This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.

During the cooler months, we love hearty soups like vegetarian pasta fagioli and minestrone soup!

My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.

If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.

Why You’ll Love This Recipe

• One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
• Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
• Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
• Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
• It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.

Ingredients for Mushroom Bean Soup

This mushroom bean soup recipe is brimming with simple ingredients.

• Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
• Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
• Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
• Oil: You’ll need a splash of oil for frying, I used avocado oil.
• Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
• Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
• Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
• Vegetable broth: You can use store-bought low sodium broth or homemade vegetable stock.
• Spices: Salt and pepper to taste.
• Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.

How to Make White Bean and Mushrooms Soup

With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!

There is recipe card below with full instructions for all cooking methods.

• Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
• Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
• Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
• Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.

Tips for Best Results

Here are some easy tips for making the best bean soup with mushrooms.

• Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
• To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
• Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!

Variations

• If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
• Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
• Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.

What to Serve with Bean Mushroom Soup?

Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious side.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
• Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
• Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
• After cooking: Add dill, stir and serve hot.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

How to Store and Reheat

Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.

Freeze: Once cooled, freeze in an airtight container for up to 3 months.

Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Lentil and mushroom casserole
• Stuffed parmesan mushrooms
• Broccoli mushroom stir fry
• Spaghetti squash quiche with mushrooms
• Parmesan mushroom appetizers

More Soup Recipes to Try

• Slow cooker lentil soup
• Vegetable soup recipe
• Russian cabbage soup

Print

Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Olena Osipov

Equipment

• Large pot
• Box grater

Ingredients

• 1.5 pounds brown or white mushrooms sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 medium carrots finely grated
• 3 large celery stalks diced
• 2 tablespoons oil for frying
• 11 ounces can organic cream of mushroom soup I used Pacific Foods
• 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
• 7 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

On the Stove

• Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
• Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
• Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
• Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.

In Slow Cooker

• Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.

In Instant Pot

• Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
• If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g

The post Mushroom Bean Soup appeared first on iFoodReal.com.

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

You will also love this spaghetti squash quiche with balsamic vegetables!

Spaghetti squash is a vegetable with a noodle-like flesh and a slightly sweet taste.

It can easily replace pasta in a casserole like spaghetti squash casserole, make a low carb noodle boat like these stuffed spaghetti squash boats, and now form a crust in this meaty and delicious gluten-free spaghetti squash quiche. Why not?!

Why You’ll Love This Recipe

• Relatively easy recipe: You don’t have to squeeze the liquid out or worry about any extra steps. Once pressed in a pie plate, spaghetti squash noodles easily replace traditional flour crust without extra carbs.
• Delicious: Cheesy, meaty, and so full of flavor, it melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy greens like kale, you can’t go wrong. This combination will blow your mind!
• Lighter: Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat.
• Classic taste: You won’t miss any cheese in this healthy spaghetti squash pie.

Ingredients for Spaghetti Squash Quiche

You’ll need a handful of nutritious ingredients and a few simple spices to make this spaghetti squash quiche recipe.

• Spaghetti squash: The main ingredient for the low-carb, gluten-free crust. Pick a medium sized squash around 2.5 pounds.
• Brown mushrooms: I like brown mushrooms for their deep, earthy flavor. Choose from portobello, cremini, or shiitake mushrooms.
• Kale: Adds a healthy dose of greens to your meal. I used dinosaur kale (also known as lacinato kale).
• Eggs and egg whites: The filling is made with 2 large eggs and 1 cup of egg whites.
• Aromatics: Caramelized onion and fresh garlic add flavor and aroma to the dish.
• Cheese: Shred 1 cup of your favorite cheese. I used a 3 cheese Italian blend but mozzarella, cheddar, gouda or Swiss cheese also compliment mushrooms and kale nicely.
• Cottage cheese: A bit of low fat cottage cheese adds a creamy texture and ups the protein.
• Seasonings and herbs: Onion powder or garlic powder, salt, pepper, and dried thyme.
• Cooking spray: I like Misto.

How to Make Spaghetti Squash Quiche with Kale and Mushrooms

Homemade mushroom kale quiche is a three-part recipe – the crust, the filling, and the assembly. It looks complicated but it’s an easy weekend meal, trust me!

Scroll down for the full recipe card.

Start off by cutting and baking some squash. If you need a refresher, I have posted a full series about how to cut open spaghetti squash.

For this recipe, you need a bit undercooked squash. I recommend to bake spaghetti squash halves or make air fryer spaghetti squash in air fryer. The longer the squash cooks and if the process involves steam, the more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Then form a crust with your hands. Just press spaghetti squash noodles to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, ground black pepper and thyme.

Then sauté your mushrooms until they are nice golden brown color, just enough to release the excess liquid. Transfer to a bowl.

Then sauté the kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Then mix kale and mushrooms with the liquids, just until combined.

Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

I baked my spaghetti squash pie for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with cooking spray before adding the ingredients to it.

Tips for Best Results

These top tips help make this vegetable quiche so delicious, everyone will be excited for breakfast.

• Cook spaghetti squash al dente: If overcooked, the squash strands can become too watery. To form a firmer crust, the squash noodles need to be al dente. I don’t recommend to bake whole spaghetti squash or make spaghetti squash in Instant Pot.
• Be sure vegetables are covered: Kale and mushrooms should be fully submerged in the egg mixture, so they don’t dry out.
• Cool quiche before cutting: That little bit of cooling time allows the inside to cook more, the outside to cool, and the flavors to “marry” each other. Your quiche will be perfectly warm, taste better, and be easier to slice.
• About cottage cheese: Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. It will not curdle and you will not taste it.

Serving Suggestions

Delicious mushroom kale quiche can be served any time of day! It’s an easy make ahead brunch recipe, a savory breakfast to serve your guests, a veggie-loaded lunch, and a light dinner.

If you like fruit in the morning, serve it alongside a zesty fruit salad, healthy apple bread, or a small bowl of quinoa granola with fresh fruit.

For a fuller meal, serve with oven roasted sweet potatoes or a simple side salad like simple butter lettuce salad.

How to Store

Store: Refrigerate covered, or transfer to an airtight container for 3 or 4 days.

Freeze: I do not like to freeze this vegetable quiche leftovers, in my experience the texture is off once thawed.

