This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!

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If you have ripe bananas sitting on the counter and an abundance of fresh zucchini, this Healthy Zucchini Banana Bread recipe is the perfect way to put both to good use! It’s soft, moist and perfectly sweet with warm hints of cinnamon and nutmeg in every bite. It makes the BEST easy breakfast, afternoon snack or healthier treat the whole family will love.

I love combining banana and zucchini in quick breads because they both add so much natural moisture. The ripe banana also adds sweetness and flavor, which means we can use less added sugar while still ending up with a delicious loaf that actually tastes like a treat. Your kids will love this!

Why You’ll Love This

• Soft and moist – between the mashed banana, freshly grated zucchini and avocado oil, this bread stays incredibly tender without needing a ton of oil or butter.
• Made healthier – whole wheat pastry flour adds whole grains and fiber, while ripe banana provides natural sweetness so we don’t need as much added sugar.
• Great way to use zucchini – if your garden is overflowing with zucchini (or you grabbed a few too many at the farmers market!), this is an easy and delicious way to use it.
• Perfect for meal prep – make a loaf over the weekend and enjoy slices for breakfast or snacks throughout the week. This bread is freezer-friendly too!

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• ripe banana – the riper and more spotted your bananas are, the sweeter and more flavorful your bread will be.
• zucchini – lightly squeeze out the excess water, but don’t completely wring the zucchini dry, you want to retain some of that moisture for a soft, tender loaf.
• large eggs – these provide structure and help create a tender crumb.
• cane sugar – I like using cane sugar in this bread because it gives a lighter texture than relying solely on a liquid sweetener such as maple syrup or honey.
• avocado oil – keeps the bread moist and tender without using butter. Avocado oil has a neutral flavor, which makes it great for baking. You could also use olive oil or melted coconut oil.
• milk – two tablespoons add just enough additional moisture to the batter. I typically use almond milk, but any milk will work.
• vanilla extract – adds delicious warmth and brings out the natural sweetness of the banana.
• cinnamon + nutmeg – warm spices pair perfectly with the banana and zucchini. The cinnamon is more prominent while just a touch of nutmeg adds extra warmth.
• fresh lemon juice – just a tablespoon brightens the flavors and provides acidity that works with the baking soda to help the loaf rise.
• salt – an important ingredient in baking that balances the sweetness and enhances all the other flavors.

How to Make Healthy Zucchini Banana Bread

1. Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
2. Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
3. Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
4. Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don’t wring it completely dry.
5. Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
6. Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
7. Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
8. Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Tips for the Best Healthy Zucchini Banana Bread

• Use very overripe bananas – those spotty brown bananas you might otherwise throw away are perfect! As bananas ripen, they become sweeter and softer, giving the bread better flavor and extra moisture.
• Measure the mashed banana – banana sizes vary quite a bit, so measuring out the full ¾ cup is more reliable than simply calling for a certain number of bananas.
• Don’t peel the zucchini – there’s no need! The skin is tender and softens right into the bread while baking. It also adds those pretty little green flecks throughout the loaf.
• Lightly squeeze the zucchini – this is important. Zucchini contains a lot of water, but squeezing out too much can leave your bread dry. Grate the zucchini using a box grater and gently squeeze with a clean towel or paper towels to remove the excess moisture without completely drying it out.
• Don’t overmix the batter – once the flour goes in, gently fold everything together just until combined. Overmixing develops more gluten and can make quick breads dense.
• Don’t overbake – start checking the loaf around 50 minutes. A toothpick should come out clean or with a few moist crumbs, not wet batter.
• Let it cool before cutting – I know it’s tempting to cut right into warm banana bread, but giving it at least 30 minutes to cool allows the crumb to finish setting and makes for much cleaner slices.

Frequently Asked Questions

Prepping and Storage

• To Make Ahead: Zucchini banana bread is a great recipe to make a day in advance because the loaf stays wonderfully moist. Let it cool completely before wrapping or storing.
• To Store: Keep the bread in an airtight container at room temperature for about 2-3 days. For longer storage, store in the refrigerator for up to 5 to 7 days. You can store the loaf whole or pre-slice it for easy grab-and-go breakfasts.
• To Freeze: Allow the loaf to cool completely, then wrap the loaf or individual slices tightly with plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Freezing individual slices makes it much easier to pull out exactly what you need.
• To Thaw: Let a slice thaw overnight in the refrigerator or for an hour or so at room temperature. You can also gently warm individual slices in the microwave or toaster oven.

More Ways to Use Fresh Zucchini

• Fudgy Zucchini Brownies
• Chocolate Chip Zucchini Muffins
• Chocolate Chip Banana Zucchini Muffins
• Enchilada Stuffed Zucchini Boats
• Summer Zucchini and Tomato Gratin
• Vegetable and Cheese Stuffed Shells

More Easy Bread Recipes

• Healthy Zucchini Bread
• The Best Banana Bread Recipe
• Healthy Pumpkin Bread
• Raspberry Lemon Yogurt Bread
• Healthy Lemon Poppy Seed Bread

Hope you all enjoy this Healthy Zucchini Banana Bread! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Zucchini Banana Bread

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This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!

Course Breakfast, Dessert

Cuisine American

Keyword Healthy Zucchini Banana Bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 165kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 large eggs room temperature
• 3/4 cup mashed ripe banana
• 1/2 cup cane sugar
• 1/4 cup avocado oil
• 2 Tbsp milk
• 2 tsp vanilla extract
• 1 Tbsp fresh lemon juice
• 1 1/4 cups grated zucchini water squeezed out

Instructions

• Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
• Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
• Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
• Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don't wring it completely dry.
• Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
• Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
• Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
• Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.

Nutrition

Serving: 1 slice | Calories: 165kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 220mg | Fiber: 2g | Sugar: 11g

]]> http://anitaexpert.com/index.php/2026/08/12/healthy-zucchini-banana-bread/feed/ 0 http://anitaexpert.com/index.php/2026/08/03/healthy-shrimp-scampi-recipe/ http://anitaexpert.com/index.php/2026/08/03/healthy-shrimp-scampi-recipe/#respond Mon, 03 Aug 2026 23:45:18 +0000 http://anitaexpert.com/?p=1251

The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

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If you’re looking for a restaurant-quality dinner that’s surprisingly easy to make at home, this Healthy Shrimp Scampi is about to become a new favorite. Tender, juicy shrimp are sautéed with lots of garlic, shallots, fresh lemon, herbs, and just enough butter to create a rich, silky sauce without feeling heavy. Toss everything together with perfectly cooked linguine, a sprinkle of Parmesan, and fresh parsley for an elegant meal that’s ready in about 30 minutes.

Traditional shrimp scampi is often loaded with lots of butter, but this healthier version keeps all of the classic flavors you love while using a lighter combination of olive oil, less butter, and fresh ingredients that let the shrimp truly shine. Shrimp are also naturally low in calories and high in protein so they really make this a balanced dinner the whole family will love.

Why You’ll Love This

• Quick and easy – this whole entire meal easily comes together in just 30 minutes making it fancy enough for entertaining, but convenient for those busy weeknights.
• Healthier – packed with lean protein from the shrimp, fiber-rich whole wheat linguine, less butter, and fresh ingredients for a lighter take on the classic dish.
• Packed with flavor – garlic, shallots, fresh lemon juice, lemon zest, parsley, Parmesan, and white wine create layers of bright, fresh flavor in every bite.
• Customizable – add fresh vegetables, swap the pasta, adjust the spice level, or make it gluten-free with just a few simple changes.
• Great for entertaining –  this skinny shrimp scampi recipe is elegant enough for guests yet simple enough that you won’t be stuck in the kitchen all evening.

