A few years ago we were in the habit of ordering takeout from our favorite Asian restaurant a little too often. The food was delicious, but I knew we could make delicious and healthy Asian food in our own kitchen. My husband and I made it our goal to recreate some of our favorite stir fry recipes at home.

Now that we’re creating delicious Asian recipes at home, we’re saving money, and enjoying a healthier version of our favorites. We feel good about these healthy changes, and actually prefer our own recipes at home over the restaurant recipes we used to love.

One of our favorite creations, our Vegetable Lo Mein Recipe, is so simple and yet so damn delicious. It’s made with a flavorful stir fry sauce, lo mein noodles, and a variety of crunchy vegetables. It’s the perfect Vegetable Lo Mein recipe to satisfy your cravings without all the added sodium you’d get from a restaurant.

This easy recipe will be your new family favorite. An easy weeknight meal that is flavorful, without a lot of fuss.

Where’s the Recipe?

Here at My Crazy Good Life we love it when our readers feel successful in the kitchen. Eating healthy is so important, and we work hard to help our readers achieve all of their healthy eating goals.

In each recipe, we include detailed information, helpful tips and tricks, healthy eating plan point information, as well as nutritional information. If you are more experienced in the kitchen and ready for a more simplified version of this recipe, simply scroll to the bottom of the page where you’ll find our easy to print Vegetable Lo Mein Recipe.

Ingredients in Vegetable Lo Mein Recipe

• Tofu: We recommend extra firm tofu for this recipe. We’ve found it makes the best crispy tofu which is exactly what we need when we make lo mein.
• Brown Rice Chow Mein Noodles or Ramen Noodles: Lo mein noodles are so important in this veggie lo mein dish. We prefer using ramen noodles or chow mein noodles made out of brown rice. It’s a healthier alternative to traditional lo mein noodles.
• Green Cabbage: Cabbage is a superfood that’s packed with vitamins, minerals and antioxidants. If you’re looking for a time saver, you could purchase a bag of pre shredded cabbage from the grocery store.
• Carrots: We love carrots in our vegetable lo mein dish. If you’re looking for a shortcut, you can always buy a bag of matchstick carrots from the grocery store. These are already julienned and the perfect size for a stir fry.
• Broccoli Slaw: We use prepackaged broccoli slaw for this recipe. You get the flavors of broccoli without the big florets. If you aren’t able to find broccoli slaw at your grocery store, feel free to sub in other vegetables like bok choy or bell peppers.
• Celery: We love the crunch of celery. It’s the perfect addition to our veggie lo mein.
• Snow Peas: Snow peas are thinner than snap peas. We prefer these in our lo mein, but if you aren’t able to find these in your local grocery store, feel free to sub in snap peas. The crunch of a snap pea sounds delicious.
• Garlic: Our easy vegetable lo mein recipe includes garlic. We prefer using fresh garlic over the prepackaged or dried kind.
• Ginger: We love freshly grated ginger for this recipe.
• Green Onions: The perfect garnish for a stir fry.

Delicious Lo Mein Sauce Ingredients

• Coconut aminos: We prefer to use coconut aminos over regular soy sauce or low sodium soy sauce in this delicious lo mein sauce. We love the flavor of the aminos, and find our dishes much less salty when we use this over soy sauce.
• Fish sauce: The fish sauce is an important ingredient in our vegetable lo mein sauce. You should be able to find fish sauce at your local grocery store in the Asian department, or at your local Asian market.
• Zhong sauce or Sichuan chili sauce or Sambal Oelek Chili Paste: If you haven’t tried Zhong sauce, I highly recommend it! It’s delicious and helps make the perfect stir fry sauce because of the depth of flavor it provides. If you aren’t able to locate Zhong sauce at your local grocery or on Amazon, feel free to track down the Sambal Oelek chili paste.
• Sesame oil: Any delicious stir fry sauce most likely includes sesame oil. We love putting it in our stir fry, and love the complex and nutty flavor it provides for our vegetable lo mein sauce. For this recipe I prefer regular sesame oil, though I do often recommend using toasted/roasted sesame oil in many recipes.
• Vegetable broth: The Vegetable broth helps create the vegetable lo mein sauce. We always buy low sodium broth.
• Cornstarch: Cornstarch in a sauce is used to help thicken up all the sauce ingredients.

How to Make Vegetable Lo Mein Recipe

1. Drain the tofu and slice into small strips. Air fry or bake at 350º, turning after 5-7 minutes. In the oven, I like to put the tofu on parchment paper while it cooks. Cook until the tofu dries out a bit but not so much that it browns too much. Depending on the size of your air fryer, cook in small batches and set aside as it finishes. 
2. Boil water for your noodles, and cook noodles according to package directions. Rinse noodles with cold water when they’re finished cooking, then set them aside. 
3. Prepare your veggies: Shred the cabbage, peel and julienne the carrots, dice the celery, and trim the edges of the snow peas. Dice the onions and set them aside to use after your meal is finished cooking. 
4. To make the sauce combine all sauce ingredients, including cornstarch, and whisk to combine. Set aside. 
5. When the tofu is finished cooking, spray a large pan with nonstick cooking spray and turn the heat to medium-high. Add the garlic, ginger, cabbage, carrots, broccoli slaw, celery, and snow peas to the pan.  
6. Cook for 2-3 minutes, then add the cooked noodles and tofu to the pan. Turn the heat down to low-medium and mix everything together carefully. Cook for 3-5 minutes and allow the noodles and tofu to heat up a little.
7. Add the sauce to the pan and mix well. Cover the meal and turn the heat down to low and allow the food to cook on low heat for 5-7 minutes. 
8. Remove from heat and add chopped green onions to the top and serve warm. 

Recipe Tips

• You could use soy sauce or low sodium soy sauce for this recipe, however when we were recipe testing this recipe, we found the result to be much too salty. We recommend swapping out the soy sauce and sticking with coconut aminos.
• If you aren’t able to find ramen noodles or chow mein noodles, feel free to sub in udon noodles, soba noodles, or whole wheat spaghetti noodles. These choices won’t quite be the same, but will do in a pinch. We prefer using the brown rice noodles when possible.
• If you are in a bind, you could use frozen veggies.
• This stir fry is versatile. We love that you can include all the veggies! Feel free to swap in any other lo mein vegetables you have at home such as bell pepper, zucchini, or asparagus.
• I try to always toss my cubed tofu in cornstarch before cooking it. It’s not necessary, but it really helps the tofu not stick together.

Healthy Eating Plan Points

21 Day Fix

This 21 Day Fix Vegetable Lo Mein Recipe is packed full of fresh vegetables. It has a lot of teaspoons, though – I’d reduce the coconut aminos and sesame oil where I could and make sure to drink extra water to flush out the sodium from all of the teaspoon ingredients.

Entire recipe: 1 1/2 red containers, 3 yellow containers, 7 1/2 green containers, 36 teaspoons

Per serving: 1/4 red container, 1/2 yellow container, 1 1/4 green containers, 6 teaspoons

Weight Watchers

10 2023 Plan Points – reducing the coconut aminos and sesame oil in this recipe will help you reduce those points.

Looking for more healthy Asian dinner cuisine recipes?

• Healthy Bang Bang Shrimp Pasta
• Healthy Kung Pao Chicken Recipe
• Teriyaki Tofu Stir Fry Bowls with Coconut Rice
• Instant Pot Ramen Stir Fry with Chicken
• Healthy Drunken Noodles Recipe

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Vegetable Lo Mein Recipe

This easy vegetable lo mein recipe will be your new family favorite. An easy weeknight meal that is flavorful, without a lot of fuss.

Course Main Course

Cuisine Asian

Keyword Vegetable Lo Mein Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 495kcal

Author Becca Ludlum

Equipment

• Toaster, Oven, or Air Fryer
• Kitchen Knife
• Cutting Board

Ingredients

Lo Mein Ingredients

• 14 oz extra firm tofu drained and lightly air fried with no seasoning or sauce
• 12 oz brown rice chow mein noodles or brown rice ramen
• 1.5 cups shredded green cabbage
• 2 carrots large, julienne cut
• 1 cup broccoli slaw
• 2 celery stalks diced
• 1 cup snow peas ends cut off
• 2 tsp fresh garlic minced
• 1 tsp fresh ginger minced
• 1 bunch green onions diced

Sauce Ingredients

• 1/2 cup coconut aminos
• 1 tbsp fish sauce
• 1 tbsp Zhong sauce or sichuan chili sauce or sambal oelek chili paste
• 3 tbsp light sesame oil
• 1/2 cup vegetable broth
• 1 tbsp cornstarch

Instructions

• Drain the tofu and slice into small strips/cubes. Air fry or bake at 350º, turning after 5-7 minutes. Cook until the tofu dries out a bit but not so much that it browns.  14 oz extra firm tofu
• Boil water for your noodles, and cook noodles according to package directions. Rinse noodles with cold water when they're finished cooking, then set them aside. 12 oz brown rice chow mein noodles
• Shred the cabbage, peel and julienne the carrots, dice the celery, and trim the edges of the snow peas. Dice the onions and set them aside to use after your meal is finished cooking. 
• Combine all sauce ingredients into a medium bowl, including cornstarch, and whisk to combine. Set aside. 1/2 cup coconut aminos 1 tbsp fish sauce 1 tbsp Zhong sauce 3 tbsp light sesame oil 1/2 cup vegetable broth 1 tbsp cornstarch
• When the tofu is finished cooking, spray a large pan with nonstick cooking spray and turn the heat to medium-high. Add the garlic, ginger, cabbage, carrots, broccoli slaw, celery, and snow peas to the pan.  2 tsp fresh garlic 1 tsp fresh ginger 1.5 cups shredded green cabbage 2 carrots 1 cup broccoli slaw 2 celery stalks 1 cup snow peas
• Cook for 2-3 minutes, then add the cooked noodles and tofu to the pan. Turn the heat down to low-medium and mix everything together carefully. Cook for 3-5 minutes and allow the noodles and tofu to heat up a little.
• Add the sauce to the pan and mix well. Cover the meal and turn the heat down to low and allow the food to cook on low heat for 5-7 minutes. 
• Remove from heat and add chopped green onions to the top and serve.  1 bunch green onions

Notes

21 Day Fix

Entire recipe: 1 1/2 red containers, 3 yellow containers, 7 1/2 green containers, 36 teaspoons

Per serving: 1/4 red container, 1/2 yellow container, 1 1/4 green containers, 6 teaspoons

Weight Watchers

10  2023 Plan Points 

Nutrition

Calories: 495kcal | Carbohydrates: 58g | Protein: 15g | Fat: 22g | Saturated Fat: 3.8g | Cholesterol: 0mg | Sodium: 561mg | Potassium: 428mg | Fiber: 7.6g | Sugar: 5.4g | Calcium: 121mg | Iron: 1mg

The post Vegetable Lo Mein Recipe appeared first on My Crazy Good Life.

