I love making guacamole to go with tortilla chips or to use on top of tacos, enchiladas or burrito bowls.

Guacamole is a good source of vitamins C, E, and K, as well as fiber and healthy fats. Homemade guacamole is a delicious recipe that’s gluten and dairy free.

My signature simple guacamole recipe is heavy on cilantro, and includes only 5 ingredients. It’s an easy recipe to customize to your taste preferences, and I know you will love all the flavors of this homemade guacamole 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 our site, we make our recipes simple and easy to follow.

If you would like to skip past the ingredient information, detailed instructions, recipe tips, and healthy eating plan calculations, you can scroll to the bottom of the page where you will find our printable recipe card for this Simple Guacamole Recipe.

Ingredients in Simple Guacamole Recipe

• Avocados: Avocados are very nutritious. They’re great sources of folate, potassium, and healthy fats, as well as vitamins K, C, and E. They also contain small amounts of B vitamins and minerals, such as copper, phosphorus, magnesium, manganese, iron, and zinc. You will want to be sure to use ripe avocados to make good guacamole. If the avocado yields to firm gentle pressure, you’ll know it’s ripe and ready to eat.
• Cilantro: Fresh cilantro has a fragrant, refreshing and citrusy taste and aroma, though not everyone agrees. Some people may have a specific genetic trait where cilantro tastes like soap. I am not one of those people and I feel strongly that cilantro is essential in authentic guacamole recipes.
• Onion: I use white diced onion when I make guacamole, but you can also use red onions or even onion powder if you’re in a pinch, though not suggested.
• Tomato: I use roma tomatoes for this guacamole recipe. If you don’t like chopped tomato in your homemade guacamole, you can omit the roma tomato.
• Salt: I use just a pinch of salt when I make guacamole. I know everyone’s tastes are different so I suggest adding a little salt, then tasting the guacamole until you get the perfect guacamole flavor.
• Optional: Some other ideas to add to your homemade guacamole are fresh lime juice, jalapeno pepper or serrano pepper (if you like spicy guacamole), fresh garlic, or even grilled corn.

How to Make the Best Guacamole Recipe

1. Start by chopping the vegetables. Bigger is better in my opinion.
2. Then, in a medium bowl, gently mash the avocado with a fork or potato masher, but don’t smash too much. The best guacamole is chunky guacamole!
3. Mix the chopped onion, chopped cilantro, and chopped tomatoes together with the salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas!
4. Finally, mash the avocados together with the chopped vegetables. Taste test your guacamole and adjust seasonings as needed.
5. Serve immediately and enjoy the fresh flavor of this homemade guacamole recipe!

Recipe Tips

• Guacamole is really best when it’s served fresh. If you must store leftover guacamole, it might help to add lime juice or lemon juice to keep your guac from turning brown. Simply squeeze the extra lime juice or lemon juice on top of the guacamole, and then cover with plastic wrap (laying plastic wrap directly on top of the guac, and pressing out any air bubbles.) Store guacamole in an airtight container in the refrigerator for one to three days.
• This is a basic guacamole recipe that is so easy to adjust to your preferences. You can omit or add to this simple guacamole recipe and it will still be delicious!

Healthy Eating Plans

21 Day Fix Simple Guacamole Recipe

The entire guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this simple guacamole is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Simple Guacamole Recipe

5 2023 Plan Points

Looking for recipes to go with this simple guacamole recipe?

• Steak Fajita Bowl
• Healthy Carne Asada Enchiladas
• Crockpot Chicken Fajitas
• Easy Carnitas Taco Recipe
• Healthy Veggie Quesadillas

Print

Simple Guacamole Recipe

This easy guacamole recipe is so delicious and the perfect dip for tortilla chips!

Course Appetizer

Cuisine Mexican

Keyword Easy Guacamole

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 people

Calories 211kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Mixing Bowls

Ingredients

• 2-3 ripe avocados
• 1 bunch cilantro
• 1/2 onion
• 1 tomato
• pinch of salt

Instructions

• Chop the veggies. Bigger is better in my opinion. 1 bunch cilantro 1/2 onion 1 tomato
• Smash the avocado with a fork, but don't smash too much. The best guacamole is chunky guacamole! 2-3 ripe avocados
• Mix your veggies together and add a pinch of salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas! pinch of salt
• Mix in your avocados, then dip and enjoy.

Notes

Healthy Eating Plans

21 Day Fix Easy Guacamole Recipe

The entire easy guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this easy guacamole recipe is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Easy Guacamole Recipe

Per serving: 5 2023 Plan Points

Nutrition

Calories: 211kcal | Carbohydrates: 9.9g | Protein: 2.1g | Fat: 19.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 529mg | Fiber: 7.1g | Sugar: 1.2g | Calcium: 160mg | Iron: 0.2mg

The post Simple Guacamole Recipe appeared first on My Crazy Good Life.

I know that zoodles and sweet potato pasta are not the same as real linguini or spaghetti but I can’t feasibly eat those things everyday and still maintain my healthy lifestyle…so I make the best of it with delicious recipes like this!

If you’ve never tried a spiralized veggie in place of your traditional cooked pasta you should give it a go. Zoodles can be a key ingredient, along with some protein and veggies, can make a delicious and healthy alternative that you and your whole family actually enjoys!

I personally think our sweet potato pasta has more delicious flavors than any roasted sweet potatoes recipe i’ve found online. Our sweet potato pasta is also healthier and more delicious than cooked pasta.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes to all of our readers. We realize that we have a wide variety of readers who are either starting out their cooking journey, or those that are experts in the kitchen.

To help support all readers, we strive to included detailed instructions, top tips and tricks, healthy eating plan point information, as well as nutritional information. If you are ready to start cooking with the more basic version of this recipe, simply scroll down to the bottom of the page where you’ll find our easy to print How to Make Sweet Potato Pasta recipe.

Ingredients in Sweet Potato Pasta

• Butter
• Ground sage: Sage is such the perfect match for sweet potatoes. This combination reminds me of all things Fall and delicious.
• Garlic powder
• Sweet potatoes: Sweet potatoes and yams are not the same. We like sweet potatoes because they have an abundance of health benefits.
• Salt & pepper: (to taste)

Spiralizer – How to make Vegetable pasta

You can make any kind of vegetable pasta easily with a spiralizer. I love this one, I use it pretty regularly to make zoodles and all variety of other spiralized vegetables! It’s really simple. Once you have your potatoes peeled you insert them into the spiralizer and turn the crank. Smooth motions will keep your sweet potato pasta in long strands just like noodles.

I’ve found that using vegetable pasta really cuts down on carbs and helps me keep my healthy lifestyle goals on point. You’ll end up with a long core that comes out during the spiralizing process, you can chop that up a bit and include it or you can compost it or toss it. Just be aware if you’ve never made zoodles before that it’s totally normal!

If you decide you like making sweet potato pasta you have to try out this recipe for steak fajita zoodles, it’ll further solidify your obsession with spiralizing, I promise! Sweet potato linguini and other zoodle recipes are great for anyone who might be dealing with a gluten intolerance too! They can be cooked up dairy free as well so they’re amazing for special dietary needs.

How to Make Sweet Potato Pasta

1. Peel sweet potatoes.
2. Use a spiralizer with a coarse shred or flat blade to make the sweet potato pasta.
3. Melt butter in large skillet over medium high heat.
4. Add sage, garlic powder, and salt (if using).
5. Add sweet potato zoodles.
6. Stir and toss until tender (approx. 3 to 5 min).

