Food

This post is sponsored by Stasher. All opinions are my own.

I enjoy cooking, but I love any trick that saves time on meal prep. Over the years I’ve developed a simple weekly routine that makes cooking easier and more enjoyable. One of my favorite tools in the kitchen is Stasher. Stasher bags and bowls are reusable, food-grade silicone available in lots of colors and sizes. They’re great for storing, freezing, organizing, and even cooking—safe for the microwave, dishwasher, freezer, oven, and you can boil them too. I’ve tried many ways to use them and they’ve become a go-to. The leak-free Pinch-Loc® seal really keeps food fresh, so they’re perfect for snacks or kids’ lunches. And cleanup is easy—just toss them in the dishwasher.

I also like that they’re a more eco-friendly swap for single-use plastic bags. Unfortunately, 91% of plastic isn’t recycled, and those plastics can take about 500 years to break down in oceans and landfills. One Stasher bag can replace about 260 single-use plastic bags a year, which helps cut waste and reduce cleanup needs. Over time they also save money because you stop buying disposable bags, wraps, and containers.

Here are some of my favorite ways to use Stashers in the kitchen to save time, money, and reduce waste.

10 Ways to Use Stashers in the Kitchen to Save Time, Money and the Planet

1. Smoothie Packs
If produce is getting overripe, freeze it instead of tossing it. Use sandwich-size Stasher bags to make individual smoothie packs—add the fruit and veggies you want, freeze, then dump into the blender with liquid when you’re ready. You can also freeze veggie scraps for stock (celery tops, onion skins, carrot ends). Quick tips:
– Cut produce into similar-sized pieces and freeze on a baking sheet; once frozen, move into a Stasher.
– Or put produce straight into the bag—pieces may stick, but the bags are flexible so you can bend them to separate.
– Lay packs flat in the freezer to save space.

2. Easy On-The-Go Meals
Packing your own lunch saves time and money, and it’s healthier. The 2-cup Stasher bowls are my favorite—they’re the perfect size for a to-go meal, can be warmed, and stand up well. I make summer shrimp quinoa bowls in bulk and store them sealed in the fridge for up to 4 days. The snack and sandwich bags are great for kids’ school snacks and are a much better alternative to disposable plastic bags.

3. Store Fresh Fruit & Vegetables
Fruit and veggies last longer when cleaned and stored properly. I rinse and cut berries as soon as I get them and store them in stand-up Stasher bags in the fridge. For broccoli and cauliflower, wash and dry well before cutting, squeeze out extra air, and seal. Having things visible and ready to use helps reduce waste.

4. Steam Vegetables
Stashers are safe for the microwave, oven, and boiling, so they’re handy for steaming. To microwave steam:
– Add about 1 tablespoon of water to the veggies.
– Seal the bag about 90% (leave a small gap for steam).
– Microwave for a few minutes until vegetables reach your desired tenderness.

5. Bulk Storage
Buying in bulk cuts packaging waste and saves money. I use Stasher bags and bowls to store bulk items and keep my pantry organized. The large 8-cup bowls work well for oats and grains. For nuts, the stand-up mid bags are great because they stand on their own and have a wide seal.

6. Portion Frozen Meals
Portion leftovers into single servings and freeze for quick meals. Soups are especially good—take out a serving and reheat in a pot of boiling water or in the microwave.

7. Freeze and Store Leftover Herbs
Don’t let herbs go bad—freeze them for later:
– Wash and dry herbs.
– Chop to the size you want.
– Place in ice cube trays (don’t overpack) and cover with olive oil.
– Freeze, then transfer the cubes to a Stasher bag (store up to 6 months).
– Add directly to hot dishes; if adding to cold dishes, thaw first.
Tip: Label the matte side of the bag with a chalk or dry-erase marker.

8. Farmers Market Purchases
Skip disposable produce bags at the market—bring a Stasher bag instead.

9. Rehydrate Stale Bread
You can bring hard bread back to life in the oven using a Stasher bag. Preheat the oven to 375°F. Wet the crust lightly, place the bread in the bag, seal it with a small crack to let steam escape, and bake on a pan for 6–8 minutes. Open and enjoy.

