Once I went to brunch in a ski town near us and had a scone served with the best lemon curd I ever had in my life. I immediately set out to recreate that sweet spread, and I achieved my goal with this recipe.

Vanilla beans make this homemade lemon curd extra-special. They add a rich depth of flavor that really make this recipe shine!

This lemon curd recipe is easy to make from scratch with only 8 ingredients. You can prepare it in advance to serve on scones, waffles, crepes, pancakes, etc. for breakfast or dessert.

Ingredients & Substitutions

• Granulated sugar. fine, white sugar works best in this recipe.
• Cornstarch. Tapioca starch is a good substitute for cornstarch.
• Fresh lemon juice. Bottled works too, but fresh is always best.
• Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
• Salted butter. unsalted butter works well.

How to Make Lemon Curd

Let’s walk through this lemon curd recipe together, and don’t forget to watch the video for extra guidance.

Begin by putting the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).

Then, cook the mixture over medium-low heat, whisking constantly, until the sugar is dissolved.

Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken.

Keep cooking until the curd lightens in color, looks like a yellow pudding and coats the back of a spatula, this takes about 5 minutes.

Then, remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.

Once the lemon curd is smooth, pour it into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).

Let it cool completely in the refrigerator (preferably overnight).

What to Serve with Lemon Curd

Once cooled, open the jar and give it a good stir to mix in any bits that may have hardened on the top.

Then, serve it with your favorite foods. Here are some suggestions:

• Scones. this tastes amazing spread on top of scones.
• Crepes. Spread some lemon curd inside of crepes along with some homemade whipped cream.
• Cake or Cupcake filling. Use it as a filling for lemon cupcakes, yellow cake, etc.
• Cheesecake. Use as a topping for cheesecake or no bake cheesecake.
• Pancakes. spread it on your favorite pancake recipes like buttermilk pancakes, homemade pancakes, etc.
• Waffles. Spread some curd on top of homemade waffles.
• Swirl some into Greek yogurt, or homemade vanilla pudding.
• Spread it onto toast.

Store/Freeze

Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.

Lemon Curd Recipe FAQS

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

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Easy Lemon Curd Recipe

This LemonCurd recipe is rich and smooth with a bold lemon flavor & hints of vanilla.Learn how to make lemon curd at home that's better than store-bought!

Course Breakfast, Dessert, sauce

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling 6 hours hours

Total Time 6 hours hours 25 minutes minutes

Servings 16 Servings

Calories 106kcal

Author Laura

Cost $4

Equipment

• thick-bottomed pan
• measuring spoons
• measuring cups
• spatula
• whisk
• 8 oz mason jars

Ingredients

• ¾ cup granulated sugar
• 1 Tablespoon cornstarch
• 1/8 teaspoon fine sea salt
• ½ cup lemon juice (fresh, from 4 to 6 lemons)
• 4 large egg yolks
• 1 tablespoon lemon zest (finely grated)
• 1 vanilla bean (seeds)
• ½ cup unsalted butter cubed

US Customary – Metric

Instructions

• Place the sugar, cornstarch, salt, lemon juice, egg yolks, lemon zest and the seeds from one vanilla bean in a small saucepan (preferably thick-bottomed).
• Cook over medium-low heat while whisking constantly until the sugar is dissolved.
• Continue cooking and whisking constantly over medium-low heat until the mixture begins to thicken, lightens in color, looks like a yellow pudding and coats the back of a spatula. This takes about 5 minutes.
• Remove the pan from the heat and whisk in the butter until it’s melted, and the mixture is smooth.
• Pour the lemon curd into an 8 oz glass jar or glass container with a lid. (it’s preferable to use a glass jar because the curd will fill the jar and no air will touch the top).
• Cool completely.
• Once cooled, stir and serve with scones, etc.

Video

Notes

Ingredient Substitution Notes

• Granulated sugar. fine, white sugar works best in this recipe.
• Cornstarch. Tapioca starch is a good substitute for cornstarch.
• Fresh lemon juice. Bottled works too, but fresh is always best.
• Vanilla bean. if you don’t have access to vanilla beans, 1 teaspoon of vanilla bean paste or vanilla extract can be used in place of the beans. If using extract, add with the butter.
• Salted butter. unsalted butter works well.

Store/Freeze

Store lemon curd in an airtight glass container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. That overnight in the refrigerator.

Nutrition

Serving: 1TBS | Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 21mg | Potassium: 15mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.1mg

Try these recipes

Lemon Cookies

Lemon Buttercream Frosting

Lemon Poppy Seed Bread

Lemon Poppy Seed Cake

Lemon Glaze (Lemon Icing)

Lemon Cupcakes

This homemade caramel sauce is so rich and delicious you will want to serve it over everything – vanilla ice cream, brownies, skillet cookies, etc.

This caramel sauce recipe is easy to make with whole-food ingredients (no condensed milk) in only 20 minutes. Plus, it’s rich caramel flavor and smooth texture make it worlds better than any jarred, store-bought sauce!

Caramel Sauce: Ingredients & Substitutions

• Light brown sugar. If you like a richer molasses taste, use dark brown sugar (or substitute up to half the light brown sugar with dark).
• Salted butter. Unsalted butter works well too.
• Heavy cream. There is no substitute for heavy cream in this recipe.
• Vanilla extract. an equal amount of vanilla bean paste can be used in place of the vanilla extract.

How to Make Caramel Sauce

Let’s walk through this caramel sauce recipe step-by-step, and don’t forget to watch the video for further help!

Begin by adding water and brown sugar to a heavy-bottom pan. Cook over medium-high heat until the sugar dissolves, whisking often.