Recipe Tips

• Our sweet potato pasta noodles are the most flavorful when you serve immediately.
• If you love roasted sweet potato, you’re going to love this pasta swap. We prefer sweet potatoes over white potatoes, although those can also have nutritional value too!
• You could serve the sweet potato pasta with a creamy sauce, or a simple pasta sauce. We think these are perfectly wonderful without an additional pasta sauce.

Healthy Eating Plan Points

Weight Watchers Points

3 2023 Plan Points | 5 Freestyle Points

21 Day Fix Sweet Potato Pasta

The entire recipe is 6 Teaspoons and 6 Yellow depending on the size of your sweet potatoes. Use your containers to measure the potatoes if you are unsure!

Depending how you decide to use this recipe, as a base, a side dish, etc. you can measure accordingly with your yellow containers. Just remember that for each Yellow you need to count a Teaspoon as well!

2B Mindset

This recipe makes an excellent choice for Fiber Filled Carbohydrates. Your FFC’s vary based on which meal of the day so you can measure out your portions accordingly! Add some protein like these teriyaki turkey meatballs and some veggies and you’ll be on your way to an excellent 2B Mindset meal.  

Looking for more healthy recipes?

If you are searching for more delicious 21 Day Fix recipes you can find them right here. I’ve included a few that would go great with sweet potato pasta zoodles!

• Healthy Teriyaki Meatballs
• Instant Pot Mini Meatloaf
• Turkey Swedish Meatballs in the Instant Pot
• Steak Fajita Recipe with Zoodles

Print

How to Make Sweet Potato Pasta

Our sweet potato pasta is a healthy, gluten free pasta alternative that tastes delicious.

Course Side Dish

Cuisine American

Keyword Sweet Potato Linguini

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 92kcal

Author Becca Ludlum

Equipment

• Spiralizer
• Enameled Cast Iron Pan
• Kitchen Knife

Ingredients

• 2 tbsp butter
• 1 tsp sage ground
• 1 tsp garlic powder
• salt to taste
• 3 sweet potatoes long ones make for pretty noodles!

Instructions

• Peel potatos 3 sweet potatoes
• Use a spiralizer with a coarse shred or flat blade to make the sweet potato pasta
• Melt butter in large skillet 2 tbsp butter
• Add sage, garlic powder, and salt 1 tsp sage, 1 tsp garlic powder, salt
• Add potato zoodles
• Stir and toss over medium high heat until tender (approx. 3 to 5 min)

Notes

21 Day Fix: Entire Recipe is 6 T and 6 Y

WW: 3 2023 Plan Points | 5 Freestyle Points

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9340IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post How to Make Sweet Potato Pasta 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.

I love swapping out quinoa in any rice dish because quinoa is a whole grain and gives me a healthy boost that helps me feel full even longer. Quinoa is a complete protein and includes all nine essential amino acids that are perfect in a healthy and balanced diet. I make this crispy quinoa often and have so many delicious ways to incorporate this into my daily intake. 

The first time I made crispy quinoa, I was nervous that I wouldn’t find uses for it, but easily found out that I love sprinkling it over salads, buddha bowls, oatmeal, breakfast cereal, and even homemade chocolates. The quinoa provides a slightly nutty flavor and the perfect crunchy texture to level up any and all of my healthy snacks. 

The next time I use our simple method to make crispy quinoa, I’m going to play around with adding different seasonings and spices that will make this healthy crunch even more versatile.

Where’s the Recipe?

Here at My Crazy Good Life we work hard to empower all of our readers. We want you to feel confident and successful in the kitchen. With that being said, we take the time to write our recipes with detailed instructions, helpful tips and tricks, nutritional information, and healthy eating plan points. 

If you are ready to cook and not in need of all of this helpful information, simply scroll down to the bottom of the page where you can find our easy to print recipe for How to Make Crispy Quinoa. 

Ingredients in Crispy Quinoa

• Quinoa: Swoon! I’m obsessed with this healthy whole grain that is a superfood AND a complete protein! Quinoa is the perfect addition to meals, and any healthy snack in my opinion. (Quinoa crispies, puffed quinoa, quinoa crisps, crispy quinoa cakes, quinoa pops – so many options!) We prefer to use the white quinoa, but any quinoa mixture will work perfectly. 

How to Make Crispy Quinoa on the Stovetop

1. Rinse quinoa in cold water in a mesh colander or bowl.
2. Add 1 cup of uncooked quinoa to a hot dry pan on low-medium heat (not cooked quinoa, but it will be wet from rinsing). If you add too much quinoa, it won’t toast, it’ll just cook. 
3. Use a wooden spoon or whisk to stir the quinoa as it’s toasting. (Don’t use a metal utensil – it’ll scratch your pan because you’ll be doing a lot of whisking).
4. The quinoa will be fairly wet, then it’ll start to dry out and eventually it’ll pop. If the temp is too high, it’ll start popping fast and make a mess. If you keep the temp to low-medium/medium, it’ll give you a bit of warning. :) 
5. Once the quinoa starts to turns a golden brown color (if using white quinoa) and gets crunchy, remove from heat and allow the quinoa to cool completely. 

How to Make Crispy Quinoa in the Oven

1. Preheat the oven to 375º.  
2. Rinse quinoa in a large bowl or mesh colander with cold water.
3. Add 1 cup of quinoa to a baking sheet, lined with parchment paper. Spread out quinoa into a single layer. This is an easy way to ensure that the quinoa will crisp evenly. 
4. Cook for 20-30 minutes. Stir the quinoa every 5-10 minutes to promote even cooking.
5. Once you notice that it slightly turns color and gets crunchy, remove from oven and allow the quinoa to cool completely. 

Recipe Tips

• Make sure your crunchy quinoa is correctly cooked, as eating raw quinoa can cause digestive discomfort. 
• We first tested cooking crispy quinoa on medium-high heat and found that the quinoa cooked too quickly and started popping. Be sure to keep your pan on low-medium heat. 
• If you have any leftover quinoa, store in an airtight container but try to use up all of the quinoa as quickly as possible. The crispy quinoa gets soggy when being stored in a container. 
• We opt to not use any tablespoons of olive oil when making our crispy quinoa, we found it unnecessary to do so in the crisping process. If you do want to use olive oil for an extra crunch booster, be sure to only use one tablespoon of olive oil. Adding too much will make your quinoa soggy.
• Crispy quinoa can be served alongside roasted veggies – the extra crunch and nutty flavor will be the perfect extra protein boost for your roasted veggie side. 

Healthy Eating Plans

21 Day Fix Crispy Quinoa

Each 1/2 cup serving is 1 yellow container.

Weight Watchers Points

A half cup serving is 3 2023 Plan Points

2B Mindset

This is a delicious addition to your breakfast or lunch plate!

More healthy and delicious snack recipes

• Recipe for Baked Carrot Fries
• Low Carb Cloud Bread with Greek Yogurt
• Air Fryer Buffalo Cauliflower Bites
• No-Bake Tahini Chocolate Chip Balls
• Easy Black Bean and Corn Salad

Print

How to Make Crispy Quinoa

Making crispy quinoa is easy and I love sprinkling it over salads, buddha bowls, oatmeal, breakfast cereal, and homemade chocolates.