Ingredients You’ll Need

• shrimp – large shrimp cook quickly while staying juicy and tender. Buy peeled and deveined shrimp to save prep time. Fresh shrimp or frozen shrimp both work great, just thaw frozen shrimp completely before cooking.
• linguine – I used whole wheat linguine, but you could use spaghetti, angel hair, fettuccine, or you could even use zucchini noodles to keep this low in carbs.
• olive oil + butter – using both olive oil and butter gives you the best of both worlds. Olive oil keeps the dish lighter while butter adds the rich flavor that makes shrimp scampi so irresistible.
• shallots – provide a delicate sweetness that’s milder than onions and pairs perfectly with seafood.
• garlic – fresh garlic is essential here. Since garlic is the star flavor of shrimp scampi, freshly minced cloves provide the boldest flavor.
• chicken broth – adds depth while helping create a silky sauce without relying entirely on butter. You could also use chicken stock or vegetable broth.
• dry white wine – a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay adds acidity and complexity that balances the richness of the butter.
• fresh lemon – you’ll use both the zest and juice to brighten the entire dish. Fresh lemon makes all the difference!
• parmesan cheese – freshly grated Parmesan melts perfectly into the sauce and adds a subtle salty, nutty flavor.
• fresh parsley –  chopped fresh parsley adds color, freshness, and the perfect finishing touch. You could also add in other herbs such as fresh thyme
• red pepper flakes – just enough chili flakes to give the sauce a subtle kick without making it overly spicy.
• salt + black pepper – needed to season the shrimp and enhance all the flavors.

How to Make Healthy Shrimp Scampi

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
2. Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
3. Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
4. Cook the shrimp. Add the shrimp in a single layer and cook on medium-high heat for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
5. Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
6. Toss everything together. Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
7. Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Tips for the Best Healthy Shrimp Scampi

• Pat the shrimp dry before cooking – excess moisture prevents the shrimp from searing properly and can water down the sauce.
• Don’t overcook the shrimp – shrimp cook incredibly fast. As soon as they turn pink and curl into a loose “C” shape, they’re done. Overcooked shrimp become rubbery.
• Reserve plenty of pasta water – the starchy pasta water is the secret to creating a silky, restaurant-quality sauce that perfectly coats the noodles.
• Use freshly minced garlic – jarred garlic won’t provide the same bold, fresh flavor that makes shrimp scampi so delicious.
• Fresh lemon is a must – both the juice and zest add brightness that bottled lemon juice simply can’t replicate.
• Grate your own Parmesan – freshly grated Parmesan melts smoothly into the sauce, while pre-shredded cheese can leave it grainy.
• Cook the pasta just until al dente – the noodles will continue cooking slightly when tossed with the hot sauce.
• Choose quality shrimp – wild-caught shrimp often have the best flavor, but any good-quality shrimp will work well.
• Simmer the sauce gently – a gentle simmer allows the wine to reduce while keeping the sauce light and balanced.
• Serve immediately – shrimp scampi is at its absolute best fresh off the stove while the sauce is silky and the shrimp are perfectly tender.

Variations and Substitutions

• Make it gluten-free – to make this gluten-free, you can easily substitute your favorite gluten-free pasta.
• Use zucchini noodles – for a lower-carb option that is more veggie forward, replace all or half of the linguine with zucchini noodles using a spiralizer.
• Add veggies – stir in fresh spinach, asparagus, cherry tomatoes, broccoli, zucchini, peas, or mushrooms for extra nutrition and color.
• Swap the protein – scallops, chicken breast, salmon, or even chunks of lobster work beautifully with this same garlic lemon sauce.
• Skip the wine – some people don’t like to cook with alcohol so feel free to replace the white wine with additional chicken broth plus an extra squeeze of lemon juice.
• Increase the heat – add extra crushed red pepper flakes or a pinch of cayenne for a spicier version.
• Try fresh herbs – basil, chives, thyme, or oregano all pair nicely with the garlic lemon flavors.

What to Serve with Healthy Shrimp Scampi

• Fresh salad – serve shrimp scampi with this healthier Caesar salad, simple mixed greens, a Mediterranean chopped salad or this lemon arugula salad.
• Vegetable side dish – this dish pairs great with roasted asparagus, garlicky green beans, roasted broccoli, sautéed spinach, garlic parmesan brussels sprouts, or zucchini and summer squash.
• Crusty bread – you’ll definitely want something to soak up every last drop of this buttery garlic lemon sauce! Try warm whole grain bread, garlic, bread, crusty sourdough, rustic Italian bread or homemade dinner rolls.
• Skip the pasta – for a lighter, low carb meal, skip the pasta and serve the shrimp and sauce over zucchini noodles, spaghetti squash, cauliflower rice, steamed broccoli, roasted cauliflower or sautéed spinach or kale.

Frequently Asked Questions

Prepping and Storage

• To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days.
• To Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. Avoid overheating, as shrimp can become rubbery.
• To Freeze: While you can freeze shrimp scampi for up to 2 months, the pasta may soften after thawing. For best results, freeze only the shrimp and sauce, then prepare fresh pasta when ready to serve.

More Healthy Shrimp Recipes

• Lemon Garlic Shrimp with Chickpeas
• Honey Garlic Shrimp Stir Fry
• Sheet Pan Shrimp Fajitas
• Sheet Pan Lemon Garlic Shrimp and Asparagus
• Crispy Air Fryer Coconut Shrimp

More Easy One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Creamy Chicken Sausage Orzo Skillet
• Chicken Egg Roll in a Bowl
• Asian Ground Turkey and Green Bean Stir Fry
• Healthy Cashew Chicken Stir Fry
• Firecracker Chicken Stir Fry

Hope you all enjoy this Easy Healthy Shrimp Scampi! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Print

Healthy Shrimp Scampi

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The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

Course Main Course

Cuisine American, Italian

Keyword Healthy Shrimp Scampi

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 425kcal

Ingredients

• 12 oz linguine noodles
• 1 1/2 lbs large shrimp peeled and deveined
• 1/2 tsp each salt + pepper
• 1/4 tsp paprika
• 3 Tbsp salted butter
• 2 Tbsp olive oil
• 2 medium shallots finely shopped
• 6 cloves garlic minced
• 1/2 tsp crushed red pepper flakes
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 1 large lemon, juice + zest (about 3 Tbsp juice)
• 2 Tbsp fresh parsley finely chopped
• 2 Tbsp freshly grated parmesan cheese

Instructions

• Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
• Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
• Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
• Cook the shrimp. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
• Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
• Toss everything together. Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
• Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Nutrition

Serving: 1/6th of recipe | Calories: 425kcal | Carbohydrates: 36g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 235mg | Sodium: 520mg | Fiber: 6g | Sugar: 3g

]]> http://anitaexpert.com/index.php/2026/08/03/healthy-shrimp-scampi-recipe/feed/ 0 http://anitaexpert.com/index.php/2026/07/30/blueberry-oatmeal-breakfast-bars/ http://anitaexpert.com/index.php/2026/07/30/blueberry-oatmeal-breakfast-bars/#respond Thu, 30 Jul 2026 16:15:03 +0000 http://anitaexpert.com/?p=1237

These Healthy Blueberry Oatmeal Breakfast Bars are easily made with wholesome oats, Greek yogurt, and fresh blueberries for the perfect morning breakfast or meal prep snack!

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These Healthy Blueberry Oatmeal Breakfast Bars are everything I love in a grab-and-go breakfast! These bars are soft, lightly sweetened, packed with juicy blueberries, and made with wholesome ingredients like oats, oat flour, creamy Greek yogurt, and fresh berries. They taste somewhere between a baked oatmeal and a blueberry muffin, but in an easy-to-slice bar that’s perfect for busy mornings! These delicious blueberry oatmeal bars are filling, naturally rich in fiber and protein, and come together with just a few simple ingredients.

Why You’ll Love These

• Soft and moist – the Greek yogurt in this delicious recipe keeps these bars tender without needing lots of butter or oil.
• Customizable – you can easily customize these oatmeal blueberry bars by adding different berries, nuts, or spices to make them all your own.
• Great for meal prep – you can make one batch on Sunday and enjoy breakfast all week long! This easy recipe is also freezer-friendly and you can easily thaw the bars whenever you need a quick breakfast or healthy snack.
• Kid-friendly – the great thing about these bars is that they are just sweet enough while still being healthier than most breakfast pastries.