FAQs

More Quiche Recipes to Try

• Crustless broccoli quiche
• Crustless spinach quiche
• Crustless zucchini quiche
• Instant Pot egg bites
• Crustless zucchini pie

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

Print

Spaghetti Squash Quiche with Kale and Mushrooms

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 179kcal

Author Olena Osipov

Equipment

• pie dish

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder or garlic powder
• 1/4 teaspoon salt

For the Filling:

• 3 cups brown mushrooms sliced
• 1 medium onion finely chopped
• 5 large garlic cloves minced
• 2 cups kale stems removed, chopped & packed (I used dinosaur kale)
• 2 large eggs
• 1 cup egg whites
• 1 cup mozzarella, cheddar, gouda or swiss cheese shredded (I used 3 cheese blend)
• 1 cup cottage cheese
• 2 teaspoon onion powder or garlic powder
• 1 1/2 teaspoon dried thyme divided
• 1/2 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• 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. Bake for 30 minutes, remove from the oven and set aside to cool.
• Meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
• Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, separate spaghetti squash into strands with a fork. Add to a medium bowl along with thyme, onion powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 teaspoons onion powder, 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper and mix to combine.
• Pour into prepared crust and flatten with spatula to make sure all vegetables are covered with liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 15g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 497mg | Fiber: 3g | Sugar: 6g

The post Spaghetti Squash Quiche with Kale and Mushrooms 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.

Instant Pot Sweet Potato Casserole is a fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

This Instant Pot sweet potato casserole is a hybrid between my healthy sweet potato casserole, healthy mashed sweet potatoes and candied pecans topping I “borrowed” from the arugula beet salad.

A lot of sweet potato casseroles are finished with a marshmallow topping but we love the added crunch from the pecan streusel. It’s so delicious, it’s practically a dessert!

Why You’ll Love This Recipe

• Saves the space: Your stove will have more space thanks to this Instant Pot recipe, it’s so convenient on a busy Thanksgiving day!
• Wash less dishes: The beauty of this casserole recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it.
• Healthier: Help yourself to a big serving, this sweet potato casserole has no refined sugars. It’s naturally sweetened and perfectly creamy.
• Easy recipe: This simple side dish is made in one pot and ready in 30 minutes from start to finish! Baking is optional, see tips below.
• Delicious: Enjoy all the classic flavors in every bite! Deep sweet potato, lightly sweetened pecans, a touch of maple syrup, and warm spices.

Ingredients for Instant Pot Sweet Potato Casserole

A small handful of everyday staples is all you need to make this Instant Pot sweet potato casserole recipe.

It may be a holiday favorite, but you can make this tasty side any time!

• Sweet potatoes: Choose fresh sweet potatoes that are firm with red, brown, or light skin and make sure there is no discoloration or root growing off of them.
• Butter: I used unsalted butter but you can swap with coconut oil, ghee, or vegan butter. If using salted butter I recommend decreasing the amount of extra salt.
• Whole milk: Helps make the mashed sweet potatoes creamy. I like whole milk but you can also use almond milk, soy milk, oat milk, coconut milk from the carton, or any plant based milk for a dairy-free version.
• Maple syrup: Liquid sweetener is divided between the sweet potatoes and pecan topping. Pure maple syrup is best for flavor, honey can be used as well.
• Seasoning: Cinnamon, pure vanilla extract, salt, pepper, and dried rosemary.
• Pecans: You’ll need 1 cup coarsely chopped nuts.

How to Make Sweet Potato Casserole in Instant Pot

Here’s a quick overview of how to make sweet potato casserole in Instant Pot using any electric pressure cooker, I used my 8 quart Instant Pot.

There is a full recipe card below with measurements and instructions.

• Toast pecans: Sauté nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating Instant Pot after you press Sauté and until display says Hot takes 3-4 minutes.
• Make pecan topping: Add rosemary, maple syrup and stir until well coated. Transfer to a bowl and press Cancel button on your Instant Pot.
• Cook sweet potatoes: Add water, sweet potatoes, and salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release.
• Make sweet potato souffle: Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper. Use a potato masher to mash until smooth.
• Assemble: Transfer sweet potato mixture to a square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.

Can I Substitute Yams for Sweet Potatoes?

Yes and no. People often get sweet potatoes and yams mixed up but they each have a different look and taste.

Red orange skinned sweet potatoes often are labeled “yams” at grocery stores in North America. Although yams are entirely different, they are rarely found in North American grocery stores.

Sweet potatoes have a smooth reddish-brown skin and their orange flesh is soft and sweet when cooked. True yams have a rougher dark brown skin comparable to tree bark, their flesh is a lighter beige and they are more dry and starchy like a regular potato with an earthy, neutral taste.

So use sweet potatoes only and more likely you won’t find true yams in a store near you, they are in specialty stores.

Should I Bake It in the Oven?

We enjoy this Instant Pot sweet potato casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. To me personally, baking this yam casserole for another 30 minutes defeats the purpose of making it in Instant Pot all together.

But you can. Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

More Tips for Best Results

• Use cold water: Cook potatoes in cold water. The potato starch reacts as soon as it touches warm or hot water which leads to uneven cooking.
• To add marshmallow topping: Are you team marshmallow? Add marshmallows with or without the pecans, you will have to bake it. After you’ve transferred the sweet potato mixture to the baking dish, add marshmallows on top and bake at 350 F for 20 – 30 minutes until melted and browned. Then sprinkle with pecans, if you like, and serve.
• Other nuts: You can substitute walnuts for pecans.
• Drain sweet potatoes well: Avoid a watery Instant Pot sweet potato casserole by draining the potatoes really well.

Serving Suggestions

There are so many dinner and other side dish options that pair perfectly with sweet potatoes, a few of our favorites include:

• Boneless turkey breast roast
• Instant Pot turkey breast
• Healthy green bean casserole
• Apple sausage stuffed butternut squash
• Cauliflower stuffing

Enjoy and browse all my healthy Thanksgiving recipes for easy menu planning!

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Reheat: Warm up casserole in the oven at 350 degrees F for 15-20 minutes.

Can I Make It Ahead of Time?

Yes, whenever there’s a chance to make a big meal less stressful I meal prep whatever I can.

Follow the sweet potato casserole recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

FAQs

More Sweet Potato Recipes to Try

• Sweet potato egg breakfast casserole
• Healthy oven roasted sweet potatoes
• Tex Mex sweet potato skillet
• Sweet potato and eggs
• Air fryer sweet potato fries
• Sweet potato pizza crust
• Sweet potato hummus

More Instant Pot Recipes

• Instant Pot mashed potatoes
• Instant Pot baked potatoes
• Instant Pot chicken and potatoes

Browse more of healthy Instant Pot recipes.

