If you want to make a carrot cake but find that you don’t have pre-shredded carrots, and you don’t have a traditional box grater either – there are a few things you can do to get the job done. Keep reading for the best way to grate carrots in a pinch. No one will ever know!
Tools you could use to make grated carrots
There are all different types of graters so, although you may not have a box grater or hand grater, there are a lot of things you can do to get your carrots down to the right size for your recipe. You may be surprised the simple kitchen equipment you need is already on hand! Thin slices of carrots for your carrot kale muffins or your other carrot favorite recipes are just minutes away!
vegetable peeler
cheese grater or micro plane grater
julienne peeler
shredding blade on mandolin
small food processor with shredding disc accessory
a sharp knife
How to make grated carrots
My first choice would be to use a mini food processor with a grating plate, because this is probably the easiest way. I try to use this kitchen appliance any chance I get, because it always gets the job done with minimal effort. All you need to do is add your carrots through the top shoot of the processor and let the plate do its job while you hit the pulse button. It will shred carrots for you!
If that’s not an option – I’d go for my vegetable peeler. Over a cutting board, run the peeler in a downward motion starting at the larger end of the carrot and ending at the pointed end of the carrot. Just like you would if you were going to peel it. It will make long thin strips. Then you can run your knife over them and cut them down to small thin pieces. It’s a great way to break your carrot down into small pieces with limited equipment!
The next method you could try is your microplane. This is a hand held grater that has small holes, similar to the large holes of the box grater. The main difference with with this tool is that your carrots will come out very fine, possibly mushy, so proceed with caution.
A julienne peeler will shred your large carrots into thin strips which means with a little bit of effort from your knife, you can chop them down to smaller pieces and get similar results to your box grater.
The best method will come down to which tools you have at home because there are truly a bunch of different ways to shred fresh carrots.
Use carrot shred immediately, but extra can be stored in an airtight container for up to three days. Try using them in muffins, breads, scones, meatloaf or quiche.
If whole carrots are more your thing – try these vegan carrot dogs! They’re excellent!
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
If you’re like me, you’re reading this because you’ve never cleaned your Nespresso coffee machine!
Since starting the FASTer Way to Fat Loss, with intermittent fasting, my morning coffee time has been more important than ever. I wake up early when the rest of the house is asleep, make my coffee and catch up on reading, or writing in total quiet! I love resetting my day like this, but was truthfully stumped when I realized that I never thought to clean my machine! If you follow me on IG, you know I post my coffee in stories almost every day!
I realized my fatal mistake when having coffee with coworkers. A friend mentioned how much she love her Nespresso coffee maker and that cleaning it on a regular basis wasn’t so bad… when my mouth dropped! I’ll admit it, I have never run the descaling process on my Breville Nespresso Vertuo model. But I have to give myself grace – my machine didn’t have an unpleasant smell, my morning coffee tasted the same as always and I didn’t have a warning light!
To my credit, I have wiped the outside with a damp cloth and have always kept the water and discard bins clean – but regular cleaning was not in my rotation. Oops!
Read on for a step-by-step guide on how to get a clean Breville Nespresso Vertuo machine.
We’ll talk through removing obvious dirt like old coffee grounds, how to turn on the descaling mode and what you should use to clean a dirty machine to keep your coffee tasting delicious! In addition to improving the taste of your coffee it will extend the life of your machine, keeping it in good condition.
How Often Should You Clean Your Machine?
This is my machine here.
The general rule for all espresso machines is to clean them every few months, or when you notice that the indicator light color has changed from green to orange. If you use your Nespresso Vertuo every day, then cleaning it once every two months should suffice. Just make a note of your cleaning schedule if you have the Breville model because you won’t get an indicator light.
Clean the outside of these containers with a clean microfiber cloth. You can use lemon juice or white vinegar with water as a quick and effective solution. Use dish soap and water to remove any mineral deposits in the water reservoir, especially if you have hard water. The used coffee pod container may have a bit more build up from coffee residue, but can easily be removed with the cleaning process. Let both air dry before returning to the machine.
Cleaning the Drip Tray
Next you’ll want to start by removing the drip tray from beneath your machine and emptying any residual water into the sink. Then, wash and rinse it with warm water and a mild detergent. Let it air dry before returning it to the machine. Make sure to empty and clean the drip tray after each use.
The Nespresso website recommends that you descale your machine regularly. About every three months or every 300 pods, whichever comes first. It’s an important step to remove build-up of coffee oils that can build up over a long time.
