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.

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.

Our Instant Pot Buffalo Chicken Bites are the perfect dish to enjoy on game day, but also healthy enough to make anytime a craving hits. Our buffalo chicken bites are made with simple ingredients, yet full of delicious buffalo sauce flavor that make this the perfect appetizer!  

Classic buffalo wings are deep fried, tossed in butter, then tossed in buffalo sauce. Even Instant Pot buffalo chicken wings are typically not the best choice for your healthy eating plan.

Chicken wings are made up almost entirely of fat, and while butter is fine in moderation, the sheer amount used in most wing recipes is not. This healthy chicken recipe hits all your favorite buffalo sauce flavors, and is more filling because you’re getting the meat, not just skin.

While this recipe is written for the Instant Pot, you can cook it in any electric pressure cooker! It takes about 15 minutes. These spicy, buttery, Buffalo Chicken Boneless Wings are a healthy homemade version alternative to traditional buffalo wings. 

Boneless buffalo chicken bites go great with a side of celery sticks, carrot sticks, turnip fries, and homemade ranch dressing dipping sauce.

Our bite-sized pieces are the perfect protein to share with family and friends. It’s an easy appetizer, and I guarantee your friends will be asking for this recipe. 

Where’s the Recipe?

My readers come from all levels of experience in the kitchen and I receive a lot of questions about recipes. To better serve everyone, I’m committed to put a ton of helpful information in all of my posts.

If you’d like to skip over buffalo chicken ingredient information, the recipe tips, and healthy eating plan calculations, please simply scroll to the bottom of the page, where you will find the easy to print Instant Pot Buffalo Chicken Bites recipe card!

Ingredients in Instant Pot Buffalo Chicken Bites

• Chicken breast: Chicken breasts are a healthy low carb protein source. Boneless skinless chicken breasts work great for this recipe. If you prefer dark meat you can use boneless skinless chicken thighs for this buffalo chicken recipe.
• Cayenne pepper: Cayenne blends nicely with the hot sauce to create the perfect spicy flavor for your buffalo sauce. If you need to tame the spice level a bit, feel free to omit or decrease the amount of cayenne pepper. 
• Butter: I use butter in this buffalo chicken recipe, because traditional fried chicken bites have that delicious buttery flavor. If you prefer, you can use another type of fat like avocado oil or olive oil to cook your chicken in.
• Black pepper: Good seasoned chicken needs black pepper.
• Franks Hot Sauce: There are a lot of different buffalo sauces available, but I prefer the original Frank’s red hot sauce. Traditional buffalo sauce has a ton of extra ingredients in it that make it less healthy. The Frank’s red hot sauce is just salt, peppers, and vinegar. This is all you need and you will still get all the buffalo flavor. You won’t miss the extra stuff, I promise!
• (Optional) Ranch Seasoning: If you need to make some dip, our ranch seasoning is the best! Scroll down to find the recipe for our ranch dip in the recipe tips below.

How to Make Instant Pot Buffalo Chicken Bites

Time needed: 16 minutes

1. Slice & Sauté: First you will want to slice your chicken breasts into bite size pieces or strips, and then turn your pot to Sauté. Next melt your butter in the pot. Once the butter is melted, place the chicken, seasonings, and 1/2 cup of buffalo sauce (reserve an extra 1/4 cup of buffalo sauce to add at the end) into your pot with the melted butter. Finally, place chicken in a single layer. Make sure to avoid overlapping of the chicken pieces.  
2. Pressure Cook: Close and lock the Instant Pot lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
3. Quick Release: Once the cook time is complete, quick release the pressure and then remove the lid. The chicken is cooked when a meat thermometer reads the internal temperature of the buffalo bites to 165 degrees F. Using a slotted spoon, remove chicken and drizzle the remaining 1/4 cup of buffalo sauce on top and then eat now, or skip ahead to Step 4 for my preferred method.
4. Optional Broil: Transfer the cooked chicken to a baking sheet and drizzle it with the remaining ¼ cup of buffalo sauce. Then broil for 2-3 minutes until the buffalo sauce is thickened and the chicken bites are golden brown. Let cool for about 5 minutes and then serve with carrots, celery, or your favorite sides like ranch or blue cheese dressing.

Recipe Tips

• This recipe goes perfectly with our ranch dip. If you need to make some dip, this ranch seasoning is the best! Take a small container of plain Greek yogurt, and add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley, and 1/2 tsp dill. Stir to combine.
• If you’re making this recipe with frozen chicken breasts, increase the cook time to 16 minutes and cut into bite-sized pieces after it’s cooked. 
• If you’re short on time you can skip broiling and just toss the cooked chicken with the remaining buffalo sauce, but broiling is the best way to get that golden brown crispy exterior.
• Our Instant Pot Buffalo Chicken Bites are most delicious when they are fresh. However, you may save any remaining chicken leftovers for meal prep by storing in an airtight container in the refrigerator. To reheat simply warm the buffalo chicken bites in an air fryer basket on low, or in the oven at a low temperature. 

Healthy Eating Plans

Weight Watchers Instant Pot Buffalo Chicken Bites

See this post for our WW Buffalo Chicken Bites.

21 Day Fix Instant Pot Buffalo Chicken Bites

For the entire recipe: 8 Red Containers, 6 Teaspoons. 

Per Serving: 1 Red Container, ¾ Teaspoon. 

2B Mindset Instant Pot Buffalo Chicken Bites

Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner. 

Trim Healthy Mama Instant Pot Buffalo Chicken Bites

These buffalo chicken bites are a THM-S recipe with no changes.

Love all things buffalo chicken? Try these other healthy buffalo sauce recipes:

• 21 Day Fix Buffalo Chicken Dip Shredded buffalo chicken dip is a classic appetizer that is always a hit at parties and gatherings. However, traditional buffalo chicken dip can be high in calories and fat. This healthy buffalo dip uses shredded chicken breasts, plus cottage cheese and Greek yogurt, instead of cream cheese, to lighten things up without sacrificing flavor.
• Frozen Cauliflower In Air Fryer I’m always looking for a good recipe using buffalo sauce. These Buffalo Cauliflower Bites are so easy to make and are the perfect appetizer, snack, or side dish.
• Buffalo Cauliflower Mac and Cheese Buffalo sauce recipes are usually a big hit in our house, so I was excited to try out this great recipe for my family. It’s a healthy buffalo cauliflower mac and cheese recipe with shredded chicken, and is a great way to get in some extra protein and veggies!
• Healthy Buffalo Chicken Roll Ups These Buffalo Chicken Breasts Roll Ups are a delicious quick dinner recipe! Mixing cottage cheese with buffalo sauce and ranch spices gives these roll ups a spicy and creamy center that’s a satisfying main course cuisine.
• Buffalo Pasta with Shredded Chicken This easy buffalo chicken pasta recipe is a family favorite in my house, and is a great addition to your weekly meal rotation. This pasta dish is made with shredded chicken breasts and is topped with a protein packed spicy buffalo sauce. It’s one of my favorite Instant Pot recipes.
• Buffalo Cauliflower Dip I add chicken breasts to this shredded chicken buffalo cauliflower dip to really get in some extra protein. It’s a healthy, game day appetizer that you can cook in the Instant Pot, slow cooker, or on the stove top.

