, or slow burning carbs, will keep you full longer.
• Salt
• Instant Yeast: instant yeast is key here.
• Sugar: sugar helps the dough rise.
• Warm water
• Cornmeal
• Egg: an egg and water mixture is used to brush on the boiled bagels before putting any toppings on. If you’re allergic to egg, or prefer not to eat it, you can use plain water.
• Bagel toppings: I enjoy sesame seeds and poppy seeds.
• Oil: you’ll need a little oil (olive or avocado will work) to coat the inner liner of your pot).

How to make wheat bagels in the Ninja Foodi

I’m loving my Ninja Foodi, and making the bagels in the Ninja Foodi is a breeze. There are two main steps to any bagel after allowing the dough to rise–boiling and baking. You can use your Foodi to boil using the pressure cooker and sauté feature, and then bake them using the air fryer/bake function.

1. Allow dough to rise

1. Mix yeast with 1 tablespoon of sugar and 1 tablespoon of warm water. Loosely cover with a tea towel and set it to the side for a few minutes. You’ll be looking for some bubbles at the top to know it’s ready–it should take about five minutes.
2. Mix together salt and flour. After you notice the yeast mixture beginning to bubble, add it to the salt and flour mixture along with the rest of your warm water.
3. Place your dough on a floured work surface and knead it for a few minutes. You’re looking for it to stop sticking to your hands. If it’s super sticky, add a little more flour. If it seems dry, add a bit of water.
4. Add the olive oil (or generously spray the olive oil) to the inner liner of your pot.
5. Place your dough ball inside the pot. Rub the dough on the bottom of the pot so both the top and bottom are coated with a bit of oil. Place a light towel on top of the dough to help it rise.
6. Turn your Foodi to dehydrate and set the temp to 105 degrees. Set a timer and allow the dough to rise for 30 minutes.

2. Form bagels and allow to rise again

1. While the dough is rising, get your toppings ready and place some cornmeal on the counter.
2. After 30 minutes, pull your dough out of the pot and place it on your counter. Quickly fill up your Foodi with water about halfway, set your pressure cooker for 5 minutes and then press start. Allow the water to boil while you’re forming the bagels. This will take about 20 minutes total so you can save significant time by starting this step as soon as the dough is out of the pot.
3. Divide the dough up into 6, 8, or 10 pieces. (see recipe tips for calorie breakdown)
4. Shape the bagel dough into circles by rolling out thin strips and securing them at the ends or by making a round ball and poking a hole through the center of the ball of dough.
5. Place the wheat bagels on the counter and put a thin kitchen towel over them. Allow them to rest for 15 minutes or so.

3. Boil the bagels

1. After the water comes to pressure, press sauté and allow the water to boil.
2. Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes. When they’re done, pull them out with big tongs or a large slotted spoon that can cover the entire bagel (using small ones might make your bagels break in half).
3. Place them on a wire rack while you boil the rest of the bagels.

Pro Tip: If you’re making multiple types of homemade healthy bagels, boil the plain ones first and then the seasoned ones. For example, cinnamon raisin bagel dough will make the water taste of cinnamon. Boil your plain bagels first, then the cinnamon raisin ones.

4. Top the bagels

1. Mix up your egg and add 2 tablespoons of water. Brush the egg mixture onto your boiled bagels to help the toppings stick. I brush both sides, because I hate sitting down to eat a bagel and being sad that only one side has flavor. Don’t you?
2. Dip your wheat bagels into the toppings. Be sure to dip both sides for maximum flavor!
3. To make sure all the toppings are evenly distributed, roll in seasoning, and then use a spoon to sprinkle any seasonings over the top of the bagels that you might have missed.

Tip: If you are allergic to eggs, water will work fine for this step. I’d recommend brushing one at a time with water, then topping.

5. Bake the bagels

1. Once your bagels are topped, use your air fryer rack inside the Foodi and place 2-3 bagels at a time on the rack. Bake at 350 degrees for 10-12 minutes, flipping halfway through. Keep checking to make sure they don’t burn. Once they are a golden brown color you can take them out of the oven.
2. Let your bagels cool. If you’re not planning on eating these homemade healthy bagels right away, you’ll want to freeze them for freshness, as they have no preservatives in them. Freeze the leftover bagels individually so they don’t stick together.

