This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

Print

Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Years ago, I made black bean brownies and later thought why not make a no bake version?! Fast forward to the holidays, and it feels like the perfect time for these no bake brownies to make a comeback!

I love sneaking alternative ingredients into my brownies. In fact, almost every single brownie recipe on my blog has a hidden element that makes them a healthy dessert. Like healthy zucchini brownies, sweet potato brownies, and healthy pumpkin brownies.

So, don’t spill the beans (pun intended) about the black beans and applesauce. Let everyone try them first and watch their faces light up!

Why You’ll Love This Recipe

• Crowd pleaser: Readers and friends say no one ever tastes the black beans, and the brownies disappear in no time!
• Guilt-free: No bake brownies recipe skips the flour, eggs, and butter. Is naturally sweetened, gluten-free, and vegan.
• Quick and easy: This no bake dessert comes together in 10 minutes, then you simply pop it in the freezer.
• Instant enjoyment: You store them in the freezer and can enjoy them pretty much immediately, no need to thaw long.

Ingredients for No Bake Brownies

Here’s the short list of ingredients you will need.

• Black beans: The foundation of this brownie recipe. You can use canned beans or Instant Pot black beans. Just be sure to rinse and drain them first.
• Medjool dates: These naturally sweet and meaty dates add body and proper texture to the brownies. Make sure they’re pitted and don’t use any other kind of dates.
• Applesauce: Adds moisture and a hint of sweetness. You can use either sweetened or unsweetened applesauce. Also homemade applesauce like Instant Pot applesauce works.
• Cacao powder: Cocoa powder works as a substitute for cacao powder in any recipe. The main difference is that cacao offers more health benefits.
• Coconut oil: Melted coconut oil adds richness and helps bind the ingredients together. I also use it for the chocolate drizzle.
• Vanilla and salt: Classic baking staples that boost flavor and balance sweetness.
• Mini chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips.
• Hot water: Softens the dates, making the mixture smoother and easier to blend.

How to Make No Bake Brownies

Simply blend everything together, then pour the batter into a baking dish and freeze. I used my small Kitchenaid food processor.

• Blend the ingredients: In a food processor, combine black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt, and hot water. Blend until smooth, stopping to scrape the sides and adding a little more water, if needed, to get it moving.
• Add chocolate chips and pour: Dump chocolate chips in and pulse a few times. Then, pour the batter into a parchment paper lined baking pan and spread it out evenly with a spatula.
• Make the drizzle: Add chocolate chips and coconut oil to a small bowl. Microwave for 1-2 minutes, stirring halfway. Drizzle over brownies.
• Freeze and slice: Freeze for at least 3 hours, then cut into 16 squares and enjoy!

Variations

• Mix-ins: Chopped nuts like walnuts, pecans or hazelnuts, freeze-dried fruit, coconut flakes or chocolate chips can either go in the batter or be used as a topping. Adding them to the batter will blend the flavors throughout, while topping them before freezing will give a crunchy finish.
• Add frosting: Instead of a chocolate drizzle, spread on healthy chocolate frosting.
• Thicker brownies: Add 1/3 cup almond flour to the batter.
• Flaky sea salt: A sprinkle of sea salt takes these brownies to the next level!

How to Store

Freeze: Keep these no bake brownies frozen! Store in an airtight container for 3-4 months. Enjoy straight from the freezer or let them thaw for 2-3 minutes.

It helps to line the layers of slices with parchment paper for easier separating when you want just one brownie.

FAQs

More Brownies Recipes to Try

• Almond flour brownies
• Oat flour brownies
• Cacao nibs brownie bites
• Banana brownies

Other No Bake Recipes

• Healthy chocolate coconut balls
• Healthy no bake cookies
• Homemade crunch bars
• No bake peanut butter oatmeal bars
• Coconut oil fudge
• Date bark
• Chocolate berry bars

Print

No Bake Brownies

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Course Dessert

Cuisine North American

Diet Vegan

Prep Time 20 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 16 brownies

Calories 129kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper sheets

Ingredients

For the Brownies:

• 14 ounces can low sodium black beans drained & rinsed
• 13 Medjool dates pitted
• 1/4 cup applesauce unsweetened or sweetened
• 1/3 cup cacao powder
• 3 tablespoons coconut oil melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4-5 tablespoons hot water
• 2 tablespoons mini chocolate chips

For the Drizzle:

• 2 tablespoons mini chocolate chips
• 1 teaspoon coconut oil

US Customary – Metric

Instructions

• Line square 8×8 inches baking dish with parchment paper and set aside.
• In a food processor, add black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt and hot water. Process until smooth, pausing and scraping the walls and adding a bit more water if you mixture isn't going.
• Add chocolate chips and pulse a few times just to combine. Pour batter into previously prepared baking dish and level with spatula.
• To make the drizzle, in a small bowl, combine the chocolate chips and coconut oil. Melt in a microwave for 1-2 minutes, pausing and stirring. Drizzle on top of brownies and freeze for at least 3 hours.
• Cut into 16 squares and enjoy!

Notes

• Store: Keep brownies frozen at all times! Store in the freezer in an airtight container for up to 3 – 4 months. Enjoy from frozen or let thaw for 2-3 minutes.

Nutrition

Serving: 1brownie | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 72mg | Fiber: 3g | Sugar: 15g

The post No Bake Brownies appeared first on iFoodReal.com.

These 4 ingredient Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy. Made with no eggs, oil, or butter they are suitable for many diets including gluten free!

We also love these 3 ingredient peanut butter cookies and 2 ingredient peanut butter cookies!

These healthy peanut butter cookies are wonderful! Once baked, they are perfect for a mid-afternoon treat, lunch boxes, and pre or post-workout snacking.

Better yet, they’re also freezer friendly for up to 6 months, so you always have a healthy dessert on hand!

Why You’ll Love This Recipe

• Easy recipe: All you need is just one bowl and a few minutes to prep before baking. No dough chilling is necessary!
• Higher in protein: 5 grams of protein per cookie to keep you satiated.
• Naturally sweetened: No refined sugars are necessary to make these healthy cookies.
• Any diet friendly: You can bring these cookies anywhere and everyone can enjoy them, except for people with peanut allergy, of course.

Ingredients for Healthy Peanut Butter Cookies

One of the best things about this recipe is that you probably already have all the required ingredients sitting in your kitchen!

