About Good Kitchen

GoodKitchen.org provides valuable kitchen appliance reviews as well as recipes for lean lunches, savory suppers, delectable desserts, and everything in between. Your one stop information site for everything kitchen and food related.

Asian Chicken Salad

https://s23209.pcdn.co/wp-content/uploads/2018/07/Asian-Chicken-Salad.jpg

Asian Chicken Salad - With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It's quick, simple and perfect for a crowd!

Disclosure: This post is sponsored by Walmart. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It’s quick, simple and perfect for a crowd!

Asian Chicken Salad - With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It's quick, simple and perfect for a crowd!

Now that we are smack-dab in the middle of summer, it can only mean one thing.

It’s grilling season! And Walmart is the perfect resource to grab all of my summer needs. From their antibiotic-free chicken to their local grown produce, I can find everything I need for this gorgeous Asian chicken salad!

The chicken is combined with a simple teriyaki marinade (homemade or store-bought is fine), which is then grilled to perfection.

Asian Chicken Salad - With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It's quick, simple and perfect for a crowd!

It’s juicy, it’s tender, and it’s packed with so much flavorful. Not to mention, it has the most perfect grill marks. Side note: if you don’t have access to a grill, you can use a grill pan on the stovetop but note that it will get super smoky!

From there, we have all of our fun goodies – from the romaine lettuce to the shredded cabbage, carrots, cashews, cilantro, green onions and my two big time faves – chow mein noodles and mandarin oranges!

It’s so stinking easy, you can serve this up for a large crowd for easy entertaining, or you can whip this up on any given weeknight!

Asian Chicken Salad - With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It's quick, simple and perfect for a crowd!

Asian Chicken Salad

With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It’s quick, simple and perfect for a crowd!

Ingredients:

  • 2 pounds Marketside Antibiotic Free Boneless Skinless Chicken Thighs
  • 1 cup teriyaki sauce, homemade or store-bought
  • 1 1/2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head romaine, roughly chopped
  • 2 cups shredded red cabbage
  • 1 1/2 cups julienned carrots
  • 3/4 cup crunchy chow mien noodles
  • 1 (11-ounce) can mandarin oranges, drained
  • 1/2 cup roasted cashews
  • 1/2 cup chopped fresh cilantro leaves
  • 4 green onions, thinly sliced

For the peanut dressing

  • 5 tablespoons peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced

Directions:

  1. In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, up to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat grill to medium heat.
  4. Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.
  6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

{
“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Asian Chicken Salad”,
“author”: {
“@type”: “Person”,
“name”: “Damn Delicious”
},
“image”: “https://s23209.pcdn.co/wp-content/uploads/2018/07/Asian-Chicken-SaladIMG_5689-360×360.jpg”,
“dateModified”:”2018-08-11″,
“description”:”With perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It’s quick, simple and perfect for a crowd!”,
“prepTime”:”PT2H15M”,
“cookTime”:”PT10M”,
“totalTime”:”PT2H25M”,
“recipeYield”:”6 servings”,
“recipeIngredient”: [
“2 pounds Marketside Antibiotic Free Boneless Skinless Chicken Thighs”,
“1 cup teriyaki sauce, homemade or store-bought”,
“1 1/2 tablespoons canola oil”,
“Kosher salt and freshly ground black pepper, to taste”,
“1 head romaine, roughly chopped”,
“2 cups shredded red cabbage”,
“1 1/2 cups julienned carrots”,
“3/4 cup crunchy chow mien noodles”,
“1 (11-ounce) can mandarin oranges, drained”,
“1/2 cup roasted cashews”,
“1/2 cup chopped fresh cilantro leaves”,
“4 green onions, thinly sliced”,
“5 tablespoons peanut butter”,
“2 tablespoons reduced sodium soy sauce”,
“1 1/2 tablespoons rice wine vinegar”,
“1 tablespoon brown sugar”,
“1 clove garlic, minced” ],
“recipeInstructions”: [
“In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, up to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.Preheat grill to medium heat.Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.Serve immediately.” ]
}