Course Side Dish

Cuisine American

Keyword quinoa

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 104kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Baking Sheet
• Strainer

Ingredients

• 1 cup uncooked white quinoa

Instructions

How to Make Crispy Quinoa on the Stovetop

• Rinse quinoa in cold water. 1 cup uncooked white quinoa
• Add 1 cup of quinoa to a hot dry pan on low-medium heat (not cooked quinoa, but it will be wet from rinsing). If you add too much quinoa, it won't toast, it'll just cook. 
• Use a wooden spoon or whisk to stir the quinoa as it's toasting. (don't use a metal utensil – it'll scratch your pan because you'll be doing a lot of whisking)
• The quinoa will be fairly wet, then it'll start to dry out and eventually it'll pop. If the temp is too high, it'll start popping fast and make a mess. If you keep the temp to low-medium/medium, it'll give you a bit of warning.
• Once you notice that it slightly turns color and gets crunchy, remove from heat and allow the quinoa to cool completely. 

How to Make Crispy Quinoa in the Oven

• Preheat the oven to 375º.  
• Rinse quinoa in a large bowl or mesh colander with cold water.
• Add 1 cup of quinoa to a baking sheet. Spread out quinoa into a single layer. This is an easy way to ensure that the quinoa will crisp evenly. 
• Cook for 20-30 minutes. Stir the quinoa every 5-10 minutes to promote even cooking.
• Once you notice that it slightly turns color and gets crunchy, remove from oven and allow the quinoa to cool completely. 

Notes

Recipe Tips:

• Be sure to fully cook crispy quinoa, eating raw quinoa can cause digestive discomfort. 

Healthy Eating Plans

21 Day Fix Crispy Quinoa

Each 1/2 cup serving is 1 yellow container.

Weight Watchers Points

3 2023 Plan Points

Nutrition

Calories: 104kcal | Carbohydrates: 18.2g | Protein: 4g | Fat: 1.7g | Saturated Fat: 0.2g | Sodium: 2mg | Potassium: 160mg | Fiber: 2g | Sugar: 0g | Calcium: 13mg | Iron: 1mg

The post How to Make Crispy Quinoa appeared first on My Crazy Good Life.

Asparagus is a delicious vegetable with many health benefits. It is a good source of vitamins A, C, and K, as well as fiber and antioxidants. Making this creamy asparagus soup is easy and it’s great for meal prep. I can make a big batch on my prep day and have easy dinners or lunches throughout the week.

Where’s the recipe?

Here at My Crazy Good Life we have readers of varying levels of comfort in the kitchen. We want all of our readers to feel confident when they recreate our recipes, so we like to provide you with lots of helpful information.

In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that you can scroll to the bottom of the page where you will find our easy to print full recipe for this easy Cream of Asparagus Soup. 

Ingredients in this Cream of Asparagus Soup

• Asparagus: spring is typically asparagus season but I make this creamy soup any time of year. Asparagus has low calories and is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. Buy fresh asparagus for this recipe!
• Vegetable stock: I make this recipe with vegetable stock but you can use chicken broth or chicken stock if you don’t have any dietary restrictions. 
• Olive oil: Olive oil is rich in monounsaturated oleic acid. It is said that this fatty acid has many beneficial effects and is a great choice for cooking.
• Flour: I use whole wheat flour for this simple soup. If you want to make gluten free cream of asparagus soup, the easiest way would be to substitute whole wheat flour for your preferred GF flour.   
• Balsamic vinegar: balsamic vinegar is a perfect addition to this nutritious soup. It’s delicious and contains no fat and very little natural sugar. 
• Almond milk: One of the easiest ways to lighten up any “cream of” type soup is to remove the heavy cream and butter. Those two ingredients tend to be packed with fat and calories. This is a dairy free cream asparagus soup recipe that is so delicious you won’t even miss the cream. Make sure you buy unsweetened, plain almond milk. 

How to Make Healthy Cream of Asparagus Soup 

1. First, trim the woody ends off of the asparagus and chop asparagus into small pieces.
2. Sauté asparagus pieces with olive oil over medium heat until tender. Then add the balsamic vinegar and flour or flour substitute.
3. In a large pot, pour in the stock and almond milk, and then add the asparagus mixture.
4. Allow the liquids to come to a rolling boil over high heat and then simmer on low heat for 8-10 minutes.
5. Serve immediately or see tips for storing below.
6. Optional garnishes: chopped fresh dill or chives, black pepper, lemon zest, and a bit of parmesan cheese. 

Recipe Tips

• The recipe, as written, calls for whole asparagus stalks pieces. If you prefer the creamy texture of blended soup, blend the cooled soup with an immersion blender or standard blender.
• To make the soup ahead of time, let the soup cool to room temperature and then store it in the refrigerator, in an airtight container, for 3-5 days. Reheat in the microwave or on the stove top.
• You can freeze the soup for up to 3 months in a freezer-safe container or bag. Here’s my freezing tip: Freeze soup in individual servings. This will make it easy to thaw and reheat just the amount you need.

Healthy Eating Plans

21 Day Fix Cream of Asparagus Soup Recipe

The entire recipe (6 cups) of this Portion Fix Cream of Asparagus Soup is 4 teaspoons and 1 green container.

Per serving (1 cup) is 3/4 teaspoon and 1/6 green container

Weight Watchers

This creamy asparagus soup is low in WW Points.

2 2023 Plan Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points

2B Mindset

This is a perfect lunch recipe for 2B Mindset. You’ll want to add a protein to round our your lunch plate.

Looking for a main course to go with this classic soup?

• Mini Lasagna Bites are a great option that will satisfy your craving for lasagna! I love pairing these mini lasagnas with a side salad or soup.
• Making a Turkey Breast in the Instant Pot is the best way to cook turkey. This main dish would pair wonderfully with this asparagus soup.
• Creamy Tuscan Chicken Pasta has all the flavors of the restaurant version, without all the calories, sodium, and fat. I love making this recipe in one pot using my Instant Pot, but it can also be made in the Crock Pot or right on the stove.
• Instant Pot Turkey Swedish meatballs are a delicious change from the Italian version. Swedish meatballs are a blend of savory spices covered in a light but creamy gravy. 
• These Sweet Potato Crab Cakes are easy and delicious! Perfect for meal prep or an easy dinner recipe.
• This easy Grilled Salmon with Homemade Herb Butter will be your go-to summer grilling recipe!
• This Low Carb Cloud Bread would be perfect on top of the soup. Making cloud bread is a great way to satisfy bread craving (I’m looking at you, crusty bread!) without sabotaging your lifestyle goals.

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Healthy Cream of Asparagus Soup Recipe

Making healthy choices is much easier when there are delicious options! You can make a batch of this quick and easy cream of asparagus soup to fight those cravings. It’s also really easy to make this cream of asparagus soup vegan.

Course Main Course

Cuisine American

Keyword Cream of Asparagus Soup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 92kcal

Author Becca Ludlum

Equipment

• Stock Pot
• Kitchen Knife
• Cutting Board

Ingredients

• 2 cups asparagus chopped
• 3 cups vegetable stock low sodium or chicken stock
• 2 tsp olive oil
• ¼ cup whole wheat flour or any substitute you like
• 1 tbsp balsamic vinegar
• 2 cups almond milk unsweetened

Instructions

• First, trim the woody ends off of the asparagus and chop asparagus into small pieces. 2 cups asparagus
• Sauté the asparagus with the oil until tender, add balsamic vinegar and flour or flour substitute. 2 tsp olive oil 1 tbsp balsamic vinegar ¼ cup whole wheat flour
• In a large pot, pour in the stock and almond milk, and add the asparagus mixture. 3 cups vegetable stock 2 cups almond milk
• Allow the liquids to come to a rolling boil and then simmer for 8-10 minutes.