How to make Instant Pot bagels

An Instant Pot or any other electric pressure cooker can be used to warm the dough to help it rise, and then also used to boil the bagels. You’ll need either an air fryer or an oven to bake the bagels after you boil them. You could also use a Mealthy CrispLid with your electric pressure cooker.

You’ll follow the step-by-step guide above, but with a few slight changes.

1. Allow dough to rise: Set your Instant Pot to the normal yogurt setting, or use the keep warm function.
2. Form bagels and allow to rise again
3. Boil the bagels
4. Top the bagels
5. Bake the bagels: Bake in the oven or air fryer at 350º for 4-5 minutes, then flip and bake for 4-5 more minutes.

How to make homemade healthy bagels in the stove/oven

Using your stove to boil the bagels and your oven to bake them is a great way to make these skinny bagels. You’ll use most of the techniques used in the directions above, with only a few minor changes when making them in the stove/oven.

1. Allow dough to rise: Place the dough in a large bowl and cover it with a thin towel. Allow to rise for 30 minutes. If you can get your oven warm for a few minutes and let the bowl of dough rise in there that’s best. Just set the oven to turn on for 2-3 minutes, then turn it off.
2. Form bagels and allow to rise again 
3. Boil the bagels: Boil the bagels in a large pot of water on the stove. Boil the shaped bagels using the same technique referenced above.
4. Top the bagels
5. Bake the bagels: Preheat your oven to 350 degrees. Place the bagels in the preheated oven on a large baking sheet and bake for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!

Recipe tips

• Calorie breakdown: 6 bagels will make each one about 208 calories, 8 bagels will make each one about 156 calories, and 10 bagels will make each one about 125 calories.
• If your bagels are coming out flat, make sure that you allowed the dough to rise in a warm place for at least 30 minutes (for instant yeast). Go back through your ingredients–are you sure that you added sugar to the yeast instead of salt?
• If the dough rose, but the bagels ended up flat after the baking process, is could be possible that you didn’t allow the bagels to boil in the hot water long enough.
• These bagels are not gluten-free.
• The bagel toppings are endless. There are so many options to choose from. I prefer the classic everything bagels. I buy the seasoning from Costco and the bagels are always delicious.
• If I’m making only sweet flavored bagels like cinnamon raisin, blueberry, strawberry, etc, I’ll add dry spices (like cinnamon and raisins) to the dough before it rises for the first time. Then I’ll add some honey to the dough along with my wet toppings after they rise the first time.
• If you’re following a specific diet that requires you to count your sweeteners, like the 21 Day Fix or Weight Watchers, you can easily add your chosen amount of honey and fruit to your bagels depending on how much you want. For example, I add 1 teaspoon of honey to each cinnamon raisin bagel, along with some raisins.
• Bagels can be stored in the refrigerator for a few days, but the freezer is the best choice for keeping them delicious the longest. These bagels are preservative free so they won’t last as long as the store bought bagels.
• If freezing: Allow the bagels to cool completely, cut the bagels in half, and place parchment paper or plastic wrap in between cooled bagels when freezing.

Healthy Eating Plans

Portion Fix

When you divide this recipe to make 10 bagels, each one of these whole wheat bagels counts as one yellow container. If you add honey, raisins, or other sweeteners or fruits to your bagel dough, you’ll want to add that into your counts.

Weight Watchers

When dividing this recipe to make 10 bagels, each bagel counts as 3 points on the 2023 Plan, Blue, Green, and Purple plans. If you add honey, raisins, or other sweeteners or fruits to your dough, make sure to recalculate the points on the Weight Watchers website.

More Healthy Breakfast Recipes

• Instant Pot Breakfast Casserole
• Zucchini and Sausage Breakfast Casserole
• 2 Ingredient Banana Pancake Recipe
• Healthy Breakfast Fried Rice Recipe
• Healthy Starbucks Copycat Egg Bite Recipe
• Baked Banana Oatmeal Recipe
• Homemade Crunchy Granola Recipe

Print

Homemade Healthy Bagels

These homemade healthy bagels are delicious and satisfying and have the same properties of a real New York City bagel–they’re dense, chewy, and delicious. If you’ve been wondering how to make wheat bagels, you’re going to love this recipe and making your own budget-friendly bagels at home!

