Nothing beats a cozy bowl of classic minestrone soup! It’s hearty and healthy, light and flavorful.

In this minestrone recipe, vegetables, beans and noodles are cooked in a delicious tomato-based broth that’s infused with herbs and spices. It’s easy to make in 30 minutes on the stovetop, or you can cook it in the crockpot.

Serve with a side of crusty french bread or no knead bread for a complete meal loaded with nutrients!

Minestrone Soup Recipe: Ingredients & Substitutions

• Onion. yellow, white and red onions are all great choices.
• Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It’s totally customizable.
• Olive Oil. Avocado oil or canola oil are good substitutes.
• Elbow Macaroni. Use your favorite pasta if you don’t have any elbow macaroni on hand.
• White Beans/Kidney Beans. Choose your favorite beans.
• Baby Spinach. up to half of the spinach can be substituted with kale in this recipe, if desired.
• Chicken Broth. Vegetable broth works great in place of chicken broth.
• Parmesan cheese. Romano cheese works well too.

How to Make Minestrone Soup

We’ll walk thorugh how to make minestrone step-by-step, and don’t forget to watch the video.

Begin by cooking the onion, celery, carrots, olive oil and garlic to a in a large stockpot until the vegetables begin to soften (5-10 minutes).

Then, add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.

Next, add the diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring the mixture to a boil.

Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.

After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).

At this point, I suggest tasting and adjusting the seasonings (specifically salt and pepper) to your liking.

The amount of salt depends greatly on the salt content of your broth. Start with 1 tsp and add more according to your own tastes.

Serve

Serve the minestrone soup warm garnished with parmesan cheese and fresh parsley or basil.

This minestrone pairs well with these recipes:

• Top it with these homemade croutons and you will be in heaven!  
• I love making this no knead bread or french bread and dipping it into the minestrone soup!
• Make a batch of these easy homemade biscuits.
• Serve it with homemade cornbread, cornbread muffins, or cornbread croutons.

Store/Freeze

Store this minestrone soup recipe in an airtight container in the refrigerator for up to 1 week. Or in the freezer for up to 2 months. 

Minestrone Soup 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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Minestrone Soup Recipe

This minestrone soup recipe is easy to make in 30 minutes! This flavorful minestrone is loaded with veggies, beans and noodles making it a healthy and hearty soup perfect for any time of the year!

Course Main Course, Soup

Cuisine Italian

Diet Low Calorie, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 Servings

Calories 172kcal

Author Laura

Cost $8

Equipment

• large pot
• measuring spoons
• measuring cups
• spatula
• Wooden spoon

Ingredients

• 1 medium onion finely diced (1 heaping cup)
• 2 ribs of celery finely diced
• 2 large carrots cut in half & sliced thin
• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• 1 small zucchini diced
• 1 cup green beans frozen and thawed
• 28 oz diced tomatoes
• 4 cups chicken broth or vegetable broth
• 4 teaspoons Italian seasoning
• 1 teaspoon fine sea salt or to taste*
• ½ teaspoon freshly ground black pepper
• ½ cup elbow macaroni uncooked
• 15 oz white beans drained and rinsed
• 15 oz kidney beans drained and rinsed
• 1 cup baby spinach finely chopped (optional)
• 2 Tablespoons fresh basil finely chopped
• 2 Tablespoons fresh parsley finely chopped
• Parmesan cheese for serving

US Customary – Metric

Instructions

• Add onion, celery, carrots, olive oil and garlic to a large stockpot. Cover and cook until the vegetables begin to soften (5-10 minutes).
• Add the zucchini and green beans and cook for an additional 5 minutes, or until the zucchini is slightly soft.
• Add diced tomatoes, chicken broth, Italian seasoning salt and pepper and bring to a boil.
• Once boiling, add pasta, beans, spinach, basil and parsley and return the mixture to a boil.
• After it comes to a boil, reduce the heat to medium-low and simmer, uncovered until the pasta is cooked (about 10-15 minutes depending on package instructions).
• Taste and adjust seasonings, if desired.
• Serve warm with parmesan cheese

Video

Notes

*The amount of salt depends greatly on the saltiness of your broth. Start with 1 tsp and add more according to your own tastes.