(Most) Nespresso Vertuo have an automatic descaling system that will alert you when they need attention—the orange indicator light comes on when this happens. The descaling cycle can be activated in just a few steps: first, fill up the water tank with fresh tap water (though filtered or bottled water is recommended – not soapy water). Next, open the capsule container lid at the top of your machine and press the button for “descale” until you hear a beep; at this point, close the lid and press start. Once finished, discard any remaining water in the container and run two more cycles without adding any additional ingredients or capsules—this will ensure that all residue is removed from inside your machine.
The Breville cleaning system is just a bit different. There’s no colored indicator light, and there’s no button inside the top of the machine. Instead, start by by filling the water reservoir with clean water. Then place a 20oz container under the spout. Close the capsule container lid at the top of the machine and press the button 3 times within 2 seconds to initiate the cleaning cycle. Keep your container in place for up to 5 minutes as water runs through the system. Once finished, discard any remaining water in the container and run two more cycles without adding additional ingredients or capsules.
Do You Need Special Cleaning Products?
No! You don’t need special cleaners or chemicals when cleaning your Nespresso Vertuo; plain old soap and water will do just fine! However, if you do want to use special cleaning products made specifically for espresso machines, make sure they are non-abrasive so as not to damage any internal components of your device. Also note that some detergents contain chlorine which could leave behind an unpleasant taste in your coffee – so only use these products if necessary!
With just a few simple steps every couple of months, you can keep your Nespresso in top shape and enjoy delicious cups of coffee for years to come! Cleaning does more than just improve flavor; regular maintenance helps extend the life of your appliance too! So take some time out today to give your machine some TLC – you’ll be glad you did!
Tips for cleaning your coffee maker
Create a phone reminder or jot your next cleaning on the calendar
Tip: note how many pods your case holds and make a judgement based on that, for example, you may have to run through it twice before cleaning.
Have a 20oz container, or large glass handy when it’s time to clean.
When it comes time to clean, just refill the reservoir and run the cycle after you’ve made your morning coffee. It’s automatic and hands off, so no reason to dread!
Rinse the drip tray and clean visible debris from the side containers weekly or as often as needed.
How I take my coffee
It took me a few weeks to get used to my Nespresso, but I truly enjoy my coffee so much that just one cup in the morning is enough. And I look forward to it every day!
The pod is key. I go back and forth with the melozio pods and the odacio pods, but I think odacio is my favorite. (They’re the turquoise ones). I keep it simple by adding 2 pumps of sugar free vanilla or hazlenut with 1/4 cup of foamed 1% milk. I don’t stray to far from this. If I try to make a 2nd cup, the satisfaction value just isn’t there. With one cup the calories stay under 50, I keep my fasted state and can stay on track with intermittent fasting!
If you like to take your coffee up a notch, try this Vegan Cold Creme recipe. Add a dolop
Learn how to clean your Nespresso when it's missing an indicator light.
Prep Time2 minutesmins
Active Time5 minutesmins
Total Time7 minutesmins
Equipment
1 Nespresso Machine
1 20 oz container
Materials
20ozwater
Instructions
Remove and clean both the water reservoir and the used pod container with warm soapy water. Let air dry before returning to the machine.
Fill the water reservoir with at least 20oz of bottled water.
Press the on button 3 times within 2 seconds to initiate the clean cycle. Be sure your 20oz container is under the spout.
It can take up to 2 minutes for the process to start. Leave container under the spout for the entire time. About 5 minutes.
Remove the drained water. Repeat if necessary.
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
I came across this recipe a few years ago in one of my cookbooks and it’s been a staple ever since. I make it often during summer grilling season and it’s so easy to remember that I can make it while away on vacation! The marinade time is relatively low making it a good option for weeknight meals too. It’s one of my favorite chicken recipes because it requires very little prep work and they have so much flavor!
Chicken pieces – I like to use boneless skinless chicken breasts cut in to 1-inch pieces. Boneless skinless chicken thighs also work well. If you don’t want to make kabobs, you can use your favorite cut of chicken and bake or roast until 165F.
Greek yogurt – The original recipe calls for full fat greek yogurt. I’ve made it with fat free Greek and plain yogurt and it also worked well.
Red curry paste – This is the secret ingredient. It’s where maximum flavor and color comes in. I prefer the Thai Kitchen brand. If you can’t find it, try a mix of tomato paste, garlic and fresh ginger, red chili powder and lemon zest.
Kosher salt and olive oil
Other equipment
Wooden skewers or metal skewers
Instant read thermometer
Outdoor grill, gas grill or indoor grill pan
Baking sheet to place raw chicken skewers
Plastic wrap
Plastic gloves
How to make yogurt curry chicken skewers
First, combine the plain greek yogurt, curry paste, salt and oil in a large bowl. Mix well and set marinade ingredients aside.