Print

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

Course Casserole

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 313kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

Pecan Topping:

• 1 cup pecans coarsely chopped
• 2 tbsp maple syrup or honey
• 1/2 tsp dried rosemary minced

Casserole:

• 2 lbs sweet potatoes peeled & sliced into thick rounds
• 1/2 cup water
• 2 tbsp butter or coconut oil
• 1/4 cup whole milk
• 1 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/2 tsp pure vanilla extract
• 3/4 tsp salt divided
• Ground black pepper to taste

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). Add pecans and toast until fragrant, stirring occasionally (takes about 7 minutes).
• Add rosemary, 1 tablespoon maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
• Add water, sweet potatoes and 1/4 teaspoon salt. Liquid should not cover the potatoes. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After cooking, release pressure immediately by turning pressure valve to Venting. Drain sweet potatoes very well.
• Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 teaspoon salt, pepper and mash until smooth.
• Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
• We enjoy it as is or you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.
• Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Fiber: 6g | Sugar: 14g

The post Instant Pot Sweet Potato Casserole appeared first on iFoodReal.com.

Pumpkin Cream Cheese Muffins are light and fluffy with a rich creamy center, and sweet streusel topping. They’re the perfect breakfast on a cool crisp morning.

If pumpkin is your favorite fall flavor these pumpkin chocolate chip muffins and banana pumpkin muffins are a must try!

Simple, delicious, and in season, these pumpkin cream cheese muffins are a win-win-win. Perfectly sweet with layers of flavor, I’m loving this addition to my collection of healthy muffin recipes!

Whether it’s a filling in healthy pumpkin muffins or the topping on a healthy pumpkin cake, cream cheese and pumpkin are a match made in heaven.

Why You’ll Love This Recipe

• Uses entire can of pumpkin: Just like with healthy pumpkin bread, we use an entire can of pumpkin puree which keeps these pumpkin spice muffins moist for days.
• Starbucks copycat: You can still hit the drive thru for a PSL, but skip the extra calories with this healthier Starbucks pumpkin cream cheese muffins recipe.
• Versatile with flour: Make them with white flour for more of a dessert, sort of like a healthy cupcake, or whole wheat flour for a healthy breakfast or snack.
• Refined sugar free: Naturally sweetened with maple syrup and no added sugar, except the streusel topping.
• Easy: No electric mixer required! These homemade muffins are easy and make your home smell like a bakery.

Ingredients for Pumpkin Cream Cheese Muffins

Cream cheese pumpkin muffins are made with simple ingredients and warm fall spices, I’m betting you already have most on hand.

• Cream cheese: Bring 5 ounces of plain cream cheese to room temperature, it can be from a block or a tub.
• Liquid sweetener: If you’re a fan, you know I always sweeten my healthy muffins with maple syrup or honey. For this pumpkin muffin recipe we’ll be using some for the muffin batter, and some for the sweet cream cheese filling.
• Eggs: 2 large eggs are needed for structure and binding.
• Pumpkin puree: Pick up the standard 15 ounces canned pumpkin puree, make sure the label does not read pumpkin pie filling. During fall I love making my own pumpkin puree, if you’d like to try it here’s how to cook a pumpkin and make puree out of it.
• Oil: A mild oil helps make your muffins super moist without adding strong flavor, I recommend avocado oil.
• Pumpkin pie spice: You can use store-bought or make your own pumpkin pie spice substitute, both add the well loved autumn flavor.
• Baking essentials: Pure vanilla extract, baking powder, baking soda, and salt.
• Flour: I used all purpose flour this time for an indulgent treat, but you can also use whole wheat flour.
• Sugar: A little bit of sugar adds sweetness to the streusel topping. I’m a fan of cane sugar, you can go with any kind of sugar you like.
• Coconut oil or butter: To bring the streusel together you’ll need room temperature coconut oil or unsalted butter.

How to Make Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are divided into three parts: the muffin, the filling, and the crumb topping. Each section is super easy and the total prep time is just 15 minutes.

There’s a full recipe card below.

Preheat your oven to 375 F, spray muffin tin with cooking spray or add muffin liners.

• Make cream cheese filling: To a medium bowl, whisk the cream cheese and maple syrup together until smooth. Set aside.
• Make streusel topping: Same simple process as my raspberry muffins. Add flour, sugar, and coconut oil to a small bowl and mash with a fork until small crumbs form.

• Make muffin batter: To a large bowl, add the eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk well until smooth.
• Fold in flour: Add flour to the muffin mixture and gently mix just enough to combine.
• Add first layer of batter: Starting with the first layer, spoon 2-3 tablespoons of muffin batter in each muffin cup.

• Fill muffin pan: Next, add a spoonful of cream cheese filling then equally distribute the remaining pumpkin mixture on top.
• Top with streusel: Lastly, sprinkle the sweet crumb topping on top.
• Bake: Bake until a toothpick inserted in the center comes out clean, roughly 22-23 minutes.
• Cool and enjoy: Remove pumpkin muffins from the oven, let them cool in the pan for the first 10 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

Make these pumpkin muffins with cream cheese filling the best fall treat with these easy tips.

• To substitute pumpkin pie spice: Make your own! Mix 1 teaspoon of cinnamon with 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or just use cinnamon, measure with your heart up to 3 teaspoons.
• Use flour you like: Select from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour and sub cup for cup.
• To hide cream cheese: I like it a bit protruding on top. But for more of a surprise, add only 1 tablespoon of batter to the bottom of muffin tin, then filling, and then majority of batter.
• Measure flour correctly: This is my top tip to avoid dry muffins. Measure correctly using the scoop and level method, scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t skip oil: A lot of times people like to substitute with applesauce, but don’t in this case. With its high moisture content you’d have to decrease the puree and both taste and texture will be off.
• Don’t over bake the muffins: Once your toothpick comes out clean, it’s time to remove them from the oven.

Variations

• Omit streusel: Even without the buttery crisp topping, these pumpkin cream cheese muffins will still be a huge hit.
• Cinnamon sugar topping: Add a fragrant cinnamon topping like I did with these apple cinnamon muffins, it’s really easy and adds so much flavor! Mix some cinnamon with sugar, brush muffin tops with melted coconut oil or unsalted butter, then dip.
• Add chocolate chips: Because no one ever turns down a chocolate chip muffin.
• Sliced almonds: Like in blackberry muffins, a sprinkle of sliced almonds make a wonderful crisp topping.
• Pumpkin seeds: Add more earthy pumpkin flavor with the addition of pumpkin seeds.
• Omit cream cheese: You could leave these muffins plain without the creamy filling, or add a dollop of plain Greek yogurt for a tangy pumpkin muffin.
• Other add-ins: There’s lots of ways to add flavor and texture. Toss in some walnuts, pecans, coconut flakes, raisins, or dried cranberries. If you love cinnamon, you could even swirl some in with the cream cheese filling.