Ingredient Notes/Substitutions

• Onion. yellow, white and red onions are all great choices.
• Vegetables (Celery, carrots, zucchini, green beans). You can omit or add any vegetables you choose to this minestrone soup. It’s totally customizable.
• Olive Oil. Avocado oil or canola oil are good substitutes.
• Elbow Macaroni. Use your favorite pasta if you don’t have any elbow macaroni on hand.
• White Beans/Kidney Beans. Choose your favorite beans.

Store/Freeze

Store in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Nutrition

Serving: 1cup | Calories: 172kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 600mg | Potassium: 652mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2224IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg

Try these Recipes

Easy Homemade Vegetable Soup

Chicken and Rice Soup

Butternut Squash Soup

Chicken Noodle Soup

Sweet Potato Soup

Best Tomato Soup Recipe

I’m a huge fan of healthy muffins – and these Oatmeal Muffins are some of our favorites.

They are easy to make with a handful of nutritious ingredients, and hearty enough to keep you full until lunchtime.

Plus, oatmeal muffins are delicious -they’re light and moist with a touch of butter and notes of vanilla. They freeze well so you can make a batch (or two) and enjoy them all week long!

Oatmeal Muffins: Ingredients & Substitutions

• All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
• Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
• Applesauce. mashed banana or sweet potato are good substitutes.
• Whole Milk. Half and half, 2% milk or coconut milk work well.
• Light brown sugar. For a richer molasses taste, use dark brown sugar.
• Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.

How to Make Oat Muffins

We’ll walk through this recipe together – and don’t forget to watch the video.

Begin by mixing the flour, baking powder, baking soda, sea salt and cinnamon together in a medium bowl. Then set the dry ingredients aside.

Then, whisk the sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla together in a large bowl.

Next, add the dry ingredient mixture and stir to combine.

Then, stir in the oatmeal.

If desired, stir in 1 cup of mix ins (check out these blueberry oatmeal muffins too, yum)! Here are some suggestions:

• Fresh fruit: blueberries, strawberries, raspberries, etc.
• Nuts. pecans, walnuts, sliced almonds.
• Baking chips. chocolate chips, white chocolate chips, cinnamon chips (highly recommend).
• Dried fruit. cranberries, rasins, etc.

Once the it is ready, pour ¼ cup batter into each well of the prepared muffin tin.

Then, bake the oatmeal muffins for 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.

Then, let the oat muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife. Transfer them to a wire rack to cool completely.

Serve

Serve these oatmeal muffins slightly warm or at room temperature.

I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 

Also, pair them with your other favorite breakfast recipes or smoothie recipes.

Store/Freeze

Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

To thaw, warm in the microwave for 30-60 seconds.

Oatmeal Muffins 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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Oatmeal Muffins Recipe

These healthy oatmeal muffins are easy to make with nutritious ingredients. They're light and moist, and a perfect meal prep breakfast recipe for busy mornings.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 12 Muffins

Calories 204kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• standard muffin pan

Ingredients

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ½ teaspoons ground cinnamon
• ½ cup sour cream or Greek yogurt
• ¼ cup butter melted
• ¼ cup applesauce
• ½ cup whole milk
• ¾ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup quick cooking oats or old-fashioned oatmeal pulsed in a blender
• 1 cup mix-ins (optional: chocolate chips dried fruit, nuts, etc.)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Grease one standard 12-cup muffin tin. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, sea salt and cinnamon, set aside.
• In a large bowl, whisk together sour cream, melted butter, applesauce, milk brown sugar, eggs and vanilla.
• Add the dry ingredient mixture and stir to combine.
• Stir in the oatmeal.
• If desired, stir in 1 cup add-ins (chocolate chips, nuts, dried fruit, etc.)
• Pour ¼ cup batter into each well of the prepared muffin tin.
• Bake 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.
• Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
• Transfer to a wire rack to cool completely.

Video

Notes

Ingredient Substitutions 

• All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
• Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes.
• Applesauce. mashed banana or sweet potato are good substitutes.
• Whole Milk. Half and half, 2% milk or coconut milk work well.
• Light brown sugar. For a richer molasses taste, use dark brown sugar.
• Quick cooking oats. if you don’t have quick oats, pulse old-fashioned oats in the blender a couple times, then use in this recipe.

Store/Freeze

Store oatmeal muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

To reheat, warm in the microwave for 30-60 seconds.

Nutrition

Serving: 1muffin | Calories: 204kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 181mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

Try these recipes!