The post Asian Chicken Salad appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/08/10/asian-chicken-salad/

Advertisements

Skinnytaste Meal Plan (August 13-August 19)

https://www.skinnytaste.com/wp-content/uploads/2018/08/ST_Weekly_Meal_Template_Week_Aug_13_Aug19.jpg

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Just a friendly reminder, to receive my new recipes or meal plans via email, make sure you’re signed up for my email subscription (it’s free!). Second, have you pre-ordered my cookbook Skinnytaste One and Done? It comes out Oct 9, but you can get 4 free recipes from the book now, with your pre-order. More details here!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! 

MONDAY (8/13)
B: Loaded Baked Omelet Muffins* (2) with 1 cup mixed berries (0)
L: Greek Turkey Meatballs* (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Grilled Pizza (6)
Totals: Freestyle Points 15, Calories 861**

TUESDAY (8/14)
B: Loaded Baked Omelet Muffins (2) with a banana (0)
L: Greek Turkey Meatballs (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Easy Crock Pot Chicken and Black Bean Taco Salad (6)
Totals: Freestyle Points 15, Calories 930**

WEDNESDAY (8/15)
B: Loaded Baked Omelet Muffins (2) with 1 cup mixed berries (0)
L: Greek Turkey Meatballs (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Korean Beef Rice Bowls (10)
Totals: Freestyle Points 19, Calories 1,013**

THURSDAY (8/16)
B: Loaded Baked Omelet Muffins (2) with a banana (0)
L: Greek Turkey Meatballs (5) with ¼ cup Skinny Tzatziki (0), ½ whole wheat pita (2) and sliced tomatoes (0)
D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)
Totals: Freestyle Points 17, Calories 924**

FRIDAY (8/17)
B: Greek Yogurt with Berries, Nuts and Honey (5)
L: Asparagus Egg and Bacon Salad with Dijon Vinaigrette*** (3)
D: Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn (1)
Totals: Freestyle Points 9, Calories 869**

SATURDAY (8/18)
B: 3 Chewy Chocolate Chip Oatmeal Breakfast Cookies (3) with a nectarine (0)
L: LEFTOVER Orecchiette Pasta with Sausage and Broccoli (8)
D: DINNER OUT!
Totals: Freestyle Points 11, Calories 495**

SUNDAY (8/19)
B: Bacon Egg and Avocado Breakfast Sandwich (6)
L: Skinny Low-Yolk Egg Salad (1) (Recipe x 2) on 1 whole wheat pita (4) with 2 slices tomato (0) and a handful of arugula (0)
D: Baked Chicken Milanese with Arugula and Tomatoes (4)
Totals: Freestyle Points 15, Calories 863**

*Make omelets, meatballs and tzatziki Sunday night

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Cook and prep Asparagus Salad Thurs night

(more…)

from RSSMix.com Mix ID 8174097 https://www.skinnytaste.com/skinnytaste-meal-plan-august-13-august-19/

Pan Bagnat (French Tuna Sandwich)

http://ifttt.com/images/no_image_card.png

Welcome to le pique-nique! (That’s French for picnic: insert happy face here.)

This French picnic sandwich, pan bagnat, is your new best friend for any outdoor excursion. You can—and should—make it ahead. It’s supposed to be a little soft and squishy on the inside from the tuna fish and olive oil soaking into the bread. It is, well, magnifique!

Continue reading “Pan Bagnat (French Tuna Sandwich)” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/pan_bagnat_french_tuna_sandwich/

Meal Plan for August Week 2

http://ifttt.com/images/no_image_card.png

Please welcome Katie Workman for this month’s meal plans! Katie is a mother of two hungry boys and a meal planning wizard, so much so that it led to the creation of her blog The Mom 100 and a cookbook by the same name.

