A healthier take on a classic pound cake. I thought it couldn’t be done, but here she is! Perfect for any time of year, but particularly a make-ahead dessert for summer parties that will satisfy adults and kids alike.
When the temperatures rise and you’re in need of a refreshing dish, this salad is the answer to all your culinary prayers. Plus, with just 5 minutes of prep time, it’s a breeze to put together. Trust me, once you try it, you’ll be questioning how something so simple can taste this good.
This dip will make you the talk of the neighborhood. Perfect for barbecues, potlucks, or casual get-togethers, this healthy take on a classic 7-layer Mexican dip is sure to impress your friends and family with its lightness, freshness, and explosion of flavors.
While everyone adores the traditional 7-layer dip, not everyone appreciates the high fat content in the store bought versions. This recipe retains all the deliciousness while offering a healthier alternative, and the secret all lies in building flavors with each layer. So much so that each layer is tasty enough to devour on its own!
If you prefer a vegetarian option, this recipe has got you covered – simply use vegetarian refried beans, and you’ll have a delectable dip suitable for all! And for those looking to go dairy-free, you can easily omit the cheese and replace the yogurt with a plain non-dairy yogurt that will provide the same creamy goodness.
This recipe is really open to customization which ensures you can create a dip that perfectly suits your taste preferences. I have listed a few of my favorite swaps below, but no matter what, this healthy take on the classic 7-layer dip will tantalize your tastebuds and elevate any summer gathering.
If you’re in need of some more crowd-pleasing appetizers, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. In a small saucepan over medium-low heat, warm the refried beans with the cumin, chiles, ¼ teaspoon of salt and ⅛ teaspoon of pepper. Mix together in the pan, and when warm to the touch, remove from the heat and then let cool while you proceed.
Step 2. In a medium bowl, whisk together the yogurt and packet of taco seasoning.
Step 3. In a separate small bowl, mash avocados with the ¼ cup cilantro, lime juice and a pinch of salt and pepper to taste.
Step 4. Spread cooled refried beans all over the bottom of a shallow serving dish or pie plate.
Step 5. Top with the shredded cheese, then yogurt, then avocado mash.
Step 6. Finally, add the diced grape tomatoes, green onion, and additional cilantro.
Step 7. Serve with tortilla chips right away or cover and refrigerate until ready to serve.
Step 8. Enjoy!
It’s a healthier twist on a classic summer staple
It’s light and flavorful
It only takes 15 minutes to prepare!
My Secret Sauce-Stuffed Meatballs
The Best Chunky Guacamole (Gluten Free, Vegetarian)
If you make my Ultimate Healthy 7-Layer Dip, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
I love a good twist on a classic, and for good reason – sometimes, although a recipe is well loved, it’s time to spice things up a bit. Well, my Kimchi Tuna Salad has just entered the chat.
Whether you have perfectly ripe pears begging to be used or simply have a craving for a healthy, easy dessert you can make ahead of time, this recipe is the answer.Â
Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.
For those of you who believe that an Antipasto (or Charcuterie) board is elite, minus the meat, this chopped salad is packed with those same bold flavors and bright colors. I will be making it all Spring and Summer long.
Whether you’re meal prepping for the week or serving straight away, it’s a fantastic salad for lunches – you could even add some chickpeas for additional protein. And I will most certainly be adding this to dinners, pairing it with my Healthy Baked Parmesan, or even my Portobello Mushroom Pizzas. There is so much to look forward to in every bite, and because it’s chopped, you really will get a little bit of everything. It’s just the way I like it.
If you’re in need of some more hungry lady salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl.
Step 2. Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve.
Step 3. To the bowl of dressing, add the radicchio and romaine lettuce.
Step 4. Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.
Step 5. Season with a pinch of salt and the black pepper.
Step 6. Toss to fully combine and ensure the salad is evenly coated in the dressing. Serve right away.
Step 7. Enjoy!
You’ll get all of the bold, delicious flavor in every single bite
You can make it ahead of time and keep for up to 5 days, just keep the dressing separate!