How to Store

Store: Once muffins have cooled, place them in a resealable bag or airtight container. They’ll stay fresh at room temperature for 2-3 days.

Freeze: Store muffins in a freezer safe airtight container and enjoy within 3 months.

FAQs

More Pumpkin Recipes to Try

• Healthy pumpkin chocolate chip bread
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are light and fluffy with rich creamy center, and sweet streusel topping. Perfect breakfast on a cool morning.

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Resting Time 10 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 316kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

For Cream Cheese Filling:

• 5 ounces cream cheese softened
• 2 tablespoons maple syrup or honey

For Streusel Topping:

• 1/4 cup all-purpose flour or whole wheat flour
• 2 tablespoons sugar any kind
• 1 tablespoon coconut oil or butter room temperature

For Muffins:

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 3/4 cup + 1 tablespoon maple syrup or honey
• 5 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups flour

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
• Make cream cheese filling: In a medium bowl, add cream cheese and maple syrup, then whisk until smooth. Set aside.
• Make streusel topping: In a small bowl, add flour, sugar and coconut oil. Using a fork, mash until small crumbs form. Set aside.
• Make muffin batter: In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
• Spoon 2-3 tablespoons of muffin batter in each opening of a muffin tin, then top with approximately 1 tablespoon of cream cheese filling, and finish with equal amount of remaining batter. Sprinkle streusel topping on top of all muffins.
• Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 2-3 days. Keep lid ajar if muffins start to get soggy.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 316kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 312mg | Fiber: 2g | Sugar: 15g

The post Pumpkin Cream Cheese Muffins appeared first on iFoodReal.com.

Extra soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree and dotted with chocolate chips. Rise and shine with a healthy breakfast!

In the fall, we also make mornings easy with these healthy pumpkin muffins, healthy chocolate chip muffins and banana pumpkin muffins.

Any healthy muffin sweetened with chocolate chips is a winner in this household, and these pumpkin chocolate chip muffins are the best! Rich pumpkin, warm fall spices, and gooey chocolate belong together.

This recipe came from my popular healthy pumpkin chocolate chip bread, I added a splash of vanilla and made irresistible bakery-style muffins.

Why You’ll Love This Recipe

• No leftover pumpkin puree: Just like with healthy pumpkin bread, we rely on an entire can to make these muffins moist.
• Your choice of flour: Different types of flour that work with this recipe include whole wheat flour, spelt flour, whole wheat pastry flour or white whole wheat flour.
• Refined sugar free: Chocolate chip pumpkin muffins are fluffy and delicious with no added sugar, except chocolate chips. They taste decadent and make the perfect healthy snack or healthy dessert.
• Easy: All the prep is done in one bowl! No mixer needed, easy to make, and easy clean up.
• Moist: No dry muffins here! A full can of pumpkin puree adds sweetness and moisture. And if you love everything pumpkin, homemade pumpkin puree is perfect for all your fall goodies.

Ingredients for Pumpkin Chocolate Chip Muffins

This pumpkin chocolate chip muffins recipe is made with simple, pantry friendly ingredients. You can enjoy them now and throughout the year.

• Eggs: Add structure to the muffins.
• Pumpkin puree: You’ll need the standard 15 ounces canned pumpkin, make sure to get pumpkin puree and not pumpkin pie filling. You can also use homemade pumpkin puree, it’s so easy! Here’s how to cook a pumpkin and make puree out of it, I like to keep it in the fridge for all my fall baking.
• Liquid sweetener: These healthy pumpkin chocolate chip muffins are naturally sweetened with maple syrup or honey. Other liquid sweeteners would work too, but taste will be different.
• Oil: Stick to a mild oil like avocado oil or olive oil. You could substitute with the same amount of melted coconut oil or melted unsalted butter.
• Pumpkin pie spice: This warm spice helps deepen the pumpkin flavor. I like to make my own pumpkin pie spice substitute but you can use store-bought too.
• Vanilla: Pure vanilla extract adds a deep, warm flavor and transforms these muffins from delicious to irresistible.
• Baking essentials: As always you’ll need baking powder, baking soda, and salt to help muffins rise, have structure, and enhance the other flavors.
• Flour: I’m all about using wholesome ingredients in my healthy muffins recipes, I recommend whole wheat flour or spelt flour. But you can also use white flour.
• Chocolate chips: I used dark chocolate chips but feel free to add semisweet chocolate chips, milk chocolate chips, or mini chocolate chips instead.

How to Make Pumpkin Chocolate Chip Muffins

Bite into freshly baked pumpkin chocolate chip muffins in under an hour! Grab a bowl, mix your wet ingredients with dry ingredients and bake, it’s that easy.

Here’s a quick photo overview, there’s also a full recipe card below.

Start by preheating your oven to 425 F and spraying a 12 cup muffin tin.

• Make the batter: To a large bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk to combine until no white lumps are visible. Next, add the flour and gently mix just enough until combined.
• Add chocolate chips: Fold in the chocolate chips until evenly incorporated so each bite is loaded with chocolate-y goodness.
• Fill the prepared muffin pan: Evenly distribute the batter, I always use my trigger ice cream scoop.
• Bake: Set them in the preheated oven and bake for 7 minutes, we start baking at a higher temperature for bakery-style dome top muffins. Then reduce to 375 F and bake for another 10-11 minutes or until a toothpick comes out mostly clean, a few moist crumbs is OK.

Tips for Best Results

These tips help make this pumpkin chocolate chip muffin recipe the best.

• To substitute pumpkin pie spice: If you find yourself without pumpkin pie spice, add 1 teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or up to 3 teaspoons of just cinnamon.
• Flours that will work: Choose from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour.
• Don’t use dry sweetener: I’ve created this recipe with the perfect wet to dry ratio therefore, granulated sugar will not work.
• Add more chocolate chips on top: I decided to add 3 extra chocolate chips on top each muffin to make them prettier.
• Measure flour correctly: If too much flour is added, your muffins will be dry. Scoop and level is the best way to correctly measure flour – scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t over bake the muffins: Remember all ovens and pans vary, it’s important to remove your muffins as soon as a toothpick inserted in the middle comes out clean.
• Use liners or skip: These muffins don’t stick and are easy to remove. Feel free to use parchment paper liners or skip all together.