There are few things more appealing to me than daylight that stretches long into the evening, well past our usual dinner hour. If you are able to eat outside, seize that opportunity.

Continue reading “Meal Plan for August Week 2” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/best_recipes/meal_plan_for_august_week_2/

Bacon Egg and Avocado Breakfast Sandwich

https://www.skinnytaste.com/wp-content/uploads/2018/08/BAGEL-BREAKFAST-SANDWICH-10.jpg

Bacon, egg and avocado on a bagel is my favorite breakfast sandwich made with scrambled eggs, center cut bacon and sliced tomatoes on my homemade bagels.

Bacon, egg and avocado on a bagel is my favorite breakfast sandwich made with scrambled eggs, center cut bacon and sliced tomatoes on my homemade bagels.

These are breakfast goals right here!! If you’re a breakfast person and like to start your day with a big meal, then this sandwich has your name all over it! Also great for brunch or lunch.

(more…)

{
“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Bacon Egg and Avocado Bagel Breakfast Sandwich”,
“author”: {
“@type”: “Person”,
“name”: “Skinnytaste”
},
“image”: “https://www.skinnytaste.com/wp-content/uploads/2018/08/BAGEL-BREAKFAST-SANDWICH-10-260×260.jpg”,
“dateModified”:”2018-08-10″,
“description”:”Bacon, egg and avocado on a bagel is my favorite breakfast sandwich made with scrambled eggs, center cut bacon and sliced tomatoes on my homemade bagels.”,
“prepTime”:”PT10M”,
“cookTime”:”PT25M”,
“totalTime”:”PT35M”,
“recipeYield”:”4 Servings”,
“recipeIngredient”: [
“1 batch homemade bagels”,
“olive oil spray”,
“8 large eggs, beaten”,
“salt and pepper, to taste”,
“4 slices center cut bacon, halved”,
“4 thin slices heirloom tomato (from 1)”,
“4 ounces avocado (1 small haas), sliced”,
“red pepper flakes, optional” ],
“nutrition”: {
“@type”: “NutritionInformation”,
“servingSize”: “1 sandwich”,”fatContent”: “16”,”saturatedFatContent”: “5”,”cholesterolContent”: “427”,”sodiumContent”: “668”,”carbohydrateContent”: “30”,”fiberContent”: “3”,”sugarContent”: “2.5”,”proteinContent”: “25”,”calories”: “369” },
“recipeInstructions”: [
“Prepare the bagels as instructed and let them cool.Heat a large nonstick skillet over medium heat, spray with oil.Scramble the eggs with salt and pepper until they just set. Set aside.Prepare the sandwiches. Cut the bagels in half, and make the sandwiches by layering the eggs, bacon, tomato, avocado and red pepper flakes, if using.Eat right away.” ]
}

from RSSMix.com Mix ID 8174097 https://www.skinnytaste.com/bacon-egg-and-avocado-breakfast-sandwich/

Summer Skillet Pasta

https://s23209.pcdn.co/wp-content/uploads/2018/08/Summer-Skillet-Pasta-1.jpg

Summer Skillet Pasta - Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Summer Skillet Pasta - Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

So Ben looks at this picture this morning and asks, “What’s that?”

Me: It’s a summer pasta skillet.

Him: So is that rice on top?

Me: No, it’s cheese. Does it really look like rice?

Him: I don’t know. I don’t have my contacts on right now.

So if anyone else was wondering, I would like to clarify that this is not rice. It’s in fact, cheesy, melted goodness right on top. Something way better than said rice.

And, best of all, we get to use up all of our summer veggies in this! Zucchini, squash, bell peppers, onions – add them all right in! It pairs perfectly with the smoky andouille sausage but you can easily omit if you want to keep this strictly vegetarian.

Just remember to top this off with mozzarella cheese, not rice.

Summer Skillet Pasta - Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Summer Skillet Pasta

Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!