Then, add the butter to the water/sugar mixture and whisk until the butter is melted.

Once the butter is melted, bring the mixture to a boil. Once boiling, reduce the heat and cook/boil over medium heat until mixture is thick and pulls away from the sides (about 10 minutes), whisking occasionally.

Whisk in the heavy cream and sea salt until smooth, bring the mixture to a boil again and boil for 1 minute.

After 1 minute, remove the pan from the heat and whisk in the vanilla.

Transfer to a glass storage dish or jar and let cool completely before serving. The caramel sauce thickens as it cools.

Serve

There are so many ways to enjoy this homemade caramel sauce. Here are a few suggestions:

• Ice cream. Drizzle it over vanilla ice cream, chocolate ice cream, or (my husband’s favorite) Oreo ice cream.
• Brownies. Who doesn’t love a brownie sundae topped with caramel sauce? Try it over these fudgy homemade brownies or even better – caramel brownies (you can use it to make these brownies)!
• Cookies. Serve it over this skillet cookie or chocolate chip cookie bars – yum.

Store

Store homeamde caramel sauce in an airtight container (glass jar with a lid) in the refrigerator for up to 2 weeks.

Caramel Sauce Recipe FAQS

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

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Homemade Caramel Sauce Recipe

This homemade caramel sauce recipe is easy to make from scratch with 6 ingredients including butter, heavy cream and brown sugar. Learn how to make caramel sauce and never buy store-bought varieties again!

Course Dessert, sauce

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 22 minutes minutes

Servings 16 Servings

Calories 154kcal

Author Laura

Cost $6

Equipment

• thick-bottomed pan
• spatula
• whisk
• measuring spoons
• measuring cups

Ingredients

• ¼ cup water
• 1 cup light brown sugar
• ½ cup salted butter (diced into ½” cubes)
• 1 cup heavy cream
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• Optional: serve with flaky sea salt

US Customary – Metric

Instructions

• Add water and brown sugar to a heavy-bottom pan. Cook over medium-high heat until the sugar dissolves, whisking often.
• Add butter and whisk until the butter is melted. Bring to a boil, then reduce heat and cook/boil over medium heat until mixture is thick and pulls away from the sides (about 10 minutes), whisking occasionally. (started 9:23)
• Whisk in the heavy cream and sea salt until smooth. Bring mixture to a boil again and boil for 1 minute.
• Remove from heat, whisk in vanilla.
• Transfer to a glass storage dish or jar and let cool completely before serving (mixture thickens as it cools).

Video

Notes

Ingredient Substitution Notes

• Light brown sugar. If you like a richer molasses taste, use dark brown sugar (or substitute up to half the light brown sugar with dark).
• Salted butter. Unsalted butter works well too.
• Heavy cream. There is no substitute for heavy cream in this recipe.
• Vanilla extract. An equal amount of vanilla bean paste can be used in place of the vanilla extract.

Store

Store homemade caramel sauce in an airtight container (glass jar with a lid) in the refrigerator for up to 2 weeks.

Nutrition

Serving: 2Tablespoons | Calories: 154kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 90mg | Potassium: 34mg | Sugar: 14g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.1mg

More Delicious Recipes

Caramel Brownies

Caramel Cookies

Caramel Apple Dip

Millionaire Shortbread Recipe

Homemade Caramel Recipe

Homemade Caramel Apples

Butter popcorn is one of my favorite savory snacks, and this recipe is truly the best. It’s a must-have on our family movie nights (along with this homemade kettle corn).

My husband perfected this buttered popcorn recipe – and let me tell you it’s addictingly delicious. Using real, high quality ingredients makes it so good you can’t just take one handful.

Plus, it only takes 5 minutes to make butter popcorn that tastes significantly better than the movie theater popcorn. My 2 year old son loves helping. As soon as a movie starts, he clammers around the kitchen collecting all the supplies and ingredients needed to make this recipe – it’s adorable.

Butter Popcorn: Ingredients & Substitutions

• Popcorn kernels. Choose your favorite brand/variety.
• Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
• Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
• Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Make Butter Popcorn

This recipe is easy to make in 5 minutes (or less). However, I’ll walk you through some tips and trips to ensure it turns our perfectly every time.

Begin by melting the butter in the microwave, then set it aside.

Then, put 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker (we use a Whirley Pop).

Next, heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.

Then, cook the 3 kernels and coconut oil over medium heat until the kernels pop (this indicates that the oil is hot enough to cook the rest of the popcorn).

Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.

Stir continuously as the popcorn begins to pop.

When the popping slows down, turn off the heat and continue stirring over the warm burner until the popping stops.

Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.

Next, evenly drizzle the melted butter over the popcorn.

Then sprinkle with popcorn salt.

 Then, secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn with both butter and salt). Taste and add more salt as desired.

Serve

Serve immediately – it’s best when it’s warm and fresh from the stovetop.

Store

Store leftover buttered popcorn in an airtight container at room temperature for up to 2 days – although we never have leftovers.

Buttered Popcorn Recipe FAQS

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

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Homemade Butter Popcorn Recipe

This Butter popcorn recipe is easy to make in 5 minutes with4 ingredients (including real butter) & is even more delicious than movie theater popcorn!