Variations

• Add streusel: Make a crumb topping by mixing flour, sugar and butter together, just as I did for these raspberry muffins.
• Cinnamon sugar topping: Cinnamon and pumpkin are the perfect pair, and I loved the sweet topping on apple cinnamon muffins, so why not try it here?! Just whisk brown sugar and cinnamon together in a small bowl, brush the top of the muffin with melted butter or coconut oil, and dip the muffin until coated.
• Cream cheese: Add a creamy filling by swirling 1-2 teaspoons of cream cheese in the middle, follow the same method in healthy pumpkin muffins. This is sure to satisfy your craving for a Starbucks pumpkin cream cheese muffin.
• Add texture: Go crazy with add-ins and mix whatever you like into the pumpkin mixture. Try pecans, walnuts, dried cranberries, raisins, or toasted coconut. You could also sprinkle pumpkin seeds or oats on top before baking.
• Spread: For breakfast and afternoon snacking I love spreading peanut butter or nut butter on top for extra protein.
• Switch up the chocolate chips: Try white chocolate chips or butterscotch chips instead.

How to Store

Store: Once cooled, place muffins in a resealable bag or airtight container and store them at room temperature for 3 days, this will keep them moist. If you notice they get too moist, keep the lid ajar a bit.

Freeze: Transfer to an airtight container and pop them in the freezer for up to 3 months.

FAQs

More Pumpkin Recipes to Try

• Almond flour pumpkin muffins
• Healthy pumpkin cake
• Healthy pumpkin pancakes
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Chocolate Chip Muffins

Extra soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree and dotted with chocolate chips.

Course Muffins

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Resting Time 10 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 256kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 1/2 cup maple syrup or honey
• 3 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups whole wheat flour or spelt flour
• 1 cup chocolate chips I used dark

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined. Then fold in the chocolate chips.
• Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. I added 3 more chocolate chips on top of each muffin.
• Bake at 425 F for 7 minutes, then reduce heat to 375 and bake for another 10-11 minutes or until a toothpick inserted in the center comes out clean.
• Remove muffins from the oven, let them cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. If you notice they get too moist, keep the lid of a container ajar a bit.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 291mg | Fiber: 4g | Sugar: 15g

The post Pumpkin Chocolate Chip Muffins appeared first on iFoodReal.com.

Sweet Apple Cinnamon Muffins are filled with fall flavors, grated apples, and dipped in a fragrant cinnamon topping. They’re quick, healthy, and delicious!

If you love everything apple, you’ll also enjoy these healthy apple muffins.

I personally need a bit more time before diving into all things pumpkin, but I am ready for my favorite fall apple cinnamon muffins recipe!

The flavors of fresh apples and warm cinnamon really shine in these healthy muffins. They remind me of an apple pie, only better, because you can enjoy it as a healthy breakfast or healthy snack.

Why You’ll Love This Recipe

• Fluffy: The same batter base like for my healthy apple bread and healthy morning glory muffins, which have proven to bake tender and fluffy every time.
• Delicious topping: Just a dusting of sugar and cinnamon adds a slightly crumbly topping and irresistible taste.
• Nutritious: Made with whole wheat flour and sweetened with maple syrup, applesauce, and grated apples.
• Customizable: These cinnamon apple muffins can be made with whole wheat flour, spelt flour or all-purpose flour.
• Use up lots of apples: Apple season is in full swing, and this easy muffin recipe is perfect for using up a few of those fresh apples. If you have lots, you can even make your own Instant Pot applesauce!
• Easy recipe: You’ll only need one bowl, no mixer, and simple ingredients. Better yet, muffins are ready in 45 minutes and freezer-friendly, so they’re perfect for your busy back-to-school schedule.

Ingredients for Apple Cinnamon Muffins

The best apple cinnamon muffins are made with everyday ingredients. Here’s a short list of everything you’ll need.

• Apples: Choose 3 sweet apples like Honeycrisp, Fuji or Gala apples. We will be grating them to add more moisture and sweetness, and you can peel them or keep the skin on for more nutrients.
• Eggs: Use 2 large eggs for binding and structure.
• Applesauce: I use unsweetened applesauce. You can use sweetened applesauce and end up with a bit more sweet muffins.
• Maple syrup: Any other liquid sweetener would work like honey or agave nectar. I prefer the hint of caramel flavor maple syrup adds to these apple muffins.
• Oil: Avocado oil or coconut would yield the healthiest results. Other neutral oils such as light olive oil or grapeseed oil would work too.
• Baking essentials: The muchly needed essentials for healthy muffins recipes include pure vanilla extract, cinnamon, baking powder, baking soda, and salt.
• Flour: I used whole wheat flour. However, you can sub an equal amount of spelt flour or use all-purpose flour but will need more, see recipe card below.
• Cinnamon topping: Melted butter or coconut oil, sugar – I used coconut sugar, and cinnamon enhances the flavor of apples.

How to Make Cinnamon Apple Muffins

The recipe for these apple cinnamon muffins comes in three folds – grating the apples, baking the muffins and then dipping them into the delicious topping (don’t skip!).

Here’s a step-by-step overview, there is a full recipe card below.

• Prep: Set your oven to 375 F, grab your muffin tin, add parchment paper liners (if using), and spray with cooking spray. Then grate apples on large holes of a box grater.
• Combine wet ingredients: In a large mixing bowl, whisk eggs, applesauce, maple syrup, oil and vanilla extract together until combined.
• Add dry ingredients: Add cinnamon, baking powder, baking soda, and salt to the same bowl and whisk until baking powder and soda are dissolved.
• Mix in apples: Transfer grated apples and stir.

• Add flour: Finish the batter by adding flour to the bowl and gently stirring just enough to combine. Be careful not to over mix, so muffins don’t turn out tough.
• Bake: Fill your prepared muffin pan with batter, the cups will be very full but should not spread. I always use my trigger ice cream scoop, so each muffin is the same size. Bake for 23 minutes or until a toothpick inserted in the middle comes out clean.
• Let muffins cool: After removing muffins from the oven, allow them to cool in the tin first for roughly 10 minutes, then transfer to a wire rack until they have reached room temperature or completely cooled.

How to Add Topping to Apple Muffins

• Mix cinnamon sugar: In a medium size bowl, whisk sugar and cinnamon together.
• Brush muffin tops: Starting with one muffin, brush the top with the melted coconut oil or butter works well too.
• Dip in cinnamon sugar: Gently dip muffin top into the bowl with cinnamon sugar until it’s well coated.
• Finish muffins: Repeat the same three steps with the remaining apple cinnamon muffins and enjoy!

What Apples Are Best When Baking Muffins?

Truthfully, any apple is good for baking as long as they are sweet!