Ingredients You’ll Need

• quick cooking oats – quick oats give these bars a tender texture while still adding plenty of hearty oat flavor. Old-fashioned oats can be used, but the bars will be a bit chewier and may be a bit crumbly.
• oat flour – keeps the bars soft while adding structure. If you don’t have oat flour, simply blend rolled oats in a blender or food processor until finely ground.
• baking powder – helps the bars rise slightly and keeps them from becoming dense.
• cinnamon – just enough ground cinnamon adds warmth without overpowering the blueberries.
• Greek yogurt – adds moisture, protein, and richness while keeping these bars lighter than traditional recipes.
• eggs – provide structure, a boost of protein and help bind everything together.
• milk – a splash of milk loosens the batter and keeps the bars perfectly soft. Dairy or unsweetened almond milk both work well.
• butter – a little melted butter adds richness and flavor while helping create a tender crumb. You could also substitute coconut oil, but the flavor may change a bit.
• cane sugar – granulated cane sugar provides just the right amount of sweetness without making the bars overly sugary. You could also use maple syrup or honey, but I would reduce the amount of milk by 2 tablespoons.
• vanilla extract – brings warmth and enhances the blueberry flavor.
• blueberries – fresh blueberries work best because they hold their shape while baking and create little bursts of juicy sweetness throughout every bite. Frozen blueberries straight from the freezer will work as well.

How to Make Blueberry Oatmeal Bars

1. Prepare the pan. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Mix the ingredients. In a large bowl, whisk together the quick oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, Greek yogurt, milk, melted butter, cane sugar, and vanilla until smooth and creamy.
3. Combine. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Avoid overmixing to keep the bars soft and tender.
4. Fold in the blueberries. Gently fold in the blueberries with the oat mixture, reserving a small handful for the top if you’d like a prettier presentation.
5. Bake. Spread the batter evenly into the prepared pan. Sprinkle the extra blueberries over the top of the blueberry mixture. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
6. Cool. Allow the bars to cool in the pan for at least 20–30 minutes before slicing. They will continue to firm up as they cool. Slice into 9 square bars or 16 smaller bars.

Tips for the Best Blueberry Oatmeal Bars

• Measure flour correctly – oat flour can easily become compacted in the measuring cup, which may result in dry or dense bars. For the best texture, spoon the oat flour into your measuring cup and level it off with a knife rather than scooping directly from the bag.
• Don’t overmix the batter – once you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make the bars denser instead of soft and tender.
• Use room temperature ingredients – allow the eggs, Greek yogurt, and milk to come to room temperature before mixing. This helps the batter come together more evenly and creates a lighter texture.
• Don’t overbake – the biggest mistake is baking the bars too long. Begin checking them around the 30-minute mark. The center should look set, and a toothpick inserted into the middle should come out mostly clean with a few moist crumbs. They will continue to firm up as they cool.
• Let the bars cool completely – as tempting as it is to slice into them right away, these blueberry oat bars continue setting as they cool. Let them rest in the pan for at least 20 to 30 minutes before lifting them out and slicing.
• Line with parchment paper – leaving a little overhang on two sides of the pan makes it easy to lift the entire batch out before slicing. It also makes cleanup much easier!
• Store them properly – these bars actually taste even better the next day as the flavors meld together. Store them in an airtight container in the refrigerator for up to 5 days or freeze individual bars for an easy grab-and-go breakfast anytime.

Variations and Substitutions

• Add lemon zest – for an extra burst of fresh flavor, stir the zest of one lemon or lemon juice into the batter. Lemon and blueberries are a classic combination and really make the berries pop.
• Use different berries – swap the blueberries for raspberries, blackberries, or chopped strawberries.
• Add nuts – fold in a 1/2 cup of chopped pecans or chopped walnuts to the batter for extra crunch and flavor.
• Make them gluten-free – these bars are naturally gluten-free, just make sure you are using certified gluten-free oats and certified gluten-free oat flour.
• Make them dairy-free – to make these bars dairy-free, feel free to use dairy-free yogurt, plant-based milk and vegan butter.
• Switch up the sweetener – you can replace the cane sugar with ⅓ cup honey or pure maple syrup and reduce the milk by 2 tablespoons since liquid sweeteners add extra moisture. You could also swap the cane sugar with coconut sugar or brown sugar.
• Add protein – mix in a scoop of vanilla protein powder and increase the milk by 2 to 4 tablespoons if needed.

Frequently Asked Questions

Prepping and Storage

• To Store – allow the bars to cool completely and store in a sealed, airtight container for up to 2 days at room temperature or store in the fridge for up to 5 days.
• To Freeze – wrap individual bars in plastic wrap or parchment paper and place them in a freezer bag or container for 3 months. Add parchment paper between layers to prevent them from sticking.
• To Thaw – transfer frozen bars to the fridge overnight, let them sit at room temperature for 30–60 minutes, or microwave from frozen for 30–45 seconds until warmed through.
• To Reheat – you can either enjoy the bars cold straight from the fridge, at room temperature or warm them in the microwave for 15 to 20 seconds.

More Healthy Bars You’ll Love

• Peanut Butter Protein Bars
• Healthy Carrot Cake Breakfast Bars
• Dark Chocolate Almond Butter Bars
• No Bake Almond Butter Granola Bars
• No Bake Chocolate Pumpkin Bars
• Healthier Pumpkin Bars

More Healthy Breakfast Recipes

• Apple Cinnamon Baked Oatmeal
• Healthy Banana Breakfast Muffins
• Raspberry Lemon Yogurt Bread
• Healthy Veggie Egg Muffins
• Lemon Blueberry Yogurt Muffins
• Peanut Butter Banana Overnight Oats

Hope you all enjoy these Easy Blueberry Oatmeal Bars! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Blueberry Oatmeal Breakfast Bars

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These Healthy Blueberry Oatmeal Breakfast Bars are easily made with wholesome oats, Greek yogurt, and fresh blueberries for the perfect morning breakfast or meal prep snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Blueberry Oatmeal Breakfast Bars

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 9

Calories 207kcal

Ingredients

• 1 cup quick cooking oats
• 1 cup oat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup milk
• 1/4 cup melted butter
• 1/2 cup cane sugar
• 1 1/2 tsp vanilla extract
• 1 cup blueberries

Instructions

• Prepare the pan. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• Mix the ingredients. In a large bowl, whisk together the quick oats, oat flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, Greek yogurt, milk, melted butter, cane sugar, and vanilla until smooth and creamy.
• Combine. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Avoid overmixing to keep the bars soft and tender.
• Fold in the blueberries. Gently fold in the blueberries with the oat mixture, reserving a small handful for the top if you’d like a prettier presentation.
• Bake. Spread the batter evenly into the prepared pan. Sprinkle the extra blueberries over the top of the blueberry mixture. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with just a few moist crumbs.
• Cool. Allow the bars to cool in the pan for at least 20–30 minutes before slicing. They will continue to firm up as they cool. Slice into 9 square bars or 16 smaller bars.

Nutrition

Serving: 1bar | Calories: 207kcal | Carbohydrates: 28.1g | Protein: 5.9g | Fat: 8.1g | Saturated Fat: 3.2g | Cholesterol: 58mg | Sodium: 145mg | Fiber: 2.3g | Sugar: 13.8g

]]> http://anitaexpert.com/index.php/2026/07/30/blueberry-oatmeal-breakfast-bars/feed/ 0 http://anitaexpert.com/index.php/2026/07/27/healthy-peach-crisp-recipe/ http://anitaexpert.com/index.php/2026/07/27/healthy-peach-crisp-recipe/#respond Mon, 27 Jul 2026 01:57:28 +0000 http://anitaexpert.com/?p=1224

This Healthy Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An easy summer dessert that is warm, cozy, and perfect with vanilla ice cream!

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There is nothing that says summer quite like a warm, bubbly peach crisp fresh from the oven! Sweet, juicy peaches are tossed with warm cinnamon, a touch of maple syrup, and fresh lemon juice, then topped with a delicious oat crumble that’s perfectly crisp without being overly sweet. This Healthy Peach Crisp is everything you love about the classic dessert, but made with wholesome ingredients like rolled oats and oat flour with natural sweetness from maple syrup.

Whether you’re bringing dessert to a backyard barbecue, using up fresh farmers market peaches, or simply craving something cozy, this healthy peach crisp is always a crowd favorite. Best of all, it’s incredibly easy to make with just a handful of pantry staples and is delicious served warm with a scoop of vanilla ice cream or creamy Greek yogurt.

Why You’ll Love This

• Quick and easy – this healthier peach crisp is easily made with simple pantry staples and just 15 minutes of prep.
• Healthier – this recipe uses maple syrup, coconut sugar, rolled oats, and oat flour instead of refined sugar and traditional flour. It’s also a good source of soluble fiber.
• Customizable – you can easily make this peach crumble gluten free, dairy free, or swapping in your favorite nuts or seasonal fruit.
• Great for meal prep – since leftovers reheat beautifully, this delicious dessert is perfect for meal prep and taste just as delicious the next day.