Notes

Recipe Tips

• The recipe, as written, calls for whole asparagus stalks pieces. If you prefer the creamy texture of blended soup, blend the cooled soup with an immersion blender or standard blender.
• To make the soup ahead of time, let the soup cool to room temperature and then store it in the refrigerator, in an airtight container, for 3-5 days. Reheat in the microwave or on the stove top.
• You can freeze the soup for up to 3 months in a freezer-safe container or bag. Here’s my freezing tip: Freeze soup in individual servings. This will make it easy to thaw and reheat just the amount you need.

Healthy Eating Plans

21 Day Fix Healthy Cream of Asparagus Soup Recipe

The entire recipe (6 cups) of this 21 DF healthy cream of asparagus soup is 4 teaspoons and 1 green container.

Per serving (1 cup) is 3/4 teaspoon and 1/6 green container

Weight Watchers

This creamy asparagus soup is low in WW SmartPoints.

2 2023 Plan Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points

2B Mindset

This is a perfect lunch recipe for 2B Mindset. You’ll want to add a protein to round our your lunch plate.

Nutrition

Calories: 92kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 262mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 2mg

The post Healthy Cream of Asparagus Soup Recipe appeared first on My Crazy Good Life.

Make our Baked Carrot Fries in your air fryer or oven, and lightly salt them to satisfy your french fry cravings!

Our crispy baked carrot fries are a great way to get more healthy vegetables into your daily values. Our crispy carrot fries are made with only three simple ingredients, and make the perfect snack or side dish for your dinner.  

Regular potato fries are delicious, there is no denying that. Our carrot fries are just as delicious, and will help keep your craving for traditional fries at bay. 

The natural sweetness of the carrots pairs perfectly with the simple flavors of sea salt. It’s the perfect combination of sweet, salty, and healthy! Our carrot fries are like sweet potato fries and will earn a five star rating from everyone in your family. 

Where’s the Recipe?

Here at My Crazy Good Life we love it when our readers feel confident and empowered in the kitchen. We strive to provide detailed recipes that are helpful to all varying levels of cooking skills. 

In our recipes we include detailed instructions, nutritional information, healthy eating plan points, as well as other helpful tips and tricks to help you be more successful. If you are ready to start cooking, simply scroll down to the bottom of the page to find the easy to print recipe for Baked Carrot Fries. 

Ingredients in Baked Carrot Fries

• Oil: We recommend using extra virgin olive oil or avocado oil for this recipe. Both oils are full of healthy fats.  
• Sea Salt: Not all salts are the same, the flakiness of sea salt is the perfect dusting of salt for carrots. 
• Carrots: Carrots are delicious and a great option to eat for many health benefits. They are a source of beta carotene, fiber, potassium, and antioxidants. 

Instructions for Baked Carrot Fries in Oven or Air Fryer

1. If cooking these carrot fries in the oven, preheat oven to 350º.  
2. Peel carrots with a vegetable peeler (be careful!), slice into fry-sized pieces that are also a fry shape. 
3. Place carrots in a large mixing bowl and toss with olive oil and salt to taste.
4. Spread carrot sticks in a single layer on a large baking sheet or sheet pan lined with parchment paper. Place baking sheet in hot oven. If cooking in the air fryer, try to place carrots as spread out, in an even layer, as much as possible. 
5. If cooking in the air fryer, check every 2-3 minutes and remove when tips are brown.
6. If in oven, bake for 12-25 minutes at 350 degrees until carrots are browned.
7. Transfer to a large bowl and season with more salt if needed. 

Recipe Tips

• Our oven-baked carrot fries are easily modified and can serve as a starting point if you’re feeling adventurous. Try sprinkling garlic powder, onion powder, or a light dusting of parmesan cheese the next time you make our carrot fries. If you do add additional toppings, please note that your healthy eating plan points would need to be recalculated. 
• These carrot fries are best eaten fresh. You can store them in an airtight container and reheat later, however they aren’t quite as crunchy. 
• Try to cut your fries all the same size and shape. If you have smaller pieces, you might end up with super-burnt crunchy pieces of carrots. 
• This would be a great addition to many of your side dishes at the table for a special occasion. 

Healthy Eating Plans

Weight Watchers

2 Points on the 2023 Plan | 2 Blue, Green, and Purple Plan Points per serving 

21 Day Fix

This 21 Day Fix Recipe for Baked Carrot Fries is a delicious way to use up your green containers for the day. Just fill your green container with these oven baked carrot fries and count as 1 green container and 1 tsp. 

2B Mindset

These Baked Carrot Fries are a delicious addition to lunch or dinner on 2B Mindset.

More healthy but delicious veggie recipes

• Air Fryer Eggplant
• Turnip Fries
• Healthy Oven Roasted Sweet Potatoes
• Filling Vegetarian Meals – Vegetarian Stuffed Peppers

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Recipe for Baked Carrot Fries

These Baked Carrot Fries are the perfect answer to your salt craving! You can use an air fryer or your oven to get crispy vegetable fries that will satisfy your craving!

Course Side Dish

Cuisine American

Keyword Baked Carrot Fries

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 servings

Calories 114kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Kitchen Knife
• Cutting Board

Ingredients

• 2 cups carrots peeled and sliced into fries
• 1 tbsp olive oil
• ½ tsp sea salt

Instructions

• Peel carrots and slice to desired thickness. 2 cups carrots
• Toss with olive oil and salt until evenly coated. 1 tbsp olive oil ½ tsp sea salt
• If baking, pre heat oven to 350º. Line a baking sheet with parchment paper and evenly spread the carrots on top of the paper. Bake for 12-25 minutes until the carrots are browned and desired crispness.
• If air frying, pre heat the air fryer to 350º. Add the carrots directly in the basket. Toss periodically (every 2-3 minutes) for even cooking. Remove when the tips begin to brown, or when desired crispness is reached.

Notes

21 Day Fix Container Counts: Fill your green container and count as 1 green container and 1 tsp. 

Weight Watchers Points: 2023 Plan: 2 Points | 2 Blue, Green, and Purple Plan Points per serving

Nutrition

Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 410mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21384IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg

The post Recipe for Baked Carrot Fries appeared first on My Crazy Good Life.

If you’ve been looking for an easy butternut squash soup recipe, look no further! This is one of my favorite soups and it uses just 6 ingredients that can all be found at your local grocery stores.

There’s something about hearty soups and winter days that make the perfect pairing, but this easy recipe is delicious year round. This is the best butternut squash soup recipe and I hope you love it just as much as we do. 

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all experience levels. We pride ourselves on being a helpful resource to all of our readers. Each recipe includes detailed instructions, nutritional information, cooking techniques, and healthy eating plan point information. 

If you are feeling confident in the kitchen and ready to start cooking, simply scroll down to the bottom of the page where you will find our easy to print healthy butternut squash soup recipe card.

Ingredients in Dairy Free Butternut Squash Soup Recipe

• Butternut squash: butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. It’s also a good source of calcium, iron, phosphorus, and copper. I buy fresh squash, but frozen butternut squash is also a great option.
• Onion: I use yellow onion for this butternut soup recipe, but shallots, white onion or even red onions would be fine too.
• Butter: to make this dairy free, I buy Earth Balance Dairy Free Butter, but a little olive oil or coconut oil would work as well.
• Paprika: paprika is a wonderful seasoning that is mild in flavor and adds a nice color to this simple recipe.
• Vegetable broth: I use veggie broth or stock to make this creamy vegan butternut squash soup. Make sure to buy low sodium broth to keep the salt content down. Chicken broth or chicken stock can be used as well if you’re not vegetarian. 
• Coconut cream: using coconut cream gives this dairy-free soup it’s creamy texture. Make sure you buy full fat coconut milk so you can scrape the cream off the top. You can also use heavy cream if you don’t follow a vegan or dairy free diet.