Next, cut your chicken into one inch pieces if necessary.
Place pieces of chicken into marinade. Once coated, place chicken onto skewers, cover with plastic wrap and place in the refrigerator for 20 minutes.
For best results, preheat your grill to ensure grill grates are hot.
Place skewers onto prepared grill and let cook for about 25 minutes, turning once half way through. Skewers should be golden brown and reach an internal temperature of 165F when done. Discard extra marinade.
Store leftovers in an airtight container for 3-5 days in the refrigerator.
Yogurt is a good source of healthy bacteria for your gut. That same live active bacteria also happens to be what makes it a good marinade, tenderizing your chicken within a short amount of time.
What to serve with these easy chicken skewers
Serve cooked skewers with…
Roasted red onions and broccoli
Warm pita bread
Traditional Greek salad with tomato, olives and feta
Small side salad
Roasted potatoes and a squeeze of fresh lemon juice
Sliced cucumber and tzatziki
Hummus and stuffed grape leaves
Nutritional information and macros
This grilled chicken is versatile for regular macro and low carb days. This recipe makes 6, 5 oz cooked portions with the following macros. If you need other macro friendly recipes check out my chicken fajitas, egg roll in a bowl or pulled chicken recipes! All super easy and macro friendly.
Calories: 221
Fat: 7g
Carbohydrate 1g
Protein 35g
Yogurt Curry Chicken Skewers
This recipe couldn't be faster to throw together, and it's a complete crowd pleaser.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
I’ve been giving this a lot of thought lately. It’s funny because, I can vividly remember chatting with a girlfriend – pre marriage, and babies – when I explicitly said “if you have any respect for yourself and cooking – you should never use jarred garlic.” She called me fancy pants and that was the end of that! Anthony Bourdain has been quoted as saying something similar too.
Jarred pre-minced garlic will never replace fresh cloves (that is where you get the best flavor). But if peeling and slicing garlic is a step of cooking that is getting in the way of YOU cooking meals at home, I say use the jarred garlic. And don’t feel guilty about it! As you start to cook more, or circumstances change, you may have more time to give to the cooking process, and your choice of garlic may change too!
But now that I’m in another phase of life, I see (both garlic and cooking) differently. I just don’t have the same time to enjoy the art and process of cooking at every meal. Instead, home cooked family meals are a way to be sure my husband and I and the children are eating health(ier) food instead of fast food or takeout alternatives. They’re a way to be sure we’re eating enough fruits and vegetables, and a way to save money on expensive takeout.
Since culinary school I’ve practiced the technique of mise en place. I would choose an elaborate recipe based purely on flavor or presentation, purchase ingredients in the most fresh and unprocessed form and then prepare everything according to the ingredients list. So if a recipe called for sliced garlic. I would buy garlic bulbs at the local grocery store, break off the fresh garlic cloves, peel and slice until I had enough for the recipe. Then I’d move onto the next ingredient.
Today, it’s a different story. I am open to any and all grocery store shortcuts or new products, anything that will save me time and money and help get a home cooked meal on the table – VERY QUICKLY.
Types of garlic and garlic products
Raw whole bulb garlic can be found in the produce aisle. They’re covered in a white papery skin and last for quite some time at home when stored in a cool dry place. Not the refrigerator. These will have a stronger flavor than other “processed” garlic options.
Elephant garlic is a favorite of mine because 1 clove is equal to at least 2-3 normal cloves so it’s less labor to peel and easier to slice.
Black garlic is more earthy and not the same as traditional white garlic.
Aside from the traditional raw forms of garlic, you can also find other garlic products. Experiment with using different sources of garlic next time you make a pasta sauce or salad dressing. Then use wha you prefer.
Pre-peeled whole cloves of garlic can be found in produce sections. Caution with these because once you open the package, they will need to be used within a week or so. So unless you need a lot of garlic, buying these large bags may not be the money and time saving solution for you.
Garlic paste is usually in the refrigerated section of the grocery store, but has more additives.
Chopped garlic in small jars in the produce section of your grocery store, usually they’re sold in water or olive oil.
Frozen garlic cubes are great because one cube is equal to one clove of garlic which makes easy measuring.
Dried garlic in the spice aisle in the form of dehydrated garlic cloves or garlic powder. These are best for dry rubs.
Garlic salt is a mixture of garlic powder and salt.
What is in jarred garlic?
