Baked French Fries: Ingredients & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make French Fries in the Oven

Let’s walk through how to make the best, crispy baked french fries in the oven! Don’t forget to watch the video!

Begin by preheating the oven to 425 degrees F and greasing two large baking sheets with olive oil or cooking spray.

Then, cut the potatoes into long matchsticks and put them in a large mixing bowl.

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.

Next pour ¼ cup olive oil over potatoes and stir until evenly distributed.

Then, sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.

Spread the potatoes evenly in a single layer on the prepared baking sheets.

Then bake the homemade french fries in the preheated oven for 20 minutes, then stir.

Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Bake for an additional 10-15 minutes or until golden brown.

Once the potatoes are golden brown, remove them from the oven and serve immediately.

Serve

Serve the oven baked french fries warm with a side of homemade cheese sauce, ketchup, ranch dressing, etc.

I suggest serving them as a side dish to some of our favorite recipes:

• Homemade Hamburgers pair perfectly with these baked french fries.
• Serve them alongside BBQ chicken sandwiches, chicken kebabs. or this pistachio chicken.
• They make a great side to the best meatloaf (ever), turkey meatloaf and Greek meatballs !

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Oven Baked French Fries

Oven baked french fries are easy to make with only 4 ingredients! Homemade French fries are healthier and even more delicious than frozen or restaurant fries!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12 Servings

Calories 98kcal

Author Laura

Cost 5

Equipment

• 2 large baking sheet
• measuring spoons
• measuring cups
• mixing bowls
• spatula

Ingredients

• 2 lbs potatoes (Yukon gold or Russet)
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Additional olive oil or cooking spray for greasing pan

Instructions

• Preheat oven to 425 degrees F. Grease two large baking sheets with olive oil or cooking spray.
• Cut the potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over potatoes, stir until evenly distributed.
• Sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the potatoes evenly in a single layer on the prepared baking sheets.
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 10-15 minutes or until golden brown. **
• Remove from oven and serve warm.
• Serve warm.

Video

Notes

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.
** Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Ingredient Notes & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Nutrition

Serving: 0.5cup | Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 9mg | Iron: 1mg

More Delicious recipes

Baked Sweet Potato Fries

Crispy Oven Roasted Potatoes

Best Hamburger Recipe

Homemade Chicken Nuggets

Oven Roasted Broccoli

Cream Cheese Mashed Potatoes

I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions 

• Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
• Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
• Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets 

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them. 

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Balsamic Roasted Beets Recipe

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 3 beets peeled & diced (about 3 cups)*
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions 

• • Fresh Beets.  Any color of beet (or a mixture of colors) works well.

• • Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

• • Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

• • Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands: 

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

Serving: 0.5cup | Calories: 61.2kcal | Carbohydrates: 9.7g | Protein: 1.1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 142.3mg | Potassium: 223.1mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 20IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.6mg

More Delicious recipes

Oven Roasted Broccoli

Roasted Brussel Sprouts with Bacon

Oven Roasted Green Beans

Oven Roasted Vegetables Recipe

Oven Roasted Carrots

Oven Roasted Asparagus

Meatballs are a staple meal in our home – and we eat some variety, whether it’s classic homemade meatballs, Greek meatballs, or these chicken meatballs – at least once a week for dinner.

This chicken meatball recipe is easy to make with a handful of simple ingredients in less than 30 minutes. You can cook them on the stovetop or bake them in the oven, and they can be served in so many ways!

Chicken Meatballs: Ingredients & Substitutions

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

How to make Chicken Meatballs

We’ll walk through making this chicken meatballs recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don’t forget to watch the video!

Make the chicken meatball mixture:

Begin this recipe by making the meatball mixture. Combine ground chicken, egg, milk and Worcestershire sauce in a large bowl.

Then add the breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture.

Then roll it into balls with your hands.

