Tender and dripping with au jus, Sirloin Tip Roast has intense flavor from a homemade dry rub! It’s then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

We also love crock pot sirloin tip roast!

Cooking a delicious roast for dinner isn’t as difficult as you might think. This juicy sirloin tip roast recipe will guide you to a beautiful tender piece of roasted beef, so flavorful you wouldn’t know you weren’t feasting on a prime rib.

Also be sure to try this eye of round roast recipe and slow cooker rump roast.

Why You’ll Love This Recipe

• Budget friendly: Beef sirloin tip is one of inexpensive cuts of beef. 
• Juicy, tender results: It is not the most tender cut of meat but with my method your roast turns out so succulent! 
• No need to brown first: Save time and washing a pan with my cooking method. First we cook meat at high oven temperature that creates “a crust” and seals in the juices.
• Sunday dinner or special occasion: This impressive main dish looks beautiful on the cutting board and will earn rave reviews from family and guests!
• Delicious leftovers: The next day, serve leftovers as beef sandwiches with au jus for dipping.

Ingredients You Will Need

• Roast: Beef sirloin tip roast aka round tip roast, ball tip roast, crescent roast, knuckle roast, beef tip roast and beef round sirloin tip roast. About 3 pounds and boneless.
• Onion: White onion, sliced for aromatic flavor.
• Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest, salt and pepper.

How to Cook Sirloin Tip Roast

Here is an overview how to cook sirloin tip roast. Full recipe card is located below.

Before you begin, you want to take your roast out of the fridge and let it sit for about an hour. This will bring it to room temperature, which will result in even roasting!

• Prep: Preheat the oven and spread sliced onions evenly across the bottom of the Dutch oven or roasting pan.
• Mix dry rub: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest.
• Coat the roast: Place whole roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat on both sides. Transfer on top of onions and sprinkle with remaining seasoning.
• Bake uncovered: At first you’ll bake roast uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices. Then reduce the heat, cover with the lid and roast until 10 degrees before your desired internal temperature is reached.
• Rest and slice: Remove roast from the oven and let it rest covered for 20 minutes. Then transfer roasted sirloin tip to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain.

How Long to Cook Sirloin Tip Roast?

How long to cook sirloin tip roast depends on how you like your meat done. I have put together a handy time table to consult.

If you haven’t done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when roast is ready, but nothing beats the real thing.

Tips for Best Results

• Ovens vary a lot: I have two ovens and one bakes hotter than the other. So start checking your roast at the 30-minute mark.
• To avoid overcooking: Roast until 10 degrees below your desired internal temperature as per table above. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.
• The convection oven cooks faster: Keep this in mind for sure.
• Cook on the middle rack: No matter what oven you’re using, cook on the middle oven rack. That way there is even distribution to the pan.

Variations

This recipe for sirloin tip roast can be adapted to your taste and what you have in the kitchen.

• No Dutch oven? I think the best way to cook this roast is in a Dutch oven. However, you can use roaster with a lid. If you use a roasting pan and cover it with aluminum foil, I suspect it will take longer to cook. I highly recommend checking with an instant read thermometer for internal temperature after 30 minutes.
• Orange instead of lemon: I can see how nice of a variation it can be.
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after you are done cooking a sirloin tip roast. You can use yellow onion or red onion as well.
• Grandma’s pot roast: For a Sunday dinner feel, cook roast with potatoes, carrots, and onions and watch everything roast and caramelize together. Cut vegetables into larger chunks to accommodate the longer cooking time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.
• Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work. Or coat beef with pot roast seasoning or all purpose seasoning instead.
• Turn your au jus into gravy: Add beef stock or red wine, cornstarch and other seasonings to taste to thicken up the juice.
• French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

What Should I Serve It with?

Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!

Serve with its juices and onions from the pan and delicious side dishes for a complete meal:

• Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful healthy salad recipes.
• Potato side dish: With traditional creamy mashed potatoes, cauliflower mashed potatoes or super easy Instant Pot baked potatoes.
• Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Or make super easy cooked cabbage drizzled with roast au jus.

How to Store and Freeze

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Sliced leftover beef roast makes an excellent addition to a holiday charcuterie platter!

Freeze: This red meat is great for freezing because it’ll keep for up to 3 months. Just place it in airtight container and freeze.

FAQs

More Roast Recipes to Try

• Crock pot eye of round roast
• Boneless turkey breast roast
• Boneless leg of lamb recipe
• Instant Pot pot roast
• Roasted leg of lamb
• Roasted bone-in turkey breast
• Slow cooked oven brisket

Print

Sirloin Tip Roast

Tender and dripping with au jus, Beef Sirloin Tip Roast Recipe has intense flavor from a homemade dry rub! It's then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 450kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer

Ingredients

• 3 pounds sirloin tip roast
• 1 large white onion sliced
• 1 tablespoon ground coffee regular or decaf
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 1/4 teaspoons salt
• 2 teaspoons ground black pepper
• 1 lemon zest only

US Customary – Metric

Instructions

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• First bake uncovered for 30 minutes.
• Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:

  °Rare: 120-125 F internal temperature. Red and bloody.

  °Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

  °Medium: 140 F internal temperature. Barely pink center with brown to the outside.

  °Well done: 150-160 F internal temperature. Brown all the way through.

  Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

Video

Notes

• Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
• Freeze: In portion for up to 3 months.
• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. 
• Convection oven cooks faster: Keep this in mind for sure!
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• Grandma’s pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.

See recipe post for more tips and FAQs.

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g

The post Sirloin Tip Roast appeared first on iFoodReal.com.

This Spaghetti Squash Quiche recipe swaps the usually pastry-heavy crust for a lighter spaghetti squash crust. Then we pack it with vegetables, a little cheese and a lot of flavor!

You can even omit the crust entirely like we do in crustless broccoli quiche, crustless spinach quiche and zucchini quiche recipes.

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche.

The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it.

Why You’ll Love This Recipe

• Cleans out the fridge: You make the filling with eggs, cheese and whichever vegetables you got on hand. I used leftovers of zucchini and bell peppers from making baked chicken and peppers and broccolini from ground turkey and potato skillet.
• Not difficult to make: This recipe is not as labor intensive as you might think, the longest part is waiting for the squash to bake.
• Holds its shape: Each slice actually stays in shape and doesn’t go soggy, like you’d think!
• Delicious: You won’t miss the pastry crust with the fantastic flavors of sweet squash, tangy veggies, and melted cheese. This squash quiche would be so great for brunches, dinners and lunch.

Ingredients for Spaghetti Squash Quiche

From the low carb crust to the rich egg filling, this spaghetti squash quiche is made with very simple ingredients.

• Spaghetti squash: The most flavorful winter squash. You’ll need 1 medium squash around 2.5 pounds.
• Eggs: 6 large eggs form the center of the dish and are an excellent source of protein.
• Sautéed vegetables: Sautéed onion and bell pepper add a sweet caramelized flavor. You’ll need 1 onion and 1 bell pepper, any color.
• Oil: Whichever oil you like to use for frying, I used avocado oil.
• Other vegetables: I used zucchini, broccoli, cauliflower, and tomatoes but really any combination will work. I’ve listed some recommendations below.
• Cheese: A delicious combination of cheddar cheese and feta. Freshly shredded will melt easier and taste better.
• Balsamic vinegar: Adds a rich and tangy flavor that’s also slightly sweet.
• Seasonings and herbs: Salt, garlic powder, and dried basil.
• Cooking spray: To prep your baking dish, I use Misto.

How to Cook Spaghetti Squash

My favorite methods for making spaghetti squash noodles for quiche is to bake spaghetti squash whole in the oven or to make air fryer spaghetti squash.

I find Instant Pot spaghetti squash is a bit too watery to form a proper quiche crust.

Preheat your oven to 400 F.

• Cut spaghetti squash: Use a sharp knife to carefully cut the squash in half lengthwise. Here’s a quick guide and some helpful tips for how to cut spaghetti squash.
• Remove seeds: Line a baking sheet with parchment paper. With a large spoon, scoop out the seeds and place each half cut side down on the prepared baking sheet.
• Bake: Poke some holes in the skin with a fork so the steam can escape while they cook. Bake for 30 minutes and set aside to cool.

How to Make Spaghetti Squash Quiche

Here’s an overview of how to make the crust, combine the filling, and assemble. Just like the photos show, spaghetti squash pie is a lot easier than you think.

There is a full recipe card below.

• Shred spaghetti squash: Use a fork to scrape the interior into “strands”, then add the strands to a medium bowl and season with salt. Use your hands to squeeze out some liquid, return to the bowl, sprinkle with dried basil and garlic powder then mix to combine.
• Form the crust: Pour squash mixture into a greased pie pan. Using your hands once more, press evenly on the bottom and sides and set aside while you make the filling.
• Sauté onion and peppers: Preheat a non-stick skillet on medium heat and coat with oil. Sauté onion and bell pepper for 5 minutes until golden brown.
• Make the egg mixture: To a large mixing bowl, add eggs, balsamic vinegar, dried basil, and salt. Whisk to combine. Next, add in cheddar cheese, feta cheese, sautéed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes, then stir to combine.
• Bake: Pour the mixture over the squash crust and level with a spatula. Bake in preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
• Serve: Let the quiche cool for at least 30 minutes before slicing and enjoy hot or cold.

Tips for Best Results

These 5 helpful tips and tricks will help you make the best squash quiche with vegetables.

