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Chicken Burrito Bowls

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These Chicken Burrito Bowls are the perfect addition to your Taco Tuesday routine. It is a delicious and nutritious Chipotle copycat. Perfectly spiced, juicy chicken breast, steamed rice, beans, fresh veggies, lime juice, and cooling sour cream. These chicken taco bowls are fresh, light and completely customizable. Simply pile on all your favorite burrito or taco fillings.

3 burrito bowls, filled with chicken, onion, corn, beans, rice, avocado, and sour cream

Ingredients in Chicken Burrito Bowls

Ingredients to make burrito bowls - chicken, onion, corn, beans, rice, avocado, lettuce and sour cream

Ingredient Notes

  • Chicken: For this chicken burrito bowl recipe, I used boneless, skinless chicken breasts. You could also use chicken thighs. Or you can switch things up completely and use steak, pork, shrimp, or fish. (Try this Low Carb Fish Taco Bowl Recipe)
  • Rice: I used steamed white rice, but you could also use brown rice, or even cauliflower rice.
  • Corn: To make this a quick and easy chicken burrito bowl, I used canned corn, but you can certainly use fresh corn. It is also delicious with some of my Grilled Corn Salsa on top.
  • Beans: My favorite beans for a burrito bowl are black beans, but you can use any type of bean that you prefer. For a lower carb option, try these black soy beans.
  • Seasonings: For this recipe you can use a packaged fajita seasoning or taco seasoning, or you can make my Homemade Taco Seasoning recipe.

How to make the best Chicken Taco Bowls

sliced chicken breast in a bowl, being marinated in olive oil, water, and fajita seasonings

Step By Step Instructions

STEP 1: Whisk together the fajita seasoning, 1 tablespoon of the olive oil and two tablespoons of water in a large mixing bowl. Add the chicken to the bowl and toss until the chicken is evenly coated in the seasoning mix. 

sliced chicken breast being cooked in a cast iron skillet in olive oil, water, and fajita seasonings

STEP 2: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken to the pan and cook until it is cooked all the way through and is no longer pink, about 8 minutes.

step by step instructions for how to build a chicken burrito bowl

STEP 3: Assemble the burrito bowls by dividing the rice, lettuce, beans, corn, onion, tomatoes and avocado evenly among four bowls. Top each one with some chicken, a squeeze of lime juice, sour cream, and cilantro, if using. 

Recipe Tips and Variations

  • Storage: I recommend storing all of the individual toppings separately. From there you can reheat the chicken and assemble the bowls.
  • Change up the protein: These chicken burrito bowls are also delicious made with beef, shrimp, pork, or even fish.
  • Make it low carb: To make these low carb burrito bowls you only need to make a few simple changes. Swap the rice for this Cilantro Lime Cauliflower Rice. Swap the beans for black soy beans or omit them altogether. Omit the corn, or swap it out for another one of your favorite low carb vegetables like sautéed bell peppers, mushrooms, or caramelized onions.
  • Make it vegetarian: You can easily make this a vegetarian burrito bowl by swapping out the chicken for tofu, any of your favorite meatless "meat" products, or more veggies.
a burrito bowl, filled with chicken, onion, corn, beans, rice, avocado, and sour cream

Frequently Asked Questions

Are burrito bowls healthy?

That's the beauty of a burrito bowl, you are completely in control of the toppings and can make it as healthy as you want. Best of all, without the tortilla they are gluten free and much lower in carbs.

What is a burrito bowl?

A burrito bowl is all of your favorite burrito ingredients, piled into a bowl instead of being wrapped in a tortilla. It is a healthier alternative and is a lot less messy to eat.

a chicken burrito bowl, filled with chicken, onion, corn, beans, rice, avocado, and sour cream

What to Serve with Chicken Burrito Bowls

a burrito bowl, filled with chicken, onion, corn, beans, rice, avocado, and sour cream with a bite taken out of it and a fork

Other Recipes You Might Enjoy

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Slow Cooker Turkey Chili

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This healthy turkey chili recipe is thick and hearty, and loaded with flavor. Ground turkey, beans, corn, onion, garlic, jalapeños, tomatoes and warm spices slow cooked to perfection.

white bowl full of slow cooked chili, topped with cheese, sour cream and jalapeños

Ingredients in Slow Cooker Turkey Chili

Ingredients laid out for a homemade slow cooker chili - turkey, beans, spices, corn, tomatoes, onion, garlic

Ingredient Notes and Substitutions

  • Ground turkey: This turkey chili recipe is also delicious with ground pork, ground beef, ground chicken, ground bison and ground lamb. (Try this Instant Pot Vegetable Beef Soup)
  • Tomatoes: This slow cooker turkey chili recipe calls for a 28 ounce can of tomato sauce. You could also use crushed tomatoes, or even a 14.5 ounce can of tomato sauce and a 14.5 ounce can of diced tomatoes
  • Frozen corn: You can also use fresh corn or canned corn. You can also use celery or carrots in its place. (Try this Grilled Corn Salsa)
  • Kidney beans: You could also use pinto beans, black beans or any combination of the 3.
  • Onion: For this recipe I used sweet onion. You can also use white onion, red onion, or even shallots.

How to make Crock Pot Turkey Chili

Slow cooker with ingredients for chili - turkey, beans, onion, garlic, tomatoes, corn, seasoning

Step By Step Instructions

STEP 1: Cook the ground turkey in a skillet over medium-high heat. Break the turkey apart with a wooden spoon and cook until browned. Transfer the turkey to the slow cooker, along with the onion, garlic and jalapeños. 

STEP 2: Add the chili powder, cumin, paprika, salt, pepper, oregano, cayenne pepper and corn. 

STEP 3: Mix in the beans, tomatoes with green chilies and tomato sauce.

A slow cooker loaded up with ground turkey, beans, corn, onion, garlic, jalapeños, tomatoes and warm spices to make homemade chili

STEP 4: Stir to combine all of the ingredients. Cover and cook the turkey chili on low for 6 hours, or high for 3 hours.

slow cooker full of homemade turkey chili with a ladle

Recipe Tips and Variations for turkey chili

  • Storage: Store leftover slow cooker turkey chili in the refrigerator for up to 5 days. Alternatively, you can freeze this chili for up to 6 months. (These are my favorite storage and meal prep containers)
  • Reheating: I recommend reheating this on the stove top.
  • Freezing: I like to make a double batch of this crock pot turkey chili and freeze half for later.
  • Add cocoa powder: Adding 2 to 3 tablespoons of unsweetened cocoa powder gives this chili a richer, deeper flavor.
  • Make it low carb: Make this homemade turkey chili low carb by omitting the beans and swapping the corn for celery. Or for a low carb bean option, you can use black soy beans.
  • Serving suggestions: I like to top this slow cooker turkey chili with sour cream, sharp cheddar cheese and Pickled Jalapeños. I serve them with these Cheddar Bacon Jalapeño Gluten Free Biscuits
2 white bowls full of slow cooked chili, topped with cheese, sour cream and jalapeños

Frequently Asked Questions

How to make turkey chili on the stovetop

Brown the turkey in a large pot or Dutch oven. Add the remaining ingredients to the pot, bring to a boil, and then reduce to low and cook for 2 to 3 hours.

Do you have to cook turkey before adding it to a slow cooker?

Technically no, but it will have a much better taste and texture if you brown it in a skillet before adding it to the the slow cooker.

What kind of beans are best for chili?

The best beans for chili are pinto beans, kidney beans, and black beans.

white bowl full of slow cooked chili, topped with cheese, sour cream and jalapeños

Other Recipes You Might Enjoy

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Dill Pickle Soup

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This Creamy Dill Pickle Soup is thick and hearty and can be ready in just 30 minutes. Rich broth, creamy potatoes, silky cream, sautéed vegetables, savory herbs, and the tart, briny flavor of dill pickles come together to make the perfect winter comfort food.

a cast iron pot full of dill pickle soup, garnished with green onions and served with bread

Ingredient in Dill Pickle Soup

ingredients for soup - potatoes, pickles, celery, onion, carrot, broth, garlic, salt, butter, cream

Ingredient Notes

  • Vegetables: Celery, carrot, and onion (known as mirepoix) and garlic are the aromatic flavor bases for this soup. The garlic adds a delicious depth of flavor and the potatoes give a silky creaminess to the soup when pureed. (Try this Creamy Mushroom Soup)
  • Chicken stock: If you do not have any chicken stock on hand, or you want to make this a vegetarian pickle soup, you can substitute with vegetable stock. (Try this Tomato Tortellini Soup)
  • Flour: The flour is used to help thicken the soup, but it can definitely be made without it. Alternatively, you can use potato starch, tapioca flour, or cassava flour.
  • Sour cream: The sour cream gives this dill pickle soup the perfect amount of tang.
  • Heavy cream: In place of the heavy cream, you could also use milk, coconut milk, or almond milk.
  • Herbs and spices: To use fresh herbs, simply triple the amount of dried herbs. 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs. (Try this Herby Everything Seasoning)

Step By Step Instructions

step by step directions for making dill pickle soup

How to Make Dill Pickle Soup

STEP 1: Heat 2 tablespoons of the butter and the olive oil together in a large soup pot or Dutch oven over medium heat. Add the carrots, celery and onion and cook until the veggies are tender, about 7 minutes.

STEP 2: Remove the veggies from the pot and set aside. Melt the remaining 2 tablespoons of butter in the pot. Add the garlic and cook until it isfragrant, about 1 minute.

STEP 3: Stir in the flour, dill, thyme, oregano, salt, pepper and paprika, and cook until lightly browned. 

STEP 4: Add the chicken stock and pickle juice. Stir until all ingredients are well combined. 

step by step photos for how to make homemade dill pickle soup

STEP 5: Bring to a boil over high heat and stir in the potatoes. Cook for 8 to 10 minutes or until the potatoes are soft.

STEP 6: Reduce the heat to medium-low. Using an immersion blender, puree the soup right in the pot. The soup should be mostly creamy, but with some visible chunks of potatoes.

STEP 7: Stir in the sour cream and heavy cream until well incorporated and smooth.