Lemon juice and garlic are a flavor combo that just works. When you pressure cook the two together you will create the most delicious sauce to top your golden brown chicken thighs and vegetables with.

If you are looking for a healthy one pot dinner recipe, look no further than this Instant Pot lemon chicken. Everything cooks in one pan for an easy, healthy dinner that you can have on the table in no time.

I love using my trusty pressure cooker to make a quick and easy dish on busy weeknights. Not only is this lemon chicken great for school nights, it’s also a great recipe for meal prep!

Where’s the Recipe?

Here at My Crazy Good Life we have visitors of all different comfort levels in the kitchen. Whether you’re new to pressure cooking, or just new to cooking in general, we want you to be able to recreate our recipes with ease.

To help our readers have a successful experience cooking, we provide a lot of information in our articles. Below you will find an informative list of ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations for a couple popular programs.

If you’re comfortable in the kitchen, and with pressure cooking, and would like to skip past all of that, please go ahead and scroll to the bottom of the page where you will find our easy to print recipe card for this Instant Pot Lemon Chicken Thighs recipe.

Ingredients in Instant Pot Lemon Chicken

• Garlic cloves: For this lemon garlic chicken recipe we use a spice rub that gives the chicken thighs so much flavor. This recipe calls for minced garlic as opposed to garlic powder. Fresh garlic helps to season chicken thighs and the lemon sauce for an absolutely delicious flavor. Garlic powder can be used but you won’t get as much of a fresh garlic taste.
• Paprika: Paprika is rich in antioxidants as well as vitamins and minerals. It adds a sweet and peppery taste to the chicken thigh rub. Feel free to use sweet or smoked paprika. Smoked will give you an additional layer of flavor.
• Oregano: Dried oregano is used in Italian seasoning and adds a delicious earthy flavor to the chicken thighs.
• Marjoram: Dried marjoram is another Italian seasoning that is a great addition to this Instant Pot lemon chicken recipe.
• Salt: We use just a little salt to help bring out the flavors in this Instant Pot lemon chicken recipe.
• Pepper: Black pepper adds a subtle layer of heat to our chicken thighs rub.
• Chicken thighs: I love using chicken thighs when I cook in the Instant Pot. If you think you’re not a fan of dark meat, I urge you to try this recipe using boneless skinless chicken thighs. Skinless chicken breasts can become dry and rubbery as the chicken cooks. One of the things I love most about cooking chicken thighs is, even if they are slightly over-cooked, you have moist, tender chicken when the cooking time is complete.
• Lemon juice: Our Instant Pot lemon chicken uses fresh lemon juice from about 3 lemons to create a delicious lemon garlic sauce. Not only does lemon juice add bright and fresh flavors, lemon juice is also high in Vitamin C, which may give your immune system a boost!
• Chicken broth: I use chicken broth or chicken stock for this Instant Pot chicken thighs recipe.
• Potatoes: Use mini or baby potatoes for this Instant pot lemon chicken thighs recipe.
• Baby bella mushrooms: You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals.
• Asparagus: Asparagus is a tasty vegetable that’s also a great source of vitamins and minerals, especially folate and vitamins A, C and K.
• Cornstarch: We add this at the end of our cooking time to create a cornstarch slurry, which helps to thicken the delicious lemon garlic sauce.

How to Make Instant Pot Lemon Chicken

1. Prep the Pot Start by spraying the bottom of the inner pot to your Instant Pot with a nonstick cooking spray, and then press sauté. You can also use a small amount of olive oil or avocado oil to lightly coat the bottom of your inner pot.
2. Make the Rub In a small bowl, combine the minced garlic, paprika, oregano, marjoram, salt, and black pepper. Then rub the mixture into the tops of your chicken thighs.
3. Sear the Chicken Take care not to crowd your chicken together, you may need to repeat this process several times so that the chicken thighs can sear properly. Starting with the seasoned side down, place chicken thighs into your pot. Sear for 30 seconds to 1 minute per side. Set the seared and golden brown chicken thighs aside and, when you are done searing all of the thighs, add lemon juice and chicken broth to the pot. Use a wooden spoon to loosen any brown bits from the bottom of the pot.
4. Add the Potatoes Next, place the baby potatoes in the bottom of the pot, and then set the seared chicken thighs directly on top of the potatoes. Close and lock the Instant Pot lid and turn the steam release valve to sealing. Select Pressure Cook (high) and set the cooking time for 5 minutes. When the cooking time is complete, quick release the pressure and carefully remove the lid.
5. Add the Mushrooms & Asparagus Now it’s time to add the mushrooms and asparagus directly on top of the chicken thighs. Close and lock the Instant Pot lid and again turn the steam release valve to sealing. Pressure cook (high) and set the cooking time for 1 minute.
6. Make the Cornstarch Slurry When the cooking time is complete, quick release the pressure and remove chicken, vegetables, and potatoes to a large platter. On your Instant Pot, select Sauté and add the corn starch to the pot. Whisk together with the chicken broth to make your cornstarch slurry. Once the lemon sauce has thickened you can remove the inner pot from the Instant Pot base.
7. Serve Place the lemon garlic chicken, vegetables, and potatoes into individual bowls or plates, and spoon sauce on top of each serving. Serve immediately or see below for tips on storing for meal prep.

Recipe Tips

• This Instant Pot Lemon Chicken is a delicious and healthy recipe for meal prep. To prep, divide equal portions of lemon chicken, vegetables, and potatoes into meal prep containers. You can serve the gravy on the side, or spoon it over the top of each serving before storing.
• Instant Pot Lemon Chicken and vegetables keeps in the fridge for up to 6 days, or it can be frozen for up to 2 months. To reheat, microwave each thawed serving for 1 to 1 1/2 minutes.
• This recipe uses a quick release to release the pressure from the Instant Pot. If you’d like to learn more about quick release vs. natural release you can read this post.

Healthy Eating Plans

This Instant Pot chicken recipe serves 6.

21 Day Fix Instant Pot Lemon Chicken

Entire recipe: 6 red containers, 6 yellow containers, 6 green containers

Per serving: 1 red container, 1 yellow container, 1 green container

Weight Watchers Instant Pot Lemon Chicken

8 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Looking for more Instant Pot recipes?

• Instant Pot Garlic Pork Tenderloin with Potatoes This Instant Pot Garlic Pork Tenderloin with Mashed Potatoes is an easy and delicious meal that’s perfect for busy weeknights.
• How to Cook White Rice in the Instant Pot If you’re new to pressure cooking you will love cooking white rice in the Instant Pot! This post will teach you how to cook rice in the Instant Pot.
• Instant Pot Burrito Bowls with Frozen Chicken This is an easy Instant Pot meal prep recipe that uses frozen chicken breast, plus dried beans and rice for a true one pot meal that the whole family will eat.
• Instant Pot Cilantro Lime Chicken Drumsticks These Instant Pot Chicken Drumsticks with Cilantro Lime Seasoning are so delicious. The marinade can be used with any type of chicken: chicken thighs, chicken breasts or chicken legs.
• Chicken Gyro Bowls with Homemade Tzatziki These healthy Chicken Breast Gyro Bowls with Homemade Tzatziki sauce are perfect for meal prep because I can prepare the main ingredients and then just assemble them for a quick recipe tonight.

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Instant Pot Lemon Chicken

This Instant Pot Lemon Chicken is an easy dish bursting with fresh flavors from a delicious lemon garlic sauce. Juicy lemon garlic chicken thighs are paired together with nutrient rich vegetables for a healthy and easy dinner that your whole family will enjoy.

Course Main Course

Cuisine American

Keyword instant pot lemon chicken

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

5 minutes minutes

Total Time 21 minutes minutes

Servings 6 people

Calories 401kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients

• 2 tbsp minced garlic
• 1 tsp paprika
• 2 tsp dried oregano
• 1 tsp marjoram
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 lb chicken thighs boneless, skinless
• 3 lemons juice from
• 1/4 cup chicken broth
• 1 1/2 lb mini potatoes any variety
• 1 lb baby bella mushrooms halved
• 1 lb asparagus halved and woody ends removed
• 2 tbsp cornstarch

Instructions

• Start by spraying the bottom of the inner pot to your Instant Pot with a nonstick cooking spray, and then press sauté. You can also use a small amount of olive oil or avocado oil to lightly coat the bottom of your inner pot.
• In a small bowl, combine the minced garlic, paprika, oregano, marjoram, salt, and black pepper. Then rub the mixture into the tops of your chicken thighs. 2 tbsp minced garlic 1 tsp paprika 2 tsp dried oregano 1 tsp marjoram 1/2 tsp salt 1/2 tsp black pepper
• Take care not to crowd your chicken together, you may need to repeat this process several times so that the chicken thighs can sear properly.

  Starting with the seasoned side down, place chicken thighs into your pot. Sear for 30 seconds to 1 minute per side. Set the seared and golden brown chicken thighs aside and, when you are done searing all of the thighs, add lemon juice and chicken broth to the pot. Use a wooden spoon to loosen any brown bits from the bottom of the pot. 3 lb chicken thighs 3 lemons 1/4 cup chicken broth
• Next, place the baby potatoes in the bottom of the pot, and then set the seared chicken thighs directly on top of the potatoes. Close and lock the Instant Pot lid and turn the steam release valve to sealing. Select Pressure Cook (high) and set the cooking time for 5 minutes. When the cooking time is complete, quick release the pressure and carefully remove the lid. 1 1/2 lb mini potatoes
• Now it's time to add the mushrooms and asparagus directly on top of the chicken thighs. Close and lock the Instant Pot lid and again turn the steam release valve to sealing. Pressure cook (high) and set the cooking time for 1 minute. 1 lb baby bella mushrooms 1 lb asparagus
• When the cooking time is complete, quick release the pressure and remove chicken, vegetables, and potatoes to a large platter. On your Instant Pot, select Sauté and add the corn starch to the pot. Whisk together with the chicken broth to make your cornstarch slurry. Once the lemon sauce has thickened you can remove the inner pot from the Instant Pot base. 2 tbsp cornstarch
• Place the lemon garlic chicken, vegetables, and potatoes into individual bowls or plates, and spoon sauce on top of each serving. Serve immediately or see below for tips on storing for meal prep.