Ingredients:

  • 8 ounces penne rigate
  • 2 tablespoons olive oil, divided
  • 1 zucchini, sliced
  • 1 large yellow squash, sliced
  • 6 ounces Andouille sausage, sliced
  • 1 red bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 teaspoons Italian seasoning
  • 1 (28-ounce) can diced tomatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup chopped fresh basil
  • 8 ounces mozzarella cheese, shredded

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.
  3. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.
  4. Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  5. Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.
  6. Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.
  7. Place into oven and bake until bubbly and golden brown, about 15 minutes.
  8. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

{
“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Summer Skillet Pasta”,
“author”: {
“@type”: “Person”,
“name”: “Damn Delicious”
},
“image”: “https://s23209.pcdn.co/wp-content/uploads/2018/08/Summer-Skillet-PastaIMG_5904-360×360.jpg”,
“dateModified”:”2018-08-09″,
“description”:”Cheesy baked pasta with sauteed garlicky summer vegetables and andouille sausage! Even your picky eaters will gobble this right up!”,
“prepTime”:”PT15M”,
“cookTime”:”PT35M”,
“totalTime”:”PT50M”,
“recipeYield”:”6 servings”,
“recipeIngredient”: [
“8 ounces penne rigate”,
“2 tablespoons olive oil, divided”,
“1 zucchini, sliced”,
“1 large yellow squash, sliced”,
“6 ounces Andouille sausage, sliced”,
“1 red bell pepper, chopped”,
“1/2 sweet onion, chopped”,
“3 cloves garlic, minced”,
“1 1/4 teaspoons Italian seasoning”,
“1 (28-ounce) can diced tomatoes”,
“Kosher salt and freshly ground black pepper, to taste”,
“1/3 cup chopped fresh basil”,
“8 ounces mozzarella cheese, shredded” ],
“recipeInstructions”: [
“Preheat oven to 350 degrees F.In a large pot of boiling salted water, cook pasta according to package instructions until al dente; drain well.Heat 1 tablespoon olive oil in a large oven-proof skillet over medium high heat. Working in batches, add zucchini and squash, and cook, stirring occasionally, until golden, about 3-4 minutes; set aside.Add remaining 1 tablespoon olive oil to the skillet. Stir in sausage, bell pepper and onion until golden, about 4-5 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.Stir in diced tomatoes. Reduce heat and simmer until slightly thickened, about 7-10 minutes; season with salt and pepper, to taste.Stir in pasta, zucchini, squash and basil until well combined; sprinkle with cheese.Place into oven and bake until bubbly and golden brown, about 15 minutes.Serve immediately.” ]
}

The post Summer Skillet Pasta appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/08/08/summer-skillet-pasta/

14 Low Sugar Snacks That Actually Kind Of Taste Like Dessert

https://pinchofyum.com/wp-content/uploads/Low-Sugar-Snack-Ideas.jpg

This recipe is sponsored by siggi’s ♡

Sugar is weird, right?

You want it, and you love it, but you don’t want it, and you maybe kind of avoid it, even though you like it, because too much makes you feel terrible. #complicated

I have found it so interesting to experiment with removing and reintroducing sugar into my life over these last few years. In January, I brought you guys along with me for Sugar Free January with a whole month of refined sugar free recipes. It was actually super delicious because I think we were all reminded that, shocker of all shockers, you can actually still eat really good food without sugar in your life! YES PLEASE! THIS IS AMAZING!

A lot of ice cream has happened in between January and now, so I guess we could say that this post is a gentle mid-year reminder to myself of everything that I felt so excited about after Sugar Free January.

Since Sugar Free January ended, I have definitely reintroduced sugar into my life. I eat oatmeal sweetened with brown sugar for breakfast almost every day, ice cream of all varieties is my summer anthem, and I have a popsicle or a glass of lemonade most nights after dinner. I’m not totally overdoing it, but I do think being pregnant is making me more susceptible than ever to REALLY LOVING sugar.