10. Make Popcorn
You can pop popcorn in the microwave with a Stasher bag:
– Use a stand-up bag, 1/2 cup popcorn kernels, 1/2 tablespoon olive oil, and salt/seasonings.
– Put kernels and oil in the bag, close but leave a small vent, and microwave on high for 2–3 minutes until popping slows.
– Carefully remove (it will be hot), open, add salt/seasonings, close, and shake to coat.

Beyond the kitchen, Stasher bags have countless uses and are an easy, sustainable swap to reduce plastic waste. For more ideas and sustainability tips, check out Stasher’s blog.

Use code MOMMYGONEHEALTHY15 to save 15% at Stasherbag.com.

This cute turkey veggie tray is perfect for Thanksgiving and fall! It’s quick to put together and always a crowd-pleaser.

Thanksgiving is right around the corner and I can’t wait. It’s one of my favorite holidays—though, honestly, I’ll take any excuse to cook and celebrate. I’ve been planning our menu and adding lots of tasty snacks and appetizers for everyone.

I love simple, playful appetizers like this turkey vegetable platter. I’m always trying to get my kids to eat more veggies, and sometimes dressing them up a bit is all it takes. It also makes a fun centerpiece for your Thanksgiving table. While everyone waits for the big meal, this is a great snack to keep people happy.

A few tips for making a turkey vegetable platter:
– Add color: Use lots of colorful veggies—the more, the better (and healthier). For easiest assembly, cut vegetables so they lie flat, but don’t skip chunkier items like cauliflower and broccoli.
– Get the kids involved: It’s simple enough that even the youngest helpers can join in.
– Switch up the dip: Use whatever dip you like. A few favorites are hummus (I love cilantro-jalapeño), Greek yogurt veggie dip, or French onion dip.
– Customize it: Add your family’s favorite vegetables and adapt to your diet.
– Prep ahead: Most of it can be prepped ahead to save time on Turkey Day.
– Use an oval platter: An oval platter gives you plenty of room for the dip and veggies.

Optional: Want fruit instead? Use fresh fruit and serve with yogurt fruit dip or brownie-batter hummus.

Turkey Vegetable Tray

To assemble:
1. Use a large oval platter. Place your dip in a small to medium bowl at the bottom of the platter.
2. Arrange the vegetables around the bowl, lining up contrasting colors as you build the turkey.

To make the turkey face:
– Cut off the bottom of a bell pepper and place that piece on the dip to form the face.
– Stick on two candy eyes (use a little dip to help them stick).
– For the beak, cut a baby carrot in half and notch one end to shape it. Put a slice of red pepper under the beak for the wattle.

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Looking for a quick, protein-packed meal? This Spinach, Tomato, and Feta Frittata is a one-pan wonder that comes together fast and works for breakfast, brunch, or a light dinner.

This family-favorite frittata looks fancy but is surprisingly easy and so tasty. I love making frittatas because they’re a quick, filling option loaded with protein and veggies. They also reheat well and even taste great cold. If you don’t love the vegetables listed, swap them for your favorites.

Why you’ll love it:
– Simple and fast: Minimal prep and cook time make it great for busy nights.
– High in protein: Eggs and feta help keep you full.
– Versatile: Mix in mushrooms, peppers, onions, or any veggies you like.
– Delicious: Spinach, tomatoes, and feta create a flavorful combo.
– Cast-iron cooked: Using a cast-iron skillet gives a lovely crust and a hint of iron flavor.

The secret that makes it extra good
Adding Greek yogurt gives the frittata a creamy, tender texture and keeps it from turning rubbery. It also adds extra protein.

Why use cast iron?
– Even heating: Cast iron cooks evenly, so the frittata sets nicely.
– Crispy crust: A hot skillet creates a golden, slightly crispy edge.
– Flavor boost: Cast iron adds a subtle depth of flavor.
– Long-lasting: With care, cast iron can last for years.
– Adds iron to food: Cooking in cast iron can increase the iron content of your meal.

Tips & variations:
– Add-ins: Try mushrooms, diced peppers, onions, or cooked ham or sausage.
– Spice it up: A pinch of red pepper flakes adds heat.
– Make ahead: Refrigerate after cooking and reheat gently in the skillet or oven.