Ingredients You’ll Need

• fresh peaches – the star of the recipe! You’ll need about 6 cups sliced peaches, which is approximately 6 to 7 large ripe peaches. Look for peaches that are fragrant and slightly soft when gently squeezed. They should be ripe but still firm enough to hold their shape while baking.
• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free) make this peach crisp nice and crunchy. You could also use steel cut oats, however they will have a chewier texture and nuttier flavor.
• oat flour – flour helps the crunchy oat topping come together. You can easily make your own oat flour right at home by blending rolled oats in your food processor or blender! Any type of flour will work for this, including almond flour, whole wheat flour or all-purpose flour.
• pecans – makes the topping even crunchier and adds a boost of protein. Feel free to leave them out if nut-free.
• butter or coconut oil – I’ve been making this peach crisp for years and both butter and coconut oil work great! Coconut oil has more nutritional value and is a great option if you are vegan or dairy-free, but in my opinion, butter just tastes the best.
• maple syrup – naturally sweetens this crisp without overpowering the peaches. You could also use honey, coconut sugar, agave or other sweetener of choice.
• coconut sugar – I like use coconut sugar in place of brown sugar in recipes. This adds sweetness to the oat topping.
• lemon juice – fresh lemon juice brightens all of the flavors while helping balance the sweetness of the fruit.
• vanilla extract – adds warmth and enhances the natural flavor of the peaches.
• cornstarch – thickens the sauce and prevents it from becoming watery. You could also use arrowroot powder in place of the cornstarch.
• spices – a combination of ground cinnamon and ground nutmeg adds a cozy flavor to the crisp.
• salt – enhances all the flavors in this peach crisp and balances the sweetness.

How to Make Healthy Peach Crisp

1. Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
2. Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
3. Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
4. Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
5. Top the peaches. Sprinkle the topping mixture evenly over the peaches. Don’t pack it down, the loose crumbles create the crispiest topping.
6. Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
7. Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.

Variations and Substitutions

• Make it gluten-free – just make sure to use certified gluten-free oats and gluten-free oat flour.
• Make it dairy-free – swap the butter for melted coconut oil or your favorite plant-based butter or vegan butter.
• Change the fruit – instead of peaches, try using nectarines, plums, cherries, blueberries, strawberries, blackberries, apples, pears or a combination of several fresh fruits. If you like this recipe, make sure to check out my cherry crisp and apple crisp.
• Swap the nuts – instead of chopped pecans, try using walnuts, almonds or pistachios. You can also simply leave them out altogether for a nut-free version.
• Add extra spices – you can also try adding in ground ginger, cardamom or pumpkin pie spice for a fun twist.

Tips for the Best Healthy Peach Crisp

• Use ripe, nut not overly soft, peaches – overripe peaches tend to break down too much while baking and can create excess liquid.
• Peel the peaches – while you can leave the skins on, peeling them creates a softer, more classic peach crisp texture.
• Don’t skip the corn starch – it helps transform the peach juices into a perfectly thick filling instead of a watery one.
• Leave the topping crumbly – avoid pressing the topping into the peaches. Loose crumbles create the crispiest texture.
• Toast the pecans – this is an optional step, but lightly toasting the pecans beforehand adds even more nutty flavor.
• Let the crisp cool – allowing the crisp to rest for at least 10 minutes helps the filling set and makes serving much easier.

How to Serve Peach Crisp

• Healthy breakfast – top this warm peach crisp with a dollop of Greek yogurt and a drizzle of honey for the perfect morning breakfast.
• Dessert – serve with a scoop of your favorite vanilla ice cream or frozen yogurt for a delicious after dinner healthy dessert.
• Almond butter drizzle – warm a few tablespoons of almond butter or peanut butter and drizzle over the peach crisp for some extra goodness!

Frequently Asked Questions

Prepping and Storage

• Make Ahead – you can prepare both the peach filling and crumble topping separately up to one day in advance. Store them in the fridge, then assemble and bake when ready.
• To Store – cover the peach crisp leftovers with plastic wrap or place in an airtight container and refrigerate for up to 4 days.
• To Reheat – warm individual servings of peach crisp in the microwave for 30-45 seconds or reheat in a 350 degrees F oven until warmed through.
• To Freeze – wrap tightly with plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Summer Desserts

• Healthy Cherry Crisp
• Fudgy Zucchini Brownies
• Lemon Blueberry Yogurt Muffins
• Healthy Chocolate Hummus
• Strawberry Ice Cream
• Blueberry Lemon Bread Pudding
• Chocolate Chip Ice Cream Sandwiches
• Watermelon Ice Pops

Hope you all enjoy this Easy Peach Crisp recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Peach Crisp

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This Healthy Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An easy summer dessert that is warm, cozy, and perfect with vanilla ice cream!

Course Dessert

Cuisine American

Keyword Healthy Peach Crisp

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 266kcal

Ingredients

For the Peach Filling:

• 6 cups peaches peeled (about 6 to 7 large peaches)
• 2 Tbsp maple syrup
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp cornstarch (or arrowroot powder)
• Pinch of salt

For the Oat Topping:

• 1 cup rolled oats
• 1/2 cup oat flour
• 1/3 cup chopped pecans
• 1/4 cup coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 4 Tbsp melted butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions

• Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
• Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
• Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
• Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
• Top the peaches. Sprinkle the topping mixture evenly over the peaches. Don’t pack it down, the loose crumbles create the crispiest topping.
• Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
• Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.

Nutrition

Serving: 1/8th of recipe | Calories: 266kcal | Carbohydrates: 37.7g | Protein: 3.7g | Fat: 10.5g | Saturated Fat: 3.6g | Cholesterol: 15mg | Sodium: 42.5mg | Fiber: 4g | Sugar: 14.5g

]]> http://anitaexpert.com/index.php/2026/07/27/healthy-peach-crisp-recipe/feed/ 0 http://anitaexpert.com/index.php/2026/07/16/easy-pineapple-teriyaki-chicken-stir-fry/ http://anitaexpert.com/index.php/2026/07/16/easy-pineapple-teriyaki-chicken-stir-fry/#respond Thu, 16 Jul 2026 18:58:31 +0000 http://anitaexpert.com/?p=1210

Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in under 30 minutes.

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Skip the takeout and make this fresh, flavor-packed Pineapple Teriyaki Chicken Stir Fry right at home! Tender bites of juicy, tender chicken are tossed with crisp broccoli, sweet red bell peppers, fresh pineapple, and a delicious teriyaki sauce that is perfectly sweet, savory, and just a little tangy. The easiest recipe that comes together in one skillet in under 30 minutes, making this the perfect weeknight dish the entire family will love. The perfect summer dinner!

Why You’ll Love This

• Quick and easy – this entire meal is ready in under 30 minutes and made all in one pan, making it perfect for busy weeknights.
• Packed with flavor – the delicious homemade teriyaki sauce is sweet, savory and tangy with juicy pineapple in every bite.
• Great for meal prep – leftovers taste even better the next day and reheats beautifully for easy lunches.
• Family-approved – this meal is healthy, packed with fresh veggies and loaded with flavors the whole family will love.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts cook quickly and stay tender when cut into bite-sized pieces. Chicken thighs also work well if you prefer darker meat.
• olive oil – a small amount of olive oil helps brown the chicken while keeping everything light.
• broccoli – fresh broccoli florets adds color, texture, and plenty of nutrients while holding up beautifully in stir fries.
• red bell pepper – adds natural sweetness, vibrant color, and a slight crunch.
• fresh pineapple – provides juicy sweetness that balances the savory teriyaki sauce. It also caramelizes slightly as it cooks, adding even more flavor.
• teriyaki sauce – the homemade teriyaki sauce is made with low sodium soy sauce, fresh pineapple juice, honey (or maple syrup), rice vinegar, sesame oil, garlic, fresh ginger and a little cornstarch to thicken the sauce.
• green onions – added at the end for a fresh pop of color and mild onion flavor.
• salt and pepper – needed to season the chicken before cooking and add flavor.