Notes

Recipe Tips

• This Instant Pot Lemon Chicken is a delicious and healthy recipe for meal prep. To prep, divide equal portions of lemon chicken, vegetables, and potatoes into meal prep containers. You can serve the gravy on the side, or spoon it over the top of each serving before storing.
• Instant Pot Lemon Chicken and vegetables keeps in the fridge for up to 6 days, or it can be frozen for up to 2 months. To reheat, microwave each thawed serving for 1 to 1 1/2 minutes.
• This recipe uses a quick release to release the pressure from the Instant Pot. If you’d like to learn more about quick release vs. natural release you can read this post.

Healthy Eating Plans

This Instant Pot chicken recipe serves 6

21 Day Fix Instant Pot Lemon Chicken

Entire recipe: 6 red containers, 6 yellow containers, 6 green containers

Per serving: 1 red container, 1 yellow container, 1 green container

Weight Watchers Instant Pot Lemon Chicken

8 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Nutrition

Calories: 401kcal | Carbohydrates: 29g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 218mg | Fiber: 5g

The post Instant Pot Lemon Chicken 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

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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.

It doesn’t matter if I’m looking for a sweet treat at the end of the day or just coming out of the gym trying to find a snack that will feel like a reward…these vegan black bean brownies do the trick every time!

These incredible Vegan Protein Brownies are meant to be a brownie bite, a sweet and indulgent treat, nothing that should be replacing a meal or anything like that! Keep that in mind when you are dividing them for your portions. 

You are probably wondering who would be crazy enough to put beans in a brownie recipe…there’s a method to the madness, I swear! Beans are a slow-digesting carb, which provides energy during your post-workout slump.

The beans in our protein brownies recipe is full of plant-based protein to help you repair and build muscles. Beans are high in fiber to help with feeling full longer and maintaining a healthy weight.

Beans, especially black beans, are a great way to give any recipes a nutrition boost…even a dessert recipe like our protein brownies. 

Finally, I include black beans in this protein brownie recipe because they can easily take the place of the non-vegan ingredients that we’d need to finish the recipe.

If you are looking for a gluten free or vegan way to enjoy our high protein brownies: you’ve found it! Our Vegan Protein Brownie Recipe will be one of your new favorite healthy recipes!  

Bonus! Each serving of our delicious protein brownies include four grams of protein per serving.

Where’s the Recipe?

Here at My Crazy Good Life we strive to write detailed and helpful recipes for all of our readers. We include clear instructions, recipe tips and tricks, healthy eating plan points, as well as nutritional information.

If you are ready to start cooking with a more simplified version of the recipe, simply scroll down to the bottom of the page where you’ll find our easy to print Vegan Protein Brownie Recipe.

Ingredients in Vegan Protein Brownie Recipe

• Black Beans: No need for protein powder with this recipe, the beans naturally give it an extra protein boost, and make these our favorite healthy protein brownies. Best part about it, no one will know there are black beans in the recipe unless you tell them!
• Cocoa Powder: Cocoa powder is a staple of all brownie recipes. It delivers the delicious chocolate flavor without all of the extra added refined sugar.
• Gluten Free Oats: By blending the oats in the food processor, this recipe essentially uses oat flour which helps hold the brownies together. That’s right, there is no whole wheat flour in these protein brownies, making it one of my favorite gluten free recipes.
• Salt
• Honey: (bee free honey) 
• Stevia: We use pure stevia in our recipes as a sugar substitute. We are careful when choosing which brands of stevia we use.
• Coconut Oil: We love using refined coconut oil in our baking. Coconut oil has many health benefits. We like to buy our coconut oil in bulk at Costco.
• Vanilla Extract
• Almond Extract
• Baking Powder
• Vegan Dark Chocolate Chips: Using dairy-free chocolate chips allows this recipe to be both dairy-free and gluten-free. Feel free to use regular sized chocolate chips or mini chocolate chips. We stick to the dark chocolate for the added health benefits.

How to make Vegan Protein Brownie Recipe

1. Preheat oven to 350 degrees.
2. Rinse and drain the black beans.
3. Blend beans in a food processor until VERY smooth. Add in the rest of your ingredients except for the chocolate chips.
4. Blend until smooth. Stir in chocolate chips.
5. Spray 8×8 oven-safe pan with olive oil, then pour brownie batter into the prepared pan.
6. Bake brownie batter at 350º for 25 to 30 minutes or until a knife inserted in the center comes out clean (not counting melted chocolate).
7. Cool completely to room temperature then refrigerate, and cut in 2×2 pieces. Store brownies in the refrigerator and serve chilled.

Recipe Tips

• If you are not worried about keeping the recipe gluten free or vegan, you can use whatever kind of oats you like and also use whatever type of chips you like. You can also use regular honey in that case! I usually stick to gluten free options for this recipe because then it is delicious and more people can enjoy the results.
• If you are trying to keep these black bean brownies vegan I’ve linked a bee free honey substitute for you! If you are looking for other options you could use maple syrup though I’m not sure how that would impact the texture!
• My vegan brownie recipe comes to about 16 brownies. I cut them into 2 inch squares to get that many, you can cut them up however you like, just know the nutrition and dietary info provided is for 16 servings from these ingredients. 
• We prepare the brownie pan with a little olive oil spray, you could also line the pan with parchment paper if you don’t have any olive oil on hand. You could also prepare the dish by coating a small layer of coconut oil on the bottom and sides of the pan.
• You can use parchment paper and wrap them up to freeze. We like to store them in an airtight container before sticking them in the fridge. They’ll thaw out nicely and then you’ll have a nice little treat for when you are craving chocolate. 
• You could add more protein to this recipe by adding protein powder, however do note that we haven’t tested this version. All healthy eating plan points will need to be recalculated if you add protein powder to this recipe.
• We have a lot of other incredible vegan recipes and gluten-free recipes on our blog.
• If you want to add even more protein without using whey protein powder, these protein brownies can be topped with a dollop of nut butter like peanut butter, almond butter, or cashew butter. Just be sure to adjust your nutrition calories or container counts and points.

Healthy Eating Plan Points

Weight Watchers

The great thing about Weight Watchers is that you can have just about anything as long as you are tracking it. 10 2023 Plan Points | 9 Blue Plan Points

If you are looking for ways to reduce the points in these brownies you can cut back on the oil, honey, or the chocolate chips since they are the biggest source of your points in this recipe. I’d recommend applesauce as a partial replacement for the oil and even half the amount of chips is going to give you a nice chocolatey treat to enjoy! 

21 Day Fix Vegan Protein Brownie Recipe

Each brownie is considered a yellow container treat swap on the container programs. 

Looking for more delicious and healthy dessert recipes? 

• Banana Oatmeal Chocolate Chip Cookies Our Banana Oatmeal Chocolate Chip Cookies use simple ingredients like oats, bananas and vanilla extract.
• Healthy Apple Crumble This Healthy Apple Crumble recipe is an easy Instant Pot dessert that has less sugar than a traditional apple crisp recipe but doesn’t sacrifice taste.
• Pumpkin Wonder Whip Recipe Wonder Whips get their protein from Greek yogurt. They’re a high protein snack or dessert that you will love!
• Zucchini Bread Baked Oatmeal This Zucchini Bread Baked Oatmeal is a healthy and delicious way to start your day. Top with Greek yogurt, fresh fruit, chopped nuts, maple syrup, or a little peanut butter.
• Oatmeal Peanut Butter Protein Balls These healthy chocolate chip energy balls are made with vanilla protein powder (can also use chocolate whey protein powder), gluten free oats, peanut butter, honey, vanilla extract and other nutritious ingredients.

Print

Vegan Protein Brownie Recipe

This Vegan Protein Brownie Recipe is a healthy dessert that's full of chocolate flavor.

Course Dessert

Cuisine American

Keyword black bean, Black Bean Brownie Protein Bites, gluten free, post workout, post-workout snack

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 207kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Measuring Cups
• Food processor

Ingredients

• 15 oz Black Beans rinsed and drained well
• 2 tablespoons cocoa powder
• ½ cup oats gluten-free
• ¼ teaspoon salt
• ½ cup honey bee free honey
• 1 teaspoon Stevia
• ¼ cup coconut oil
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• ½ teaspoon baking powder
• 10 oz dark chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350.
• Rinse and drain the black beans. 15 oz Black Beans
• Blend beans in a food processor until VERY smooth. Add in the rest of your ingredients except for the chocolate chips. 2 tablespoons cocoa powder, ½ cup oats, ¼ teaspoon salt, ½ cup honey, 1 teaspoon Stevia, ¼ cup coconut oil, 1 tablespoon vanilla, 1 teaspoon almond extract, ½ teaspoon baking powder
• Blend until smooth. Stir in chocolate chips. 10 oz dark chocolate chips
• Pour batter into an 8×8 pan that has been sprayed with olive oil.
• Bake at 350 for 25 to 30 minutes or until a knife inserted in the center comes out clean (not counting melted chocolate).
• Cool then refrigerate, and cut in 2×2 pieces. These brownies are best served chilled.

Notes

Makes 16 2×2 bites.

21 Day Fix containers: Each brownie/bite counts as a yellow treat swap. 

Weight Watchers: 10 2023 Plan Points | 9 Blue Plan Points

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 243mg | Fiber: 3g | Sugar: 15g | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

The post Vegan Protein Brownie Recipe appeared first on My Crazy Good Life.

Cinnamon and coconut sugar combine to make this healthy french toast casserole an absolutely delicious breakfast that your whole family will love.

This French toast casserole is one of my favorite breakfast recipes to make for meal prep. It keeps well in the fridge overnight or even in the freezer for a couple months. Just microwave it when you’re ready to eat and top with fresh berries or fresh fruit for a healthy meal.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone, we write our posts will lots of helpful information.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you want skip past all of that and get straight to the recipe, scroll down to the bottom of the page to find the easy to print Healthy French Toast Casserole recipe card.

Ingredients in Healthy French Toast Casserole

• Bread: choose your favorite whole grain bread for this french toast casserole. Whole grains are a great source of fiber and can have positive health effects. Stale bread is preferred to fresh bread when making baked french toast casserole. You can use other bread options like sourdough bread, french bread, gluten free bread, brioche bread, or challah bread. Just be sure to adjust your points and nutrition serving calculations if you make any changes.
• Eggs: eggs are loaded with vitamins, minerals, high-quality protein, good fats and other nutrients that are good for us.
• Almond milk: I substitute almond milk for a lot of recipes that call for milk. It’s a healthy plant-based alternative to cow’s milk and is naturally high in vitamin E. You can use regular milk, or another dairy substitute like oat milk or soy milk.
• Cinnamon: Is it even french toast if there isn’t any cinnamon? I think not. Cinnamon adds the perfect spice to this healthy french toast casserole.
• Nutmeg: I like to add nutmeg to this french toast casserole because it adds a warm, nutty flavor to the dish. This baked french toast casserole is the breakfast I make on Christmas morning, and the nutmeg in it is the perfect spice to really say Christmas breakfast.
• Vanilla extract: vanilla extract is another non negotiable ingredient in french toast. Make sure to use pure vanilla extract.
• Coconut sugar: coconut sugar is very similar to regular white sugar, although it is less processed and contains trace amounts of nutrients. While it is still sugar, it may have a lower glycemic index than white sugar.
• Maple syrup: use pure maple syrup – it contains small amounts of minerals like manganese and zinc.