The main ingredients are garlic, water and citric acid which is used as a preservative to prevent oxidation and browning.
Converting teaspoons to cloves
Half a teaspoon of jarred garlic is equal to one clove of fresh garlic. Jarred is not as strong as the fresh stuff, so you can get away with using a little bit more.
If you ask me, there’s no such thing as too much garlic.
Benefits of jarred garlic
Convenient option for last minute meals – think stir fry, garlic bread, soup, salad dressing or marinade starter.
It has a longer shelf life than other garlic products such as garlic paste or pre-peeled cloves
No need for a garlic press
Time saver when you don’t have time to mince garlic
It can remove the mental hurdle of needing to peel and slice garlic which can be tedious
No smelly hands
Negatives of jarred garlic
You won’t get the same quality aroma filling your home – you need fresh for that!
Nutritionally, jarred garlic doesn’t have the same health benefits because it has been pasteurized or heated during the packaging process.
It loses it loses it’s antibacterial properties and has lower levels of allicin, a compound which may prevent certain types of cancers.1
The garlicky flavor is not as strong as fresh raw garlic.
It has a stigma, and your foodie friends will always hold against you.
It can develop an off putting odor and flavor after it’s been open for too long – so be sure to keep an eye on the expiration date.
What are signs of spoilage?
If your jarred garlic started to have an off odor or becomes discolored it’s time to toss it. It can last several weeks in the refrigerator, especially when it’s sealed and stored properly. When using garlic, be sure the spoon being used is clean to avoid cross contamination from other foods.
The bottom line
Jarred pre-minced garlic will never replace fresh cloves (that is where you get the best flavor). And some dishes are not a good fit for jarred garlic – like anything you’d eat raw. But if peeling and slicing garlic is a step of cooking that is getting in the way of YOU cooking meals at home, I say use the jarred garlic. And don’t feel guilty about it! As you start to cook more, or circumstances change, you may have more time to give to the cooking process, and your choice of garlic may change too!
Recipes you can use jarred garlic in
1
Egg Roll In A Bowl
Easy weeknight recipe that comes together with basic pantry staples and 2-3 fresh ingredients from the store!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
When I heard baked salads were trending on TikTok, I was intrigued and as a dietitian, pleasantly surprised. Baked salad is simply a variety of roasted vegetables that are eaten as a warm salad – which is perfect for winter eating! To me, baked salad recipes are the 2.0 of sheet pan meals. They’re an ideal way to increase your servings of vegetables and they’re very easy to make. I tested
This recipe is inspired by the version made by Justine Doiron, it’s the perfect balance of sweet and bitter, soft and crunchy. Her’s used chili oil, which I didn’t have on hand, so simplified a bit, either way, I really enjoyed it when I made it for the first time. It even reheated will as leftovers too! Just think of it as a roasted vegetable salad with fun crunchy bits on top. Let me know if you try this cozy dish and happy baked salad season!
I tested this concept as part of my work for Dole Food Company, but all opinions are my own!
cabbage – Not only is cabbage inexpensive, they’re a cruciferous vegetable, loaded with nutrients. Brussels sprouts or pre cut slaw mix would work well here too, if you don’t have cabbage.
kale– Kale is a hearty green that stands up to the heat of roasting. Collard greens are a good substitute if necessary.
red onion – This recipe called for red onion within the dressing, a yellow or white onion could also be used here. If you want to skip the warm dressing agrodolce all together, just use your favorite oil based salad dressing instead.
quinoa – I used a red quinoa, but white quinoa could also be used. If you don’t have quinoa, you can create breadcrumb mixtures that will provide the same texture as crispy quinoa. Sourdough croutons, crispy chickpeas or pumpkin seeds would also work well!
honey – maple syrup or agave could be used instead.
herbs such as sage and rosemary sprig.
red wine vinegar – A rose vinegar or a white vinegar would also work well here. I caution using apple cider or balsamic vinegar as their flavors are much stronger.
olive oil – since this oil is heated, don’t use extra virgin. Regular olive oil or other neutral oil such as vegetable or avocado oil would be fine.
kosher salt and black pepper
Variations and serving suggestions
Experiment making your own version of baked salad with these ideas.
Roast sweet potatoes, butternut squash cubes or other winter vegetables for a splash of color and vitamin A.
Top with roasted chicken breasts or poached salmon to create a meal that even meat eaters will love.
Pan sear goat cheese rounds to create a baked goat cheese salad as a fancy DIY first course at home.
Enjoy as a light lunch topped with chickpeas or roasted tofu.
Try roasting grapes, tomatoes or peaches for a sweet twist!