Spinach, Tomato, and Feta Frittata

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients:
– 1 Tbsp avocado, corn, or olive oil
– 1 cup plain Greek yogurt (FAGE Total 2% or similar)
– 8 eggs
– 2–3 cloves garlic, minced
– 2 cups packed spinach, roughly chopped
– 1/4 cup parsley, chopped
– 1/2 cup feta cheese
– 1–2 large tomatoes, sliced thin

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk the eggs well. Stir in the Greek yogurt until blended.
3. Heat oil in a cast-iron or oven-safe skillet over medium heat. Add garlic and spinach and sauté until the spinach starts to wilt.
4. Pour the egg mixture into the pan. Stir in the feta and parsley. Cook for a few minutes, gently shaking the pan, until the edges begin to set. Remove from heat.
5. Top with the sliced tomatoes and transfer the skillet to the oven. Bake for about 20 minutes, or until the frittata is set and puffed.

This Spinach, Tomato, and Feta Frittata is a healthy, satisfying meal that’s great any time of day. Enjoy!

This post was sponsored by Lobos 1707 Tequila & Mezcal. All opinions are my own.

This sweet-and-spicy pineapple jalapeño margarita is absolutely delicious. Bright pineapple juice pairs with jalapeño-infused simple syrup and smooth 100% agave Lobos 1707 tequila for a cocktail that will likely become a favorite.

I love a margarita on the rocks. In college I bartended at a Mexican restaurant and made all kinds of margaritas—on the rocks, frozen, and everything in between. That job was a crash course in the many flavors and subtleties of tequila. Not all tequilas are the same, and the secret to a truly great margarita is starting with good ingredients and a quality tequila.

I recently discovered Lobos 1707 Tequila at Meijer and really like the flavor. It’s smooth with a slightly sweet, mellow finish, great for sipping or mixing. Lobos 1707 is additive-free and made from 100% blue weber agave, which gives it that gentle sweetness. Their aged expressions use Pedro Ximenez barrels, and the line includes Joven, Reposado, Extra Añejo, and a Mezcal. For the price, it’s an excellent choice. To find it near you, use the store locator or buy online.

Today I’m sharing one of my all-time favorites: pineapple jalapeño margaritas on the rocks. We’ll be serving these for a spicy New Year’s Eve celebration at home and wanted something a bit special to ring in the new year. This recipe balances sweet, spicy, and salty—made with Lobos 1707 Joven Tequila, fresh pineapple and lime juice, jalapeño simple syrup, and colorful garnishes to impress your friends and family. Quick tip: when buying pineapple juice, choose 100% pineapple juice, not from concentrate.

One of the keys to this drink is the jalapeño simple syrup. You could skip it, but taking the extra 10 minutes to make the syrup adds real depth (it’s also great in lemonade and keeps well in the fridge). The syrup needs only water, sugar, and jalapeño slices. Simmer for about 10 minutes and cool before using. Depending on how spicy you like it, you can strain out the jalapeños or leave some in to keep infusing. I usually remove most slices but leave a few to keep developing the heat.

Tips:
– If you want to simplify, skip the syrup and add a few jalapeño slices to the shaker before mixing. The drink will be less sweet.
– Fresh juice offers the best flavor.
– Prefer a frozen margarita? Put all liquid ingredients in a blender with a handful of ice and blend.
– Tajín on the rim pairs beautifully with this drink; coarse salt works too.

Pineapple Jalapeño Margarita
This sweet-and-spicy pineapple jalapeño margarita is irresistible. Tart pineapple juice, jalapeño simple syrup, and smooth Lobos 1707 Joven tequila make a delicious combo—perfect on the rocks.

Prep time: 10 minutes
Total time: 20 minutes
Makes: 2 drinks

Ingredients
Pineapple Jalapeño Margarita
– 6 ounces pineapple juice
– 4 ounces Lobos 1707 Joven Tequila
– 1 tablespoon fresh lime juice (about 1/2 a lime)
– 1–2 tablespoons jalapeño simple syrup, to taste (recipe below)
– 1 cup ice
– Lime slices, fresh pineapple slices, jalapeño slices for garnish (optional)
– Tajín seasoning or coarse salt for the rim (optional)

Jalapeño Simple Syrup
– 3/4 cup water
– 3/4 cup sugar
– 1–2 jalapeños, sliced

Instructions
Pineapple Jalapeño Margarita
1. If using Tajín or salt, pour it onto a small plate. Moisten the rim of your glass with a lime wedge and dip the rim into the Tajín to coat. Fill the glass with ice.
2. Fill a cocktail shaker with ice and add pineapple juice, tequila, lime juice, and jalapeño simple syrup. Shake vigorously, then strain into the prepared glass.
3. Garnish with pineapple and jalapeño slices. Serve immediately.