Every once in a while I have to really stop and think: is this what I want to be eating? Is there nutrition here? Is this making me feel better or worse? And that’s kind of what brought me to this post.

I personally need a reminder of all the good foods that are out there that can serve as both a treat and a benefit to my body. Maybe you do, too.

Of course, the lowest sugar snacks you could find would be things that aren’t sweet at all. Cheese, nuts, vegetables, that kind of thing. That’s nice and everything, and I’m sure there are lots of lists out there with those kinds of ideas if that’s what you’re looking for, but sometimes I’m craving something sweeter, and no offense, but a pile of carrot sticks just isn’t going to do it for me.

When I’m in that place of wanting a treat – an actual, non-carrot-stick, special-something treat – and also wanting to keep it pretty wholesome, I turn to these yummy and easy lower in sugar snacks (that conveniently kind of taste like dessert).

Siggi’s Simple Sides (!!!)

Here’s the deal with these little snackers.

  • Simple ingredients, not a lot of sugar.
  • Crunchy/sweet toppings on the side, all of which are NO SUGAR ADDED! (because they are good things like figs and walnuts and cacao nibs and coconut. I SEE YOU FANCY.)
  • Excellent quality, super-creamy whole milk yogurt.
  • Perfect for low maintenance on-the-go snacking.
  • Comes in four yummy flavors: vanilla yogurt with almonds and dried cherries, vanilla yogurt with dried coconut and cacao nibs, honey yogurt with dried figs and walnuts, and plain yogurt with muesli and currants.
  • All packaged together in a convenient and recyclable little single-serve cup

I need crunch with my yogurt, as you might remember from my strawberry shortcake yogurt bowls earlier this summer (more on that in a minute), and these brand spanking new Simple Sides offerings make it easy to get the CRUNCH I’m looking for, plus the protein I need, plus the feels-like-dessert vibe, without all the extra sugar.

Personally, I’d recommend the cacao nibs and coconut with vanilla yogurt. Why have I never had cacao nibs before? I don’t know, but those crunchy chocolate-like bits mixed with the naturally sweet coconut and creamy vanilla yogurt? Make that a yes. I have been eating these as breakfast, lunch, and dessert-like snack and my life is leveled up because of it.

WINNING. I love them. Thank you, siggi’s.

Cookie Dough Energy Bites

Not much to see here except COOKIE DOUGH THAT IS NUTRITIOUS.

Okay, it’s not real cookie dough, but it kind of SEEMS like cookie dough, and it’s made without dates. Because sometimes we need a break from dates.

Click here for the Cookie Dough Energy Bites recipe.

Bananas and Peanut Butter Waffles

Yes, you are indulging your inner five-year-old self here.

This is one of my strange-but-favorite snacks right now: a toasted waffle, top with banana slices, drizzle with peanut butter and crumbles. Mwah.

Salted Chocolate Snack Bars

You should 100% make these, and YES I NEED TO SHOUT AT YOU RIGHT NOW BECAUSE THESE ARE SO GOOD.

Easy and salty-sweet and customizable in the sweet-level department. Oats, coconut oil, cocoa, that kind of thing.

I love these bars.

Click here for the Salted Chocolate Snack Bars recipe.

Autumn Glow Milkshake

This is a great second breakfast situation.

It has a secret ingredient called frozen cauliflower and I know you don’t believe me but it just works. It adds bulk and nutrition and creaminess without requiring you to use 500 pieces of fruit. Low on the sweetness scale, mega on the creamy/yummo scale.

Click here for the Autumn Glow Milkshake recipe.

Pumpkin Granola

Just ate this for second (third?) breakfast, no joke.