Which ever combination you choose, you won’t go wrong by adding a squeeze of fresh lemon juice before serving.
How to make baked salad
Start by thinly slicing the cabbage and kale. I used a mandolin to slice the cabbage into uniform strips and I took a shortcut with pre cut and pre washed kale.
Coat the cabbage and kale with olive oil, and place into a 400 F oven. Bake the kale for 8 minutes or until fork tender, leaving the cabbage in for a total of 20 minutes, until golden brown.
Cook quinoa according to package instructions and then spread onto large baking sheet, spray with olive oil spray and sprinkle with pinch of salt and pepper or Seasonello. Bake at 375 until crisp, about 20 minutes.
In a medium saucepan heat 1teaspoon olive oil with rosemary and then add honey mixture. Let simmer for 2 minutes add vinegar and then pour over sliced red onion in small bowl. Set aside.
When quinoa is toasty, layer the salad in one large bowl or divide into 3 or 4 smaller ones for meal preps!
Ingredients not to use
Roasting vegetables is one of my favorite things to do to increase flavor without a lot of work. In my opinion, nearly any vegetable can be roasted, but you may just want to watch out for the few below.
Delicate leafy greens such as spinach or spring mix. They will not stand up to the heat from the oven!
Avocado – While I’ve had success grilling avocado, I don’t suggest roasting it, in this way.
Cucumber – They will take longer to roast and will likely need seasoning to enhance the flavor.
If you want to use these items, I would suggest adding them raw just before serving.
Why you should try baked salads
They’re delicious.
They’re a hands off way to meal prep healthy lunches for the week.
This recipe is a good base that plays nicely with other ingredients to create variety.
Nine out of 10 Americans don’t eat enough fruits and vegetables – add more to your diet without sacrificing flavor.
This is an easy way to enjoy a warm cozy dish outside of salad season.
It makes amazing leftovers!
It’s a perfect fit if you’re following a low carb or Mediterranean style diet.
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
Every mom needs an easy slow cooker recipe that the whole family will love. Bonus points if it can transform from one meal to another without comment from the peanut gallery – this hack will do just that! This cooking method is a great way to result in tender chicken that can be used in a multitude of ways. Think of this as your protein meal prep for the week. In fact, you can cool and freeze half of what you make for a future easy dinner too! It’s easily a week’s worth of chicken for 2-3 people.
Boneless skinless chicken breasts and/or boneless skinless chicken thighs, plus kosher salt
BBQ sauce – use your favorite barbecue sauce, we like to use Stubb’s.
Water – you can also use a low sodium chicken broth for added flavor here!
Optional ingredients
If you have spices on hand you can enhance the sauce ingredients by adding a tsp of smoked paprika and a tsp of garlic powder or onion powder. If you like heat, you can add a few tablespoons of hot sauce during the cooking process. Another version of this recipe is slow cooker Mexican chicken which is made by swapping bbq sauce for mild or medium salsa.
Step by Step instructions
First line your slow cooker for easy clean up. Slow cooker liners are a must for me, they make the entire process including cleanup very hands off.
Next add your raw chicken breast and thighs to the bottom of the slow cooker. Sprinkle with salt.
Top with water and bbq sauce
Cover and cook on high for 3-4 hours or low for 6-8 hours
When chicken reaches an internal temperature of 165F, remove pieces from slow cooker and place in large bowl.
I like to shred using two forks, but you can also use a hand mixer to quickly pull apart the cooked chicken. Just be sure to use a low speed!
Then ladle 1-2 cups of the liquid from the slow cooker bbq chicken over the pulled chicken, allowing it to reabsorb.
The rest of the liquid can be discarded, but if you’re going to re-heat leftover pulled chicken later in the week, you may want to hold onto the extra sauce.
Lastly, if you’re feeding a crowd, return the pulled chicken to the slow cooker to keep warm for serving.
Store leftover pulled chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Step by step images
After cooking for 8 hrs on lowPulled chicken with sauce on topTurned into Andy’s dinner
Ways to eat your pulled chicken
On whole wheat hamburger buns with pickles and red onion
With potato salad and string beans
Make BBQ chicken sandwiches on a hearty bread
With roasted sweet potato and a side salad
With corn tortillas, sour cream and coleslaw
Stuffed inside a baked potato with black beans and salsa
Macros Breakdown
240 calories
10g fat
5g carbohydrate
29g protein
0 fiber
This is truly the easiest bbq chicken recipe out there. There’s a little prep in just making sure you have chicken pieces and your favorite bbq sauce on hand, but other then that, it’s ideal for busy days!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
One great thing about this recipe is that you make our own spice mix using chili powder, salt and pepper. This helps simplify cabinets from excessive pre-made spices like taco seasoning and fajita seasoning which can overdue sodium.