• Don’t over bake spaghetti squash: It can make tender squash strands watery, al dente squash noodles are the best.
• Salt and squeeze cooked squash: Salt helps draw out extra moisture so you can squeeze it out, this is important because it helps prevent a soggy spaghetti squash crust.
• Submerge veggies in eggs: Mix the vegetables well into the egg mixture, so they don’t dry out during baking.
• Cool before slicing: Your kitchen smells amazing and you want to dig in, but the quiche will taste much better once it has cooled. In that 30 minutes the inside will continue to cook and the outside will cool a bit and be perfectly warm and ready to eat.
• Add protein: Cooked bacon, ground sausage, diced ham, ground beef, even seafood. As long as the meat is fully cooked before adding to the quiche, you can customize it with anything you like!

What Are the Best Vegetables to Use?

You can pretty much use any vegetable you have on hand or create your favorite combination for a loaded vegetable quiche that’s naturally gluten-free and good for you.

When swapping vegetables, make sure the total quantity stays about the same.

• Spinach
• Asparagus
• Mushrooms
• Eggplant
• Peas
• Brussel sprouts
• Green beans
• Avocado
• Kale
• Sun-dried tomatoes

Serving Spaghetti Squash Quiche

Spaghetti squash quiche can be served warm or cold, as a main dish or a side dish, the options are endless!

For breakfast or brunch we love pairing it with either my grandma’s Ukrainian breakfast potatoes or a side of fruit salad and a healthy muffin. I also like to serve leftovers with pancakes or waffles.

Alongside a crisp salad or soup makes a quick lunch or dinner for your family or guests. Anything from a simple green salad, pasta salad, or classic chicken salad would be delicious.

Can I Make It Ahead of Time?

Yes. As for the crust, you can cook spaghetti squash the night before, so when you’re ready to make the crust it’s going to be nice and cool. I also have to say it’s easier to separate spaghetti squash into noodles while it’s still warm.

You can also pre-make spaghetti squash quiche crust, then cover baking dish with plastic wrap and refrigerate for up to 48 hours.

You can even sauté and store vegetables in an airtight container for up to 2 days. Same goes for freshly chopped vegetables and grated cheese. Then combine veggies with egg mixture and cheese when ready to bake.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: I find the texture to be off once thawed, so I personally do not recommend freezing.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Tex mex stuffed spaghetti squash
• Ground turkey spaghetti squash casserole
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

More Quiche Recipes to Try

• Crustless zucchini pie
• Vegetable frittata

Print

Spaghetti Squash Quiche with Vegetables

Spaghetti Squash Quiche swaps the pastry crust for a light spaghetti squash crust. Packed with vegetables, a little cheese and a lot of flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 8 servings

Calories 210kcal

Author Olena Osipov

Equipment

• pie dish
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Filling:

• 1 large onion thinly sliced
• 1 large bell pepper chopped
• 1 tablespoon oil for frying
• 6 large eggs
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese shredded
• 4 ounces feta cheese crumbled
• 2 cups zucchini, broccoli, cauliflower, tomatoes chopped (in any combination, mix and match)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
• Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 teaspoon salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder and mix to combine.
• Spray deep pie dish with cooking spray and transfer squash mixture into it. Using your hands, press evenly on the bottom and sides. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
• Meanwhile in a large bowl, add eggs, balsamic vinegar, 1 teaspoon dried basil and 1/4 tsp salt and whisk. Add cheddar cheese, feta cheese, sauteed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes. Stir well to combine.
• Pour mixture into prepared crust and level with spatula. Bake for 50 minutes or until the knife inserted in the center comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

• Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 439mg | Fiber: 4g | Sugar: 6g

The post Spaghetti Squash Quiche with Vegetables appeared first on iFoodReal.com.

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles. Topped with cheese and tomato sauce, then baked until gooey perfection.

We also love these zucchini roll ups!

What Are Chicken Lasagna Roll Ups?

I’m not going to pretend it’s your next 30 minute dinner idea, but chicken lasagna roll ups are quite easy. That’s why if 12 roll ups is too much, just freeze the leftovers and save time. Plus, most lasagna pasta comes in a package of 12.

Lasagna roll ups turn a layered dinner into individual servings with just as much flavor. The filling is rolled into each pasta sheet, then topped with sauce and bubbly cheese. They’re fun, bake faster, and easier to serve!

Why You’ll Love This Recipe

• Delicious: The mix of pasta, cheese, and meat add layers of flavor everyone will love.
• Extra veggies: I gave this healthy lasagna a vegetable boost with the addition of spinach and artichokes.
• Versatile: Pasta recipes are known for their versatility. These lasagna roll-ups are not only cozy and delicious, but incredibly easy to make your own. From the noodle, sauce, meat, and veggies, the options are endless!
• Can be made ahead: With back to school in full swing, you can never have too many quick and easy meals. These chicken lasagna rolls are a freezer-friendly, healthy dinner you can count on.

My family already loves my Instant Pot lasagna, so I’m not surprised they love this too.

And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!

Ingredients for Chicken Lasagna Rolls

Here’s a quick overview of what you’ll need to make these fun chicken lasagna roll ups.

• Lasagna noodles: You can choose from regular, whole wheat or brown rice pasta.
• Chicken: I often use Instant Pot shredded chicken breast. You can also use pan fried chicken breast or slow cooked chicken breast, or store bought rotisserie chicken can really save time but I would add less salt to the sauce for that option.
• Artichoke hearts: I used canned artichokes in water. If they are packed in oil be sure to drain well. Frozen artichokes work too, but thaw first.
• Spinach: I recommend fresh baby spinach. You can use frozen spinach, allow it to thaw and squeeze all the excess liquid.
• Aromatics: Onion and freshly minced garlic help make the sauce rich and flavorful.
• Flour: Added to thicken the sauce. Regular, whole wheat or gluten-free flour can be used.
• Milk: Use your milk of choice, regular or plant based.
• Tomato sauce: I used plain tomato sauce from a can. You can also add marinara sauce or another pasta sauce you like.
• Mozzarella cheese: I love mozzarella cheese for this dish, but cheddar cheese works well too.
• Spices: Salt and pepper.
• Oil: Use a neutral oil like avocado oil or olive oil to sauté aromatics.

How to Make Chicken Lasagna Roll Ups

This chicken lasagna roll ups recipe has a few steps to it, but I promise it’s easy! Here’s a quick overview complete with pictures.

There is a full recipe card below.

• Cook lasagna noodles: Follow package instructions and cook lasagna noodles al dente. Drain, carefully lay noodles flat on parchment paper, and cover with a towel. Set aside.
• Make sauce base: Heat a large skillet and coat with oil. Sauté garlic and onion on medium heat for 3-4 minutes, then add flour and stir to combine.
• Finish the sauce: Add milk, salt, and pepper to the skillet. Stir, bring to a light boil then simmer on low until sauce has thickened.

• Add chicken and artichokes: Add artichokes and shredded chicken to the sauce and stir. Bring to a boil, reduce heat and simmer for 2-3 minutes uncovered.
• Stir in spinach: Turn off heat, add spinach, and stir to combine.
• Prep: Preheat your oven to 350 F. Use a spatula to evenly spread 1 cup of tomato sauce over the bottom of a large baking dish. Set aside.

• Add filling mixture to lasagna noodles: Scoop 1/3 cup of chicken artichoke mixture onto one end of each pasta sheet, then sprinkle with 1 tablespoon of cheese. Repeat with remaining pasta and filling.
• Roll: Starting with the filled end, carefully roll each chicken lasagna roll. Place the roll, seam-side down, tightly in the prepared baking dish. I had 2 rows of 6 rolls each.
• Add toppings: Pour remaining tomato sauce and cheese on top, distributing evenly among all rolls.
• Bake: Leave the dish uncovered and bake for 30 minutes. Then let them rest covered for 10 minutes, serve hot and enjoy!

Tips for Best Results

Here are some pro tips for the best chicken lasagna rolls.

• Don’t overcook lasagna noodles: Boil lasagna sheets until al dente, even slightly undercooked is OK. They will continue to cook in the oven and you don’t want them mushy!
• Be cautious with salt: From sauce, to cheese, to chicken, to artichokes, everything has sodium. Taste test the sauce first and then add salt, especially if you use rotisserie chicken.
• About rolling the noodles: Roll them not too lose so roll-ups fall apart but not too tight so you squeeze out the filling.
• Don’t skip resting: It’s always good to let Italian recipes rest for a few minutes, the sauce will thicken and the noodles will soak up more sauce. For this recipe, resting also allows your roll ups to firm up a bit.
• If you have filling leftovers: You can spread leftover filling on the bottom of the dish around the roll-ups, or cook spaghetti, mix with the filling, and enjoy another delicious meal!
• Using raw chicken: My original recipe called for diced raw chicken. I updated the recipe and shortened the cooking time so you can use pre-cooked chicken or leftover chicken. You can use fresh chicken and cook the sauce for 20 minutes if you’d like.
• Using alfredo sauce: Make chicken alfredo lasagna rolls using my healthy alfredo sauce. It may curdle during prolonged baking because it’s made with yogurt, therefore bake roll ups for only 15 minutes. Let them stand covered longer, about 15 minutes as well.

Serving Recommendations

I love serving these lasagna roll-ups with a simple green salad or roasted vegetables and crusty bread.

For salads, we love the classics like healthy Caesar salad, a simple butter lettuce salad, or cucumber and tomato salad. Or add more Italian flair with an Italian chopped salad.

Green veggies make a great side dish for lasagna. Sautéed broccoli with tomatoes, oven roasted asparagus, and garlic green beans are super easy to make. But really, the sky is the limit so serve with your favorite seasonal vegetables.

Can I Make Them Ahead of Time?

Up to 2 days ahead: Prepare as per recipe but don’t bake, cover with plastic, and refrigerate for up to 2 days. Let it sit for 30 minutes at room temperature and bake. You may need to bake it 10-15 minutes longer since it’s cold.

