Shaved Vegetable Salad with a Tangy Dill Dressing

This Shaved Vegetable Salad is a light and delicious salad that works well as a dinner side dish or to bring to your summer barbecues!

In a sea of sameness, this Shaved Vegetable Salad gets points for standing out. At most of your summer barbecues you’ll find pasta salads, you’ll find potato salads, and you might even find a green salad.

There’s a very good chance you’ll be the only one bringing a Shaved Vegetable Salad. And that’s a good thing. Be bold. Be different.

While this lovely salad works well for your summer barbecues and picnics, it works equally well as a quick, no cook, dinner side dish. We all can appreciate that on hot spring and summer days, no?

How do you make a Shaved Vegetable Salad? 

It’s really easy to make this salad and no special equipment is needed. If you have a vegetable peeler in your drawer, you can make a Shaved Vegetable Salad.

Take your vegetable peeler and shave long, thin strips of vegetables. You hold your vegetable length wise, and peel long strips. A lighter touch makes for thinner strips, pressing more firmly will result in thicker strips. You want that sweet spot where your shaved vegetables aren’t so thin they are breaking, but not so thick that they won’t bend and fold.

The dressing for this Shaved Vegetable Salad is yogurt-based with fresh dill. It’s light, a little creamy, and works well with the shaved carrots and zucchini.

I hope you try this one soon and love it!

Recipe for Shaved Vegetable Salad

Print

Shaved Vegetable Salad with a Tangy Dill Dressing

This Shaved Vegetable Salad is light and makes a lovely side dish that is easy to prepare!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings

Ingredients

• 2 medium zucchini
• 2 medium/large carrots
• 3/4 teaspoon salt
• 1/4  cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• 1 1/2 tablespoons chopped fresh dill, plus extra for garnish, if desired
• salt and pepper
• 1/2 cup pecan pieces, roughly chopped

 

Instructions

1. Using a vegetable peeler, shave the zucchini and carrot length-wise into thin strips. Place them in a large bowl and sprinkle with the salt. Toss to coat. Set the bowl aside.
2. In a small bowl, whisk together the yogurt, lemon juice, vinegar, mustard, and fresh dill. If the dressing is too thick for your preferences, add water, 1 tablespoon at a time, until it is thin enough.
3. In a small, dry skillet, toast the pecan pieces over medium heat until they are slightly darker and fragrant, a few minutes.
4. Drizzle the dressing on the shaved vegetables, and gently toss to coat. Arrange the vegetables on a platter or shallow bowl. Season one more time with salt and pepper. Top with the toasted pecans and extra fresh dill, if using. Enjoy!

Nutrition

• Calories: 124
• Sugar: 3.6 grams
• Fat: 8.1 grams
• Carbohydrates: 8.1 grams
• Protein: 3.1 grams

If you love my recipes and want inspiration for living a happy and healthy life, I would LOVE to keep in touch! Follow Happy Healthy Mama! Find me on:

Facebook

Instagram

Pinterest

If you make this Shaved Vegetable Salad recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you are looking for more healthy salads, here are a few for you to choose from:

White Bean Salad

Rainbow Farro Salad

Quinoa Salad Recipe

Avocado Chicken Salad

The post Shaved Vegetable Salad with a Tangy Dill Dressing appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/shaved-vegetable-salad-with-a-tangy-dill-dressing.html

White Bean Salad Recipe

White Bean Salad is the perfect answer to what to make for a quick dinner side dish or your next potluck picnic!

Heads up! This post was first published May 2014. Updates were made May 2018. Enjoy!

Last week, we were supposed to attend a family picnic for Meghan’s school.  In a bit of a rush, I whipped up this white bean salad to bring along.  Then, the storm clouds rolled in and the thunder and lightening put on a show that cancelled the picnic.

I ended up eating a giant bowl of this salad for dinner.  Then I had some more.  I kept thinking about it everyday since then, so I made it again for dinner a few days ago.

I will make this white bean salad again and again this summer, so I knew I had to share it with you.

This is a quick and easy salad to throw together and is perfect if you are looking for a fresh and healthy addition to your Memorial Day weekend potluck.  (To my non-US readers, Memorial Day is always celebrated the last Monday of May, and is a day where we honor our fallen military service members.)

I pretty much think fresh basil can do no wrong.  This salad is bursting with fresh basil and it just reminds me of summer.  What a great salad to eat on the weekend that kicks off summer. I hope you enjoy this White Bean Salad as much as I do!

Print

White Bean Salad

This vegan, gluten-free, soy-free, and nut-free salad is quick to throw together, healthy, and full of flavor.  It’s a perfect party salad!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 8 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon black pepper
•  2 (15 ounce) cans white kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved or quartered, depending on their size
• 1 large avocado, cut in half length-wise and then sliced
• 1 cup packed basil leaves, chopped

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic.  Set aside.
2.  In a medium bowl, gently mix together the beans, tomatoes, avocado, and basil.  Drizzle the dressing on top and gently mix again to coat the salad.  Enjoy!

Notes

*This recipe originally called for half of an avocado and half of a cucumber. Over the years, I left the cucumber out and used a whole avocado more often than not. If you prefer, add some cucumber slices! It’s good either way. 

Nutrition

• Calories: 172
• Sugar: 2.3 grasm
• Fat: 9.9 grams
• Carbohydrates: 17 grams
• Protein: 5.7 grams

 

Want more great salad recipes to bring to your next picnic or potluck? Here’s some inspiration!

Chickpea Salad

Broccoli Salad with Yogurt Dressing

Lemony Broccoli Salad (vegan)

Quinoa Salad

 

 

The post White Bean Salad Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/white-bean-salad.html

Brownie Batter Dessert Hummus Recipe

Brownie Batter Dessert Hummus will change the way you think about hummus forever!