• Peanut butter: I like to use organic or natural smooth and unsalted peanut butter. However, you can also use crunchy peanut butter. In any case, avoid peanut butter with added sugars, salt and other additives for best results.
• Almond flour: Fine almond flour works best for smoother texture but you can also use almond meal in a pinch.
• Sweetener: Use liquid sweetener of choice such as honey (non-vegan), brown rice syrup, maple syrup, or date syrup. Sugar free liquid sweetener options will also work.
• Vanilla extract: Pure vanilla is best and will help make these cookies taste like even more of a treat.
• Salt (optional): Just a pinch of coarse sea salt is wonderful for sprinkling over the baked cookies.

How to Make Healthy Peanut Butter Cookies

• Combine the ingredients: In a large bowl, combine peanut butter, maple syrup, and vanilla. Stir with a spatula until smooth, then add almond flour and mix until a dough forms.

• Shape the cookies: Using a small cookie dough scoop (or around 1.5 tablespoons of dough rolled into a ball), transfer cookie dough onto the baking sheet leaving 1.5 inches between each one. Then use a fork to press on the dough, flattening and making a crisscross pattern on top.

• Bake the cookies: Bake cookies for 10 minutes on the middle rack. Remove from the oven before any visible browning occurs and cookies are still soft. Allow to cool for at least 30 minutes and sprinkle with sea salt, if you wish!

Tips for Best Results

• Wet the fork: If you have issues with the fork sticking to the dough, wet it lightly.
• Don’t over bake the cookies: Cookies should still look pale and soft when removing them from the oven. They’ll finish cooking from the residual heat and harden as they cool.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add small amount of extra almond flour to form the rollable dough consistency.
• Don’t skip the cooling stage: Peanut butter cookies are very fragile and soft right out of the oven, so ensure you allow them to cool for at least 30 minutes to harden.

Variations

• Mini chocolate chips: Press a few into the top of cookies before baking or even use cacao nibs.
• Dried fruit: Instead of chocolate, add dried fruit like cranberries, blueberries or raisins.
• Flaxseed or chia seeds: A small amount of these nutritious seeds will add extra protein, fiber, and healthy omega fatty acids.
• Spices: You could add a dash of cinnamon or pumpkin pie spice for extra flavor.
• Shredded coconut: Add 2-3 tablespoons and reduce almond flour slightly to avoid dry cookies. They will add flavor and texture.

How to Store

Store: Once cooled, store healthy peanut butter cookies in an airtight container in a cool, dry location for 3 days or for 5 days in the fridge.

Freeze: Spread baked and cooled cookies back across a baking tray and flash freeze until solid. Then transfer to an airtight container of reusable Ziplock bag and store in the freezer for up to 6 months.

Allow them to thaw at room temperature until soft enough to enjoy.

FAQs

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

More Healthy Cookie Recipes

• Healthy no bake cookies
• Protein cookies
• Healthy chocolate chip cookies
• Healthy no bake protein cookies

Doing holiday baking? You may also love these 21 healthy Christmas cookies!

Print

Healthy Peanut Butter Cookies

Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy, naturally gluten free, and contain no eggs, oil, or butter.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 140kcal

Author Olena Osipov

Equipment

• Baking sheet
• Silicone baking mat
• Small scoop

Ingredients

• 1 cup peanut butter I use organic, smooth and unsalted
• 1/4 cup maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1/2 cup almond flour
• Flaky sea salt for sprinkling, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Set aside.
• In a large bowl, add peanut butter, maple syrup and vanilla extract. Stir with spatula until smooth. Add almond flour and mix until consistent dough forms.
• Using small trigger scoop, drop cookie dough onto baking sheet or scoop about 1 1/2 tablespoons of dough and roll into balls. Leave 1.5 inches in between. Using a fork, press on cookie dough balls making a criss cross pattern.
• Bake for 10 minutes on a middle rack. Remove cookies from the oven before any visible browning occurs and cookies are still soft.
• Let them cool off for about 30 minutes and they will harden. Sprinkle with sea salt, if you wish, and enjoy!

Notes

• Store: Store in a cool dry place for 3 days or freeze in an airtight container for up to 6 months.
• Crunchy or salted peanut butter: Any peanut butter will work, you just have to adjust accordingly. Salted PB will yield salted cookies, do not sprinkle with salt. Crunchy PB will make less smooth cookies. Natural or regular peanut butter can be used as well.
• Do not overbake cookies: Remove them from the oven while pale and looking “uncooked”. They will finish cooking with residual heat and harden with time.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add a small amount of extra almond flour to form the rollable dough consistency.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 79mg | Fiber: 1g | Sugar: 6g

The post Healthy Peanut Butter Cookies appeared first on iFoodReal.com.

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

We also love these healthy oatmeal cranberry cookies, healthy banana oatmeal cookies and sugar free oatmeal cookies.

Homemade healthy oatmeal cookies are delicious and uncomplicated!

I am a strong believer in healthy eating and swapping out ingredients for healthy alternatives without sacrificing taste and texture. However, I also do not shy away from real butter and cane sugar. And that’s what these cookies use for the best results!

Why You’ll Love This Recipe

• Control over the ingredients: Unlike store-bought oatmeal cookies, your homemade oatmeal cookies will have no additives, preservatives or ingredients you can’t pronounce.
• Easy recipe: This cookie recipe uses pantry staples you, more likely, already have in your kitchen.
• Real food ingredients: When it comes to making classic oatmeal cookies that have melt in your mouth texture, I know there is really no way around using things like butter and sugar. We also use whole grain flour for more health benefits.
• Not sacrificing the flavor: We use only 1/2 cup butter and sugar, and dark chocolate chips to keep these cookies taste like a real deal.

Ingredients for Healthy Oatmeal Cookies

• Sugar: Either cane sugar or coconut sugar will do. No liquid sweetener like maple syrup please because recipe won’t work.
• Flour: I use whole wheat flour but you can use spelt flour. For a gluten free version, the only one I can vouch for is 1:1 all-purpose gluten free flour.
• Rolled oats: Or quick oats. If you prefer steel cut oats, I don’t recommend regular ones, but if you can get your hands on quick cooking steel cut oats, go ahead and use those. Even so, they may not blend as well because of their coarse texture, resulting in a heavier tasting cookie.
• Other dry ingredients: Baking soda, cinnamon, and salt. Dark chocolate chips or you could use mini chocolate chips for more chocolate in each bite.
• Coconut oil or butter: Butter yields more traditional chewy oatmeal cookies. Coconut oil results in more crunchy cookies.
• Other wet ingredients: Eggs. Pure vanilla extract.

How to Make Healthy Oatmeal Cookies

Preheat oven to 350 degrees F and line large baking sheet with a silicone baking mat or unbleached parchment paper. This recipe makes enough dough for 2 sheets of cookies, so you can either prep 2 sheets at a time or bake back to back batches.