I recommend using any sweet variety such as Honeycrisp, Fuji, Pink Lady, or Gala apples. I also like to combine one tart apple, like Granny Smith, with two sweet apples but that is 100% personal preference.

And if you have different sweet apples in your region I have not listed, go ahead and use them.

Tips for Best Results

Here are my top tips for making these fall favorite muffins.

• Grate the apples: Grate your apples on the coarse side of a box grater, they add moisture vs chopping them. Don’t grate them on the smallest holes because it will take a while and it will be more of an apple puree.
• Measure flour correctly: Scoop the flour into the measuring cup, then level it off with the flat edge of a knife. Don’t scoop the cup directly into the flour bag! The scoop and level method always yields better results.
• Don’t overbake: Your apple muffins could come out dry if baked for too long. Remove from the oven as soon as the toothpick comes out clean. A few crumbs is OK but not wet.
• Use any sugar in topping: Any sugar like turbinado sugar, cane sugar, granulated sugar, brown sugar, or coarse white sugar will add a sweet crust.
• Follow the recipe: I’ve kept this recipe simple but baking is a science, so be sure to follow the measurements and instructions.
• Don’t skip oil: Oil is important as it keeps the muffins moist and tender, and without even a little bit of fat your muffins will be rubbery.
• Don’t use granulated sugar: Only liquid sweetener will keep the wet to dry ingredient ratio. If you use granulated sugar, the batter consistency will be off.

Variations

Add up to 1/2 cup of each or 1 teaspoon of these simple variations to these already delicious cinnamon apple muffins.

• Nuts: An easy way to add crunch, taste, and extra nutrition is to incorporate nuts into the batter. You can add walnuts, pecans, or almonds as chunks or chop them, so they spread evenly throughout the mixture.
• Almond extract: Add a nutty flavor without the added crunch with a dash of almond extract.
• Dried fruit: Bring a pop of color and even more sweetness with dried apricots, cranberries, or blueberries.
• Coconut flakes: Unsweetened coconut flakes can be added to the batter mixture and the muffin top for a fun tropical twist.
• Chocolate chips: Because chocolate chips taste good in any muffin!
• Citrus: A splash of lemon, lime or orange juice and zest will enhance all the flavors.
• Streusel instead of cinnamon sugar: Just like in my raspberry muffins, you can make crumb topping by combining 1/4 cup flour, 2 tablespoons sugar and 1 tablespoon butter. Mix until small crumbs form and sprinkle on top of muffins before baking.

How to Store

Store: Transfer muffins to an airtight container and keep them in a cool dry place for up to 3 days. You can also store them in the refrigerator for up to 5 days.

Freeze: Let them cool completely, then arrange in a single layer in either a resealable plastic bag or any freezer safe container with a lid. If using the bag method, be sure to remove as much air as possible. Straw works well to suck it out!

Set in the freezer and enjoy within 3 months.

FAQs

More Apple Recipes to Try

• Healthy baked apples
• Healthy apple crisp

More Muffin Recipes to Try

• Oat bran muffins
• Healthy pumpkin muffins
• Pumpkin banana muffins
• Healthy carrot muffins
• Zucchini carrot muffins

Print

Apple Cinnamon Muffins

Apple Cinnamon Muffins are filled with fall flavors, grated apples, and dipped in a fragrant cinnamon topping. One bowl, easy recipe!

Course Breakfast, Snack

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 23 minutes minutes

Total Time 43 minutes minutes

Servings 12 muffins

Calories 245kcal

Author Olena Osipov

Equipment

• Muffin tin
• Trigger ice cream scoop
• Box grater

Ingredients

For Muffins:

• 3 cups Honeycrisp, Fuji or Gala apples coarsely grated (3 large apples)
• 2 large eggs
• 1/3 cup applesauce unsweetened
• 2/3 cup maple syrup or honey
• 1/4 cup mild tasting oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups whole wheat flour or 3 1/3 cups all-purpose flour
• Cooking spray I use Misto

For Cinnamon Topping:

• 2 tablespoons coconut oil or butter melted
• 3 tablespoons sugar
• 3 tablespoons cinnamon

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line muffin tin with parchment paper liners and spray with cooking spray. Set aside. Grate apples.
• In a large mixing bowl, add eggs, applesauce, maple syrup, oil and vanilla extract. Whisk well to combine. Then add cinnamon, baking powder, baking soda, and salt. Whisk very well again, making sure baking powder and soda are dissolved.
• Add grated apples and stir. Add flour and stir gently just enough to combine. Do not over mix.
• Using large ice cream scoop, fill muffin 12 tin openings with batter. They will be very full. Bake for 23 minutes or until toothpick inserted in the middle comes out clean.
• Remove muffins from the oven, let cool in the tin for 10 minutes and then transfer to a cooling rack to cool until room temperature or completely.
• In a medium bowl, combine sugar and cinnamon, whisk. Brush each muffin top with coconut oil and dip it into cinnamon sugar until well coated. Repeat with remaining muffins.

Notes

• Store: Store in an airtight container in a cool dry place for up to 3 days or in a fridge for up to 5 days.
• Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
• Apples: Best apples to use are any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples work. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.

Nutrition

Serving: 1muffin | Calories: 245kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 238mg | Fiber: 5g | Sugar: 18g

The post Apple Cinnamon Muffins 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.

This easy Ratatouille Recipe is rich with flavors of garden vegetables and fresh herbs cooked in one pot. It’s perfect way to celebrate the end of summer.

What Is Ratatouille?

Ratatouille is an iconic Provence French stew that was invented as an efficient way to use seasonal vegetables from local farmers gardens.

Originating from Nice, with rich and flavorful ingredients emphasized in Mediterranean cuisine, the recipe includes tomato, garlic, onion, zucchini, eggplant, bell pepper, and fresh herbs.

This summer vegetable stew can be traced back to the 18^th century. You can find many variations out there today, I personally have been making my ratatouille recipe for years. It’s slightly different from a traditional ratatouille recipe, but it’s what my mom made in Ukraine, and it is tasty!

Why You’ll Love This Recipe

• One pot meal: We are reaching the time of year when life gets hectic. This one pot meal is perfect for any time you want easy clean up, forgot to thaw meat, but still want something that’s filling and delicious.
• Celebrates the end of summer: This vegetarian dish uses up all your produce and best served towards the end of the season when tomatoes, zucchini, and eggplants are ripe and vibrant.
• So flavorful: This recipe for ratatouille highlights the sweetness of tomatoes and bell peppers, the savory garlic and herbs, and the tender zucchini and eggplant that absorb all those rich flavors.
• Healthy: A bright and chunky stew packed with fresh vegetables that’s gluten free, and vegan.
• Versatile: Ratatouille is very flexible. You can enjoy it warm or cold, serve it for lunch or dinner, as a main dish or side dish, and it’s always been a crowd pleaser at picnics and gatherings.

