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Spicy Tuna Avocado Wrap

The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.
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If you like a spicy tuna sushi roll, then you are going to LOVE this recipe! These Spicy Tuna Avocado Wraps have been a staple lunch in my life for years. Protein-packed chunk light tuna with creamy avocado, spicy sriracha and some added zip from the dijon mustard pair perfectly with the crunchy veggies. Not only does this recipe make a delicious tortilla wrap for lunch, but I love enjoying this spicy tuna straight out of the bowl with crackers or celery! So much flavor and super easy to make in just 5 minutes.

Why You’ll Love This

  • High Protein – The perfect healthy lunch packed with fiber and 23 grams of protein per serving!
  • Healthier Take – Creamy avocado makes a great alternative for mayo in these tuna wraps and we are loading it with fresh veggies for a boost of nutrition and healthy fats.
  • Quick and Easy – This entire meal easily comes together in just 5 minutes with some minimal chopping and prep.
  • Flavor and Texture – You’ll love how incredibly flavorful these spicy tuna wraps are with a good crunch from the raw veggies.
The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

Ingredients You’ll Need

  • tuna – I like to use Albacore tuna because you get bigger chunks of meat that aren’t mushy. You could also use canned salmon if you prefer.
  • avocado – you’ll want one ripe avocado to add creaminess and healthy fats as a substitute for mayo that is typically used.
  • sriracha – kicks up the heat and spice in these tuna wraps. If sriracha has too much heat for you, feel free to cut the amount of sriracha in half or use something with less spice.
  • dijon mustard – adds some zip and creaminess to the tuna mixture.
  • veggies – combination of crunchy celery, red onion and green onions go into the tuna mixture and I thinly sliced cucumber, red bell pepper and carrots for added veggies in the wraps.
  • cilantro – perfect addition to these wraps and adds a nice fresh flavor and pop of color. If you aren’t a fan of cilantro, add in some other fresh herbs such as fresh parsley or fresh basil.
  • salt and pepper – pinch of salt and black pepper to enhance all these flavors.
  • lettuce – crisp and refreshing in the wrap.
  • tortillas – you’ll want to use any 8-inch tortillas you’d like including gluten or grain free tortillas. I like to use the whole wheat carb balance tortillas to keep the carbs lower.
The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.
The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

How to Make Spicy Tuna Wraps

  1. Chop veggies. Chop the celery, red onion, green onion and cilantro to mix with the tuna. Thinly slice the cucumber, red bell pepper and carrots into matchsticks to add into the wraps.
  2. Make spicy tuna. In a small bowl, mash together the tuna and avocado, until combined. Stir in the sriracha, dijon mustard, celery, red onion, green onions, cilantro and salt and pepper, mixing well.
  3. Assemble wraps. To assemble wraps, top each tortilla with leafy greens, sliced veggies and divide the spicy tuna mixture evenly among the wraps. Tightly roll up the tortillas. Slice and enjoy!
The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

Customize Your Wraps

  • Choose your protein – we are using canned tuna fish in this recipe, but feel free to swap out the tuna for canned salmon or shredded chicken (or rotisserie chicken).
  • Add in more veggies – feel free to add in some extra veggies or even more fresh herbs in these spicy sriracha tuna wraps.
  • Swap out the avocado – we are using avocado in place of mayo to add creaminess and healthy fats, but feel free to simply use mayonnaise (I like this mayo) or even Greek yogurt, if you prefer.
  • Add extra heat – if you love spice like I do, feel free to add another tbsp sriracha sauce or other hot sauce.

How to Serve Spicy Tuna

  • Wrap (or lettuce wrap) – roll in a flour tortilla or even a lettuce wrap for the perfect protein-packed lunch.
  • Sandwich – layer this on slices of whole wheat bread with some lettuce leaves and tomato slices.
  • Leafy green salad – top it on a bed of leafy greens like romaine lettuce, spinach leaves or arugula for the ultimate tuna salad.
  • Make a bowl – serve over brown rice and fresh chopped cucumber with additional sriracha or hot sauce for a delicious high protein bowl.
  • Dip – serve it up with some crackers, chips or celery for a delicious snack.
The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

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How to Store Spicy Tuna Wraps

As you know, avocados tend to brown really easily so how you store this spicy tuna salad is important. If stored properly, these tuna wraps can last 2 to 4 days in the fridge.

  • I recommend pressing a piece of plastic wrap over the tuna salad first so that the plastic wrap is touching the salad. This helps keep any oxygen out, which is what causes the avocado to brown. Then you can store in a sealed, airtight container in the fridge and assemble the wraps when ready to enjoy.
  • You could also squeeze a little bit of lime juice or fresh lemon juice to help prevent the avocado from browning and which will add a little extra flavor to the tuna as well.

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Hope you all enjoy this Spicy Tuna Wrap recipe! If you love them as much as we do, please leave a ⭐⭐⭐⭐⭐ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.

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Spicy Tuna Avocado Wrap

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The BEST Spicy Tuna Avocado Wrap made with canned tuna, sriracha, crisp veggies and avocado that easily comes together in just 5 minutes! Delicious high-protein snack with crackers or served in a wrap for a healthy lunch.
Course lunch, Main Course
Cuisine American
Keyword Spicy Tuna Avocado Wrap
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 229kcal

Ingredients

  • 2 (5 oz) cans Albacore tuna drained
  • 1 avocado
  • 2 Tbsp sriracha
  • 1 Tbsp dijon mustard
  • 2 to 3 Tbsp celery finely chopped
  • 2 Tbsp red onion finely chopped
  • 2 green onions chopped
  • 1 Tbsp fresh cilantro chopped
  • Salt and pepper to taste
  • 2 heaping cups leafy green lettuce
  • 1 cup raw veggies thinly sliced into matchsticks cucumber, red bell pepper and carrots
  • 4 (8 inch) whole wheat tortillas

Instructions

  • Chop veggies. Chop the celery, red onion, green onion and cilantro to mix with the tuna. Thinly slice the cucumber, red bell pepper and carrots into matchsticks to add into the wraps.
  • Make spicy tuna. In a small bowl, mash together the tuna and avocado, until combined. Stir in the sriracha, dijon mustard, celery, red onion, green onions, cilantro and salt and pepper, mixing well.
  • Assemble wraps. To assemble wraps, top each tortilla with leafy greens, sliced veggies and divide the spicy tuna mixture evenly among the wraps. Tightly roll up the tortillas. Slice and enjoy!

Nutrition

Serving: 1wrap | Calories: 229kcal | Carbohydrates: 25.5g | Protein: 23g | Fat: 9.7g | Saturated Fat: 2.4g | Cholesterol: 37.5mg | Sodium: 816.6mg | Fiber: 17.1g | Sugar: 2.3g

The post Spicy Tuna Avocado Wrap appeared first on Eat Yourself Skinny.