Jalapeño Simple Syrup
1. Combine water and sugar in a small saucepan and bring to a boil.
2. Reduce to a simmer, add sliced jalapeños, and simmer 10–15 minutes.
3. Remove from heat and let cool. Strain out the jalapeños if preferred. The longer the jalapeños stay in the syrup, the hotter it will get.

As always, drink responsibly!

For more simple cocktail recipes, find lots of great ideas here. Next on my list to try is the Paloma de Jima.

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These candy corn Jell-O fruit cups are a sweet, easy snack that’s perfect for fall and Halloween. Keep reading for the full recipe and tips!

Fall is my favorite season. I love those first cool days, the leaves changing, and the excuse to get cozy at home—soup simmering, a thick sweater on, and all my favorite fall treats coming out of the kitchen.

I absolutely love making these candy corn Jell-O fruit cups. They’re cute, simple to make, and kids go crazy for them. I’ve brought them to after-school snacks, classroom Halloween parties, and play dates, and the kids always ask for more. The layered colors are a fun touch for any fall gathering.

They use just a few ingredients: Jell-O and fresh or canned fruit. You can make them ahead to save time—just wait to add the whipped topping until serving. These are also a good classroom option since they’re nut-free (just check for milk allergies if you’ll add whipped topping).

How to make candy corn Jell-O fruit cups

Ingredients:
– Lemon Jell-O (1 package)
– Orange-colored fruit (about 2 cups): mandarins or peaches work well. If using canned fruit, drain well. Fresh fruit is fine too.
– Whipped topping

Steps:
1. Pour prepared lemon Jell-O into the bottom third of a clear cup. Chill in the fridge until set (about 3–4 hours).
2. Once the Jell-O is firm, add the orange fruit on top.
3. Add whipped topping just before serving.

Tips for class or large groups:
– Use clear plastic cups for easy serving and cleanup.
– You can also scoop some yellow Jell-O into cups and top with fruit instead of fully setting it in each cup—less pretty but quicker.
– Always wait to add whipped topping until right before serving.

Recipe details:
– Prep time: 10 minutes
– Total time: about 3 hours 10 minutes (mostly chilling time)
– Servings: 4

Did you notice the “Thank the creator” button at the top of my blog? I’m excited to share that I’m part of Google’s early testers for the Thank with Google pilot. It lets you buy a small virtual sticker to show appreciation for content on my site. There are paid stickers and free stickers, and you can add a short message with a paid sticker. All proceeds help support the work that goes into creating the blog. You’ll find the Thank with Google feature in a few spots on the site—thank you so much for your support!

Apple Pecan Salad with Raspberry Vinaigrette is one of my favorite meals for the cooler months. Crisp greens are topped with Michigan apples, grilled chicken, honey-roasted pecans, dried cranberries, and gorgonzola for a salad that’s as tasty as it is comforting—sure to become a fast favorite.

This post is sponsored by NOW Foods.

Just because summer is over doesn’t mean salads have to disappear from your menu. If you want a fall-inspired, healthy salad to enjoy on a cozy autumn night, this is a great choice. As the season changes, I like using fresh, local ingredients. Living in Michigan means lots of fresh apples—our many nearby orchards make it easy to pick up great fruit for seasonal recipes.

This salad combines grilled chicken, sliced apples, NOW Foods honey-roasted pecans, dried cranberries, red onion, and gorgonzola on a bed of romaine and spring mix. A generous drizzle of raspberry vinaigrette brings all the flavors together. It looks fancy but is actually simple to prepare—perfect for a quick weeknight meal or a pretty side for special dinners and holiday gatherings like Thanksgiving or Christmas.

Tips for making Apple Pecan Salad with Raspberry Vinaigrette:

Chicken:
Season the chicken well with salt, pepper, and garlic. I like to grill it or sear it in a cast iron pan to get that nice, smoky flavor from the sear.

Apples:
Choose a sweet, crunchy apple like Honeycrisp or Gala. Slice or dice to your liking, and squeeze a little lemon juice on the cut apples to slow browning.