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 8 Servings

Calories 128kcal

Author Laura

Cost $4

Equipment

• Whirley Pop
• measuring spoons
• large bowl with lid

Ingredients

• ½ cup popcorn kernels
• 1 Tablespoon coconut oil
• 6 Tablespoons salted butter melted
• ½ teaspoon popcorn salt (or to taste)

US Customary – Metric

Instructions

• Melt the butter in the microwave. Set aside.
• Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker.
• Heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.
• Cook over medium heat until the 3 kernels in the oil pop (this indicates that the oil is hot enough to cook the rest of the popcorn).
• Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.
• Stir continuously as the popcorn begins to pop.
• When the popping slows down, turn off the heat and continue stirring over the warm burner until you do not hear any more popping.
• Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.
• Evenly drizzle the melted butter over the popcorn. Then sprinkle with popcorn salt.
• Secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn). Taste and adjust salt as desired.
• Serve immediately.
• Enjoy!

Video

Notes

Ingredient Notes & Substitutions

• Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
• Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
• Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Store Butter Popcorn

Store leftovers in an airtight container at room temperature for up to 2 days.

 

Nutrition

Serving: 1cup | Calories: 128kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 214mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Calcium: 3mg | Iron: 0.3mg

Try these recipes

Kettle Corn Recipe

Puppy Chow Recipe (Muddy Buddies)

Crispy Roasted Chickpeas

Homemade Soft Pretzel Recipe

Candied Almonds (Cinnamon Roasted Almonds)

Easy Guacamole Recipe (5 Minutes)

When you think of hummus, you probably think of the traditional hummus made of chickpeas – but, have you ever tried white bean hummus?

If not, you need to make this delicious recipe as soon as possible. It’s easy to whip up in 5 minutes with only 5 ingredients, and is a great healthy appetizer.

I personally love using white beans (also known as great northern beans) because they are softer than Garbonzo beans, which means an even more silky smooth hummus!

Ingredients & Substitutions

• White Beans (AKA: cannellini beans or great northern beans): If you want to make a traditional hummus with chickpeas, try this recipe: homemade hummus.
• Tahini. I personally do not think there is a suitable substitution for tahini. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
• Olive Oil. Avocado or canola oil can be used in place of olive oil.
• Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
• Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
• Fine sea salt. use your favorite salt.
• Ground cumin & coriander. I love both of these spices, and recommend not omitting either.

How to Make White Bean Hummus

We’ll walk through how to make white bean hummus step-by-step, and don’t forget to watch the video.

Begin by placing all the ingredients in the order listed into the container of a Vitamix (or another high-powered blender).

I always recommend a Vitamix if you want a silky smooth texture with no lumps!

Then, blend, starting at low speed and increasing to high, for about 60 seconds, or until the mixture is smooth.

You may need to pause, scrape down the sides and continue blending.

Serve

Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley.

Some of our favorite white bean hummus dippers include (but are not limited to):

• Homemade naan
• Homemade pita bread
• Vegetables of all kinds!
• Pretzels
• Pita chips

Store/Freeze

Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

White Bean Hummus Recipe FAQS

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

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White Bean Hummus Recipe

This homemade white bean hummus recipe is silky smooth and flavorful. It’s made with 5 ingredients in 5 minutes and is a delicious appetizer or side dish.

Course Appetizer, dip, Side Dish

Cuisine Mediterranean

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

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 Servings

Calories 154kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula

Ingredients

• 15 oz white beans (drained and rinsed)
• ¼ cup tahini
• 2 Tablespoons olive oil
• 3 Tablespoons lemon juice
• 1 Tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• Garnish with a sprinkle of fresh parsley or cilantro (optional)

US Customary – Metric

Instructions

• Place ingredients in the order listed into the container of a Vitamix (or another high-powered blender).
• Blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.
• Serve immediately or store/chill to serve later.

Video

Notes

Ingredient Substitutions

• White Beans (aka: cannellini beans or great northern beans): If you want to make a traditional hummus with chickpeas, try this recipe: homemade hummus.
• Tahini. I personally do not think there is a suitable substitution for tahini. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
• Olive Oil. Avocado or canola oil can be used in place of olive oil.
• Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
• Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.

Store/Freeze

Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

Nutrition

Serving: 0.25cup | Calories: 154kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 297mg | Potassium: 349mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

Try These Recipes

Homemade Pita Bread Recipe

Mediterranean Chickpea Salad

Greek Tzatziki Sauce Recipe

Homemade Naan Bread Recipe

Homemade Hummus

Greek Chicken Marinade

My kids adore salmon – and this oven baked salmon recipe is their favorite (they also love maple salmon)!

Seriously, the 6 of them can devour many pounds of salmon in one sitting, and I absolutely love making it for them because it’s so good for their little growing bodes (plus, I love it too).

In this baked salmon recipe – a delicious homemade spice mixture is rubbed all over the salmon, then it’s baked to just the right temperature to ensure it remains moist. The entire recipe takes 20 minutes from start to finish – making it perfect for busy weeknights.

Oven Baked Salmon: Ingredients & Substitutions

• Wild caught salmon. I always try to buy wild-caught salmon when it’s available. Any variety of salmon will do – but this will yield the best results.
• Spices: I use a blend of spices that compliment the fish very well. Feel free to adjust them as you wish, or substitute dried herbs with fresh.
• Cane sugar. white sugar or brown sugar are good substitutes for canes sugar.

How to Bake Salmon in the Oven

Let’s walk through how to cook salmon in the oven step-by-step, and don’t forget to watch the video.

Begin by making the rub. Plus the rub ingredients together in a high-powered blender or food processor until a coarse powder forms (no more large pieces of rosemary remain), about 5 seconds.

Once the rub is ready, place the salmon on a baking sheet or in a 9×13” baking dish and brush it with olive oil.

Then, sprinkle the rub evenly over the salmon on the top and sides.