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Healthy Banana Bran Muffins

These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar. Delicious quick on-the-go morning breakfast!

These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar. Delicious quick on-the-go morning breakfast!

These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar.  Delicious quick on-the-go morning breakfast!
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Is there anything better than warm, cozy banana bread?? Well this wholesome banana bran muffin recipe really hits the spot! Moist, fluffy, and the perfect easy breakfast. Made healthier with nutritious oat bran cereal, oat flour and naturally sweetened with banana, cane sugar and maple syrup. Next time, I plan to mix in some chocolate chips or chopped nuts into these moist banana bran muffins for even more flavor and texture. I am certain the whole family will love these!

Why You’ll Love These

  • These healthy banana bran muffins are moist, naturally sweetened and the perfect make ahead healthy breakfast or snack!
  • This is a great recipe to use up those spotty bananas sitting in your kitchen.
  • Wholesome snack and good source of dietary fiber that your kids will love.
  • I like to make them in batches for meal prep and freeze for school lunches or easy snacks.
These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar.  Delicious quick on-the-go morning breakfast!

Ingredients You’ll Need

  • bananas – make sure to use overripe bananas to get the most natural sweetness out of them. Perfect way to use up those bananas in your kitchen!
  • eggs – gives these muffins their structure and height.
  • coconut oil – I used a little bit of melted coconut oil to help keep these muffins moist. If you don’t have coconut oil, feel free to use Greek yogurt or unsweetened applesauce.
  • oat flour – this helps make the muffins light and fluffy and pairs perfectly with the oat bran. If you don’t have oat flour, you can easily make your own (see notes below). You could also use whole wheat flour or all-purpose flour.
  • oat bran oat bran adds lots of fiber and protein to these muffins along with a nice oaty taste and texture. You could also use wheat bran for whole grain muffins.
  • baking soda – this acts as a leavening agent to help these muffins rise.
  • milk – you’ll need 1/4 cup of milk and any type of milk will work in this banana muffin recipe.
  • sweetener – I used a combination of maple syrup and cane sugar to naturally sweeten the muffins without using refined sugar. You could also use honey, white sugar or brown sugar.
  • vanilla – you’ll need one teaspoon vanilla extract to give these muffins a boost of flavor!
  • cinnamon + salt – boosts of flavor. You could also add a little nutmeg or allspice for even more warm flavors.

How to Make Healthy Bran Muffins

  1. Preheat oven. Preheat oven to 325 degrees F and spray a muffin pan with nonstick spray or use cupcake liners.
  2. Mash bananas. Using a fork or potato masher, mash the bananas in a medium bowl until you get the desired consistency.
  3. Mix ingredients. In a large mixing bowl, mix together the oat flour, oat bran, cane sugar, baking soda, cinnamon and salt, then set aside flour mixture. In a separate bowl, whisk together the eggs, maple syrup, mashed bananas, milk, melted coconut oil, and vanilla, mixing until all combined.
  4. Make the batter. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined. Be careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts into the wet mixture. 
  5. Prepare muffin tins. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups. Make sure to fill each cup almost all the way full. 
  6. Bake the muffins. Bake muffins in the oven for 20-25 minutes, or until a toothpick inserted comes out clean.  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar.  Delicious quick on-the-go morning breakfast!

How to Make Oat Flour

To make your own oat flour, take rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds. They will resemble a fine, powdery flour which is what we want! You can also buy your own oat flour at the grocery store, but this method saves money and the flour will last up to three months in your pantry. The ratio for oat flour is one cup of oats = one cup of oat flour, so it’s pretty easy to measure out.

Variations and Substitutions

  • Make sure to use over-ripe bananas with brown spots for the sweetest flavor!
  • Don’t over mix the batter. This results in a super dense, dry muffin which we don’t want.  We are going for fluffy and soft!
  • Feel free to sub the oat flour with whole wheat flour or all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe. Everyone has different preferences.
  • You can easily swap out the melted coconut oil for olive oil, unsweetened applesauce or plain Greek yogurt in this healthy bran muffin recipe. You could also add in extra mashed banana.
  • Mix in other fun additions like chopped walnuts or pecans, raisins, chocolate chips, cacao nibs, coconut flakes, chia seeds, dried fruit or fresh berries on top of each muffin.
  • For chocolate banana bran muffins, simply add in 1/3 cup of unsweetened cocoa powder and only use 1 cup of oat flour.
These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar.  Delicious quick on-the-go morning breakfast!

Prepping and Storage

To Store: You can keep these banana muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to 3 to 4 days, but make sure to refrigerate after that to keep them longer.  These muffins will last up to a week in the fridge in a sealed container.

To Freeze: These healthy muffins freeze really well too!  You can either wrap the muffins individually in plastic wrap or store them all together in a freezer bag.  When ready to eat, just pop them in the microwave for 30 to 40 seconds or simply thaw out at room temperature for a nutritious breakfast.  These will keep in the freezer for up to 3 months!

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Hope you all enjoy this nutritious fiber-rich muffin recipe! If you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar.  Delicious quick on-the-go morning breakfast!

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Healthy Banana Bran Muffins

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These Healthy Banana Bran Muffins are moist, fluffy, and made healthier with wholesome oat bran cereal, bananas and zero butter or added sugar.  Delicious quick on-the-go morning breakfast!
Course Breakfast, Snack
Cuisine American
Keyword Healthy Banana Bran Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 136kcal

Ingredients

dry ingredients:

wet ingredients:

  • 1 cup mashed banana about 2 bananas
  • 2 eggs
  • 1/3 cup melted coconut oil (or applesauce)
  • 1/4 cup milk of choice
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 325 degrees F.
  • In a large bowl, mix together the oat flour, oat bran, cane sugar, baking soda, cinnamon and salt, set aside. In a separate bowl, whisk together the mashed bananas, eggs, maple syrup, milk, melted coconut oil, and vanilla, mixing until all combined.
  • Add the wet ingredients to the dry ingredients and mix with a spatula until just combined. Be careful not to over-mix the batter. (This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts into the wet mixture.)
  • Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups. Make sure to fill each cup almost all the way full. 
  • Bake muffins in the oven at 325 degrees F for 20-25 minutes, or until a toothpick inserted comes out clean.  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffin | Calories: 136kcal | Carbohydrates: 24.8g | Protein: 5.3g | Fat: 2.4g | Saturated Fat: 0.6g | Cholesterol: 31mg | Sodium: 168.7mg | Fiber: 3.7g | Sugar: 7g

The post Healthy Banana Bran Muffins appeared first on Eat Yourself Skinny.