How to Make this Dairy-Free Butternut Squash Soup

1. First, peel and dice fresh butternut squash into 1 inch cubes.
2. Next, dice the entire onion.
3. In a large stockpot or Dutch oven, melt the Earth Balance “butter” over medium heat.
4. Then add the onions and cook until transparent (about 2 minutes).
5. Add the butternut squash and cook for another 2 minutes.
6. Add the vegetable stock and paprika. Add sea salt and black pepper to taste.
7. Reduce to medium-low heat and simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl. 
8. Use a handheld immersion blender, blend contents to a smooth texture. If you don’t have a hand blender, you can use a regular blender or food processor.
9. Add cream if serving immediately. If not, add cream after reheating and right before serving. Garnish as desired.

Recipe Tips

• Creamy butternut squash soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Here are some tips to get the best results for storing leftover soup:
  • Use a shallow container or bag so the hot soup cools quickly.
  • Avoid storing the soup in a container or bag that is too large, as this will increase the amount of air exposure and make the soup spoil more quickly.
  • Label the container or bag with the date so you know how long it has been stored.
  • If you are freezing the soup, make sure to leave 1 inch of headspace at the top of the container or bag to allow for expansion.
  • To reheat the soup, thaw it in the refrigerator overnight or in the microwave on the defrost setting. Then, reheat the soup on the stovetop over medium heat or in the microwave until heated through.
• Garnish with pumpkin seeds, green onions, parsley, or other fresh herbs to add another depth of flavor. Garnishes are not included in the nutrition facts or healthy eating plan calculations. ​
• Love the taste of roasted veggies? Roast your squash first to make roasted butternut squash soup. To roast butternut squash, place your cubed squash on a large baking sheet in a 400º F oven for 25-35 minutes, flipping squash halfway through the cook time.

Healthy Eating Plans

21 Day Fix

This 21 Day Fix Dairy Free Butternut Squash Soup Recipe is a great way to get your green containers in for the day!

Container Count: 2 green containers full of soup equals 2G. 

Weight Watchers 

Per Serving = 4 2023 Points | 5 Smart Points 

If you omit the coconut cream you can bring the points per serving down to just 2 2023 Points or 3 SmartPoints.

Looking for more comforting soup recipes?

• Slow Cooker Rotisserie Chicken Soup – Making this rotisserie chicken soup with salsa is quick and easy. It’s the perfect weeknight meal that the whole family will love. There are Instant Pot instructions as well.
• Easy Vegan Minestrone Soup Recipe – This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth. You don’t have to wait for soup season to make this healthy one-pot meal. 
• Healthy Cream of Chicken Soup – This healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute.
• Healthy Cream of Mushroom Soup – Homemade and Healthy Cream of Mushroom Soup is an easy way to avoid the heavy cream, added MSG, and extra ingredients often found in store bought condensed soups.
• Main Dish Stuffed Pepper Soup – This healthy Stuffed Pepper Soup recipe is an easy meal to get on the table–just a few healthy ingredients in the Crockpot or Pressure Cooker and it pretty much makes itself.
• Mushroom Miso Soup Recipe – This recipe for miso soup is a quick, easy, and healthy alternative to its Japanese cooking counterpart. Packed full of veggies, this plant based comfort food is sturdy enough to be its own main course meal.

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Dairy Free Butternut Squash Soup Recipe

This Dairy free butternut squash soup recipe is a creamy soup made with simple ingredients. It can be easily made on the stove top for a quick weeknight dinner and, the best part is, it tastes even better the next day.

Course Main Course, Soup

Cuisine American

Keyword 21 Day Fix, Butternut Squash Soup, dairy free, healthy soup

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 210kcal

Author Becca Ludlum

Equipment

• Stock Pot
• Immersion Blender
• Vitamix Blender

Ingredients

• 1 butternut squash medium, diced – about 2 1/2 cups
• 1 yellow onion diced
• 1 tbsp butter Earth Balance Dairy Free butter
• 30 oz. vegetable stock low sodium
• 1 tsp paprika
• 2 tbsp coconut cream optional (can also use heavy cream, it's just not vegan or dairy free)

salt and pepper to taste

Instructions

• Peel and dice butternut squash into 1 inch cubes. 1 butternut squash
• Dice entire onion. 1 yellow onion
• In a large pot, melt Earth Balance "butter." 1 tbsp butter
• Add the onions and cook until transparent (about 2 minutes).
• Add the butternut squash and cook for another 2 minutes.
• Add the vegetable stock, paprika, salt, and pepper. 30 oz. vegetable stock, 1 tsp paprika
• Simmer with a lid on until the butternut squash is soft. Transfer entire contents to a large mixing bowl.
• Use a hand mixer to blend contents to a smooth texture. Add cream if serving immediately. If not add cream after reheating and right before serving. Garnish as desired.2 tbsp coconut cream

Notes

21 Day Fix

This 21 Day Fix Dairy Free Butternut Squash Soup Recipe is a great way to get your green containers in for the day!

Container Count: 2 green containers full of soup equals 2G. 

Weight Watchers 

Per Serving = 4 2023 Points | 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points | 5 Smart Points 

If you omit the coconut cream you can bring the points per serving down to just 2 2023/Blue/Green/Purple Plan Points or 3 SmartPoints.

Nutrition

Calories: 210kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 1147mg | Potassium: 982mg | Fiber: 6g | Sugar: 10g | Vitamin A: 27625IU | Vitamin C: 56mg | Calcium: 132mg | Iron: 2mg

The post Dairy Free Butternut Squash Soup Recipe appeared first on My Crazy Good Life.

This healthy and easy Instant Pot coconut rice recipe is made with just a few simple ingredients. Creamy coconut milk adds a rich flavor to the rice, and it also helps to keep the rice moist and fluffy. This delicious side dish is a great way to add some extra nutrients to your diet, and it is also a great option for those who are looking for a gluten-free or vegan meal.

Coconut rice is popular among many cuisines around the world, including African and Asian dishes, as well as Caribbean dishes. It’s typically made with long grain white rice, but jasmine rice or basmati rice are sometimes used as well. For this Instant Pot rice recipe we will be using brown rice to really bump up the nutrition profile.

My family loves when I make Asian-inspired dishes, and this coconut milk rice is the perfect accompaniment to them! 

Where’s the Recipe?

Here at My Crazy Good Life we want every one of our readers to feel confident recreating our recipes. Because of that, we like to included a lot of helpful information in our posts. 

If you’re comfortable in the kitchen and want to skip past the ingredient information, cooking instructions, recipe tips, and healthy eating plan calculations, you can scroll to the bottom of the page where you will find our easy to print recipe card for this perfect fluffy coconut rice. 

Ingredients in this Instant Pot Coconut Rice

• Rice: Brown rice is my everyday rice and so I use it to make this coconut rice. Brown rice hasn’t had it’s husk, bran, and germ removed, like plain white rice has. Because of that, brown rice is higher in fiber, vitamins and minerals than white rice. 
• Coconut milk: coconut milk is full of important nutrients like manganese and copper. It has a delicate coconut flavor that is popular in Thai curries and Indian curries. I use full fat coconut milk. Make sure you buy canned unsweetened coconut milk and not coconut milk in a carton. 
• Water: water is needed in this recipe to keep the dreaded burn notice from popping up during the pressure cooking.
• Oil: you will need just a light spray of cooking oil. You can use olive, avocado, or coconut oil spray. Wondering which oil is healthiest? Read my thoughts on what oils are healthiest.