At this point, you can cover the salmon with aluminum foil and let sit in the refrigerator for at least 30 minutes and up to 4 hours to let the rub really penetrate the fish. Or, you can bake it right away.

I usually prepare the salmon at lunch to cook for dinner!

Next, bake the salmon at 425°F for 10-15 minutes, or until the internal temperature reaches 135 degrees F. 

Serve

Remove the salmon from the oven and serve warm with your favorite side dishes. Here are some serving suggestions:

• Serve with roasted veggies like: roasted broccoli, roasted carrots, asparagus and Brussels sprouts.
• Green salads make a great side, try these: burrata salad, kale salad, panzanella salad, spinach salad, and broccoli salad.
• Potatoes go great with everything! Try this potato salad, mashed potatoes, mashed sweet potatoes, and crispy roasted potatoes.
• Serve with wild rice!

Store/Freeze

Store leftover baked salmon in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Oven Baked Salmon Recipe FAQS

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

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Oven Baked Salmon Recipe

This oven baked salmon recipe is an easy healthy main dish ready in 20 minutes! Salmon is brushed with olive oil, seasoned with a delicious homemade rub and baked.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose

Prep Time 3 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 6 servings

Calories 194kcal

Author Laura

Cost $20

Equipment

• Food processor
• Vitamix blender
• measuring spoons
• baking sheet

Ingredients

• 1.5 pounds wild caught salmon
• 1 Tablespoon olive oil

Rub

• 1 teaspoon fine sea salt
• ½ teaspoon Black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon chili powder
• 1 Tablespoon cane sugar

Garnish

• Fresh parsley or rosemary (optional)

Instructions

Make the rub

• Pulse rub ingredients together in a high-powered blender or food processor until a coarse powder forms (no more large pieces of rosemary remain), about 5 seconds.

Prepare the salmon

• Place the salmon on a baking sheet or in a 9×13” baking dish, skin-side down.
• Brush the salmon with olive oil.
• Then, sprinkle the rub evenly over the salmon (top and sides).
• At this point, you can cover the salmon with aluminum foil and let sit in the refrigerator for at least 30 minutes and up to 4 hours to let the rub really penetrate the fish. Or, you can bake it right away.

Bake

• Preheat oven to 425 degrees F.
• Bake the salmon in the preheated oven for 10-15 minutes, or until the internal temperature reaches 135 degrees F. (baking time depends heavily on the thickness of your salmon).

Serve

• Remove from the oven and serve warm, garnished with fresh parsley or rosemary if desired.

Video

Notes

Salmon Thickness

The baking time depends heavily on the thickness of your salmon. Bake salmon for 10 minutes per 1 inch of thickness.

Ingredient Notes/Substitutions

• Wild caught salmon. I always try to buy wild-caught salmon when it’s available. Any variety of salmon will do – but this will yield the best results.
• Spices: Feel free to adjust them as you wish, or substitute dried herbs with fresh.
• Cane sugar. white sugar or brown sugar are good substitutes for canes sugar.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Nutrition

Serving: 0.25lb salmon | Calories: 194kcal | Carbohydrates: 3g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 441mg | Potassium: 578mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

Try these recipes

Maple Salmon

Oven Roasted Broccoli

Burrata Salad

Pistachio Chicken

Chicken Sausage and Peppers Recipe

Spinach Stuffed Chicken Breasts

This stuffed peppers recipe is an easy and delicious meal, perfect for entertaining.

A delicious ground beef filling contains veggies, spices, tomato sauce and rice – making it hearty and healthy.

Then peppers are pre-cooked in the oven (not boiled), then stuffed with filling, topped with cheese and baked until bubbly perfection.

Serve with your favorite sides or enjoy these stuffed bell peppers as a complete meal on their own.

Stuffed Peppers: Ingredients & Substitutions

• White rice. This is the perfect recipe for using up leftover cooked rice. If cooking your own, you can use any rice you prefer – white, brown, wild, etc. Just remember that cooking brown or wild rice takes about twice the amount of time as cooking white rice.
• Bell Peppers. Use your favorite color or a variety.
• Ground beef. Ground turkey is a great substitute.
• Diced tomatoes. You can use crushed if you prefer.
• Worcestershire sauce. BBQ sauce is a good substitute.
• Cheddar Cheese. I prefer a sharp cheddar – you can use your favorite cheese variety such as mozzarella, Colby Jack, gouda, et.c

How to Make Stuffed Peppers

This stuffed peppers recipe is really easy to make – especially if you have cooked rice ready to go in the refrigerator. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Cook the Rice

Begin by cooking the rice according to package instructions. White rice takes about 25 minutes, brown rice takes about 45 minutes.

Be sure to measure it after cooking, for some brands, 1 cup uncooked rice yields 2 cups of cooked rice. For others, 1 cup uncooked rice yields more than 2 cups cooked rice. You will use 2 cups of rice in this recipe.

Pre-Bake the Peppers

It’s important to pre-cook the peppers so they have just the right amount of firmness without being too crunch. I choose to bake them instead of boil them for a few reasons:

1. It’s easy to monitor the cooking progress and avoid over-baking them.
2. Baking retains the flavor of the peppers.
3. It’s easier – less dishes!

Begin by preheating the oven to 375 degrees F and greasing a baking dish, then set it aside.

Next, cut whole bell peppers in half lengthwise, then remove the seeds and core from each half, carefully.

Then, place the bell pepper halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.

Bake for 15 minutes (baking time depends on thickness of your peppers) in the preheated oven until they just begin to soften. Remove the peppers from the oven and set aside.