STEP 8: Add the sautéed vegetables back to the pot, along with the pickles. Let simmer for an additional 15 minutes. Garnish with green onions before serving. 

a white bowl full of creamy soup, garnished with green onions and served with bread
  • Immersion blender: This is one of my favorite kitchen tools. It is perfect for pureeing sauces, soups, salsas etc. Best of all, you can use it right in the pan.
  • Dutch oven: Everyone should own at least one dutch oven. My favorites are the enameled cast iron variety. With a little care and proper cleaning and storage, they will last a lifetime.
  • Sharp knives: Did you know that you are more likely to cut yourself with a dull knife that a sharp knife? In terms of knives, you often get what you pay for. (This is the set I own)
a cast iron soup pot of pickle soup, with 2 bowls of soup next to it, garnishes with green onions

Recipe Tips and Variations for Dill Pickle Soup

  • Storage: Store leftover dill pickle soup in the refrigerator for up to 4 days. (These are my favorite storage and meal prep containers)
  • Reheating: While you can absolutely microwave this soup, it is best when reheated on the stovetop.
  • Add a protein: While this Polish pickle soup is delicious exactly as it is, it is also really good with chicken. To make it easy, add some shredded rotisserie chicken during the last simmer. It is also delicious with kielbasa.
  • Add bacon: What goes better with a rich, creamy soup that some crispy smoky bacon? Cook the bacon until crispy, crumble and serve on top of the soup as a garnish.
  • Top it with croutons: For a nice crunchy element, top it with some of these Garlic Parmesan Croutons.
  • Top it with cheese: This dill pickle soup is delicious topped with some shredded mozzarella or sharp cheddar cheese.
  • Make it low carb: To make this low carb, simply omit the flour and swap the potatoes for cauliflower.
  • Make it paleo: To make this paleo, swap out the flour for tapioca flour, the sour cream for plain, unsweetened coconut or almond milk yogurt and the heavy cream for full-fat coconut milk.
  • Make it Whole30 compliant: To make this Whole30 compliant, swap out the flour for tapioca flour or cassava flour, the sour cream for plain, unsweetened coconut or almond milk yogurt and the heavy cream for full-fat coconut milk.
a cast iron pot full of dill pickle soup, garnished with green onions and served with bread

Frequently Asked Questions

Where did dill pickle soup originate?

Pickle soup (Zupa Ogorkowa) is a traditional Polish soup.

Can you freeze dill pickle soup?

Yes, this soup freezes quite well. Let cool completely before freezing. Transfer to an air-tight container or vacuum seal. Store for up to 3 months.

How to make slow cooker dill pickle soup

To make this in the slow cooker, just add all of the ingredients to the slow cooker, and cook on high for 4 hours, or low for 8 hours. Use an immersion blender to puree the soup until creamy, but still with visible chunks of the vegetables.

What to serve with dill pickle soup

Serve with fresh garlic bread, crackers, croutons, or even chips.

a white bowl full of creamy soup, garnished with green onions and served with bread

Other Recipes You Might Enjoy

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REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Cheesy Spinach Stuffed Peppers

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These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.

red bell peppers stuffed with cheese and spinach, served on a white plate

How to make Cheesy Spinach Stuffed Peppers

ingredients laid out - peppers, spinach onion, garlic, cheese, olive oil, nutmeg

Ingredient Notes

  • Bell peppers - You can make these vegetarian stuffed peppers with any color bell pepper you prefer - red, yellow, green or orange. They are also delicious made with poblano peppers. (Try these Philly Cheesesteak Stuffed Peppers)
  • Spinach: I used fresh baby spinach, but you can also use frozen spinach. I give the amounts in the recipe card below. Alternatively, you can switch things up entirely and make these keto stuffed peppers using kale, cabbage, or even shaved Brussels sprouts. Better yet, use a mixture of all of those combined. (Try this Spinach and Artichoke Dip)
  • Onions - For this recipe I used yellow onions. You can also use white onions, red onions, or even shallots.
  • Mozzarella cheese: These Cheesy Spinach Stuffed Peppers are also delicious with sharp cheddar cheese, gruyere, parmesan, havarti, or any combination of these.
  • Ricotta cheese: The ricotta gives the filling a smooth creaminess. You can also use cream cheese or mascarpone.

How to make Cheesy Spinach Stuffed Peppers

step by step photos for how to make vegetarian stuffed peppers

Step by Step Instructions

STEP 1: Preheat the oven to 375°F. Place the peppers in a baking dish. Bake for 10 minutes.

STEP 2: While the peppers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant. 

STEP 3: Add the spinach, salt, pepper, and nutmeg.

STEP 4: Cook until the spinach is wilted. 

step by step photos for how to make vegetarian stuffed peppers

STEP 5: Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.

STEP 6: Divide the mixture evenly between all of the bell peppers.

STEP 7: Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred.

baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 5 days. (These are my favorite storage and meal prep containers)
  • Reheating: I recommend reheating these cheesy spinach stuffed peppers in the oven or the air-fryer. Heat at 275°F until warmed through. (This is the air fryer that I have and love. I use it every day.)
  • Make ahead: You can make the filling ahead of time and then prepare the peppers when you are ready to eat. (Try these Sloppy Joe Stuffed Peppers)
  • Add a protein: As the recipe is written, these are the perfect vegetarian stuffed peppers, but the cheesy spinach filling is also delicious with shredded chicken, shrimp, crab, or even sausage added.
  • Add more veggies: These stuffed peppers are a great way to use up any extra vegetables you have on hand. Some of my favorite vegetables to add are mushrooms, artichokes, kale, or carrots.
  • Make stuffed mushrooms: This cheesy spinach feeling is also delicious in stuffed mushrooms. (Try these Sausage Stuffed Mushrooms)
baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

Frequently Asked Questions

Can I use a different color bell pepper?

Yes, these stuffed peppers are delicious with yellow, red, orange, and green bell peppers. They are also delicious made with poblanos.

Can stuffed peppers be made in an air-fryer?

Yes, to make these in the air fryer, pre-cook the bell peppers in an air-fryer for 5 to 8 minutes at 375°F. Then cook the filling as per the directions. Stuff the peppers and pop them back in the air fryer for 10 more minutes.

baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Beef Birria Quesatacos - (Quesabirria Tacos)

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These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consomé. They are the perfect way to use up leftovers.

A stack of Quesabirria tacos
A bowl of shredded birria beef in a white bowl

Ingredient in Birria Quesatacos

Ingredients to make Quesabirria Tacos - beef, corn tortillas, consumme, and cheese

Ingredient Notes

  • Beef birria: To make these Quesabirria Tacos, we are utilizing leftover Beef Birria. It takes some time to make, but if you plan ahead, you can have beef birria one night, and then Birria Quesatacos the next night.
  • Cheese: When it comes to cheese, the sky is the limit. Some of my favorite cheeses to use on these Birria Tacos is Monterey Jack, Mozzarella, Oaxaca, Panela, or Cotija.
  • Corn tortilla: Make sure you are using a high quality corn tortilla. It really does make all the difference. Alternatively, you can use a flour tortilla, but it may not crisp up as much as a corn tortilla. For a low carb alternative, make these Pork Rind Tortillas, use these almond flour tortillas, these low carb tortillas, or these low carb corn tortillas.
  • Birria oil: The birria oil is skimmed off the top of the broth of the cooked beef. It is then used to fry the tortillas. It makes for incredibly flavorful and crunchy tacos.

How to make Beef Birria Quesatacos

Step by step directions for making Beef Birria Quesatacos

Step By Step Instructions

STEP 1: Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side. 

STEP 2: Add ½ ounce of cheese to one half of the tortilla and let it melt.

STEP 3: Top with some of the shredded beef, and then top with another ½ ounce of cheese. Fold the tortilla in half. 

STEP 4: Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side. 

A stack of tacos on a platter, garnished with limes and served with consome

Recipe Tips and Variations

  • Storage: Store leftover Birria Quesatacos in the refrigerator for up to 5 days.
  • Reheating: I recommend reheating the leftover tacos in a pan on the stovetop, or in an air fryer.
  • Make a low carb version: To make a a low carb version, use these Low Carb Tortillas, or almond flour tortillas.
  • Toppings: These Birria Quesatacos are delicious topped with chopped red onion, torn cilantro, and some extra cheese. But don't forget to dip them in the consome! That is the best part.
  • Serving suggestions: Serve with Pickled Red Onions, Pickled Jalapeños, Pineapple Salsa, Cilantro Lime Cauliflower Rice, or Roasted Corn Salsa.
  • Mojitos: Mix up a pitcher of these Passion Fruit Mojitos to serve alongside the tacos.
a shredded beef taco being dipped into consome

Frequently Asked Questions

What can I use if I didn't save any of the fat from the top of the broth?

You can fry the tacos in olive oil, avocado oil, or butter.

How can I make these low carb Quesabirria tacos?

To make a low carb version, use these Low Carb Tortillas

What is Birria?

Birria is a slow simmered Mexican stew made with beef, (traditionally lamb, or goat), a variety of dried chiles, onions, garlic, water or broth, and spices.

a stack of tacos on a platter, garnishes with limes and served with consome

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Beef Birria

By 18 Comments

This homemade Beef Birria recipe has a rich, flavorful broth and is delicious, hearty Mexican stew. It is best served with some fresh cilantro, chopped red onions, and a squeeze of lime juice. Use the leftover meat to make beef birria quesatacos and dip them in the leftover consommé. Either way, your tastebuds are sure to be delighted.

a bowl of beef birria Mexican stew, garnishes with red onion, cilantro and lime

Ingredients in Beef Birria

ingredients to make birria - chuck roast peppers, onions, seasoning, water

Ingredient Notes

  • Beef: For this beef birria recipe, I used chuck roast. You can also use beef short ribs, oxtail, beef shank, lamb, goat, or any combination of these. (Try this Instant Pot Vegetable Beef Barley Recipe)
  • Peppers: I used guajillo chiles and chile de arbol, but you can also use pasilla chiles, ancho chiles, or morita chiles.
  • Beef stock: I used beef stock to add more flavor to the consommé, although you can make this using water and it will still be delicious.
  • Spices: This slow simmered beef birria recipes uses a combination of warm spices - Mexican oregano, cumin, chili powder, cloves, and bay leaves.