How to Make French Toast Casserole in the Instant Pot

1. We need to start by getting the bread slices or cubes really dry and crusty, so preheat your oven to 200ºF. (If your bread slices are already sufficiently dry, you can skip this step.)
2. Scatter the bread cubes or chunks in a single layer on top of a large baking dish or sheet. Place in the preheated oven for 15-20 minutes, or until your bread cubes are dry.
3. Next, place your trivet into the inner pot of your Instant Pot, and add 1 1/2 cups of water to the pot.
4. Now coat a 7-inch round baking pan or oven-safe dish with nonstick cooking spray and set aside.
5. In a large bowl add the eggs and use a fork to whisk. Then add the almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup and stir to combine.
6. Now add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
7. Next, transfer the egg mixture soaked bread cubes to the prepared 7-inch round baking dish, lightly pressing the bread cubes down into the pan so that they are well packed. Cover the pan with foil and place it on the trivet. Using the trivet handles, lower the trivet – holding the baking dish – into the Instant Pot.
8. Close and lock the lid, then turn the steam release valve to sealing. Set the Instant Pot to Pressure Cook on high pressure and set the cooking time for 65 minutes.
9. When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
10. Using oven mitts, carefully remove the baking dish using the trivet handles. Take the foil off and let the french toast casserole cool for 5 minutes before serving.

How to Make Baked French Toast Casserole

Same delicious taste without a pressure cooker. You’re going to love this Baked French Toast recipe.

1. Get the bread slices ready as you would in the Instant Pot directions above. Preheat your oven to 350º.
2. Coat your casserole dish with nonstick cooking spray and set aside. I prefer to use a more shallow pan that is larger rather than a smaller deep pan, as it takes less time to cook and the more shallow pan won’t make your french toast casserole soggy.
3. In a large bowl, make the french toast batter by combining the eggs, almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. Use a fork to whisk.
4. Add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
5. Next, transfer the soaked bread cubes to the prepared casserole dish. Cover the pan with foil and place it in the preheated oven.
6. Bake for 25 minutes, then remove the foil so the casserole can get that golden brown topping we all love so much.
7. After another 15-25 minutes, test for doneness with a butter knife poked into the center of the dish – if your knife comes out clean (or mostly clean), the French Toast Casserole is finished!
8. This recipe typically takes about 40 minutes to cook for me, but your timing might be a little different based on the pan you used and how your oven cooks.

Recipe Tips

• This easy French toast casserole is perfect for meal prepping. I cook the french toast and then let it cool before I cut it up into 8 equal-sized servings. Then I place the French toast into meal prepping containers and refrigerator overnight or for up to 6 days.
• This French toast casserole can also be frozen in individual serving sized containers for 2 months. When you’re ready to eat, just thaw and microwave for 30 to 60 seconds. Serve with fresh berries or fresh fruit for a healthy meal.
• This recipe can also be made into French Toast Cups using egg bite molds in your Instant Pot. Pack 3 molds with the bread soaked mixture, then cover the molds with foil. Cook 2 molds on high pressure for 30 minutes with a natural release. Remove the 2 molds and cook the third mold for 20 minutes, also with a natural release.
• If you love maple syrup you can add more maple syrup after the French toast casserole has cooked, just be sure to adjust your points and containers if you do.
• Another addition that we sometimes add is chopped pecans. That little crunch on top of the French toast casserole is delicious.

Top this recipe with:

• Pumpkin Pie Spice
• Sliced bananas and peanut butter
• Unflavored or Vanilla Greek yogurt
• Orange zest
• Powdered sugar and fresh berries

Healthy Eating Plans

21 Day Fix Healthy French Toast Casserole

Entire recipe of French toast casserole (serves 8): 2 red containers, 12 yellow containers, 2 teaspoons

Per serving: 1/4 red container, 1 1/2 yellow containers, and 1/4 teaspoon

Weight Watchers

8 2023 Plan Points | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

Looking for more healthy breakfast recipes like this French Toast?

• Easy Breakfast Casserole with Potatoes – This easy breakfast casserole with potatoes is a delicious breakfast recipe that has a southwest twist you are going to love.
• Egg Free Whole Wheat Pancakes – One of my very favorite recipes to make and freeze! We always have these ready in our freezer.
• Healthy Donuts in a Blender – This healthy donut in a blender is one of my favorite recipes to make for weekend breakfast. It’s a gluten free donut recipe that has no refined sugar and is made with simple ingredients.
• Easy Chicken Apple Sausage Patties – Our easy chicken apple sausage patties are healthier than those found at the grocery store and they taste delicious. This is a great side dish option to healthy french toast casserole.
• Instant Pot Baked Apple Cinnamon Oatmeal – This healthy baked oatmeal recipe contains no refined sugar like brown sugar, but instead uses maple syrup to sweeten it.
• Zucchini Breakfast Casserole with Sausage and Egg – This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.

Print

Healthy French Toast Casserole

Cinnamon and coconut sugar combine to make this healthy french toast casserole an absolutely delicious breakfast that your whole family will love.

Course Breakfast

Cuisine American

Keyword French Toast Casserole, healthy french toast casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Natural Release 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 people

Calories 253kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Round Instant Pot Pan
• Instant Pot Trivet

Ingredients

• 20 oz loaf whole-grain bread (preferably stale), torn into small chunks
• 4 eggs
• 2 cups almond milk plain, unsweetened
• 2 tbsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tbsp vanilla extract
• 2 tbsp coconut sugar
• 1/4 cup maple syrup

Instructions

Instant Pot Instructions

• Preheat the oven on the lowest setting to 200ºF (95ºC). Place the trivet in the inner pot and add 1 1/2 cups of water. Coat a 7-inch round baking pan or oven safe dish with nonstick cooking spray and set aside.
• Scatter the bread chunks in a single layer across a large baking sheet. Place in the oven for 15-20 minutes or until the bread becomes dry and crusty. 20 oz loaf whole-grain bread
• Whisk the eggs with the almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. 4 eggs 2 cups almond milk 2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tbsp vanilla extract 2 tbsp coconut sugar 1/4 cup maple syrup
• Add the bread pieces to the egg mixture and stir to coat the bread evenly.
• Transfer the bread pieces to your prepared baking pan, lightly pressing them so they're well packed. Cover the pan with foil, place it on the trivet, and then lower it into the Instant Pot.
• Close and lock the lid, and then turn the pressure valve to sealing. Select pressure cook (high) and cook for 65 minutes. Allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.
• Using oven mitts, carefully remove the trivet holding the pan. Let sit for 5 minutes and serve immediately, or store in an airtight container for meal prep.

Oven Instructions

• Get the bread slices ready as you would in the Instant Pot directions above. Preheat your oven to 350º. 20 oz loaf whole-grain bread
• Coat your casserole dish with nonstick cooking spray and set aside.
• Whisk together the eggs, almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. 4 eggs 2 cups almond milk 2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tbsp vanilla extract 2 tbsp coconut sugar 1/4 cup maple syrup
• Add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
• Transfer the soaked bread cubes to the prepared casserole dish. Cover the pan with foil and place it in the preheated oven.
• Bake for 25 minutes and then remove the foil.
• Bake for another 15-25 minutes. Test for doneness with a butter knife poked into the center of the dish.
• Serve immediately or cool and store in an airtight container for meal prep.

Notes

21 Day Fix Healthy French Toast Casserole

Entire recipe of French toast casserole (serves 8): 2 red containers, 12 yellow containers, 2 teaspoons

Per serving: 1/4 red container, 1 1/2 yellow containers, and 1/4 teaspoon

Weight Watchers

8 2023 Plan Points | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 403mg | Potassium: 224mg | Fiber: 5g | Sugar: 16.8g | Calcium: 79mg | Iron: 2mg

The post Healthy French Toast Casserole appeared first on My Crazy Good Life.

With just the right amount of sweet, spicy, and creamy, this Instant Pot Chinese food recipe will be a hit with the whole family. Plus, this great recipe uses a lower calorie Greek yogurt instead of mayo, cream cheese, or heavy cream, so you can keep the dish creamy while making it healthier.

My family requests that I make my Healthy Bang Bang Shrimp Pasta often, as it is one of their favorite pasta recipes. I especially love this shrimp pasta dish for busy weeknights because it’s quick and easy to make, whether you cook it in the Instant Pot, on the stove, or in a slow cooker.

Where’s the Recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you get great results, whether you just started cooking or have made this recipe before, I like to provide a ton of helpful information in my recipes.

However, if you’d like to skip over different variations for making this dish, as well as recipe tips and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this healthier Bang Bang Shrimp Pasta recipe!

Ingredients in Healthy Bang Bang Shrimp Pasta

• Dry whole wheat spaghetti noodles: Whole wheat noodles are packed with 3x the fiber and also contain protein, iron, and zinc. You can use angel hair pasta instead of spaghetti if you like. Just note that angel hair pasta doesn’t boil as long as cooked spaghetti noodles.
• Raw FROZEN jumbo, peeled and deveined shrimp: You’ll want to make sure you use raw frozen shrimp because using raw unfrozen or pre-cooked shrimp will affect your cooking times. Definitely make sure to use deveined and peeled shrimp, too. Do not let the frozen shrimp thaw before cooking.
• Minced garlic: Use fresh minced garlic if you can, as it will give a great punch of flavor to this dish. If you’re out of fresh minced garlic, though, garlic powder will do in a pinch.
• Coconut oil: Coconut oil will add a fresh, tropical flavor to this creamy pasta dish. If you don’t have coconut oil, you can swap it for olive oil (but remember that this will change the nutritional counts).
• Honey: A little honey adds just a touch of sweetness to this delicious dish!
• Fresno Pepper: A Fresno pepper is a lot like a jalapeño, but is slightly spicier with smokey undertones. It can add wonderfully complex flavor to a dish. If you prefer, though, a jalapeño will work well in this dish, too! If you don’t want your pasta too spicy or don’t have any peppers on hand, chili powder or red pepper flakes will do, but they will slightly change the flavor of the meal.
• Lime juice: Fresh lime juice will perfectly complement the coconut oil in adding a tropical zing to your pasta.
• Black Pepper: Fresh ground black pepper contrasts so well with the sweetness of the honey.
• Rice vinegar: Look for unsweetened or unflavored rice vinegar to add a bit of tang to this dish.
• Plain 2% Greek yogurt: Instead of using mayo or cream cheese, this healthy version of Bang Bang Shrimp pasta substitutes plain Greek yogurt. Be sure to purchase the 2%.
• Sriracha sauce or other hot sauce: Sriracha sauce is easy to get at most grocery stores, but other hot sauces such as Thai sweet chili sauce will work well, too.
• Green onion: I like using green onions to bring a bit of color and crunch to this pasta dish.

