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

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

Try these recipes

Peanut Butter Banana Baked Oatmeal

Baked Oatmeal Recipe

Peanut Butter Oatmeal Cookies

Oatmeal Peanut Butter Banana Cookies

Peanut Butter Overnight Oats

Banana Oatmeal Pancakes

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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Best Green Smoothie Recipe

Smoothie Bowl Recipe – 3 Ways

Fried rice is my husband’s favorite takeout menu item. So I decided it was time that we perfected the art of making homemade fried rice.

Now, we can enjoy it with our favorite Asian-inspired meals (like this cashew chicken stir fry or this crispy tofu stir fry in peanut sauce) without needing to order takeout!

This is seriously the best fried rice recipe you’ll ever try! Sesame and peanut oils give it that authentic takeout flavor, plus it’s easy to make in 20 minutes with just a handful of ingredients! 

Fried Rice Recipe: Ingredients & Substitutions 

I don’ really recommend making any substitutions in this fried rice recipe, as I feel like I tweaked it to perfection! However, as aways we’ll discuss some possibilities! 

• Rice. Using cold, day-old, rice is critical to making the best homemade fried rice. If you’re planning to make this recipe, cook the rice a day in advance and store it in an airtight container in the refrigerator overnight (or for up to 3 days). You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it’s still delicious.
• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic works just as well as minced garlic if you don’t have any on hand!
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works.
• Carrots.  Use fresh, diced carrots for the best results! If you don’t prefer carrots you can omit them.
• Peas. I recommend using thawed, frozen peas. Avoid canned peas.
• Soy Sauce. Both regular and low-sodium soy sauce can be used in this recipe.
• Powdered Ginger.  Use fresh minced ginger instead of powdered if desired.
• Eggs. Again, these can be omitted if you have an egg allergy in your family, however I recommend only omitting them if necessary.

How to Cook Rice for Fried Rice

If you are making a fresh batch of rice (not using leftovers) to make this fried rice recipe, you will need to make the rice at least 1 day before making this recipe! Here’s how to do it: 

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Transfer the rice to an airtight container and store in the refrigerator overnight, then use the chilled rice in this recipe.

How to Make Fried Rice

This fried rice recipe is very easy to make in 20 minutes. Let’s walk through the steps together and don’t forget to watch the video.

Cook the Eggs

The first step in making the vegetable fried rice recipe is to cook the eggs in sesame oil. Cooking them in sesame oil with a pinch of sea salt adds so much flavor to the eggs and makes them really shine in this dish.

Begin by beating the eggs with a pinch of salt.

Then, spread 1 teaspoon of sesame oil in a nonstick pan and pour the beaten eggs evenly into a thin layer into the pan

Cook the eggs for 2-3 minutes, or until they are is firm and bubbles appear on the top. Flip and cook for an additional 1 minute.

Then, remove from the eggs from the heat, transfer to a cutting board and cut into thin pieces. Set aside.

Cook Carrots, Onion & Garlic

Once the eggs are prepared, it’s time to make the fried rice. Sauté the onion, garlic and carrots (and freshly minced ginger if using in place of powered ginger) in 1 Tablespoon of sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).

Add Oil & Rice

Once the carrots are cooked, add 3 Tablespoons sesame oil and 1 Tablespoon peanut oil to the vegetables.

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Add Peas, Eggs & Spices

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Serve

Once the egg fried rice is nice and golden brown, it’s time to serve! You could serve it all by itself as a main dish, or add some protein (see below for suggestions). It is also the perfect side to our favorite Asian recipes.

• Add some crispy tofu and make it a full meal.
• Who doesn’t love appetizers like fresh spring rolls and peanut sauce or asian chicken lettuce wraps?
• Serve it alongside this Cashew Chicken Stir Fry (one of my personal favorites) or topped with this crockpot teriyaki chicken.
• This Crispy Baked Tofu with Peanut Sauce tastes amazing served with this fried rice recipe too!

Store/Freeze

Store leftover vegetable fried rice in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 months.

I recommend reheating on the stovetop for the best taste, but you can also reheat it in the microwave.

Egg Fried Rice Recipe FAQs

Here are some commonly asked questions about this fried rice recipe. 

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 Fried Rice Recipe

This easy fried rice recipe is better than takeout! It only takes 20 minutes to make the best fried rice recipe that's flavorful, healthy and loaded with eggs and veggies!