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Buffalo Chicken Bites

These spicy, buttery, Instant Pot Buffalo Chicken Boneless Wings are the perfect healthy recipe. They cook right in the Instant Pot, so they’re fast and cleanup is easy.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Bites

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Total Time 16 minutes minutes

Servings 8

Calories 222kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Sealing Rings

Ingredients

• 2 lbs chicken breast defrosted, cut into strips (I’ve also used frozen chicken breasts, please see below)
• 2 tbsp butter
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1/2 cup Franks Red Hot Sauce not buffalo sauce
• 1/4 cup Franks Red Hot Sauce save for after chicken has been cooked

US Customary – Metric

Instructions

• Slice your chicken into bite-size strips. 2 lbs chicken breast
• Set your Instant Pot to sauté and melt your butter. Once melted, add your chicken and seasoning. Then, stir in ½ cup of Franks Hot Sauce and stir well. 2 tbsp butter, 1 tsp cayenne pepper, 1 tsp black pepper, 1/2 cup Franks Red Hot Sauce
• Close and lock the lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
• Remove the chicken from the pot. You can drizzle the remaining hot sauce on it and eat it now, or broil on a baking sheet. 1/4 cup Franks Red Hot Sauce
• Optional: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil. Brush the chicken with the additional 1/4 cup hot sauce. Brown the chicken and thicken the sauce by placing under the broiler for 3 minutes. Turn the chicken over and repeat on the other side. Let the chicken cool 5 minutes before serving.

Video

Notes

Healthy Eating Plans:  

• 21 Day Fix/Portion Fix: For the entire recipe: 8 Red Containers, 6 Teaspoons. Per Serving: 1 Red Container, ¾ Teaspoon. 
• 2B Mindset: Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner. 
• Trim Healthy Mama: This is a THM-S recipe with no changes.
• Weight Watchers: See this post for the WW version.

Nutrition

Calories: 222kcal | Carbohydrates: 1g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 762mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Buffalo Chicken Bites appeared first on My Crazy Good Life.

Our flour-free Banana Oatmeal Chocolate Chip Cookies are made with only five simple ingredients. Ingredients that you most likely always have on hand, and are ready to go in a sweet craving emergency.

Our baked cookies are easy to make, and will be your new go to recipe for banana oatmeal cookies. With no refined sugar, our recipe is naturally sweetened with bananas.

These easy banana oatmeal cookies can also be easily modified to be gluten-free by using gluten free oatmeal!

Pro tip: Double our easy banana oatmeal cookies recipe and thank me later. We love to keep a batch in the freezer ready to go when our craving strikes.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so all of our readers can be successful. In each recipe, we include detailed instructions, healthy eating plan points, tips and tricks, and nutritional information.

If you are a novice in the kitchen, you’ve come to the right place. We’ll support you along your cooking journey and help you be successful! If you are ready to start cooking without all of our helpful tips and tricks, simply scroll to the bottom of the page where you’ll find our easy to print Banana Oatmeal Chocolate Chip Cookies recipe.

Ingredients

• Bananas: You’ll need a mashed bananas or two on hand that are ripe. We’ve used overripe bananas too, and they work great, also. The mashed banana will naturally sweeten the absolutely delicious oatmeal cookies. Don’t worry, the banana flavor isn’t overpowering in this recipe. You’ll enjoy a subtle banana flavor in our banana oatmeal chocolate chip cookies.
• Oats: Quick oats or old fashioned rolled oats, it didn’t seem to matter which I used. You may also use gluten free oats in this cookie recipe if needed.
• Cinnamon: Anything with cinnamon will taste amazing. The cinnamon combined with the oats, mashed banana, and dark chocolate chips is perfection in a bite.
• Vanilla Extract: Yum. Vanilla flavor mixed with oats and chocolate chips. Swoon.
• Sea salt: In my opinion, all things delicious have a solid blend of sweet and salty.
• Dark chocolate chips: We love the flavor of dark chocolate chips with these banana oatmeal cookies. If you do choose to use a different type of chocolate chip, like semi sweet chocolate chips, please recalculate your healthy eating plan points.

How to Make Banana Oatmeal Chocolate Chip Cookies in the Oven

1. Preheat oven to 325 degrees.
2. Mash the bananas with a fork. I tried to do them with my mixer, but they didn’t get as mushy as I wanted. The fork works well.
3. Add everything but the chocolate chips to the large mixing bowl and mix for 1 minute.
4. Add chocolate chips and stir by hand.
5. Drop large spoonfuls of unbaked cookie dough onto a prepared baking sheet, you should get about 8 cookies per batch.
6. Cook for 18-22 minutes. It’s not easy to tell when they’re done because they’re so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
7. Remove and cool completely and store in the fridge.

Recipe Tips

• Be sure to let the banana oatmeal chocolate chip cookies cool completely before transferring them to an airtight container if storing in the refrigerator. Our oatmeal banana cookies may also be stored in the freezer for a longer period of time.
• To thaw the cookies from the freezer, simply move the cookies to the refrigerator. We don’t recommend heating them in the microwave.
• Use ripe bananas for this recipe. You can identify ripe bananas as bananas that are yellow with brown spots on it. Overripe bananas tend to turn mostly brown. They will still work, but we’ve found the most success in using ripe bananas that just have a little bit of brown spots on the peel.
• Normally cookies turn a nice golden brown color when finished. Since these are darker in color, you won’t be able to use the golden brown coloring as a key to tell when finished. We use the poke test on this. If you poke them, and they start to fall apart put them back in the oven for a few minutes.
• This banana chocolate chip cookies call for dark chocolate chips. If you use semi sweet chocolate chips, or milk chocolate chips in this recipe, you’ll need to recalculate your healthy eating plan points.
• This recipe could easily be modified into a gluten free recipe. Simply swap out the old fashioned oats for a gluten free variety of oats. They make plenty of brands of gluten free old fashioned oats, as well as gluten free quick oats available in grocery stores.
• We love that our banana oatmeal chocolate chip cookies are made with no refined sugar. You won’t find granulated sugar, or light brown sugar in this recipe. They are naturally sweetened with the mashed banana. These yummy cookies are perfectly sweet without the added sugar.
• Our healthy banana oatmeal cookies could be made without chocolate chips, and instead add raisins into the banana cookies. Both way of making our banana oatmeal cookies taste amazing.