Make the Stuffed Peppers Filling

While the pepeprs are baking, make the filling by combining the ground beef, onion, carrot, celery and minced garlic to a 5-quart Dutch oven or sauce pan.

Cover and cook until the meat is no longer pink and the vegetables are soft., stirring often and breaking up the ground beef into small pieces,

Then, turn the heat to medium-low and stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, cumin, coriander salt and pepper.

Then, turn off the heat and add cooked rice and stir until combined.

At this point, you should taste filling and adjust salt/pepper/seasonings to your liking.

Assemble the Stuffed Peppers

Now that all the components are ready (rice, filling, pre-baked peppers), it’s time to assemble the stuffed peppers.

To do this, add about ½ cup of filling to each bell pepper half (or as much as can fit without overflowing).

Then, top each filled bell pepper with about 2 Tablespoons of cheddar cheese.

Then, bake the stuffed peppers in the preheated oven for 15 minutes or until the cheese is melted and lightly browned. Remove from the oven and serve warm.

Serve

These stuffed peppers are best served warm garnished with some fresh parsley. They are a meal in themselves, and I usually just serve them without any sides. But, if you’d like, here are some suggestions for dishes that pair well with this recipe.

• Salad – burrata salad, kale salad and spinach salad are all great choices.
• Roasted vegetables – you can serve them with roasted broccoli, roasted Brussels sprouts or roasted asparagus for extra greens!
• Bread – Homemade french bread, dinner rolls, and no knead bread go great with these stuffed bell peppers.

Store/Freeze

Store leftovers in a single layer in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

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

Stuffed Peppers Recipe FAQS

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

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Stuffed Bell Peppers Recipe

This stuffed peppers recipe is an easy, healthy and hearty dinner your whole family will love. A flavorful beef & rice filling is topped with cheese and baked in bell peppers.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 Servings

Calories 306kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• saute pan
• baking sheet

Ingredients

• 2 cups white rice cooked (about 1 cup uncooked)
• 6 bell peppers cut in half lengthwise (4 if they are very large)
• 1- pound ground beef
• 1 Tablespoon minced garlic
• 1 cup yellow onion finely diced (about half of a medium onion)
• 1 cup carrots finely diced (2 medium carrots)
• ½ cup celery finely diced (2 stalks celery)
• 2 teaspoons Italian seasoning
• ½ teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon salt
• ¼ teaspoon pepper
• 14.5 oz diced tomatoes
• 8 oz tomato sauce
• 1 Tabelspoon Worcestershire sauce
• 1 ½ cups shredded Cheddar cheese

US Customary – Metric

Instructions

Cook the rice:

• Begin by cooking the rice according to package instructions. White rice takes about 25 minutes, brown rice takes about 45 minutes. Be sure to measure it after cooking, for some brands, 1 cup uncooked rice yields 2 cups of cooked rice. For others, 1 cup uncooked rice yields more than 2 cups cooked rice. You will use 2 cups of rice in this recipe.

Pre-bake the peppers

• Preheat the oven to 375 degrees F
• Grease a baking dish and set aside.
• Cut whole bell peppers in half lengthwise, then remove the seeds and core from each half, carefully.
• Place the bell pepper halves open side up on the prepared baking sheet and sprinkle with a dash of salt and pepper.
• Bake 15 minutes (baking time depends on thickness of your peppers) in preheated oven until they just begin to become soft. Remove from oven and set aside.

Make the filling.

• Add the ground beef, onion, carrot, celery and minced garlic to a 5-quart Dutch oven or sauce pan. Cover and cook until the meat is no longer pink and the vegetables are soft., stirring often and breaking up the ground beef into small pieces,
• Turn heat to medium-low and stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, cumin, coriander salt and pepper
• Turn off heat and add cooked rice and stir until combined.
• Taste filling and adjust salt/pepper/seasonings to your liking.

Assemble the stuffed peppers

• Add about ½ cup of filling to each bell pepper half (or as much as can fit without overflowing).
• Top each filled bell pepper with about 2 TBS cheddar cheese.
• Bake peppers in the preheated oven for 15 minutes or until the cheese is melted and lightly browned.
• Remove from oven and serve.

Video

Notes

Ingredient Substitutions/Notes

White rice. You can use leftover cooked rice. If cooking your own, use any rice you prefer – white, brown, wild, etc. Just remember that cooking brown or wild rice takes about twice the amount of time as cooking white rice.

Bell Peppers. Use your favorite color or a variety.

Ground beef. Ground turkey is a great substitute.

Diced tomatoes. You can use crushed if you prefer.

Worcestershire sauce. BBQ sauce is a good substitute.

Cheddar Cheese. I prefer a sharp cheddar – you can use your favorite cheese variety such as mozzarella, Colby Jack, gouda, etc.

Store/Freeze

Store leftovers in a single layer in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

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

Nutrition

Serving: 0.5pepper | Calories: 306kcal | Carbohydrates: 34g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 421mg | Potassium: 475mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3977IU | Vitamin C: 83mg | Calcium: 151mg | Iron: 2mg

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Stuffed Shells

Spinach Stuffed Chicken Breasts

Healthy Italian Stuffed Peppers

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When I want to make a dish that is sure to impress, these spinach stuffed chicken breasts are my go-to!

I have many delicious chicken recipes on my website, but this stuffed chicken is an extra-fancy, but still easy to make recipe that is perfect for special occasions.

Chicken breasts are stuffed with a cheesy spinach filling and then seasoned with a delicious homemade rub. They are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through!