Banana Oatmeal Muffins

Blueberry Oatmeal Muffins

Peanut Butter Banana Baked Oatmeal

Carrot Zucchini Muffins (Toddler & Baby Muffins)

Zucchini Muffins

The Best Blueberry Muffins

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

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

More delicious recipes

Best Healthy Smoothie Recipes

Healthy Banana Spinach Muffins

Peanut Butter Banana Baked Oatmeal

Breakfast Egg Muffins Recipe (Egg Cups)

Best Green Smoothie Recipe

Smoothie Bowl Recipe – 3 Ways

Baked French Fries: Ingredients & Substitutions

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

How to Make French Fries in the Oven

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

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

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

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

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

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

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

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

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

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

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

Serve

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

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

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

Store/freeze

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

Reheat

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

Recipe FAQs

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

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Oven Baked French Fries

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

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12 Servings

Calories 98kcal

Author Laura

Cost 5

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

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

Ingredient Notes & Substitutions

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

Store/freeze

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

Reheat

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

Nutrition

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

More Delicious recipes

Baked Sweet Potato Fries

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Homemade Chicken Nuggets

Oven Roasted Broccoli

Cream Cheese Mashed Potatoes

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

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

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

Roasted Beets: Ingredients & Substitutions 

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

How to Roast Beets 

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

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

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

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

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

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

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

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

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

Serve

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

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

Store

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

FAQs about Roasted Beets

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Balsamic Roasted Beets Recipe

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

Course Salad, Side Dish

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

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

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

Ingredient Substitutions 

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

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

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

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

How to prevent staining your hands: 

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

Note on baking time: 

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

How to Roast Whole Beets

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

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

Store/Freeze

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

Nutrition

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

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

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

Chicken Meatballs: Ingredients & Substitutions

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

How to make Chicken Meatballs

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

Make the chicken meatball mixture:

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

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

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

Then roll it into balls with your hands.

To cook on the stovetop:

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

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

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

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

To bake in the oven

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

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

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

Serve

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

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

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

Store

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

Freeze

Or you can freeze the chicken meatballs:

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

Recipe FAQs

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

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Chicken Meatballs Recipe

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

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 Meatballs

Calories 38kcal

Author Laura

Equipment

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

Ingredients

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

US Customary – Metric

Instructions

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

To cook on the stovetop:

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

To bake in the oven:

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

Video

Notes

Ingredient Substitutions & Notes

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

Store

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

Freeze

Or you can freeze the chicken meatballs:

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

Nutrition

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

Try These recipes!

Healthy Turkey Meatballs

Greek Meatballs

Homemade Meatballs Recipe

Basil Pesto Sauce

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

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

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

Sweet Potato Fries: Ingredient Substitutions & Notes

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

How to Make Sweet Potato Fries

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

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

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

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

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

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

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

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

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

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

Store/Freeze

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

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

Recipe FAQs

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

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Baked Sweet Potato Fries

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

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

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

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

Ingredient Substitutions

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

Store/Freeze

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

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

 

Nutrition

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

Try These Recipes

Candied Yams

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

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

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

Breakfast Cookies: Ingredients & Substitutions

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

How to Make Breakfast Cookies

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

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

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

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

Fold in the dried cranberries and chocolate chips.

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

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

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

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

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

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

Serve

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

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

Store/freeze

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

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

Breakfast Cookies 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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Healthy Breakfast Cookies Recipe

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

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 16 Cookies

Calories 109kcal

Author Laura

Cost $7

Equipment

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

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

Ingredient Substitutions

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

Mix-in Suggestions

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

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

Store/Freeze

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

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

Nutrition

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

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

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

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

Cherry Smoothie: Ingredients & Substitutions

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

How to Make a Cherry Smoothie

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

Use a Vitamix

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

Add ingredients to blending container

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

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

Cherry Smoothie Optional Mix-Ins

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

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

Blend the Cherry Smoothie

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

Serve

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

Store/freeze

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

Cherry Smoothie Recipe FAQs

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Cherry Smoothie Recipe

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

Course beverage, Breakfast, Drinks, smoothie, Snack

Cuisine American

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

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Smoothies

Calories 186kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula

Ingredients

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

Optional add ins

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

US Customary – Metric

Instructions

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

Video

Notes

*Nutritional information calculated without add-ins. 

Ingredient Substitutions

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

Store/Freeze

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

Nutrition

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

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