As a freezer meal: Assemble, tightly wrap with one layer of plastic, then a few layers of aluminum foil. You can freeze them for up to 3 months, then thaw in the fridge overnight and bake as per instructions adding 15 minutes.

How to Store

Store: Cooled roll ups can be placed in an airtight container and kept in the refrigerator for up to 5 days.

Freeze: Leftover lasagna rollups will keep in the freezer for up to 3 months.

FAQs

Need even more dinner ideas? Check out these roundups with healthy chicken recipes and healthy pasta recipes!

More Pasta Recipes to Try

• Healthy chicken alfredo
• Healthy Tuscan chicken pasta
• Healthy baked chicken parmesan
• Kale turkey pasta bake
• Instant Pot lasagna soup

Print

Artichoke Chicken Lasagna Roll Ups

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 roll ups

Calories 228kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking dish

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 2 cups cooked chicken shredded or chopped
• 2 cups artichoke hearts well drained and chopped
• 2 cups spinach chopped
• 2 garlic cloves minced
• 1 medium onion finely chopped
• 3 tablespoons flour regular, whole wheat or gluten-free
• 2 cups any milk regular or plant-based
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato sauce divided
• 1 3/4 cups mozzarella cheese shredded & divided
• 1 tablespoon olive oil for frying

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
• Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
• Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
• Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
• Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
• Serve hot with a simple green salad or roasted vegetables and crusty bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers for up to 3 months.
• Freezer meal: Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 15 minutes.

Nutrition

Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g

The post Artichoke Chicken Lasagna Roll Ups appeared first on iFoodReal.com.

The best Blueberry Coffee Cake recipe! Moist, fluffy, and naturally gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

For a lighter version, try my healthy coffee cake with whole wheat flour.

Say good morning with a slice of blueberry coffee cake that’s deliciously soft and tender with a sweet blueberry center, crisp streusel topping, and drizzled in a light citrus glaze.

I recently treated my family to this freshly baked blueberry cake, and it was gone in minutes! It’s the perfect sweet treat to enjoy for breakfast or as a healthy dessert with a scoop of vegan vanilla ice cream.

Why You’ll Love This Recipe

• Uses lots of blueberries: Inspired by my blueberry breakfast cake, I am excited to share a new way to use up your fresh seasonal berries. Think classic coffee cake meets blueberry pie, yum!
• Super moist: Wholesome ingredients like coconut oil, maple syrup, and almond milk make this cake extra soft and moist.
• It’s gluten-free: We eliminate wheat flour by using a blend of almond flour and oat flour, so you can make blueberry crumb cake for a crowd, worry-free.
• Easy to make: A tasty, beautiful cake that comes together easily with no fancy mixer needed! It’s super easy to make, even for a novice baker.

Ingredients for Blueberry Coffee Cake

This blueberry coffee cake recipe is carefully curated with pantry-friendly ingredients, so you can enjoy a fun breakfast whenever the mood strikes.

• Eggs and milk: These ingredients act as a binder, provide structure, and add moisture. Any milk will work, I used almond milk.
• Maple syrup: Unrefined sugars like maple syrup add moisture and a sweet taste.
• Coconut oil: Melted coconut oil is a great substitute for butter and other oils, and gives your cake an upgraded texture. Any coconut oil will work, if you use a refined coconut oil you will not notice a coconut-y flavor.
• Baking extracts: Equal amounts of vanilla extract and almond extract adds the sweetness of vanilla with a hint of nutty flavor.
• Flour: Blending almond flour and oat flour yields a soft, cake-like structure. They’re both gluten free and packed with nutrients. Using almond flour also means you don’t need any butter for this healthy dessert recipe.
• Baking essentials: Baking powder, baking soda, and salt.
• Blueberries: I recommend fresh blueberries, if you have some. Frozen blueberries work also, but do not thaw.
• Brown sugar: A sprinkle of brown sugar makes the streusel topping sweet.
• For the glaze: The mixture of icing sugar and fresh lime juice holds just the right balance of sweet and tart. If you don’t have lime, just use lemon juice or water.

How to Make Blueberry Coffee Cake

This simple blueberry coffee cake comes together quickly in three parts: the cake, the streusel, and the glaze. The hardest part is letting it cool.

There is a full recipe card below.

Preheat your oven to 350 F and spray a springform pan with cooking spray. Set aside.

• Mix wet ingredients: Add eggs, milk, maple syrup, coconut oil, vanilla extract, and almond extract to a large bowl. Whisk and set aside.
• Mix dry ingredients: In another large bowl, whisk the almond flour, oat flour, baking powder, baking soda and salt together.
• Combine: Add the flour mixture into the bowl with wet ingredients and use a spatula to stir until smooth.
• Assemble the cake: Pour the batter into the greased cake pan. Top with blueberries, keeping the majority in the center. Set aside.

• Make the streusel topping: In a medium bowl, use a fork to combine the softened coconut oil, oat flour, almond flour and brown sugar. Mash until crumbly, then sprinkle the crumb topping over the blueberries.
• Bake: Set the pan in the oven and bake for 45-50 minutes. Blueberry coffee cake is ready when the top is brown, the middle is barely jiggly, and a toothpick inserted into the center comes out clean without any batter. Wet blueberry marks on the toothpick are OK, you should be able to see some blue liquid in between the blueberries but not the gooey batter.
• Let the cake cool: Once you remove the cake, let it cool for 3 hours until it’s slightly cooler than room temperature.
• Make the glaze: Whisk icing sugar with lime juice in a small bowl. Drizzle the glaze on the top and sides of the cake, then let it sit for another 30 minutes, so the glaze solidifies. When ready to serve, use a sharp knife and slice into 10 pieces. Enjoy with a hot cup of coffee or tea.

Tips for Best Results

Here are my top tips for baking blueberry streusel coffee cake.

• Measure flour correctly: Too much flour will result in a dry cake. The best way to avoid this is with the scoop and level method. Use a spoon to fill the measuring cup, then level with the back edge of a knife.
• Spreading the blueberries: I like to dump most berries in the middle for that blueberry pie filling look and more empty edges. You can spread them evenly on top of the batter if you like.
• Glazing: First drizzle the glaze on top, then to make pretty, bakery-style glaze drippings on the side, drizzle the edge in a side-to-side motion all around and it will drip down.
• All ovens vary: My blueberry crumb cake was ready right around 45 minutes but remember all ovens are different, even brand new ones. Go by how the cake looks, and test with a toothpick in a couple different areas including the center.
• Cake is ready when: Remove your coffee cake from the oven when the top is golden brown and crumb topping looks wet. Insert a toothpick, if blueberries are liquidly but its brown then you’re OK to remove. However, if you see a lot of liquid between blueberries let it bake a bit more. When you shake the pan, the middle shouldn’t jiggle, except the topping a bit.
• If cake starts to brown too much: If you notice this, move it to middle shelf or cover with foil. Speaking from experience, almond flour can start burning a bit in some ovens.
• Let it cool: The blueberry filling will set and thicken as cake cools. It doesn’t have to be completely cold, but room temperature is best for glazing and slicing.
• Let glaze thicken: For better presentation and taste, let the glaze sit for about 30 minutes before slicing.

Variations

• Make lemon blueberry coffee cake: Swap lime juice with lemon juice, and add lemon zest to the batter.
• Omit almond extract: If you’re not a fan of the strong flavor of almond extract, you can use lemon juice or zest instead.
• Use any kind of berry: Substitute blueberries with strawberries, raspberries, or blackberries. I may even try peaches one day.
• Sour cream coffee cake: Cut the milk in half and replace the other half with sour cream for an extra rich and fluffy cake.
• Add spices: This is the perfect cozy treat to enjoy as we transition into Fall. Add cinnamon, nutmeg, ginger, or cardamom to the batter or streusel for that signature warm flavor.

How to Store

Store: Cover the cake with a kitchen towel and store at room temperature on day 1. On day 2, transfer to an airtight container with the lid half ajar. Store in the refrigerator for day 3, and the freezer after that.

Freeze: Once the glaze has set, transfer the blueberry cake to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight or on the counter.

FAQs

More Blueberry Recipes

• Blueberry oatmeal bars
• Healthy blueberry muffins
• Healthy blueberry pancakes
• Lemon blueberry muffins
• Almond flour blueberry muffins
• Healthy lemon blueberry muffins
• Healthy lemon blueberry bread

More Cake Recipes to Try

• Berry trifle
• Almond flour cake

Print

Blueberry Coffee Cake

The best Blueberry Coffee Cake recipe! Moist, fluffy, and gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 466kcal

Author Olena Osipov

Equipment

• 9-inch springform pan

Ingredients

For the Cake:

• 3 large eggs
• 1/2 cup milk I used almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries fresh or frozen
• Cooking spray I use Misto

For the Crumb Topping:

• 1/4 cup coconut oil softened
• 1/2 cup oat flour
• 1/4 cup almond flour
• 2 tablespoons brown sugar or coconut sugar

For the Glaze:

• 1/2 cup icing sugar
• 1 1/2 tablespoons lime juice or lemon juice, or water

US Customary – Metric

Instructions

• Preheat oven to 350 F and spray sides and bottom of springform pan with cooking spray well. Set aside.
• In large bowl, add eggs, milk, maple syrup, coconut oil, vanilla extract and almond extract. Whisk and set aside.
• In another large bowl, combine almond flour, oat flour, baking powder, baking soda and salt. Whisk and transfer to a bowl with wet ingredients. Using spatula, stir well.
• Pour batter into previously prepared pan and top with blueberries, concentrating majority in the center. Set aside.
• Make streusel topping by combining softened coconut oil, oat flour, almond flour and brown sugar in a medium bowl. Mash with a fork until it's incorporated and sort of crumbly, and sprinkle on top of blueberries.
• Bake cake for 45-50 minutes or until top is brown, middle isn't jiggly and toothpick inserted into the center comes out without batter but wet blueberry marks are fine. Your cake is ready if you see some blue liquid in between the blueberries but not the liquidy batter. Blueberry filling will set.
• Remove cake from the oven and let cool for 3 hours or until barely room temperature.
• Make glaze by whisking icing sugar with lime juice in a small bowl. Then drizzle on top and sides of cake, let sit for 30 minutes to solidify and slice cake with sharp knife into 10 slices, and serve.