Celery Chopped Salad with Apricots, Gorgonzola and Pecans (Vegetarian, Gluten Free)
Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)
The Famous La Scala Chopped Salad
Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)
If you make my Vegetarian Chopped Antipasto Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.
This recipe might just be the perfect bite of Spring you’ve been looking for! My Lemon Coconut Macaroons started with my nana: she made wonderful macaroons and had a love for coconut that I share, so I couldn’t help but create these melt-in-your-mouth cookies in her honor.
This salad is sure to make you glow from the inside out! It’s not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.
Carrots, turmeric, quinoa, pears, and lemon are all powerhouse ingredients when it comes to gut and skin health. Carrots are high in vitamin A which helps to repair skin tissue, turmeric has anti-inflammatory properties that can reduce inflammation in the body, and quinoa is a great source of plant-based protein and contains all nine essential amino acids. Pears are rich in antioxidants and vitamin C, which can help protect your skin from damage caused by free radicals and lemon is high in vitamin C and helps to detoxify your body and promote healthy digestion.
With every bite, I really am trying to help you cover all bases…
And for some of you who may be saying “But cheese doesn’t make you glow!” Cheese makes me happy, and being happy makes you glow, and that’s all I’ll say on that subject!
If you’re in need of some more meal in a bowl salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Preheat the oven to 400 Degrees F.
Step 2. In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside.
Step 3. On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.
Step 4. Roast for about 30 minutes until browned and tender, shaking the pan around halfway through.
Step 5. Meanwhile, bring a medium saucepan filled with generously salted water to a boil. Add the quinoa and cook it like pasta, simmering until just tender according to package directions. Drain and return the quinoa to the pan. Cover the top with a paper towel, then the lid and set aside.
Step 6. Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.
Step 7. Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.
Step 8. Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.
Step 9. Enjoy!
It’s packed full of texture, flavor and skin-supporting ingredients
Every bite is incredibly satisfying
It’s a fantastic meal-prep salad as it keeps all week in the fridge
Shaved Brussels Sprouts and Butternut Squash Salad (Vegetarian)
Celery Chopped Salad with Apricots, Gorgonzla and Pecans
If you make my Quinoa Glow Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
My Nana made THE BEST banana bread and to this day it’s a recipe I turn to for comfort – it somehow manages to recreate that warm nana-hug feeling and I just can’t get enough. This Maple-Rye take on Nana’s banana bread is a healthy twist that’s made in a single bowl with very little effort required
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the Brussels sprouts will continue to tenderize as it sits. If raw Brussels sprouts in particular aren’t to your taste, you can even make it a few hours in advance to soften them up before eating.
If I’m using my slow cooker to cook dinner, it’s probably this one.
Brace yourself because this may be a controversial opinion, but I’m not a big fan of the pulled pork tossed in syrupy sweet barbecue sauce. I am a big fan, however, of it topped with a bright, acidic sauce like this one.
This Slow Cooker Braised Pork with Parsley-Vinegar Sauce is quite possibly my favorite way to eat a big, affordable cut of meat like a pork butt or shoulder. Not only is it incredibly simple to make, it is a total crowd pleaser and leftovers are great on sandwiches or in rice bowls all week long.
Slow cookers are definitely convenient (there’s no doubt about that!) but a lot of foods simply don’t benefit from this cooking method in my opinion. However, by searing the pork before putting it in the slow cooker, you get both a caramelized, burnished crust and fork tender meat at the same time. And the addition of parsley, garlic, and vinegar keep the dish from feeling too heavy and wake up all of the pork’s flavors. It’s a total win.
Step 1. Trim the pork butt of any excess fat you wish to remove. Generously salt and pepper the pork on all sides.
Step 2. Heat a large, heavy-bottomed saute pan over medium-high heat and add the oil.
Step 3. Using tongs to rotate the meat, sear the pork on all sides for 5-7 minutes until a deep brown crust forms. Remove from the heat.
Step 4. To a large slow cooker, add the stock and worcestershire and whisk together.
Step 5. Add the pork in and spoon the onions and garlic over and around the pork.