Ingredients for Ratatouille Recipe

Here’s what you’ll need to make this flavorful ratatouille recipe. Pick the freshest produce from your garden, farmer’s market, or grocery store.

• Bell peppers: You’ll need 2 large bell peppers, any color or combination you like. I had yellow pepper and orange pepper on hand, red peppers would work also.
• Onion: I prefer the sweetness of yellow onion but white onion is good too.
• Garlic: Freshly minced garlic is sautéed at the beginning to add flavor to the sauce, and then we add a finishing touch of grated garlic.
• Eggplant: Traditional ingredient that adds a nice purple color.
• Zucchini: 1 large, or 2 medium sized zucchinis chopped.
• Roma tomatoes: Fresh tomatoes are key to making this meal taste fresh.
• Balsamic vinegar: Some recipes call for red wine to add acidity and depth of flavor, I like to add balsamic vinegar.
• Olive oil: Use high quality extra-virgin olive oil to sauté the onion and garlic.
• Seasonings: We add flavor and aromatics with sugar, Italian seasoning, salt, and pepper.
• Fresh basil: Finely chopped basil adds freshness, color, and helps bring out the natural flavors of the veggies. Fresh parsley and thyme are also popular choices.

How to Make Easy Ratatouille

Any level of chef can make this ratatouille recipe. It takes minimal prep time to chop and just 4 easy steps.

There is a recipe card below with exact measurements and instructions.

• Sauté onion, garlic, and peppers: Heat a large Dutch oven or heavy bottom pot on medium-high heat, then add 3 tablespoons oil. Sauté bell peppers, onion, and minced garlic for 5-7 minutes. Stir occasionally, garlic can burn easily.
• Sauté eggplant: Add cubed eggplant along with 2 tablespoons of olive oil, and sauté for 5-7 minutes, continue stirring.
• Add remaining veggies and seasonings: To the same large pot, add in your zucchini, tomatoes, balsamic vinegar, sugar, Italian seasoning, salt and pepper. Stir to combine, cover with lid, and bring to a boil. Once boiling, reduce heat to low and let ratatouille simmer for 25-30 minutes. Stir a few times.
• Rest and serve: Turn off heat, keep the lid on, and let it rest for 1 hour in the warm pot. When ready to serve, add 1 grated garlic clove and fresh basil, stir, and enjoy hot or cold.

Tips for Best Results

These fine tuned tips are what make this the best ratatouille recipe!

• Use fresh produce: While this recipe is a great way to use up produce, it is important to pick fresh vegetables so your dish will be bright and delicious. Save those overripe tomatoes for marinara sauce.
• Cut veggies in uniform pieces: I believe small is better, so vegetables keep their texture without getting mushy, and uniform pieces allows all vegetables to cook evenly.
• Let it rest: The flavors really deepen and shine if you let the stew rest 1 hour before serving.
• If using canned tomatoes: I recommend San Marzano whole tomatoes or quality diced tomatoes, and you’ll need a 28 ounces can.
• If you don’t have a Dutch oven: A cast iron pot is the best. You can also use a quality heavy bottom stainless steel pot. However, you can also sauté veggies in stages in a skillet or pan, and then simmer in a regular large pot.

What to Serve with Ratatouille Recipe?

Whether you’re cooking up a fresh pot on a weeknight or serving up leftovers for lunch, ratatouille can be served as a meatless main dish and for us, a slice of crusty bread is a must to soak up the sauce.

I love to make a batch of Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice and serve ratatouille over it. Nothing better than a bowl of steamy fluffy rice with vegetable stew!

Other vegetarian options are to serve stewed vegetables over grains, tossed with pasta, or as a hearty topping on crostini with goat cheese. You can also dish up a quick snack, we really enjoy ratatouille cold!

Add protein at breakfast or lunch with a poached egg on top, or folded into a vegetable frittata or omelet. For dinner, we love serving ratatouille as a side dish next to fish, chicken, or grilled meats.

How to Store and Reheat

Store: Once cooled, you can place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Freeze: Transfer stew to an airtight container and freeze for up to 3 months. To reheat, first thaw in the fridge overnight, then simmer in a pot on low heat with lid on, stirring a few times until warmed through.

FAQs

More Vegetable Recipes to Try

• Zucchini tomato bake
• Vegetable soup

Print

Ratatouille Recipe

This easy Ratatouille Recipe is rich with flavors of garden vegetables and fresh herbs cooked in one pot. It's perfect for the end of summer!

Course Dinner

Cuisine French

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 145kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2 large bell peppers
• 1 large onion
• 4 large garlic cloves 3 minced & 1 grated
• 1 medium eggplant cubed
• 1 large zucchini cubed
• 2 pounds Roma tomatoes chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 tablespoons olive oil extra virgin
• 1/3 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat large Dutch oven or heavy bottom pot on medium-high heat and add 3 tablespoons of olive oil. Then add bell peppers, onion, 3 minced garlic cloves and saute for 5-7 minutes, stirring occasionally.
• Add eggplant and remaining 2 tablespoons of olive oil. Saute for another 5-7 minutes, stirring occasionally.
• Add zucchini, tomatoes, balsamic vinegar, sugar, Italian seasoning, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer ratatouille for 25-30 minutes, stirring a few times.
• Turn off heat and let it stand covered for 1 hour. Then add remaining 1 grated garlic clove and fresh basil. Stir and serve hot or cold with crusty bread or along fish, chicken, grilled meats, or on top of crostini.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze: Freeze in an airtight container for 3 months. Thaw in the fridge overnight and reheat by simmering in a pot on low heat while covered, stirring a few times.

Nutrition

Serving: 1 cup | Calories: 145kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 304mg | Fiber: 5g | Sugar: 9g

The post Ratatouille Recipe appeared first on iFoodReal.com.

This Mango Slaw is sweet, tart and is made with 5 simple ingredients! It elevates everything from burgers, to tacos, to chicken and fish!

We love to top salmon burgers and grilled fish tacos with it!