Notes

Store: On day 1 – keep cake covered with kitchen towel. Day 2 – transfer to an airtight container and keep lid half ajar. Day 3 – place in the fridge. Freeze after.

Freeze: Freeze cake in airtight container for up to 3 months. Thaw in the fridge overnight or on the counter.

Nutrition

Serving: 1 slice | Calories: 466kcal | Carbohydrates: 47g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 245mg | Fiber: 4g | Sugar: 25g

The post Blueberry Coffee Cake appeared first on iFoodReal.com.

How to make a Healthy Waffle Recipe with whole wheat flour and no refined sugar for a healthy breakfast that can be made ahead and toasted from frozen for busy mornings!

For more easy grab-n-go breakfast ideas try almond flour waffles, Instant Pot egg bites or almond flour banana muffins!

A healthy waffle recipe that results in crispy and delicious waffles? Yes please! These healthy waffles will satisfy the kid in all of us and are made with your everyday pantry staples.

If you make a big batch, freeze some for later for easy breakfast when you’re in a pinch. We always do that with protein waffles, healthy banana pancakes and whole wheat buttermilk pancakes.

What Makes This a Healthy Waffle Recipe?

• Whole grains: By swapping bleached white flour for whole wheat flour, you increase your fiber intake. This not only keeps you full longer, it decreases blood sugar spikes!
• Less sugar: Using stronger tasting maple syrup (or honey) allows you to use less, which equates to less sugar and caloric intake.
• Whole food ingredients: No overly-processed ingredients, no preservatives in our healthy waffle recipe, just simple wholesome real food.
• Budget friendly: Find all these ingredients at your local grocery store, no specialty stores needed.
• Easy to make: One bowl, less fuss, less mess!

Ingredients for Healthy Waffle Recipe

To make this healthy waffle recipe, you will need just a few simple ingredients.

• Flour: This recipe uses whole wheat flour or spelt flour. You’ll notice that these waffles aren’t as fluffy as your average waffle due to the whole wheat flour containing bran and germ. I don’t recommend using other flours, as I have not tested them and baking is a science!
• Large eggs: Used for binding waffles together.
• Any milk: I used unsweetened almond milk but feel free to use any unsweetened dairy milk or other milk of choice. Avoid canned coconut milk or milk with any added sweeteners.
• Maple syrup or honey: Either liquid sweetener works for these healthy waffles.
• Olive oil or avocado oil: You can also use melted butter as well.
• Pure vanilla extract: Not imitation vanilla for best taste.
• Aluminum-free baking powder: Technically any baking powder works, I prefer aluminum free for health reasons.
• Salt: Enhances waffles taste.

How to Make Healthy Waffles

Here is a quick overview how to make healthy waffle recipe from scratch.

• Make the batter: In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well. 
• Cook the waffles: Preheat the waffle maker well. The amount of batter depends on the size of your waffle maker. I used about 1/3 cup per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking. This waffle recipe uses enough oil, so you might not. Just try one first and see how it comes out.

Variations

• Gluten free: If you would like to make this healthy waffle recipe gluten-free, buckwheat flour is your best option. It has a deeper nuttier flavor and is darker in color. You can also try this protein waffle recipe made with oat flour.
• Other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles instead. I have not tested this recipe with all purpose flour or wheat pastry flour. White whole wheat flour can usually be replaced on a 1:1 basis. If you try, let us know in the comments!
• Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
• Non-dairy: To make this non-dairy healthy waffle recipe, use almond milk, coconut milk (from a carton not a can), or oat milk instead.
• Blueberry waffles: You could add blueberries tossed with a small amount of flour into the waffle batter. Blueberries do tend to stick to the waffle maker, so you may have to use a bit more elbow grease when washing it.
• Chocolate chips: I love to use mini chocolate chips, so then I get some in every bite. You could use any you like including dark, semi-sweet, milk or even sugar free chocolate chips.
• Savory: Add some chopped cooked bacon to the batter.
• Chopped nuts: Pecans or walnuts chopped small would add a nutty taste to the healthy waffles batter!
• Sprinkles: Would be a fun healthier version of a cake batter waffle. So fun for little ones or if celebrating a birthday! Just add them into the batter.
• Buttermilk: If you love the taste of buttermilk in waffles, you can use that for your milk option or make your own like I do in healthy pancakes recipe. Add 1/4 cup of white vinegar to your milk (any kind) and let it sit first for about 5-10 minutes.

Tips for Best Results

• Tricks for fluffy waffles: Because this healthy waffle recipe uses whole wheat flour, you won’t have the fluffiest waffles. There are, however, some things you can do to try and maximize the potential.
  • Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter.
  • You can also allow the batter to rest while the waffle iron heats up. This way you give extra time for the baking powder to activate.
• Brown butter: If you do decide to use butter, you’ll want to melt it. Creating brown butter will add a beautiful nutty flavour to your waffles. Brown butter is made by melting the butter until it just starts to turn brown. You’ll know by its delicious aroma. Just be careful not to go too far the other way. Burnt butter has no place in your waffle batter.
• Preheat waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance. 
• Measure correctly: Don’t overpack your flour! This is worth repeating with any baking project. Scoop and level. Scooping your flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
• Sugar free waffles? Yes, you could! Just make sure it is a liquid sugar free sweetener.
• Healthy waffle mix recipe: Waking up Saturday morning to the aroma of freshly made waffles just doesn’t happen out of a box. Mix the dry ingredients for waffle recipe from scratch together and keep in a mason jar. You’ll have a homemade waffle mix at the ready!

FAQs

Toppings Ideas

Here are a few toppings ideas for your healthy waffle recipe.

• Maple syrup: Look for “pure maple syrup.” Brands like Aunt Jemima are made of glucose, corn syrups, and all of the highly processed refined sugars we don’t want. When possible, spend a few more dollars and buy pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference. Only pour a little bit. It’s not cheap, so make it last!
• Yogurt: When I have time I make yogurt in Instant Pot or buy plain whole milk yogurt. I shoot for local, organic, or grass-fed, with no added sugar. Maple syrup on top and it’s creamy heaven!
• Frozen fruit: Costco is amazing for affordable organic berries and fruit. Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup “streams”.
• Berry compote: Use my simple cherry compote from Greek yogurt cheesecake!
• Nut/seed butter: Almond butter, cashew butter, and pumpkin seed butter all add a creamy, nutty, high protein topping.
• Chocolate spread: Making your own chocolate spread can be healthy, nutritious, and oh so chocolatey. Using raw cacao, hemp seeds, coconut oil, honey, and sea salt. Blend until creamy and dreamy.
• Savory: Healthy fried chicken and waffles, sausage or bacon are all savory toppings you could have with your healthy waffle recipe or even sandwich between two!
• South of the border waffle: Add pico de gallo, diced avocado and a fried egg.
• Dessert waffles: Serve with vegan vanilla ice cream or chocolate ice cream.

How to Store Healthy Waffles

Store: Keep healthy waffles in an air circulating container in the fridge for up to a week.

Freeze: To freeze, let waffles cool for 10 – 15 minutes, then place in a resealable Ziploc bag, let as much air out as possible, seal and freeze for up to 6 months.

Reheat: Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.

More Healthy Breakfast Recipes to Try

• Chia seed pudding
• Healthy blueberry muffins
• Protein cookies
• Healthy banana muffins
• Healthy zucchini brownies
• Healthy muffin recipes
• Keto pancakes

Print

Healthy Waffle Recipe

How to make a Healthy Waffle Recipe with nutritious ingredients. Wholesome whole wheat flour with no refined sugar for an easy breakfast that can be made ahead and toasted from frozen for busy mornings!

Course Breakfast

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 131kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls
• Mini spatulas

Ingredients

• 2 eggs large
• 1 1/2 cups any milk I used unsweetened almond milk
• 3 tbsp maple syrup or honey
• 3 tbsp any mild oil or melted butter
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups whole wheat flour

US Customary – Metric

Instructions

• In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt; whisk until well combined. Add whole wheat flour, mix well.
• Preheat waffle maker. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.
• Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per waffle. For crispier waffles, I also cook a bit past the green Ready indicator.

Video

Notes

• Store: Refrigerate in air circulating container for up to a week. 
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months. Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.
• Whole wheat flour: You’ll notice that these waffles aren’t as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ. For a lighter version try my almond flour waffles or super fluffy almond flour pancakes.
• Tricks for fluffy waffles: Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter. You can also allow the batter to rest while the waffle iron heats up. 
• Preheat waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance. 
• To prevent splitting: Don’t overfill your waffle iron and resist peeking before waffles are finished cooking.
• To prevent sticking: Don’t omit oil, waffles need healthy fat to cook correctly.

See recipe post for more ideas and FAQs.

Nutrition

Serving: 1waffle | Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 169mg | Fiber: 2g | Sugar: 4g

The post Healthy Waffle Recipe appeared first on iFoodReal.com.