To cook on the stovetop:

If you prefer to cook the chicken meatballs on the stovetop, being by heating 1-2 tablespoons of olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs (12) and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the chicken meatballs. Cook for another 4-5 minutes until they are golden brown and the internal temperature is 160 degrees F.

To bake in the oven

If you’d prefer to make baked chicken meatballs, preheat the oven to 400 degrees F. Then, grease a large baking sheet and set it aside.

Then, put the rolled chicken meatballs on a greased baking sheet evenly spread out.

Next, bake the chicken meatballs in the preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.

Serve

I make these chicken meatballs often when my babies are learning how to eat solid foods. Meat is difficult for them to chew, but meatballs are soft and yummy and easy for little eaters to enjoy!

For adults and people who don’t have trouble chewing meat (haha, this is how my brain works after spending 12 years having 6 kids), here are some delicious serving suggestions:

• Toss the chicken meatballs in homemade basil pesto sauce or this delicious avocado pasta sauce.
• Try serving them dipped in this homemade cheese sauce or tzatziki sauce.
• With your favorite store-bought pasta, or your own homemade whole wheat pasta!
• As an appetizer! 
• Make them into a healthier meatball sub!
• Make any one of our salad recipes or vegetable recipes and serve them on the side.

Store

Store leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chicken Meatballs Recipe

These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 Meatballs

Calories 38kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground chicken
• 1 egg whisked
• 2 Tablespoons whole milk
• 1 Tablespoon Worcestershire sauce
• ½ cup breadcrumbs or quick-cooking oats
• ¼ cup parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Make the meatball mixture:
• In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
• Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.

To cook on the stovetop:

• Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
• Add half of the chicken meatballs (12) and cover.
• Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
• Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

To bake in the oven:

• Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
• Place the chicken meatballs on a greased baking sheet evenly spread out.
• Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
• Serve with pasta sauce, over noodles, etc.

Video

Notes

Ingredient Substitutions & Notes

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

Store

Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Nutrition

Serving: 1meatball | Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

Try These recipes!

Healthy Turkey Meatballs

Greek Meatballs

Homemade Meatballs Recipe

Basil Pesto Sauce

I often order sweet potato fries when we go out to eat because they’re my favorite. However, these homemade sweet potato fries are even more delicious and healthier than any frozen or restaurant varieties.

Many store-bought or restaurant fries contain unnecessary ingredients such as vegetable oil, corn starch, food coloring (not joking), and preservatives.

But these homemade sweet potato fries are made with 4 nutritious ingredients and they are baked, not fried.

Sweet Potato Fries: Ingredient Substitutions & Notes

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make Sweet Potato Fries

We’ll walk through how to make sweet potato fries step-by-step, and don’t forget to watch the video. I have seen many different, more complicated methods for making these, but I have found this straightforward technique to be the best!

Begin by preheating the oven oven to 425 degrees F and greasing a large baking sheet (21” x 15”) or two regular sized baking sheets with olive oil.

Then, cut the sweet potatoes into long matchsticks and put them in a large mixing bowl.

Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Then, pour ¼ cup olive oil over the sweet potatoes in the bowl and stir until they are evenly coated.

Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.

Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown.

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

• Serve them with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Baked Sweet Potato Fries

These baked sweet potato fries are easy to make with only 4 ingredients! Homemade sweet potato fries are healthier and tastier than frozen or restaurant varieties.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

• mixing bowls
• measuring spoons
• spatula
• 2 baking sheet

Ingredients

• 2 pounds sweet potatoes
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Extra olive oil for greasing the pans

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) or two regular sized baking sheets
• Cut sweet potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over sweet potatoes, stir until the potatoes are evenly coated.
• Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the sweet potatoes evenly in a single layer on the prepared baking sheet(s).
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown. If you do not have a convection oven, switch the baking sheets between the top and bottom halfway through baking.
• Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Ingredient Substitutions

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

 

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Try These Recipes

Candied Yams

Mashed Sweet Potatoes

Sweet Potato Soup

Cinnamon Roasted Sweet Potatoes

Best Sweet Potato Casserole

Black Bean Sweet Potato Tacos

My 6th baby is a cookie fiend. He calls them “go gos” and it’s the cutest thing in the world. So, with my sole motivation being wanting him to wake up ecstatic that he gets to eat “go gos” for breakfast, I created these healthy breakfast cookies.