Nuts:
Honey-roasted pecans add great crunch and a caramelized sweetness that complements the salty chicken and tangy gorgonzola. I like NOW Foods Honey-Roasted Pecans—they’re made in small batches and have a rich honey coating. They’re great in salads, for snacking, or even on ice cream. Use code AMBER at nowfoods.com for 20% off your order.

Cheese:
Gorgonzola is my top pick, but crumbled blue cheese works well too.

Dried cranberries:
To boost their flavor, I often plump dried cranberries before adding them. Pour boiling water over the cranberries in a small bowl, let them sit for 5 minutes, then drain and add to the salad.

Dressing:
Raspberry vinaigrette is my favorite for this salad. I prefer a vinaigrette over a creamy dressing, though both pair nicely. If you want to make a homemade dressing, choose a simple recipe and reduce the sugar if you prefer it less sweet.

Making for a crowd:
Double or triple the recipe for larger groups. If prepping ahead, store components separately so the greens stay crisp.

Make-ahead and storage tips:
Store the ingredients separately in airtight containers in the fridge and assemble right before serving to prevent wilting. The salad is best eaten fresh. If dressed, eat within 24 hours. Undressed, it will keep up to 3 days in the fridge.

Apple Pecan Salad with Raspberry Vinaigrette
Crisp greens topped with Michigan apples, grilled chicken, honey-roasted pecans, dried cranberries, and gorgonzola for a mouthwatering fall salad.

5 from 2 votes

PREP TIME: 10 minutes
COURSE: Main Course, Salad, Side Dish
CUISINE: American, Holiday
SERVINGS: 4

INGREDIENTS
– 2 heads romaine, coarsely chopped
– 6 oz spring mix
– 3–4 cooked chicken breasts, sliced or chopped
– 1/3 cup dried cranberries
– 1/4 cup red onion, sliced
– 2 apples, sliced or chopped
– 1/3 cup gorgonzola, crumbled
– 1/3 cup NOW Honey-Roasted Pecans
– Raspberry vinaigrette

INSTRUCTIONS
1. In a large bowl, combine the salad greens, chicken, apples, red onion, cranberries, gorgonzola, and honey-roasted pecans. Mix well.
2. Toss with raspberry vinaigrette just before serving.

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This post is in partnership with NOW Foods. All thoughts and opinions are my own.

We don’t do boring salads. Salads don’t have to be an afterthought — with a little effort and the right extras, they can become colorful, satisfying meals. Taking a few minutes to prep tasty toppings and a homemade dressing turns a so-so salad into something memorable and crave-worthy.

This berry chicken salad is one of my favorite summer meals. It’s full of fresh, bright flavors but simple to make and loved by almost everyone. Garlicky grilled chicken, fresh spinach and crunchy romaine, sweet strawberries, red onion, crunchy nuts and feta come together for a great mix of flavors and textures. The star is the homemade strawberry basil vinaigrette.

Fresh, homemade dressing really makes a salad sing. This strawberry basil vinaigrette is super easy and uses just a few ingredients. When our basil plants go crazy I’m always finding ways to use it (this pesto is my go-to), and fresh basil gives the dressing an unmistakable summer taste. Add extra virgin olive oil, red wine vinegar, honey, strawberries and a touch of garlic and spice, and you’re set.

Many store-bought dressings are full of added sugars and additives, so I prefer to make my own. This version isn’t sugar-free, but it uses healthier ingredients. Making dressing sounds harder than it is — extra virgin olive oil is usually my first choice (unless I’m making an Asian-style dressing, then I reach for sesame oil).

I always keep NOW Foods Organic Extra Virgin Olive Oil on hand because it has a smooth, balanced flavor that works well for dressings, marinades and cooking. NOW uses careful testing to make sure their oil is genuine and not diluted with cheaper oils. Olive oil is also thought to be heart-healthy: limited evidence suggests that about 2 tablespoons a day may lower the risk of coronary heart disease because of its monounsaturated fats. A daily serving is an easy, tasty way to support heart health.

For this dressing, just toss all the ingredients into a blender, pulse, and you’re done. I picked red wine vinegar because it’s milder than balsamic and lets the strawberries shine. Creamy Manuka honey adds just the right sweetness, garlic adds depth, and fresh basil ties everything together.