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The BEST Flourless Chocolate Chip Brownies

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
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Have you ever had the perfect brownie? Well let me tell you, these brownies check ALL the boxes. Fudgy texture, crisp edges and delicious chocolate flavor make these the best brownies. You would never believe they are actually healthy! Packed with protein and made with zero refined sugar or oil, this flourless brownie recipe is secretly made with black beans! I promise, you can’t even taste them. Great for those nights when your sweet tooth has a chocolate craving. The hardest part is not eating them right out of the baking dish! Why even have regular brownies again?

Why You’ll Love This

  • These flourless fudgy brownies are packed with 4 grams of protein per brownie.
  • Made healthier than traditional brownies with black beans, Greek yogurt and zero butter, oil or refined sugar.
  • A simple recipe easily made with just a few pantry staples right in a blender or food processor for easy clean-up.
  • These brownies are made without flour so they are gluten-free and high in protein.
  • Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut or swirl in some creamy peanut butter!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

Ingredients You’ll Need

  • black beans – these are the hidden star of these brownies and are a great source of protein and fiber. The best part is, you can’t even taste them!
  • eggs – you’ll need 3 large eggs. Adds additional protein and gives these brownies their structure and height.
  • greek yogurt – this takes the place of oil in these brownies while keeping them nice and moist, but you could use melted coconut oil as well.
  • cocoa powder – gives these brownies their chocolatey flavor!  Just make sure to use Dutch processed, natural cocoa powder. You could also add a little espresso powder to enhance that rich chocolate taste!
  • baking powder – acts as a leavening agent to help these brownies rise, you can also use baking soda.
  • coconut sugar coconut sugar naturally sweetens these brownies without using any refined sugars, but cane sugar, white sugar, brown sugar or any type of granulated sugar will work. I haven’t tested this using maple syrup or honey, but it should work just fine as well.
  • vanilla extract – you’ll need 1 teaspoon vanilla extract for an extra boost of flavor.
  • chocolate chips – I used Lily’s which are gluten free chocolate chips and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or milk chocolate chips.
  • salt – all you need is a pinch of kosher salt or sea salt to bring all these flavors together.

How to Make Flourless Chocolate Brownies

You can make this easy recipe in just 3 simple steps!

  1. Make the batter. In a food processor or high speed blender, pulse black beans until mashed. Next add the eggs, yogurt, unsweetened cocoa powder, coconut sugar, vanilla, baking powder and salt, processing the chocolate mixture until smooth.
  2. Bake brownies. Mix in the chocolate chips and pour brownie batter into a greased cast iron skillet or 8×8 prepared pan (square baking dish) lined with parchment paper. Bake brownies for 30 to 35 minutes, until a toothpick inserted comes out clean.
  3. Cool and serve. Let the brownies cool completely in the baking pan before slicing. I highly recommend serving with ice cream on top!

For best results, I recommend using a food processor or high powered blender rather than an electric mixer or electric whisk. We want that brownie batter nice and smooth. I’ve made this recipe over 20 times and it comes out perfect every single time!

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

Tips and Substitutions

  • Gooey brownies – for more gooey brownies, check to see if the edges are crisping up and take the brownies out of the oven around the 25 minute mark. Perfect chewy texture!
  • Cakey brownies – for more cake-like brownies, leave the brownies in a bit longer until 35 minutes is up. I might need to make a flourless chocolate cake next!
  • Gluten-free brownies – these brownies are made with gluten-free ingredients so no substitutes needed. Your gluten-free friends will thank you!
  • Vegan brownies – these brownies use whole eggs, but feel free to substitute with 3 flax eggs (1 tablespoon flaxseed + 3 tablespoons water for each egg). Easy egg substitute!
  • Skillet or pan – you can bake these healthy flourless brownies either way! Using an 8×8 square pan makes them easier to slice into 16 perfect squares, but the skillet is a fun way to serve a crowd with some ice cream on top.
  • Drizzle with chocolate – melt chocolate chips or chopped chocolate in a small bowl in the microwave in 30 second intervals or saucepan on low heat and whisk until smooth. Drizzle the melted chocolate over the baked brownies!
  • Additional mix-ins – feel free to stir in some chopped nuts, creamy peanut butter or extra chocolate chips for more intense chocolate flavor.

Prepping and Storage

To Store: You can keep these fudgy flourless brownies stored in a sealed, airtight container or wrapped in aluminum foil at room temp on the counter for up to 4 to 5 days, but make sure to refrigerate after that to keep them longer.  These brownies will last up to a week in the fridge in a sealed container.

To Freeze: These brownies freeze really well too!  Make sure to let the them cool completely then store them in a freezer-safe container or freezer bag for up to 3 months.  When ready to eat, simply thaw out at room temperature and enjoy.

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious!  Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

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Hope you all enjoy this delicious brownie recipe! If you love my favorite brownie recipe as much as I do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! More brownie recipes coming soon!

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The BEST Flourless Chocolate Chip Brownies

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The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
Course Dessert
Cuisine American
Keyword Flourless Chocolate Chip Brownies
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16
Calories 88kcal

Ingredients

  • 1 (15 oz) can black beans, no salt added drained and rinsed
  • 3 eggs
  • 3 Tbsp plain Greek yogurt
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup coconut sugar or other granulated sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/3 cup chocolate chips I used Lily’s

Instructions

  • Preheat oven to 350 degrees F.
  • In a food processor or high powered blender, pulse beans until mashed then add eggs, yogurt, cocoa powder, sugar, vanilla, baking powder and salt, processing until smooth.
  • Mix in chocolate chips and pour brownie mix into a greased skillet or 8×8 baking pan. Bake brownies for 30 to 35 minutes, until a toothpick inserted comes out clean.
  • Let the brownies cool completely in the pan before slicing. I highly recommend serving with ice cream on top!

Nutrition

Serving: 1brownie | Calories: 88kcal | Carbohydrates: 15.3g | Protein: 4g | Fat: 2.4g | Saturated Fat: 1.1g | Cholesterol: 39.7mg | Sodium: 78.4mg | Fiber: 3.2g | Sugar: 7g

The post The BEST Flourless Chocolate Chip Brownies appeared first on Eat Yourself Skinny.

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High Protein French Onion Dip

Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!

Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!

Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!
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It’s almost time for the Super Bowl and one of our favorite game day (or ANY day) snacks is french onion dip! This protein-packed dip is full of flavor, but with a healthy twist! Typical french onion dip recipes call for sour cream or cream cheese and boring store-bought onion soup mix packets. We are using cottage cheese and Greek yogurt in place of sour cream and caramelizing fresh chopped onions for maximum flavor!