Spinach Stuffed Chicken Breasts: Ingredients & Substitutions

• Rub. you can use your favorite store-bought rub to save time, however the recipe I’ve included is mouthwateringly delicious. Feel free to adjust the amounts of the spices to your liking, if you wish.
• Goat cheese. This is my favorite cheese for stuffed chicken, you can replace it with cream cheese or ricotta if you prefer.
• Mayonnaise. sour cream works in a pinch if you must.
• Minced garlic. you can replace the 1 Tablespoon of minced garlic with 1 teaspoon of garlic powder.
• Onion. choose your favorite variety. We like sweet yellow or white onions best. Or, substitute ½ tsp onion powder.

How to Make Stuffed Chicken

Let’s walk through this spinach stuffed chicken breast recipe step-by-step, and don’t forget to watch the video.

Begin by preheating your oven to 425 degrees F and lightly greasing a 9×13” baking dish, then set the dish aside.

Make the Filling

While the oven is preheating, make the filling by mixing the goat cheese, mayonnaise, minced garlic, sea salt, parmesan cheese, spinach and onion together in a medium bowl.

Make the Rub

Then, make the spice rub by combining combine garlic powder, sea salt, Italian seasoning, paprika, onion powder and pepper in a small bowl.

Prepare the Chicken Breasts

Trim the fat off of 3 pounds of chicken. Depending on their size, this can be anywhere from 4 to 6 breasts.

Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Assemble Stuffed Chicken Breasts

Next, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick.

Once the breasts are closed up, season both sides with the spice rub.

Brown the Chicken

Once the stuffed chicken breasts are assembled, we cook them in two phases. Begin with pan-searing them to lock in the moisture.

To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.

Then, add the chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.

Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

Next, transfer the browned stuffed chicken breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.

Then, bake the breasts in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

Once the chicken has finished baking, remove from the oven and let cool slightly before serving. Slice with a sharp knife to avoid the chicken falling apart.

Serve with your favorite side dishes:

• Roasted vegetables – carrots, beets, broccoli, brussel sprouts, etc.
• Salad. We love serving this spinach stuffed chicken with burrata salad or panzanella salad.
• Bread. Homemade french bread, dinner rolls, and no knead bread go great with this recipe.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Spinach Stuffed Chicken Recipe FAQS

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

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Spinach Stuffed Chicken Breasts Recipe

These spinach stuffed chicken breasts are a flavorful and impressive dinner recipe. Chicken breasts are seasoned with a homemade rub then stuffed with two types of cheese, herbs and spices. They're so delicious you'll want to make them on repeat.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 Servings

Calories 357kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• 12″ Deep Nonstick Fry Pan
• 9×13″ baking dish

Ingredients

• 3 lbs chicken breasts (4 to 6 breasts)

Spice Rub

• 2 teaspoons Garlic powder
• 1 teaspoon sea salt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ tsp onion powder
• ¼ teaspoon pepper
• 2 Tablespoons olive oil

Goat Cheese & Spinach Filling

• 8 oz goat cheese
• 2 Tablespoons mayonnaise
• 1 Tablespoon minced garlic
• ½ teaspoon sea salt
• ½ cup parmesan cheese
• 1 cup baby spinach finely diced
• 2 Tablespoons onions minced

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• Lightly grease a 9×13” baking dish, set aside.

Make the filling

• Add goat cheese, mayonnaise, minced garlic, sea salt, parmesan cheese, spinach and onion to a medium bowl. Stir to combine. Set aside.

Make the spice rub

• In a small bowl, combine garlic powder, sea salt, Italian seasoning, paprika, onion powder and pepper. Stir to combine.

Prepare the Chicken Breasts

• Trim 4 large chicken breasts (3 lbs).
• Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
• Stuff and Season chicken breasts
• Next, stuff ¼ of the filling into each chicken breast.
• Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
• Season both sides of the breasts with the spice mixture.

Brown the Chicken

• Heat 2 TBS olive oil in a large, nonstick skillet until shimmering.
• Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
• Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

• Transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
• Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

• Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Video

Notes

Ingredient notes/substitutions

• Rub. you can use your favorite store-bought rub to save time, however the recipe I’ve included is mouthwateringly delicious. Feel free to adjust the amounts of the spices to your liking, if you wish.
• Goat cheese. This is my favorite cheese for stuffed chicken, you can replace it with cream cheese or ricotta if you prefer.
• Mayonnaise. sour cream works in a pinch if you must.
• Minced garlic. you can replace the 1 Tablespoon of minced garlic with 1 teaspoon of garlic powder.
• Onion. choose your favorite variety. We like sweet yellow or white onions best. Or, substitute ½ tsp onion powder.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Nutrition

Serving: 0.5breast | Calories: 357kcal | Carbohydrates: 2g | Protein: 44g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 128mg | Sodium: 864mg | Potassium: 692mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 813IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 2mg

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We make oatmeal for breakfast at least twice a week, especially in the cooler months. My kids love it when I jazz it up a little and make this peanut butter oatmeal recipe.

It’s made with 5 ingredients in only 10 minutes and is hearty enough to keep you full until lunchtime. It has a rich flavor, tons of peanut butter and just the right amount of sweetness.

Add your favorite toppings to make it your own!

Ingredients & Substitutions

• Water. I always make oatmeal with water! However, I tested this recipe with whole milk too and it was delicious. I’m sure you can substitute your preferred dairy milk, almond milk, coconut milk, etc.
• Old-fashioned oatmeal. You can use quick-cooking oats, the texture will just be different and the mixture will thicken up in a shorter amount of time.
• Peanut Butter. Choose your favorite variety. You can use any nut or seed butter.
• Brown Sugar. Honey and maple syrup are great substitutes for brown sugar.
• Sea salt. I suggest tasting the oatmeal and adjusting the salt as needed. If you use a salted peanut butter you may not need to add any.