This Oven Roasted Asparagus Recipe is made with 5 simple ingredients in 20 minutes. Learn how to cook asparagus in the oven perfectly every time. Plus we share tips how to trim, season and store this vegetable.

If you love asparagus in a simple yet flavorful dish, check out broiled asparagus, bacon wrapped asparagus and this air fryer asparagus recipe.

I think this oven roasted asparagus recipe is the best way to cook asparagus! Just a few simple seasonings and 12 minutes in the oven, and you have the perfect healthy side dish!

Once you learn how to cook asparagus in the oven, I guarantee you will be making it almost weekly. My method for baked asparagus recipe is not only simple but so delicious!

Deliciously seasoned roasted asparagus is perfect to serve next to almost any healthy dinner main. It’s so versatile!

Ingredients for Roasted Asparagus Recipe

To make perfectly roasted asparagus recipe every time you need just 5 simple ingredients. Then we include more optional seasonings below.

• Fresh asparagus: Asparagus is available year round with highest quality asparagus in the spring. Choose firm asparagus stalks with closed tips. Thickness of asparagus spears is a personal preference and requires different cooking time, which we cover below in the post.
• Oil: I think extra virgin olive oil truly shines its flavors when used for roasting asparagus in the oven. But you can use avocado oil, grapeseed oil or any other oil you like.
• Fresh garlic: I prefer freshly minced garlic because those little bits taste delicious with baked asparagus and do not get a chance to burn. In a pinch, you can use 1 teaspoon of garlic powder.
• Seasonings: Salt and pepper.

How to Prepare Asparagus for Roasting

Before we show you how to roast asparagus in the oven, you need to learn how to clean and trim asparagus.

• Clean asparagus: Wash asparagus with cold water from any debris and dirt. Dry completely with kitchen towel. Drying asparagus ensures oil and seasonings stick to it and guarantees crispy roasted asparagus.
• Snap one woodsy end: Snap off about 1.5-2 inches end of one asparagus spear. Where it breaks easily, is where tender asparagus begins that’s ready for cooking.
• Trim the rest: Line a few more asparagus spears with one trimmed asparagus spear on a cutting board and using a chef’s knife cut all of them the same length. You can also snap each asparagus spear one by one.
• Place on baking sheet: Transfer trimmed asparagus on large rimmed baking sheet (I love this OXO sheet pan). Now we are ready to season and roast asparagus in the oven.

How to Cook Asparagus in the Oven

The process of how to bake asparagus in the oven is so simple and quick! There is a full recipe card below.

• Season asparagus: Drizzle asparagus with oil, then sprinkle with minced garlic, salt and pepper. Using your hands or tongs, toss asparagus to coat in seasonings evenly.
• Spread it in a single layer: Move asparagus around the baking sheet so they don’t overlap and touch minimally. It’s OK if majority of asparagus is touching, just spread as much as possible for maximum crispness.
• Bake asparagus: Roast asparagus in the preheated to 425 degrees F oven for 12 minutes. The trick is to cook asparagus at the right oven temperature for the right amount of time.
• Check if it’s ready: Your roasted asparagus recipe is ready when you touch it with a fork and it pierces easily and yet is firm. Do not overcook. Remove from the oven immediately.

What Temperature to Roast Asparagus in the Oven?

I find the ideal cooking time for baked asparagus in the oven to be 425 degrees F. I have seen other recipes call for 400 degrees F and 375 degrees F but I think it just means you have to wait longer.

If you would rather cook asparagus at a lower oven temperature, here is a handy time table to use:

• 350 F – roast asparagus for 25 minutes
• 375 F – roast asparagus for 20 minutes
• 400 F – roast asparagus for 15 minutes

How Long to Roast Asparagus?

How long to roast asparagus in the oven depends on its thickness and your oven temperature. Use this handy cook time table for cooking asparagus at 425 degrees F.

Tips for Best Results

While this is an easy roasted asparagus recipe, be sure to follow these simple tips for best crispy asparagus results!

• Choose the right size baking sheet: Make sure you use a large enough baking sheet so you can spread it in a single layer. If you pile asparagus on top of each other, the asparagus will steam instead of roasting.
• Take time to prep asparagus well: Make sure to wash and dry it well for maximum crispy results. Oil doesn’t stick well to wet asparagus resulting in under seasoned and limpy roasted asparagus. Trim the woodsy ends properly to avoid tough chewy asparagus meal.
• Be patient during baking: Do not disturb asparagus in the oven during roasting process. Do not open the oven and do not move asparagus around. If you are curious, turn the oven light on.
• Do not overcook asparagus: Pay attention to whether you have thin, medium or thick asparagus spears. Choose cook time accordingly as there is a direct correlation between the time it takes to roast asparagus and its thickness.

Seasoning Variations

There are so many flavor combinations that will result in the most delicious oven roasted asparagus recipe. Here are just a few:

• Parmesan cheese: Sprinkle oven baked asparagus with freshly grated Parmesan cheese and put it back in the oven until melted. Or enjoy as is.
• Mozzarella cheese: Top roasted asparagus with grated mozzarella cheese and broil until cheese is bubbly and golden.
• Lemon: Once you are done baking asparagus, squeeze fresh lemon juice on top.
• Garlic butter: Drizzle with melted garlic butter.
• Balsamic glaze: Drizzle with store-bought balsamic glaze and sprinkle with fresh basil.
• Almonds: Lightly toast slivered or sliced almonds and sprinkle on top of baked asparagus.

What to Serve Roasted Asparagus With?

Roasted asparagus recipe is one of my favorite side dishes! It’s light, crispy and screams spring. Here are my favorite ways to pair it:

• With lamb: No Easter meal is complete without lamb dish like a leg of lamb, lamb roast or lamb loin chops and a side of baked asparagus.
• Meat roast: For a holiday table or Sunday dinner, serve with sirloin tip roast or eye of round roast.
• With seafood: Buttery and flaky lemon baked cod or grilled shrimp skewers will complete oven baked asparagus for a light and fresh meal.
• Leftovers: Chop up cold leftovers and throw in healthy pasta salad or chicken vegetable soup (at the end). Best part is it all tastes delicious when cold.
• Egg salad: A dollop of healthy egg salad on rye bread or sourdough toast alongside this easy asparagus recipe, just screams “Spring has arrived”.

How to Store It

Store: Refrigerate asparagus leftovers in an airtight container for up to 4 days. My personal preference is maximum 2 days because roasted asparagus becomes more limpy as time goes by.

Enjoy asparagus cold straight from the fridge or quickly warmed up in microwave, in the oven or hot skillet.

Do not freeze cooked asparagus. It becomes mushy and stringy upon thawing.

FAQs

More Asparagus Recipes to Try

• Asparagus salad
• Chicken asparagus stir fry
• Chicken and asparagus

More Roasted Vegetable Recipes

• Roasted sweet potatoes
• Roasted brussels sprouts
• Roasted cauliflower

Print

Roasted Asparagus Recipe

Oven Roasted Asparagus Recipe is made with 5 simple ingredients in 20 minutes. Learn how to cook asparagus in the oven perfectly every time.

Course Side Dish

Cuisine North American

Diet Low Calorie

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 56kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 2 pounds asparagus
• 2 tablespoons olive oil extra virgin
• 3 large garlic cloves minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Parmesan cheese for serving, optional

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. wash asparagus with cold water and dry thoroughly with a towel.
• To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually you remove 1.5-2 inches of chewy stringy part.
• Arrange asparagus on a large rimmed baking sheet in a single layer.
• Drizzle with olive oil, then sprinkle with minced garlic, salt and pepper. Using tongs, toss to coat evenly. Spread asparagus spears in a single layer with minimum touching each other.
• Bake asparagus for 12 minutes. Asparagus is ready when it turns bright green, is tender but still has a bite to it. If asparagus is hard to chew, it is undercooked. If it is mushy, it is overcooked.
• Remove from the oven, sprinkle with Parmesan cheese if you wish and serve warm.

Notes

• Store: Refrigerate leftovers covered for up to 2 days. Do not freeze.
• Choose the right sized baking sheet: Make sure you use a large enough baking sheet so the pan is not overcrowded. If you pile asparagus on top of each other, the asparagus will steam instead of roasting.

Nutrition

Calories: 56kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 148mg | Fiber: 2g | Sugar: 2g

The post Oven Roasted Asparagus Recipe appeared first on iFoodReal.com.

This Almond Flour Carrot Cake is moist and fluffy while naturally grain free and gluten free carrot cake recipe. Loaded with carrots, nuts, raisins and topped with healthier cream cheese frosting.

For whole wheat flour version we have this healthy carrot cake recipe.

I’ve really been enjoying cooking various recipes with almond flour. Though almond flour is naturally heavier and denser than traditional flour, this almond flour carrot cake is still wonderfully moist, light and fluffy.

Almond flour adds flavor without tasting like almonds. When topped with thick and tangy healthy cream cheese frosting, this carrot cake with almond flour is to die for!

Once baked and frosted, enjoy this crowd pleasing dessert for Mother’s Day, Easter, Passover or just a treat!

Ingredients and Notes

Almond flour carrot cake ingredients list might seem long but I assure you they all are simple ingredients.