• Combine wet ingredients: Mix the eggs and sugar in a large bowl until foamy. Then add melted butter, vanilla, cinnamon, baking soda and salt, and beat until combined.

• Add dry ingredients: Then add in flour, combining with a spatula until it is all incorporated. Do this with the oats as well. Fold in the chocolate chips.
• Chill the dough: Place the bowl of dough in the fridge to chill for 30 minutes.

• Bake the cookies: Using a small cookie scoop, roll the dough balls and place a few inches apart on prepared baking sheet. Bake for 13 minutes or until your house smells amazing and cookies are a lovely golden brown color. Transfer to a cooling rack before serving.

Tips for Best Results

• Don’t skip chilling the dough: This is super important! Ironically, even though you melted your butter ahead of time, now that it’s incorporated into the dough, you want it to solidify again. This way, when you put your cookies in the oven, it’ll take longer time for the butter to melt and the cookies won’t spread as quickly or as far out.
• Bake right after chilling: Bake right after the dough has chilled, don’t let it sit on the counter. Because there is a purpose behind putting it in the fridge. If you allow it to warm back up again, that defeats the purpose.
• If you don’t have an electric mixer: Feel free to whisk by hand, it will just take more effort.
• Fold in dry ingredients gently: It means gently combining and not over mixing so not too much of the air escapes in the process. This helps with getting that light and fluffy cookie we’re all aiming for.
• Shipping the cookies: I would let cookies sit for a day to dry out a bit and to hold their shape better. Then wrap 2 cookies back to back with plastic wrap, place in an airtight container where they won’t tumble around much and throw in a slice of bread to absorb moisture. Ship to anywhere that has a maximum 5 day travel distance. Any longer and you run the risk of losing freshness.

How to Store

Store: Keep them in a cool dry area, uncovered. Have a couple first because if you don’t you may miss your chance! They will be gone in minutes.

Freezing the cookies: If you have happened to make a double batch and want to freeze one of them, or you happen to have leftovers (what’s that like?), you can definitely store cookies in the freezer for up to 3 months.

Reheat: Thaw them on the counter for a few hours. They will be fine to eat like that but if you want to reheat them, you can soften them up a bit in the microwave or place in the oven to warm through.

Freezing the dough: You can freeze the dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet for 1 hour. Then transfer to a Ziploc bag. This way you can take out individual balls and bake as many as you need at a time. Thaw the dough in the fridge for a few hours before baking.

FAQs

More Healthy Cookies Recipes to Try

• Breakfast cookies
• Healthy chocolate chip cookies
• Protein cookies
• Healthy no bake cookies
• Oat flour chocolate chip cookies
• Healthy pumpkin cookies
• Oat flour monster cookies

Print

Healthy Oatmeal Cookies

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 20 cookies

Calories 131kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper sheets

Ingredients

• 2 large eggs
• 1/2 cup cane or coconut sugar
• 1/2 cup butter or coconut oil measured melted and cooled off a bit
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup whole wheat flour
• 2 cups old fashioned rolled oats
• 1/2 cup dark chocolate chips

US Customary – Metric

Instructions

• In a large mixing bowl, add eggs and sugar. Beat with a mixer until foamy. You can also use a whisk for entire cookie making process, just beat well. Add butter and beat with a mixer again. Add vanilla, cinnamon, baking soda, salt and beat until combined.
• Add flour and mix with spatula until incorporated. Do same thing with oats. And at the end fold in chocolate chips. Chill dough for 30 minutes.
• In the meanwhile, preheat oven to 350 degrees F and line large baking sheet with silicone baking mat or unbleached parchment paper. You can prep 2 sheets and bake cookies at once or do so in 2 batches with 1 sheet.
• Using small cookie scoop, roll dough balls and place on a baking sheet leaving a few inches for cookies to spread, about 12 per sheet (they don’t spread a lot). Bake for 13 minutes.
• Remove from the oven, transfer onto cooling rack to cool off a bit and enjoy.

Notes

• Store: Keep cookies in a dry place uncovered otherwise they get too soft. If they last this long in your house.
• Freeze: In storage container for up to 3 months. Thaw on a counter for a few hours.
• Make ahead: Refrigerate cookie dough for up to 2 days and bake when ready. You can also freeze shaped dough balls on a sheet for an hour, transfer to a zip top bag, freeze for up to 3 months. Then place frozen balls on a cookie sheet, defrost in the fridge for a few hours and bake.
• Butter vs. coconut oil: Butter yields more traditional chewy cookies. Coconut oil results in more crunchy cookies.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 121mg | Fiber: 2g | Sugar: 4g

The post Healthy Oatmeal Cookies appeared first on iFoodReal.com.

We also love chickpea avocado salad and Mexican street corn salad.

This avocado corn salad is delicious, refreshing, has a hint of lime in every bite and is absolutely fantastic without cilantro but rather with green onion. Naked truth I have discovered with this avocado salad recipe!

Why You’ll Love This Recipe

• It’s a perfect salad for a hot summer day.
• It’s filling without heating up the kitchen.
• So easy to make.
• One bowl recipe – no need to make salad dressing separately.

Ingredients for Avocado Corn Salad

This ingredient list may be short but it doesn’t skimp on flavor.

• Corn: You can use fresh corn or frozen corn. Fresh corn is great during summer months but in winter I rely heavily on frozen organic corn. I would not recommend to use canned corn because your corn avocado salad just won’t taste the same.
• Cucumber and tomatoes: Baby cucumbers and grape tomatoes or cherry tomatoes look pretty, are often more tasty than many large ones and affordable during summer months. But English cucumber and regular tomatoes chopped into same size smaller pieces work just as well.
• Avocado: When picking avocado, look for brown skin fruit that is firm but gives in to the touch. I would not use frozen avocado though.
• Lime juice and zest, green onion, olive oil, salt and pepper is a simple corn avocado salad dressing. Red onion is an excellent ingredient swap if you are out of green onions.

How to Make Avocado Corn Salad

• Prep corn: Cook corn on the grill, Instant Pot, crock pot or microwave. Please see for detailed instructions below. Let it cool and then cut off kernels from the cob.
• Combine all ingredients: To a large mixing bowl, add cooked corn, cucumber, tomato, diced avocado, green onion, lime zest and fresh lime juice, olive oil, salt and pepper. No need to make dressing separately.
• Stir gently: Avocado is a delicate fruit. So stir gently to avoid turning it into a mush. If your avocado is very soft, I recommend to stir avocado corn salad without it first and then add it in and give just a few stirs.

How to Cook Corn for the Salad

There are many ways to cook corn for this salad, use whichever method you prefer!