Step By Step Instructions

Step by step ingredients to make homemade beef birria

How to make Beef Birria

STEP 1: Heat the oil in a large stock pot or Dutch oven over medium heat. Season the chuck roast pieces generously with salt on all sides.

STEP 2: Add the chuck roast to the pot and cook until browned, about 10 minutes. Add the oregano, bay leaves, chili powder, cumin and cloves to the pot and stir to coat the beef in the spices. 

STEP 3: Add the garlic and onion, then pour in the beef stock. Increase the heat to high to bring it to a boil. Once the broth is boiling, skim the foam from the top and discard.

STEP 4: Add in the guajillo and chile de arbol chilis and let them boil for 10 minutes.

Step by step ingredients to make homemade beef birria

STEP 5: Remove the chilis and garlic cloves from the broth and put them in a large blender.

STEP 6: Add three to four ladles of the broth to the blender, and blend until smooth.

STEP 7: Strain the blended chilis back into the soup using a fine mesh sieve.

STEP 8: Reduce the heat to low and let  simmer for two to three hours or until the meat is tender. Stir every 30 to 45 minutes. Taste, and add more salt, if needed. Remove the onion before serving.

a dutch over full of slow simmered Mexican beef stew

Recipe Tips and Variations

  • Storage: Store the leftover beef birria in the refrigerator for up to 5 days. Alternatively, you can freeze the leftovers for up to 6 months.
  • Reheating: I recommend rehearing this on the stovetop.
  • Serving suggestions: I like to serve this with Cilantro Lime Cauliflower Rice, Pickled Jalapeños, Pineapple Salsa, Pickled Red Onions, and Grilled Corn Salsa
  • Make Quesabirria (birria Quesatacos): Use the leftover meat to make Quesabirria tacos. Don't forget to keep the extra consommé to dip your tacos in.
  • Meat options: In addition to chuck roast, you can also make this beef birria with oxtail, beef short ribs, brisket, beef shank, lamb, goat, or a combination of any of these. (I get all my meat here)
  • Add cinnamon: This is also delicious with a cinnamon stick or some ground cinnamon added.
a bowl of beef birria Mexican stew, garnishes with red onion, cilantro and lime

Frequently Asked Questions

What is Quesabirria or birria Quesatacos?

Quesabirria, also called quesatacos is like a cross between a taco and a quesadilla, that is made with birria.

What kind of meat is birria made with?

Traditionally birria is made with lamb or goat, but you will also see it frequently made with beef, or a combination of meats.

What is birria?

Birria is a slow simmered ancestral Mexican stew. It is typically made with lamb or goat.

2 bowls beef birria Mexican stew, garnishes with red onion, cilantro and lime

Other Recipes You Might Enjoy

A stack of Quesabirria tacos

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Instant Pot Vegetable Beef Barley Soup

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This Instant Pot Vegetable Beef Barley Soup is the ultimate in winter comfort food. Made with tender chunks of beef, fresh vegetables, barley (or cauliflower for low carb), and a rich, delicious broth. It is simple to make and comes together in just 30 minutes.

a bowl of vegetable beef soup being dished up with a wooden spoon, with an instant pot in the background

Ingredient Notes

ingredients laid out in individual bowls to make a vegetable beef soup in the instant pot

Ingredients in Vegetable Beef Barley Soup

  • Beef: For this vegetable beef soup, I used chuck roast. It is an inexpensive cut of meat that gets very tender when slow cooked or cooked in an Instant Pot. You can use any cut of beef you prefer. (Try this Beef Stroganoff Soup)
  • Beef broth: If you do not have beef broth, you can also use chicken broth.
  • Carrots, onion, celery: This combination of aromatic vegetables is widely used in cooking of savory dishes and is commonly called mirepoix. It adds a delicious base flavor that can easily be built on.
  • Tomatoes: For this recipe I used canned fire roasted tomatoes. You can also use regular diced tomatoes or 1 fresh medium tomato. (Try this Tomato Tortellini Soup)
  • Herbs and spices: This recipe utilizes simple, every day spices that you likely already have in your pantry - salt, pepper, Italian seasoning, chili powder, and bay. But if you are willing to put in a little more effort, this is delicious with fresh chopped herbs - thyme, parsley, and rosemary in place of the Italian seasoning. (Try this Creamy Mushroom Soup)
  • Pearl Barley: For this Instant Pot vegetable beef barley soup, I used pearled barley. It is easier to find and cooks much faster than whole barley. You could also use rice, quinoa, buckwheat, or even lentils. You can even skip it altogether and add a diced russet potato instead. Or for a low carb version, use cauliflower rice or small cauliflower florets. Alternatively, you can omit it altogether. If using cauliflower, add it in step 4 with the rest of the vegetables.
a big bowl of vegetable beef barley soup, with a wooden spoon

Step By Step Instructions

Step by step directions for making Instant Pot Vegetable Beef Soup

How to make Instant Pot Vegetable Beef Soup

STEP 1: Set the instant pot to sauté mode on medium heat then add the olive oil and onion. Cook until the onion is translucent, about 2 minutes.
STEP 2: Stir in the garlic and cook for another 30 seconds.
STEP 3: Add the beef, salt, pepper, Italian seasoning and chili powder. Stir and cook until most of the beef becomes browned, about 4 minutes.
STEP 4: Stir in the celery, carrots, and bay leaf.

Step by step directions for making Instant Pot Vegetable Beef Barley Soup

STEP 5: Cook 2 to 3 minutes, or until the carrots and celery are tender.
STEP 6: Add the beef broth, tomatoes, and bay leaf.
STEP 7: Finally, stir in the barley and turn the instant pot off.
STEP 8: Place the lid on the pot and seal it along with the quick release valve on top. Set it to manual and cook for 10 minutes (it will take about 10 minutes to heat up before the timer starts). Carefully push open the quick release valve on top to release all the steam, then remove the lid and set aside.

a white bowl of instant pot soup, garnished with bread, with a pressure cooker in the background

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to a week. (These are my favorite storage and meal prep containers)
  • Reheating: I recommend reheating this soup on the stovetop.
  • Make Ahead: While this recipe is already quick and easy, you can prep all the veggies and the beef ahead of time and then just toss it in the Instant Pot when you are ready to eat. Alternatively, you can prep the meat and veggies ahead of time and freeze them for later use.
  • Freezing: I like to make a double batch of this and freeze half for later. I simply vacuum seal it and then reheat it on the stovetop.
  • Make it low carb: To make this a low carb vegetable beef soup, simply omit the barley. You can substitute extra veggies, or simply omit it. (more low carb soup recipes)
  • Top with croutons: For a delicious crunch, top this vegetable beef barley soup with some of these Garlic Parmesan Croutons.
  • Amp up the veggies: This recipe is great with just about any vegetable. I like to use whatever I have on hand at the time. Some of my favorites are cauliflower, broccoli, mushrooms, green beans, corn, peppers, and spinach.
  • Make it vegetarian: To make this a vegetarian Instant Pot soup, simply omit the beef, add extra veggies and replace the beef broth with vegetable stock.
  • Add red wine: To kick the flavor up a notch, add a splash of red wine when cooking the beef.
  • Spice it up: Make a spicy vegetable beef soup by adding a little cayenne pepper or some hot sauce.
a big bowl of vegetable beef barley soup, with a wooden spoon

Frequently Asked Questions

Is barley gluten free?

Barley is a whole grain, but is not gluten free. Gluten free substitutions include quinoa, rice, millet, buckwheat and amaranth.

How do you convert an Instant Pot soup recipe for stovetop?

Season the beef with salt and pepper. In a large dutch oven, sauté the beef in olive oil until browned. Remove the beef from the pan and set aside. Add a little more olive oil to the pan and add the onion, carrot, celery and garlic. Sauté until tender. Then mix in the beef broth, tomatoes, and seasonings. Bring to a boil and then reduce the heat to low and let simmer for 60 to 75 minutes. Add the barley and cook an additional 15 to 30 minutes or until the barley is cooked and the beef is tender.

What should I serve with this Instant Pot Vegetable Beef Barley Soup?

I like to serve it with a side salad and these Low Carb Cheddar Dill Biscuits

What kind of beef should you use for vegetable beef soup?

Chuck roast is my favorite cut of meat for this soup. It is nice and fatty and is tender and juicy once cooked.

2 bowls of soup, served with toasted bread and an instant pot in the background

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Avocado Pesto Pasta

By 2 Comments

This quick and easy Avocado Pesto Pasta recipe is loaded with flavor. Homemade pesto, made with fresh herbs, parmesan cheese and garlic, paired with the silky creaminess of avocado make for a delicious vegetarian pasta recipe. Best of all, it can be ready in just 15 minutes.

a white bowl full of homemade vegetarian pesto pasta

Ingredients in Avocado Pesto Pasta

ingredients laid out to make home pesto and pasta

Ingredient Notes

  • Pasta: For this recipe, I chose fusilli, but you can use any pasta type you prefer. The pesto sauce works well with just about any noodle type. (Try this Pepperoni Caprese Pasta Salad Recipe)
  • Avocado: The avocado adds a silky creaminess to the pesto sauce.
  • Garlic: I believe the amount of garlic used in a dish is best measured with your heart. For me, there is no such thing as too much garlic. If you do not have fresh garlic on hand, substitute 1 teaspoon of minced garlic for each clove of garlic.
  • Basil: Pesto is traditionally made with pesto, but you can use other herbs and leafy greens like parsley, cilantro, spinach, arugula, kale, chives etc. (Try this Classic Basil Pesto Recipe)
  • Almonds: Traditional pesto recipes call for pine nuts, but I chose to use toasted almonds for this recipe. You could also use walnuts, pistachios, pine nuts, pepitas, or even cashews.
  • Parmesan cheese: Some other great choices are pecorino Romano, grana padano, or asiago. You can even mix in a little ricotta cheese for extra creaminess.
  • Olive oil: I like to use an extra virgin olive oil or avocado oil when making homemade pesto.
  • Lemon juice: Fresh squeezed is best, but if you only have bottled, that works great too. You can also use lime juice, or even orange juice.

Step By Step Instructions

Ingredients in a blender to make homemade avocado pesto

How to make Avocado Pesto Pasta

STEP 1: Add all of the ingredients for the pesto, minus the oil, to a food processor or high-powered blender. Pulse until everything is finely chopped and begins to form a paste. With the food processor or blender running, slowly pour in the oil. Continue to pulse until smooth. 