How to Make Pineapple Teriyaki Chicken

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the sweet pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour sauce into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Tips for the Best Pineapple Teriyaki Chicken

• Cut everything into similar-sized pieces – this helps the chicken and vegetables cook evenly and gives every bite the perfect balance of ingredients.
• Don’t overcrowd the pan – cook the chicken in a single layer so it browns instead of steaming. If needed, cook it in two batches.
• Cook the veggies until crisp-tender – you want the broccoli and peppers to retain a little crunch for the best texture.
• Stir the cornstarch slurry before adding it – cornstarch settles quickly, so give the pineapple teriyaki sauce one last whisk before pouring it into the skillet.
• Let the sauce simmer – when making your own teriyaki sauce, allowing it to gently bubble for a few minutes helps it become thick, glossy, and perfectly coats every bite.
• Add pineapple near the end – fresh pineapple cooks quickly and stays juicy if added during the final few minutes.

Variations and Substitutions

• Swap the protein – instead of chicken breasts, try chicken thighs, shrimp, thinly sliced beef, pork tenderloin, tofu or tempeh.
• Add more vegetables – snap peas, snow peas, mushrooms, carrots, baby corn, zucchini, bok choy, water chestnuts, and edamame all make great options.
• Make it spicy – add more spice by mixing in sriracha, red pepper flakes, chili garlic sauce or diced jalapeños.
• Naturally sweet – feel free to swap the honey for maple syrup or other natural sweetener. Brown sugar would be a great substitute too.
• Gluten-free option – swap the soy sauce with gluten-free tamari or coconut aminos to make this easy meal gluten-free.

Frequently Asked Questions

Storage and Meal Prep

• To Store – you can store leftover pineapple teriyaki chicken bowls in an airtight container in the refrigerator for up to 4 days. I love these glass containers for meal prep.
• To Reheat – reheat in a skillet over medium heat with a splash of pineapple juice or water to loosen the sauce, or microwave in 30-second intervals until warmed through.
• To Freeze – place leftovers in a sealed airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Stir Fry Recipes

• Healthy Beef and Broccoli
• Cashew Chicken Stir Fry
• Honey Garlic Shrimp Stir Fry
• Firecracker Chicken Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry

Hope you all enjoy this Pineapple Teriyaki Chicken recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Easy Pineapple Teriyaki Chicken Stir Fry

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Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in just 30 minutes.

Course dinner

Cuisine Hawaiian

Keyword Pineapple Teriyaki Chicken

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
• Salt and pepper to taste
• 1 large red bell pepper cut into 1-inch pieces
• 2 cups broccoli florets
• 2 cups fresh pineapple chunks
• 1/4 cup green onions sliced thinly
• Garnish with sesame seeds and extra green onions

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 3 cloves garlic minced
• 2 tsp fresh grated ginger
• 1/4 tsp black pepper
• 1 Tbsp cornstarch + 2 Tbsp water

Instructions

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour it into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Nutrition

Serving: 1/4th of recipe | Calories: 370kcal | Carbohydrates: 30g | Protein: 35g | Fat: 11g | Saturated Fat: 1.7g | Cholesterol: 83mg | Sodium: 720mg | Fiber: 3g | Sugar: 22g

The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

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If you are looking for the perfect appetizer that comes together in minutes, but tastes like you spent hours making it, this Creamy Sun-Dried Tomato Dip is exactly what you need! Made with tangy Greek yogurt, rich cream cheese, sweet sun-dried tomatoes, fresh herbs, and just the right amount of spice, this delicious appetizer is packed with bold Mediterranean-inspired flavors in every bite. Serve with crunchy vegetables, pita chips, crackers and more! The perfect dip to bring to the pool, the beach or a summer cookout, but it’s also great to serve on Thanksgiving or Christmas thanks to the gorgeous red and green colors.

Why You’ll Love This

• Easy to make – this easy dip recipe comes together in just 15 minutes! Simply mix, stir and chill, no cooking required.
• Healthier – this creamy dip is healthier than traditional dips as the Greek yogurt lightens things up while adding extra protein and creaminess.
• Versatile – serve it as a dip, sandwich spread, wrap filling, burger topping, or even dolloped onto grilled chicken.
• Perfect make-ahead appetizer – the flavors develop even more after a few hours in the refrigerator making this perfect for a holiday gathering, game day party, summer cookout or simply a delicious snack for the week.

Ingredients You’ll Need

• sun-dried tomatoes – dry-packed sun-dried tomatoes provide concentrated tomato flavor without making the dip oily. Rehydrating them in boiling water softens their texture while keeping their rich, slightly sweet flavor.
• Greek yogurt – lightens the dip while adding creaminess and a boost of protein. Full-fat or 2% yogurt provides the richest texture, but nonfat works as well. You could also use mayo or sour cream.
• cream cheese – softened cream cheese creates the rich, creamy base of the dip. Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
• chili sauce – a little chili sauce adds subtle sweetness and tangy flavor without making the dip spicy.
• red bell peppers – finely diced red bell pepper adds freshness, sweetness, color, and a slight crunch.
• green onions – add a mild onion flavor to the dip that doesn’t overpower the other ingredients.
• garlic – adds a bold, savory flavor that pairs perfectly with the sun-dried tomatoes. You can chop fresh garlic or use minced garlic in a jar. Garlic powder could work in a pinch, but fresh is always best.
• celery seed – don’t skip this ingredient! It adds a subtle savory flavor that makes the dip taste even better.
• cayenne pepper – just a pinch gives the dip a slight kick without making it overly spicy. You could also use red pepper flakes or chili flakes.
• salt + black pepper – needed to season the dip and add flavor.

How to Make Sun-Dried Tomato Dip

1. Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
2. Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
3. Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
4. Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill in the fridge for 2 to 4 hours or even overnight.
5. Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

What to Serve with Sun-Dried Tomato Dip

• Crackers – such a great snack served with crunchy whole wheat crackers, multigrain crackers, water crackers or buttery crackers.
• Chips – you can serve this with pita chips, bagel chips, pretzel crisps or even tortilla chips for a different flavor.
• Crunchy veggies – red bell pepper slices, carrot sticks, cucumber slices, celery sticks, radishes, snap peas, cherry tomatoes and broccoli florets all make great options.
• Bread – serve this dip with toasted baguette slices, warm bread, make crostinis, slices of naan or cut up pita bread.
• Use as a spread – this tastes great as a spread on sandwiches, wraps, turkey burgers, chicken sandwiches, grilled chicken or burgers.

Frequently Asked Questions

Storage and Make-Ahead Tips

• To Store – store leftover sun-dried tomato dip in an airtight container in the refrigerator for up to 4–5 days.
• Make Ahead – this is one of the best make-ahead appetizers because the flavors continue to develop as it chills. Prepare it up to 24 hours in advance, then stir well and garnish just before serving.

More Easy Dip Recipes

• Healthy Chocolate Hummus
• Homemade Tzatziki Sauce
• Creamy Avocado Ranch Dip
• Cheesy Sausage Bean Dip
• High-Protein French Onion Dip
• Healthy 7-Layer Taco Dip

Hope you all enjoy this Creamy Sun Dried Tomato Dip! If you love this easy recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! 

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Creamy Sun-Dried Tomato Dip

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The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

Course Appetizer, Snack

Cuisine American

Keyword Sun Dried Tomato Dip

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 116kcal

Ingredients

• 1/2 cup sun dried tomatoes without oil, dry packed
• 8 oz cream cheese softened at room temp
• 1/2 cup plain Greek yogurt
• 1/4 cup chili sauce
• 1 red bell pepper finely chopped
• 1/4 cup green onions chopped
• 1 clove garlic minced
• 1/2 tsp celery seed
• Pinch of cayenne pepper

Instructions

• Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
• Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
• Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
• Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill for 2 to 4 hours or even overnight.
• Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

Nutrition

Serving: 1/4 cup | Calories: 116kcal | Carbohydrates: 7.4g | Protein: 4.4g | Fat: 7.8g | Saturated Fat: 4.6g | Cholesterol: 24mg | Sodium: 180mg | Fiber: 1g | Sugar: 4.6g

Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

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There’s nothing better than a slice of homemade bread bursting with fresh berries and bright citrus flavor! This Raspberry Lemon Yogurt Bread is soft, incredibly moist, and packed with juicy raspberries, fresh lemon zest, and creamy Greek yogurt in every bite. The yogurt keeps the loaf tender while adding a little extra protein, and the simple lemon glaze finishes everything off with the perfect balance of sweetness and tang. Whether serving this for breakfast with your morning coffee, enjoying a slice as an afternoon snack, or bringing to brunch, this is one recipe you’ll find yourself making all spring and summer long!