In this breakfast cookie recipe, bananas, peanut butter, oats and your favorite mix-ins create a hearty cookie that will keep you full until lunch.

They’re naturally sweetened with applesauce and honey so you can feel great about starting your day with cookies for breakfast!

Breakfast Cookies: Ingredients & Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

How to Make Breakfast Cookies

Let’s walk through how to make breakfast cookies step-by-step, and don’t forget to watch the video.

Begin by mashing the bananas in a large mixing bowl. I like to do this first to ensure there are no large lumps of banana in the batter.

Then, stir in the peanut butter, applesauce honey, egg and vanilla.

Next, add the oats, cinnamon and sea salt and stir until combined.

Fold in the dried cranberries and chocolate chips.

If cranberries and chocolate aren’t your think, were are some additional mix-in suggestions:

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Next, use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart.

Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).

Then, bake the breakfast cookies in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned. Do not over bake!

Remove the breakfast cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Serve

Serve slightly warm or at room temperature. I love serving them alongside our favorite smoothie recipes – especially this green smoothie.

They also make a great snack, and you’ll score major “cool mom’ points for letting your kids have cookies for a healthy snack!

Store/freeze

Once cooled, store these healthy breakfast cookies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Reheat gently in the microwave or oven set to warm to restore their fresh-from-the-oven taste and texture.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Healthy Breakfast Cookies Recipe

This healthy breakfast cookies recipe is loaded with nutritious ingredients! They are easy to make in 20 minutes and one bowl, and are hearty enough to keep you full until lunch!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 16 Cookies

Calories 109kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• potato masher
• glass batter bowl
• baking sheet
• silicone baking mat

Ingredients

• 2 bananas overripe (about 1 cup mashed banana)
• ¼ cup creamy peanut butter
• ¼ cup applesauce
• 2 TBS honey or pure maple syrup
• 1 egg
• 1 tsp pure vanilla extract
• 2 cups quick cooking oats
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• ¼ cup dried cranberries
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add peanut butter, applesauce honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).
• Bake in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

The “dough” is a little bit tacky and wet.
It holds its shape in the oven so make sure to shape the cookies by flattening them before baking.

Ingredient Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

Mix-in suggestions

If you don’t prefer chocolate chip or cranberries, here are some alternate suggestions. 

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Store/freeze

Store breakfast cookies in an airtight container  in the refrigerator for 5-7 days or in the freezer for up to two months.

Reheat gently in the microwave or in the oven set to warm. 

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

More Delicious REcipes

Banana Oatmeal Cookies

Breakfast Egg Muffins Recipe (Egg Cups)

Best Smoothie Recipes

Healthy Banana Spinach Muffins

Homemade Pancake Mix

Omelette Recipe

My oldest daughter is picky about her smoothies, but cherries are her favorite fruit, so I decided to woo her with this cherry smoothie recipe. It totally worked!

This cherry smoothie is made with 6 nutritious ingredients. It’s a protein-packed, thick and creamy smoothie bursting with fresh cherries.

Plus, it’s easy to make in 5 minutes and will convince even smoothie skeptics that smoothies really are delicious!

Cherry Smoothie: Ingredients & Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Greek yogurt. use your favorite yogurt! I suggest full-fat for the best results. Vanilla or cherry flavored varieties are great choices too.
• Frozen cherries. you can use fresh summer cherries that have been frozen (preference), or store-bought frozen cherries. You can also use fresh, unfrozen cherries if that is what you have on hand.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
• Vanilla extract. vanilla beans or paste work well too.
• Honey. maple syrup is a good substitute for honey.