How to Make Instant Pot Coconut Rice

1. The first thing you will want to do is rinse your rice in cold water. Make sure you give it a good rinse and that the water runs clear.
2. Next, spray the inner pot of your electric pressure cooker with cooking oil spray, and then add the rinsed rice to your pot.
3. Now you need to add an equal amount of liquid to your rice (2 cups of rice = 2 cups of liquid). Pour the full-fat coconut milk into a measuring cup and then fill the measuring cup to 2 cups with water. 
4. Add the coconut milk and water to your instant pot. 
5. Close the lid of your pot and turn your pressure release valve to Sealing position.
6. Use the Pressure Cook or Manual button and set the cooking time to 24 minutes.
7. When the cook time has completed let the remaining pressure naturally release. Allow a natural release time of at least 10 minutes, and turn off the “keep warm” setting if your pot has one. Allowing the rice to naturally release pressure without the heat keeps the rice from sticking to the bottom of the pot. 

Recipe Tips

•  A quick release of the pressure will cause your rice to cool faster and stick to the bottom of your pot. Nobody likes cleaning that up!
• Add more liquid to your rice if you like sticky rice.
• If you get the burn message when pressure cooking your rice, check these things:
  • Is there enough liquid in the pot?
  • Did you turn off the “keep warm” setting?
  • Is your rice overcooking?
• If you cook a huge batch for meal prep, freeze the extra rice. It reheats in the microwave really well.
• Refrigerate cooked rice for up to 6 days or freeze for up to 2 months.
• My rice freezing tips:
  1. Freeze individual servings of rice in separate ziplock bags.
  2. Write the cook date and serving size on the outside.  
  3. Spread the rice out in a flat layer, this makes it easier to store and helps to evenly reheat when ready to eat.

Healthy Eating Plans

This recipe makes 12 servings. Each serving size is about 1/2 cup.

​21 Day Fix

An entire recipe of this 21 Day Fix Instant Pot Coconut Rice is 12 Yellow Containers and 5 Blue Containers.

Each serving is 1 Yellow Container and a little less than 1/2 of a Blue Container.

Weight Watchers

Each serving, using full fat coconut milk, is 7 Points on the 2023 Plan.

If you would like to lower the total points, you can use light coconut milk, which would bring the points down to 4 per serving.

Need a great recipe to go with this fluffy rice?

• You’ll want to put it in this Teriyaki Tofu Bowl – it’s so delicious.
• This Crispy Air Fryer Tofu is currently my favorite main dish to pair with coconut rice. 
• This Healthy Kung Pao Chicken is better than takeout, and less expensive as well!
• If you want to make your taste buds happy, try this easy Instant Pot Honey Garlic Chicken. It turns out delicious every single time I’ve made it. 
• With just the right amount of sweet and spicy, this Healthy Bang Bang Shrimp is one of my favorite foods to make with coconut rice. 
• Who doesn’t love salmon and rice? It’s the perfect combination, and this Spicy Teriyaki Salmon is a must! Sweetened with honey and fresh pineapple, this will be your favorite salmon recipe!
• This Healthy Orange Chicken is an easy dump and cook one pot meal that is great with pressure cooker rice!  

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Instant Pot Coconut Rice

Instant Pot Coconut Rice is a flavorful side dish that is simple to make and so delicious. If you like coconut, you are going to love this easy recipe!

Course Side Dish

Cuisine Asian

Keyword brown rice

Prep Time 2 minutes minutes

Cook Time 24 minutes minutes

Servings 12 people

Calories 65kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Coconut Milk
• Olive Oil Spray

Ingredients

• 2 cups brown rice I use short grain
• 1 can coconut milk full fat
• water combine with can of coconut milk to get 2 cups total liquid.

Instructions

• The first thing you will want to do is rinse your rice in cold water. Make sure you give it a good rinse and that the water runs clear.
• Next, spray the inner pot of your electric pressure cooker with cooking oil spray, and then add the rinsed rice to your pot.
• Now you need to add an equal amount of liquid to your rice (2 cups of rice = 2 cups of liquid). Pour the full-fat coconut milk into a measuring cup and then fill the measuring cup to 2 cups with water. 
• Add the coconut milk and water to your instant pot. 
• Close the lid of your pot and turn your pressure release valve to Sealing position.
• Use the Pressure Cook or Manual button and set the cooking time to 24 minutes.
• When the cook time has completed let the remaining pressure naturally release. Allow a natural release time of at least 10 minutes, and turn off the "keep warm" setting if your pot has one. Allowing the rice to naturally release pressure without the heat keeps the rice from sticking to the bottom of the pot. 

Notes

Healthy Eating Plans

This recipe makes 12 servings. Each serving size is about 1/2 cup.

​21 Day Fix

An entire recipe of this 21 Day Fix Instant Pot Coconut Rice is 12 Yellow Containers and 5 Blue Containers.

Each serving is 1 Yellow Container and a little less than 1/2 of a Blue Container.

Weight Watchers

Each serving, using full fat coconut milk, is 7 Points on the 2023 Plan.

If you would like to lower the total points, you can use light coconut milk, which would bring the points down to 4 per serving.

Nutrition

Calories: 65kcal | Carbohydrates: 7.6g | Protein: 0.8g | Fat: 3.5g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 0.8g | Calcium: 0mg | Iron: 0mg

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

This easy recipe has all the same flavors as the traditional Cheesy Crack Chicken Casserole, but lightened up so you can enjoy it without the guilt. This version is packed with protein and uses turkey bacon instead of regular bacon to reduce some of the fat and calories. 

You’ll be satisfied with this comfort food recipe, but enjoy the benefits of simple ingredients and less calories. 

Where’s the recipe?

My readers come from all levels of experience in the kitchen, and I receive a ton of questions about my recipes from new cooks.

To better serve all of my readers, I add a lot of helpful information in all of my posts. This includes: recipe tips, detailed cooking instructions, and diet information. Some of these may be useful to you and others may be some that you already know. 

If you’d like to skip over all of the extra information, please scroll to the bottom of the page, where you will find this easy to print recipe for this Healthy Crack Chicken Casserole Recipe.

Ingredients in Crack Chicken Casserole with Rice

Recipe Tips

• For Pressure Cooker: Only use frozen chicken and dry, uncooked rice. This recipe will not work if you substitute with thawed chicken or minute rice because the ingredients won’t have enough cooking time. 
• You can use boneless skinless chicken thighs for this recipe. 
• This is a great meal prep recipe! It can be frozen in single servings and reheated in the microwave.
• Serve this recipe as is in a bowl, inside lettuce wraps, on a bed of cauliflower rice, or inside bell peppers.
• Store leftovers or meal prep meals in an airtight container or freezer bag in the fridge for up to 5 days or in the freezer for up to 2 months. 

How to make this Casserole in the Instant Pot:

1. Lightly spray your pot insert with cooking spray olive oil and set to sauté. 
2. Place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain excess grease. Once your bacon is cool enough to handle, chop into small pieces.
3. Clean pot out, if desired, and place your frozen chicken in the bottom of your pot.
4. Sprinkle the ingredients for the ranch seasoning mix on top of your chicken: garlic, onion powder, dried dill, parsley, and black pepper.
5. Push the frozen chicken breast to one side of your pot, and then add your brown rice to the other side.
6. Add the chicken broth (or 1 cup of water) on top of the brown rice. 
7. Close the lid and turn the pressure valve handle to Sealing. Set your cook time to 25 minutes on high pressure.
8. When the cook time is done, turn off your “keep warm” button if it’s on.
9. Allow the pressure to naturally release in the pot. This means don’t move the valve to Venting, just allow the pot to sit for 10-15 minutes and it will do the work itself. For this recipe, naturally releasing pressure allows the chicken to retain it’s tender texture and also allows the rice to “unstick” itself from the bottom of the pot. 
10. When the pressure valve drops, or after 15 minutes, remove the lid of your Instant pot.
11. Remove the chicken from the pot and shred using two forks (or shred chicken with a stand mixer). 
12. Add the shredded chicken back to the pot and stir to combine chicken and rice.
13. Allow a few minutes for the contents of the pot to cool and add Greek yogurt, cheese, and cooked turkey bacon.
14. Stir well to combine all of the ingredients. Top with green onions and additional cheddar cheese, as desired. Serve warm.