Why You’ll Love This

• Perfectly moist – protein-packed Greek yogurt keeps every slice soft without needing a lot of butter or oil.
• Bursting with flavor – sweet raspberries pair beautifully with bright lemon juice and fresh lemon zest for the perfect combo that tastes amazing.
• Easy to make – this quick raspberry lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – make a loaf ahead of time and freeze slices for an easy grab-and-go breakfast or snack.

Ingredients You’ll Need

• flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• eggs – helps bind the loaf and gives this bread its structure and height.
• butter – a small amount of melted butter adds rich flavor while keeping this recipe lighter than traditional quick breads. You could also use melted coconut oil.
• cane sugar – cane sugar lightly sweetens the bread without overpowering the fresh fruit and citrus.
• fresh raspberries – add little bursts of sweetness and tartness throughout the loaf. Some berries may naturally break apart while folding them into the batter, creating beautiful pink swirls inside the bread.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• vanilla extract – adds a boost of flavor and warmth.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar and fresh lemon juice that adds the perfect sweet-tart finish to the bread!

How to Make Raspberry Lemon Bread

1. Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
2. Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate large bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
4. Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
5. Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
6. Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Make the lemon glaze. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread before slicing and serving.

Tips for the Best Raspberry Lemon Bread

• Use room temperature ingredients – for the smoothest batter and most even bake, let the eggs and Greek yogurt come to room temperature before mixing. Cold ingredients don’t combine as easily and can cause the melted butter to firm up, resulting in a less uniform texture.
• Measure flour correctly – too much flour is one of the most common reasons quick breads turn out dry or dense. Instead of scooping directly from the bag, fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it off with a knife. This simple step helps ensure a light, tender crumb.
• Don’t skip the lemon zest – while the lemon juice adds brightness, the zest contains the natural oils that deliver the most intense lemon flavor. Be sure to zest the lemon before juicing it, and avoid grating into the white pith, which can taste bitter.
• Don’t overmix the batter – once you add the wet ingredients to the dry ingredients, stir gently until no large streaks of flour remain. Overmixing develops the gluten in the flour, which can make the bread tough instead of soft and tender.
• Watch the bread – if the top is becoming too dark before the center is fully baked, loosely tent the loaf with aluminum foil for the remainder of the baking time. This allows the inside to finish baking without over-browning the top.
• Let the bread cool before glazing – allowing the bread to cool completely helps the glaze set on top instead of melting into the loaf. This gives you that classic bakery-style finish.

Variations and Substitutions

• Make it gluten-free – use your favorite 1:1 gluten-free baking flour in place of both flours.
• Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
• Use frozen raspberries – frozen raspberries work well. Add them straight from the freezer without thawing to prevent excess moisture.
• Swap the fruit – blueberries, blackberries, chopped strawberries, or even diced peaches all make great options in this bread.
• Lighten it up – replace the butter with avocado oil or melted coconut oil to keep the bread moist.
• Add crunch – fold in sliced almonds or chopped walnuts for extra texture and crunch.
• Skip the glaze – for a less sweet breakfast bread, simply dust the cooled loaf with powdered sugar or enjoy it plain.

Frequently Asked Questions

Storage and Prepping

• To Make Ahead – you can bake this lemon raspberry bread a day in advance and wait to add the glaze until just before serving for the freshest presentation.
• To Store – keep the bread in a sealed, airtight container at room temperature for up to 2 days, or refrigerate the bread for up to 5 days.
• To Freeze – wrap the whole loaf or individual slices tightly in plastic wrap followed by aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or let individual slices sit at room temperature for about 30 minutes.

More Quick Bread Recipes

• The BEST Banana Bread
• Healthy Lemon Poppy Seed Bread
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread

Hope you all enjoy this Raspberry Lemon Yogurt Bread! If you love this easy recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Happy baking!

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Raspberry Lemon Yogurt Bread

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Make the BEST Raspberry Lemon Yogurt Bread with fresh raspberries, protein-packed Greek yogurt, and bright lemon flavor. This moist, wholesome quick bread is perfect for breakfast, brunch or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword Raspberry Lemon Yogurt Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 183kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup butter melted and cooled
• 3/4 cup cane sugar
• 1/4 cup fresh lemon juice + zest of 1 lemon
• 2 tsp vanilla extract
• 1 cup fresh raspberries

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp fresh lemon juice

Instructions

• Prepare the pan. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
• Mix the ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk together the Greek yogurt, eggs, melted butter, cane sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. A few small streaks of flour are perfectly fine.
• Fold in the raspberries. Gently fold in the fresh raspberries. Don’t worry if a few berries break apart while mixing, they’ll create beautiful ribbons of raspberry throughout the loaf.
• Bake the bread. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, loosely tent the bread with foil during the last 10–15 minutes.
• Cool. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Make the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing and serving.

Nutrition

Serving: 1 slice | Calories: 183kcal | Carbohydrates: 31.2g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 2.7g | Cholesterol: 41.2mg | Sodium: 72mg | Fiber: 2g | Sugar: 16.3g

These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.

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These Crockpot Chicken Al Pastor Tacos are everything you love about classic al pastor, but made effortlessly in the slow cooker with chicken instead of pork! Sweet pineapple, smoky chipotle peppers, warm spices, and juicy, tender meat all simmered low and slow in a vibrant homemade al pastor sauce until it’s fall-apart tender. Finished with fresh pineapple, crunchy onion, creamy avocado, cilantro, cotija cheese, and a squeeze of fresh lime, these tacos are bursting with bold Mexican-inspired flavors in every bite! Perfect for busy weeknights, meal prep, Taco Tuesday, or feeding a crowd!

Why You’ll Love These

• Easy slow cooker recipe – simply blend the sauce, pour it over the chicken, and let your crockpot do all the work!
• Flavor-packed – pineapple, chipotle peppers, garlic, vinegar, and warm spices create the sweet, smoky, tangy flavor that makes these chicken tacos al pastor so irresistible.
• Great for meal prep – make a batch at the beginning of the week and enjoy tacos, burrito bowls, salads, quesadillas, or wraps for several meals.
• Perfect for entertaining – set out all your favorite toppings and let everyone build their own tacos for an easy taco bar.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts become incredibly tender as they slowly cook in the flavorful sauce. You can also substitute boneless skinless chicken thighs for even juicier meat.
• pineapple – fresh pineapple gives the sauce its signature sweetness while helping tenderize the chicken naturally. Don’t skip the pineapple juice, it helps create the perfect consistency for blending.
• chipotle peppers + adobo sauce – these smoky peppers are the star of the sauce that add rich smoky flavor with just the right amount of heat. The sauce intensifies the smoky flavor while adding richness to the marinade.
• garlic – adds depth and a punch of flavor that balances the sweetness of the pineapple.
• apple cider vinegar – adds brightness and tanginess while helping recreate the signature flavor profile of traditional al pastor. White vinegar would work great too.
• tomato paste – adds richness, color, and concentrates the flavors of the al pastor marinade.
• honey – balances the smoky chipotle peppers without making the sauce overly sweet. You could also use maple syrup or other natural sweetener.
• spices – a combination of chili powder, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper.
• tortillas – I like to use street-size flour tortillas, but you could also use corn tortillas if you prefer.
• toppings – fresh diced pineapple, finely diced white onion or red onion, fresh cilantro, diced avocado, crumbled cotija cheese and a fresh squeeze of lime. You could also top with sour cream, queso fresco, tomatillo salsa, radish slices, or jalapeño slices.