STEP 2: Add the cooked pasta and pesto to a large mixing bowl and toss until the pasta is evenly coated in the pesto. Garnish with fresh basil, parmesan cheese and red pepper flakes before serving. 

a white serving dish full of homemade pesto, with a bowl of fresh pasta in the background
a white bowl full of homemade vegetarian avocado pesto pasta

Recipe Tips and Variations

  • Storage: Store the leftover avocado pesto pasta in the refrigerator for up to 4 days.
  • Reheating: Reheat on the stove top or in the microwave.
  • Make it gluten free: For a gluten free version, swap out the pasta for your favorite gluten free noodle. (I like this brand)
  • Make it dairy free: To make this avocado pesto pasta in a dairy free version, simply omit the parmesan cheese. To mimic the nutty, salty flavor that Parmesan cheese imparts, substitute nutritional yeast.
  • Swap the nuts: For this recipe, I went with almonds as they are what I had on hand, but traditionally pesto is made with pine nuts. This recipe is also delicious made with pine nuts, walnuts, pistachios, or even cashews.
  • Make it nut free: For a nut free pesto, simply omit the almonds.
  • Add a protein: As written, this is a vegetarian pesto pasta, but it is also delicious with a protein like chicken, sausage, or shrimp added.
  • Add veggies: This avocado pesto pasta is also delicious with sautéed spinach, mushrooms, and roasted red peppers added.
  • Make avocado toast: Use the avocado pesto as a base for a delicious avocado toast.
a white bowl full of homemade pesto pasta, topped with parmesan and basil

Frequently Asked Questions

What is pesto made of?

Traditionally, pesto is made with fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. But you can also make it with other herbs and leafy greens, and different oils and cheeses to change up the flavor and texture.

What does pesto taste like?

Pesto is garlicky and has a bright, fresh, herbaceous flavor, with a rich saltiness from the parmesan cheese.

2 white bowls full of homemade vegetarian pesto pasta
a white bowl full of homemade avocado pesto pasta

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Tomato Tortellini Soup

By 3 Comments

This quick and easy one pot creamy Tomato Tortellini Soup Recipe is loaded with flavor and is made with simple every day ingredients - fresh herbs and spices, onion, garlic, tomatoes, cream, and cheese tortellini. It's a classic tomato soup recipe, taken to the next level with the addition of a fresh cheese stuffed pasta.

a dutch oven full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Ingredients in Tomato Tortellini Soup

Ingredients to make Creamy Tomato Tortellini Soup - tomatoes, onion, garlic, broth, cheese, cream

Ingredient Notes

  • Cheese tortellini: You can use either a fresh or frozen tortellini. Any variety will work. You can even switch things up and use ravioli.
  • Crushed tomatoes: Using crushes tomatoes saves you the step of pureeing the soup. However, you can use diced or stewed tomatoes also. If you make this swap, simply use an immersion blender or a high powered blender to puree the soup before adding the tortellini, cream, and cheese. Also try my Roasted Red Pepper, Tomato and Smoked Gouda Bisque Recipe.
  • Onions and garlic: All great soups start with a base of sautéed onions and garlic. Alliums add such a bold, savory flavor to dishes.
  • Heavy cream: The heavy cream gives this tomato tortellini soup a rich, silky texture. If you do not have heavy cream on hand, you can also use half and half.
  • Chicken stock: I like to make this Tomato Tortellini soup with chicken stock, but you can also use beef stock, or even vegetable stock for a vegetarian tomato soup.
  • Basil: Tomato and basil go together like peanut butter and jelly, or bread and butter. The basil can be added at the end as a garnish, or cooked with the soup and added at the same time as you add the tomatoes.

Step By Step Instructions

Step by step instructions for how to make tortellini tomato soup in a dutch oven

How to make Tortellini Tomato Soup

STEP 1: To a large dutch oven over medium heat, add the olive oil and onion. Cook until the onions are translucent, about 5 minutes.  Add in the garlic and cook for an additional 1 to 2 minutes.

STEP 2: Stir in the Italian seasoning, salt, pepper, and red pepper flakes.

STEP 3: Mix in the crushed tomatoes, and chicken stock. Bring the soup to a boil, and then reduce the heat to a simmer. Allow it to simmer for 15 to 20 minutes. 

STEP 4: Stir in the tortellini, cream, and parmesan cheese, allow it to cook for 6 to 7 minutes until the tortellini is cooked through. Garnish with basil and serve.

a dutch oven full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 5 days.
  • Reheating: I like to reheat this soup on the stovetop with a little extra chicken stock added to thin it out. It thickens up in once put in the refrigerator. (This is my favorite Dutch Oven)
  • Top it with croutons: This tomato tortellini soup is excellent with a nice crunchy element. I like to top this tomato soup with some of my Garlic Parmesan Croutons.
  • Add a protein: This tortellini tomato soup is delicious with some cooked ground Italian sausage, sliced link sausage, or even shredded chicken. Try making it with this Herbed Butter Roasted Chicken.
  • Add extra vegetables: Amp up the nutrient density and add extra vegetables like mushrooms, spinach, or roasted red peppers. Soup is one of my favorite ways to use up any leftover cooked vegetables I may have in the fridge. Try my Creamy Mushroom Soup Recipe.
  • Make it dairy free: To make this a dairy free tomato soup, omit the heavy cream and use a dairy free tortellini.
  • Make it low carb: To make this a low carb tomato soup, simply omit the pasta.
3 bowls full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

Frequently Asked Questions

How do you make tomato soup in the slow cooker?

To make this recipe in a slow cooker, simply add all of the ingredients except the tortellini, cheese, and cream and cook on low for 6 hours. Mix in the pasta, cheese, and cream and cook for one additional hour.

How do you make a dairy free creamy tomato soup?

Simply swap out the heavy cream for full fat coconut milk. For the parmesan cheese, you can simply omit it, or use a dairy free, plant based cheese.

3 bowls full of creamy tomato soup with cheese stuffed tortellini and garnished with fresh basil

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Slow Cooker Cranberry Sauce

By 3 Comments

This Slow Cooker Cranberry Sauce is a classic holiday staple. It is sweet and tart, with with only 4 ingredients, it couldn't be any simpler to make. It can even be made ahead of time. This is an excellent base recipe to build on and customize.

a bowl of homemade cranberry sauce, garnished with fresh mint and cinnamon

Ingredients in Slow Cooker Cranberry Sauce

ingredients for homemade cranberry sauce - cranberries, sugar, cinnamon and orange juice

Ingredient Notes

  • Cranberries: For this slow cooker cranberry sauce recipe, you can use fresh or frozen cranberries. (Try this Baked Brie with Cranberry Sauce)
  • Sugar or sweetener: You can use granulated or powdered sugar, brown sugar, or the natural low carb sweetener of your choice (for a low carb option). I've tested all of these variations and they all work great.
  • Orange Juice: The orange juice add a burst of fresh citrus flavor and a hint of sweetness. You can also use apple juice, or even cranberry juice. You could even use water and a teaspoon of pure orange extract.
  • Cinnamon Stick: If you do not have cinnamon sticks on hand, you can use ¼ teaspoon of ground cinnamon. Taste halfway through cooking, and add more if desired.

Step By Step Instructions

a slow cooker with cranberries, sugar, orange juice and a cinnamon stick

How to make Crockpot Cranberry Sauce

STEP 1: These steps can be copied from the recipe card or modified where

a slow cooker with cranberries, sugar, orange juice and a cinnamon stick

STEP 2: These steps can be copied from the recipe card or modified where

a bowl of homemade cranberry sauce, garnished with fresh mint and cinnamon

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Make ahead: This crockpot cranberry sauce can be made ahead of time and frozen. Simply toss the frozen cranberry sauce into the slow cooker or a sauce pan to reheat when you are ready to eat it.
  • Spice it up: Spice up this homemade cranberry sauce with some warm spices like ginger, cardamom, clove, or nutmeg.
  • Add apples: Make a cinnamon apple cranberry sauce by adding 2 cored, peeled and chopped medium apples and 2 cinnamon sticks.
  • Add liquor: To add more depth of flavor to this slow cooker cranberry sauce, add a splash of Grand mariner, frangelico, whiskey, or even brandy.
a bowl of homemade cranberry sauce, garnished with fresh mint and cinnamon

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Frequently Asked Questions

How do you make Instant Pot Cranberry Sauce

Add all ingredients to the Instant Pot, set the pressure cooker to the manual setting and adjust the pressure to high. Set the time for 4 minutes. Once it is finished cooking, let the pressure naturally release.

How can I adapt this recipe to stove top?

Put all of the ingredients in a saucepan and cook over medium heat until the cranberries begin to pop, about 10 minutes. Use a fork to smash the berries as they pop. Reduce the heat to low and simmer until thickened, about 10 minutes.

a bowl of homemade cranberry sauce, garnished with fresh mint and cinnamon

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Creamy Mushroom Soup

By 11 Comments

This Creamy Mushroom Soup is rich and creamy, with the earthy flavor of mushroom, savory flavors of garlic and onion, combined with the silkiness of heavy cream and a hint of white wine. It is loaded with flavor, but incredibly easy to make.

a bowl of mushrooms soup, garnished with fresh thyme and served with bread

Ingredients in Creamy Mushroom Soup

mushrooms, cream, onion, garlic, thyme, white wine, chicken stock, seasonings, butter all in separate bowls

Ingredient Notes

  • Cremini Mushrooms - For this creamy mushroom soup, I used cremini mushrooms as they are readily available and add great flavor. You can use any of your favorite mushrooms, or a mix of multiple types of mushrooms. (Try this Creamy Roasted Garlic and Mushroom Soup with Bacon)
  • Chicken Stock - Both chicken and beef stock will work great with this recipe. You can even use vegetable stock. (Try some of these other delicious soup recipes)
  • Garlic and onion - Garlic and onion are a must. Alliums add so much flavor to any dish.
  • White Wine - The white wine enhances and intensifies the flavor of this cream of mushroom soup. But don't worry, the alcohol content cooks off. You can omit it or substitute it with extra stock. (I get all my wines here)
  • Flour - The flour in this mushroom soup is used to thicken it and give it body. For a gluten free variation, you can omit the flour, add some extra heavy cream and let the soup simmer for longer to allow time to reduce and thicken.
  • Heavy Cream - The heavy cream gives this soup a creamy, silky texture. You can also use half and half.