How to Make a Cherry Smoothie

We’ll walk through this cherry smoothie recipe step-by-step, and don’t forget to watch the video.

Use a Vitamix

For the best smoothies I recommend using a Vitamix blender. Check out this Vitamix Buying Guide to learn why I chose Vitamix 10+ years ago and never looked back! 

Add ingredients to blending container

Begin by adding all the ingredients in the order listed in the cherry smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

Add the milk first, then the rest of the ingredients, for easy blending. Then add the honey on top of the frozen fruit so that it doesn’t get stuck to the bottom of the blending container.

Cherry Smoothie Optional Mix-Ins

You can add some nutritional boosters to this cherry smoothie, here are some suggestions.

• Cinnamon. I made this optional because not everyone loves cinnamon in their smoothies, however adding ¼ teaspoon makes it taste a little bit like a cold cherry pie – which I am totally here for.
• Greens. Adding 1 cup of spinach or mixed greens, won’t effect the taste or texture of this smoothie at all. It will change the color, so keep that in mind.
• Protein powder. Adding a scoop of vanilla or chocolate protein powder (think black forest smoothie) is a great choice.
• Chia seeds.  for some extra protein and fiber, add 1 tablespoon chia seeds and drink the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Blend the Cherry Smoothie

Once the ingredients are in the blending container, secure the lid and blend until the mixture is smooth – starting on low speed and increasing to high. Use the tamper to press the ingredients to the blades (if using a Vitamix).

Serve

Then pour the cherry smoothie into 2-4 glasses and serve immediately. You can top with extra cherries, bee pollen, a sprinkle of chia seeds, slices of bananas, etc.

Store/freeze

You can store leftover cherry smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Cherry Smoothie Recipe

This healthy cherry smoothie recipe is made with 6 ingredients in 5 minutes. It's thick and creamy and loaded with sweet cherries!

Course beverage, Breakfast, Drinks, smoothie, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Smoothies

Calories 186kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula

Ingredients

• 1 cup unsweetened almond milk
• ¼ cup Greek yogurt
• 1 ½ cups cherries pitted and frozen (10 oz)
• 1 banana frozen
• ½ teaspoon pure vanilla extract
• 1 Tablespoon honey

Optional add ins

• 1 scoop protein powder (vanilla or chocolate)
• 1 cup spinach
• 1 Tablespoon chia seeds
• ¼ tsp cinnamon

US Customary – Metric

Instructions

• Put ingredients in the order listed in the container of a Vitamix, or another high-powered blender.
• Secure the lid and blend, starting on low speed and increasing to high, for 50-60 seconds or until the mixture is smooth.
• Pour into 4 glasses and enjoy.

Video

Notes

*Nutritional information calculated without add-ins. 

Ingredient Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Greek yogurt. use your favorite yogurt! I suggest full-fat for the best results. Vanilla or cherry flavored varieties are great choices too.
• Frozen cherries. you can use fresh summer cherries that have been frozen (preference), or store-bought frozen cherries. You can also use fresh, unfrozen cherries if that is what you have on hand.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
• Vanilla extract. vanilla beans or paste work well too.
• Honey. maple syrup is a good substitute for honey.

Store/Freeze

You can store leftover cherry smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Nutrition

Serving: 0.5recipe | Calories: 186kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 173mg | Potassium: 484mg | Fiber: 4g | Sugar: 30g | Vitamin A: 106IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 1mg

Best Smoothie Recipes

Homemade Cherry Pie

Cherry Muffins

Best Green Smoothie Recipe

If you’re like us in the summertime and rely on your grill and garden to make most of your meals, then you will love this bruschetta chicken recipe!

Chicken breasts are infused with flavor in a delicious marinade then grilled and topped with an easy & delicious homemade bruschetta.

Serve it with some fresh mozzarella and toasty bread for a healthy & delicious main dish your whole family will love.