For the Almond Flour Carrot Cake:

• Eggs: You’ll need 5 large eggs separated into egg yolks and egg whites.
• Sweetener: You can use maple syrup or honey. Other liquid sweeteners will also work but the flavor will vary. 
• Oil: Use a mild tasting oil like melted coconut oil, light olive oil, avocado oil, or melted butter.
• Milk: Use any milk including dairy free options.
• Leavening agents: This recipe for almond flour carrot cake relies on baking soda and baking powder to provide lift and texture.
• Almond flour: Use super fine blanched almond flour. Store-bought almond flour or homemade almond flour works. I don’t recommend to use almond meal because carrot cake will be very dense!
• Carrots: Use finely grated carrots without squeezing out any excess moisture. Pre-shredded carrots will likely be too dry.
• Butter: For greasing the cake tin. Cooking spray is not enough to prevent sticking.
• Salt: Just a pinch for flavor.
• Flavorings: I used vanilla extract and ground cinnamon. You can enhance the flavor with a dash of ginger, clove, cardamom, and nutmeg.
• Nuts: Use pecans or walnuts, finely chopped. Feel free to omit them if preferred, but I prefer my almond flour carrot cake with them!
• Coconut flakes: I used unsweetened long coconut flakes. If you want the cake to be sweeter, then feel free to use sweetened.
• Raisins: Omit these if preferred, but I love the sweet flavor and slight chew texture regular raisins or golden raisins add to the cake.

For the Healthy Cream Cheese Frosting:

• Cream cheese: Use plain cream cheese that has been softened to room temperature. Lower fat options will be tangier in flavor and less creamy.
• Greek yogurt: Use a minimum of 2% fat. Don’t sub plain yogurt as it won’t be thick enough unless manually strained (please refer to FAQs). 
• Powdered sugar: Or a powdered sugar alternative like erythritol.
• Vanilla extract: An excellent addition to any frosting.
• Almond extract: This is optional, but I love the additional flavor it adds to the cream cheese frosting.

How To Make Almond Flour Carrot Cake 

Here is how to make almond flour carrot cake recipe in 3 simple steps – bake the cakes, make frosting and assemble the cake.

To bake the carrot cake with almond flour, I am using two 9 inch cake pans.

• Beat the egg whites: In a large bowl, beat the egg whites with an electric mixer until soft peaks form.
• Combine wet ingredients: In a separate bowl, whisk the egg yolks. Then add the maple syrup, oil, milk, vanilla, cinnamon, baking powder, baking soda, and salt.
• Mix the almond flour carrot cake batter: Then add the almond flour and gently fold it into the batter. Finally, add the egg whites and carefully fold them into the batter, trying not to knock out too much air from the egg whites.
• Add the remaining ingredients: Chop the nuts and add 1 cup to the cake batter. Then add carrots, 1/2 cup of toasted coconut flakes and 1/2 cup raisins and fold in gently.

• Divide the batter: Add the almond flour carrot cake batter to the two 9 inch cake pans evenly.
• Bake the cakes: Bake carrot cake for 30 minutes on the lower rack, moving to the top shelf for the last 5 minutes or so.
• Allow the cakes to cool: Remove carrot cakes from the oven and allow them to cool for 10 minutes. Then run a knife around the pans’ edges and flip upside down to release the cakes onto a wire rack. Carefully peel the parchment paper off the bottom of each and allow them to cool completely before frosting.
• Make and chil the healthy cream cheese frosting: In a large bowl, add the cream cheese, Greek yogurt, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until creamy and well combined, pausing and scraping the sides occasionally. Place it in the fridge until the cake cools off.

• Prepare the decorative toppings: In a small bowl, add remaining toasted pecans, coconut flakes, and raisins and mix. Then set aside. Prepare the assembly station for frosting the cake.
• Frost the cake: Place one cake top side down on a cake platter and add 1/2 cup of frosting, spreading evenly. Place the second tier top-side up topping with almost all the remaining frosting, reserving around 1/3 cup for the cake sides, which you can frost last.
• Garnish the cake: Add the decorative mix around the entire circumference of the top and bottom of the gluten free carrot cake.

Cut the almond flour carrot cake into twelve slices before serving. You can either serve the cake immediately or chill it for later.

Tips for Best Results

Baking with almond flour can be a bit tricky. Here are my top tips for the best almond flour carrot cake recipe on the web!

• Various cake pan sizes: I used two 9 inch cake pans. You can use 8 inch cake pans for thick, tall cake slices and increase baking time by 5-10 minutes. If you would like to bake this carrot cake in 9×13 baking dish, use the recipe as is and bake for 15-20 minutes longer.
• Separate egg whites tip: Do so while they still cold, will be easier.
• Bake cakes on bottom then top shelf: This method prevents the almond flour from burning and helps the almond flour carrot cake to cook through.
• Your cake is ready when: Inserted toothpick into the center of each cake comes out clean or with a few crumbs but not wet. And the cake is light and springy.
• Frosting tip: Make sure to fill the gap between the two cakes and when the cake touches the plate.
• Feel free to omit coconut flakes, raisins or nuts: You can also use short grain coconut flakes and chopped dates. 
• For paleo carrot cake: Stick to paleo sweeteners like coconut sugar, raw honey, maple syrup, etc. Whether or not you add the vanilla extract is also up to you.

Can I Make Almond Flour Carrot Cake Ahead?

Yes. Bake, cool, and tightly wrap the unfrosted gluten free carrot cake layers in plastic wrap and store in a cool, dry place for up to a day in advance.

The cream cheese frosting can also be made and refrigerated a day in advance. Assemble the cake a few hours before serving.

How to Store and Make Ahead

Store: Refrigerate almond flour carrot cake leftovers covered for up to 5 days. For best results, allow cake to come to room temperature before serving.

Freeze: You can freeze leftover carrot cake whole or as individual slices in an airtight container for up to 2 months.

Remove and thaw slices on the kitchen counter for a few hours or in the fridge overnight. 

You can also freeze the unfrosted cake layers for between 2-3 months. Defrost them in the refrigerator overnight, then frost a few hours before serving.

FAQs

More Carrot Recipes to Try

• Healthy carrot muffins
• Healthy carrot cake bars
• Carrot cake baked oatmeal bars
• Carrot cake baked oatmeal
• Banana carrot muffins
• Zucchini carrot muffins

More Almond Flour Cake Recipes

• Almond flour cake
• Almond flour chocolate cake
• Healthy birthday cake
• Healthy pumpkin cake
• Blueberry breakfast cake
• Blueberry coffee cake

Print

Almond Flour Carrot Cake

This Almond Flour Carrot Cake is moist and fluffy while naturally a gluten free carrot cake recipe. Loaded with carrots, nuts, raisins and topped with healthier rich and creamy cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Chilling Time 3 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 12 slices

Calories 587kcal

Author Olena Osipov

Equipment

• Cake pans
• Parchment paper
• Mixer
• Ceramic skillet
• Measuring tools
• Mini spatulas

Ingredients

For Carrot Cake:

• 5 large eggs separated
• 1 cup maple syrup or honey
• 1/4 cup mild tasting oil Like avocado, melted coconut oil or butter, light olive oil
• 1/4 cup any milk
• 1 tbsp pure vanilla extract
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 2/3 cups super fine blanched almond flour
• 2 cups carrots grated
• 2 cups pecans or walnuts divided
• 1/2 cup + 2 tbsp unsweetened coconut flakes divided (I used long ones)
• 1/2 cup + 2 tbsp raisins divided
• Butter for greasing

For Cream Cheese Frosting:

• 4 oz cream cheese softened to room temperature
• 1 1/2 cups Greek yogurt 2% fat minimum
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract optional

US Customary – Metric

Instructions

Bake cake:

• Place 2 cake pans bottoms down on parchment paper, circle around with a pen and cut out each circle with scissors. Place cut outs inside each cake pan and grease the bottom and sides with butter really well. Set aside.
• Preheat oven to 350 degrees F and position one rack just below the middle of the oven and another rack closer to the top.
• In a large skillet, add pecans and cook on medium heat until toasted and fragrant, stirring often. Transfer to a cutting board.
• Return skillet to low heat and toast coconut flakes, stirring often. Transfer to a bowl and set aside.
• In a large bowl, beat egg whites with an electric mixer until soft peaks form. Set aside.
• In another large bowl, whisk the egg yolks. Add maple syrup, oil, milk, vanilla, cinnamon, baking soda, baking powder, and salt. Whisk very well until no lumps.
• Add almond flour and stir gently until well combined. Add egg whites and stir gently until incorporated.
• Chop toasted pecans and add 1 cup (half) to the cake better. Also add carrots, 1/2 cup toasted coconut flakes and 1/2 cup raisins, stir gently until well mixed.
• Divide batter between 2 cake pans evenly. Bake for 30 minutes on lower rack then move to the top rack for additional 5 minutes or until toothpick inserted in the centre comes out clean and cake springs back. This method prevents almond flour from burning and helps cakes to cook through.
• Remove from the oven and let cakes cool off for 10 minutes. Run knife around the edge of pans, flip cakes upside down on a cooling rack, carefully peel off parchment paper and let them cool off completely before frosting.

Make frosting:

• In a large mixing bowl, add cream cheese, Greek yogurt, powdered sugar, vanilla and almond extracts. Beat with an electric mixer until creamy and well combined, pausing and scraping the sides. Place in the fridge until cake cools off.

Assemble cake:

• In a small bowl, add 1 cup reserved toasted pecans, 2 tbsp toasted coconut flakes and 2 tbsp raisins; stir with a spoon. Set aside for decor.
• Place one cake top side down on a cake platter. Add 1/2 cup frosting and spread evenly. Then place second cake top side up on top of frosted first cake, topping with almost all frosting and reserving about 1/3 cup for the sides. Spread frosting evenly on top, then frost sides with remaining frosting just to cover them, filling the middle gap and bottom gap where cake is touching the plate.
• To garnish, place spoon fulls of nut/flake mixture around the edge on top and bottom of the cake.
• You can serve cake immediately or chill for a few hours. Cut into 12 slices and serve.