How to make Cream of Mushroom Soup

dutch oven with butter, olive oil, and chopped onions

Step by step instructions

STEP 1: Heat the butter and olive oil in a large dutch oven over medium heat. Once the butter is melted, add the onions and sauté until they are tender and translucent. 

dutch oven with sautéed onions, butter, olive oil, salt, pepper, and bay leaves

STEP 2: Add the garlic, bay leaves, salt and pepper. Cook until the garlic is fragrant. Deglaze the pan with the white wine, scraping up and mixing in any bits that are stuck to the bottom. 

dutch oven with sautéed mushrooms, garlic, onion, thyme, bay leaves, salt, and pepper

STEP 3: Add the mushrooms and the thyme and cook until the mushrooms are tender and have released their liquid.

dutch oven with sautéed mushrooms, garlic, onion, thyme, bay leaves, salt, and pepper

STEP 4: Whisk the flour into ½ cup of the chicken stock to make a slurry. Whisk until there are no clumps. Mix the flour slurry in with the mushrooms.

dutch oven with chicken stock, cream, sautéed mushrooms, garlic, onion, thyme, bay leaves, salt, and pepper for creamy mushroom soup

STEP 5: Add the remaining chicken stock to the pan, increase the heat to medium-high and bring to a boil. Then reduce the heat to low and allow to simmer for 15 minutes. 

a pot of cream of mushrooms soup, with a wooden ladle, served with bread

STEP 6: Mix in the heavy cream and let simmer for 10 additional minutes. 

a bowl of mushrooms soup, garnished with fresh thyme and served with bread

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 5 days.
  • Reheating: I recommend reheating this in a saucepan on the stove and adding a little extra cream to help bring it back to life.
  • Add Bacon: This is delicious garnished with some crispy smoky bacon.
  • Make it loaded: Load it up with cheese, sour cream, bacon, and green onions on top. (Try this Bacon Cheeseburger Soup)
  • Make it low carb: To make this a low carb mushroom soup recipe, simply omit the flour and add an extra ¼ cup of heavy cream. Let it simmer just a bit longer to help it thicken. (Try this Spinach and Artichoke Dip Chicken Soup)
  • Make it vegetarian: To make this a vegetarian cream of mushroom soup, simply swap out the chicken stock for vegetable stock. (Try this Roasted Red Pepper, Tomato, and Smoked Gouda Bisque)
  • Go wild: Use a mix of all of your favorite wild edible mushrooms.
  • Add some crunch: This creamy mushroom soup is delicious with some crunchy Garlic Parmesan Croutons on top.
a bowl of mushrooms soup, garnished with fresh thyme and served with bread

Frequently Asked Questions

How can I make this a dairy free cream of mushroom soup?

For a dairy free version, substitute the heavy cream with full fat coconut milk.

How can I make this a whole30 creamy mushroom soup?

To make mushroom soup whole30 compliant, simply omit the flour and wine, swap the heavy cream out for coconut milk, and swap the butter for ghee or butter flavored coconut oil.

How can I make this a low carb mushroom soup?

To make this a low carb mushroom soup recipe, simply omit the flour and add an extra ¼ cup of heavy cream. Let it simmer just a bit longer to help it thicken.

two bowls of mushrooms soup, garnished with fresh thyme and served with bread

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Peanut Butter No Bake Cookies

By 8 Comments

These chewy and delicious Peanut Butter No Bake Cookies are made with creamy peanut butter, vanilla, brown sugar, butter and rolled oats. Ready in less than 20 minutes, they couldn't be any easier to make - just mix, set, and enjoy!

a pile of no bake cookies on a cooling rack, surrounded by a pink towel and ingredients

Ingredients in peanut butter no bake cookies

ingredients in bowls, peanut butter, sugar, brown sugar, vanilla, butter, salt

Ingredient notes and substitutions

  • Butter - to make these peanut butter no bake cookies, I used unsalted butter. If you only have salted butter on hand, you can use that and omit the added salt in the recipe. (more delicious dessert recipes)
  • Light Brown Sugar and Granular White Sugar- Using a combination of the 2 adds a depth of flavor to the cookies. The brown sugar imparts a delicious molasses flavor.
  • Vanilla Extract - The vanilla extract helps pull all the flavors together and adds a hint of vanilla flavor. These are also great with caramel extract.
  • Peanut Butter - You want to make sure you are using a thick peanut butter. The consistency will not be the same with an oilier natural variety.
  • Old-Fashioned Oats - For this recipe, I used old-fashioned rolled oats. You can also use quick oats.

How to make no bake cookies

a saucepan with melted butter, white sugar and brown sugar in it

Step by Step Instructions

STEP 1: Melt the butter in a large saucepan over medium heat. Stir in the brown sugar and granulated sugar. 

a sauce pan with melted butter, white sugar, brown sugar and peanut butter in it

STEP 2: Continue stirring for 3 to 4 minutes, or until the sugar starts to bubble. Stir in the peanut butter, vanilla extract and salt.

a sauce pan with melted butter, white sugar, brown sugar and peanut butter in it

STEP 3: Continue mixing until smooth and all ingredients are well incorporated.

a sauce pan with melted butter, white sugar, brown sugar, peanut butter and oats in it

STEP 4: Using a rubber spatula, fold in the oats. Mix until all of the oats are evenly coated.

a baking sheet lined with parchment paper full of peanut butter no bake cookies

STEP 5: Line a large baking sheet with parchment paper. Use a 2 inch cookie scoop to scoop 16 cookies onto the baking sheet. Transfer the baking sheet to the fridge for 30 minutes to allow the cookies to set. 

a pile of no bake cookies on a cooling rack, surrounded by a pink towel and ingredients

Recipe Tips and Variations

a pile of no bake cookies on a cooling rack, surrounded by a pink towel and ingredients

Frequently Asked Questions

What is the difference between no bake cookies and haystacks?

No bake cookies (also sometimes referred to as preacher cookies) are typically made with oats, whereas haystack cookies are typically made with crunchy chow mein noodles.

How do you make low carb no bake cookies?

You can make these peanut butter no bake cookies low carb by using a reduced sugar peanut butter, swapping the sugars out for a low carb sweetener like brown sugar erythritol or monk fruit, and by swapping the oats out for unsweetened coconut flakes, or even chopped mixed nuts.

Are oats gluten free?

Oats are naturally gluten free, but they may be processed in a plant or transported with other non-gluten free grains like wheat, barley, rye etc.

Why are my cookies dry and crumbly?

If your no bake cookies come out dry and crumbly and do not hold their shape after setting, it is likely that you did not cook the butter and sugar long enough.

a cooling rack with peanut butter no bake cookies on it. One has a bite taken out of it

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Pumpkin Cheesecake Mousse

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This no bake Pumpkin Cheesecake Mousse is rich and creamy, and is the perfect holiday dessert recipe. Crumbled graham cracker base, topped with a light and fluffy pumpkin spiced cream cheese mousse, topped with fresh whipped cream, chopped pecans, and cinnamon.

a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

Ingredient Notes

Ingredients laid out to make a homemade pumpkin spice mousse

Ingredients in no bake pumpkin cheesecake mousse

  • Heavy Whipping Cream - This is used to make a fresh whipped cream. To make this recipe even quicker and easier, you could substitute with 4 cups cool whip. However, if you make this substitution, you may need to adjust the amount of sweetener in the recipe.
  • Cream Cheese - I recommend using a full fat cream cheese, and letting it soften on the counter before using.
  • Pumpkin Puree - For this recipe, I used pumpkin puree. This is not to be confused with pumpkin pie filling. The only ingredient in canned pumpkin puree should be pumpkin. Have some leftover pumpkin puree? Try making this Pumpkin Spice Latte.
  • Pumpkin Pie Spice - To spice this pumpkin mousse recipe, I used a Homemade Pumpkin Pie Spice Recipe. However, you can also use store-bought.
  • Powdered Sugar - To make this a sugar-free pumpkin mousse recipe, you can substitute any of your favorite sugar-free powdered sweeteners. (This is my favorite)
  • Graham Crackers - For the graham cracker crumbs, you can pulse whole graham crackers in a food processor, or you can buy a bag of crumbs.

Step By Step Instructions

step by step instructions for making a pumpkin cheesecake mousse dessert

How to make pumpkin cheesecake mousse

STEP 1: Put the heavy whipping cream in a large mixing bowl, and using a hand mixer, whip until stiff peaks form. Put the whipped cream in the refrigerator while you complete the next steps. In a separate mixing bowl, cream together the cream cheese and vanilla extract.

STEP 2: Then, slowly add in the powdered sugar as you continue to mix. 

STEP 3: Once the cream cheese mixture is light and fluffy, add in the pumpkin pie spice and pumpkin puree.

STEP 4: Mix until all ingredients are well incorporated. 

step by step instructions for making a pumpkin cheesecake mousse dessert

STEP 5: Gently fold the whipped cream into the cream cheese mixture. Place in the refrigerator to set. 

STEP 6: In a small mixing bowl, combine the graham crackers crumbs, melted butter and cinnamon. 

STEP 7: Divide the graham cracker mixture evenly between 6 serving dishes, reserving a small amount to garnish the tops.

STEP 8: Divide the mousse evenly between the 6 serving dishes. Refrigerate for one hour before serving. Top with whipped cream, pecans, and remaining graham cracker mixture before serving.

a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Make it gluten free: To make this a gluten free pumpkin cheesecake mousse, you can use blanched almond flour in place of the graham cracker crumbs and add a little bit of brown sugar or brown sugar sweetener (to taste) when mixing the almond flour with the melted butter.
  • Make it low carb: to make this low carb, simply follow the gluten free directions above and replace the powdered sugar with powdered monk fruit or the low carb sweetener of your choice
  • Use Strawberries: Turn this into a no bake strawberry cheesecake mousse by replacing the pumpkin with an equal amount of pureed strawberries. (Try these Low Carb Strawberry Lemonade Cupcakes)
  • Use Blueberries: Turn this into a no bake blueberry cheesecake mousse by replacing the pumpkin puree with 1 cup of blueberries. Heat a small sauce pan over medium-low heat and add the blueberries. Let the blueberries simmer for 15 minutes. Mash them slightly to release their juices and let the juices thicken before mixing them into the cream cheese mixture. Try these Mini Blueberry Cheesecakes.
  • Use it as a dip: This pumpkin cheesecake mouse makes an excellent dessert dip for pretzels, churros, graham crackers, or even apples.
a large wine glass, filled with a pumpkin mousse, topped with shipped cream, nuts and spices

Frequently Asked Questions

How do you make dairy free cheesecake?