Bruschetta Chicken: Ingredients & Substitutions

• Chicken Breasts. Chicken thighs or wings also work well.
• Olive Oil. I don’t recommend substitutes, although if I had to avocado oil would be my top choice.
• Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
• Minced Garlic. freshly minced or jarred are both great choices.
• Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
• Fresh Basil. there are no substitutes for fresh basil! do not leave it out!

How to Make Bruschetta Chicken

Marinate the chicken

In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.

Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Pour the marinade over the chicken turn to coat the chicken.

Marinate in the refrigerator for 1-6 hours.

Make the Bruschetta topping

While the chicken is marinating, make the bruschetta.

Finely chop the basil and dice the tomatoes.

In a medium bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.

Add the diced tomatoes and basil and stir to combine.

Season with salt and pepper to taste.

Set aside at room temperature.

Make the toasted bread (optional for serving)

You do not have to serve the bruschetta chicken with bread – however we love to add it as a fun side or way to eat the chicken.

Slice one baguette or loaf of french bread into individual-sized servings.

Spread the bread evenly on a large baking sheet and brush the surface of each piece with olive oil.

Bake in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.

Grill the bruschetta chicken

Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.

Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Assemble

Place the cooked chicken breasts on a serving plate.

Top with prepared bruschetta.

Add parmesan cheese or mozzarella if desired.

Serve

Serve warm with toasted french bread and a side burrata salad. This also pairs well with pesto pasta, lemon pasta salad and a yummy summer fruit salad.

Store

Store leftover bruschetta chicken in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I’m ready to enjoy the leftovers.

I don’t recommend freezing this recipe because freezing changes the texture of the tomatoes.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Bruschetta Chicken Recipe

This grilled bruschetta chicken recipe is a healthy, fresh main dish perfect for summertime. Marinated chicken is topped with homemade bruschetta and fresh mozzarella or parmesan cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Lactose

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 Servings

Calories 316kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 lbs chicken breasts sliced thin (4 pieces)
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• Extra Salt and Pepper for sprinkling

Bruschetta topping

• 1 pound tomatoes (about 3 medium tomatoes)
• ¼ cup fresh basil minced
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• ¼ to ½ teaspoon fine sea salt to taste
• freshly ground black pepper or to taste

Fresh mozzarella or parmesan cheese for serving (optional)

Toasted French bread for serving (Optional)

US Customary – Metric

Instructions

Marinate chicken

• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.
• Pour the marinade over the chicken turn to coat the chicken.
• Marinate in the refrigerator for 1-6 hours.

Make the Bruschetta

• While the chicken is marinating, make the bruschetta.
• Finely chop the basil and dice the tomatoes.
• In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.
• Add the diced tomatoes and basil and stir to combine.
• Season with salt and pepper to taste.
• Set aside at room temperature.

Grill

• Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.
• Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Assemble

• Place the cooked chicken breasts on a serving plate.
• Top with prepared bruschetta.
• Add parmesan cheese or mozzarella if desired.
• Serve warm with toasted bread.

Video

Notes

To Make Toasted bread (Optional)

1. Preheat oven to 400 degrees F.
2. Slice one baguette or loaf of french bread into individual-sized servings. 
3. Then, spread the bread slices evenly on a large baking sheet and brush the surface of each piece with olive oil.
4. Bake in the preheated oven for about 5-8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.

To bake the chicken (instead of grill)

After marinating, arrange the chicken breasts in a single layer in a 9×13″ baking dish. Bake at 400 degrees F. for 15-25 minutes, until the chicken reaches an internal temperature of 160 degrees F. Baking time depends on the thickness of your chicken breasts. Top with bruschetta after baking.

Ingredient Substitutions

• Chicken Breasts. Chicken thighs or wings also work well.
• Olive Oil. I don’t recommend substitutes, although if I had to avocado oil would be my top choice.
• Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
• Minced Garlic. freshly minced or jarred are both great choices.
• Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
• Fresh Basil. there are no substitutes for fresh basil! do not leave it out!