• Grill: Grill corn without the husk on medium heat for 20 minutes, turning every 5 minutes or so.
• Instant Pot corn on the cob: Pressure cook for 2 minutes under high pressure and corn is ready. To be honest, this is my favorite way to cook corn now. So easy!
• Corn on the cob in crock pot: Add corn and 1 cup of cold water to a slow cooker. Cover and cook on Low heat for 5-6 hours or on High heat for 2-3 hours.
• Microwave: Lovely reader, Connie, suggested to microwave corn. Thank you! Cut off the end, put in the microwave with the husk still on and cook for 4 minutes. After you can pick it up by the end and it will slide out of the husk.

Serving Ideas

This salad is so refreshing, it goes with about anything! Here are my favorite proteins to pair it with any time of the year:

• Baked salmon in foil or grilled salmon have very simple seasonings that pair well.
• With shrimp tacos that take 15 minutes to make.
• Grilled chicken breast or grilled BBQ chicken breast are other simple ingredients recipes
• With a burger like turkey burger, ground chicken burger or grilled chicken burger.
• As an appetizer with tortilla chips to dip this salad into!

How to Store and Make Ahead

Store: You can refrigerate corn avocado salad leftovers for about 1 day. After that, juices from vegetables, fruit, and dressing will start to make the salad very watery.

Make ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

FAQs

More Summer Salad Recipes

• Cucumber tomato avocado salad
• Mexican kale salad with avocado dressing
• Mexican bean salad
• Chicken avocado salad
• Tomato mozzarella avocado salad
• Spinach avocado salad
• Avocado egg salad

Looking for more ideas? Check out my most popular healthy salad recipes and enjoy!

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Avocado Corn Salad

Avocado Corn Salad with fresh corn, cucumber, tomato, avocado and lime is one of those summer salads that disappears fast at any gathering.

Course Salad

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 202kcal

Author Olena Osipov

Equipment

• Glass bowls

Ingredients

• 3 ears of corn 2 cups corn kernels
• 1 lb mini cucumbers or 1 large English cucumber sliced
• 1 lb grape/cherry tomatoes cut in halves or regular size, chopped
• 3 medium-large avocados cubed
• 3 green onion sprigs finely chopped
• 1 lime zest and juice of
• 2 tbsp olive oil extra virgin
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• To cook corn:

  °Grill: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.

  °Instant Pot corn on the cob – so easy!!!

  °Microwave: Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.

  °Frozen corn: Place in a colander into a bowl with hot water for a few minutes and then drain thoroughly.
• To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef’s knife cut them off in “stripes”.
• In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
• Stir gently and serve cold.

Video

Notes

• Store: Refrigerate covered for up to 1 day.
• Make ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

Nutrition

Serving: 0.67cup | Calories: 202kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 161mg | Fiber: 7g | Sugar: 5g

The post Avocado Corn Salad appeared first on iFoodReal.com.

Other pasta salad recipes we love include Mediterranean pasta salad and Italian pasta salad.

This healthy pasta salad recipe combines hearty whole grain pasta, juicy tomatoes, tangy feta cheese, crisp vegetables for texture, salty olives, lots of fresh parsley, and luscious extra virgin olive oil for the best pasta salad ever!

Why You’ll Love This Recipe

• A crowd pleaser: This salad is out of this world!
• Make ahead: It can be made in advance for any summertime holiday celebration.
• Versatile: A perfect side dish to take with you to a potluck, picnic, or host a BBQ with.
• Easy recipe: No complicated ingredients or steps.

Ingredients for Healthy Pasta Salad

This pasta salad recipe is full of fresh and tasty ingredients plus makes enough to serve a crowd!

• Whole grain pasta: I like to use whole wheat pasta or gluten free pasta made with whole foods like beans and legumes. Use any short pasta with crevices like elbow macaroni, bow ties or penne.
• Veggies: Asparagus, green beans, snap peas, broccoli or zucchini. Any quick cooking vegetable that gets softened within a few minutes of cooking.
• Tomatoes: I highly recommend not to skip tomatoes. Tomatoes add so much juice making this pasta salad healthy without loads of extra dressing. Use grape tomatoes or cherry tomatoes. If you don’t have any, you can replace tomatoes with one long English cucumber.
• Cheese: Soft cheese like feta cheese adds just the right amount of creaminess. Goat cheese, fresh mozzarella or parmesan cheese would equally work well!
• Olives: Pitted Kalamata olives or green olives add a briny, pickled taste. Anything pickled could also be used such as pickled asparagus, dill pickles, roasted red pepper, or beets.
• Olive oil: Quality extra virgin olive oil is the best for any salad.
• Dressing: Dried oregano, garlic powder, red pepper flakes, salt and pepper.
• Fresh parsley: Adds a fresh earthy taste. You can also use other fresh herbs like fresh basil or dill.

How to Make Healthy Pasta Salad

Made with simple ingredients, this healthy pasta salad is ready in 20 minutes. Then after a quick chill in the fridge, it’s ready to eat in under an hour.

• Cook pasta until al dente. In a large pot of salted water, add pasta and cook until firm. Salt prevents pasta from sticking to each other. Prep veggies while pasta is cooking.
• Cook vegetables in pasta water. Transfer cooked pasta to a large bowl. Cook firm green veggies in pasta water for a minute or two.
• Combine all ingredients together. I do not make the dressing separately but you can. I just add cooked vegetables, feta cheese, tomatoes, olives, herbs, spices, and olive oil to the salad bowl with pasta and toss gently.
• Let salad sit for 30 minutes. Place it in the fridge and let all flavors “marry” each other. You will see this half an hour makes all the difference for the best cold pasta salad in the world!

Tips for Best Results

Here are my top tips for delicious healthier pasta salad and so you can use what you have on hand.

• Uniform size pieces: Chop all ingredients into same small bite size pieces, even olives. It helps with even distribution of all ingredients and salad dressing in every bite.
• Don’t overcook pasta: Undercooking or cooking pasta until al dente is the best for salads because it won’t become a mush once tossed.
• Gluten free pasta: Also keep in mind that gluten-free pasta cooks faster, so keep an eye on your pot.
• Add greens: Also can add fresh baby spinach, arugula or finely chopped kale to the salad.

What to Serve Healthy Pasta Salad With?

With 26 grams of complex carbs coming from whole grains and veggies, this salad can be a filling meal on its own.

During the summertime, it pairs with proteins like grilled chicken breast, carne asada steak or grilled salmon.

In fall or winter, pair with baked boneless chicken thighs or pan fried chicken breast.

As far as other side dishes go, serve it along grilled vegetables or healthy broccoli salad.