Course Main Course, Side Dish

Cuisine asian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Servings

Calories 304kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• spatula
• non-stick fry pan

Ingredients

• 4 cups white rice (at least a day old chilled in the refrigerator.*)
• 4 Tablespoons sesame oil (divided)
• 1 Tablespoon peanut oil
• 1 teaspoon minced garlic
• ½ cup onion (finely diced)
• 1 cup carrots (finely diced)
• ½ cup frozen peas
• 2 Tablespoons soy sauce
• ¼ teaspoon powdered ginger (or 1 tsp fresh minced ginger)
• 2 eggs
• pinch sea salt
• 1 teaspoon sesame oil
• Green onions to garnish

US Customary – Metric

Instructions

Cook the Eggs

• Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
• Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into a thin layer.
• Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
• Flip and cook and for an additonal 2 minutes until the egg is cooked.
• Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.

Make the Fried Rice

• In a large nonstick fry pan, sauté the onion, garlic and carrots in 1 Tablespoon sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
• Add 3 Tablespoons sesame oil and 1 Tablespoon peanut oil to the vegetables.
• Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
• Add peas, soy sauce and ginger, stir to combine.
• Gently stir in the cooked egg.
• Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
• Serve immediately and garnish with green onions.

Video

Notes

How to Cook Rice for Fried Rice

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator.
   Store in the refrigerator overnight, then use the chilled rice in this recipe.

Ingredient Substitutions 

• Rice. Using cold, day-old, rice is critical to making the best homemade fried rice. If you’re planning to make this recipe, cook the rice a day in advance and store it in an airtight container in the refrigerator overnight (or for up to 3 days). You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it’s still delicious.
• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic works just as well as minced garlic if you don’t have any on hand!
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works.
• Carrots.  Use fresh, diced carrots for the best results! If you don’t prefer carrots you can omit them.
• Peas. I recommend using thawed, frozen peas. Avoid canned peas.
• Soy Sauce. Both regular and low-sodium soy sauce can be used in this recipe.
• Powdered Ginger.  Use fresh minced ginger instead of powdered if desired.
• Eggs. Again, these can be omitted if you have an egg allergy in your family, however I recommend only omitting them if necessary.

Store/Freeze

Store leftover fried rice in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 months.

I recommend reheating on the stovetop for the best taste, but you can also reheat it in the microwave.

Nutrition

Serving: 0.5cups | Calories: 304kcal | Carbohydrates: 52g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 189mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1868IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

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Easy Crock Pot Teriyaki Chicken

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Crispy Tofu with Hoisin Sauce

I created this easy chili recipe the night I went into labor with my 5th baby on Super Bowl Sunday! I didn’t expect to still be pregnant, so I planned nothing for our football-watching menu. But lo and behold I wasn’t snuggling my sweet newborn quite yet, so I quickly whipped up this easy chili recipe before the game started, and it was delicious.

Now I make this beef chili recipe weekly in the cooler months. It’s one of my go-to meals when I’m short on time, because it only takes 30 minutes to make, but still want to feed my family a hearty, healthy meal.

I love that this recipe includes a homemade spice mix that is free from preservatives and it’s gluten-free! So you can serve it to large crowds including those who cannot eat gluten.

Easy Chili Recipe: Ingredients & Substitutions 

One of the great things about homemade chili is that it’s customizable. Here are some notes about the ingredients and possible substitutions.

• Ground beef. I’ve used both 85/15% and 93/7% lean ground beef with great results. Or try turkey chili, chicken chili, or vegetarian chili.
• Minced garlic. You can substitute 1 tsp garlic powder for the minced garlic, and add it with the rest of the spices. 
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Spice mixture. I have written this recipe with the spice ratios and combination that are spot on. You can add more chili powder, or some cayenne powder to increase the heat. This is a mild chili as written.
• Fire roasted tomatoes. I love the flavor that the fire roasted tomatoes adds to this recipe (and this sausage gnocchi). Regular diced tomatoes are a good substitute.
• Kidney Beans. I use one can of kidney beans because my husband doesn’t love them. However you can add another can (2 cans total) if you love beans. Use your favorite beans such as: black beans, great northern (white) beans, and garbanzo beans (chickpeas).
• Corn. Fresh and frozen corn both work well in this chili recipe.

How to Make Chili

This beef chili recipe is super easy to make, and I always have all the ingredients on hand. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the homemade chili seasoning in a small bowl. It can be tweaked according to your personal preferences. I make ours mild, so adjust the heat accordingly. 

Once the spice mixture is ready, brown the ground beef with the garlic. Cook it over medium-high heat until it’s mostly browned for the best texture and flavor. 

Once the meat is mostly (but not totally) browned, add the bell peppers and cook until they are slightly soft.