Why You’ll Love This

  • This french onion dip is rich, creamy and packed with over 12 grams of protein per serving!
  • Taking the time to caramelize the onions is a total game changer in this recipe (trust me, it’s worth the extra time!)
  • The ingredients all come together right in your blender for the most creamy and delicious whipped dip.
  • Much healthier than most dips out there and also tastes delicious on sandwiches, wraps, pasta salads or even salads!
Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!

Ingredients You’ll Need

  • cottage cheese – this serves as the base of the dip and packs in so much protein! I used whole milk cottage cheese.
  • Greek yogurt – this adds a creamy texture and even more protein, but you could also use full-fat sour cream or mayonnaise in place of the yogurt.
  • butter – this is used to caramelize the onions, but you could also use olive oil in place of butter.
  • onions – you’ll need 2 large sweet white onions or 3 to 4 small to medium yellow onions.
  • white wine vinegar – this is used to deglaze the pan while the onions are cooking and loosen up all those delicious browned bits from the bottom of the pan!
  • beef base – this adds flavor and beautiful coloring to this dip (I used Better than Bouillon beef base).
  • Worcestershire sauce – adds some umami flavor and richness to this dip.
  • fresh herbs – I mixed fresh parsley into the dip and sprinkled fresh chives on top at the end.
  • spices – a combination of onion powder, garlic powder, kosher salt and black pepper. You could also make this spicy by adding in some cayenne pepper or red pepper flakes.

How to Make French Onion Dip

  1. Caramelize the onions. In medium skillet over medium heat, melt the butter. Add the chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, for 10 minutes until softened. Add salt and pepper, to taste, and continue cooking the onions for 20 to 25 minutes, making sure to stir occasionally, until onions are a deep golden brown and very caramelized. Add the white wine vinegar and continue to cook 5 more minutes, then remove from heat.
  2. Blend the ingredients. In a blender or food processor, add in the cottage cheese, Greek yogurt, beef base, Worcestershire, onion powder, salt and pepper and blend on high until fully mixed and super creamy.
  3. Add in the onions and parsley. Transfer the cottage cheese mixture to a serving bowl and fold in the caramelized onions and fresh chopped parsley. Serve immediately with chives on top or you can cover and chill in the fridge until serving.
Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!

Ways to Use This Dip

  • Dipping – serve alongside plain potato chips and crackers or slices of celery, cucumbers, bell peppers, or carrot sticks.
  • Sandwich spread – this french onion dip would taste amazing spread over sandwiches, burgers or wraps.
  • Salad dressing – add a little olive oil and drizzle this dip over your favorite salad.
  • Tossed with pasta – this might be another favorite way to enjoy this dip, tossed with warm pasta (or zucchini noodles!) with tomatoes and other veggies.

Prepping and Storage

This caramelized french onion dip recipe keeps well in the fridge for 5 days, in a sealed, airtight container.  In fact, this leftover dip only gets more flavorful as the flavors meld, so you can easily bring it out for a great snack for several days.  I highly recommend making a double batch of this recipe ahead of time as this is a huge crowdpleaser and I promise this dip will go quickly!

More Healthier Dips You’ll Love

Hope you all enjoy this High Protein French Onion Dip! If you love this recipe as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!

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High Protein French Onion Dip

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Delicious High Protein French Onion Dip made healthier with protein-packed cottage cheese, caramelized onions, and fresh herbs for the perfect dip to serve with chips, veggies and crackers!
Course Appetizer
Cuisine American
Keyword Caramelized French Onion Dip
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 137kcal

Ingredients

  • 2 tablespoons butter (or olive oil)
  • 2 large sweet white onions chopped
  • 1 tablespoon white wine vinegar
  • 2 cups cottage cheese
  • 1/3 cup plain Greek yogurt (or sour cream or mayo)
  • 2 teaspoons beef base
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon fresh parsley finely chopped
  • Sprinkle chives on top

Instructions

  • In medium skillet over medium heat, melt the butter. Add the chopped onions and reduce heat to medium-low. Cook onions, stirring occasionally, for 10 minutes until softened. Add salt and pepper, to taste, and continue cooking the onions for 20 to 25 minutes, stirring occasionally, until onions are a deep golden brown and very caramelized.
  • Add white wine vinegar and continue to cook 5 more minutes, then remove onions from heat.
  • In a blender or food processor, add in the cottage cheese, Greek yogurt, beef base, Worcestershire, onion powder, garlic powder, salt and pepper and blend on high until fully mixed and super creamy.
  • Transfer the cottage cheese mixture to a serving bowl and fold in the caramelized onions and fresh chopped parsley. Serve immediately with chives on top or you can cover and chill in the fridge until serving.

Nutrition

Serving: 1/6th of recipe | Calories: 137kcal | Carbohydrates: 10.5g | Protein: 12g | Fat: 5.8g | Saturated Fat: 3.2g | Cholesterol: 18.3mg | Sodium: 477.2mg | Fiber: 1.2g | Sugar: 6g

The post High Protein French Onion Dip appeared first on Eat Yourself Skinny.

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Easy Lemon Chicken Orzo Soup Recipe

Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

This Easy Lemon Chicken Orzo Soup Recipe is loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!
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Hello soup season! There is nothing better than a cozy soup on a chilly day and this lemony chicken orzo soup recipe checks all the boxes! Healthy, flavorful and I just love how the orzo soaks up all this delicious lemony herby flavor so leftovers taste even better the next day. Think classic chicken noodle soup, but with a twist! This is a great recipe the whole family loves and it always hits the spot whenever someone has a cold or is feeling under the weather.

Why You’ll Love This

  • Bright lemony broth that makes this soup so cozy!
  • Healthy, packed with veggies, tender orzo pasta and shredded chicken.
  • Easily made in just 30 minutes.
  • You only need to use one pot which makes cleaning up a breeze.
  • Great for meal prep because leftover soup tastes better the next day!
Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

Ingredients You’ll Need

  • onion, carrots and celery – makes the perfect savory base for soups.
  • olive oil – I like to use a good extra virgin olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion). You could also use melted butter in place of the oil if you prefer.
  • garlic – fresh minced garlic this really punches up the flavor and is a must in this soup!
  • chicken broth – I used low-sodium chicken broth, but you could also use vegetable broth or any stocks you have in your pantry.
  • chicken – I used boneless, skinless chicken breasts that cook right in the soup, but skinless chicken thighs would work as well. You could also use shredded rotisserie chicken or any leftover chicken or turkey you may have on hand to save some time.
  • orzo – orzo pasta is small, rice-shaped pasta that cooks quickly and has the magical ability of soaking up all these delicious flavors! If you don’t have orzo, any type of small pasta or even rice will work in this dish.
  • leafy greens – I added in kale which packs in the antioxidants, vitamin C and other nutrients good for your health along with some fresh parsley. Fresh spinach makes a great addition as well.
  • fresh lemon juice + zest – this brightens up the soup and adds so much fresh flavor.
  • seasonings – combination of dried oregano, dried thyme, bay leaves, salt and black pepper. Italian seasoning works great too.