To make this recipe dairy free, you can substitute the heavy cream with full fat canned, chilled coconut milk, and the cream cheese with a nut based cream cheese. You can swap the butter out for butter flavored coconut oil.

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The Best Pumpkin Spice Latte Recipe

By 3 Comments

The BEST Pumpkin Spice Latte Recipe - There is nothing that screams fall more than a warm, comforting Pumpkin Spice Latte. Skip the lines at your local coffee shop and make this delicious Starbucks pumpkin spice latte copycat recipe. It can even be made low carb, paleo, and dairy free.

a clear glass mug with a pumpkin spice latte, topped with whipped cream and a sprinkle of pumpkin pie spice

Ingredient Notes

ingredients to make homemade pumpkin spice latte recipe - pumpkin puree, milk, vanilla, syrup, spices

Ingredients in a pumpkin spice latte

  • Pumpkin Puree - For this recipe, I used pumpkin puree. This is not to be confused with pumpkin pie filling. The only ingredient in canned pumpkin puree should be pumpkin. Have some leftover pumpkin puree? Try this Chocolate Pumpkin Banana Bread Recipe.
  • Whole Milk - I used whole milk to give this a rich, creamy texture. But you can use any type of milk you prefer. For a dairy free version, use your favorite milk alternative.
  • Pumpkin Pie Spice - I used a homemade Pumpkin Pie Spice recipe. It is made with cinnamon, cloves, nutmeg, and ginger. You can also use a store-bought version. Try these delicious gluten free Pumpkin Chocolate Chip Cupcakes with Chocolate Cream Cheese Frosting.
  • Maple Syrup - To sweeten this pumpkin spice latte recipe, I used maple syrup. But you can also use regular sugar, brown sugar, or even coconut sugar.

Step By Step Instructions

a saucepan with whole milk, pumpkin puree, pumpkin pie spice, maple syrup, and a wooden spoon

How to make the best pumpkin spice latte recipe

STEP 1: Combine the pumpkin puree, milk, maple syrup, and pumpkin pie spice in a saucepan over medium-high heat.

a saucepan with whole milk, pumpkin puree, pumpkin pie spice, maple syrup, and a wooden spoon

STEP 2: Whisk until all ingredients are well incorporated. Bring to a boil and then remove from the heat. 

a clear glass coffee mug, filled with a homemade pumpkin spice latte

STEP 3: Divide the mixture evenly between two coffee mugs. 

a clear glass coffee mug, filled with a homemade pumpkin spice latte, with a shot of espresso being poured into it

STEP 4: Pour 4 espresso shots and add 2 to each mug. Top with whipped cream and a sprinkle of pumpkin pie spice.

a clear glass mug with a pumpkin spice latte, topped with whipped cream and a sprinkle of pumpkin pie spice

Recipe Tips and Variations

  • Make it paleo - To make this a paleo pumpkin spice latte recipe, simply use coconut milk in place of the whole milk, use grade B maple syrup or coconut sugar for the sweetener and use a full-fat coconut to make homemade whipped cream.
  • Make it low carb - To make this a low carb pumpkin spice latte recipe, use coconut milk or almond milk in place of the whole milk and use brown sugar monkfruit or sugar free maple syrup for the sweetener. You can also make a homemade low carb whipped cream.
  • Make it dairy free - To make this a dairy free pumpkin spice latte recipe, swap out the whole milk for coconut milk or almond milk.
  • Use caramel extract - Add a rich caramel flavor to this drink by using caramel extract in place of the vanilla extract. Alternatively, you can skip the sweetener and use this sugar-free caramel simple syrup. (code peace for 20% off)
  • Sweetener suggestions - For sweetener, you can use the maple syrup, or you can also use brown sugar, coconut sugar, or the natural sweetener of your choice.
a clear glass mug with a pumpkin spice latte, topped with whipped cream and a sprinkle of pumpkin pie spice

Frequently Asked Questions

How can I make this a low carb pumpkin spice latte?

To make this a low carb pumpkin spice latte, use coconut milk or almond milk in place of the whole milk and use brown sugar monkfruit or sugar free maple syrup for the sweetener. You can also make a homemade low carb whipped cream.

Are pumpkin puree and pumpkin pie filling the same thing?

No! The only ingredient in pumpkin puree should be pumpkin. Pumpkin pie filling has spices and sweeteners added, in addition to the pumpkin.

What's in pumpkin pie spice?

Pumpkin pie spice is made of cinnamon, cloves, nutmeg, and ginger.

a clear glass mug with a pumpkin spice latte, topped with whipped cream and a sprinkle of pumpkin pie spice

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Gluten Free Pumpkin Cupcakes

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These delicious fall inspired sugar free and Gluten Free Pumpkin Cupcakes are incredibly moist and perfected spiced, with gooey melted chocolate chips all throughout, and a rich chocolate butter cream frosting on top. They are the perfect healthy pumpkin dessert recipe.

gluten free cupcakes, frosted with a sugar free chocolate buttercream frosting

Ingredient Notes

ingredients laid out in individual bowls to make gluten free pumpkin muffins

Ingredients in Gluten Free Pumpkin Cupcakes

  • Gluten Free Baking Flour - For these gluten free pumpkin muffins, I used Bob's Red Mill 1:1 Gluten Free Baking Flour. It is a 1:1 substitute for regular flour. If you are not concerned with keeping these gluten free, you can use regular all-purpose flour.
  • Pumpkin Pie Spice - For the delicious spiced flavor in these gluten free cupcakes, I used a homemade Pumpkin Pie Spice Recipe - It is made with cinnamon, nutmeg, cloves, and ginger.
  • Butter Flavored Coconut Oil - To make these dairy free pumpkin cupcakes, I used butter flavored coconut oil. It has the delicious flavor of real butter, but without the dairy. You could also use avocado oil, extra light olive oil, or melted coconut oil
  • Brown Sugar Erythritol - To make these sugar free pumpkin cupcakes but still have that delicious caramel molasses flavor, I used brown sugar erythritol. If you are not concerned with keeping this a sugar free cupcake recipe, you can use regular light brown sugar.
  • Pumpkin Puree - to make these gluten free pumpkin muffins you will need plain pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin. (Try this Pumpkin Chocolate Banana Bread Recipe)
  • Sugar-Free Chocolate Chips - To make these sugar free chocolate chip pumpkin muffins, I used a low carb, sugar-free chocolate chip.

Step By Step Instructions

step by step ingredients on how to make gluten free pumpkin chocolate chip muffins | Hungry Foodie

STEP 1: Preheat the oven to 375°F. Line 2 standard sized muffin tins with liners, or grease two silicone muffin pans. In a medium mixing bowl, whisk together the gluten free flour, cornstarch, baking powder, salt, and pumpkin pie spice. Set aside.

STEP 2: To a separate larger mixing bowl add the butter flavored coconut oil, brown sugar erythritol, and monkfruit.

STEP 3: Using an electric mixer, mix until all ingredients are well combined.

STEP 4: Add the eggs, vanilla extract, and caramel extract.

step by step ingredients on how to make gluten free pumpkin chocolate chip cupcakes | Hungry Foodie

STEP 5: Mix until all ingredients are well incorporated.

STEP 6: Add the coconut milk and mix to combine.

STEP 7: Add the pumpkin puree and mix until all ingredients are well incorporated.

STEP 8: Add the dry ingredients to the wet ingredients and mix until well combined. 

step by step ingredients on how to make sugar free pumpkin spice muffins | Hungry Foodie

STEP 9: Using a rubber spatula, fold in ½ cup of the chocolate chips.

STEP 10: Fill the wells of the prepared muffin tins ¾ of the way full.

STEP 11: Bake for 20 minutes, or until you can stick a toothpick in the center of a muffin and it comes out clean. 

STEP 12: Prepare the frosting while the cupcakes are baking. Allow the cupcakes to cool and then frost using a piping bag or frosting knife. Sprinkle remaining chocolate chips over the top. 

RELATED RECIPES: Keto Pumpkin Spice Muffins with Marshmallow Frosting ... Pumpkin Spice Creme Brulee ... Pumpkin Spice Hot Buttered Rum

Gluten Free Pumpkin Cupcakes with Chocolate Frosting | Hungry Foodie

Recipe Tips and Variations

  • Storage: Store in an airtight container on the counter for up to a week. Alternately, you can freeze them for up to 2 months. (These are my favorite meal prep and storage containers)
  • Make Cinnamon Cream Cheese Frosting: Instead of making the sugar free chocolate buttercream frosting, try this Low Carb Cinnamon Cream Cheese Frosting.
  • Add Nuts: These gluten free pumpkin muffins are also delicious with some chopped walnuts or pecans added. Even better, try adding some of these Keto Candied Pecans.
  • Swap Out the Sweetener: If you are not worried about keeping these gluten free pumpkin muffins sugar-free, use regular sugar, or even coconut sugar.
  • Make Them Paleo: To make these into paleo pumpkin spice muffins, swap out both sweeteners for coconut sugar, omit the cornstarch, and swap the gluten free flour for this paleo baking flour.
Gluten Free Pumpkin Cupcakes with Chocolate Frosting | Hungry Foodie

Frequently Asked Questions

Can I turn this into a Pumpkin Chocolate Chip Loaf?

Yes, you can. Pour the entire batter into a standard sized loaf pan and bake for 45 to 60 minutes or until you can stick a toothpick in the center and have it come out clean.

Can I make these with regular flour?