Healthy Eating Plans

21 Day Fix or Portion Fix

Counts as a yellow container treat swap. 2 cookies = one yellow container.

If you’re using raisins in these cookies, your swap will be 1/2 purple, 1/2 yellow, 1/2 teaspoon :)

Weight Watchers

Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

More Delicious Recipes

• Healthy Rice Pudding Recipe with Brown Rice
• Healthy Peanut Butter Granola Bars
• Dairy Free Chocolate Ice Cream
• Post Workout Snack | Apple Cookie Snacks
• 2B Mindset Dessert Recipes

Print

Banana Oatmeal Chocolate Chip Cookies

These healthier banana oatmeal cookies are the perfect healthy cookie! I think you could even have them for breakfast.

Course Dessert

Cuisine American

Keyword 21 Day Fix, Banana Oatmeal Chocolate Chip Cookies, healthy, healthy chocolate chip cookies, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 98kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

Ingredients

• 2 bananas mashed, ripe
• 1 cup oats quick cook or rolled, it didn’t seem to matter which I used. Use gluten free oats if needed.
• 2 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips

Instructions

• Preheat oven to 325º.
• Mash the bananas with a fork. I tried to do them with my mixer, but they didn't get as mushy as I wanted. 2 bananas
• Add all of the ingredients, except for the chocolate chips, to a mixing bowl and mix together for 1 minute. 1 cup oats , 2 tsp cinnamon, 1 tsp vanilla, 1/4 tsp sea salt
• Add chocolate chips and stir by hand. (this will keep them from breaking). 1/4 cup dark chocolate chips
• Using a spoon, place 8 cookie-sized portions onto a greased cookie sheet.
• Cook for 18-22 minutes. It's not easy to tell when they're done because they're so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
• When done,  cool and store in the fridge.

Video

Notes

• 21 Day Fix: This counts as a yellow container treat swap. 2 cookies = one yellow container.
• Weight Watchers Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

Nutrition

Calories: 98kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 79mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 0.6mg

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The post Banana Oatmeal Chocolate Chip Cookies 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.

This Healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe and perfect for my dill pickle lovers. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, as a healthy chicken salad sandwich, or as a salad topping.

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 the easy to print recipe for this dill pickle version of the classic chicken salad recipe.

Ingredients in this Healthy Dill Pickle Chicken Salad

• Chicken breast: chicken breast is low in calories, high in protein, and is rich in an array of important nutrients. I typically make my chicken for this recipe in the Instant Pot, but you can also use leftover grilled chicken or rotisserie chicken. You’ll want to read this post about homemade rotisserie chicken vs store bought, but using rotisserie chicken allows you to skip cooking the chicken and just make the sauce and chop the pickles.
• Vinegar: white vinegar is what I use and adds a nice tart flavor to chicken salad recipes.
• Chopped dill pickles: I like to use 1/2 pickles and 1/2 cucumbers to cut the sodium down. I mix them together and allow them to sit in the pickle jar for a bit while I make the rest of the recipe. The dill pickle juice makes the cucumbers taste more like pickles.
• Plain Greek yogurt: Greek yogurt is loaded with probiotics, and can promote gut health.  It is a wonderful replacement for mayonnaise or miracle whip in healthy recipes.
• Cottage cheese: Blended cottage cheese is taking over the healthy eating world. It’s a great substitute to clean up recipes, and the best part is that cottage cheese is high in protein, packed with nutrients, and low in calories. My method of blending cottage cheese and greek yogurt together gives you a creamy base but makes it so you truly cannot tell that you are eating either ingredient. 
• Parsley: using fresh parsley is a delicious way to brighten up this easy chicken salad recipe.
• Dill: I love using fresh dill for this recipe. 
• Chives: chives or green onions add tons of flavor to this recipe.
• Garlic: I love to use fresh garlic cloves, but garlic powder will work too.
• Black pepper

Instant Pot Directions

1. Add the chicken and vinegar to the Instant Pot insert.
2. Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
3. In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles (with cucumbers if you’ve chosen to use them) into the dip. Garnish and serve with sliced veggies to dip.

How to make Healthy Dill Pickle Chicken Salad on the Stove Top

1. Add the chicken and vinegar to a sauce pan.
2. Cover the sauce pan with a lid and cook the chicken on medium high heat for 15-20 minutes or until the chicken is cooked through.
3. In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

How to make Healthy Dill Pickle Chicken Salad in the Crock Pot

1. Add the chicken and vinegar to your slow cooker.
2. Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
3. In a food processor or blend mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

Recipe Tips

• This very tasty pickle chicken salad recipe can be eaten in so many ways. It’s delicious as a dip, stuffed into mini bell peppers, topped on a salad, or made into lettuce wraps or sandwiches. 
• If you have a small food processor or blender, don’t make yourself crazy by trying to fit the entire recipe in it. Mix it in small batches and transfer to a mixing bowl to get it all blended and chopped up.
• If you don’t have a food processor or blender to cut this recipe up, no worries! You can shred the chicken and mix the sauce in. It’ll be longer strands of chicken, but absolutely edible in any form (as a dip, etc) and still delicious.
• This is a great recipe for meal prep and can be stored in an airtight container in the fridge for 5-6 days.

Healthy Eating Plans

21 Day Fix

For the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.  

Pickle fans rejoice! Pickles were added to the Ultimate Portion Fix in 2019. I know a lot of you love pickles and were bummed that they weren’t on the approved food list before.

I do (personally) caution you against using your green container for pickles. There is a huge difference between fresh cucumbers and cucumbers that have been brined in salt and vinegar and often sugar. As pickles are considered a green container on the 21 Day Fix now, I will still not use them more than once every few weeks at the most. Not sure what the Beachbody team is thinking about adding pickles to the list as a green, but they must have a good reason.