Course Breakfast

Cuisine American

Keyword skinny bagels, wheat bagels

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time & prep: 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 bagels

Calories 113kcal

Author Becca Ludlum

Equipment

• Ninja Foodi
• Silpat Mat
• Metal Pan for Oven

Ingredients

• 1 package instant yeast
• 1 tbsp sugar
• 1 cup warm water divided
• 1 tsp salt
• 2.5 cups whole wheat flour
• cornmeal for dusting the counter
• oil olive or avocado for coating the inner liner of your pot.
• 1 egg

US Customary – Metric

Instructions

How to make wheat bagels in the Ninja Foodi:

• Allow dough to rise:
• Mix your instant yeast with 1 tablespoon of sugar and 1 tablespoon of warm water. Loosely cover and set it to the side for a few minutes. You'll be looking for some bubbles at the top to know it's ready–it should take about five minutes. 1 package instant yeast, 1 tbsp sugar, 1 cup warm water
• Mix together salt and flour. After you notice the yeast beginning to bubble, add it to the salt and flour mixture along with the rest of your warm water. 1 tsp salt, 2.5 cups whole wheat flour
• Place your dough on a floured surface and knead it for a few minutes. You’re looking for it to stop sticking to your hands. If it’s super sticky, add a little more flour.
• Add the olive oil (or generously spray the olive oil to the inner liner of your pot. oil
• Place your dough inside the pot. Rub the dough on the bottom of the pot so both the top and bottom are coated with a bit of oil. Place a light towel on top of the dough to help it rise.
• Turn your Foodi to dehydrate and set the temp to 105 degrees. Set a timer and allow the dough to rise for 30 minutes.
• Form bagels and allow to rise again:
• While the dough is rising, get your toppings ready and place some cornmeal on the counter. cornmeal
• After 30 minutes, pull your dough out of the pot and place it on your counter. Quickly fill up your Foodi about halfway, set your pressure cooker for 5 minutes and then press start. Allow the water to boil while you're forming the bagels. This will take about 20 minutes total so you can save significant time by starting this step as soon as the dough is out of the pot.
• Divide your dough up into 6, 8, or 10 pieces (nutrition calculated based on 10 bagels)
• Shape the bagels into circles by rolling out thin strips and securing them at the ends or by making a round ball and poking a hole through the middle.
• Place the wheat bagels on the counter and put a thin towel over them. Allow them to rest for 15 minutes or so.
• Boil the bagels:
• After the water comes to pressure, press sauté and allow the water to boil.
• Place a few bagels at a time into the boiling water, and allow them to boil for 3 minutes, then flip and allow to cook for 2-3 more minutes. When they’re done, pull them out with big tongs that can cover the entire bagel (using small ones might make your bagels break in half).
• Place them on a drying rack while you boil the rest of the bagels.
• Pro Tip: If you’re making multiple types of homemade bagels, boil the plain ones first and then the seasoned ones. For example, cinnamon raisin bagel dough will make the water taste of cinnamon. Boil your plain bagels first, then the cinnamon raisin ones.
• Top the bagels:
• Mix up your egg and add 2 tablespoons of water. Brush the mixture onto your bagels to help the toppings stick. I brush both sides, because I hate sitting down to eat a bagel and being sad that only one side has flavor. Don't you? 1 egg
• Dip your wheat bagels into the toppings. Like I said above, change your life and put your toppings on BOTH sides.
• I brush with egg, then dip into seasoning, roll in seasoning, and then use a spoon to make sure everything is coated.
• Tip: If you are allergic to eggs, water will work fine for this step. I’d recommend brushing one at a time with water, then topping.
• Bake the bagels:
• Once your bagels are topped, use your air fryer rack inside the Foodi and place 2-3 bagels at a time on the rack. Bake at 350 degrees for 10-12 minutes, flipping halfway through. Keep checking to make sure they don’t brown too much.
• Let your bagels cool. If you don't plan on eating these right away, you’re going to want to freeze them for freshness, as they have no preservatives in them. Freeze the wheat bagels individually so they don’t stick together.