How to Make Healthy Bang Bang Shrimp Pasta in the Instant Pot

When calculating your total cooking time, don’t forget to allow a few minutes for your pressure cooker to come to pressure!

1. Turn the Instant Pot to sauté. Add the coconut oil and allow it to melt and heat up.
2. Next, add the garlic and Fresno peppers. Sauté for about 30 seconds until fragrant.
3. Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
4. Toss in the frozen shrimp, salt, pepper, rice vinegar, honey, and lime on top of the noodles.
5. Close the lid and turn the pressure valve to sealing.
6. Cook on high pressure using the manual setting for 3 minutes.
7. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
8. Slowly mix in the Greek yogurt, sriracha, and green onions. If you like your pasta less creamy, use less yogurt.
9. Serve while still hot.

How to Make Healthy Bang Bang Shrimp Pasta in a Slow Cooker

1. In the slow cooker, combine all the ingredients except the Greek yogurt and green onions.
2. Add the lid to the slow cooker.
3. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
4. Remove the lid and stir in the Greek yogurt and green onions.
5. Serve.

How to Make Healthy Bang Bang Shrimp Pasta on the Stove Top

1. Cook pasta until al dente in a large pot according to the directions on the box. Drain the cooked pasta and rinse in cool water.
2. In a large skillet, heat the coconut oil (or olive oil) on medium-high heat.
3. Sauté the garlic and Fresno peppers. Add the shrimp, lime juice, salt and pepper to the skillet.
4. Mix it up and allow the spices to coat the shrimp, and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
5. Remove the lid. Mix the honey, rice vinegar, and Sriracha or other hot sauce in a small mixing bowl, and then add to the shrimp.
6. Cook for another 2-3 minutes until the shrimp are pink and opaque.
7. Turn off the heat. Add the hot pasta noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions.
8. Garnish and serve immediately.

Recipe Tips

• This delicious recipe has shrimp. We love to eat shrimp, however cooking shrimp can be a little tricky the first time, but you’ll quickly get the hang of it. You’ll be looking for the shrimp to turn pink and a little bit white instead of gray and translucent or “clear.” Uncooked shrimp is usually gray and translucent, so if you are still seeing that color they are not cooked enough. If your shrimp are bright white, you may have overcooked them.
• The internal temperature of shrimp when fully cooked is 120º, as measured by a meat thermometer. You’re looking for the shrimp to form a C shape when they’re finished cooking. If you see an O shape, they’re overcooked.
• The Fresno peppers make this a spicy dish! You can use peppers with less spice or omit the peppers entirely if you’d rather not have spice in this dish, and it won’t affect the cooking time or quality of the dish.
• If, on the other hand, you’d rather this pasta be a bit spicier, I’d recommend using a spicer pepper like serrano instead of Fresno peppers, and adding a teaspoon or two more of red pepper flakes for some serious spice. Do note that using red pepper flakes will modify the overall flavors of the original sauce ingredients.
• This pasta can be made gluten free by using brown rice noodles or zucchini noodles. Both have a much shorter cook time, as do zucchini noodles, so keep that in mind while you’re making this recipe. The sauce recipe will stay the same as it is gluten free already.
• This dish is not dairy free because of the Greek yogurt. You can substitute plain greek yogurt with a dairy free yogurt if you have one that you like, or add an extra bit of olive oil for a dairy free Bang Bang Shrimp Pasta that isn’t dry.

Healthy Eating Plans

Portion Fix & 21 Day Fix

Entire recipe: 6 yellow containers | 4 red containers | 1/2 green containers | 1 tsp | 12 sweetener teaspoons

Per serving: 1 yellow container | Just over 1/2 red container | negligible green container | negligible teaspoon | 2 sweetener teaspoons

2B Mindset

This makes a great lunch, you’ll need to add some extra veggies to make sure you hit your percentages for those.

Weight Watchers

9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

More Healthy Recipes

• Spring Roll Salad
• Healthy Drunken Noodles
• Healthy Orange Chicken Instant Pot
• Instant Pot Chicken Lo Mein
• Instant Pot Tofu Pad Thai

Print

Bang Bang Shrimp Pasta

This Healthy Bang Bang Shrimp Pasta will satisfy your restaurant cravings without all of the calories you might find in Chinese takeout.

Course Main Course

Cuisine American

Keyword Bang Bang Shrimp Pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 405kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 tsp coconut oil
• 3 tsp garlic minced
• 1/4 cup Fresno peppers diced
• 13 oz whole wheat pasta spaghetti noodles, dry
• 4 cups water
• 1 lb shrimp jumbo, raw and FROZEN, peeled & deveined
• 1/4 tsp pepper
• 1 tbsp vinegar rice
• 1/4 cup honey
• 1 lime juiced
• 1 1/2 cups Greek yogurt plain, 2%
• 1 tbsp sriracha or other hot sauce
• 1/2 cup green onions

US Customary – Metric

Instructions

• Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up. 1 tsp coconut oil
• Next add the garlic and Fresno peppers. Saute for about 30 seconds until fragrant. 3 tsp garlic, 1/4 cup Fresno peppers
• Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles. 13 oz whole wheat pasta, 4 cups water
• Toss in the frozen shrimp, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing. 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime
• Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
• Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot. 1 1/2 cups Greek yogurt, 1 tbsp sriracha , 1/2 cup green onions

Stove top:

• Cook the spaghetti noodles according to the directions on the box. Drain and rinse in cool water. 13 oz whole wheat pasta
• In a skillet heat to coconut oil on medium high heat. Saute the garlic and Fresno peppers. Add the shrimp, lime juice, and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 1 lb shrimp, 1 lime, 1/4 tsp pepper
• Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and opaque. 1/4 cup honey, 1 tbsp vinegar, 1 tbsp sriracha
• Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Slow cooker:

• In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 13 oz whole wheat pasta, 4 cups water, 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime, 1 tbsp sriracha
• Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
• Remove the lid and stir in the Greek yogurt and green onions. Serve. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Video

Notes

Serves 6

21 Day Fix counts for the entire recipe: 6 yellow containers, 4 red containers, 1 tsp, 12 sweetener teaspoons, 1/2G  green container.

Per serving: 1 yellow container, Just over 1/2 red container, negligible teaspoon, 2 sweetener teaspoons, negligible green container.

Weight Watchers: 9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

 

 

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 29g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 682mg | Potassium: 239mg | Fiber: 2g | Sugar: 16g | Vitamin A: 116IU | Vitamin C: 11mg | Calcium: 206mg | Iron: 3mg

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The post Bang Bang Shrimp Pasta appeared first on My Crazy Good Life.

This healthier version of PF Chang’s lettuce wraps is made with healthy vegetables and a homemade hoisin sauce, which gives these vegan lettuce wraps so much flavor.

Next time you are craving a satisfying and healthy meal, give these vegan lettuce wraps a try!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To best serve all of our readers, we write our posts with tons of helpful information.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations for several popular diet plans.

If you are confident in your cooking abilities and want to get right to the recipe, simply scroll down to the bottom of the page where you will find our easy to print recipe card for these veggie lettuce wraps.

Ingredients in Vegan Lettuce Wraps Sauce

• Garlic: fresh minced garlic is ideal in the sauce ingredients, but you can use garlic powder if you don’t have garlic cloves on hand.
• Coconut aminos: this is one of my favorite soy sauce substitutes, and is a great choice for replacing soy sauce if you have gluten, soy, or sugar allergies, or if you’re watching your sodium intake. If you do not have or can’t find coconut aminos, you can use reduced sodium soy sauce or Tamari.
• Peanut butter: I use creamy peanut butter to make the lettuce wrap sauce. You can also use almond butter if that is your preference. Look for nut butter with no added sugar or oil.
• Maple syrup: make sure to read the label and get the good stuff. This way you will get real maple syrup and not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup. I like using real maple syrup in place of the flavored stuff because it contains a small amount of minerals, such as manganese and zinc, that white sugar just doesn’t have. It also helps your blood sugar stay more stable.
• Rice vinegar: plain rice wine vinegar is what I use. If you don’t have rice wine vinegar, you can use apple cider vinegar for the hoisin sauce.
• Sesame oil: sesame oil has a distinct aroma and flavor that tastes delicious in Asian recipes. I buy roasted sesame oil when I make vegan lettuce wraps to really bump up the flavor in this great recipe.
• Ginger: fresh ginger really brightens up the flavorful fillings of these vegan lettuce wraps. Did you know that ginger may have numerous health benefits due to its anti-inflammatory, anti-nausea, and other properties? It’s an amazing plant that I love to use in Asian dishes.
• Sriracha sauce: sriracha is a spicy sauce made from chili paste, garlic, vinegar, sugar, and salt. It adds a more complex flavor than your typical hot sauce. If you want to add even more heat than sriracha sauce you can use red chili flakes or chili oil in the hoisin sauce.

Ingredients in Vegan Lettuce Wraps Filling

• Red onion: I prefer using red onion but you can use yellow or white onion if that’s what you have.
• Portobello mushrooms: I love using portobello mushrooms in vegan recipes. Mushrooms are a great meat substitute because of their texture, and they are also packed with fiber, vitamins, and minerals. The mushrooms are essential in this veggie lettuce wraps recipe.
• Water chestnuts: water chestnuts are full of nutrients, yet low in calories. They are versatile and easy to add to your diet. Eat them raw, cooked in stir fry or made into a delicious lettuce wraps recipe.
• Green onions: I use chopped green onions to top the finished healthy lettuce wraps.
• Lettuce: I typically use romaine lettuce or butter lettuce for my lettuce cups. The best lettuce for lettuce wraps is one with lettuce leaves that are firm and can hold the vegan filling. Boston lettuce or iceberg lettuce would also be good options.