This is the perfect granola for fall, except kind of for all year round. Like the rest of these recipes, it is customizable in terms of how sweet you make it, plus you get some natural sweetness from the caramelization of the pumpkin and the nuts all hanging out in the oven for a while. It is perfect when made with real maple syrup – natural sweetness at its finest, folks.

Click here for the Pumpkin Granola recipe.

Cashew Coffee

Afternoon sugar bomb latte … OR … ultra creamy coffee made at home with lots of healthy fats and less sugar in about seven seconds?

If you haven’t tried this, now is the time to make your move. Throw a handful of cashews in your blender with some coffee, basically. Add a pinch of salt and real maple syrup if you want to really live your best life.

ALSO THIS IS DELICIOUS WHEN MADE AS ICED COFFEE.

Click here for the Cashew Coffee recipe.

Caramelized Banana Oat Muffins

This recipe is an oldie! I made it in 2014 – the very first year we tried going refined sugar free for 60 days.

The sweetness in this recipe comes from – wait for it – NO SUGAR! just caramelizing the bananas to bring out some of the natural pizazz. It is made with whole wheat flour and it is a really nice wholesome snack when you are having a carb moment. I suggest a pat of melted butter or a drizzle of runny PB over the whole thing. Plus a cashew coffee. Those healthy fats are necessary.

Click here for the Banana Oat Muffins recipe.

Almond Butter Cups

Don’t even act like sometimes you don’t need a peanut butter cup.

WE ALL DO.

These can be made with peanut butter or almond butter and you can control the sweetness to taste, since you’re making that chocolate mix from scratch. I consider these an all-time-freezer-essential.

Click here for the Almond Butter Cups recipe.

Vegan Caramel Sauce (with Apple Slices And All Other Fruit, Duh)

I don’t know how this is a real thing, but it is.

Vegan caramel sauce, kids. It’s ready in five seconds flat and it makes you want to eat fruit every day. Such a good alternative to the overly sweet store-bought caramel and fruit dips!

Click here for the Vegan Caramel Sauce recipe.

Soft Granola Bars

Do you know those super soft granola bars that we used to eat as kids that were, like, basically candy bars in disguise?

These are like those, but healthier and less sugar crazy. They are sweetened with honey which you can scale up or down depending on how much sweetness you want in your life. The oats and peanuts add bulk, and the crushed pretzels give you that essential salty-sweet dance. Most importantly: they start soft and stay soft. The only way I do granola bars.

Click here for the Soft Granola Bars recipe.

Cottage Cheese and Peaches

Creamy goodness with my juicy beloveds? Yes, I will.

This is my essential snack/dessert of summer. Choose a higher fat cottage cheese, drizzle a little honey over the top, and you are probably at a five star restaurant right now.

Healthy-ish Breakfast Cookies

Breakfast Cookies with blueberries.

For when you want to eat cookies for breakfast and have it be 100% appropriate and feel-good-in-your-body, because oats and bananas and blueberries and chocolate chips do, in fact, work together.

Who even knew.

Click here for the Breakfast Cookies recipe.

Strawberry Shortcake siggi’s Yogurt 

Circling back to this siggi’s beauty one more time, since it’s like eating strawberry shortcake without eating strawberry shortcake.

Lightly macerated strawberries + a coconutty, buttery-tasting granola (basically shortcake, work with me here) and couple of generous thwaps of creamy, high protein, lower in sugar siggi’s Vanilla Triple Cream yogurt. Simple ingredients, not a lot of sugar. OMG.

Click here for the Strawberry Shortcake Yogurt Bowls recipe.

Would LOVE to hear from you guys on this! Mostly because I’m a food hog and I want to borrow your ideas and eat them for myself.

How do you treat yourself AND also keep the sugar beast under control?

Also – anyone already thinking about Sugar Free January again? 🤓 Meeeee!

Thank you to siggi’s for sponsoring this post!

The post 14 Low Sugar Snacks That Actually Kind Of Taste Like Dessert appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 https://pinchofyum.com/low-sugar-snacks