How to make this Casserole on the Stovetop

1. You will need to defrost your chicken first to make this on the stovetop.
2. Heat a large skillet on medium-high heat on the stove. Add diced chicken, garlic, onion powder, dill, parsley, and black pepper.
3. Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
4. Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
5. When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
6. Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving.
7. If you’d like to brown the top of your casserole, preheat the oven to 400º and let it brown in a casserole dish for 5-10 minutes before serving. 

How to make this Creamy Chicken Casserole in the Crock Pot

1. You will need to thaw your chicken first to make this in a slow cooker.
2. Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert.
3. Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth.
4. Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
5. Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt.
6. Let your casserole rest for about 10 minutes before serving. 

Healthy Eating Plans

Weight Watchers: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) of this Weight Watchers recipe has 8 Blue Plan Points | 11 Green Plan Points | 3 Purple Plan Points | 8 Points on the 2023 Plan.

21 Day Fix: For this 21 Day Fix casserole, the entire recipe is counted as: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. Per 1 ¼ cup serving, count 2 ¼ Red Containers, 1 Yellow Container, and ½ Blue Container.

2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.

Love this Crack Chicken Recipe? Here’s more like it:  

• Crack Chicken Pasta Salad
• Healthy Crack Chicken 
• Crack Chicken Soup
• Dairy Free Crack Chicken
• Instant Pot Crack Chicken

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Healthy Crack Chicken Casserole with Rice

This Healthy Crack Chicken Casserole with Rice can be made in the Instant Pot, slow cooker, or on the stove. This simple recipe is a cheesy gluten free dinner recipe.

Course Main Course

Cuisine American

Keyword 21 Day Fix Casserole, Crack Chicken and Rice Casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 552kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 8 slices turkey bacon cooked and chopped
• 1.5 lbs frozen chicken breast (frozen for Instant Pot method because it takes extra time to cook the dry rice)
• 2 cloves garlic minced
• 1 tsp onion powder
• 1 tsp dill dried
• 1 tsp parsley dried
• 1/2 tsp pepper
• 1 cup brown rice dry
• 1 cup chicken broth low sodium, 2 cups if cooking on the stove top
• 3/4 cup Greek yogurt plain, 2%
• 2/3 cup cheddar cheese shredded

Instructions

Instant Pot:

• Lightly spray your pot insert with cooking spray olive oil and set to sauté. 
• Place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain excess grease. Once your bacon is cool enough to handle, chop into small pieces.8 slices turkey bacon
• Clean pot out, if desired, and place your frozen chicken in the bottom of your pot. 1.5 lbs frozen chicken breast
• Sprinkle the ingredients for the ranch seasoning mix on top of your chicken: garlic, onion powder, dried dill, parsley, and black pepper. 2 cloves garlic, 1 tsp onion powder, 1 tsp dill, 1 tsp parsley, 1/2 tsp pepper
• Push the frozen chicken breast to one side of your pot, and then add your brown rice to the other side. 1 cup brown rice
• Add the chicken broth (or 1 cup of water) on top of the brown rice. 1 cup chicken broth
• Close the lid and turn the pressure valve handle to Sealing. Set your cook time to 25 minutes on high pressure.
• When the cook time is done, turn off your "keep warm" button if it's on.
• Allow the pressure to naturally release in the pot.
• When the pressure valve drops, or after 15 minutes, remove the lid of your Instant pot.
• Remove the chicken from the pot and shred using two forks (or shred chicken with a stand mixer). 
• Add the shredded chicken back to the pot and stir to combine chicken and rice.
• Allow a few minutes for the contents of the pot to cool and add Greek yogurt, cheese, and cooked turkey bacon. 3/4 cup Greek yogurt, 2/3 cup cheddar cheese
• Stir well to combine all of the ingredients. Top with green onions and additional cheddar cheese, as desired. Serve warm.

Stove Top:

• You will need to defrost your chicken first to make this on the stovetop. 1.5 lbs frozen chicken breast
• Cook bacon according to package directions and chop into small pieces after it's cooled. 8 slices turkey bacon
• Heat a large skillet on high heat on the stove. Add the chicken, garlic, onion powder, dill, parsley, and black pepper. 1.5 lbs frozen chicken breast, 1 tsp onion powder, 1 tsp dill, 1 tsp parsley, 1/2 tsp pepper
• Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
• Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
• When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
• Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving. 2/3 cup cheddar cheese, 8 slices turkey bacon, 3/4 cup Greek yogurt

Slow cooker:

• You will need to thaw your chicken first to make this in a slow cooker.
• Cook bacon according to package directions and chop into small pieces after it's cooled. 8 slices turkey bacon
• Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert. 1.5 lbs frozen chicken breast, 2 cloves garlic, 1 tsp onion powder, 1/2 tsp pepper, 1 tsp dill, 1 tsp parsley
• Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth. 1 cup brown rice, 1 cup chicken broth
• Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
• Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt. 2/3 cup cheddar cheese, 8 slices turkey bacon, 3/4 cup Greek yogurt
• Let your casserole rest for about 10 minutes before serving.

Notes

Serves 4 | Serving Size: 1 1/4 cup (3/4 cup meat and 1/2 cup rice)

Healthy Eating Plans 

Weight Watchers Points: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) this recipe has 8 Blue Plan Points 11 Green Plan Points | 3 Purple Plan Points | 2023 Points: 8

21 Day Fix: For the entire recipe of 21 Day Fix chicken and rice casserole: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. (Per 1 ¼ cup serving) 2 ¼ Red Container, 1 Yellow Container, and ½ Blue Container. 

2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.

Recipe Tips 

• For Instant Pot cooking – Only use frozen chicken and dry, uncooked rice. This recipe will not work in the Instant Pot if you substitute with thawed chicken or minute rice.

Nutrition

Calories: 552kcal | Carbohydrates: 41g | Protein: 58g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 990mg | Potassium: 945mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg

The post Healthy Crack Chicken Casserole with Rice appeared first on My Crazy Good Life.

Homemade pork and beans are the perfect side dish for your next potluck. It’s an easy recipe that has amazing flavor without any added brown sugar or high fructose corn syrup. Turkey bacon and honey are the magic ingredients in this delicious and healthy backyard BBQ recipe.

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. From new home chef to experienced cook. To best serve all of my readers I like to provide a lot of helpful information. 

If you’re a confident cook and want to skip over ingredient information, cooking instructions, and recipe tips, please scroll to the bottom of the page. There you will find the recipe card with nutrition information and measurements for this healthy pork and beans recipe.