How to Make Vegan Lettuce Wraps on the Stove

1. First, make the hoisin sauce by combining the garlic, coconut aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside.
2. Heat a large nonstick skillet over medium high heat. When the skillet is hot, add about a quarter of the sauce to the pan, and then add your onions, mushrooms, and water chestnuts. Cook for about 2 to 3 minutes, or until the onions become soft.
3. Add the remaining sauce to your pan of veggies and cook for another 5 minutes.
4. Scoop the vegetable filling out and into your butter lettuce cups. Sprinkle with green onions and serve immediately.

How to Make Vegan Lettuce Wraps in the Instant Pot

1. First, make the hoisin sauce by combining the garlic, aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside.
2. Now turn your Instant Pot to sauté and add about a quarter of the sauce to the pot, along with the onions, mushrooms, and water chestnuts. Sauté for about 2 to 3 minutes, or until the onions become soft.
3. Add the rest of the hoisin sauce to the veggies and cook for another 5 minutes or so.
4. Scoop the vegetable filling out and into your lettuce wraps cups. Sprinkle with green onions and serve immediately.

Recipe Tips for Healthy Lettuce Wraps

• This is a great recipe for meal prepping. The lettuce wraps filling keeps well in the fridge for up to 6 days, or in the freezer for up to 2 months.
• When I meal prep healthy vegan lettuce wraps, I divide the filling into about 6 individual airtight container and place about 2 lettuce leaf shells into each container. When I’m ready to eat, I can easily get the lettuce wraps filled and eat it cold or warm up the filling in the microwave for 1 to 1 1/2 minutes.
• If you are freezing vegetarian lettuce wraps, you will want to thaw the filling first, before you heat it up in the microwave.
• These lettuce wraps are very versatile. If you want to add meat, you can use chicken breasts or thighs or even ground chicken or turkey. My cooking tip for adding meat would be to cook the meat first, and then add the vegetables and sauce.
• If you would like to keep these lettuce wraps vegan, but want to add a little more protein, tofu would be a great addition. You can buy extra firm tofu or crumbled tofu to make the tofu filling.

Healthy Eating Plans

21 Day Fix Vegan Lettuce Wraps

Entire recipe: 6 green containers, 1 yellow container, 1 orange container, 12 teaspoons

Per serving: 1 green container, 1/6 yellow container, 1/6 orange container, 2 teaspoons

Weight Watchers Vegan Lettuce Wraps

7 2023 Plan Points | 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Looking for more healthy vegan recipes?

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Brown Rice are a healthy and delicious recipe that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten-free, and the tofu filling is packed with protein and nutrients. 
• Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients. It’s great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.
• Crispy Air Fryer Tofu Recipe I’ve tried tofu many ways and have never loved it until I started air frying it. The extra firm tofu gives you a hearty bite and the air fryer allows the tofu to crisp a bit. Several nights a month, we make an easy Stir Fry for dinner that includes this yummy crispy tofu recipe. 
• Vegan Minestrone Soup I love making healthy minestrone soup for my whole family. The best part is, they love eating it! It has a healthy twist and is also a great soup for meal prepping – store in an airtight container and the flavors meld together so that the next day, the leftover soup tastes even better!
• Fresh Veggie Spring Rolls Homemade gluten free spring rolls are light and refreshing. These are served with a delicious recipe for peanut butter dipping sauce. Stuffed with raw vegetables like grated carrots, cabbage, fresh basil, and rice noodles, this is one of my favorite vegan food recipes.

Print

Vegan Lettuce Wraps

This easy recipe for Vegan Lettuce Wraps is packed full of healthy ingredients and flavor!

Course Main Course

Cuisine Asian

Keyword lettuce wraps, pf changs, vegan, vegan lettuce wraps

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 6 people

Calories 229kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Instant Pot 6 qt
• Mixing Bowls

Ingredients

• 3 tsp garlic minced
• 3/4 cup coconut aminos or reduced sodium soy sauce
• 1/4 cup peanut butter
• 2 tbsp maple syrup
• 1 tbsp rice wine vinegar
• 1 2/3 tbsp toasted sesame oil
• 2 tsp ginger root minced
• 1 tbsp sriracha sauce
• 1/2 cup red onion diced
• 2 cups portobello mushrooms diced
• 4 oz water chestnuts drained and chopped
• 3 green onions (green & white parts) chopped
• 2 heads lettuce romaine or butter, cut into shells

Instructions

How to Make Vegan Lettuce Wraps on the Stove

• First, make the hoisin sauce by combining the garlic, coconut aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside. 3 tsp garlic 3/4 cup coconut aminos 1/4 cup peanut butter 2 tbsp maple syrup 1 tbsp rice wine vinegar 1 2/3 tbsp toasted sesame oil 2 tsp ginger root 1 tbsp sriracha sauce
• Heat a large nonstick skillet over medium high heat. When the skillet is hot, add about a quarter of the sauce to the pan, and then add your onions, mushrooms, and water chestnuts. Cook for about 2 to 3 minutes, or until the onions become soft. 1/2 cup red onion 2 cups portobello mushrooms 4 oz water chestnuts
• Add the remaining sauce to your pan of veggies and cook for another 5 minutes.
• Scoop the vegetable filling out and into your butter lettuce cups. Sprinkle with green onions and serve immediately. 3 green onions 2 heads lettuce

How to Make Vegan Lettuce Wraps in the Instant Pot

• First, make the hoisin sauce by combining the garlic, aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside. 3 tsp garlic 3/4 cup coconut aminos 1/4 cup peanut butter 2 tbsp maple syrup 1 tbsp rice wine vinegar 1 2/3 tbsp toasted sesame oil 2 tsp ginger root 1 tbsp sriracha sauce
• Now turn your Instant Pot to sauté and add about a quarter of the sauce to the pot, along with the onions, mushrooms, and water chestnuts. Sauté for about 2 to 3 minutes, or until the onions become soft. 1/2 cup red onion 2 cups portobello mushrooms 4 oz water chestnuts
• Add the rest of the hoisin sauce to the veggies and cook for another 5 minutes or so.
• Scoop the vegetable filling out and into your lettuce wraps cups. Sprinkle with green onions and serve immediately. 3 green onions 2 heads lettuce

Notes

Healthy Eating Plans

21 Day Fix Vegan Lettuce Wraps

Entire recipe: 6 green containers, 1 yellow container, 1 orange container, 12 teaspoons

Per serving: 1 green container, 1/6 yellow container, 1/6 orange container, 2 teaspoons

Weight Watchers Vegan Lettuce Wraps

7 2023 Plan Points | 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Nutrition

Calories: 229kcal | Carbohydrates: 27.4g | Protein: 5.5g | Fat: 11.2g | Saturated Fat: 1.9g | Cholesterol: 2mg | Sodium: 113mg | Potassium: 480mg | Fiber: 2.3g | Sugar: 8.6g | Calcium: 19mg | Iron: 5mg

The post Vegan Lettuce Wraps appeared first on My Crazy Good Life.

I crave chocolate and sweets often, and strive to find a healthy balance of allowing myself the sweet flavors of chocolate while maintaining my healthy eating plan goals. 

I love finding simple ways to satisfy sweet cravings in the healthiest way possible. I find that when I allow ourselves to savor the sweet flavors, I am more likely to stay aligned with my overall healthy eating goals. 

Our homemade chocolate is an easy recipe that is incredibly delicious. It’s vegan, it’s chocolatey, and SO easy to make and have on hand for when the sweet cravings hit. With only four simple ingredients, and limited clean up this is a treat you’ll be adding to your recipe box of delicious vegan chocolate recipes. 

Did we mention it’s an all vegan recipe? Our homemade chocolate recipe will be your new favorite go to when making your own chocolate at home. Even if you don’t follow a vegan diet, this will be one of your new favorite things. 

Where’s the Recipe?

Here at My Crazy Good Life we love food. We love creating healthy and flavorful recipes for all of our readers. We also want all of our readers to feel successful in the kitchen. 

We create our recipes to help you build confidence in the kitchen. Our recipes are written with detailed information, tips and tricks, healthy eating plan information, as well as nutritional information.

If you are ready to cook and are looking for more simplified instructions, simply scroll down to the bottom of the page to find our easy to print Homemade Vegan Chocolate Recipe. 

Ingredients in Homemade Vegan Chocolate Recipe

• Coconut Oil: Unrefined and cold pressed oils are the best choices for the oils we use in cooking and baking. Coconut Oil tends to be minimally processed and holds a lot of nutritional value. Coconut Oil can be found at many grocery stores, but I love to buy in bulk at Costco. We love the slight coconut flavor in our chocolate recipe. 
• Maple Syrup: Maple Syrup is a natural sweetener. It’s our favorite liquid sweetener when needing to add a hint of sweet to our recipes because it contains a small amount of minerals, such as manganese and zinc. Bonus: It’s also vegan! 
• Cocoa Powder: We prefer using Cocoa Powder instead of Cacao Powder. Both come from the cacao bean so cocoa and cacao powder are fairly similar to one another. Cacoa Powder is the raw, unprocessed version of cocoa powder. Cacao powder taste more bitter and takes some getting used to. 
• Vanilla Extract: We love getting vanilla extract our local grocery store. It’s fun to notice the slight differences in vanilla flavors between the different types of vanilla extracts. A subtle vanilla flavor combined with the hint of coconut from the coconut oil is the BEST. 

How to Make Homemade Vegan Chocolate Recipe

1. Melt the coconut oil and maple syrup in the microwave just until it melts. In my microwave this takes about 30 seconds. 
2. Add cocoa powder to the melted mixture and stir well so the cocoa powder dissolves.
3. Remove from heat and add the vanilla.
4. Pour the mixture into a small baking pan lined with parchment paper to cool. If preferred, you could pour the melted chocolate mixture into silicone molds or chocolate molds. 
5. Allow to cool to room temperature, and then store in freezer to set. Keep chocolate in freezer until you are ready to eat. 

Recipe Tips

• You can also melt coconut oil and maple syrup using a double boiler. The double boiler heats the top bowl because of the couple of inches of water boiling in the pot beneath. We prefer the microwave method because it requires less clean up. 
• When your homemade chocolate bars are complete, feel free to add toppings to the top. We like crushed peanuts, unsweetened coconut, or crispy quinoa. You could also sprinkle a little coconut sugar or sea salt on top. 
• The best thing about this recipe is it includes several base ingredients we always have on hand. 
• After you pour chocolate mixture onto the parchment paper, let it set and then cut into bite-sized chunks. 
• Our recipe is vegan because it doesn’t include any dairy products. We love the ease of not having to have these on hand when the craving strikes. 
• This recipe is versatile. The first time we make a new recipe we suggest sticking to the original recipe. However, next time you could add peanut butter to the coconut oil and maple syrup and give it a delicious chocolatey peanut butter flavor. You could even add a secret ingredient and see if your guests can pick up on the new flavor addition. Just be sure to recalculate any healthy eating plan points if you do modify the original recipe. 
• Store the chocolate in an airtight container in the freezer. It’s the perfect sweet treat to pull out when the chocolate craving hits. 