Easily double the recipe to meal prep for the week, or make dinner for a crowd.
Limit clean up by pulling this meal together with a simple sheet pan!
This base recipe can be served up in a variety of ways and is a healthy option no matter what your dietary restrictions are.
Store leftovers in an airtight container in the fridge.
First let’s talk about the cooking method. Roasting anything on a sheet pan means you’re using less oil and letting the oven do it’s job to impart texture and flavor by dehydrating foods on the pan making it a healthier option.
Next, it uses lean chicken breast which is an excellent source of protein.
Half of this recipe is made from vegetables. Onion strips and red peppers, basic ingredients that are a source of valuable nutrients for immunity and gut health including vitamin c and fiber.
This recipe can easily be modified to accommodate a gluten free diet and it’s a natural way to eat more plant. So if your’e trying to live a plant forward lifestyle, then be sure to bookmark this page for your weekly menu! It’s also a good recipe to have on rotation if you’re trying to achieve a healthy weight or maintain a healthy weight.
Ingredients you need to make sheet pan chicken fajitas
olive oil or any neutral oil such as avocado oil
chili powder – you could add garlic powder or use a fajita seasoning mix if you have it on hand
boneless skinless chicken breasts – you could use boneless skinless chicken thighs, shrimp, steak or tofu but cooking times will vary.
lime/ lime juice
green bell peppers & red bell peppers – you can use any kind of fresh vegetables you’d like yellow peppers work well here too!
yellow onion – you could use red onion but it will be sharper, green onions will add color and can be left whole.
corn tortillas or flour tortilla – corn tortillas are naturally gluten free.
kosher salt and pepper
Optional ingredients and fajita toppings
Monterey jack cheese
Guacamole
Sour cream
Hot sauce
Salsa
Pico de gallo
Avocado slices
Equipment you need to make healthy chicken fajitas
We’re keeping the equipment list simple by employing our trusty baking sheet. Other recipes may call for using a cast iron skillet, grill pan or instant pot, but I really think this is the simplest and cleanest way to make this great recipe.
Turn easy chicken fajitas into a complete meal
Enjoy your chicken strips and fajita veggies in warm tortillas with your favorite toppings
If you’re trying to follow a low carb diet plan, try wrapping this chicken fajita recipe in lettuce wraps made from iceberg lettuce
Another low carb option is to enjoy this recipe as a fajita bowl. Forget the wraps and rice, substitute riced palm noodles or cauliflower rice instead.
To amp up nutrition and fiber try serving with whole wheat tortilla or brown rice instead of white rice.
Serve with warm black beans for added protein and fiber
What are the macros?
If you divide this recipe into 4 servings, it will provide you with:
Calories: 292
Protein: 39g
Carbohydrate: 12g
Fat:11g
Fiber:4g
Note: Optional ingredients and tortillas of choice are not included in macros. It’s easy enough to log them separately as you customize your toppings and wraps! Learn more about macros here!
Viral butter boards are a TikTok trend that you can think of as the next charcuterie board. Instead of featuring a variety of meat and cheese, you basically make a compound butter, bring it to room temperature and spread it on a cutting board. Top it with herbs, nuts or a drizzle of honey, caramelized onions or diced red onion and enjoy eating with warm bread, pretzels or any other carb.
The original idea is credited to chef Joshua McFadden.
While visually appealing for a crowd, these beautiful butter boards are loaded with saturated fat and create an environment where you can very easily overeat too much butter. Which is problematic if you follow a heart healthy diet or are trying to lose weight. I do think it’s worth mentioning that they’re inexpensive and much more affordable than your traditional charcuterie board too!
What’s a serving of butter?
Butter is solid at room temperature and is a concentrated source of saturated fat. The American Heart Association suggests a diet of 5-6% saturated fat, which is about 120 calories or 13g. One tablespoon of butter has about 100 calories.
Saturated fats is limited because it’s solid at room temperature and contributes to cholesterol and risk of heart disease. Cheese, red meat and other full fat dairy products are also sources of saturated fat.
Healthy butter board ideas
The best way to lighten up your butter board is to look at lower fat or options with less saturated fat in general. Try making a homemade butter board using one of these combinations instead.
peanut butter + pumpkin puree served with apple slices, pretzels, graham crackers, banana circles
chocolate hummus served with lady fingers and strawberries
traditional hummus + black olives + olive oil + fresh herbs served with cucumber slices and pita
almond butter + cinnamon served with celery sticks and whole grain toast
fat free ricotta cheese + maple syrup + walnuts + chopped fresh mint served with dried fruit and pretzel rods.