How to Make

Bring 2 cups water (or milk) to a boil.

One boiling, add the old-fashioned oatmeal and sir.

Return the mixture to a boil and boil for 15 seconds.

Then, turn off the heat, cover, and let the pot of oatmeal sit for 5 minutes on the warm burner.

After 5 minutes, the liquid should be absorbed.

Stir in peanut butter, cinnamon, brown sugar and sea salt.

Transfer to bowls.

Serve

Serve warm with additional toppings if desired. Here are some suggestions:

• An extra dollop of peanut butter
• Fresh fruit (bananas, blueberries, raspberries, strawberries, etc.)
• Chocolate chips
• Nuts
• Shaved coconut
• Dried Fruit (cranberries, cherries, raisins, etc).

Store/Freeze

Store leftover peanut butter oatmeal in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat gently in the microwave or on the stovetop.

Recipe FAQS

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

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Peanut Butter Oatmeal (Stovetop)

This Peanut Butter Oatmeal is an easy & healthy breakfast ready in 10 minutes. It's full of fiber and protein and perfect for busy mornings.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 381kcal

Author Laura

Cost $4

Equipment

• 5 Quart Sauce Pan
• measuring cups
• measuring spoons
• spatula

Ingredients

• 2 cups water
• 2 cups old-fashioned oatmeal
• ½ cup peanut butter
• 3 Tablespoons brown sugar (or honey)
• ¼ teaspoon cinnamon
• ¼ teaspoon salt

US Customary – Metric

Instructions

• Bring 2 cups water (or milk) to a boil.
• One boiling, add the old-fashioned oatmeal and sir.
• Return the mixture to a boil and boil for 15 seconds.
• Then, turn off the heat, cover, and let the pot of oatmeal sit for 5 minutes on the warm burner.
• After 5 minutes, the liquid should be absorbed.
• Stir in peanut butter, cinnamon, brown sugar and sea salt.
• Transfer to bowls.
• Serve warm with additional topping such as peanut butter, fresh fruit, chocolate chips, nuts, coconut etc.

Video

Notes

Ingredient Notes & Substitutions 

• Water. I always make oatmeal with water! However, I tested this recipe with whole milk too and it was delicious. I’m sure you can substitute your preferred dairy milk, almond milk, coconut milk, etc.
• Old-fashioned oatmeal. You can use quick-cooking oats, the texture will just be different and the mixture will thicken up in a shorter amount of time.
• Peanut Butter. Choose your favorite variety. You can use any nut or seed butter.
• Brown Sugar. Honey and maple syrup are great substitutes for brown sugar.
• Sea salt. I suggest tasting the oatmeal and adjusting the salt as needed. If you use a salted peanut butter you may not need to add any.

Store/Freeze

Store leftover peanut butter oatmeal in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat gently in the microwave or on the stovetop.

Nutrition

Serving: 1cup | Calories: 381kcal | Carbohydrates: 44g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 295mg | Potassium: 341mg | Fiber: 6g | Sugar: 13g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg

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I drink a smoothie every single morning – without fail. I even pack my Vitamix in my suitcase when we travel so I can fuel my body with healthy foods like this spinach smoothie, even when we’re on vacation!

There are tons of delicious smoothie recipes on my website, and this spinach smoothie is one of them. It’s light and refreshing and loaded with nutrition from frozen fruit and fresh spinach.

It takes less than 5 minutes to make with 5 ingredients. Plus this spinach smoothie recipe is completely customizable, add a variety of mix-ins to make it your own. Enjoy it alongside peanut butter oatmeal, cottage cheese pancakes, etc.

Spinach Smoothie: Ingredients & Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Fresh spinach. Frozen spinach works well too, however make sure you use 2 cups of loosely packed frozen leaves.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
• Frozen fruit.  you can choose any variety of fruit you would like. I prefer a tropical flair for our spinach smoothie. You can substitute apples, oranges, pears, cherries, strawberries, raspberries, etc. Use a total of 1 cup of fruit. If using fresh fruit (not frozen) freeze your fresh spinach so it is frozen.

How to Make a Spinach Smoothie

Let’s walk through how to make a spinach smoothie together, and don’t forget to watch the video.

Use a Vitamix

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

Add ingredients to blending container

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

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

Blend the Spinach Smoothie

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

Then, blend on high speed for 50-60 seconds until mixture is smooth.

Spinach Smoothie Optional Mix-Ins

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

• Greens. Add kale, chard, etc. in place of some of the spinach, if desired.
• Protein powder. Adding a scoop of vanilla or chocolate protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, add 1 tablespoon chia seeds and drink the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Serve

Once you have finished blending, pour the spinach smoothie into 1 to 4 glasses (depending on who you’re sharing it with) and serve immediately.

Store/Freeze

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

Spinach Smoothie Recipe FAQS

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

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Spinach Smoothie Recipe

This spinach smoothie recipe is a healthy and delicious way to enjoy your greens! Made with 5 ingredients in 5 minutes, it's the perfect quick breakfast or snack.

Course Breakfast, Drinks, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 0 minutes minutes

Servings 1 serving

Calories 262kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring cups

Ingredients

• 1 ½ cups almond milk
• 2 cups spinach (fresh or frozen)
• 1 banana frozen
• ½ cup pineapple frozen
• ½ cup mango frozen
• Optional add ins: protein powder bee pollen, collagen, etc.