Next, add the rest of the ingredients and stir until everything is combined.

If you’re short on time, cook this easy chili recipe on medium heat for 15 minutes before serving, stirring occasionally. If you have a longer, simmer until you’re ready to serve.  The longer the chili is simmered, the more the flavors will meld together. 

Taste and adjust the salt, pepper, or heat (spicy/mild) according to your preferences. 

Serve

People often ask,  “what can you add to chili?”  Once your chili is finished cooking, gather your favorite fixings and serve the chili recipe warm. Some of our favorite additions are: 

• green onions
• sour cream
• shredded cheddar cheese
• crushed tortilla chips
• cornbread (or cornbread croutons, cornbread muffins or this healthy skillet cornbread)
• pretzel bread (try it and thank me later)

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

To Freeze

• Let it cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Easy Chili 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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Best Easy Chili Recipe

The best quick and easy chili recipe! Made in 30 minutes on the stovetop, homemade chili is a delicious, from scratch (no packaged seasoning) dinner your whole family will love.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 254kcal

Author Laura

Cost $8

Equipment

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

Ingredients

• 1.5 pounds ground beef
• ½ cup onion diced
• 2 bell peppers diced
• 2 teaspoons minced garlic or 2 tsp garlic powder
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 2 Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon granulated sugar
• ½ teaspoon sea salt or more to taste
• ¼ teaspoon black pepper freshly ground
• 14.5 oz can fire roasted tomatoes
• 15 oz kidney beans (drained and rinsed)
• 15 oz tomato sauce
• 4 oz diced green chilies
• ½ cup corn

US Customary – Metric

Instructions

• Mix cumin, coriander, paprika, chili powder, sugar, sea salt and pepper together in a small bowl. Set aside.
• Add ground beef, onion and garlic to a large pot. Cook until the beef begins to brown.
• Add bell peppers and continue cooking over medium-high heat for 5-10 minutes until beef is browned and veggies are soft.
• Add diced tomatoes, tomato sauce, green chilies, corn, beans and chili seasoning mixture and stir until evenly distributed.
• Cook over medium heat for 15 minutes. After 15 minutes, reduce heat to a simmer until ready to serve.
• Taste and adjust salt/pepper as needed.
• Serve with your favorite chili fixings. Our favorites include: sour cream, green onions, cheddar cheese, and crushed tortilla chips.

Video

Notes

Ingredient substitutions: 

• Ground beef.  If you want to use turkey try this ground turkey chili. 
• Minced garlic. garlic powder can be used in place of minced garlic, add it with the spice mixture.
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Fire roasted tomatoes. You can substitute regular canned, diced tomatoes. 
• Kidney Beans. If you love beans,  use 2 cans total instead of 1. And choose your favorites: black beans, great northern (white) beans, and garbanzo beans (chickpeas).

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

To Freeze

• Let the chili cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, simply remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 233mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2245IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 3mg

We call this easy chili recipe, “Keilah Chili” since she was born a few short hours after we all enjoyed it! So It holds a special place in my heart.

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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

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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

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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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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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

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This homemade apple butter is the embodiment of all that is wonderful about fall.

Peak-season apples are quartered (no peeling required) then cooked low and slow with rich fall spices and blended until silky smooth.

I found many apple butter recipes were way too sweet for me, using 2 or more cups of sugar. So , this recipe for the best apple butter is sweetened with maple syrup and brown sugar – but only ½ cup each so the flavor of the apples really shines.

Then it’s enhanced with a splash of vanilla resulting in the best apple butter you’ve ever tasted.

And it’s so easy to make you’ll say “goodbye” to store-bought varieties once and for all.

Homemade Apple Butter: Ingredients & Substitutions

• Apples. I suggest using organic apples to avoid pesticides, wax coatings, etc. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water. Although you could use apple juice or apple cider, if desired.
• Maple syrup. I love the flavor imparted by maple syrup. You can substitute granulated sugar for the maple syrup.
• Light brown sugar. for a richer molasses taste, use dark brown sugar.
• Cinnamon/nutmeg/cloves. I included what I believe is the best quantity of mixture of spices for this recipe. You can taste and adjust according to your preferences after the recipe is blended.
• Vanilla extract. the seeds of 1 vanilla bean or 1 tsp vanilla bean paste are good substitutes for vanilla extract.

How to Make Apple Butter

We’ll walk through this crockpot apple butter recipe step-by-step. Watch the video for additional help, and don’t hesitate to ask questions in the comment section!