Yes! If you are not concerned with keeping these cupcakes gluten free, you can use an equal amount of all-purpose flour.

gluten free cupcakes, frosted with a sugar free chocolate buttercream frosting, with a bite taken out of it

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Keto Chocolate Chip Cookies

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These Keto Chocolate Chip Cookies are the perfect low carb dessert recipe. They are soft, chewy, and perfectly sweetened. Best of all, they come in at just 4 net carbs for 3 cookies.These low carb cookies are as simple as mix, bake, and enjoy!

fresh baked cookies on a wire cooling rack

Ingredient Notes

Ingredients all laid out in individual bowls to make low carb and gluten free chocolate chips cookies

Ingredients in Keto Chocolate Chip Cookies

Step By Step Instructions

cacao butter, brown sugar and vanilla extract in a mixing bowl

How to make Low Carb Chocolate Chip Cookies

STEP 1: Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Mix together the melted cacao butter and sweetener.

cacao butter, brown sugar vanilla extract and egg in a mixing bowl

STEP 2: Add the egg and vanilla extract and mix until well incorporated.

cacao butter, almond flour, baking soda, salt, brown sugar vanilla extract and egg in a mixing bowl

STEP 3: Stir in the almond flour, tapioca starch, baking soda, and salt. Mix until all ingredients are well incorporated.

a mixing bowl full of gluten free chocolate chip cookie dough, loaded with chocolate chips

STEP 4: Mix the dough until all ingredients are well incorporated. Fold in the chocolate chips.

Scoops of chocolate chip cookie dough on a silpat, ready to be baked

STEP 5: Use a 1 tablespoon sized cookie scoop to measure out the dough. Roll into balls and arrange about 2 inches apart on the prepared baking sheet. Slightly flatten each dough ball. Bake until the cookies are puffed and golden brown on the bottom and the edges, about 7 to 9 minutes. They may still be soft in the center, but will continue cooking as they cool.

cookies fresh out of the oven on a silpat

Recipe Tips and Variations

fresh baked chocolate chip cookies cooling on a wire rack

Frequently Asked Questions

Do I have to use the tapioca starch?

The tapioca starch in this recipe helps bind the ingredients together and gives the cookies a nice chewy texture. You can omit it, but the cookies may be a little crumbly and might need to be cooked longer.

What sweetener can I use instead of brown sugar erythritol?

You can use any low carb sweetener you prefer. If you are not concerned with keeping these cookies low carb, you can also use real brown sugar or even coconut sugar.

What can I substitute for the cacao butter?

You can use butter, coconut oil, butter flavored coconut oil, or even coconut shortening.

a stock of chocolate chip cookies, surrounded by chocolate chips

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Air Fryer Apple Hand Pies

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These Air Fryer Apple Hand Pies have a sweet, brown sugar apple cinnamon filling, inside a perfectly flaky pie crust. They are the delicious way to enjoy a personal sized apple pie. Best of all, they are ready in less than 30 minutes.

Air Fryer Apple Hand Pies Being Dipped into Caramel Sauce

Ingredient Notes

Ingredients to make homemade mini apple pies in the air fryer

Ingredients in Air Fryer Apple Hand Pies

  • Granny Smith Apples - You can really use any type of apple, but Granny Smiths are my favorite for apple pie recipes. (Try these Pumpkin Spice Baked Apples)
  • Brown Sugar - You can use either a light or a dark brown sugar in this recipe. Dark brown sugar has a higher molasses content and will add a deeper caramel flavor.
  • Corn Starch - cornstarch works as a thickener in this recipe.
  • Pie Crust - For this recipe I used a store-bought, pre-made pie crust to make this a quick and easy mini apple pie recipe. (Try this Keto Pecan Pie Recipe)
  • Egg - The egg in this recipe is used to make an egg wash. You can use an egg wash to seal edges together, and enhance the golden color and crispiness of baked goods

Step By Step Instructions

sauce pan with apples, brown sugar, and cinnamon to make apple pie

How to make Air Fryer Apple Hand Pies

STEP 1: Add the apples, brown sugar, and cinnamon to a small saucepan and heat over medium heat.

sauce pan with apples, brown sugar, and cinnamon and cornstarch to make apple pie

STEP 2: Stirring occasionally, cook until the apples have softened, about 8 to 10 minutes. 

sauce pan with apples, brown sugar, and cinnamon and cornstarch to make apple pie

STEP 3: Add the cornstarch to the apple mixture and bring the mixture back up to a boil to thicken. Once the sauce has thickened, remove from the heat and allow to cool. 

dough rolled out into circles to make individual apple pies

STEP 4: Roll the pie dough out in a thin layer and using a 4-inch circle cutter, cut circles in the dough as close together as possible. Remove the cut circles, re-roll out the dough and repeat the process until you have 10 (4-inch) dough circles.

dough rolled out into circles and topped with apple pie filling to make individual apple pies

STEP 5: Place some of the apple pie filling on one side of each dough circles. Using your finger wet the outer circle of the pie crust with a little water.

mini apple hand pies ready to be cooked

STEP 6: Fold the dough over the filling and match the edges, so you have a half-circle. Seal the hand pie by pressing a fork around the edges. In a small mixing bowl, whisk together the egg with the water. Brush the egg mixture over the top of the pies.

mini apple hand pies ready to be cooked

STEP 7: With a sharp pairing knife, cut a few lines in the top for the steam to escape.

mini apple hand pies in a ninja air fryer

STEP 8: Place the pies into the basket of your air fryer, so they are not touching.

mini apple hand pies in a ninja air fryer

STEP 9: Turn it on to 350°F for 5 minutes. Repeat with the remaining hand pies.

a white platter full of mini apple pies made in the air fryer

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 4 days. Alternatively, you can freeze them for up to two months.
  • Reheating: I recommend reheating them in the air fryer so you can get the crust nice and crispy again.
  • Make them low carb: To make these low carb, swap out the apple for chayote squash (just trust me on this one), the brown sugar for this brown sugar monkfruit, and swap out the pie dough for this keto cinnamon roll dough. Other than those swaps, just follow the recipe as written.
  • Swap the apples for peaches: This is also delicious made as peach hand pies. Simply follow the same process, but swap out the apples for diced fresh peaches.
  • Swap the apples for mixed berries: Make mixed berry hand pies by swapping out the apples for 2 cups of mixed fresh or frozen berries.
  • Sprinkle some flaky sea salt on top: This hand pie recipes absolutely fantastic with a little bit of flaky sea salt sprinkled on top. The salt complements the sweetness of the apple pie filling perfectly.
  • Dip them in caramel sauce: What goes better with a homemade apple pie recipe than caramel sauce to dip it in? Maybe salted caramel?
a white platter full of mini apple pies made in the air fryer

Frequently Asked Questions

How do I make a low carb apple hand pie recipe?

To make these mini apple pies low carb, swap out the apple for chayote squash (just trust me on this one), the brown sugar for this brown sugar monkfruit, and swap out the pie dough for this keto cinnamon roll dough. Other than those swaps, just follow the recipe as written.

My dough was cracking when I was trying to fold them over; what can I do to fix this?

Use your fingers to pinch it closes wherever the dough cracks. When you’re using a store-bought pie crust, they’re likely to crack in the air fryer no matter what you do, but they still taste delicious.

I don’t have to use any liquid when I’m cooking the apples?

Nope, once the heat is applied to the apples, the juices will start release.

What is a good low carb substitution for apples?

Chayote squash really makes a great substitution for apples. It has a similar texture and will take on the flavors of the sweetener and cinnamon perfectly.

a white platter full of mini apple pies made in the air fryer with apples in the background
a white platter full of mini apple pies made in the air fryer
Air Fryer Apple Hand Pies Being Dipped into Caramel Sauce

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This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

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Chocolate Pumpkin Banana Bread

By 7 Comments

This Chocolate Pumpkin Banana Bread Recipe is moist, delicious and perfectly sweetened. It combines three of my favorite things - banana bread, the warm fall flavors of pumpkin spice and rich, chocolatey goodness. It's the best banana bread recipe around.

slices of chocolate banana bread piled high on a marble cutting board, with milk in the background

Ingredient Notes

ingredients laid out, eggs, flour, chocolate chips, pumpkin, brown sugar, vanilla, cocoa powder
  • All Purpose Flour - this is the most versatile flour for baking and is perfect for all sorts of baked goods.
  • Cocoa Powder - This recipe calls for unsweetened cocoa powder. Not to be confused with cocoa mix, which is sweetened with sugar.
  • Light Brown Sugar - light brown sugar has less molasses that dark brown sugar. Dark brown sugar will give this Chocolate Pumpkin Banana bread a richer caramel flavor.
  • Pumpkin Puree - For this recipe I used unsweetened canned pumpkin puree. The only ingredient should be pumpkin. It is not the same as canned pumpkin pie filling.
  • Chocolate Chunks - You can use a chocolate bar and cut it into chunks, or you can use chocolate chips. Both will work just great.

Step By Step Instructions

Ingredients for chocolate banana bread - flour, sugar, banana, eggs, chocolate, baking soda, salt

How to make Chocolate Pumpkin Banana Bread

STEP 1: Preheat the oven to 350°F and line a 9”x5” loaf pan with parchment paper, grease, or coat with nonstick spray. Set aside. Whisk the flour, cocoa powder, sugar, baking soda and salt in a large bowl.

2 mixing bowls - one with dry ingredients and one with wet ingredients to make banana bread

STEP 2: Combine the oil, eggs, smashed banana, pumpkin puree, sour cream, and vanilla extract in a separate bowl.