Healthy Eating Plans

Weight Watchers 

7 2023 Plan Points per serving

Portion Fix

This 21 Day Fix Homemade Vegan Chocolate Recipe contains both oil teaspoons that each plan gets as well as sweetener teaspoons mentioned in the Coffee bar section – everyone gets 4 per day. The sweetener teaspoons are a small “loophole” in the Fix. If you’re not using the sweeteners in your coffee, you can use them for other things like these pantry chocolates!

These chocolates have just over 1 oil teaspoon and just over 2 sweetener teaspoons per serving.

More delicious dessert recipes

Healthy Apple Crumble Recipe

View Recipe

Instant Pot Peanut Butter Lava Cake

View Recipe

Healthy Dole Whip Recipe

View Recipe

Pumpkin Chia Pudding

View Recipe

Print

Homemade Vegan Chocolate Recipe

Our Homemade Vegan Chocolate Recipe is incredibly delicious, it's vegan, it's chocolatey, and SO easy to make and have on hand for when the sweet cravings hit. With only four simple ingredients, and limited clean up, this is a treat you'll be adding to your recipe box. 

Course Dessert

Cuisine Vegan

Keyword chocolate, vegan

Prep Time 5 minutes minutes

Freezer time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 5 people

Calories 99kcal

Author Becca Ludlum

Equipment

• Measuring Cups
• Silicone Heart Mold
• Pyrex Bowl

Ingredients

• 1/4 cup Cocoa Powder
• 2 tbsp Coconut Oil
• 4 tbsp maple syrup
• 1/4 tsp vanilla extract

Instructions

• Melt coconut oil and maple syrup in the microwave just until it melts. In my microwave this takes about 30 seconds. 2 tbsp Coconut Oil, 4 tbsp maple syrup
• Add cocoa powder to the melted mixture and stir well so the cocoa powder dissolves. 1/4 cup Cocoa Powder
• Remove from heat and add vanilla. 1/4 tsp vanilla extract
• Pour into a small baking pan lined with parchment paper to cool. If preferred, pour melted chocolate mixture into silicone molds or chocolate molds.  
• Allow to cool to room temperature, and then store in freezer to set. Keep chocolate in freezer until you are ready to eat. 

Notes

Healthy Eating Plans: 

21 Day Fix

This 21 Day Fix Homemade Vegan Chocolate Recipe contains both oil teaspoons that each plan gets as well as sweetener teaspoons mentioned in the Coffee bar section – everyone gets 4 per day. The sweetener teaspoons are a small “loophole” in the Fix. If you’re not using the sweeteners in your coffee, you can use them for other things like these pantry chocolates!

These chocolates have just over 1 oil teaspoon per serving, and just over 2 sweetener teaspoons per serving.

WW: 7 – 2023 Plan Points per serving

Recipe Tips:

• You can also melt coconut oil and maple syrup using a double boiler. We prefer the microwave method because it requires less clean up. 
• When your homemade chocolate bars are complete, feel free to add toppings to the top. We like crushed peanuts, unsweetened coconut, or crispy quinoa. You could also sprinkle a little coconut sugar or sea salt on top. 
• Store the chocolate in an airtight container in the freezer. It’s the perfect sweet treat to pull out when the chocolate craving hits. 

Nutrition

Calories: 99kcal | Carbohydrates: 13.1g | Protein: 0.8g | Fat: 6g | Saturated Fat: 5.1g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 141mg | Fiber: 1.3g | Sugar: 9.6g | Calcium: 16mg | Iron: 1mg

The post Homemade Vegan Chocolate Recipe appeared first on My Crazy Good Life.

This is one of my favorite tofu recipes to make my family for meatless Monday. It’s an easy dinner that’s filling and so flavorful! 

Where’s the Recipe?

Here at My Crazy Good Life we want all of our readers to feel confident in the kitchen. Whether you’re a new cook or have been cooking all of your life, we want you to feel like you can recreate our recipes with ease. To best serve all of the readers here, we provide a lot of information in our posts. 

In the article below you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations for WW, 2B Mindset, and Portion Fix. 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 Teriyaki Tofu Stir-Fry recipe card. 

Ingredients in Teriyaki Tofu Stir Fry Bowls

• Broccoli florets: broccoli is a cruciferous vegetable rich in antioxidants and other beneficial plant compounds. It may also offer several benefits, especially for eye health, heart health, and disease prevention.
• Sugar snap peas: snap peas have important vitamins and nutrients, including 100% of your daily values of vitamin C, vitamin K and folate. They’re low in fat, cholesterol, and sodium, making them perfect for any healthy diet. Snap peas are great in stir fry recipes, just be careful that you don’t overcook them because they will lose their crispness.
• Bell peppers: using a couple different colored bell peppers is a great way to brighten up this teriyaki tofu bowl. Typically, I will use one red bell pepper, and one yellow or orange bell pepper. You can choose your favorite varieties for this recipe.
• Red onion: I prefer red onion but you can use white or yellow onions if you’d like.
• Zucchini: zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
• Spices: for this broccoli stir fry I use fresh ginger, garlic, sesame oil and coconut aminos. 
• Tofu: this teriyaki tofu recipe is so delicious. It’s marinated in a homemade teriyaki sauce and then air fried, creating crispy tofu cubes that are the perfect plant-based protein for this stir fry.
• Rice: this coconut brown rice is easy to make in the Instant Pot. You can also use cauliflower rice if you’re trying to cut carbs. 

How to Make Crispy Teriyaki Tofu

1. Remove the extra firm tofu block from its packaging and drain the liquid in the sink.
2. Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
3. Slice into thin strips (1/4 inch strips are what we aim for). Too thin and the tofu will be chewier and crunchier, and it will cook faster. 
4. Add the teriyaki sauce ingredients you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it for the bowls and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
5. Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.  
6. Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
7. Set air fryer to 375º and set for 10-20 minutes of cook time, checking on them every 5 minutes. 
8. Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
9. Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.

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 (for this recipe 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.
8. This recipe makes 12 servings (or 6 cups), so set aside 3 cups of rice to make the rice bowl and refrigerate or freeze the remaining 3 cups until needed.

How to Make Teriyaki Tofu Stir Fry Bowls

1. Rinse and chop your vegetables into similar-sized pieces so that they cook together evenly.
2. Heat a large frying pan or cast iron skillet on medium heat and give the pan a quick spray of cooking spray. I like to use avocado or olive oil over vegetable oil spray because they are less processed. 
3. Add the chopped veggies to the pan and then add your stir fry seasonings (minced ginger, minced garlic, sesame oil and coconut aminos).
4. Cook the veggies until they are fragrant and slightly softened.
5. Build your bowl using coconut rice, air fryer tofu, and stir fried vegetables. 

Recipe Tips

• If you have a few extra minutes and want to level up your tofu, sprinkle corn starch onto the tofu pieces before you air fry them to make even crispier tofu.
• Don’t crowd your tofu in the air fryer – there won’t be enough space for the hot air to cook the tofu and some will burn while others will be undercooked.
• If you don’t have an air fryer, you can make Crispy Baked Tofu in the oven! I’d set it for the same time and temperature as the air fryer directions above.
• The rice recipe makes 12 servings of rice which is great for meal prep! Freeze the extra rice in airtight container. It reheats in the microwave really well.
• Refrigerate cooked rice for up to 6 days or freeze for up to 2 months.

Healthy Eating Plans

This recipe makes 6 servings.

21 Day Fix Teriyaki Tofu Stir Fry Bowls

Entire recipe: 6 yellow containers, 6 green containers, 3 red containers, 3 blue containers, and 10 teaspoons.

Per serving: 1 yellow container, 1 green container, 1/2 red container, 1/2 blue container, and 1 2/3 teaspoons.

Weight Watchers

This WW Teriyaki Tofu and Rice Bowl is a little under 9 2023 Plan Points per serving.

2B Mindset

I love how versatile this recipe is for 2B. Skip the rice if you’re eating this recipe for dinner, but portion your plate for lunch with the veggies, tofu, and rice.

More healthy recipes:

• Spring Roll Salad
• Healthy Kung Pao Chicken
• Instant Pot Honey Garlic Chicken
• Instant Pot Ramen Stir Fry
• Healthy Drunken Noodles
• Asian Turkey Lettuce Wrap Recipe

Print

Teriyaki Tofu Stir Fry Bowls with Coconut Rice

Teriyaki tofu stir fry bowls with coconut rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner.

Course Main Course

Cuisine Asian

Keyword stir fry

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 187kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Kitchen Knife
• Cutting Board

Ingredients

• 1 cup broccoli
• 1 cup sugar snap peas
• 1 red bell pepper
• 1 yellow or orange bell pepper
• 1 red onion
• 1 zucchini
• 2 tsp fresh ginger root minced
• 1 tsp garlic minced
• 2 tsp sesame oil
• 2 tsp coconut aminos
• 3 cups cooked coconut rice
• 14 oz Crispy Air Fryer Tofu

Instructions

How to Make Crispy Teriyaki Tofu

• Remove the extra firm tofu block from its packaging and drain the liquid in the sink.
• Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
• Slice into thin strips (1/4 inch strips are what we aim for).  Too thin and the tofu will be chewier and crunchier and will cook faster. 
• Add the teriyaki sauce ingredients you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
• Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.  
• Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer. 
• Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes. 
• Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked. 
• Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.

How to Make Instant Pot Coconut Rice

• 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 (for this recipe 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.
• This recipe makes 12 servings (or 6 cups), so set aside 3 cups of rice to make the rice bowl and refrigerate or freeze the remaining 3 cups until needed.

How to Make Teriyaki Tofu Stir Fry Bowls

• Rinse and chop your vegetables into similar-sized pieces so that they cook together evenly. 1 cup broccoli, 1 cup sugar snap peas, 1 red bell pepper, 1 yellow or orange bell pepper, 1 red onion, 1 zucchini
• Heat a large frying pan or cast iron skillet on medium heat and give the pan a quick spray of cooking spray. I like to use avocado or olive oil over vegetable oil spray because they are less processed. 
• Add the chopped veggies to the pan and then add your stir fry seasonings (minced ginger, minced garlic, sesame oil and coconut aminos). 2 tsp fresh ginger root, 1 tsp garlic, 2 tsp sesame oil, 2 tsp coconut aminos
• Cook the veggies until they are fragrant and slightly softened.
• Build your bowl using coconut rice, air fryer tofu, and stir fried vegetables. 3 cups cooked coconut rice, 14 oz Crispy Air Fryer Tofu

Notes

Healthy Eating Plans

This recipe makes 6 servings.