For this recipe, I like to use half dill pickles and half cucumbers. They sit together in a bowl together while I’m preparing the rest of the recipe. The taste is not compromised at all this way. It cuts the sodium of the pickles in half, too!

Weight Watchers

One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and lowfat cottage cheese.

Pickles are very high in sodium and though they are 0 points on Weight Watchers, they can easily stall your weight loss or even cause weight gain while you’re trying to lose weight.

I calculated the points for this recipe online using the calculator provided on the Weight Watchers website.

Trim Healthy Mama

This is a THM-S recipe – if using full fat cottage cheese and Greek yogurt, dill pickles (not bread and butter type), and make sure that sugar hasn’t been added to the pickles. You’d be surprised where you find sugar!

More Healthy Dip Recipes

• Healthy Buffalo Chicken Dip I have to admit that this one is my favorite. I always have some made in the freezer, and I love having it for lunch and an easy snack.
• Healthy Crack Chicken Recipe Again, a super versatile recipe that can be made multiple ways. It can also be cooked in the Instant Pot, on the stove, or in a Crock Pot.
• Healthy Spinach Artichoke Dip This dip (actually, all of the ones in this list) uses cottage cheese and Greek yogurt to get the creaminess without the calories. This is another favorite!
• This easy and Healthy Elote Dip Recipe is a crowd pleasing side dish. If you love the flavors of Mexican Street Corn, you’ve got to give this Mexican Corn Dip recipe a try!
• Spicy Mexican Corn Dip I’d say that this hot Corn Dip is good, or easy, or popular–but seriously, it’s amazing. And it’s gotten a healthy makeover!

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Healthy Dill Pickle Chicken Salad

This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.

Course Appetizer, Main Course

Cuisine American

Keyword Dill pickle chicken salad, healthy snack

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 135kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 pound chicken breast about 2 breasts
• 1/3 cup vinegar I use white
• 3/4 cup plain Greek yogurt I prefer 2%
• 3/4 cup cottage cheese
• 1 tsp garlic
• 1 tsp black pepper
• 1 tbsp fresh chives chopped (or 1 tsp dried)
• 1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
• 1 tbsp fresh parsley chopped (or 1 tsp dried)
• 1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers

US Customary – Metric

Instructions

Instant Pot Directions:

• Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
• Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Stove Top Directions:

• Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
• Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Slow Cooker Directions:

• Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
• Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Video

Notes

21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.

Weight Watchers: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.

Nutrition

Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

The post Healthy Dill Pickle Chicken Salad appeared first on My Crazy Good Life.

These lava cakes are so easy to make in the Instant Pot, and will be a new favorite dessert with your family and friends. It’s the perfect dessert for any peanut butter fan, as well as when chocolate cravings strike but you want to stay away from highly processed foods.

Instant Pot Chocolate Lava Cake is great for Valentine’s day or date night. But you don’t have to wait for special occasions to make this delicious dessert. The best part about this recipe is that it’s a quick dessert with a rich chocolate flavor, but it’s made with basic ingredients that you won’t feel bad about eating on a typical weeknight. 

Where’s the Recipe?

We have readers of all comfort levels in the kitchen here at My Crazy Good Life. Because of that, we want to be sure that our recipes are easy for anyone to understand.

In this article you will find lots of helpful information about ingredients, as well as detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’re confident in the kitchen and want to get straight to cooking, simply scroll to the bottom of the page where you’ll find the recipe card for this delicious chocolate lava cake!

Ingredients in Instant Pot Peanut Butter Lava Cake

• Butter: I use butter or ghee. 
• Dark chocolate: I use dark chocolate because it has less sugar than semi sweet. If you’re not concerned about the sugar content, semi-sweet chocolate chips would work as well.
• Eggs
• Coconut milk: almond milk would also work.
• Brown rice flour: to make this sweet treat gluten free, I use brown rice flour. If you don’t have any restrictions with wheat, you can use whole wheat flour if you’d like.
• Salt
• Honey: honey is one of my favorite natural sweeteners. Maple syrup would also work.
• Baking powder
• Cocoa powder
• Peanut butter: I buy peanut butter where peanuts and salt are the only ingredients. Look for peanut butter without any added oil or sugar.
• Optional toppings: Coconut whipped cream, Stevia, Raspberries

Ingredients for Coconut Whipped Cream

• Coconut milk: you want to get the canned stuff. Where there’s thick coconut cream and milk.
• Stevia​: the stevia is optional and depends on how sweet you want your whipped cream.

How to Make Instant Pot Peanut Butter Lava Cake

Pro tip: the cooking time might have to be adjusted next time you make these, so take notes on how they come out!

1. In a small or medium microwave-safe bowl, add the butter and dark chocolate. Melt the butter and chocolate together in the microwave for about 1 minute, stirring halfway through the cook time.
2. When the butter and chocolate have melted, use an electric mixer to combine the two until smooth.
3. Next add the eggs, coconut milk, brown rice flour, salt, honey, baking powder, and cocoa powder (everything except the peanut butter) to your mixing bowl. Mix the batter until it is smooth.
4. Lightly spray each cup of your silicone egg bite mold with non-stick spray. Then fill each cup halfway with batter.
5. Add a teaspoon of peanut butter to the center of each cup, and then fill the cups with the remaining cake mix. Each cup should be 3/4 of the way full.
6. Cover the silicone mold with foil and place the mold on a trivet.
7. Add 1 cup of water to the bottom of the Instant Pot insert, then slowly lower the lava cakes, using the trivet handles, to the bottom of the Instant Pot.
8. Close the lid and turn the pressure valve to Sealing. Cook the molten cake on high pressure using the Manual or Pressure Cook button for 5 minutes.
9. As soon as the cook time is done, quick release the pressure and remove the lava cakes from the Instant Pot. Manually releasing the pressure means that you move the pressure valve from Sealing to Venting with your finger or the end of a wooden spoon. Steam will immediately release out of the valve.
10. While the cakes are still hot, remove the foil and carefully run a spoon around the edge of each cup to loosen the cakes.
11. Place a plate over the top of the lava cakes and then flip them upside down to remove the cakes.
12. Sprinkle with powdered stevia (optional) and serve immediately with a side of coconut whipped cream and raspberries.

How to Make Coconut Whipped Cream

Pro tip: Stick your can of coconut cream in the fridge as soon as you get home from the store so you can use it for this whipped cream recipe!