How to Make Lemon Chicken Orzo Soup

The great thing about this lemon chicken soup is that everything comes together in just 30 minutes in just a few simple steps!  Here’s how I make it:

  • Sauté the veggies.  Heat olive oil in a large dutch oven or large pot over medium-high heat and sauté yellow onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
  • Let the soup simmer.  Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15-20 minutes.
  • Add in the orzo. Add in the orzo and cook for an additional 10 minutes on medium heat, until the orzo is al dente and chicken is tender enough to shred.
  • Mix in kale and lemon.  Remove the chicken and cut it up or shred it, return it back into the pot along with the lemon juice, lemon zest and kale leaves (or baby spinach leaves). Give everything a good mix. 
  • Serve and enjoy! Ladle soup into bowls, top with fresh parsley, a little parmesan cheese and season with additional salt and pepper, as needed. Serve with crusty bread and enjoy!
Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

Prepping and Storage

To Store:  Leftover lemon chicken orzo soup will last in your fridge in a sealed, airtight container for up to 5 days.  You may find that the orzo will soak up a lot of the broth as the soup sits, but you can easily add more broth as needed when re-heating.

To Freeze:  If planning to freeze, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months.  When ready to enjoy, let the soup thaw completely in the fridge.  Warm it up in a pot on the stove or re-heat individual servings in the microwave.

More Delicious Soup Recipes

Hope you all enjoy this Lemon Chicken Orzo Soup and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

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Lemon Chicken Orzo Soup

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Easy and delicious Lemon Chicken Orzo Soup loaded with tender chicken, fresh veggies, and leafy greens all simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!
Course Main Course
Cuisine American
Keyword Lemon Chicken Orzo Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 232kcal

Ingredients

  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1.5 lbs uncooked chicken breasts
  • 1 tsp each oregano + thyme
  • 1 tsp each salt + pepper
  • 1 bay leaf
  • 1 cup uncooked orzo
  • 1 lemon zested and juiced
  • 4 cups kale leaves roughly chopped

Instructions

  • Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery and carrots until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
  • Stir in the chicken broth, chicken and seasonings and bring to a boil. Turn down the heat, cover and let the soup simmer for about 15 minutes.
  • Add in the orzo and cook for an additional 10 minutes, until the orzo is al dente and chicken is tender enough to shred.
  • Remove the chicken and cut it up or shred it, return it back into the soup along with the lemon juice, lemon zest and kale leaves. Give the soup a good stir, season with additional salt and pepper, as needed, and enjoy!

Nutrition

Serving: 16th of recipe | Calories: 232kcal | Carbohydrates: 13.5g | Protein: 28.2g | Fat: 6g | Saturated Fat: 1.1g | Cholesterol: 64mg | Sodium: 466.4mg | Fiber: 1.8g | Sugar: 2.9g

The post Easy Lemon Chicken Orzo Soup Recipe appeared first on Eat Yourself Skinny.

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Easy Turkey Meatballs

These Easy Turkey Meatballs are tender, juicy and packed with flavor! Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!

These Easy Turkey Meatballs are tender, juicy and packed with flavor!  Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!
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If you follow my recipes then you know I love to make meatballs! Everything from buffalo chicken meatballs and Asian glazed meatballs to a whole cheesy meatball casserole! The great thing about these easy turkey meatballs is that they are just so versatile. They can be added to a variety of dished and pair well with so many different sauces!

Why You’ll Love This

  • Made with simple ingredients that pack a ton of flavor!
  • These meatballs are baked and not fried.
  • Only take 30 minutes to make with easy cleanup.
  • We are using ground turkey in this recipe which is much leaner than beef.
  • Super versatile and can be added to several different dishes!
These Easy Turkey Meatballs are tender, juicy and packed with flavor!  Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!

Ingredients You’ll Need

  • ground turkey – I used lean ground turkey for these meatballs because it’s low in fat and calories while being a great source of protein,  but you could also make these using ground chicken, ground beef, ground pork or even Italian sausage.
  • egg – acts as a binder to hold all the ingredients together.
  • breadcrumbs – I used Italian bread crumbs to help bind the meatballs to keep their round shape and hold moisture, but feel free use gluten-free bread crumbs, panko breadcrumbs or almond flour if low carb.
  • parmesan cheese – freshly grated parmesan cheese adds even more flavor!
  • onion – I grated half a medium yellow onion, but you could also use one teaspoon onion powder.  You could also finely chop the onion rather than grating if you prefer.
  • garlic – adds a flavor boost to the meatballs and fresh minced garlic is always best!  If you don’t have fresh garlic cloves, feel free to use a 1/2 teaspoon garlic powder.
  • Worcestershire sauce – I love the sweet, tangy flavor this adds to these meatballs! You could also use soy sauce or tamari.
  • parsley – I love adding in fresh herbs for earthiness and pop of color, but you could also add in some fresh basil, rosemary or thyme.
  • seasonings – a combination of Italian seasoning, salt and black pepper.

How to Make Turkey Meatballs

  1. Make the meatballs.  In a large mixing bowl, combine ground turkey, egg, breadcrumbs, onion, garlic, parmesan cheese, Worcestershire sauce, Italian seasoning and salt/pepper until all combined. 
  2. Shape into balls. Using a small to medium cookie scoop (I use this 1.2 tablespoon size scoop), make 1-inch sized balls from the mixture and place on a prepared baking sheet sprayed with non-stick spray or parchment paper (you should get about 30 meatballs). The cookie scoop helps make sure the meatballs are all uniform in size.
  3. Bake.  Pop the meatballs in the oven at 400 degrees F and bake for about 16 to 20 minutes, until lightly browned and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.
These Easy Turkey Meatballs are tender, juicy and packed with flavor!  Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!

How to Serve Turkey Meatballs

Prepping and Storage

To Prep: These meatballs can easily be prepped ahead of time and stored in the refrigerator tightly covered for 2 or 3 days before baking.  Then when you’re ready to bake, pop them in the oven and make the sauce on the stove as directed.  You can also easily prep the sauce ahead of time too!  Just reheat in a saucepan right before tossing with the meatballs.

To Store: If you’re planning on storing these meatballs for later, let them cool completely then store then in a sealed, airtight container in your fridge for up to 3 to 4 days. The sauce itself will last up to two weeks in your fridge or you could freeze the sauce separately for up to 3 months in a sealed, airtight container.