How to make Instant Pot bagels:

• You can use the Instant Pot or any other electric pressure cooker to warm the dough to help it rise and then boil the bagels. You'll need either an air fryer or an oven to bake the bagels after you boil them. You could also use a Mealthy CrispLid with your electric pressure cooker.
• Allow dough to rise: Set your Instant Pot to the normal yogurt setting, or use the keep warm function.
• Form bagels and allow to rise again: No changes need to be made to this step.
• Boil the bagels: No changes needed.
• Top the bagels: No changes needed.
• Bake the bagels: Bake at 350º for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!

How to make wheat bagels using the stove/oven:

• Using your stove to boil the bagels and your oven to bake them is a great way to make these skinny bagels. You won’t miss a thing if you want to do it this way.
• Allow dough to rise: Place your dough in a large bowl and cover with a thin towel. Allow to rise for 30 minutes. If you can get your oven warm for a few minutes and let the bowl of dough rise in there that’s best. Just set the oven to turn on for 2-3 minutes, then turn it off.
• Form bagels and allow to rise again: No changes need to be made to this step.
• Boil the bagels: Boil the bagels in a large pot on the stove. The rest of the instructions for this step are the same no matter what cooking method you use.
• Top the bagels: No changes needed.
• Bake the bagels: Preheat your oven to 350 degrees. Place the bagels on a baking sheet and bake for 4-5 minutes, then flip and bake for 4-5 more minutes. If you have a convection oven, take advantage of that feature!

Video

Notes

Nutrition information is calculated based on this recipe making 10 bagels. 

Healthy eating plans:

21 Day Fix Container Counts:

One of these whole wheat bagels counts as one yellow container. If you add honey, raisins, or other sweeteners or fruits to your bagel dough, you’ll want to add that into your counts.

Weight Watchers points:

When dividing this recipe to make 10 bagels, each bagel counts as 3 points on the 2023 Plan, Blue, Green, and Purple plans. If you add honey, raisins, or other sweeteners or fruits to your dough, make sure to recalculate the points on the Weight Watchers website.

Nutrition

Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Calcium: 13mg | Iron: 1mg

The post Homemade Healthy Bagel Recipe appeared first on My Crazy Good Life.

Growing up in Upstate New York, my favorite thing about apple season was picking an abundance of apples and bringing them home to make all sorts of delicious apple recipes, like apple pie, apple cider, and applesauce. It was a family tradition. Now I can still get that fresh apple flavor when I make this easy applesauce recipe.

The taste of homemade applesauce is so much better than store-bought applesauce, and using an electric pressure cooker is the easiest way I’ve found to make it. Choose your favorite variety of apples and you’ll have delicious applesauce ready to eat in no time!

Where’s the recipe?

Here at My Crazy Good Life we want to make our recipes easy for anyone to follow. In this article you will find ingredient information, detailed cooking instructions, recipe tips and tricks, meal prep ideas, and healthy eating plan calculations. If you would like to get straight to cooking, scroll down to the bottom of the page where you will find the full recipe for this easy Instant Pot Applesauce.

Ingredients in Cinnamon Applesauce

• Apples: you can make this fresh applesauce out of any type of apple that you prefer. I like to use a combination of different apples when I make this recipe. If you want to make organic applesauce, choose your favorite variety of organic apples.
• Cinnamon: just a little cinnamon adds delicious flavor to this homemade apple sauce.

How to Make Instant Pot Applesauce

1. First, core 6 unpeeled apples and then cut them into chunks.
2. Next, place a steamer basket into the inner pot of the Instant Pot.
3. Then fill the steamer basket with the apple pieces and add water to cover 3/4 of the apples.
4. Use the steam setting on your Instant Pot and set the timer for 14 minutes.
5. When the cooking time is done, remove the cooked apples and place them in a blender or food processor with about 1 cup of water from the Instant Pot steaming, and add a tablespoon of ground cinnamon. You can also use an immersion blender if you have one.
6. Blend the apples until you get your desired consistency. If you prefer chunky applesauce you can use a fork or potato masher instead of a blender.
7. Serve immediately or store in an airtight container in the fridge for about a week or freezer for up to 6 months. See freezing and thawing tips below.