1. Open the can of coconut cream and separate the milk from the cream. The cream should be hard and the milk watery.
2. Place the cream in a chilled bowl, and then add the Stevia.
3. Whip the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream like texture.
4. Store in the fridge until ready to use, but use the same day. The coconut whipped cream will not keep in the fridge for longer than a day.
5. I love this whipped cream dispenser for my homemade whipped cream–it’s so easy to use and I love the way it looks (especially when company comes over!). The presentation of a dessert isn’t super important to me, but I feel like this whipped cream dispenser is easy and fun to use. You could easily make raspberry whipped cream or a different flavor–key lime is so delicious.
6. Check out this post for more detailed instructions on how to make coconut whipped cream.

Ideally, these cakes will pop out of the molds fully intact and have a perfect peanut butter lava center. This doesn’t always happen, and to be honest it takes a little bit of practice and getting to know your pot. Here are some tips that I have learned along the way.

Recipe Tips

• I highly recommend making these before serving them to company to make sure your cooking times are perfect, as some Instant Pots cook differently. If it’s your first time making these it might be stressful to do with a dinner party going on. Want to get it perfect, but don’t have time to troubleshoot? Use a small Reese’s Peanut Butter Cup in the middle instead of real peanut butter.
• As you can see in my pictures, it’s tricky to get the lava cakes all to turn out perfect. Lots of spray oil helps (I usually use coconut oil spray), as does not waiting for them to cool before you remove them from the molds.
• I like to make these while we are eating dinner. Even if one breaks, a broken chocolate cake looks much more beautiful when it’s right out of the pressure cooker and still warm.
• Looking for other options to top these with? Try powdered sugar, caramel sauce, melted chocolate sauce, a scoop of vanilla ice cream, or even creamy peanut butter.

Troubleshooting Tips

If your Instant Pot lava cakes are too gooey or look as if they’re overcooked, it could be because of several reasons:

• If your lava cakes are too gooey, you should cook them for a minute longer next time you make them. Right now, put the cakes back into the pot and close the lid for 1-2 minutes. Don’t turn the pot on–it should still come to pressure quickly and finish cooking your lava cakes.
• If your lava cakes are overcooked, pull them out of the molds as soon as you can and eat them immediately. Five minutes in the pressure cooker was the perfect time for my cakes, so I don’t think you’ll have this problem. If this is an issue, reduce the cook time by one minute next time you make them. Remember, each pot is slightly different, and elevation plays a part in this too.

Healthy Eating Plans

21 Day Fix / Portion Fix

• One cake is considered a treat swap on the Fix.

Weight Watchers

• Each cake (without toppings) is 7 Points on the 2023 Plan | 8 Blue Plan Points | 8 Green Plan Points | 8 Purple Plan Points – using unsweetened plain almond milk and whole wheat flour instead of brown rice flour.

2B Mindset

• One cake is considered a silly carb–track it and see.

More healthy Instant Pot recipes made in egg bite molds

• Starbucks Egg Bites
• Mini Meatloaf
• Teriyaki Meatballs
• Key Lime Custard Bites
• Egg White Bites
• Lasagna Stacks
• Dairy Free Egg Bites

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Instant Pot Peanut Butter Lava Cake

These Instant Pot Peanut Butter Lava Cakes are a delicious healthy dessert recipe. Made in the Instant Pot with egg bite molds, this is an easy recipe that satisfies your sweet tooth! Optional coconut whipped cream recipe included, of course.

Course Dessert

Cuisine American

Keyword Blended Peanut Butter Mocha, chocolate, lava cakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 7

Calories 215kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Egg Bite Molds
• Sealing Rings

Ingredients

• 4 tbsp butter or ghee
• 1/4 cup dark chocolate pieces
• 2 eggs
• 4 tbsp coconut milk or almond milk
• 1/3 cup brown rice flour or whole wheat flour
• 1/4 tsp salt
• 1 tbsp honey
• 1/2 tsp baking powder
• 1 tbsp cocoa powder
• 7 tsp peanut butter 1 tsp per lava cake

Optional toppings:

• Stevia powdered
• coconut whip cream
• raspberries

Ingredients for coconut whipped cream:

• 1 can coconut milk canned, refrigerated so that it is cold
• 1 tsp Stevia optional

US Customary – Metric

Instructions

• In a medium microwave-safe bowl, combine butter and dark chocolate (you can use semi sweet if you're not concerned about the extra sugar). Melt the butter and chocolate in the microwave in 30 second increments until the butter and chocolate are melted (stir to see if they're melting). This will take about 1 minute. 4 tbsp butter , 1/4 cup dark chocolate
• Using a bowl, mix together butter and chocolate with an electric mixer.
• Add eggs, coconut milk, brown rice flour (you could also use whole wheat flour), salt, honey, baking powder, and cocoa powder (everything except the peanut butter). Mix the batter until smooth. 2 eggs, 4 tbsp coconut milk, 1/3 cup brown rice flour, 1/4 tsp salt, 1 tbsp honey, 1/2 tsp baking powder, 1 tbsp cocoa powder
• Lightly spray each cup of your silicone egg bite mold with non-stick spray. Once the cups are greased, fill each cup halfway with batter.
• Add a teaspoon of peanut butter to the center of each cup, then fill the cups with the remaining cake mix. Each cup should be 3/4 of the way full. 7 tsp peanut butter
• Cover the silicone mold with foil and place the mold on a trivet.
• Add 1 cup water to the bottom of the Instant Pot insert. Place trivet at the bottom of the pot using the handles to slowly lower the lava cakes into the Instant Pot.
• Close the lid and turn the pressure valve to Sealing. Cook the lava cakes on high pressure using the Manual or Pressure Cook button for 5 minutes. (the cooking time might have to be adjusted next time you make these, so take notes on how they come out!)
• As soon as the Instant Pot beeps that the timer is done, quick release the pressure and remove the lava cakes from the Instant Pot. Manually releasing the pressure means that you move the pressure valve from Sealing to Venting with your finger or the end of a wooden spoon. Steam will immediately release out of the valve.
• While the cakes are still hot, remove the foil and carefully run a spoon around the edge of each cup to loosen the cakes.
• Place a plate over the top of the lava cakes and then flip them upside down to remove the cakes.
• Sprinkle with powdered stevia (optional) and serve immediately with a side of coconut whipped cream and raspberries. Stevia, coconut whip cream, raspberries

Coconut Whipped Cream Directions:

• Open the can of coconut cream and separate the milk from the cream. The cream should be hard and the milk watery. 1 can coconut milk
• Place the cream in a chilled bowl. Add the Stevia. 1 tsp Stevia
• Whip the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream like texture.
• Store in the fridge until ready to use, but use the same day. The coconut whipped cream will not keep in the fridge for longer than a day.