Instructions

• Put ingredients into the container of a Vitamix blender in the order listed.
• Start blending on low speed and increase to high.
• Blend on high speed for 50-60 seconds until mixture is smooth.
• Pour into 1 to 4 glasses and enjoy.

Video

Notes

Ingredient Substitutions

• Almond milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Fresh spinach. Frozen spinach works well too, however make sure you use 2 cups of loosely packed frozen leaves.
• Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
  
•  
• Frozen fruit.  you can choose any variety of fruit you would like. I prefer a tropical flair for our spinach smoothie. You can substitute apples, oranges, pears, cherries, strawberries, raspberries, etc. Use a total of 1 cup of fruit. If using fresh fruit (not frozen) freeze your fresh spinach so it is frozen.

Nutrition

Serving: 1Smoothie (full recipe) | Calories: 262kcal | Carbohydrates: 54g | Protein: 6g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 538mg | Potassium: 986mg | Fiber: 8g | Sugar: 34g | Vitamin A: 6642IU | Vitamin C: 97mg | Calcium: 535mg | Iron: 2mg

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I always choose to make frosting at home because it’s super easy and infinitely more delicious than store-bought varieties – and this vanilla buttercream frosting is no exception.

This buttercream frosting is rich with a deep vanilla flavor. It’s silky smooth, perfectly sweet and is a great decorating frosting or filling for cakes (like our favorite chocolate cake or yellow cake) and cupcakes, or cookies – especially cut out sugar cookies!

Plus, this recipe is easy to make in five minutes with five ingredients! Once you try homemade buttercream frosting, you will never go back!

Vanilla Buttercream: Ingredients & Substitutions

• Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
• Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
• Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.

How to Make Buttercream Frosting

Begin this vanilla buttercream frosting recipe with softened butter – if the butter is not softened you run the risk of lumpy frosting!

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.  

Then, add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.

Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.

Next add an additional cup of powdered sugar and beat until  smooth and fluffy.

Use in Your Favorite Recipes

Here are some suggested uses for this vanilla buttercream frosting (other than just eating it with a spoon, of course).

• Cakes. Use it as a filling or coating for your favorite cakes. Suggestions: chocolate cake & homemade yellow cake, and chocolate chip cookie cake.
• Cupcakes: Pipe it on top of these cupcake recipe: homemade chocolate cupcakes, vanilla cupcakes, funfetti cupcakes, lemon cupcakes, strawberry cupcakes, and banana cupcakes.
• Sheet cakes. This vanilla buttercream frosting is perfect on any flavor of cake – like this chocolate zucchini cake, banana cake, pumpkin cake, etc. 
• Cookies. Either use this recipe to frost these cut-out sugar cookies or sugar cookie bars, or use it to frost or make cookie-sandwiches with the best chocolate chip cookies, chocolate cookies, oatmeal cookies, peanut butter cookies, etc. 

How to Pipe Vanilla Buttercream

This buttercream frosting pipes like a dream and hardens beautifully, making it perfect for cake decorating.  Here are some of my piping must-haves.

• Piping bags – I have both reusable and disposable piping bags and use them all the time. 
• Piping tips and couplers – I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler. 
• Pastry Scraper. I use this pastry scraper to make a smooth crumb coat.

How to Store Buttercream Frosting

There are a few different ways you can store this recipe. It’s important to note that in order to spread, this frosting needs to be room temperature.

To use the same day

If you are making this buttercream frosting to be used later on in a day, store it in an airtight container at room temperature until you are ready to use. Do not chill it in the refrigerator.

Store

Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. 

Freeze

This buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.

To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.

Vanilla Buttercream Frosting Recipe FAQS

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

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Vanilla Buttercream Frosting Recipe

Vanilla buttercream frosting recipe is easy to make in 5 minutes with 5 ingredients. It's rich, buttery, perfectly sweet and so much more delicious than store-bought frosting. Learn how to make buttercream frosting with our step-by-step photos & video.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 Servings

Calories 168kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• piping bag
• Wilton 1M tip
• large coupler

Ingredients

• 1 cup salted butter
• 1 Tablespoon pure vanilla extract
• ⅛ teaspoon fine sea salt
• 5 cups powdered sugar
• ¼ cup whole milk

US Customary – Metric

Instructions

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt for 1 minute.
• Add 2 cups of the powered sugar, 1 cup at a time, beating thoroughly after each addition.
• Then, add the milk and 2 more cups powdered sugar (you should be up to 4 cups by this time), and beat until smooth.
• Add the additional cup of powdered sugar and beat until smooth and fluffy.

Video

Notes

*Note: you can adjust the frosting consistency by adding more/less powdered sugar to suit your needs. Firmer for cupcakes/piping, softer for filling cakes, etc.

*Frosting must be room temperature to spread (not cold). 

Ingredient Substitution Notes

• Salted butter. unsalted butter works well too, however you may want to add an extra pinch of salt.
• Pure Vanilla Extract. Vanilla bean paste, or the seeds from two vanilla beans are great substitutions.
• Whole Milk. half and half or heavy cream are good substitutes. I do not suggest using dairy with lower fat percentages than whole milk.

Store

Leftover buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature before using to soften. 

Freeze

This buttercream frosting recipe freezes very well. I often freeze it in the piping bag or ziplock bag pressed flat.

To thaw the buttercream frosting remove it from the freezer and let it come to room temperature or thaw in the refrigerator overnight. Do not microwave.

Nutrition

Serving: 2TBS | Calories: 168kcal | Carbohydrates: 25g | Protein: 0.2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 7mg | Sugar: 25g | Vitamin A: 240IU | Calcium: 6mg | Iron: 0.02mg

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