Video

Notes

• Store: Refrigerate covered for up to 5 days.
• Freeze: You can freeze leftovers in one piece or as individual slices in an airtight storage container for up to 2 months. Remove and thaw slices as desired on the counter for a few hours or in the fridge overnight. You can also freeze wrapped in plastic cake layers.
• Can I use almond meal? Probably but cake will be more dense. 
• Can I use erythritol? I have not tried. However, you can use any liquid sugar free syrup.
• Can I use shredded carrots? I have not tried so I am not sure if they would make cake moist with pleasant texture like grated carrots do.
• Can I use regular not Greek yogurt? Unfortunately no because it is more runny and less rich.
• Can I add crushed pineapple? Yes 1/2 cup, squeeze it well and omit milk then.
• Can I omit coconut flakes or raisins? Yes. Short grain coconut flakes will work too.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1slice | Calories: 587kcal | Carbohydrates: 48g | Protein: 15g | Fat: 41g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 318mg | Fiber: 7g | Sugar: 33g

The post Almond Flour Carrot Cake appeared first on iFoodReal.com.

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is an easy lamb roast anyone can make!

Roasts are easy and impressive! Try boneless turkey breast roast, sirloin tip roast or beef eye round roast and never fret making a roast again!

My favorite way to celebrate anything is with this boneless leg of lamb recipe. I love cooking a boneless lamb roast because it’s so easy but looks grande on the table. More simple than bone-in leg of lamb and hard to mess up.

I created this basic recipe for boneless leg of lamb about 15 years ago. I make it for Easter dinner, Holidays or whenever I need to leave a lasting impression. Works every time.

Last time was my visiting mom that “doesn’t like” lamb. And a time before was to say “thank you” to the nicest plumber on Earth. Everyone loves it!

And I will teach you how to roast the most perfect boneless leg of lamb in the oven. You can do it!

Why You Will Love This Boneless Leg of Lamb Recipe

• Easy to make: Boneless leg of lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not.
• Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
• Garlic lovers dream: Stuffed with over 30 slivers of fresh garlic.
• Foolproof recipe: This lamb recipe is 15 years old tried and tested on our family.
• Video: If you are more of a visual learner, video instructions will be helpful.

Ingredients and Notes

To make roasted boneless leg of lamb recipe you will need 6 simple ingredients you more likely have on hand right now. General rule of thumb is to plan about 1/2 lb of roasted lamb per person.

• Boneless leg of lamb: It is a leg of lamb where bone has been removed, and meat rolled, tied or netted into a shape of oval roast. You can find it in many grocery stores fresh or frozen, or in a butcher shop.
• Garlic: Juicy, fresh and plump garlic cloves make all the difference. After all, it’s a garlic lover’s dream lamb recipe! No garlic powder please.
• Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both.
• Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
• Salt and black pepper: To season and taste.

How to Cook Boneless Leg of Lamb

Here is a step-by-step process how to cook a boneless leg of lamb recipe. Full recipe card is located below.

1. Season lamb roast with garlic and rosemary

• Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
• Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can use one), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
• Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
• Season with spices on both sides: Rub boneless leg of lamb roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

2. Roast leg of lamb uncovered

Bake lamb roast uncovered according the schedule below until desired doneness when checked with a quality, reliable meat thermometer.

Meat will keep “cooking” as it rests. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

3. Let lamb roast rest and carve

• Important to let meat rest: Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
• Remove casing: Transfer boneless leg of lamb roast on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
• Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

4. Roast potatoes in fat drippings (optional but good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make boneless leg of lamb and potatoes (and other veggies), so good!

• Remove some fat and drippings: Scoop out 1 cup of drippings as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
• Add veggies and seasonings: I added about 2 pounds baby potatoes, 2 carrots, 1/2 tablespoon garlic powder, 3/4 tsp salt and ground black pepper to taste. Then stir to coat.
• Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How Long to Cook Boneless Leg of Lamb?

Here is a hangy boneless leg of lamb recipe cooking times chart.

Always check with a good internal meat thermometer. Cooking times are listed per 1 lb of meat.

All ovens vary due to age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later!

My best advice is for 4-5 lbs boneless leg of lamb roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

Tips for Foolproof Boneless Leg of Lamb

Here are the tips on how to cook perfect boneless leg of lamb recipe every time!

• Plan ahead: Cooking boneless leg of lamb in the oven is easy! It just needs enough cooking time. I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, roast will steam instead of roasting.
• Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.

Serving Suggestions

Serve sliced boneless leg of lamb on its own, or drizzled with freshly squeezed lemon juice or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

• Sauces: Aside mint jelly and traditional gravy, chimichurri sauce adds bright tangy flavor to roasted lamb.
• Potatoes: Lamb roast would be delicious with mashed potatoes, sweet potato mash or this genius substitute for mashed potatoes. Instant Pot baked potatoes is “a new kid on the block” when it comes to easy potato side dish.
• Salads: Traditional Greek salad is a match made in heaven for lamb. This spinach salad recipe has Asian dressing but it is savory and pairs well with sweet lamb meat. Browse all my healthy salad recipes!
• Vegetables: Garlic green beans and baked asparagus are just classics.

How to Store and Make Ahead

Store: Refrigerate leg of lamb leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold.

Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

Common FAQs

More Lamb Recipes

• Leg of lamb recipe
• Pan seared lamb chops
• Air fryer lamb chops
• Lamb loin chops recipe
• Braised lamb shanks recipe
• Lamb stew recipe
• Grilled lamb kofta kebabs
• Garlic butter lamb chops

Print

Boneless Leg of Lamb Recipe

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is easy lamb roast recipe anyone can make!

Course Dinner

Cuisine American Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

• 4-5 lbs boneless leg of lamb
• 5-7 large garlic cloves cut into slivers
• 2 tbsp olive oil extra virgin
• 2 tbsp rosemary dried
• 1 1/4 tsp salt
• Ground black pepper to taste

Roasted Potatoes After (Optional)

• 2 lbs potatoes cubed
• 2 large carrots sliced
• 1/2 tbsp garlic powder
• 3/4 tsp salt
• Groudn black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
• Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
• Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
• My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, remove the casing and discard it.
• Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

• Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
• Add potatoes, carrots, garlic powder, salt and pepper and stir well.
• Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

• Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
• Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
• Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g

The post Boneless Leg of Lamb Recipe appeared first on iFoodReal.com.

Air Fryer Asparagus Recipe is a 10 minute healthy side dish that goes with anything! Cooked asparagus in air fryer requires minimal oil with crispy and tender results.

We also love this roasted asparagus recipe and broiled asparagus.

I love to make quick and simple vegetable side dishes in my air fryer! Like air fryer broccoli, air fryer cauliflower, and this air fryer asparagus recipe.

Once asparagus in the air fryer is done cooking, you will end up with lightly crisp garlicky asparagus spears tender on the inside. Air fryer asparagus also has a more robust flavor than a steamed asparagus.

Ever since I got my air fryer, I have been making a lot of air fryer recipes during the busy week.

Why You’ll Love This Air Fryer Asparagus Recipe

• Easy: A fuss free, last minute vegetable side dish in just 10 minutes.
• Tasty: Light, fresh taste with a hint of garlic.
• Healthy: Low calorie, low carb, gluten free and vegan.
• Nutritious: Packed with fiber, antioxidants and vitamins.
• Perfectly cooked: Crispy ends with tender stalks.

Ingredients You Will Need

Air fryer asparagus recipe ingredients are so simple! All you need is just fresh asparagus and pantry spices to cook asparagus in air fryer any time!

• Asparagus: I prefer thicker asparagus spears because they come out more crunchy. But use what you can find at your grocery store.
• Oil: Extra virgin olive oil is my favorite but any neutral cooking oil like avocado oil will work.
• Seasonings: You can use either freshly grated garlic or garlic powder, depending on time. Plus salt and ground black pepper.

How to Cook Asparagus in Air Fryer

Here is a quick overview how to cook asparagus in air fryer. All you have to do is just trim, season and air fry. Air fryer asparagus recipe is really quick and easy!

• Trim the asparagus: Snap the woody end off of one spear, it will snap off in the correct place naturally. Then use a sharp knife to cut other asparagus stalks to the same length.
• Add oil: Transfer the asparagus to a large bowl, drizzle with oil and toss to coat.
• Add seasonings: Add fresh garlic or garlic powder, salt, pepper and toss gently more.
• Air fry the asparagus: Transfer the asparagus to your air fryer basket in a single layer, with space in between. Air fry asparagus at 400 degrees F for 5-7 minutes, depending on how thick the spears are.

How Long to Cook Asparagus in the Air Fryer?

You should cook your air fryer asparagus for just 5-7 minutes. Cooking time depends on how thick or thin asparagus stalk is. Here is a handy chart for quick reference:

Variations to Try

Air fryer asparagus recipe is a versatile side dish and pairs with tons of seasonings and additional ingredients. Here are just a few of my favorite ways to enjoy this nutritious vegetable.

• Lemon: Squeeze some fresh lemon juice over the asparagus before serving for a zingy, bright flavor. You can also add a small amount of lemon zest.
• Spice: A pinch of red pepper flakes or chili powder would work. Add a drizzle of honey or maple syrup for sweet and spicy air fried asparagus.
• Parmesan cheese: Add 1-2 tablespoons freshly grated Parmesan cheese after air frying the asparagus.
• Fresh herbs: Several herbs pair wonderfully with asparagus, including fresh parsley, fresh basil, chives, or fresh dill.
• Balsamic flavor: Drizzle with about a tablespoon of balsamic vinegar before or balsamic glaze after cooking asparagus in the air fryer.

What to Serve with Air Fryer Asparagus?

To say that this air fryer roasted asparagus is versatile would be an understatement. It’s an excellent addition to salads, quiche and here are some top recommendations to serve it as a side dish.