Video

Notes

Recipe Tips

Ideally, these cakes will pop out of the molds fully intact and have a perfect peanut butter lava center. This doesn’t always happen, and to be honest it take a little bit of practice and getting to know your pot. Here are some tips.

• I highly recommend making these before serving them to company to make sure your cooking times are perfect, as some Instant Pots cook differently. If it’s your first time making these it might be stressful to do with a dinner party going on. Want to get it perfect, but don’t have time to troubleshoot? Use a small Reese’s Peanut Butter Cup in the middle instead of real peanut butter :)
• Looking for other options to top these with? Try powdered sugar, caramel sauce, melted chocolate sauce, a scoop of vanilla ice cream, or even creamy peanut butter.
• As you can see in my pictures, it’s tricky to get the lava cakes all to turn out perfect. Lots of spray oil helps (I usually use coconut oil spray), as does not waiting for them to cool before you remove them from the molds.
• I like to make these while we are eating dinner. Even if one breaks, a broken chocolate cake looks much more beautiful when it’s right out of the pressure cooker and still warm.

Troubleshooting tips:

If your Instant Pot lava cakes are too gooey or look as if they’re overcooked, it could be because of several reasons:

• If your lava cakes are too gooey, you should cook them for a minute longer next time you make them. Right now, put the cakes back into the pot and close the lid for 1-2 minutes. Don’t turn the pot on–it should still come to pressure quickly and finish cooking your lava cakes.
• If your lava cakes are overcooked, pull them out of the molds as soon as you can and eat them immediately. Five minutes in the pressure cooker was perfect for my cakes, so I don’t think you’ll have this problem. If this is an issue, reduce the cook time by one minute next time you make them. Remember, each pot is slightly different, and elevation plays a part in this too.

Healthy Eating Plans

21 Day Fix/Portion Fix:

• One cake is considered a treat swap on the Fix.

Weight Watchers:

• Each cake (without toppings) is 7 Points on the 2023 Plan | 8 Blue Plan Points | 8 Green Plan Points | 8 Purple Plan Points – using unsweetened plain almond milk and whole wheat flour instead of brown rice flour.

2B Mindset:

• One cake is considered a silly carb–track it and see.

Nutrition

Calories: 215kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 199mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Calcium: 34mg | Iron: 1.7mg

The post Instant Pot Peanut Butter Lava Cake appeared first on My Crazy Good Life.

I love making healthy recipes that are really delicious. The whole family loves these Instant Pot frittatas because they’re quick, simple, and they are easy to customize.

Each person in your family can customize their own individual ramekins, and decide how much or how little of each additional ingredient they want to add. 

This is the perfect meal for weekly meal prep day. It’s easy to prep, and heats up well for delicious leftovers at the breakfast table all week. 

The best part about this recipe – it has the same delicious flavors of the traditional frittata, but with the looks like you put in a lot of extra work. The elegant presentation of the individual frittatas and an easy meal that comes together quickly, I call that a win-win! 

Where’s the recipe? 

Here at My Crazy Good Life we write our recipes so all of our readers will be successful. In each recipe, we strive to provide detailed instructions, recipe tips, healthy eating plan points, and nutritional information for all of our recipes. Our website is the perfect place to go for recipes regardless of your skill level in the kitchen.

If you aren’t in need of detailed directions, feel free to simply scroll down to the bottom of the page to find our easy to print Instant Pot Frittata Recipe in Ramekins. 

Ingredients in this Instant Pot Frittata Recipe

• Cooked turkey bacon: A lighter version than traditional bacon. 
• Red potato: Potato adds a nice texture and heartiness to this crustless quiche. If you want to make this a low carb frittata, you’ll want to omit the potato.
• Bell pepper: Any color of bell pepper is perfect for this vegetable frittata. 
• Onion: I like using fresh onion, but powered will work. You can also toss in some garlic powder, too, if you’re feeling crazy.
• Eggs: Nothing like fresh eggs! Grab medium or large eggs for this easy breakfast frittata.
• Milk: The nutrition calculations are based on low fat milk. Feel free to use your favorite milk or milk substitute, just be sure to adjust your nutrition calculations if you make any changes.
• Salt and pepper: To taste – either table salt or kosher salt will work. 
• Cheddar cheese: Nutrition facts are calculated using reduced fat cheddar cheese. The best thing about this recipe is that it is so versatile. Pick your favorite cheese. From tangy goat cheese to nutty parmesan cheese, the possibilities are endless!
• Ceramic Ramekins: These four ounce ramekins are perfect for this recipe. 

How to make Instant Pot Frittatas in Ramekins

1. First, place the diced turkey bacon on bottom of ramekins.
2. Then divide the vegetable mixture and layer it on top of the bacon in the ramekins. I usually do bacon, bell pepper and onions, then potatoes at the top.
3. Next, in a large bowl, mix eggs, milk, salt, and pepper. Then pour the egg mixture over the veggies. Finally, sprinkle shredded cheese on top.
4. Cover each individual ramekin baking dish with aluminum foil, place them on the trivet with 1 cup water on the bottom of the pot.
5. Close and lock the lid of your Instant Pot and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 10 minutes.
6. For best results, release the pressure using the quick-release pressure method. Let cool and enjoy.

Recipe Tips

• Our vegetable-packed frittata is delicious, and easily customized. You can swap out the recommended vegetables with whatever vegetables you have on hand. There are so many great options of ingredients you can add to the frittata. Just be sure to recalculate your 21 Day Fix container points if you modify the original recipe. 
• We love sprinkling fresh green onions on the top after baking. You could also add a dollop of my restaurant style salsa or sour cream on top of the frittata. 
• It’s very easy to store these frittatas in a plastic storage bag in the refrigerator to enjoy later in the week. Allow the eggs to cool down before storing in the plastic ziplock. Just reheat for 60 seconds. They come out like little egg muffins so they are the perfect meal for weekly meal prep. 

Healthy Eating Plans

21 Day Fix

1 ramekin (1/3 of recipe) is 1 1/4 red containers, 1/3 green containers, 1/3 blue containers, and 1/4 yellow containers as written.