How to Make Chicken Al Pastor Tacos

1. Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
2. Add everything to the slow cooker. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
3. Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
4. Shred the chicken. Transfer the chicken breast to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
5. Broil in the oven. For the best texture, spread the shredded chicken onto a large baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit or open flame.
6. Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Tips for the Best Chicken Al Pastor Tacos

• Don’t skip blending the sauce – blending the pineapple, chipotle peppers, garlic, and spices into a smooth sauce ensures every bite of chicken is evenly coated with flavor.
• Use fresh pineapple – fresh pineapple adds a naturally bright sweetness that balances the smoky chipotle peppers. It also contains natural enzymes that help tenderize the chicken while it cooks. If fresh pineapple isn’t available, canned pineapple packed in 100% juice is a great substitute.
• Cook low and slow – cooking the chicken on low produces the most tender, juicy results. While the high setting works when you’re short on time, the lower temperature allows the flavors to develop more fully and helps prevent the chicken from drying out.
• Shred the chicken while warm – as soon as the chicken is finished cooking, transfer it to a cutting board and shred it while it’s still hot. Warm chicken shreds much more easily, and returning it to the crockpot allows it to soak up every bit of the flavorful al pastor sauce.
• Let the chicken soak up the sauce – after shredding, stir the chicken back into the sauce and let it sit in the slow cooker for about 10 to 15 minutes before serving. This extra time allows the meat to absorb even more flavor, making every bite extra juicy and delicious.
• Don’t skip broiling the chicken – this is the secret to creating those delicious crispy edges! Spread the shredded chicken onto a large rimmed baking sheet and let the oven’s broiler work its magic until the edges become lightly caramelized and crispy.
• Warm the tortillas – never skip warming your tortillas. Heat them in a dry skillet, directly over a gas flame, or wrap them in foil and warm them in the oven. Warm tortillas are softer, more pliable, and much less likely to tear when filled.
• Make it ahead for even more flavor – like many slow cooker recipes, this chicken al pastor tastes even better the next day after the flavors have had time to meld together. An excellent meal prep recipe for lunches, easy dinners, taco salads, burrito bowls, or quesadillas throughout the week.

What to Serve with Chicken Al Pastor Tacos

• Cilantro lime cauliflower rice
• Mexican street corn salad
• Black bean and corn salad
• Homemade guacamole
• Fresh pico de gallo
• Tortilla chips and fresh salsa
• Refried or black beans
• Chopped Mexican salad
• Watermelon, cucumber and feta salad

Frequently Asked Questions

Prepping and Storage

• To Prep – Blend the al pastor sauce up to 2 days in advance and refrigerate it until ready to cook. You can also combine the sauce and chicken in a freezer bag and freeze it together for an easy dump-and-go slow cooker meal.
• To Store – Store leftover chicken al pastor in an airtight container in the refrigerator for 4–5 days. When ready to reheat, warm the chicken in a skillet over medium heat or microwave in 30-second intervals until heated through. Add a splash of pineapple juice, orange juice or chicken broth if needed to keep the meat moist.
• To Freeze – Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Favorite Mexican-Inspired Dishes

• Healthy Chicken Enchiladas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Sheet Pan Chicken Fajitas
• Sheet Pan Shrimp Fajitas
• Easy Chicken Tortilla Soup
• Enchilada Stuffed Zucchini Boats

More Taco Recipes

• Cilantro Lime Chicken Tacos
• Mango Sriracha Salmon Tacos
• Turkey Taco Lettuce Wraps
• Healthy Taco Salad
• Fish Tacos with Peach Mango Salsa

Hope you all enjoy these Chicken Al Pastor Recipe! If you love these as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Crock Pot Chicken Al Pastor Tacos

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These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.

Course Main Course

Cuisine Mexican

Keyword Crock Pot Chicken Al Pastor Tacos

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 341kcal

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup pineapple chunks, plus 1/2 cup pineapple juice
• 3 chipotle peppers in adobo sauce
• 2 Tbsp adobo sauce
• 3 cloves garlic
• 1 Tbsp apple cider vinegar
• 2 Tbsp tomato paste
• 1 Tbsp honey
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For Serving:

• 12 small flour tortillas (street taco size)
• Finely diced pineapple
• Finely diced white onion
• Small diced avocado
• Fresh cilantro finely chopped
• Lime wedges
• Crumbled cotija cheese

Instructions

• Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
• Add to the crock pot. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
• Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
• Shred the chicken. Transfer the chicken to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
• Broil in the oven. For the best texture, spread the shredded chicken onto a baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit.
• Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Nutrition

Serving: 2 tacos | Calories: 341kcal | Carbohydrates: 22.1g | Protein: 52.1g | Fat: 6.8g | Saturated Fat: 1.5g | Cholesterol: 128.5mg | Sodium: 636mg | Fiber: 11.5g | Sugar: 8.2g

This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, briny olives and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!

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If you are looking for the perfect summer pasta salad that feels fresh, colorful, and satisfying, this Greek Orzo Salad recipe checks all the boxes! Packed with tender whole wheat orzo, crisp cucumbers, juicy tomatoes, creamy feta, hearty chickpeas, peppery arugula, and a bright homemade Greek vinaigrette, this salad is loaded with fresh Mediterranean flavors in every bite. Whether you’re meal prepping lunches for the week, heading to a backyard barbecue, or looking for an easy side dish to pair with grilled chicken, salmon, or burgers, this delicious Greek orzo salad is always a crowd favorite!

Why You’ll Love This

• Fresh flavors – crisp veggies, creamy feta, briny Kalamata olives, fresh herbs, and a bright homemade vinaigrette make every bite incredibly flavorful!
• Wholesome and filling – whole wheat orzo and chickpeas add fiber and protein to make this much more satisfying than your average pasta salad.
• Customizable – feel free to add grilled chicken, shrimp, salmon, avocado, or extra vegetables to make this salad all your own.
• Great for meal prep – this Greek orzo pasta salad can be stored for several days in the fridge, making it ideal for lunches or easy dinners throughout the week.

Ingredients You’ll Need

• orzo – whole wheat orzo gives this salad a delicious nutty flavor while adding extra fiber and nutrients. Cook it just until al dente so it stays firm after being tossed with the dressing.
• cucumber – English cucumbers stay crisp and contain fewer seeds than traditional cucumbers, making them ideal for pasta salads. You could also use mini cucumbers or Persian cucumbers if you don’t have an English cucumber.
• tomatoes – sweet cherry tomatoes or grape tomatoes add bursts of juicy freshness and beautiful color. Slice them in half so they soak up the dressing.
• red onion – a little red onion adds the perfect amount of bite and crunch without overpowering the salad.
• olives – Kalamata olives bring the classic salty, briny flavor that makes Greek salads so delicious.
• chickpeas – garbanzo beans make the salad heartier while adding plant-based protein and fiber. Be sure to rinse and drain them well before adding.
• arugula – peppery arugula adds freshness and a slight bite that balances the richness of the feta and olives.
• feta cheese – instead of using crumbled feta, cut a block of feta into cubes. It stays creamier and provides little pockets of salty goodness throughout the salad.
• fresh parsley – brightens the entire salad and adds a pop of herbaceous flavor. You could also add other fresh herbs such as fresh dill, basil, fresh mint or oregano.
• homemade Greek salad dressing – a combination of olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, dried oregano, kosher salt and black pepper.

How to Make Greek Orzo Salad

1. Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and immediately rinse the hot orzo under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
2. Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
3. Assemble the salad. In a large bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
5. Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.

Tips for the Best Greek Orzo Salad

• Cook the orzo just until al dente – overcooked pasta becomes soft after sitting in the dressing. Slightly firm pasta holds up much better.
• Rinse the pasta – running cold water over the cooked orzo stops the cooking process and cools it quickly so the vegetables stay crisp.
• Let the salad chill – the flavors become noticeably better after about 30 minutes in the refrigerator.
• Use block feta instead of crumbles – fresh feta packed in brine has a creamier texture and much better flavor than pre-crumbled feta.
• Don’t skip the fresh lemon juice – freshly squeezed lemon brightens the dressing in a way bottled juice simply can’t.
• Taste before serving – after chilling, the pasta may absorb some of the dressing. Add an extra squeeze of lemon juice or drizzle of extra virgin olive oil if needed to freshen everything up.
• Use fresh herbs – fresh parsley makes a huge difference and gives the salad a vibrant finish.

Variations and Substitutions

• Add protein – turn this into a main dish by adding in sliced lemon herb grilled chicken, this lemon garlic shrimp, some flaked salmon or even grilled tofu.
• Extra veggies – feel free to throw in some chopped bell peppers, marinated artichoke hearts, fresh spinach or diced avocado.
• Make it gluten-free – use your favorite gluten-free orzo pasta or other gluten-free small pasta shape in this Mediterranean orzo salad.
• Make it vegan – simply omit the feta or replace it with your favorite dairy-free alternative.