Begin by preparing the apples. Since they are not peeled, make sure to wash them thoroughly before coring and quartering them to use in this recipe.

Then, whisk together water, maple syrup, light brown sugar, cinnamon, nutmeg, cloves, sea salt and vanilla extract in the container of a slow cooker.

Next, put the apples in the container and stir to coat with the wet mixture.  

Cook the apples on high for 3 hours or until they are soft.

Then, transfer the mixture to a high-powered blender and blend until smooth (alternately, use an immersion blender to blend the ingredients in the crockpot).

Once smooth, return the mixture to the crockpot and cook on high, uncovered for 1 hour, stirring occasionally, or until thickened. 

Then, turn off the crockpot and leave the apple butter in the container uncovered to cool completely, stirring occasionally.

Once cooled to room temperature, transfer the homemade apple butter to glass jars and store in the refrigerator.

Serve

I suggest serving this apple butter as a spread on top of your favorite breads, muffins, or any of your favorite breakfast recipes. Here are some suggestions:

• Use it as a filling for crepes, or on top of pancakes or waffles.
• Serve it on top of pumpkin bread or banana bread.
• Slather it on top of this recipe for the best scones, or these cinnamon chip scones.
• Use it on top of these apple muffins, apple cake, or pumpkin muffins.
• Stir it into overnight oats, or serve on top of baked oatmeal.
• Spread it onto toast or bagels for breakfast.

Store/Freeze

Store apple butter in glass jars with lids in the refrigerator for up to 2 months, or in the freezer for up to 1 year. Can the apple butter to make it last even longer.

Apple Butter Recipe FAQs

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Homemade Apple Butter Recipe

This apple butter recipe only takes 5 minutes to prepare and is even more delicious than store-bought varieties. It's thick and silky smooth, sweetened with maple syrup and brown sugar, and perfectly spiced.

Course Breakfast, condiment

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 4 hours hours

cooling 2 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 48 Servings (Makes 1.5 quarts apple butter)

Calories 43kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula
• glass jars with lids

Ingredients

• 5 pounds apples (washed, cored and quartered)
• ¼ cup water
• ½ cup pure maple syrup
• ½ cup light brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ⅛ teaspoon sea salt
• 1 teaspoon vanilla extract

Instructions

• Wash, core and quarter the apples (Since they are not peeled, make sure to wash them thoroughly before using in this recipe).
• In the container of a slow cooker, whisk together water, maple syrup, light brown sugar, cinnamon, nutmeg, cloves, sea salt and vanilla extract.
• Then, put the apples in the container and stir to coat with the wet mixture.
• Cook on high for 3 hours or until apples are soft.
• Transfer mixture to a high-powered blender and blend until smooth (alternately, use an immersion blender to blend the ingredients in the crockpot).
• Return the mixture back to the crockpot.
• Cook on high, uncovered for 1 hour, stirring occasionally, or until thickened. (removing the lid allows water to evaporate out of the mixture and causes it to become thick).
• Turn off the crockpot, leave the mixture in the container uncovered to cool completely, stirring occasionally.
• Once cooled to room temperature, transfer it to glass jars and store in the refrigerator.

Video

Notes

Ingredient Substitutions

• Apples. I suggest using organic apples to avoid pesticides, wax coatings, etc. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water. Although you could use apple juice or apple cider, if desired.
• Maple syrup. I love the flavor imparted by maple syrup. You can substitute granulated sugar for the maple syrup.
• Light brown sugar. for a richer molasses taste, use dark brown sugar.
• Cinnamon/nutmeg/cloves. I included what I believe is the best quantity of mixture of spices for this recipe. You can taste and adjust according to your preferences after the recipe is blended.
• Vanilla extract. the seeds of 1 vanilla bean or 1 tsp vanilla bean paste are good substitutes for vanilla extract.

Store/freeze

Store apple butter in glass jars with lids in the refrigerator for up to 2 months, or in the freezer for up to 1 year. Can the apple butter to make it last even longer.

Serving Suggestions

I suggest serving this apple butter as a spread on top of your favorite breakfast recipes. 

• Use it as a filling for crepes, or on top of pancakes or waffles.
• Serve it on top of pumpkin bread or banana bread.
• Slather it on top of this recipe for the best scones, or these cinnamon chip scones.
• Use it on top of these apple muffins, apple cake, or pumpkin muffins.
• Stir it into overnight oats, or serve on top of baked oatmeal.
• Spread it onto toast or bagels for breakfast.

Nutrition

Serving: 2Tablespoons | Calories: 43kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 8mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg

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