Weight Watchers

Using unsweetened almond milk and fat free cheddar cheese, this recipe is 3 points on the new 2022/2023 WW Points Plan.

More healthy breakfast recipes

• Easy Breakfast Casserole with Black Beans
• Zucchini and Sausage Breakfast Casserole Skillet
• Fajita Breakfast Casserole
• Healthy Breakfast Fried Rice Recipe
• Healthy Starbucks Red Pepper Egg Bites
• Instant Pot Egg Bites – Starbucks Copycat Recipe

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Instant Pot Frittata Recipe in Ramekins

These Instant Pot Frittatas are the perfect breakfast! You've got fresh veggies and fluffy eggs, it's a great way to start the day.

Course Breakfast

Cuisine American

Keyword Instant Pot Frittata

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 3 people

Calories 240kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Ramekins
• Mixing Bowls

Ingredients

• 4 slices turkey bacon cooked and chopped
• 1 small red potato
• 1/2 bell pepper
• 1/2 small onion
• 6 eggs
• 1/4 cup milk
• salt & pepper to taste
• 1/4 cup cheddar cheese

Instructions

• Place cooked and chopped turkey bacon on bottom of ramekins. 4 slices turkey bacon
• Then divide the vegetable mixture and layer it on top of the bacon in the ramekins. I usually do bacon, bell pepper and onions, then potatoes at the top. 1 small red potato, 1/2 bell pepper, 1/2 small onion
• Next, in a large bowl, mix eggs, milk, salt, and pepper. Then pour the egg mixture over the veggies. Finally, sprinkle shredded cheese on top. 6 eggs, 1/4 cup milk, salt & pepper, 1/4 cup cheddar cheese
• Cover each individual ramekin baking dish with aluminum foil, place them on the trivet with 1 cup water on the bottom of the pot.
• Close and lock the lid of your Instant Pot and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 10 minutes.
• For best results, release the pressure using the quick-release pressure method. Let cool and enjoy.

Video

Notes

21 Day Fix: 

1 ramekin (1/3 of recipe) is 1 1/4 red containers, 1/3 green containers, 1/3 blue containers, and 1/4 yellow containers as written.

Weight Watchers: 

Using unsweetened almond milk and fat free cheddar cheese, this recipe is 3 points on the new 2022/2023 WW Points Plan.

Nutrition

Calories: 240kcal | Carbohydrates: 13.7g | Protein: 19.9g | Fat: 11.8g | Saturated Fat: 4.1g | Cholesterol: 348mg | Sodium: 357mg | Potassium: 469mg | Fiber: 1.7g | Sugar: 3.8g | Vitamin A: 2000IU | Vitamin C: 61.1mg | Calcium: 167mg | Iron: 2mg

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The post Instant Pot Frittata Recipe in Ramekins appeared first on My Crazy Good Life.

Our delicious ice cream has a creamy texture, and will easily become the best ice cream treat that is perfect for hot summer days.

Put away your ice cream maker, this dairy-free coffee ice cream can be made in a high speed blender. If you’re looking for a delicious and easily modified vegan ice cream, this is the perfect sweet treat for your healthy lifestyle!

Bon appetit!

Where’s the recipe?

Here at My Crazy Good Life we believe that everyone can be successful in the kitchen. We want you to feel empowered and motivated to make delicious food that is healthy for you. We strive to provide detailed instructions, healthy eating nutrition information, and helpful recipe tips for each of our recipes.

If you don’t need the full detailed recipe, simply scroll down to the bottom of the page to find our easy to print Dairy Free Coffee Ice Cream recipe.

Ingredients in Dairy Free Coffee Ice Cream

• Bananas: The natural flavor of bananas adds sweetness, and a little banana flavor to blend nicely with the other ingredients.
• Espresso: Coffee flavor, am I right? Anytime I can have coffee in a different form than my normal cup of coffee? That’s the good stuff.
• Honey: Swap out for a vegan sweetener of your choice. Our go to is pure maple syrup if honey isn’t an option. If you are comfortable using refined sugars, cane sugar will also work.
• Vanilla Extract: I prefer using coffee extract if you can find it at your grocery store, but vanilla extract will still work well.

How to make Dairy Free Coffee Ice Cream in the Blender

You can use a food processor, Nurtibullet, Blendtec or Vitamix blender to make this vegan coffee ice cream recipe. A high-speed blender will help yield the creamy ice cream texture that we all love! It’s my favorite way to make ice cream without using the traditional ice cream machine.

1. First brew some coffee. I made mine and sweetened it with just a bit of honey.
2. Next, in a food processor, add the frozen bananas, coffee, and vanilla extract.
3. Then blend the ice cream ingredients until smooth and creamy.
4. Finally, place the blended ice cream in a freezer safe dish and then freeze for an hour.

Recipe Tips

• If you don’t like bananas, this banana ice cream is not for you. I don’t think it tastes like overpowering bananas, but you can definitely tell that it’s made from them. If you like bananas, I think you’re safe to make this and assume you’ll like it. I love it! 
• Our homemade ice cream can be frozen for up to a month and it’s delicious. I can’t imagine that you’d have an issue freezing it for longer than a month, I just haven’t done it yet. As long as the banana ice cream doesn’t have freezer burn, I’d thaw and eat it! 
• I use a ziploc container to freeze this lactose free ice cream. You could also use a ziploc freezer bag if you’d like! I think any airtight container would be perfect. 
• Taking this out of the freezer after storing our creamy homemade coffee ice cream for a while? It’s best to let it thaw for a few minutes and then pop it in the microwave or food processor or blender for a few seconds to soften it up. This will make a huge difference when eating. It’s definitely best to eat banana ice cream right away if you can! 
• If you don’t have a high-speed blender, a regular blender will work, you might need to increase the time you spend blending the ingredients together.
• Feel free to swap out your espresso for the decaf coffee version. It’ll still have the delicious coffee flavor we love.
• If you like the blend of sweet and salty flavors, sprinkle a tiny pinch of sea salt on the top of your ice cream.

Healthy Eating Plans

This amount serves about 2 ice cream scoops for 2 people – but if you’re like me, it’s just good enough for ONE person!

21 Day Fix

For the 21 Day Fix, I would consider this a yellow container treat swap because of the large amount of pureed bananas.

Weight Watchers

SmartPoints: 3

2022/2023 Plan: 1 Point

Points are per serving. If you omit the sweetener this is a zero point dessert!