A base of hummus or ricotta topped with the following:
fresh basil + garlic
cilantro + garlic + ginger
lime zest + chipotle
orange zest + orange slices + honey
diced jalapeno + lime
Ingredients for the viral butter board
The beauty is these boards are a combination of simple ingredients, perfect for a romantic evening for two or a larger dinner party.
softened butter
edible flowers
lemon zest
flaky sea salt- I like Maldon
black pepper
various herbs
variety of warm bread
wooden cutting board
Healthier combinations to try instead.
Hummus board – Try traditional hummus with EBTB seasoning, carrots, radishes, cherry tomatoes, fresh herbs and crackers
Sweet Hummus board – Use chocolate hummus sprinkled with white chocolate chips and pistachios. Serve with pretzel rods, apple, banana and strawberry slices, plus whole grapes and lady fingers.
Cream cheese boards topped with sweet or savory toppings.
Peanut butter board – Smooth or chunky peanut butter sprinkled with mini chocolate chips, served with berries, graham crackers, apple slices, pretzels.
Part skim ricotta cheese board – Drizzle with honey and walnut pieces and pomegranate seeds served with crusty bread and vegetables of your choice.
Are these boards safe?
While these boards are a fun way to enjoy an appetizer or dessert, they can easily create an environment for health risk. Avoid food borne illness such as salmonella typhimurium and e. coli by using a new wooden board or a non porous board. This will eliminate the risk of spreading any bacteria that may have found its way into any grooves or cracks in your cutting board.
Are you going to try this viral butter board trend?
Healthy Hummus Board
Instead of a calorie laden butter board, try this alternative.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
This is a classic egg roll filling that can be thrown together with a few ingredients from the grocery store, especially when you have pantry basics on hand! It’s perfect for low carb eating and can easily be made into a balanced meal by adding brown rice. I love this easy recipe for quick weeknight meals when I don’t feel like cooking because it has all the flavor of egg rolls, and helps me meet my macro minimums. It’s a new favorite!
olive oil – or another neutral oil like canola or vegetable
ground pork – you can also use ground turkey, ground beef or ground chicken. 80% lean ground pork or beef are my pick for low carb days where you need higher fat to meet calorie needs.
onion – if you have a fresh onion, use it. Frozen diced onion works well here too. I wouldn’t recommend using onion powder because the onion provides a nice texture.
bag of coleslaw mix – or shredded cabbage and carrot mix or even a broccoli slaw mix, no extra work because everything is perfectly shredded into small pieces.
salt and pepper
garlic – fresh garlic is great but I love the Dorot frozen cubes. It’s such a great shortcut product, 1 cube is 1 tsp and all the work is done for you!
ginger – fresh ginger is amazing but again, the Dorot frozen cubes are my go to. No work required and they last a while in the fridge. I can only find them at Trader Joes.
low-sodium soy sauce – I prefer low sodium but tamari or coconut aminos are good options
rice wine vinegar
sesame oil – or toasted sesame oil, whichever you have on hand. A little goes a long way to add flavor, so it’s worth having in your pantry!
Optional ingredients
green onions
sesame seeds
sriracha sauce
red pepper flakes
egg roll wrapper
If you’re a first time cook, you have to try this recipe! It’s a great addition to your meal plan and can be enjoyed a bunch of different ways do you don’t get bored with it! Check out these serving suggestions for a healthier alternative
Serving suggestions
Low carb
Cauliflower rice
Bean sprouts
Water chestnuts
String beans
Regular macros
Brown Rice – add extra carbs and fiber
White Rice – more traditional addition
Quinoa
Indulgent
Wonton wrappers – put this delicious filling in wrappers, spray with oil and air fry until crispy for a healthier spin on egg rolls
Wonton strips – top with wonton chips for a crunch
Spicy mayo – for drizzling
Yum yum sauce – for drizzling
Hoisin sauce – for drizzling
Meal Prep Tips
Be sure to use a large enough skillet, especially if you’re going to double the recipe!
For best results use medium heat to be sure nothing burns
Divide filling equally among 4 containers
Leftover egg roll filling should be stored in an airtight container
Macros Per Serving
374 calories
29g Fat
9g Carbs
21g Protein
Be sure to check back for other low carb recipes.
Egg Roll In A Bowl
Easy weeknight recipe that comes together with basic pantry staples and 2-3 fresh ingredients from the store!