To Freeze: These meatballs are freezer-friendly too and will last for up to 3 to 4 months frozen.  To reheat, simply thaw the meatballs out in the fridge and place them in a skillet on low heat, stirring often, until warmed through.  You could also reheat them in the microwave for 1 to 2 minutes.

These Easy Turkey Meatballs are tender, juicy and packed with flavor!  Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!

More Meatball Recipes

Hope you all enjoy these Easy Turkey Meatballs and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Easy Turkey Meatballs

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These Easy Turkey Meatballs are tender, juicy and packed with flavor! Made with just a few simple ingredients in under 30 minutes, these baked homemade meatballs can be added to any favorite dish!
Course Appetizer, Main Course
Cuisine Italian
Keyword Healthy Turkey Meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15
Calories 66kcal

Ingredients

  • 1 lb ground turkey
  • 1 egg
  • 1/2 cup grated yellow onion
  • 2 cloves garlic minced
  • 1/3 cup bread crumbs
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each salt + pepper

Instructions

  • In a large mixing bowl, combine ground turkey, egg, breadcrumbs, onion, garlic, parmesan cheese, Worcestershire sauce, Italian seasoning and salt/pepper until all combined. 
  • Using a small to medium cookie scoop, make 1-inch sized balls from the mixture and place on a prepared baking sheet sprayed with non-stick spray or parchment paper (you should get about 30 meatballs). The cookie scoop helps make sure the meatballs are all uniform in size.
  • Pop the meatballs in the oven at 400 degrees F and bake for about 16 to 20 minutes, until lightly browned and cooked through. Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.

Nutrition

Serving: 2meatballs | Calories: 66kcal | Carbohydrates: 2.2g | Protein: 7.2g | Fat: 3.1g | Saturated Fat: 0.9g | Cholesterol: 34.4mg | Sodium: 87.9mg | Fiber: 0.3g | Sugar: 0.4g

The post Easy Turkey Meatballs appeared first on Eat Yourself Skinny.

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Peanut Butter Protein Bars

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required!  They come together in under 10 minutes!
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There is nothing better than chocolate and peanut butter together and these peanut butter protein bars make the perfect healthy snack that comes together in under 10 minutes! I love keeping these bars in the fridge (or freezer) then just grabbing one when I want something to snack on or need a post-workout treat. So much better than store-bought bars that have that awful chalky texture and taste. These are delicious and much better for you!

Why You’ll Love this Recipe

  • Packed with 9 grams of protein per bar for the perfect healthy snack you can meal prep each week!
  • Easily made in just 10 minutes with zero baking required.
  • Minimal ingredients used for delicious protein bars that taste way better (and better for you) than store-bought protein bars.
  • You can also use this recipe to make peanut butter protein balls or protein cookie dough!

Ingredients You’ll Need

  • almond flour – nutrient dense flour packed with protein that helps these bars hold their shape. You could also use oat flour in place of the almond flour if you have a nut-allergy.
  • peanut butter – I used natural creamy peanut butter with no added sugar, but any nut butter will work in these or even sunflower butter if you have a nut allergy.
  • protein powder – feel free to use your favorite plant-based protein powder or whey protein powder in these bars. You can also use vanilla protein powder or other flavors such as chocolate, peanut butter or even cinnamon.
  • honey – naturally sweetens these bars without using any refined sugar and helps to hold them together, but you could also use maple syrup or other natural sweetener.
  • milk – I used unsweetened almond milk, but any type of milk will work in this recipe.
  • vanilla extract – delicious boost of flavor!
  • chocolate chips – I used Lily’s chocolate chips which are gluten-free and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or chips of choice.

How to Make Peanut Butter Protein Bars

  1. Mix ingredients. In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
  2. Transfer to pan. Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
  3. Chill. Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
  4. Cut into bars. Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.
These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required!  They come together in under 10 minutes!

Recipe Variations

  • Make into balls – you can easily turn these homemade protein bars into delicious peanut butter protein balls! Make the recipe as directed then roll the peanut butter mixture into 2-inch balls. Store them in a sealed container in the fridge so that the balls keep their shape.
  • Enjoy as cookie dough – this peanut butter protein mixture tastes really similar to cookie dough so why not enjoy it as such?? Simple stir all the ingredients together and store in the fridge and enjoy a scoop or two every now and then for a sweet treat.
  • Nut-free – substitute the almond flour with oat flour and the peanut butter with sunflower seed butter to make these bars nut-free!
  • Vegan – to make these bars vegan, simply swap out the honey for maple syrup and use dairy-free chocolate chips.
  • Other mix-ins – try adding in other additions like chopped nuts, chia seeds, flaxseed meal for some added fiber or drizzle some melted chocolate on top for a decadent dessert!

Prepping and Storing

To Store: These bars need be stored in the fridge to help hold their shape. Store in a sealed, airtight container for up to 2 weeks or grab them straight from the freezer and enjoy once they thaw for a few minutes.

To Freeze: These peanut butter protein bars can also be stored in the freezer for up to 2 months. Just let them thaw a few minutes at room temperature before eating.

More Peanut Butter Recipes

More Bars You’ll Love

Hope you all enjoy these Peanut Butter Protein Bars and if you love these as much as we do, please leave ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Protein Bars

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These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!
Course Dessert, Snack
Cuisine American
Keyword Peanut Butter Protein Bars
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 Servings
Calories 173kcal

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup protein powder of choice
  • 3/4 cups natural peanut butter
  • 1/4 cup honey
  • 3 Tbsp unsweetened almond milk or milk of choice
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips I used Lily’s

Instructions

  • In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
  • Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
  • Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
  • Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Nutrition

Serving: 1bar | Calories: 173kcal | Carbohydrates: 12.3g | Protein: 8.7g | Fat: 11.8g | Saturated Fat: 2g | Sodium: 58.6mg | Fiber: 4.3g | Sugar: 5.2g

The post Peanut Butter Protein Bars appeared first on Eat Yourself Skinny.

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Healthy Carrot Cake Oatmeal Breakfast Bars

These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.
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Calling all carrot cake lovers! You are going to love this cozy and delicious healthy carrot cake bar recipe. I originally shared this recipe back in 2017, but over the years I’ve had a few complaints that the bars were too crumbly and fell apart. SO I have tested and re-tested this recipe a few times, made some tweaks and I’m LOVING how they turned out! I found that using quick oats instead of rolled oats helped hold the bars together more, making them more cake-like while still holding their shape. Made with wholesome ingredients and the maple cream cheese drizzle on top is literal icing on the cake!