More Sweet Healthy Recipes

• Black Bean Brownies with Coconut
• No Bake Mocha Coconut Bars
• Almond Milk Ice Cream Recipe
• Wonder Whip Recipe
• Healthy Dole Whip

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Dairy Free Coffee Ice Cream Recipe

This dairy free Coffee Ice Cream is a delicious dessert that's easy to make! Perfect for any healthy eating plan.

Course Dessert

Cuisine American

Keyword 21 Day Fix, dairy free, Dairy Free Coffee Ice Cream

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Freeze 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1

Calories 344kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Food processor
• Coffee Press

Ingredients

• 3-4 bananas sliced frozen
• 1/4 cup espresso (at room temp)
• 1 tsp honey (can also use sugar)
• 1/2 tsp vanilla extract (I prefer coffee extract if you can find it, but vanilla is easier to find!)

Instructions

• Brew coffee. I made my coffee and sweetened with just a bit of sugar to my liking, as I was worried the ice cream would turn out a bit bitter.  1/4 cup espresso , 1 tsp honey
• Let it cool.
• In a food processor, add the frozen bananas, coffee, and vanilla extract.Blend until smooth and creamy. 3-4 bananas, 1/2 tsp vanilla extract
• Take it back to the freezer for an hour.

Notes

This amount serves about 2 scoops for 2 people – but if you’re like me, it’s just good enough for ONE person!

21 Day Fix

I would consider this a yellow container treat swap, but some people count it as purple. If you’d like to count it as purple, be sure to remember that half of a banana is one purple container.

Weight Watchers

3 Smart Points if you use sweetener in the coffee. If not, it’s free!

2023 Plan: 1 Point

Nutrition

Calories: 344kcal | Carbohydrates: 87g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 1267mg | Fiber: 9g | Sugar: 49g | Vitamin A: 227IU | Vitamin C: 31mg | Calcium: 18mg | Iron: 1mg

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This easy salsa recipe is perfect for happy hour tortilla chips and salsa or as a topping for fajitas, tacos, or taco salad. Fresh homemade salsa makes a great addition to almost any menu or meal plan because it packs a lot of flavor without adding a lot of unnecessary calories or fat.

Ingredients Needed for this Restaurant-Style Salsa:

• Diced Tomatoes I buy the no sugar added canned tomatoes. You’ll still notice a measurement for sugar in the nutritional information, but that is because tomatoes have some natural sugar in them. You’ll just want to verify that the ingredients do not contain sugar.
• Fresh garlic
• Fresh limes You’ll be squeezing them to get lime juice
• Onion I prefer red onions for the color and anti-inflammatory properties. Yellow or white onion is good to use, as well!
• Fresh cilantro I’d definitely skip the dried cilantro here. Fresh cilantro will add to the fresh flavors you’re looking for.
• Jalapeño pepper or serrano peppers This will give you a fairly spicy salsa. If you’d rather a mild salsa, skip the peppers.
• Salt

Directions for Making this Restaurant-Style Blender Salsa:

Follow these simple steps to make this flavorful salsa. It should take about 15 minutes of your time.

1. Wash your ingredients.
2. Cut the onion into smaller pieces and add all of the ingredients to your blender or food processor.
3. Blend until smooth (or whatever your desired consistency is) and store in the fridge in an airtight container until serving. I love storing this salsa recipe in mason jars.

Recipe Tips:

• I love making a big batch of this salsa and freeze them in quart sized zipper bags. This salsa is best thawed on the counter or in the fridge–not in the microwave. 
• You can use fresh tomatoes in this recipe, but I’d recommend removing the seeds and liquid to avoid watery salsa.
• Using fire-roasted tomatoes or tomatoes with green chiles (a can of Rotel) is a fun way to make this recipe.
• Love onion? Add an additional one. Love cilantro? Add an extra bunch of cilantro to this recipe–it’s very easy to adapt and will be delicious even with extra ingredients. SO much better than store-bought salsa.

Healthy Eating Plans:

21 Day Fix/Portion Fix:

1 cup salsa = 1 green container

Trim Healthy Mama

This is a FP recipe on THM and you don’t have to make any substitutions. 

Weight Watchers:

This recipe is 0 points on the myWW plans and on the 2023 Plan.

Looking for more easy recipes?

• Instant Pot Lentil Tacos
• Crockpot Chicken Fajitas
• Instant Pot Cauliflower Rice with Chicken
• Crockpot Pork Carnitas
• Healthy Breakfast Tacos with Eggs and Veggies

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Restaurant Style Salsa in the Blender

This fresh and easy Restaurant Style Salsa recipe is our favorite, and one you've probably enjoyed if you've spent any amount of time in my kitchen. 

Course Appetizer

Cuisine Mexican

Keyword Easy Salsa

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 38kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Vitamix Blender

Ingredients

• 16 oz diced tomatoes can, no sugar added
• 2-3 cloves fresh garlic
• 2 limes juiced
• 1/2 onion chopped
• 1/4 bunch of cilantro chopped
• 1/2 jalapeno more to taste if you’d like
• 1/2 tsp salt optional

US Customary – Metric

Instructions

• Wash your ingredients.
• Cut the onion into smaller pieces and add all of the ingredients to your blender or food processor. 1/2 onion, 16 oz diced tomatoes, 2-3 cloves fresh garlic, 2 limes, 1/4 bunch of cilantro, 1/2 jalapeno, 1/2 tsp salt
• Blend until smooth (or whatever your desired consistency is) and store in the fridge in an airtight container until serving. I love storing this salsa recipe in mason jars.

Notes

Recipe Tips:

• I love making a big batch of this salsa and freeze them in quart sized zipper bags. This salsa is best thawed on the counter or in the fridge–not in the microwave. 
• You can use fresh tomatoes in this recipe, but I’d recommend removing the seeds and liquid to avoid watery salsa.
• Using fire-roasted tomatoes or tomatoes with green chiles (a can of Rotel) is a fun way to make this recipe.
• Love onion? Add an additional one. Love cilantro? Add an extra bunch of cilantro to this recipe–it’s very easy to adapt and will be delicious even with extra ingredients. SO much better than store-bought salsa.

Healthy Eating Plans:

21 Day Fix/Portion Fix:

1 cup salsa = 1 green container

Trim Healthy Mama

This is a FP recipe on THM and you don’t have to make any substitutions. 

Weight Watchers:

This recipe is 0 points on the myWW plans and on the 2023 Plan.

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 304mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 1mg

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