Step 6. Cook on low for about 8 hours, or until the pork shreds easily with a fork. It should be fall-apart tender when you lift it up.
Step 7. While the pork is cooking, make the parsley-vinegar sauce by combining all of the ingredients in a small bowl. Stir to combine and season with salt and pepper to taste. Set aside, covered, until ready to serve.
Step 8. When the pork is cooked, transfer to a wooden cutting board. Shred it up with two forks, removing any extra fat you want to get rid of and discarding that. Spoon the slow cooked onions and garlic over the top of the pork evenly.
Step 9. Plate the hunks of pork on serving dishes, spoon the parsley-vinegar sauce over top, and serve.
Step 10. Enjoy!
It’s a great way to enjoy a cheaper cut of meat
It’s a low-maintenance meal – just set it and forget it!
The parsley, garlic, and vinegar sauce keep the dish from feeling too heavy and wake up all of the pork’s flavors. It’s mouthwatering!
Apple Pie Oatmeal (Vegan, Gluten-Free)
Slow-Cooker Banana Bread Oatmeal (Vegan, Gluten-Free)
If you make my Slow Cooker Braised Pork with Parsley-Vinegar Sauce, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
This Celery Chopped Salad with Apricots, Gorgonzola and Pecan salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…
The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.
If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.
Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.
Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.
Step 3. Place sliced celery stalks and leaves in a medium sized bowl.
Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.
Step 5. Enjoy!
It’s fast, easy and incredibly filling
It’s gluten-free and vegetarian
You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!
It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.
Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)
The Famous La Scala Chopped Salad
Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.
My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that makes me want to stand over the stovetop and finish them all by myself.
Thanksgiving. It’s a time to gather with family and friends, have a few laughs, some fun conversation and enjoy delicious food. But it can be a bit of chore to cook for a horde of family and friends, no matter how much you love them. This year however, I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight! Shall we get started?
I’m all for hearty first courses, don’t get me wrong, but how many holidays have you experienced where everyone fills up on appetizers and then leaves almost no room for the main meal, let alone dessert? When I’ve been cooking all day, I want people to come to the table HUNGRY. These Feta Stuffed Marinated Olives are just the sort of appetizer I love to serve on Thanksgiving because they’re served at room temperature, they’re simple to make (and you can make them ahead of time!), they pair perfectly with cocktails and are a bite-sized something to nibble on without filling up!
This is one of those salads that is an explosion of flavor in your mouth – one that’s sweet, salty, and tart all at once. The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better (and on your thanksgiving table!)
Thanksgiving is generally a time when we stick to tradition – and I’m all for it! But I want to encourage you to think of classic foods in new (delicious) ways. Butternut squash sides can often be a little bland, but this Hasselback Butternut Squash packs a flavor punch: The maple syrup, butter, sage, and chile add a lot of depth and a bit of crunch to the humble squash! The most intimidating part of making this dish is undoubtedly making the cuts, but I’ve got a little trick up my sleeve to help you make them near perfect every time!
Know someone at your Thanksgiving table doesn’t like Brussels Sprouts? Let’s change their mind! These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant onion and garlic, and poppy seeds for a unique take on this controversial vegetable. They are light, bright, and the perfect way to add balance to your thanksgiving spread.
The day I found out I could make my Thanksgiving gravy ahead of time was the day my whole holiday life changed. Where had I been?! For many of us, myself included, making gravy the day of Thanksgiving always felt a bit stressful. This make-ahead gravy requires just five base ingredients: butter, onion, celery, starch or flour, and stock, and then on the day, while the turkey rests, I simply bring the gravy base to a simmer and add turkey drippings, which deepens and enriches the stock further. So easy!
Whether you are a skilled pie baker or not, we all appreciate a quick and easy recipe that can be thrown together any day of the week. And if you’re like me, you appreciate it a little more when you’re putting together a full thanksgiving menu! This tart is just that: no peeling of the apples, 10 minutes of prep time and a fruit filling technique that takes almost no time at all.
If you add any of these delectable Thanksgiving Essential Recipes to your menu, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
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