What to Serve with Greek Orzo Salad

• Lemon Herb Grilled Chicken
• Greek Chicken Kabobs
• Mediterranean Chicken Meatballs
• Lemon Garlic Shrimp and Chickpeas
• Sheet Pan Lemon Herb Chicken and Potatoes
• Easy Air Fryer Salmon

Frequently Asked Questions

Prepping and Storage

• To Prep – you can cook the orzo up to 2 days in advance. Make the dressing several days ahead and store it in the refrigerator. Chop all the vegetables ahead of time. Assemble everything except the arugula if making more than a day ahead, then stir it in just before serving for the freshest texture.
• To Store – store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a quick toss before serving, and refresh it with a drizzle of olive oil or a squeeze of lemon juice if needed.

Favorite Pasta Salad Recipes

• Easy Caprese Pasta Salad
• Lemon Arugula Orzo Salad
• Roasted Vegetable Pasta Salad
• Rainbow Orzo Salad
• Lemon Basil Pasta Salad
• Italian Pasta Salad

Hope you all enjoy this Greek Orzo Salad recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Greek Orzo Salad

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This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Greek Orzo Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 279kcal

Ingredients

• 16 oz dry whole wheat orzo (about 2 cups)
• 1 English cucumber diced
• 2 cups cherry tomatoes halved
• 1/2 cup red onion chopped
• 1/3 cup Kalamata olives pitted and chopped
• 1 (15 oz) can chickpeas drained and rinsed
• 2 cups baby arugula
• 3/4 cup feta cheese cut into cubes
• 1/4 cup fresh parsley finely chopped

For the Dressing:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 clove garlic minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Cook the orzo. Cook the orzo according to package directions until al dente. Drain and immediately rinse under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
• Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
• Assemble the salad. In a large serving bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
• Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
• Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.

Nutrition

Serving: 1/8th of recipe | Calories: 279kcal | Carbohydrates: 17.9g | Protein: 5.6g | Fat: 13.6g | Saturated Fat: 3.5g | Cholesterol: 12.5mg | Sodium: 486mg | Fiber: 3.4g | Sugar: 2.4g

These Gluten-Free Strawberry Banana Donuts are soft, fluffy, and naturally sweetened with ripe bananas and fresh strawberries. These donuts are baked, not fried, and topped with a sweet strawberry glaze!

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These Gluten-Free Strawberry Banana Donuts are everything you love about a bakery-style donut, made with wholesome ingredients you can feel good about! Soft, fluffy, naturally moist, and bursting with sweet banana and juicy strawberries. These baked strawberry donuts are perfect for breakfast, brunch, an afternoon snack, or even a healthier dessert. Best of all, they’re baked instead of fried, and made with zero butter or oil making them a lighter treat you’ll want to make again and again!

Why You’ll Love These

• Soft, moist and fluffy – mashed bananas keeps these donuts incredibly tender while almond flour adds richness and moisture.
• Wholesome ingredients – oat flour, almond flour, fresh fruit, and simple pantry staples make these a healthier alternative to traditional donuts.
• Easy to make – the donut batter comes together in one bowl with just a few minutes of prep and baked, not fried.
• Great for meal prep – bake a batch at the beginning of the week for quick breakfasts or grab-and-go snacks for the kids.

Ingredients You’ll Need

• flour – I used a combination of oat flour and almond flour to keep these donuts gluten-free and keeping them nice and moist while still having a soft, tender texture.
• baking powder – provides the lift these baked donuts need for a light, fluffy texture.
• strawberries – finely chopped fresh strawberries add juicy bursts of sweetness throughout the donuts. Dice them into small pieces and gently pat dry with a paper towel to prevent excess moisture.
• banana – one medium ripe banana provides natural sweetness, moisture, and delicious banana flavor. The riper your banana, the sweeter your donuts will be.
• eggs – help bind the batter together while creating a soft, cake-like texture.
• milk – adds moisture and creates a smooth batter. Dairy or unsweetened almond milk both work well in this recipe.
• cane sugar – just enough cane sugar lightly sweetens these donuts without overpowering the fruit flavors.
• vanilla extract – one tsp of vanilla enhances both the banana and strawberry flavors while adding warmth.
• strawberry glaze – made with a combination of powdered sugar, fresh blended strawberries and milk to add the perfect finishing touch.

How to Make Strawberry Banana Donuts

1. Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
2. Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
3. Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
4. Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
5. Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
6. Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
7. Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

Tips for Making the Best Strawberry Banana Donuts

• Use an extra ripe banana – the riper the banana, the better! Bananas with plenty of brown spots are naturally sweeter, mash more easily, and add extra moisture to the batter. This gives the donuts their soft, tender texture while reducing the need for extra sugar.
• Finely chop the strawberries – fresh strawberries release a lot of moisture as they bake. Dice them into small, even pieces and gently pat them dry with paper towels before folding them into the batter. This helps prevent soggy spots and keeps the donuts light and fluffy.
• Don’t overmix the batter – once you combine the wet and dry ingredients, gently stir just until no streaks of flour remain. Overmixing can make baked donuts tougher instead of soft and tender.
• Pipe the batter into the donut pan – instead of spooning the batter into the donut pan, transfer it to a piping bag or a large zip-top bag with the corner snipped off. This makes filling the donut wells much easier and gives you evenly shaped donuts with less mess.
• Generously grease the donut pan – even nonstick donut pans can cause baked donuts to stick. Spray each cavity well with nonstick cooking spray or lightly grease with oil to ensure the donuts release easily after baking.
• Don’t overbake – make sure to keep an eye on the donuts during the last few minutes of baking. Overbaking can dry them out, especially since they’re made with oat and almond flour.
• Let donuts cool before baking – allow the donuts to cool completely on a wire rack before dipping them in the glaze. If they’re still warm, the glaze will melt and slide right off instead of creating that beautiful glossy coating.
• Finish with freeze-dried strawberries – this is optional, but a light sprinkle of finely crushed freeze-dried strawberries adds beautiful pop of color and extra strawberry flavor. Crush them into small crumbs rather than large pieces so they evenly coat each donut without overpowering the glaze.

Variations and Substitutions

• Make them dairy-free – use your favorite dairy-free milk in both the batter ad the glaze.
• Add cinnamon – a half teaspoon of cinnamon adds a warm flavor that pairs beautifully with the banana.
• Add lemon zest – fresh lemon zest brightens the strawberries and makes these donuts taste even more refreshing.
• Add chocolate chips – mini dark chocolate chips make these donuts feel like a bakery treat.
• Swap the berries – try raspberries, blueberries, or finely diced peaches instead of strawberries.
• Add protein – mix a scoop of vanilla protein powder into the batter, adding an extra splash of milk if needed to maintain the proper consistency.
• Skip the glaze – these donuts are delicious plain or lightly dusted with powdered sugar for a less sweet option.

Frequently Asked Questions

More Strawberry Recipes

• Strawberry Banana Smoothie
• Strawberry Poppy Seed Chicken Salad
• Strawberry Balsamic Pasta Salad
• Healthy Strawberry Jam Muffins
• Strawberry Chia Seed Overnight Oats
• Roasted Strawberry Ice Cream

More Donut Recipes

• Baked Apple Cider Donuts
• Glazed Banana Bread Donuts
• Gluten-Free Pumpkin Spice Donuts

Hope you all enjoy these Gluten-Free Strawberry Banana Donuts! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Gluten-Free Strawberry Banana Donuts

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Delicious Gluten-Free Strawberry Banana Donuts that are soft, lightly sweetened with honey and baked, not fried, with zero oil or butter for the perfect Valentine's Day treat!

Course Breakfast, Dessert

Cuisine American

Keyword Gluten-Free Strawberry Banana Donuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 162kcal

Ingredients

For the Donuts:

• 1 1/4 cups oat flour
• 3/4 cup almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mashed very ripe banana (about 1 medium banana)
• 2 eggs
• 1/4 cup milk of choice
• 1/3 cup cane sugar
• 1 tsp vanilla extract
• 1/2 cup finely chopped strawberries

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2 Tbsp blended or mashed strawberries
• 1-2 tsp milk
• A sprinkle of crushed freeze-dried strawberries (optional)

Instructions

• Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
• Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
• Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
• Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
• Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
• Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
• Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

Nutrition

Serving: 1donut | Calories: 162kcal | Carbohydrates: 25.2g | Protein: 4.9g | Fat: 5.3g | Saturated Fat: 0.7g | Cholesterol: 31mg | Sodium: 41.8mg | Fiber: 2.3g | Sugar: 14.1g