Muffins are on a weekly rotation in our house. Whether they’re store bought or homemade, we love them. Enjoyed with a hot cup of coffee or a tall glass of milk, does a better, more convenient go-to breakfast or snack exist? Delicious muffins are actually quite easy to whip up, and they can easily be made without eggs – and they’re super easy to batch cook! In fact, you can even make vegan muffins quite easily with just a few substitutions.
I found this recipe online several years ago, jotted it down in my kitchen notebook and have been using it ever since!
Eggs are a nutrient dense food to have in your fridge, but there are times when they’re not available. More recently, they’ve become quite expensive and are about 3x’s the price they were just a year or two ago.
There are also those with egg allergies or dietary preferences such as vegan that simply choose not to eat eggs.
Making egg-free banana muffins with a flax egg is a great way to incorporate healthy plant based fat into your diet as well. My kids don’t even know the flax is in there!
My favorite Banana Muffin Recipe
I’ve tried a lot of banana muffin recipes. Many are high in fat and refined sugars, and the “better for you versions” often flop. My favorite recipe uses a combo of apple cider vinegar and flax seed that just gives them an overall comforting flavor, especially when they come right out of the oven. I also love this recipe because I can make them in a large mixing bowl and don’t have to pull out the stand mixer!
Ingredients you need for these quick eggless banana muffins
ground flaxseed
whole wheat flour
all purpose flour
warm water
cinnamon
nutmeg
baking powder
baking soda
kosher salt
1% milk
apple cider vinegar
maple syrup
canola or grape-seed oil, any neutral oil
vanilla extract
mashed overripe bananas
mini chocolate chips
Additions and Substitutions
What if I don’t have apple cider vinegar?
White vinegar or lemon juice will work well too! I would not suggest using a balsamic vinegar because that flavor is quite distinct. If you don’t have any vinegar on hand, you can also leave it out.
What can I use instead of whole wheat flour?
For this recipe, I like to use a flour mixture. It helps limit the number of different flours that I have in my pantry. You could easily use a whole wheat pastry flour or a white whole wheat flour instead. Alternatively, I have used all white flour without an issue in this recipe. When I’ve used 100% all purpose flour instead of a blend, I’ve found the muffin batter was just a bit thick and needed 1/4 cup more milk.
What can I use instead of flax seed?
Use 2 eggs and omit the water instead! No problem :). Read more about the flax egg here.
What can I use instead of maple syrup?
The natural sweetness from mashed bananas is enhanced by maple syrup but you could easily use an equal amount of agave or even honey. In an absolute pinch, you could use white sugar in this recipe, but I prefer to recommend more natural sources of sweetness.
Which oil is best to use?
Almost any oil will work here. Vegetable oil, sunflower oil even olive oil will work if you like the flavor! Melted butter is traditionally used in muffins to create a fluffy texture, but we use oil instead. Because oil is a fat that is liquid at room temperature, it’s a more heart healthy alternative. Coconut oil would work in this recipe but it would increase the saturated fat and contribute a distinct flavor.
Can I leave the chocolate chips out?
Yes, but I don’t know why you’d want to! Just kidding, there is a time and place for everything. I often make them without any add ins, and they disappear just as quickly! You can also add raisins, white chocolate chips, chopped walnuts or fresh blueberries.
Can I leave out the milk?
If you don’t have milk on hand or follow a dairy free lifestyle, soy milk, oat milk or almond milk will work perfectly fine. You could also use lactose free milk, unsweetened vanilla almond milk or a light refrigerated coconut milk instead. You could also use full fat milk or even fat free milk if that is what you have on hand.
Next, prepare your muffin pan by lining with paper liners. If you don’t have muffin cups, spray the muffin tray with nonstick spray.
Then, combine all of the dry ingredients in a large bowl.
Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.
Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.
Once combined, add your optional mix in’s
Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they’re all the same size.
This is a good time to add more optional mix in’s to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!
Slide the tray onto the center rack of the oven. Be sure it’s a preheated oven!
Set timer for 20 minutes or until a toothpick comes out clean.
Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!
Eggless Banana Muffins
Healthy banana muffins made with flax and limited sugars
Next, prepare your muffin pan by lining with paper liners. If you don't have muffin cups, spray the muffin tray with nonstick spray.
Then, combine all of the dry ingredients in a large bowl.
Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.
Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.
Once combined, add your optional mix in's.
Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they're all the same size.
This is a good time to add more optional mix in's to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!
Slide the tray onto the center rack of the oven. Be sure it's a preheated oven!
Set timer for 20 minutes or until a toothpick comes out clean.
Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