21 Day Fix Teriyaki Tofu Stir Fry Bowls

Entire recipe: 6 yellow containers, 6 green containers, 3 red containers, 3 blue containers, and 10 teaspoons

Per serving: 1 yellow container, 1 green container, 1/2 red container, 1/2 blue container, and 1 2/3 teaspoons

Weight Watchers

This WW Teriyaki Tofu and Rice Bowl is a little under 9 2023 Plan Points per serving.

2B Mindset

I love how versatile this recipe is for 2B – Skip the rice if you’re eating this recipe for dinner, but portion your plate for lunch with the veggies, tofu, and rice.

Nutrition

Calories: 187kcal | Carbohydrates: 31.3g | Protein: 5.2g | Fat: 9.5g | Saturated Fat: 3.35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 565mg | Potassium: 355mg | Fiber: 4.25g | Sugar: 22.5g | Vitamin A: 80IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 4mg

The post Teriyaki Tofu Stir Fry Bowls with Coconut Rice appeared first on My Crazy Good Life.

Eating fresh fruit is a great way to curb sweet tooth cravings. You can’t go wrong with sweet cinnamon apples and a crispy crumble topping.

I love a good apple dessert and this healthier apple crumble is one of my favorite desserts to make. 

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to be successful in the kitchen, so we write our recipes to help beginner cooks as well as those who have been cooking for years. In the article below, you’ll find ingredient information, recipe tips, detailed cooking instructions, and even popular diet information about this healthy apple crisp.

If you are confident in the kitchen and want to skip over all the extra stuff, simply scroll to the bottom of the page where you will find our printable recipe for this Easy Apple Crumble.

Ingredients in Healthy Apple Crumble

• Apples: Apples are rich in fiber, vitamins, minerals, and other plant compounds. Of all the different type of apples available I prefer to use Pink Lady or Honeycrisp apples. I think they’re the perfect mix of tart apples and sweet apples. 
• Nutmeg: Ground nutmeg is a warm, comforting spice that is perfect with apple recipes. 
• Honey: Honey is lower on the glycemic index than white sugar, and has antimicrobial and antibacterial properties, and is a source of antioxidants.
• Cinnamon: The sweetness of cinnamon helps balance the tart flavor of apples, creating a flavor combination that is both delicious and satisfying.
• Rolled oats: Rolled or old-fashioned oats make the healthy golden brown crumble topping of this comforting dessert. In addition to adding lovely texture, oats pack more protein and fat than most other grains and are a good source of beta glucan, a unique, soluble fiber linked to multiple health benefits.
• Almond flour: I use almond flour to make this healthy crumble a gluten free dessert. You can also use almond meal if that’s what you have on hand. 
• Brown sugar: Using just a little bit of light brown sugar really makes this taste like a classic apple crumble recipe. 
• Butter: Set your butter on the counter to come to room temperature, if you have time, before you start this recipe. Room temp butter is much easier to handle than cold butter when it comes time to mix your crumble topping. 

How to Make this Healthy Apple Crumble in the Instant Pot

1. First, start by coring and dicing the apples.
2. Turn your Instant Pot to the sauté function and preheat the pot for 1 minute, then spray the inner pot with nonstick cooking spray and turn off the pot.
3. Add the water, fresh apples, nutmeg, honey, and 1 teaspoon cinnamon. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 2 minutes. 
4. While the apples are cooking, combine the oats, almond flour, brown sugar, butter, and remaining cinnamon in a small bowl. Use a spoon or fork to combine. (If the butter is too hard to mix with a spoon, use your hands to combine the ingredients together.)
5. When the cook time for the apples is complete, quick release the pressure and remove the lid. Using oven mitts, carefully remove the inner pot from the base and drain any extra liquid from the pot, then sprinkle the oat crumble topping over the top of the apple mixture in an even layer. 
6. Preheat the oven to broil. Place the inner pot in the oven and broil for 1 minute to get a crunchy oat crisp topping, then remove the pot from the oven and place it back in the base of the Instant Pot.
7. Serve warm or see tips for meal prep and storing.

How to Make this Healthy Apple Crumble Recipe in the Oven

1. Preheat oven to 375 degrees F 
2. Core and dice the apples.
3. In a large bowl, combine the diced apples, nutmeg, honey, and 1 teaspoon of the cinnamon, and mix together well.
4. In a separate bowl combine together the oats, almond flour, brown sugar, and butter. 
5. Pour the apple mixture into a baking dish, and sprinkle the oat mixture on top.
6. Bake in preheated oven for 30-35 minutes, or until topping is golden brown and apples are tender.
7. Serve warm or see tips for meal prep and storing.

Recipe Tips

• If you have an air fryer lid for your Instant Pot you can air fry the top of the crumble instead of broiling it.
• To make ahead, let your crumble cool to room temperature. For meal prep, divide your cooled crumble into 1 cup portions (will make 6 total). Store crumble in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. When ready to serve, reheat thawed crumble in the oven for 15-20 minutes, or in the microwave for 45 seconds to 1 minute.
• For a gluten-free crumble, use gluten-free oats.
• For a dairy-free crumble, use vegan butter or coconut oil instead of butter.

Healthy Eating Plans

Serves: 6

21 Day Fix Healthy Apple Crumble Recipe

Entire recipe: 6 purple containers, 3 yellow containers, 4 blue containers, 6 teaspoons

Per serving: 1 purple container, 1/2 yellow container, 2/3 blue container, 1 teaspoon

Weight Watchers Healthy Apple Crumble Recipe

9 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 7 Purple Plan Points 

Looking for more healthy dessert recipes?

• Making apples in the air fryer is so easy. Spiced sliced apples are a super easy and healthy dessert! They taste sinful, and reminiscent of apple pie, but with far fewer calories. 
• I love how simple these no-bake Mocha Coconut Bars are to throw together last minute. Everything comes straight from my pantry, but they’re still healthy. 
• These Healthy Lemon Bars are refined sugar free, dairy free, and gluten-free, but they still check off all the boxes for flavor. Not to mention, they cook in the Instant Pot so they’re easy too.
• This Healthy Pumpkin Cold Brew recipe is a delicious fall treat!
• These Healthy Key Lime Pie Bites are a healthy treat made with an almond milk base and sweetened with honey.
• The best thing about growing up in upstate New York was apple picking season. We’d come home with an abundance of fall apples and get straight to work making all sorts of delicious apple recipes like this homemade apple sauce. Choose your favorite apple varieties and you’ll have delicious applesauce ready to eat in no time!
• This Cheesecake with cottage cheese and Greek yogurt knocks out a lot of the unnecessary fat and calories, but leaves you with a delicious cheesecake that will satisfy the strongest sweet tooth.

Print

Healthy Apple Crumble Recipe

This delicious and Healthy Apple Oat Crumble will satisfy your sweet tooth!

Course Dessert

Cuisine American

Keyword Crumble, dessert

Prep Time 15 minutes minutes

Pressure 2 minutes minutes

Total Time 18 minutes minutes

Servings 6 people

Calories 260kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Mixing Bowls

Ingredients

• 1/4 cup water if cooking in Instant Pot
• 6 medium apples cored and diced
• 1/4 tsp ground nutmeg
• 2 tbsp honey
• 2 tsp ground cinnamon divided
• 1 cup rolled oats uncooked
• 1/2 cup almond flour
• 1/4 cup light brown sugar
• 2 tbsp butter softened

Instructions

Instant Pot Instructions

• First, start by coring and dicing the apples. 6 medium apples
• Turn your Instant Pot to the sauté function and preheat the pot for 1 minute, then spray the inner pot with nonstick cooking spray and turn off the pot.
• Add the water, fresh apples, nutmeg, honey, and 1 teaspoon of the cinnamon. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 2 minutes. 1/4 cup water 2 tbsp honey 1/4 tsp ground nutmeg 1 tsp ground cinnamon
• While the apples are cooking, combine the oats, almond flour, brown sugar, butter, and remaining cinnamon in a small bowl. Use a spoon or fork to combine. (If the butter is too hard to mix with a spoon, use your hands to combine the ingredients together.) 1 cup rolled oats 1/2 cup almond flour 1/4 cup light brown sugar 2 tbsp butter
• When the cook time for the apples is complete, quick release the pressure and remove the lid. Using oven mitts, carefully remove the inner pot from the base and drain any extra liquid from the pot, then sprinkle the oat crumble topping over the top of the apple mixture in an even layer. 
• Preheat the oven to broil. Place the inner pot in the oven and broil for 1 minute to get a crunchy oat crisp topping, then remove the pot from the oven and place it back in the base of the Instant Pot.
• Serve warm or see tips for meal prep and storing.

Oven Instructions

• Preheat oven to 375 degrees F 
• Core and dice the apples. 6 medium apples
• In a large bowl, combine the diced apples, nutmeg, honey, and 1 teaspoon of the cinnamon, and mix together well. 1/4 tsp ground nutmeg 2 tbsp honey 1 tsp cinnamon
• In a separate bowl combine together the oats, almond flour, brown sugar, and butter. 1 cup rolled oats 1/2 cup almond flour 1/4 cup light brown sugar 2 tbsp butter
• Pour the apple mixture into a baking dish, and sprinkle the oat mixture on top.
• Bake in preheated oven for 30-35 minutes, or until topping is golden brown and apples are tender.
• Serve warm or see tips for meal prep and storing.

Notes

Recipe Tips:

• If you have an air fryer lid for your Instant Pot you can air fry the top of the crumble instead of broiling it.
• To make ahead, let your crumble cool to room temperature. For meal prep, divide your cooled crumble into 1 cup portions (will make 6 total). Store crumble in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. When ready to serve, reheat thawed crumble in the oven for 15-20 minutes, or in the microwave for 45 seconds to 1 minute.
• For a gluten-free crumble, use gluten-free oats.
• For a dairy-free crumble, use vegan butter or coconut oil instead of butter.

Healthy Eating Plans

Serves: 6

21 Day Fix Healthy Apple Crumble Recipe

Entire recipe: 6 purple containers, 3 yellow containers, 4 blue containers, 6 teaspoons

Per serving: 1 purple container, 1/2 yellow container, 2/3 blue container, 1 teaspoon

Weight Watchers Healthy Apple Crumble Recipe

9 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 7 Purple Plan Points 

Nutrition

Calories: 260kcal | Carbohydrates: 52g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 301mg | Fiber: 7g | Sugar: 35g | Calcium: 15mg | Iron: 2mg

The post Healthy Apple Crumble Recipe appeared first on My Crazy Good Life.