Store

Store in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I’m ready to enjoy the leftovers.

I don’t recommend freezing this recipe because freezing changes the texture of the tomatoes.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 6g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 561mg | Potassium: 1124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1093IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg

Try these recipes

Pesto Tortellini Recipe

Easy Tomato Bruschetta Recipe

Basil Pesto Sauce

Pasta Primavera Recipe

These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack.

I also love serving them alongside our favorite mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce.

Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad!

Roasted Chickpeas Recipe: Ingredients & Substitutions

These roasted chickpeas are really versatile.

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

How to Roast Chickpeas

I perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any!

Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside.

Next, drain and thoroughly rinse the chickpeas (if using canned).

Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness.

While the chickpeas are drying, mix the spices together in a small bowl.

Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil.

After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated.

If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.

Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated.

Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again.

Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).

Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness

Store/Freeze

I suggest storing these in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw.

To re-crisp the chickpeas

If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees F and bake them for 2 to 5 minutes.

FAQs about roasted Chickpeas

Here are answers to some of the frequently asked questions about making this roasted chickpeas recipe!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Crispy Roasted Chickpeas Recipe

This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad!

Course Salad, Snack

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 8 servings

Calories 53.3kcal

Author Laura

Cost 3

Equipment

• measuring spoons
• baking sheet
• glass batter bowl
• spatula

Ingredients

• 15 oz chickpeas (drained and rinsed)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground corriander
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ to 1 Tablespoon olive oil

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Lightly spray a baking sheet with cooking oil (olive oil or avocado oil) or cooking spray. Set aside.
• Drain and rinse the chickpeas.
• Then, put the chickpeas on a paper-towel lined plate and pat dry. If necessary, discard wet paper towels and use fresh ones. Let the chickpeas dry on the paper towels until they are no longer wet.
• In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
• Transfer the rinsed and thoroughly dried chickpeas to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes "naked" – meaning without any oil or spices.
• After 15 minutes, remove the chickpeas from the oven and drizzle ½ Tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil (up to 1 tablespoon) until all the chickpeas are lightly coated.
• Once the chickpeas are coated in oil, add the spice mixture and stir until evenly distributed.
• Bake at 400 for 10 additional minutes, then remove from the oven and stir the chickpeas.
• Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 30-35 minutes of baking).
• Turn off oven and open the oven door so it's slightly ajar. Let the chickpeas cool in the oven to achieve maximum crispiness.
• Serve with your favorite recipes like this Greek Salad.

Video

Notes

How to Store Roasted Chickpeas

Store these roasted chickpeas in an airtight container at room temperature.

How to Re-crisp

If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes. 

Ingredient Substitution notes:

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

Nutrition

Serving: 2Tablespoons | Calories: 53.3kcal | Carbohydrates: 8.7g | Protein: 2g | Fat: 1.3g | Potassium: 70.1mg | Fiber: 1.7g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.5mg

Favorite Mediterranean Recipes

Homemade Hummus

Greek Chicken Marinade

Tabbouleh Recipe

Homemade Pita Bread Recipe

Mediterranean Chickpea Salad

Easy Homemade Tzatziki Sauce

This BBQ chicken salad is one of my all-time favorite dinner recipes. It’s my choice when I’m craving a hearty, savory dinner that’s still healthy and satisfying.

Made with fresh cornbread croutons and homemade ranch dressing, this bbq chicken salad is my version of comfort food!

In this recipe, BBQ chicken (either grilled BBQ chicken or crockpot bbq chicken), is served on top of a bed of greens loaded with toasted corn, green onions, cilantro, croutons, avocado and more.

Toss it with this homemade ranch dressing or this avocado dressing for an irresistible salad you’ll make on repeat.