A generous drizzle of this vinaigrette over greens and grilled chicken just says summer. It’s an ideal patio dinner for the last weeks of the season. Add any extra veggies you like (I love cherry tomatoes when they’re in season), but red onion pairs especially well with the sweet-tangy dressing. Feta and toasted nuts finish the salad — I prefer pecans, and NOW honey roasted pecans are a family favorite for snacking too.

Strawberry Basil Vinaigrette
Prep time: 5 minutes
Total time: 5 minutes
Yields: about 1 cup dressing

Ingredients — Strawberry Basil Vinaigrette
– 1 cup strawberries, tops removed
– 1/4 cup extra virgin olive oil
– 3 Tbsp red wine vinegar
– 1/2 to 1 Tbsp honey
– Large handful fresh basil
– 1 clove garlic
– Salt and pepper to taste

Berry Chicken Salad
– Grilled chicken (I like a roasted garlic seasoning)
– Mixed greens (spinach and romaine)
– Sliced strawberries
– Sliced red onion
– Diced cucumber
– Feta cheese
– Toasted pecans (NOW honey roasted pecans are the best!)

Instructions
1. Add all vinaigrette ingredients to a blender and blend until smooth.
2. Arrange your salad, top with dressing, and enjoy.

Do you like fruit on salad?

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This post is sponsored by NOW Foods. All thoughts and opinions are my own.

These sweet, chewy no-bake strawberry shortcake almond bites are so good! They’re vegan, made without refined sugar or oil, and a healthier choice when you want something sweet. They combine bright strawberry flavor with a hint of almond and a milk chocolate coating.

We make energy bites all the time at home. Whether they’re oat-based for a crumbly texture or made with almond flour and nut butter, we love them. They’re easy to make, packed with nutrients, and most importantly—delicious. I like to change the flavors with the seasons, and these strawberry shortcake bites are a perfect spring treat the whole family will enjoy.

These no-bake bites remind me of a cross between strawberry shortcake and a PB&J, plus a chocolate topping (because chocolate makes everything better). The ingredient list is short—only nine items, most of which are pantry staples. They’re also super simple to make. The hardest part is waiting for them to freeze!

How to make
Start by making the filling, which has a buttery, slightly nutty taste and a cookie-dough-like texture. The base is almond flour (I use NOW superfine almond flour for recipes like this) and your choice of nut butter. For a shortcake vibe, I prefer almond butter. If you want more of a PB&J feel, use peanut butter.

Mix the dry ingredients first. I usually add a scoop of NOW vanilla protein powder for extra protein (they also have plant-based protein powder), but you can skip it and just add more almond flour instead.

I use maple syrup to sweeten naturally and avoid refined sugar. I like NOW Foods’ organic Grade A maple syrup for its light, pleasant flavor and good price for a large bottle.

The dough should feel like cookie dough. When adding milk, start with 1 tablespoon. If the batter is too thin, add a tablespoon of almond flour. If it’s too thick, add another tablespoon of milk until the texture is right.

Press half the batter into a parchment-lined loaf pan, breaking it into bite-sized pieces so the jam can swirl through. Spread the jam over the base, then add the remaining batter on top and press firmly for an even layer. Freeze for 2–3 hours. The longer it freezes, the easier and less messy the chocolate step will be.

For the chocolate coating, melt milk chocolate chips with coconut oil to make the chocolate smoother and easier to dip with a magic-shell-like finish. A double boiler works best, but if you use the microwave, melt at 50% power in 10-second bursts and stir often to prevent burning.

Dip each bite in chocolate to help hold everything together—chocolate and strawberries are a perfect match. Place the dipped bites on parchment to cool and harden. Finish with a sprinkle of sea salt if you like.

Substitutes & options
– Nut butters: Use what you prefer—cashew, almond, peanut, or sunflower seed butter. Each gives a slightly different flavor.
– Jam: Swap the strawberry jam for any flavor you like. Raspberry would be great. You can also make your own jam.
– No protein powder: Skip it and use the same amount of extra almond flour.
– No chocolate: You can skip the chocolate coating, though the bites may be messier since the chocolate helps hold them together.

No-Bake Strawberry Shortcake Almond Bites
These sweet, chewy no-bake strawberry shortcake almond bites are vegan, made without refined sugars or oils, and a healthier sweet treat. They balance strawberry flavor with subtle almond notes and a chocolate layer.