How to Make Ahead

To make healthy pasta salad ahead of time, add all ingredients except oil and salt to a salad bowl, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, sprinkle with salt and drizzle with olive oil, toss and let marinate for 30 minutes.

Salt makes all veggies go limp and pasta soaks up oil quickly, that’s why these two ingredients go in last.

How to Store

In the fridge, leftovers should last 2 days. It does taste better the next day. But to be honest, my kids love this pasta salad so much it has never lived long enough to see our world past 24 hours.

But stored in an airtight container in the refrigerator for up to 2 days guarantees freshness. 3 days would be too long.

FAQs

More Pasta Salad Recipes

• Healthy tuna pasta salad
• Tomato pasta salad
• Mediterranean orzo salad
• Healthy macaroni salad
• Caprese pasta salad
• Shrimp orzo salad

Also be sure to browse over 50 healthy salad recipes!

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Healthy Pasta Salad

Healthy Pasta Salad with whole grain pasta, bite sized veggies and dressed in the same bowl with a flavorful dressing.

Course Salad

Cuisine American Ukrainian

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 261kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 8 oz whole grain pasta uncooked
• 1 lb asparagus green beans or snap peas
• 6 medium tomatoes chopped
• 1 cup pitted olives chopped
• 1/2 cup feta cheese crumbled
• 1/3 cup parsley finely chopped
• 1/3 cup olive oil extra virgin
• 1 tbsp oregano
• 2 tsp garlic powder
• 1/8 tsp red pepper flakes
• 1/4 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. While pasta is cooking, start chopping asparagus or green beans.
• Transfer cooked pasta to a large salad bowl. Add asparagus to pasta water and cook until it starts to boil. Remove immediately with a slotted spoon to a bowl with pasta.
• Add tomatoes, olives, feta cheese, parsley, olive oil, oregano, garlic powder, red pepper flakes, salt and pepper. Stir gently to combine.
• If you have time, it’s best to let healthy pasta salad refrigerate for 30 minutes to allow flavors “marry” each other. But you can serve it warm immediately or cold later.

Video

Notes

• Store: Refrigerate in a glass airtight container for up to 2 days.
• Make ahead: Add all ingredients except oil and salt to a salad bowl, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, sprinkle with salt and drizzle with olive oil, toss and let marinate for 30 minutes.
• What pasta shape and size is best for pasta salad? I like to use small shapes like elbow macaroni, bowties, orzo or small penne. Rotini is fine too. If using larger size pasta like rotini, keep add-ins chopped small.

Nutrition

Serving: 1cup | Calories: 261kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 451mg | Fiber: 3g | Sugar: 4g

The post Healthy Pasta Salad appeared first on iFoodReal.com.

We also love these protein frozen yogurt bars!

It’s no bake dessert time! I always crave something sweet after dinner and I thought it would be nice to combine my usual dark chocolate with berries that are in season right now.

These berry chocolate bars remind me of my superfood chocolate bars but with the added freshness of juicy fruit and no need to turn on the oven. I’ve been alternating them and protein frozen yogurt bars and they’re just what I need!

Why You’ll Love This Recipe

• Easy recipe: Only 15 minutes of prep and zero baking.
• Full of superfoods: 100% wholesome ingredients rich in fiber, healthy fats, protein, vitamins, minerals, and antioxidants.
• Versatile snacking: These bars hit the spot anytime you need an afternoon boost or late-night snack.
• Delicious: Just the right amount of sweetness and crunch, and everyone loves biting into frozen chocolate!

Ingredients for Chocolate Berry Bars

This recipe is made with just 8 simple ingredients!

• Berries: I used fresh raspberries, strawberries, and blueberries. You can also use blackberries, Saskatoon berries or any other sweet berries.
• Dark chocolate chips: I like the rich taste and health benefits of dark chocolate, see variations below.
• Coconut oil: Magic ingredient that thins the chocolate, makes it shine, and helps it harden.
• Almonds: Toasted almonds add a rich, nutty flavor and satisfying crunch. Use slivered, sliced or chopped almonds, or any of your favorite nuts.
• Coconut flakes: Add a touch of tropical flair, a bit of sweetness, and a slight chewy texture. On second thought, I should have toasted the coconut flakes as well so feel free to do so!
• Chia seeds: Choose whole black chia seeds or white chia seeds for extra crunch in the bars.

How to Make Chocolate Berry Bars

Here’s a quick overview of how I made these dessert bars.

Also, to help them hold together better you can mix chia, almonds, coconut flakes and melted chocolate in a large bowl. Then gently fold in berries and transfer to a loaf pan.

• Melt chocolate: In a medium bowl, combine chocolate chips and coconut oil. Microwave in 1 minute intervals until melted, stirring in between. Set aside.
• Toast nuts and coconut: Heat a large skillet over medium heat and add almonds and coconut flakes. Toast until they turn golden brown, stirring often. Set aside.
• Layer ingredients: Line a 9 x 5 loaf pan with parchment paper then layer strawberries, blueberries, and raspberries. Sprinkle with toasted almonds, coconut flakes and chia seeds. Evenly drizzle melted chocolate and set the pan in the freezer for 7 hours or until fully set.
• Slice and enjoy: Remove from the freezer and transfer to a cutting board using the parchment paper flaps. Let them thaw for 2-3 minutes and cut into 8 bars with serrated knife.

Tips for Best Results

Here are a few easy tips to remember when whipping up these healthy bars.

• Chop strawberries small: Make them smaller than I did, so bars hold better.
• Use parchment paper: Its non-stick surface makes it easier to remove the bars from the pan and ensures easy cleanup afterward.
• Tap the loaf pan: This helps settle the layers of chocolate, berries, and nuts snugly together, ensuring they freeze into perfect bars.
• Let bars set: Be patient as I found these bars need longer freezing time than others. You want them to keep their shape, just like a classic chocolate bar.

Variations

I’ve really taken a liking to this combo, but mixing things up is all part of the fun!

• Semi sweet chocolate chips: For sweeter results compared to dark chocolate.
• Other chocolate chips: Try milk chocolate chips, white chocolate, or peanut butter chips for a twist.
• Frozen berries: Be sure not to thaw them first, and keep in mind they are less sweet. You could add maple syrup to the melted chocolate for a sweeter flavor boost.
• Other nuts: Walnuts, pecans, peanuts, pine nuts, cashews, hazelnuts, or macadamia nuts each bring their own special flavor.
• Add peanut butter: Stir in 3-4 tablespoons to the chocolate mixture.
• Omit chia or coconut flakes: The texture and flavor will vary slightly, but will still be delicious. You could add more nuts or try dried fruit for extra chewiness and flavor.
• Flaky sea salt: A pinch of sea salt makes chocolate taste even better!
• Extracts: Enhance the overall flavor by adding up to 1 teaspoon of vanilla or almond extract.
• Orange zest: Brings a zesty brightness that pairs perfectly with nuts, chocolate, and berries.