BBQ Chicken Salad: Ingredients & Substitutions

• Barbecue chicken. I suggest using either this crockpot BBQ chicken or this grilled BBQ chicken recipe!
• Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
• Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
• Green onions. Red onions are a great substitute.
• Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
• Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
• Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing, homemade

How to Make BBQ Chicken Salad

Let’s walk through how to make the best barbecue chicken salad! I have seriously perfected this salad over the years because it’s my favorite! So I promise if you follow the recipe you will love it! Don’t forget to watch the video.

Prepare the BBQ chicken

Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinate) or this Crockpot BBQ Chicken recipe.

Toast the Corn

The toasted corn is key to making a delicious BBQ chicken salad that stands out from the rest. Begin by cooking the corn with 1 Tablespoon of butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set it aside to use on the salad.

Assemble the BBQ Chicken Salad:

Once the chicken and corn are ready, it’s time to assemble the salad.

Combine the lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 tablespoon of each ingredient to use to garnish the top, toss to combine.

Then toss the salad with your dressing of choice. Mine is always ranch dressing, however this avocado dressing tastes amazing on this salad.

Finally, top the bbq chicken salad with the remaining ingredients and sliced or shredded BBQ chicken and serve!

Or make individual servings

I like to serve this barbecue chicken salad in individual portions so guests can make it their own.

To do this, combine all the salad ingredients in a large serving bowl besides the dressing and BBQ chicken.

Then let guests/family members build and dress their BBQ chicken salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!

Serve

What I love about this recipe is that it’s an entire meal all on its own. So I suggest serving it as a main dish (especially if you make homemade croutons or cornbread croutons).

You can serve it with other sides like homemade pretzel bread or no knead bread. I like to make a large bowl of this summer fruit salad to serve on the side as well!

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

BBQ Chicken Salad Recipe

This BBQ chicken salad is better than any restaurant! Flavorful BBQ chicken, carrots, toasted corn, avocado, green onions, croutons and more combine to make the best barbecue chicken salad ever!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 Servings

Calories 238kcal

Author Laura

Equipment

• measuring spoons
• measuring cups

Ingredients

• 2 lbs BBQ Chicken* (cooked)
• 5 oz spring mix or romaine lettuce
• 1 large carrot shredded
• 4 green onions sliced thin
• 1 cucumber peeled and diced
• ¼ cup cilantro
• 1 avocado diced
• 1 cup croutons

Toasted Corn

• 1 ½ cups corn frozen or fresh cut off the cob.
• 1 TBS salted butter
• ¼ tsp sea salt

Ranch Dressing (or your preferred dressing)

Instructions

Prepare the BBQ chicken

• Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinade) or this Crockpot BBQ Chicken recipe (https://joyfoodsunshine.com/crockpot-bbq-chicken/) .

Toast the corn

• Cook corn with 1 TBS butter over medium-high heat until lightly browned.
• Once browned, sprinkle with sea salt.
• Set aside to use on the salad.

Assemble the salad:

• Combine lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 TBS of each ingredient to use to garnish the top, toss to combine.
• Toss the dressing of your choice like avocado dressing or ranch dressing.
• Top with remaining ingredients and sliced or shredded BBQ chicken.**

Video

Notes

*Use either this crockpot BBQ chicken or this grilled BBQ chicken recipe!

Serving

**You can serve this as one large salad, or in individual portions (my preference) and let your guests dress their own salad.

Ingredient Substitutions 

• Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
• Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
• Green onions. Red onions are a great substitute.
• Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
• Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
• Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Nutrition

Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 14g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 255mg | Potassium: 735mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1786IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg

Try These Recipes!

Crockpot BBQ Chicken

BBQ Chicken Pizza

BBQ Chicken Marinade

Ranch Dressing Mix (Ranch Seasoning)

Since smoothies are my favorite drink and raspberries are my favorite fruit, naturally I had to share my favorite raspberry smoothing recipe with you!

This raspberry banana smoothie is made with 5 nutritious ingredients. It’s light and fresh and naturally sweet.

Plus, it’s easy to make in 5 minutes and is sure to become your favorite summer smoothie!