Recipe tips

• Different types of apples can be used for this homemade applesauce recipe. Keep in mind that some varieties of apples are sweeter than others.
• Fuji, Gala or Golden Delicious are sweeter apples that would work well in this recipe.
• If you prefer tart apples, Granny Smith apples are a good option and they are easy to find in most grocery stores.
• Do you like a mix of tart and sweet apples? Honeycrisp, Opal or Pink Lady apples would be a great choice.
• If you like your applesauce on the sweeter side you could always add in a little maple syrup or brown sugar, just be sure to adjust your nutrition calculations if you are following any healthy eating plan.
• This simple recipe is great for meal prep. If you are not going to eat your applesauce right away, simply freeze it for up to 6 months in individual portion size containers.
• An ice cube tray works well for small portions. Once frozen, remove the frozen applesauce cubes and store them in a freezer bag until you are ready to use them.
• To thaw, set in the refrigerator overnight or place the storage container in lukewarm water, changing water as needed until the applesauce has thawed.

Healthy Eating Plans

21 Day Fix

• 1 serving of this Instant Pot applesauce recipe is 1 purple container.
• The entire applesauce recipe is 6 purple containers.

2B Mindset

This recipe is an FFC and can be eaten as part of a snack, breakfast, or lunch.

Weight Watchers

This recipe counts as 0 Points on the 2023 Plan.

More Instant Pot Recipes

• Healthy Homemade Cream of Mushroom Soup
• Perfect Instant Pot Turkey Breast Recipe
• Zucchini Bread Baked Oatmeal Recipe
• Healthy Homemade Instant Pot Yogurt Recipe
• Perfect Steel Cut Oats in the Instant Pot
• How to Cook White Rice in the Instant Pot
• Slow Cooker Pork Chops

Print

Instant Pot Applesauce

This easy recipe for homemade Instant Pot Applesauce is so simple and delicious. It's an unsweetened applesauce that uses no white sugar or any other added sweeteners, and it makes the best applesauce!

Course Side Dish

Cuisine American

Keyword Applesauce, instant pot

Prep Time 4 minutes minutes

Cook Time 14 minutes minutes

Blending Time 2 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 119kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Instant Pot Trivet

Ingredients

• 6 apples any variety or combination of varieties
• 1 cup water reserved water from steaming
• 1 tbsp cinnamon

Instructions

• First, core 6 unpeeled apples and then cut them into chunks. 6 apples
• Next, place a steamer basket into the inner pot of the Instant Pot.
• Fill the steamer basket with the apple pieces and add water to cover 3/4 of the apples. 1 cup water
• Use the steam setting on your Instant Pot and set the timer for 14 minutes.
• When the cooking time is done, remove the cooked apples and place them in a blender or food processor with about 1 cup of water from the Instant Pot steaming and add a tablespoon of ground cinnamon. You can also use an immersion blender if you have one. 1 tbsp cinnamon
• Blend the apples until you get your desired consistency. If you prefer chunky applesauce you can use a fork or potato masher instead of a blender.
• Serve immediately or store in an airtight container in the fridge for about a week or freezer for up to 6 months. See freezing and thawing tips below.

Notes

21 Day Fix

• • 1 serving of this Instant Pot applesauce recipe is 1 purple container.

• • The entire applesauce recipe is 6 purple containers.

2B Mindset

This recipe is an FFC and can be eaten as part of a snack, breakfast, or lunch.

Weight Watchers

This recipe counts as 0 Points on the 2023 Plan.

Nutrition

Calories: 119kcal | Carbohydrates: 31.7g | Protein: 0.7g | Fat: 0.4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 243mg | Fiber: 6g | Sugar: 23.2g | Calcium: 12mg | Iron: 1mg

The post Instant Pot Applesauce appeared first on My Crazy Good Life.