How to Store

Freeze: Store bars between layers of parchment paper in an airtight container and freeze for up to 3 months. Thaw on a plate for 1-2 minutes before enjoying.

Don’t put them in the fridge because they’ll dry out and might end up falling apart.

FAQs

More No Bake Dessert Recipes to Try

• Strawberry bark
• Banana bark
• Date bark
• Cottage cheese bark
• Banana snickers
• No bake brownies
• Coconut oil fudge

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Chocolate Berry Bars

Chocolate Berry Bars with fresh berries, chia, coconut and toasted almonds all frozen in a slab of dark chocolate. To-die-for easy summer dessert!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Freezing Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8 bars

Calories 205kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

• 1 cup fresh strawberries chopped into small pieces
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries
• 3/4 cup dark chocolate chips
• 1/4 cup coconut oil
• 2 tablespoons coconut flakes
• 1/4 cup slivered almonds
• 1 tablespoon chia seeds

Instructions

• In a medium bowl, add chocolate chips and coconut oil. Melt in microwave in 1 minute increments until melted, stirring in between. Set aside.
• Preheat large skillet on medium heat and add almond and coconut flakes. Toast until golden brown, stirring frequently. Set aside.
• Line 9 x 5 loaf pan with parchment paper and add strawberries, blueberries and raspberries in layers. Sprinkle with toasted almonds and coconut flakes, and chia seeds.
• Drizzle evenly all over with melted chocolate. Tap loaf pan on the counter a few times to help everything to settle.
• Freeze for 7 hours or until fully set.
• Remove loaf pan from the freezer, then holding onto parchment flaps remove onto a cutting board and let thaw for 2-3 minutes or until you can slice through.
• Using serrated knife cut into 8 bars and enjoy!

Video

Notes

Store: Place bars lined in between with parchment paper pieces to prevent sticking in an airtight container. Freeze for up to 3 months. When ready to enjoy, remove bar on a plate, let thaw for 1-2 minutes and enjoy.

Nutrition

Serving: 1bar | Calories: 205kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 19mg | Fiber: 3g | Sugar: 9g

The post Chocolate Berry Bars appeared first on iFoodReal.com.

It’s a staple in our house along with tomato cucumber bell pepper salad and lettuce salad.

This cucumber and tomato salad is something I ate every other day during the summer as a child. Grandma also loved to make creamy cucumber tomato salad when she had sour cream on hand and this simple cucumber salad just to add a variety to meals.

This is the most popular summer salad in Ukraine, Russia and many other Slavic countries. I also believe this fresh salad combination is incredibly popular all over the globe. With its own regional twist, of course.

Why You’ll Love This Recipe

• It’s healthy and affordable.
• Easy to make any time of the year. There is nothing more cheerful on a dreary rainy winter night than a bowl of fresh tomato cucumber salad.
• I especially love to make this easy recipe during summer with my homegrown cucumbers and tomatoes or farmer’s market produce.

Ingredients for Cucumber and Tomato Salad

The key to making this salad recipe is to select ripe tomatoes and crispy cucumbers at the grocery store. And I am also using one ingredient that makes salad special but you can omit it.

• Cucumber: I like to use long English cucumber, Persian cucumbers or pickling cukes because you don’t have to peel skin of a cucumber. Select firm, plum and fresh cucumbers.
• Tomatoes: My preferred store-bought kind of tomatoes is “tomatoes on the vine”. During summer, any heirloom tomatoes, beefsteak tomatoes or Roma tomatoes in season will be great. Cherry tomatoes or grape tomatoes are great too.
• Onion: I prefer to use red onion or shallots in fresh salads, as they aren’t as harsh. But yellow onion or white onion would also work. Alternatively, you could omit it entirely.
• Dill: It’s a classic herb in Ukrainian cooking. Alternatively use fresh parsley, fresh cilantro, fresh basil leaves or scallions for a punch of fresh flavor.
• Olive oil: I like good quality extra virgin olive oil for a simple dressing. Bonus is we do not have to make it separately.
• Toasted sesame oil: This is one of my secret dressing ingredients that is reminiscent of unrefined sunflower oil we always used to dress up this refreshing salad. You can omit it and use more of olive oil, it’s not a deal breaker.
• Salt and black pepper.

How to Make Cucumber and Tomato Salad

The key to making this salad is to prep it right before serving. That’s when its fresh ingredients truly shine!

• Chop the tomatoes and cucumbers into same sized pieces, ensuring the even distribution of ingredients in every bite.
• Then, finely slice the red onion and transfer all three to a large serving bowl. Chop the dill.
• Add the oils, salt and pepper to the bowl and toss lightly. We never made the dressing separately, there is no need.
• Then gently mix and taste it, adjust any of the seasonings, if necessary.

Tips for Best Results

• Make sure your knife is sharpened: There is nothing worse than a dull knife squishing juicy ripe tomatoes.
• On peeling cucumbers: I do not peel regular cucumbers unless it is full grown garden cucumber that has thick and bitter skin. Or any cucumber with a tough skin. No fun to eat that.
• Mixing: With soft salads like this cucumber tomato salad, it’s best to toss them gently with a large spoon rather than using tongs. This will help you avoid squashing the tomatoes or bruising any ingredients.
• Eat right away: I have to stress that it’s best to eat this salad within a few hours of making it. That’s when it tastes fresh and crunchy!

Variations and Add-Ins

Because of the simplicity of this salad recipe, there are tons of ways to adjust it and use as a foundation to layer other fresh and tasty ingredients!

• Acid: Add a splash of your favorite vinegar like red wine vinegar, white wine vinegar, white vinegar or apple cider vinegar. Or squeeze fresh lemon juice or lime juice for a zing.
• Creamy: Make it creamy with plain yogurt or sour cream and omit the oils like I do in creamy cucumber salad.
• Cheese: Toss in crumbled feta cheese or mini bocconcini (mozzarella balls) like I do in Italian chopped salad.
• Seasonings: Add 1 tablespoon of Italian seasoning to the dressing.
• Avocado: Add diced avocado and make it a cucumber tomato avocado salad. The sky’s the limit!
• Bell peppers: They add crunch, fiber and nutrients. Use one chopped yellow bell pepper or red bell pepper to add sweet and fruity flavor. Green bell pepper adds grassy, more bitter taste I personally love.

What to Serve Cucumber and Tomato Salad with?

Honestly, this salad is one of the most versatile salads on my website and can be served with practically any main dish.