Ingredients in this Healthy Pork and Beans Recipe

• White beans: White beans are a nutritional powerhouse, as they’re packed with fiber and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6. There are several white bean options, but I typically use great northern beans for this recipe.
• Bacon: One of my favorite things about this recipe is that it uses fresh bacon, rather than pork that’s been sitting in a can for a year. Turkey bacon, while lower in fat than traditional bacon, is highly processed so there are conflicting views about if it’s really healthier than regular bacon. For the sake of this recipe I used turkey bacon, but you can definitely choose what works best for you.
• Onion powder
• Smoked paprika: When choosing smoked paprika, look for a brand that is made from high-quality ingredients. Smoked paprika should be bright red in color and have a strong, smoky flavor.
• Molasses: That sweet and smoky flavor of pork and beans is a unique one that many people love, but I never loved opening a can of beans that had sugars and meat in it. The molasses in this recipe is a great way to use a natural sweetener for that deep sweetness and bbq flavor we all love in this recipe.
• Garlic powder: Pantry staples like garlic powder make this a truly easy recipe. If you’d rather use fresh garlic cloves you can absolutely do that. 
• Honey: Honey is a natural sweetener that I love using in place of refined sugar. A new study shows that, in addition to it tasting delicious, it may also have benefits for cardiometabolic health.

How to Make this Healthy Pork and Beans Recipe on the Stove

1. First cook the bacon. You want cooked, not crispy bacon for this recipe.
2. Next, add all of the ingredients into a medium sauce pan or large skillet over medium-high heat. I always spray my pans with olive oil before cooking, if you’re nervous about sticking you can use olive oil, as well. 
3. Then lower the temperature, cover the pan and allow the pork and beans to simmer for 45 minutes or so, stirring a few times so the beans don’t stick. If you like thick sauce I’d leave the top off so some of the moisture can escape. If you’re not worried about thick beans you can leave the top on. 
4. After the beans are done cooking and the sauce has thickened remove the pan from the heat and serve immediately. 

How to Make this Healthy Pork and Beans Recipe in the Instant Pot

1. Add all of the ingredients (cooked bacon included) to the Instant Pot or pressure cooker.
2. Close the lid and turn the pressure valve to Sealing.
3. Then set the Instant Pot on high pressure (or manual setting) for 3 minutes. 
4. When the cook time is done, quick release the pressure and give the beans a stir.
5. Serve immediately or store in an airtight container.

Recipe Tips

• These are tough to under or overcook because of the canned beans, so it’s ok to allow them to simmer longer or for less time. You’re just waiting for the spices and bacon flavors to meld together.
• Use these beans in traditional baked beans recipes, or as their own side dish. You can use these however you’d use traditional canned pork and beans.
• This is a great recipe to prep ahead of time. I love making a big batch of this easy baked beans recipe and then freezing for future use. I’d recommend freezing in single servings after the beans have cooled, and in freezer safe bags or containers. You can simmer the beans on the stove or in the microwave to reheat.
• I love simmering these beans on the grill in a foil pan–if you have a smoker, I highly recommend using that! Just simmer on the grill or smoker for about an hour.

Healthy Eating Plans

21 Day Fix

Entire recipe:​ 4 yellow containers, 2 red containers, and 13 teaspoons

Per serving: Just under 1 yellow container, 1/2 red container, and just over 3 teaspoons. 

To lower the total teaspoons, reduce the amount of honey in the recipe.

Weight Watchers

Per serving: 6 Blue Points | 9 Green Points | 6 Purple Points | 7 points on the 2023 Plan

More Easy Recipes 

• Healthy Baked Beans with Ground Turkey This recipe for Homemade Baked Beans with Ground Turkey makes the best baked beans I’ve ever had! It’s got plenty of beans like kidney beans and black beans, and a tangy sauce that’s made of honey, dry mustard, apple cider vinegar, and ketchup. 
• I love making freezer staples, like these pork and beans, so that I always have healthier alternatives to prepackaged foods in my house. Some of my other favorites are cream of mushroom soup, and brown rice.
• If you’re looking for a delicious, satisfying, and spicy BBQ sauce to go with…everything… you’ll want to make this Low Carb Barbecue Sauce.
• This Instant Pot Cauliflower Potato Salad recipe is a great low carb recipe to make for your next summer BBQ.
• Easy and healthy Crack Chicken Pasta Salad in the crock pot is a creamy, cheesy pasta salad with chicken breasts and a homemade ranch dressing. It’s a perfect side dish for any summer potluck. 
• One of our favorite summer recipes are these Sweet Refrigerator Pickles. They’re perfect for burgers and are so easy!

Print

Healthy Pork and Beans Recipe

These homemade pork and beans are the perfect summer side dish. They’re healthier than traditional canned pork and beans, too! Turkey bacon and honey are the magic ingredients in this delicious backyard BBQ recipe. 

Course Side Dish

Cuisine American

Keyword backyard barbeque, baked beans, BBQ

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 268kcal

Author Becca Ludlum

Equipment

• Stock Pot
• Instant Pot 6 qt
• Enameled Cast Iron Pan

Ingredients

• 8 slices bacon turkey or nitrate free | cooked, but not crispy. Cut into small pieces.
• 1 can white beans 14 oz can, undrained, I used great northern beans
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tsp molasses
• 1 tsp garlic powder
• 1/4 cup honey

Instructions

Stove Top

• First cook the bacon. You want cooked, not crispy bacon for this recipe. 8 slices bacon
• Next, add all of the ingredients into a medium sauce pan or large skillet over medium-high heat. I always spray my pans with olive oil before cooking, if you’re nervous about sticking you can use olive oil, as well. 1 can white beans, 1 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp molasses, 1 tsp garlic powder, 1/4 cup honey
• Then lower the temperature, cover the pan and allow the pork and beans to simmer for 45 minutes or so, stirring a few times so the beans don't stick. If you like thick sauce I'd leave the top off so some of the moisture can escape. If you’re not worried about thick beans I’d leave the top on. 
• After the beans are done cooking and the sauce has thickened you can remove the pan from the heat and serve immediately. 

Instant Pot

• Add all of the ingredients (cooked bacon included) to the Instant Pot or pressure cooker.
• Close the lid and turn the pressure valve to Sealing.
• Then set the Instant Pot on high pressure (or manual setting) for 3 minutes.
• When the cook time is done, quick release the pressure and give the beans a stir.
• Serve immediately or store in an airtight container.

Notes

Recipe Tips

• These are tough to under or overcook because of the canned beans, so it’s ok to allow them to simmer longer or for less time. You’re just waiting for the spices and bacon flavors to meld together.
• Use these beans in traditional baked beans recipes, or as their own side dish. You can use these however you’d use traditional canned pork and beans.
• This is a great recipe to prep ahead of time. I love making a big batch of this easy baked beans recipe and then freezing for future use. I’d recommend freezing in single servings after the beans have cooled, and in freezer safe bags or containers. You can simmer the beans on the stove or in the microwave to reheat.
• I love simmering these beans on the grill in a foil pan–if you have a smoker, I highly recommend using that! Just simmer on the grill or smoker for about an hour.

Healthy Eating Plans

21 Day Fix

Entire recipe:​ 4 yellow containers, 2 red containers, and 13 teaspoons

Per serving: Just under 1 yellow container, 1/2 red container, and just over 3 teaspoons. 

To lower the total teaspoons, reduce the amount of honey in the recipe.

Weight Watchers 

Per serving: 6 Blue Points | 9 Green Points | 6 Purple Points | 7 points on the 2023 Plan

Nutrition

Calories: 268kcal | Carbohydrates: 36g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 306mg | Potassium: 507mg | Fiber: 4g | Sugar: 19g | Vitamin A: 71IU | Calcium: 62mg | Iron: 3mg

The post Healthy Pork and Beans Recipe appeared first on My Crazy Good Life.