Raspberry Smoothie: Ingredients & Substitutions

• Almond milk Milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Honey. maple syrup is a good substitute for honey.
• Frozen raspberries. you can use fresh summer raspberries that have been frozen (preference), or store-bought frozen raspberries. Using frozen berries creates a thick flavorful smoothie.
• Frozen Banana. Adding frozen banana to smoothies is my favorite way to sweeten a recipe as well as give the smoothie a creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Lemon juice. I like the acid in this recipe to bring everything together. Lime juice works well too.

How to Make a Raspberry Smoothie

We’ll walk through this raspberry smoothie recipe step-by-step, plus you can watch the video for additional recipe support.

Use a Vitamix

For the best smoothies I recommend using a Vitamix blender. Check out this Vitamix Buying Guide to learn why I chose Vitamix 10+ years ago and never looked back! 

Add ingredients to blending container

Begin by adding all the ingredients in the order listed in the raspberry smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

It’s important to add the milk first, then the rest of the ingredients, for easy blending. Add the honey on top of the frozen fruit to ensure it doesn’t stick to the bottom of the blending container.

Raspberry Smoothie Optional Mix-Ins

You can add some nutritional boosters to this raspberry banana smoothie, here are some suggestions.

• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, so keep that in mind.
• Protein powder. Adding a scoop of vanilla protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, I recommend adding 1-2 Tablespoons chia seeds and drinking the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Blend the Raspberry Smoothie

Once the ingredients are in the blending container, secure the lid and blend until the mixture is smooth – starting on low speed and increasing to high. Use the tamper to press the ingredients to the blades (if using a Vitamix).

You may need to pause, scrape down the sides and continue blending to ensure your smoothie is thick and frozen and avoid over-blending.

Serve

Next, pour the raspberry smoothie into 2-4 glasses and serve immediately.

I like to serve smoothies as part of a complete breakfast – with some of our other breakfast recipes like peanut butter banana baked oatmeal or baked egg muffins.

This raspberry smoothie also makes a delicious snack on warm summer days after spending the day swimming at the pool or hiking!

Store/freeze

You can store leftover smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Raspberry Smoothie Recipe

This healthy raspberry smoothie recipe is made with 5 ingredients in 5 minutes. It’s a light and refreshing breakfast or snack.

Course beverage, Breakfast, Drinks, smoothie, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Servings

Calories 263kcal

Author Laura

Equipment

• Vitamix blender
• measuring spoons
• measuring cups

Ingredients

• 1 ½ cups unsweetened almond milk or your choice of milk
• 2 cups frozen raspberries (10 oz)
• 1 teaspoon lemon juice
• 1 banana frozen
• 2 Tablespoons honey
• Optional add-ins
• 2 Tablespoons vanilla protein powder optional
• 1 cup spinach optional

US Customary – Metric

Instructions

• Add ingredients in the order listed to the container of a Vitamix blender (or another high-powered blender).
• Blend, starting on low speed an increasing to high. Use the tamper to press the ingredients into the blades. Blend on high until smooth.
• Pour into 4 glasses and serve immediately.

Video

Notes

Ingredient Substitutions

• Almond milk Milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Honey. maple syrup is a good substitute for honey.
• Frozen raspberries. you can use fresh summer raspberries that have been frozen (preference), or store-bought frozen raspberries. You can use fresh raspberries too, especially if you have frozen bananas. 
• Lemon juice. I like the acid in this recipe to bring everything together. Lime juice works well too.

Optional smoothie add-ins: 

• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, so keep that in mind.
• Protein powder. Adding a scoop of vanilla protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, I recommend adding 1-2 Tablespoons chia seeds and drinking the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Store/Freeze

You can store leftover smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Nutrition

Serving: 0.5recipe | Calories: 263kcal | Carbohydrates: 49g | Protein: 13g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 547mg | Fiber: 10g | Sugar: 31g | Vitamin A: 1484IU | Vitamin C: 42mg | Calcium: 346mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!