Here are some of my favorite suggestions:

• With mashed potatoes and grandma’s chicken burger recipe (“kotlety”), that’s how I remember this salad most of the times!
• With turkey burgers, grilled shrimp skewers, Instant Pot ribs recipe or crock pot pulled pork at a BBQ.
• During a holiday meal with boneless leg of lamb.

To enjoy leftovers, I recommend using some rye bread or other crusty bread to dip into all the juices at the bottom of the bowl. I did that all the time as a child and my goodness, it’s delicious!

How Long Will It Last in the Fridge?

As both cucumber and tomatoes have high water content, this fresh vegetable salad can quickly go limp. For that reason, it’s best to enjoy it at soon as possible.

Though it can last 1-2 days in the fridge. If you want it to last as long as possible, only season the salad with oils, salt and pepper just before serving.

FAQs

More Salad Recipes to Try

• Cucumber tomato feta salad
• Traditional Greek salad
• Thai cucumber salad
• My favorite coleslaw
• Avocado corn salad

You might also enjoy my list of 52 healthy salad recipes!

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Cucumber and Tomato Salad

Cucumber and Tomato Salad with juicy tomatoes and crunchy cucumbers will become your go-to side dish year round. This simple salad goes with everything!

Course Salad

Cuisine Ukrainian

Diet Low Calorie

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 88kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 1 1/2 long English cucumbers chopped
• 1 1/2 lbs tomatoes chopped
• 1/4 cup red onion thinly sliced
• 3 tbsp dill finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp toasted sesame oil
• 1/2 tsp salt
• Ground black pepper to taste
• Vinegar to taste (optional)

US Customary – Metric

Instructions

• In a large bowl, add cucumbers, tomatoes, onion, dill, olive oil, toasted sesame oil, salt and pepper.
• Stir gently from the bottom in the center of the bowl until well combined.
• Salad tastes best when served immediately.

Video

Notes

• Store: Refrigerate salad for up to 24 hours.
• Best tomatoes to use: In summer heirloom varieties, and tomatoes on the vine when it comes to store-bought.
• Don’t add the salt too early. As soon as you add the salt, the juices from the tomato and cucumber will start to release.
• Substitute for toasted sesame oil: Use more of olive oil.

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 151mg | Fiber: 1g | Sugar: 3g

The post Cucumber and Tomato Salad appeared first on iFoodReal.com.

We also love grilled zucchini and grilled romaine lettuce.

Balsamic grilled vegetables is one of my favorite ways to enjoy veggies in the summer.

It’s a quick and simple side dish that takes very little effort at all, and is infused with so much flavor not only from the balsamic marinade but from the grill itself.

It’s not only a hit at BBQs and potlucks but it’s also a hit any day of the week. Serve these balsamic grilled vegetables alongside turkey burger recipe or ground chicken burgers and your kids will be begging for seconds!

Why You’ll Love This Recipe

• Easy recipe: Just slice, grill and pour dressing over. No marinating!
• Beautiful presentation: When using a variety of vegetables of different colors.
• Healthy: Suitable for any guests you are serving as grilled vegetables are naturally low carb, dairy free, gluten free, and vegan.
• Eat more veggies: Amazing way to show off your garden’s bounty, and a nice excuse to visit your local farmer’s market.

Which Vegetables Are Best for Grilling?

Any firm spring or summer vegetable works as long as it will hold firm on the grill.

• Zucchini
• Yellow squash
• Sweet bell peppers
• Green bell pepper
• Red onion
• Mushrooms
• Asparagus
• Eggplant

Ingredients for Balsamic Grilled Vegetables

Take your everyday veggies and make them exciting again with this grilled vegetables recipe. And when serving a crowd, double or triple it!

• Olive oil: Extra virgin olive oil adds depth to your balsamic dressing.
• Balsamic vinegar: Rich and complex with a slightly sweet yet tangy flavor.
• Fresh garlic cloves: The best aromatic in my humble opinion!
• Salt and pepper: To season and taste.
• Fresh herbs: Fresh parsley or basil, this really gives it that fresh summer taste.
• Assorted vegetables: I used zucchini, bell peppers, and red onion. You can use any firm vegetable.
• Cooking spray: I use Misto. This will help your vegetables from sticking to your grill grates.

How to Make Balsamic Grilled Vegetables

All you have to remember is to grill veggies of similar size and thickness at the same time, for even cooking.

• Make balsamic dressing: Whisk all dressing ingredients in a bowl. Then set it aside, we will season vegetables after grilling. It is basically balsamic dressing.
• Cut vegetables thick: I like to cut bell pepper into wide strips and the onion into “steaks.” As for zucchini, you have to go by its size. Baby zucchini need a slice lengthwise and maybe a chop in half for shorter “sticks.” Huge garden zucchini is best sliced in thick rounds.
• Grill the vegetables: While covered on low heat for 12 minutes, turning once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables. If you have your vegetables into smaller pieces, consider using a grill basket.
• Toss with balsamic dressing and fresh herbs: Add vegetables to a large bowl or serving platter, drizzle with balsamic dressing and toss with fresh herbs.

How to Serve Grilled Vegetables

Serve veggies warm or allow them to chill, it’s up to you! The longer they sit, the better the flavor.

Grilled vegetables recipe is a classic and perfect for adding to your grilling recipes repertoire for summertime. Serve with:

• Chicken: Grilled bruschetta chicken or cilantro lime chicken for whatever flavor you are in the mood for.
• Salmon: Grilled cedar plank salmon or grilled salmon with these balsamic grilled vegetables is top notch!
• Shrimp: Like these grilled shrimp skewers.
• Plant based protein: Try this air fryer tofu.
• Grains: Pile your plate high with some grilled lemon rosemary chicken and grains like Instant Pot quinoa or Instant Pot coconut rice.

FAQs

More Vegetable Recipes to Try

• Roasted mini peppers
• Easy ratatouille
• Sauteed peppers and onions

Browse my all my favorite healthy grill recipes for delicious dining all summer long!

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Balsamic Grilled Vegetables

Balsamic Grilled Vegetables are thick cut veggies that are chargrilled, then tossed in homemade tangy balsamic dressing. They are perfect for your next BBQ!

Course Side

Cuisine North American

Diet Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 92kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 1 pound zucchini sliced lengthwise into shorter sticks
• 1 pound bell peppers sliced into wide strips
• 1 large red or white onion cut into 1/2 inch thick rounds
• 1/3 cup Italian parsley or basil finely chopped
• Cooking spray I use Misto

Balsamic Dressing:

• 2 tablespoons olive oil extra virgin
• 2 tablespoons balsamic vinegar
• 2 garlic cloves grated
• 1 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray.
• Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
• Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley or basil and gently mix.
• Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.