Servings: 15 bites

Ingredients
– 1 cup strawberry jam
– 1 1/4 cup almond flour
– 6 Tbsp vanilla protein powder
– 1/4 tsp salt
– 1/4 cup maple syrup
– 1/4 cup almond nut butter
– 1–2 Tbsp milk
– 1 cup chocolate chips
– 1 Tbsp coconut oil

Instructions
1. Line a loaf pan with parchment paper.
2. In a medium bowl, mix almond flour, vanilla protein powder, and salt.
3. Add maple syrup, nut butter, and 1 tablespoon milk to the dry mix. Stir until it reaches a cookie-dough texture. If it’s too dry, add another tablespoon of milk. If it’s too wet, add almond flour 1 tablespoon at a time.
4. Press half the dough into the loaf pan.
5. Spread jam evenly over the dough. Add the remaining dough on top and press down firmly to make an even layer.
6. Freeze for 2–3 hours. Longer chilling makes cutting and coating easier.
7. Lift the chilled block from the pan using the parchment edges and cut into bite-sized pieces.
8. Melt chocolate chips with coconut oil in a double boiler or microwave (50% power, checking every 10 seconds and stirring often).
9. Dip each bite in chocolate, place on parchment, and let cool until the chocolate hardens.

Notes
– Store in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Favorite tools & discount
Save 20% on all nowfoods.com orders with code AMBER. I like their pantry staples (many gluten-free options), essential oils, and supplements.

More energy bites
Try these other easy energy bites:
– Peanut Butter & Chocolate Chip Protein Bars
– No-Bake Lemon Coconut Energy Bites
– Pumpkin Spice Oatmeal Energy Balls
– Chocolate Coconut Prune Energy Balls (Paleo Approved)

These banana oatmeal cookies are tasty and super easy to make. Made from simple ingredients—rolled oats, ripe bananas and chocolate chips—they’re a healthier sweet treat that’s soft, chewy and full of flavor.

This post is sponsored by NOW Foods; all opinions are my own.

Yes, breakfast cookies! It might sound odd, but these sweet, chewy banana oatmeal breakfast cookies are perfect for busy mornings. They’re gluten-free and dairy-free, making them easy to grab on the go when you don’t have time for a sit-down meal.

I like to make a batch during weekend food prep. They’re made with wholesome ingredients: NOW Foods rolled oats, ripe bananas (the riper, the sweeter), pecans and chocolate chips. You can reduce or skip the chocolate chips to cut sugar, but I think chocolate makes everything better. The dough only takes a few minutes to mix and bakes in about 15 minutes.

They also work great as an after-school snack, a lunchbox treat, or to satisfy a late-night sweet tooth.

Ingredients:
– 3 medium bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts work well)
– 1/2 teaspoon vanilla extract
– dash of cinnamon (about 1/4 tsp)
– pinch of salt

I love using organic rolled oats from NOW Foods. They give the cookies a perfect chewy texture and add fiber, protein and iron to start your day. The fiber helps digestion, keeps you full, and some studies suggest oats may help lower cholesterol.

This recipe is ideal for using up overripe bananas—no food waste! The riper the banana, the sweeter the cookies. Nuts add flavor and a pleasant crunch, and you can swap in your favorite nuts or even add dried fruit. The recipe is flexible and easy to adapt to different tastes and diets.

I often buy pantry staples like nuts, grains and snacks from NOW Foods. They offer a wide range of quality products, including food, sports nutrition and essential oils. Use code AMBER for 20% off at nowfoods.com.

How to make the cookies:
– Preheat the oven to 350°F and line a baking sheet with parchment paper.
– In a medium bowl, mash the bananas with a fork until smooth.
– Add the rolled oats, vanilla, cinnamon and salt; mix well.
– Fold in the chocolate chips and nuts.
– Scoop heaping tablespoons of dough onto the parchment-lined sheet. Flatten each scoop into a cookie shape (these don’t spread much as they bake).
– Bake for about 15 minutes, until firm and golden. Let cool on the pan for 3 minutes, then transfer to a rack to cool completely.

How to store:
Store the cookies in an airtight container in the refrigerator for up to 5 days. Warm briefly in the microwave for a soft, gooey bite. They can also be frozen for up to 3 months—remove as much air as possible and thaw in the fridge overnight.