Batter for chocolate pumpkin banana bread, ready to be poured into a loaf pan for baking

STEP 3: Add the wet mixture to the dry ingredients and fold in with a rubber spatula.

batter for chocolate pumpkin bread, topped with chopped chocolate chunks

STEP 4: Once mixed, fold in ½ cup of the chocolate chunks.

batter for chocolate pumpkin bread, topped with chopped chocolate chunks

STEP 5: Pour the mixture into to the prepared pan and top with the remaining chocolate chunks. Bake for 1 hour or until you insert a toothpick, and it comes out clean. Start checking at the 45 minute mark. Let the Chocolate Pumpkin Banana Bread cool before slicing.

a loaf of chocolate pumpkin banana bread, topped with chocolate chunks in a loaf pan

Recipe Tips and Variations

  • Storage: Store the leftover Chocolate Pumpkin Banana bread covered on the counter for up to 3 days, or refrigerate for up to 1 week. (These are my favorite storage and meal prep containers)
  • Make Muffins: Pour the batter into a muffin tine to make chocolate pumpkin spice muffins. (Check out these Pumpkin Spice Cupcakes with Marshmallow Frosting)
  • Make it gluten free: To make a gluten free version of this chocolate banana bread, simply swap out the all-purpose flour 1:1 with this gluten free baking flour.
  • Sugar Free Alternatives: For a sugar free pumpkin bread recipe, swap out the light brown sugar with this brown sugar erythritol and use these sugar free chocolate chips.
  • Make it dairy free: To make a dairy free version of this pumpkin banana bread, swap out the sour cream with dairy free coconut yogurt.
  • Use applesauce: If you do not have any pumpkin puree or do not like pumpkin, you can substitute the pumpkin puree with apple sauce.
  • Omit the pumpkin: Skip the pumpkin and just make chocolate banana bread. In place of the pumpkin, you can use an extra ¾ cup of mashed bananas. You can also use 1 medium avocado, mashed.
  • Amp up the pumpkin flavor: To amp up the pumpkin flavor, add a tablespoon of this Pumpkin Pie Spice.
slices of chocolate banana bread piled high on a marble cutting board, with milk in the background
  • Loaf Pan: For this recipe I used a 9x5" loaf pan. You can also use a silicone loaf pan for easier clean up.
  • Parchment Paper: I like to use unbleached parchment paper sheets. They are handy for cutting into a variety of shapes and sizes and lining pans of all sizes.
  • Baking Clips: Clipping the parchment paper to the sides of the baking pan, make it a lot easier to pour and spread the batter.
  • Mixing Bowl: For baking, I like to use a nested set of clear glass mixing bowls.
slices of chocolate banana bread piled high on a marble cutting board, with milk in the background

Frequently Asked Questions

What is the difference between all-purpose flour and cake flour?

Cake flour is essentially all-purpose flour with a little cornstarch mixed in. Cake flour has a lower protein content at about 8% compared to 10% to 11% in all-purpose flour. To substitute cake flour, add 2 extra tablespoon per cup.

Can you freeze banana bread?

Yes, absolutely. I recommend wrapping it tightly in cling film and then wrapping it in aluminum foil. Let thaw on the counter before warming and slicing.

slices of chocolate banana bread piled high on a marble cutting board, with milk in the background

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Cilantro Lime Cauliflower Rice

By 3 Comments

This easy Cilantro Lime Cauliflower Rice is a bright, fresh, flavorful recipe that makes the perfect side dish for any meal. Ready in less than thirty minutes, this is the perfect option for taco night, a quick and easy side dish, or any time you're looking for burst of a savory citrus flavor.

wooden bowl full of cilantro lime cauliflower rice, garnished with fresh lime wedges

Ingredient Notes

ingredients for cilantro lime cauliflower rice - lime, cauliflower, onion, garlic, chicken stock, salt and pepper
  • Riced cauliflower: a classic low carb alternative to traditional rice! Thankfully it is really easy to find pre-riced these days. Most stores carry both fresh and frozen riced cauliflower. You can also rice your own cauliflower in a food processor or on a box grater. (Get more cauliflower rice recipes here.)
  • Lime: the lime in this recipe pairs so well with the fresh cilantro and garlic. It's the perfect flavor combination to pair with Shredded Taco Pork or even Keto Mongolian Beef.
  • Chicken stock: I like to use chicken stock to add a savory element to this cauli rice. You could also use beef stock or even vegetable stock to make it a vegetarian recipe.
  • Cilantro: If you are on team "no cilantro", green onions or parsley make excellent substitutions

How to make cilantro lime cauliflower rice

skillet with onions and garlic sautéing in butter

STEP 1: Heat the butter in a large skillet over medium heat. Add the onion and the garlic and sauté until the garlic is fragrant and the onions are translucent, about 5 minutes.

skillet with onion, garlic, cauliflower, lime zest, cilantro, and butter

STEP 2: Add the cauliflower, cilantro, lime zest, lime juice, salt, and pepper. Sauté until the cauliflower is tender, about 10 minutes.

skillet with onion, garlic, cauliflower, lime zest, cilantro, and butter

STEP 3: Add the chicken stock and cook, stirring often, for an additional 10 minutes, or until all of the stock is evaporated and the rice is tender but not mushy. Serve with lime wedges.

skillet with onion, garlic, cauliflower, lime zest, cilantro, and butter

Serving Suggestions

wooden bowl full of cilantro lime cauliflower rice, garnished with fresh lime wedges

Recipe Tips and Variations

  • Storage: store in an airtight container in the fridge for up to 5 days.
  • Make it vegan: use butter flavored coconut oil or olive oil and vegetable stock and this is an easy vegan dish. It pairs really well with black beans for the ultimate vegetarian keto recipe! You could also make this recipe with regular coconut oil, or even coconut butter for a more tropical flavor profile. Serve with fried plantains, mmm!
  • Add taco seasoning: put a little more fiesta into this rice by adding some homemade taco seasoning.
  • Use real rice: Sauté the garlic and onion in butter as outlined in the directions. Then, add your rice and the amount of recommended liquid according to the instructions on the packaging, substituting water for chicken stock. Add the rest of the ingredients in and cook based on the directions on the rice packaging.
wooden bowl full of cilantro lime cauliflower rice, garnished with fresh lime wedges

Frequently Asked Questions

How many carbs are in cauliflower?

Carb in Large Head Cauliflower (7-8 inches) 20-22 net carbs
Carbs in Medium Head Cauliflower (5-6 inches) 15-17 net carbs
Carbs in Small Head Cauliflower (3-4 inches) 8-10 net carbs
Carbs in 1 cup Cauliflower 4.7-5.3 net carbs
Carbs in 1 ounce Cauliflower 1.4 net carbs
Carbs in 1 Pound Cauliflower 24 net carbs
Carbs in 1 Large Cauliflower Floret 0.7 net carbs
Carbs in 1 cup Riced Cauliflower 4.7 net carbs
Carbs in ½ cup Frozen Cauliflower 2.7-3.3 net carbs

How do you rice cauliflower?

Cut a head of cauliflower into florets, then add to a food processor. Pulse until your cauliflower is riced, and be careful not to over process. Alternatively, you can use a box grater to grate the head of cauliflower.

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Sparkling Tart Cherry Limeade Cocktail

By 1 Comment

Sweet, sour, tart, and delicious -- this Sparkling Tart Cherry Limeade Cocktail takes the bright flavors of cherry and lime and serves them up in a refreshing summer cocktail recipe. Ready in less than 5 minutes with only 6 ingredients, you can enjoy this recipe with or without alcohol. Perfect for a hot summers day.

refreshing summer cocktail with tart cherry juice, lime juice, soda water and vodka, served with fresh lime wedges

Ingredient Notes

Ingredients for a cherry limeade cocktail - vodka, club soda, sweet and sour, limes, tart cherry juice
  • Vodka: While you could use another type of liquor, I recommend vodka because it really compliments the tart cherry and lime in this recipe. Need a non-alcoholic version? No problem. Just omit the vodka. (Try this Orange Creamsicle Cocktail recipe)
  • Tart cherry juice: this is what takes this drink recipe to the next level. Tart cherry cocktail recipes really packs a punch, and the tart cherry juice in this recipe pairs so well with fresh lime.
  • Sweet and sour: I highly recommend making your own sweet and sour. Mix equal parts lime juice, lemon juice, sweetener or sugar, and water. You can purchase store bought sweet and sour, but the freshest option is homemade. You can use a low carb sweetener or regular sugar depending on your needs. (If you're looking for more fresh and fruity alcoholic beverage recipes, try this Passion Fruit Mojito or my Sparkling Hard Strawberry Lemonade.)
  • Dried tart cherries: I like adding dried tart cherries because they add a lot of flavor after muddling, and they get nice and chewy, almost like an all natural gummy.

Step By Step Instructions

Step by step instructions to make Tart Cherry Limeade Cocktail

How to make Tart Cherry Limeade Cocktails

STEP 1: First, fill a cocktail glass with ice. Put the dried cherries, lime wedges, and vodka into a cocktail shaker.

STEP 2: Next, muddle until the fruits are smashed and have released their juices.

Step by step instructions to make tart cherry limeade cocktails

STEP 3: Add the sweet and sour and tart cherry juice to the cocktail shaker. Cap and shake well.

STEP 4: Lastly, pour the contents of the cocktail shaker into the ice-filled glass. Top with the club soda and stir gently.

refreshing summer cocktail with tart cherry juice, lime juice, soda water and vodka, served with a green and white striped straw

Recipe Tips and Variations

  • Add red wine: Add some red wine for a delicious sangria variation (I order all my wine here)
  • Make it a mocktail: this Sparkling Tart Cherry Limeade Cocktail makes a great mocktail recipe for kids of all ages to enjoy. Simply omit the vodka.
  • Change up the liquor: instead of using vodka, you can try rum, gin, tequila, or bourbon in this recipe. Choose the liquor based on flavor preferences, or serve up the base of the cocktail and allow your guests to add their own liquor!
  • Lower the carbs: make your own low carb sweet and sour, or replace the sweet and sour with lime juice and powdered sweetener. Replace the tart cherry juice with something lower in carbs like kombucha, sugar free juice, or water enhancer.
  • Add some fresh herbs: take this recipe to the next level by adding fresh herbs - basil, sage or mint. Muddle the fresh herbs with the rest of the ingredients.
  • Add a splash of vanilla extract: this addition gives this drink a cherry cream soda vibe.
refreshing summer cocktail with tart cherry juice, lime juice, soda water and vodka, served with a green and white striped straw

Frequently Asked Questions

How do you make sweet and sour?

Add equal parts lime juice, lemon juice, sweetener or sugar, and water in a glass bottle and shake to combine.

How can I make this cocktail low carb?

Make your own low carb sweet and sour, or replace the sweet and sour with lime juice and powdered sweetener. Replace the tart cherry juice with something lower in carbs like kombucha, sugar free juice, or water enhancer.

What liquor can I use in place of vodka?

I recommend rum, gin, tequila, or bourbon -- any of those options will go well with the cherry lime flavors.

refreshing summer cocktail with tart cherry juice, lime juice, soda water and vodka, served with fresh lime wedges

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