Video

Notes

• Make ahead: Refrigerate vegetables and dressing separately for up to 3 days. Place jar with marinade in a bowl with hot water for 5 minutes to melt the oil.
• Store: Refrigerate for up to 3 days.
• Grills vary. Cooking time will vary depending on the age and make/model of your grill. 
• Other vegetables to use: Any firm vegetable that holds up well grilling will work. See post for a list.

Nutrition

Serving: 1cup | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 401mg | Fiber: 3g | Sugar: 7g

The post Balsamic Grilled Vegetables appeared first on iFoodReal.com.

We also love these chocolate berry bars!

Drawing inspiration from my strawberry bark and the trend of high protein recipes, I created this easy protein frozen yogurt bars recipe! They’re packed with protein, naturally sweet, and bursting with flavor.

Kid approved and the perfect frozen sweet treat for those scorching hot days when you need something cool and delicious!

Why You’ll Love This Recipe

• Healthy: Only 5 grams of sugar mostly from the fresh berries loaded with antioxidants. Plus, they’re gluten-free!
• High in protein: An energizing snack containing 10 grams of protein per bar.
• “Normal” taste: Rich and creamy with no overpowering protein taste.
• Easy to make: Just 3 main ingredients and your choice of berries. Simply mix, layer, and freeze.

Ingredients for Protein Frozen Yogurt Bars

Make your own frozen yogurt bars with 6 simple ingredients and skip the store-bought ones for good!

• Greek yogurt: I used 2%, the higher fat the less icy your bars will be. See below for variations.
• Protein powder: The taste of protein powder will dictate how your bars taste. I used LeanFit vanilla protein powder.
• Liquid sweetener: I prefer to use maple syrup because it dissolves better than honey with cold yogurt.
• Berries: I use fresh berries because they’re more sweet and included strawberries, blueberries, and raspberries. See tips below for frozen berries.

How to Make Protein Frozen Yogurt Bars

You’ll only need 10 minutes of easy prep to make these Greek yogurt bars with protein, then pop it in the freezer to set.

• Make the yogurt base: Take a medium bowl and combine Greek yogurt, protein powder, and maple syrup. Whisk well until smooth.
• Pour in the first layer: Place parchment paper in a 9 x 5 loaf pan and evenly spread half of the yogurt mixture across the bottom. I like to secure the parchment paper with clips to keep it out of the way.
• Add remaining layers: Evenly distribute the berries over the yogurt. Pour in the rest of the yogurt mixture making sure to smooth it out with a spatula, keeping the sides clean. Give the loaf pan a few taps on the counter to help everything settle nicely.
• Freeze: Set it in the freezer for about 4 hours, or until it’s completely set. Grab onto the parchment paper flaps, transfer it onto a cutting board, and let it thaw for 2-3 minutes. Be careful not to let it thaw for too long as bars melt fast.
• Serve: Use a serrated knife to cut the loaf into 8 bars and enjoy!

Tips for Best Results

Here are a few simple pointers for making this healthy dessert.

• Skip non-fat yogurt: It doesn’t have the same rich flavor and texture, and could taste a bit icy once frozen. Anything 2% and higher fat content is fine.
• Chop strawberries small: Your bars will hold better. I made a mistake and chopped strawberries into too large pieces.
• Enjoy with a fork: I’ve found that these bars can get a bit messy.
• Let bars set: To ensure they firm up and hold their shape when slice. Keep in mind they’ll need about 4 hours to fully set, so a bit of planning ahead is key.

Variations

If you love no bake desserts you’ll find this one super easy and fun to tweak to your taste.

• Regular yogurt: Make sure to use 2% and higher yogurt, full fat yogurt will give you the best texture. You may use 0% but bars will be more icy as regular yogurt contains more whey.
• Skip maple syrup: You can do so especially if your protein powder is sweet. I like to add a touch of sweetness, it’s not a lot of natural sugars.
• Vegan protein powder: I would start with one scoop as it is more liquid absorbent than whey protein powder. Add a bit of milk to thin out, if necessary.
• Omit protein powder: You can do so. I recommend to add more maple syrup then, or you can use vanilla Greek yogurt.
• Frozen berries: In a pinch you can use frozen berries. I used frozen blueberries here. But keep in mind berries cultivated for freezing are less ripe and less sweet. So maybe add more maple syrup.
• Dairy free: Use your favorite dairy-free Greek yogurt and vegan protein powder.
• Flavored yogurt: Feel free to use vanilla, strawberry, or honey Greek yogurt for a sweeter base.

How to Store

Freeze: Place the bars in an airtight container with parchment paper between them to prevent sticking, then store them in the freezer for up to 3 months.

When you’re ready for a treat, remove a bar onto a plate, let it thaw for 1-2 minutes, and enjoy with a fork.

FAQs

More Frozen Dessert Recipes to Try

• Protein fluff
• Strawberry bark
• Cottage cheese ice cream
• Banana snickers
• Cottage cheese bark

Print

Protein Frozen Yogurt Bars

These Protein Frozen Yogurt Bars are creamy with 10 grams of protein and only 8 grams of carbs. Perfect for healthy dessert or breakfast!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 bars

Calories 78kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

• 1 1/2 cups plain Greek yogurt 2% fat and higher
• 2 scoops vanilla whey protein powder 66 grams
• 1 tablespoon maple syrup
• 1 1/2 cups fresh strawberries chopped into small pieces
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries

Instructions

• In a medium bowl, add Greek yogurt, protein powder and maple syrup. Whisk very well until smooth.
• Line 9 x 5 loaf pan with parchment paper and spread half of the yogurt mixture at the bottom.
• Add strawberries, blueberries and raspberries. Then add remaining yogurt mixture, carefully level it with a spatula keeping the sides clean, and tap loaf pan on the counter a few times to help everything to settle.
• Freeze for 4 hours or until fully set.
• Remove loaf pan from the freezer, then holding onto parchment flaps remove onto a cutting board and let thaw for 2-3 minutes, not longer as bars melt fast.
• Using serrated knife cut into 8 bars and enjoy!

Video

Notes

Store: Place bars lined in between with parchment paper pieces to prevent sticking in an airtight container. Freeze for up to 3 months. When ready to enjoy, remove bar on a plate, let thaw for 1-2 minutes and enjoy with a fork. These bars are messy and melt fast.

Nutrition

Serving: 1bar | Calories: 78kcal | Carbohydrates: 8g | Protein: 10g | Fat: 1g | Saturated Fat: 0.05g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 22mg | Fiber: 1g | Sugar: 5g

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