Banana Oatmeal Breakfast Cookies
Prep time: 5 minutes
Cook time: 15 minutes
Course: Breakfast, Snack, Dessert
Servings: about 12 cookies

Ingredients:
– 3 medium ripe bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts)
– 1/2 tsp vanilla extract
– dash cinnamon (≈1/4 tsp)
– pinch salt

Instructions:
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Mash bananas in a medium bowl until smooth. Stir in oats, vanilla, cinnamon and salt.
3. Fold in chocolate chips and nuts.
4. Scoop heaping tablespoons of batter onto the sheet and flatten into cookie shapes.
5. Bake 15 minutes until firm and golden. Cool briefly on the pan, then transfer to a rack. Enjoy!

Fire up the grill—these teriyaki turkey burgers are full of flavor and super easy to make, perfect for a weeknight dinner or a backyard barbecue. With grilling season in full swing, this is one of my favorite turkey burger recipes. It’s hard to believe the 4th of July is almost here; summer is flying by. There’s nothing better than a big, juicy burger while you relax outside.

Everyone loves these burgers—even my picky kids gobble them up. They’re a great change from traditional beef cheeseburgers. Since we’ve been remodeling our kitchen and have been using the grill non-stop, I’ve gained a new appreciation for how simple and versatile grilling can be. We’ve tried lots of burger combos, and these teriyaki turkey burgers with pineapple slaw are a standout.

The teriyaki adds a sweet and salty caramelized flavor that gives turkey patties more moisture and depth. I like using ground turkey as a leaner option, but feel free to use beef if you prefer.

Tips for Teriyaki Turkey Burgers
– Use a teriyaki sauce, not a marinade. You can make your own, but I often use a store-bought sauce for quick weeknight meals.
– For extra flavor, grill thick slices of red onion alongside the burgers. Grilling mellows the onion’s bite and adds a sweet, smoky taste.
– Divide the meat into 4–5 even patties about 1/2 inch thick. Press a small indentation in the center of each patty so they cook evenly and don’t puff up.
– Don’t skip the pineapple slaw—its crunch and sweetness complement the teriyaki perfectly. Fresh pineapple is best, but well-drained pineapple tidbits work in a pinch (they’ll make the slaw a bit wetter and it won’t keep as long).
– The slaw lasts 2–3 days in the fridge (best within 24 hours for peak crunch) and is delicious on fish tacos too.
– You can grill or pan-fry the burgers. Grilling adds more flavor, but pan-frying—especially in a cast-iron skillet—works great in cooler months. Toast the buns on the top rack of the grill for the last few minutes for the perfect finish.

Grilled Teriyaki Turkey Burgers with Pineapple Slaw

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serves: 4 burgers

Ingredients
Teriyaki Turkey Burgers
– 1 1/2 pounds ground turkey
– 1/3 cup teriyaki sauce (not a marinade), plus a few tablespoons reserved
– 1/2 tablespoon minced garlic
– 1/3 cup panko bread crumbs
– Sautéed onion slices
– Hamburger buns (Hawaiian buns work great)

Pineapple Slaw
– 12 ounces broccoli slaw
– 1/2 cup chopped pineapple (fresh preferred; drain tidbits well if using)
– 1/3 cup Miracle Whip or mayo
– 1/2 tablespoon rice vinegar
– 1/4 cup chopped green onions
– Salt and pepper to taste

Instructions
Teriyaki Burgers
1. Preheat grill to medium-high.
2. Mix the turkey, teriyaki sauce, garlic, and panko together until combined.
3. Form into 4–5 patties about 1/2 inch thick, pressing a small indentation in the center of each.
4. Grill over medium-high heat for 5–6 minutes per side. Brush with reserved teriyaki sauce for the last 1–2 minutes.
5. Top with pineapple slaw and sautéed onions.

Pineapple Slaw
1. Combine all slaw ingredients and mix well.
2. Keep chilled in the refrigerator and eat within 2 days.

If you try these teriyaki burgers, I’d love to hear what you think!

On another note, did you see the update on my blog? I’m excited to be a paid early tester for Google’s Thank with Google pilot program. It’s an experimental feature that lets readers buy a virtual sticker to show appreciation for content. There are paid stickers and free stickers, and you can add a short message with a paid sticker. The revenue helps support the blog and the work that goes into creating content.

You can find the Thank with Google feature in several places on my site—if you try it, please tell me what you think. Thank you for your support!