• Complete air fryer meal: Air fry asparagus along with air fryer chicken breast or air fryer lamb chops for a healthy meal with protein, healthy fats and carbs.
• Pasta: Makes an easy side for lemon chicken pasta.
• Grains: Turn into a grain bowl by adding to Mediterranean quinoa salad.
• Meat: Serve alongside garlic lemon chicken or with boneless leg of lamb during the holidays.
• Seafood: Asparagus pairs well alongside baked teriyaki salmon.

How to Store and Reheat

Chances are you will not have leftovers! Here is how to store this air fryer asparagus recipe if you do, though.

Store any leftover air fryer asparagus in an airtight container in the fridge for up to two days. For the best texture, reheat in the air fryer at 300 degrees F for 3-4 minutes, or until warm.

FAQs

More Asparagus Recipes to Try

• Asparagus salad
• Chicken asparagus stir fry
• Lemon chicken and asparagus

More Air Fryer Recipes to Try

• Air fryer brussels sprouts
• Air fryer salmon
• Air fryer breakfast casserole
• Air fryer spaghetti squash
• Air fryer hard boiled eggs

Print

Air Fryer Asparagus Recipe

Air Fryer Asparagus Recipe is a 10 minute healthy side dish that goes with anything! Cooked asparagus in air fryer requires minimal oil with crispy and tender results.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 59kcal

Author Olena Osipov

Equipment

• Air fryer
• Glass bowls
• Measuring cups
• Measuring tools

Ingredients

• 1 lb asparagus washed & drained well
• 1 tbsp olive oil extra virgin
• 2 tsp garlic powder or 2 cloves of garlic grated
• 1/4 tsp salt
• 1/8 tsp ground black pepper

US Customary – Metric

Instructions

• Preheat air fryer at 400 F degrees. To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually 2-3" off, that's the chewy stringy part you don't wanna eat.
• Transfer to a rectangular dish, drizzle with olive oil and toss with your hands. Sprinkle with garlic powder and toss gently again. Finally sprinkle with salt and pepper, and toss a few more times.
• Transfer asparagus into the basket of air fryer leveling into a single layer. Air fry at 400 degrees F for 5 – 7 minutes depending on its thickness.
• Serve immediately as a side dish.

Video

Notes

• Store: Refrigerate in an airtight container for up to 2 days.
• Reheat: Reheat cooked asparagus in air fryer at 300 degrees F for 3-4 minutes or until warm.
• Make ahead: Refrigerate seasoned asparagus in an airtight container for up to 24 hours and then cook as per recipe.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 149mg | Fiber: 3g | Sugar: 2g

The post Air Fryer Asparagus Recipe appeared first on iFoodReal.com.

Other almond flour cake recipes like almond flour carrot cake and almond flour chocolate cake have quickly become our family favorites!

Baking with almond flour has become a favorite of mine because it results in soft, fluffy baked goods without an overwhelming almond taste! Start with making these almond flour yogurt muffins and you will know what I mean.

This almond flour cake is no exception! It is an equivalent of vanilla sponge cake. You can enjoy it lightly dusted with powdered sugar or prepare a simple whipped coconut cream icing and top with fresh berries.

And if you are celebrating a birthday, try this almond flour birthday cake or almond flour cupcakes.

Why You Will Love This Recipe

• Quick and easy to make: One bowl and 15 minutes of prep time is all you need to make this almond flour cake recipe.
• Light and fluffy texture: Dessert that will melt in your mouth like a sponge cake.
• Nutritious: Health benefits of almond flour include vitamins, minerals, and antioxidants alongside monounsaturated fats. It is also low glycemic index food. Also almond flour is packed with healthy fats and is naturally gluten free and low carb.

Ingredients and Notes

To make this almond flour cake, you will need 7 simple ingredients. Coconut topping is optional.

• Almond flour: Use superfine blanched almond flour for this cake recipe. You can either buy it or here is how to make almond flour at home. Almond meal will not work.
• Eggs: You’ll need 4 large eggs at room temperature. Eggs are crucial in this recipe so I do not thing vegan egg substitutes will work.
• Citrus zest: Use lemon zest or orange zest. Make sure not to include the white pith, which is bitter.
• Sweetener: You can use maple syrup or honey. Other liquid sweeteners may also work but the flavor will vary.
• Vanilla extract: To add more flavor.
• Baking soda: To provide lift and texture.
• Salt: Just a pinch for flavor.
• Butter: Or coconut oil for greasing the cake pan. Cooking spray is not enough to prevent cake from sticking.

How to Make Almond Flour Cake

Here is how a quick step-by-step overview how to make almond flour cake in 4 simple steps.

One thing to know is that if you plan to use coconut whipped cream, then place a can of coconut milk in the fridge overnight.

• Prep: Fit 9-inch cake pan with parchment paper round cut out and grease both with butter. Also preheat the oven to 350 degrees F.
• Mix the cake batter: In a large bowl, whisk the eggs well. Then add the maple syrup, vanilla extract, baking soda, and salt, whisking well to combine. Add the lemon zest and whisk more. Finally, add the almond flour and gently fold it into the batter until well incorporated.
• Bake the cake: Pour almond flour cake batter into the previously prepared cake pan and bake on the middle rack for 23-25 minutes. Your cake is ready when a toothpick inserted in the center comes out clean (or with a few crumbs) and your cake will be light and springy.
• Allow the cake to cool: Cool cake for about an hour in the pan, then use a flat spatula or knife to run around the pan’s edges. Flip it upside down on a wire rack. Remove the parchment paper and then allow it to cool completely.
• Serve the cake: Now you can either just sprinkle it with icing sugar and serve. Or make whipped coconut cream. Turn chilled coconut milk can upside down, open and drain the liquid. Using an electric mixer, whip the cream with icing sugar until fluffy. Top the cake with the whipped coconut cream and berries.

Tips for Best Results

Here are top tips for you to nail this almond flour cake recipe from the first try!

• To provide more lift in the cake: You could separate the egg whites and egg yolks. Whip the egg whites to soft peak consistency. Mix the egg yolks into the batter, then fold in the egg whites carefully, so you don’t knock out too much of the air.
• Room temperature eggs: Will beat into a fluffier volume than cold eggs. Leave out for a few hours or fill a medium sized bowl with warm water and let sit for 5-10 minutes.
• Do not use a springform pan: In my experience, this tends to deform the cake shape and makes it very thin looking.
• If your frosting is too thin: Then you can refrigerate it for around an hour or add a little powdered sugar. This trick always works to make Greek yogurt frosting thicker!

Toppings Ideas

• Powdered sugar and sliced almonds
• Whipped cream
• Fresh berries: I used a combination of fresh strawberries, blueberries, and raspberries.
• Berry compote: Make a compote like I do in Greek yogurt cheesecake.
• Lemon glaze: Try this one from almond flour lemon poppy seed bread.
• Make this almond flour cake more decadent with buttercream frosting or cream cheese frosting
• Top with chocolate frosting for extra special dessert

How to Store and Freeze

Store: Refrigerate leftover almond flour cake covered for between 3-4 days. Allow it to come to room temperature before serving.

Freeze: You can freeze the unfrosted cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

Can I Make It Ahead of Time?

Yes. You can prepare unfrosted almond flour cake in advance and wrap it in plastic wrap. Store in a cool, dry place for a day in advance or in the fridge for a couple of days. Then assemble the cake before serving.

You can refrigerate coconut whipped cream in an airtight container for up to 1 week. You will likely need to whip it again immediately after removing from the fridge to achieve the fluffy texture.

FAQs

More Almond Flour Cake Recipes

• Almond flour blueberry breakfast cake
• Almond flour pumpkin cake
• Almond flour lemon bars
• Almond flour carrot cake bars
• Blueberry coffee cake

You might also enjoy this collection of 45 almond flour recipes!

Print

Almond Flour Cake Recipe

Almond Flour Cake Recipe has a tender crumb, hint of lemon and delicate almond flavor. It is light, fluffy and is made with 7 simple ingredients!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Calories 189kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Measuring cups
• Parchment paper
• Cake pans

Ingredients

• 4 large eggs
• 1/2 cup maple syrup or honey
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 lemon or orange zest of
• 1 3/4 cups almond flour 6 oz
• Butter or coconut oil for greasing

Optional Garnishes

• 14 oz can coconut milk full fat
• 3 tbsp icing sugar
• Berries like strawberries, raspberries and blueberries

US Customary – Metric

Instructions

• Place can of coconut milk in the fridge overnight if making "whipped cream".
• Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with a pen and cut out the round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
• In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk.
• Add almond flour and mix with spatula until well incorporated.
• Pour batter into previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack. If you are decorating with coconut cream cake has to cool off completely. If not, sprinkle with icing sugar or not, cut into 10 slices and enjoy.

To Make Coconut "Whipped Cream"

• Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a large bowl. Add powdered sugar and beat with a mixer until fluffy. If it's too thin, refrigerate for another hour.
• To assemble the cake, top it with whipped coconut cream and berries. Also mint leaves garnish looks pretty.

Video

Notes

• Store: Refrigerate covered for up to 3-4 days.
• Freeze: You can freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.
• Do not use springform pan: I highly recommend not to do it because it deforms the shape of cake and makes it very thin looking.
• Almond flour: Use superfine blanched almond flour. If you use almond meal, then the texture will be quite different although it will work.
• Can I use different flour? No.
• Room temperature eggs: Will beat into a fluffier volume than cold eggs.

Nutrition

Serving: 1slice (plain cake) | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 139mg | Fiber: 2g | Sugar: 15g

The post Almond Flour Cake appeared first on iFoodReal.com.