Why You’ll Love this Recipe

  • These healthy carrot cake bars are super easy to make all in one bowl!
  • Made healthier with whole grain oats, a heaping cup of carrots and zero butter or added sugars. Drizzled with a luscious cream cheese frosting!
  • Enjoy these bars as a grab-and-go breakfast, as a midday snack or even healthy dessert bars.
  • Perfect for Easter brunch and packed with a whole cup of grated carrots!
These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

Ingredients You’ll Need

  • quick oats – I used Bob’s Red Mill quick-cooking oats, just make sure they’re certified gluten-free if making GF bars. I don’t recommend using old fashioned rolled oats in this recipe as the measurements would be off since quick oats are packed more tightly when measured out.
  • oat flour – this helps make the bars lighter and pairs perfectly with the oats. See notes below on how to make your own oat flour. You could also use 1 to 1 gluten-free flour, whole wheat flour or all purpose flour. I do not recommend almond flour or coconut flour in these bars.
  • baking powder – acts as a leavening agent to help the bars rise.
  • carrots – you’ll need one heaping cup of shredded carrots, about 2 medium carrots. Shred carrots using a box grater or food processor. Pre-shredded carrots from the grocery store will work too.
  • eggs – adds protein and gives these bars their fluffy texture and height.
  • coconut oil – for additional moisture and fluffiness!  Feel free to substitute with another type of oil if you prefer or even butter.
  • sweeteners – I used a combination of maple syrup and cane sugar to naturally sweeten these bars without using any refined sugar. You could also use honey, coconut sugar or other natural sweeteners.
  • vanilla extract – extra boost of flavor.
  • warm spices – a combination of cinnamon, nutmeg and salt

Feel free to add in some fun mix-ins such as raisins, chia seeds, chopped walnuts, pecans or any other type of nuts that you prefer. You could even sprinkle them on top of the maple cream cheese glaze for a delicious treat!

How to Make Carrot Cake Oatmeal Bars

  1. Mix ingredients. In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, cinnamon, nutmeg and salt. In a separate medium bowl, whisk together eggs, maple syrup, cane sugar, coconut oil and vanilla and whisk until well-combined. Pour the wet ingredients in with the dry ingredients, add in the shredded carrots, and mix until just combined.
  2. Bake the bars. Pour the carrot cake batter into a prepared 8×8-inch baking pan lined with parchment paper. Bake in the oven at 350 degrees F for 25 to 30 minutes. Until edges are golden brown or a toothpick inserted in the center comes out clean. Let the carrot oat bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  3. Make cream cheese frosting. While the bars are cooling in the baking dish, add cream cheese, maple syrup, milk and vanilla extract to the bowl of a stand mixer (or you can use an electric hand mixer) and whip on high until smooth. Feel free to add in more milk one teaspoon at a time until you have your desired creaminess. 
  4. Prepare bars. Drizzle the healthy cream cheese frosting over the bars once they have cooled and cut into 16 pieces. Enjoy!
These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

How to Make Your Own Oat Flour

To make your own oat flour, you simply take old fashioned rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – and that’s it!  You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry.  The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.

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Prepping and Storage

To Store: You can keep these carrot cake oatmeal bars stored in a sealed, airtight container or wrapped in plastic wrap for up to 5 days in the fridge. I like to store them in a single layer to prevent messing up the cream cheese frosting.

To Freeze: These healthy bars freeze really well too!  I recommend freezing the bars individually and just pulling them out to thaw as needed.  When ready to eat, just pop them in the microwave for 30 to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months for the perfect snack!

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These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.

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Carrot Cake Oatmeal Breakfast Bars

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These EASY Healthy Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast, snack or wholesome dessert! Made with zero refined sugar and drizzled with a delicious maple cream cheese frosting.
Course Breakfast
Cuisine American
Keyword Carrot Cake Oatmeal Bars
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 106kcal

Ingredients

Dry Ingredients:

Wet Ingredients:

For the Frosting:

  • 3 oz cream cheese
  • 1 Tbsp maple syrup
  • 1 Tbsp milk of choice
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together quick oats, oat flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  • In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, cane sugar and vanilla. Stir until well-combined.
  • Pour the wet ingredients in with the dry ingredients, add in the grated carrots, and mix everything until just combined.
  • Pour the oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the carrot cake bars sit for 5 minutes then remove from pan and let them cool completely on a wire rack before cutting. If you cut them too warm, they may crumble easier.
  • While the bars are cooling, add cream cheese to a small bowl and heat in the microwave for about 30 seconds.  Add in the maple syrup, a tablespoon of milk and 1/4 teaspoon of vanilla and whisk together until smooth. Feel free to add more milk a teaspoon at a time until you get your desired consistency.
  • Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

Nutrition

Serving: 1bar | Calories: 106kcal | Carbohydrates: 11.7g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 3.7g | Cholesterol: 26.1mg | Sodium: 57.1mg | Fiber: 1.3g | Sugar: 5g

The post Healthy Carrot Cake Oatmeal Breakfast Bars appeared first on Eat Yourself Skinny.

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Bird’s Nest Carrot Cake Cupcakes

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

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The Easter bunny is on his way soon and these carrot cake cupcakes make the perfect festive treat!  The cutest little desserts that are not only delicious, but make such a great addition to your holiday table.  These carrot cake cupcakes are made healthier with whole wheat pastry flour, shredded carrots, coconut oil in place of butter and naturally sweetened with maple syrup and applesauce.  The cupcakes are topped with a delicious cream cheese frosting and toasted coconut making adorable “bird’s nests” with egg-shaped chocolate candies.

For these bird’s nest cupcakes, I wanted to go with a carrot cake to stay with the fun Easter theme, but you could of course make any type of cupcakes or frosting you’d like!  However I highly recommend making these deliciously moist carrot cake cupcakes as I KNOW you won’t be disappointed!  My 2 year old kept calling them “baby bird treats” and absolutely loved them.

Ingredients You’ll Need

  • whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these cupcakes a light and fluffy texture.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
  • baking soda + baking powder – these act as leavening agents to help the cupcakes rise.
  • carrots – you’ll need to grate about 2 medium carrots to get a heaping cup for this recipe, the grated carrot also helps keep these cupcakes moist.
  • applesauce – just a little bit of unsweetened applesauce in these cupcakes helps to reduce the amount of oil we need to use and also adds a little extra sweetness.  You could also use a mashed banana as well.
  • coconut oil – this takes the place of butter in these cupcakes and helps make them moist and fluffy!
  • eggs – gives these muffins their structure and height.
  • sweeteners – I used a combination of coconut sugar along with some maple syrup to naturally sweeten these cupcakes without using refined sugar.
  • spices – a delicious combination of cinnamon, nutmeg, ginger and salt.
  • vanilla – pure vanilla extract enhances the flavor in these cupcakes and tastes so good with the warm spices.
  • shredded coconut – this is what we’ll use to create the little “nests” on top of the cupcakes and make sure to use unsweetened shredded coconut that has longer strands, not coconut flakes that look more like chips.
  • cream cheese – this is needed to make the frosting!  You’ll want this at room temperature so that it is easier to whip.
  • chocolate eggs – cute little chocolate eggs are used to finish off the cupcakes!