Why You’ll Love This Recipe

• Versatile: This mango slaw, truth be told, can be eaten as a salad or use as a topping for tacos and burgers.
• Delicious: There’s a delicious balance of sweet and tangy, crunchy and juicy which makes everything taste better!
• Oil free: That’s right. It doesn’t need any oil, but if you want to add a bit of avocado oil, that might be nice!
• Quick and easy recipe: 15 minutes and only 5 ingredients is all you need to make this coleslaw recipe! You can also use store-bought slaw!
• Healthy: This slaw is vegan, dairy-free and gluten-free making it an easy, worry-free crowd pleaser!

Ingredients for Mango Slaw

To make this mango coleslaw, you need just 5 simple ingredients.

• Cabbage: Your choice of any color finely shredded cabbage like green cabbage, red cabbage or a mix of both.
• Mango: Pitted and diced ripe mango like Tommy Atkins mango or champagne mango.
• Basil: Can also use fresh cilantro, fresh mint, green onions or fresh parsley.
• Vinegar: I used white wine vinegar rather than apple cider vinegar. You can also use red wine vinegar or white vinegar.
• Salt: Just a bit to balance the sweetness of the mango and to help break down the cabbage.

How to Make Mango Slaw

Here is quick overview how to make this mango slaw in one bowl in 15 minutes. The hardest part is to shred cabbage and chop mango. See Tips below how to save time on these steps as well.

• Prep: Shred cabbage using sharp knife into thin strands. I cut cabbage in half and then “shave off” one half while easily holding onto it. Or use a mandoline. Chop mango as per instructions below or use your tried and true method.
• Combine slaw ingredients: In a large bowl, add cabbage, mango, basil, vinegar and salt.
• Gently toss: As you toss the salad, shredded cabbage will start releasing its natural juices which meet sweet mango juice and vinegar on the way. Therefore, no need for oil. Voila, a mango cabbage slaw ready to enjoy in minutes!

What Is the Best Cabbage to Use?

There are 4 types of cabbage you can find in most grocery stores.

• Green cabbage is what I use and is commonly used for salads and stir fries.
• You can also use savoy cabbage. It is light, not dense and has rigid leaves. I often make savoy cabbage salad with it.
• Napa cabbage is Asian cabbage and is bitter and peppery. It’s usually used to make kimchi and I would save it for that use.
• Red cabbage or purple cabbage is a cousin of green cabbage and is dense with bright magenta color. It adds nice pop of color to salads.

How to Choose and Cut Mango

According to Mango.org, it’s all about touching when it comes to picking mango. When choosing mango for salad, be sure to pick mango that’s firm to the touch with some softness. You don’t want too soft mango because it will become mushy in a salad. You also shouldn’t pick very firm mango because it will not add that necessary sweetness we desire in a mango coleslaw.

• Ignore the color of mango as it is not an indicator of its ripeness.
• Touch the mango. You need somewhat firm fruit for the salad.
• Use your experience with peaches and avocados to help you easily choose ripe mango.
• Size doesn’t matter.
• Sometimes ripe mango will have a fruity aroma at its stem.

Mangos have very large pits, so sometimes it’s difficult to navigate around it. Neatly, anyway! Here is how I dice mango:

• I like to peel it first with a vegetable peeler.
• Then using a paring knife, I neatly cut away around large flat pit into large chunks.
• Then all you have to do is chop it into bite-size pieces.

Tips for Best Results

• Shred cabbage thinly: For more pleasing texture, I recommend to use thinly shredded cabbage. If you are not experienced with shredding method using sharp chef’s knife, I highly recommend to invest in a mandoline.
• Buy coleslaw mix: If you are short on time, you can buy 1 pound of pre-shredded coleslaw mix. It’s OK that it has carrots, they will add more sweetness to the salad.
• Use the right ripeness mango: For more pleasing texture and level of sweetness, be sure to not pick overly ripe mango or very underripe mango.
• Buy chopped mango: Many grocery stores carry pre-chopped mango in plastic containers in their refrigerated deli section.
• Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.

Variations

• If you want to try swapping mangos for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
• If you don’t love either basil or cilantro, by all means, toss in your favorite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
• Add thinly sliced red bell peppers for some crunch and a pop of color.
• To make spicy slaw, add thinly sliced jalapenos or serrano peppers. Throw in some red pepper flakes.
• Use fresh lime juice instead of vinegar.

What to Serve With Mango Slaw?

This mango slaw goes great as a side dish with so many main dishes:

• Black bean burgers
• Turkey burger recipe
• Chicken street tacos
• Shrimp tacos
• Cilantro lime chicken

How to Store

Store: If you have any mango slaw leftovers, keep it in an airtight container or jar for up to 2 days in the refrigerator.

Freeze: I don’t recommend to freeze it because cabbage will become soggy and watery once thawed. I know some recipes online recommend to freeze it but I am against it. The slaw will be limp without any crunch whatsoever.

Instead I recommend to make it ahead of time! Here is how.

Can I Make It Ahead of Time?

Absolutely! You can shred your cabbage, chop your herbs, and dice your mango. Combine them in a bowl, cover with plastic wrap and refrigerate for up to 36 hours. Hold off on adding the vinegar and salt until just before serving. If not, you run the risk of everything becoming soggy and the cabbage will lose its crisp texture.

FAQs

More Mango Recipes to Try

• Mango black bean salad
• Mango salsa
• Mango ice cream
• Chicken quinoa bowl with mango

More Coleslaw Recipes

• Healthy coleslaw
• Vinegar coleslaw
• Peanut slaw
• Ukrainian dill coleslaw
• Asian chopped salad

You may also love to browse over 50 healthy salad recipes!

Print

Mango Slaw

This Mango Slaw is sweet, tart and is made with 5 simple ingredients! It elevates everything from burgers, to tacos, to chicken and fish!

Course Salad

Cuisine North American

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 30kcal

Author Olena Osipov

Equipment

• Mandoline

Ingredients

• 1 pound green cabbage thinly shredded
• 1 large ripe mango pitted & diced
• 3 tablespoons basil or cilantro finely chopped
• 1 tablespoon any light colored vinegar
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• In a large salad bowl, add cabbage, mango, basil, vinegar and salt.
• Gently toss to combine.
• Serve with salmon burgers, chicken street tacos, shrimp tacos or cilantro lime chicken.

Notes

• Store: Refrigerate in an airtight container for up to 2 days.
• Double the recipe if serving more than 4 people: Enough as a side for up to 10 burgers.
• Use a ripe mango for a more pleasing texture and level of sweetness.
• If you want to try swapping mango for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
• If you don’t love either basil or cilantro, by all means, toss in your favourite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
• Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.

Nutrition

Serving: 0.5cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 156mg | Fiber: 2g | Sugar: 5g

The post Mango Slaw appeared first on iFoodReal.com.