How to Make Carrot Cake Cupcakes

This recipe makes 12 cupcakes OR you could make 24 mini carrot cake muffins!  You will make the batter the exact same way, you’ll just need adjust the cooking time for the smaller muffins.  Here’s how to make them!

  1. Mix dry ingredients.  In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices, then set aside.
  2. Mix wet ingredients.  In a separate bowl, whisk together grated carrot, eggs, applesauce, maple syrup, and vanilla until all combined.  Then mix in the coconut oil, just make sure you melt the coconut oil first and let it cool before mixing with the rest of the ingredients.
  3. Make the batter.  Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.  You could also make 24 mini muffins!
  4. BAKE!  Bake the cupcakes at 350 degrees for 15 to 17 minutes, or until a toothpick inserted comes out clean then let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.  If baking mini-size muffins, bake at 350 for about 10 to 13 minutes.  Next I’ll show you how to make the cream cheese frosting and assemble your bird’s nests!

How to Make the Bird’s Nests

While the cupcakes cool, you can toast the coconut and make the cream cheese frosting!

  1. Toast the coconut.  Toasting coconut adds such a robust, nutty flavor to otherwise plain coconut and gives these cupcakes great texture!  Start by adding the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
  2. Make the frosting.  In the bowl of a stand mixer using the paddle attachment (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  3. Assemble the bird’s nests!  Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!) then sprinkle toasted coconut over each cupcake, pressing down slightly so that the coconut sticks to the frosting.  Then place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.

How to Store Bird’s Nest Cupcakes

The great thing about these cupcakes is that they taste even better the next day!  Just make sure to store them a sealed, airtight container and they will last for about a day on the counter then transfer them to your fridge for up to 4 to 5 days.  If you’re making these for an Easter or Mother’s Day event, you can absolutely make them ahead of time!

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Hope you all enjoy these adorable Bird’s Nest Carrot Cake Cupcakes and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

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Bird’s Nest Carrot Cake Cupcakes

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Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 
Course Dessert
Cuisine American
Keyword Bird’s Nest Carrot Cake Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 250kcal
Author Kelly Gellner

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of ginger
  • 1/4 tsp salt
  • 1 cup grated carrot (about 2 medium carrots)
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted and cooled

For the Cream Cheese Frosting:

  • 8 oz block of cream cheese, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
  • In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; set aside.  In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined.  Then mix in the coconut oil, making sure it’s melted and cooled before mixing with the rest of the ingredients.
  • Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
  • Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  • Toast the coconut.  While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
  • Make the frosting.  In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  • Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake (about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
  • Place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.  Serve and enjoy!

Nutrition

Serving: 1cupcake + frosting | Calories: 250kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 17.1g | Saturated Fat: 13.3g | Sodium: 218.2mg | Fiber: 3g | Sugar: 8.1g

The post Bird’s Nest Carrot Cake Cupcakes appeared first on Eat Yourself Skinny.

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Healthy Cranberry Sauce

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine. Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!
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No need to use boring cranberry sauce from a can when you can easily make your own homemade cranberry sauce in just 10 minutes!  This healthy cranberry sauce recipe has zero added sugar and is naturally sweetened with maple syrup, fresh squeezed orange juice and a little port wine to really deepen the flavor.  Don’t worry, this won’t taste boozy!  If you want to make this non-alcoholic, simply use water in place of the wine or even more orange juice.  I also like to add in a little cinnamon and fresh ginger as it really makes all these flavors pop and let me tell you, this sauce is always a hit on our Thanksgiving and Christmas table.

Why You’ll Love this Recipe

  • Sweet, tangy and so delicious!
  • A lighter take on a classic holiday side dish.
  • Easy to make with just 6 simple ingredients in 10 minutes.
  • The perfect Thanksgiving side dish that can easily be prepped ahead of time!
This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Ingredients You’ll Need

  • cranberries – you’ll need a 12 oz bag of fresh cranberries, but frozen cranberries will work just fine, no need to thaw them out.
  • orange juice + zest – I squeezed about 2 oranges to get a 1/2 cup of fresh orange juice along with a teaspoon of orange zest.
  • maple syrup – this naturally sweetens the cranberry sauce without using refined sugar, but you could also use honey or other natural sweetener.
  • port wine – this adds additional sweetness and a deep rich flavor which really balances out the tartness of the cranberries.  If you don’t have port wine, feel free to use your favorite red wine or simply use water to make this non-alcoholic.
  • cinnamon sticks – I added two cinnamon sticks to the cranberry mixture when boiling, but if you don’t have sticks you can use a half teaspoon of ground cinnamon.  You could also use cloves, star anise or even a little vanilla extract.
  • fresh ginger – I love the subtle taste fresh grated ginger adds to this cranberry sauce, but if you aren’t a fan of ginger, feel free to just leave this out.

How to Make Healthy Cranberry Sauce

  1. Mix together ingredients.  In a small or medium saucepan over medium-high heat, stir together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
  2. Simmer.  Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and burst, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
  3. Cool and serve.  Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the cranberry orange sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange peel or some fresh herbs to make a pretty presentation.
This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Prepping and Storage

To Prep:  You can make this cranberry sauce up to 3 days ahead of time so it is a great side dish to prep prior to Thanksgiving or Christmas and the flavors get even better as they marinate!

To Store:  I love having leftover cranberry sauce because there are so many great ways to use it (hello leftover turkey sandwiches!) and you can store the leftover in a sealed, airtight container in the refrigerator for  one week.

To Freeze:  You can also store this cranberry sauce in the freezer for up to 3 months and thaw out in the fridge overnight when ready to use.

How to Use Leftover Cranberry Sauce

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Hope you all enjoy this Healthy Cranberry Sauce and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine. Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

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Healthy Cranberry Sauce

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This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!
Course Side Dish
Cuisine American
Keyword Healthy Cranberry Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 109kcal

Ingredients

  • 12 oz fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/3 cup maple syrup
  • 1/4 cup port wine (or water)
  • 1 tsp orange zest
  • 1/4 tsp fresh grated ginger
  • 2 cinnamon sticks

Instructions

  • In a small saucepan over medium-heat, mix together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
  • Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and soften, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
  • Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange zest or some fresh herbs to make a pretty presentation.

Nutrition

Calories: 109kcal | Carbohydrates: 23.3g | Protein: 0.2g | Sodium: 0.4mg | Fiber: 2.7g | Sugar: 16.9g

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