Dessert hummus! It’s a thing! Chickpeas can basically do no wrong. I use them in energy balls, Buckeyes, cookies, and now, friends, dessert hummus.

A friend recently sent me a message asking if I could try to recreate the Brownie Batter Dessert Hummus she loves. The one that she buys in the store is Brownie Batter Hummus by Delighted by Hummus. I’m always up for a challenge so I gave it a try!

I bought a tub of the hummus and we all tested it as a sweet treat after dinner one night. It was definitely a hit with my family, even my husband Tim, who is decidedly anti-hummus.I set out to recreate the hummus as closely as I could, so I used the ingredient list on the tub as inspiration.

In the end, my version was very close to the commercial variety. I gave it to my family the day after they tested the store-bought without telling them it was a homemade version and guess what? They had no idea!

Let me show you how easy it is to make this Brownie Batter Dessert Hummus at home!

How to Make Brownie Batter Dessert Hummus

Step 1

First, you want to gently heat coconut milk, unsweetened cocoa powder, and coconut sugar over low heat. Whisk until the sugar is dissolved. Remove from heat, and add the coconut oil. Continue to whisk until the coconut oil melts into the mixture. Remove from heat and allow to cool.

Step 2

Drain and rinse your can of chickpeas well. In a food processor, process until the chickpeas are completely broken down.

Step 3

Add the chocolate mixture and mix until you have a smooth mixture.

Make sure to scrape down the sides of the bowl so everything is evenly incorporated.

Step 4

Chill in the refrigerator at least one hour before serving. If your Brownie Batter Dessert Hummus is too thick after chilling, you can stir in 1-2 tablespoons water or coconut milk to help thin it out.

Print

Brownie Batter Dessert Hummus Recipe

This Brownie Batter Dessert Hummus makes a healthy dessert and is great for dipping fruit and pretzels!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 1 hour (chill time)
• Total Time: 1 hour 15 minutes
• Yield: 12 servings

Ingredients

• 1/2 cup lite canned coconut milk
• 1/3 cup coconut sugar
• 1/3 cup good-quality cocoa powder
• 1 tablespoon coconut oil
• 1 (15 ounce) can chickpeas
• 1/4 teaspoon salt

Instructions

1. Gently heat coconut milk, unsweetened cocoa powder, and coconut sugar over low heat. Whisk until the sugar is dissolved. Remove from heat, and add the coconut oil. Continue to whisk until the coconut oil melts into the mixture. Remove from heat and allow to cool.
2. Drain and rinse your can of chickpeas well. In a food processor, process until the chickpeas are completely broken down.
3. Add the chocolate mixture and salt and mix until you have a smooth mixture, scraping down the sides of the bowl as necessary.
4. Chill in the refrigerator at least one hour before serving. Enjoy!

Notes

*If your Brownie Batter Dessert Hummus is too thick after chilling, you can stir in 1-2 tablespoons water or coconut milk to help thin it out.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 76
• Sugar: 6 grams
• Fat: 2.5 grams
• Carbohydrates: 12 grams
• Protein: 2 grams

Store this dessert hummus in an airtight container in the refrigerator for 3-5 days.

If you make this Brownie Batter Dessert Hummus recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

 

The post Brownie Batter Dessert Hummus Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/brownie-batter-dessert-hummus-recipe.html

Healthy Egg Muffins – 4 Ways

Healthy Egg Muffins make an incredible meal prep breakfast that can be made ahead of time! Here are four different versions–find your favorite!

Have you tried egg muffins? They’ve been floating around the Internet for a few years now, and I’ve tried several versions, but haven’t shared any of them here on the blog.

Today I’m sharing my four favorite healthy egg muffins recipes that are perfect for make ahead breakfast! These are super easy to whip up and I can’t think of an easier way to sneak some veggies into your breakfast. Ya’ll know how my ultimate goal is to eat more plants everyday.

The base of these eggs muffins is simply eggs whisked with salt and pepper, and then you can customize your muffins with different add-ins. Here’s what I went with for these four versions:

What’s Inside These Healthy Egg Muffins

• Broccoli + Cheddar–the classic combination works so well here!
• Red Bell Peppers + Goat Cheese–this is my favorite.
• Spinach + Parmesan Cheese–because you need to eat more greens.
• Tomato + Parmesan + Cheddar Cheese–a lovely combination.

I put cheese in all of them because I really think these taste so much better with cheese. If you want/need to have them be dairy-free, simply leave the cheese out. I’ve made them without and while I don’t like them as much, they are still good.

How to Make Healthy Egg Muffins

These really couldn’t be much easier to make. Start with a dozen eggs. Crack ’em in a bowl and then add some salt and pepper.

Whisk them together really well.

Now you get your add-ins. Add them to a muffin tin. I like to use these silicone muffin cups because I think it’s a safer material than what most muffin tins are made from, and they also make for the easiest clean up.

Once you’ve got your add-ins in the cups, you just need to add the eggs. Your muffin cups will be filled to almost the top. Don’t fill them all the way to the top or the egg will spill over.

Now you’re ready to put them in the oven. Bake at 350 degrees for 20-25 minutes, until the eggs are set. These little egg muffins are like mini frittatas that happen to be portable and perfect for quick breakfasts!

These egg muffins will keep in the refrigerator for 3-4 days, and you can also freeze them for up to 2 months.

Here’s the printable recipe for you! I hope you love these as much as I do.

Print

Healthy Egg Muffins – 4 Ways

These Healthy Egg Muffins are great for make-ahead breakfasts. There are four variations so you’re getting a good variety of vegetables!

 

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: -25439988.7 minute
• Yield: 12 egg muffins

Ingredients

• 12 large eggs
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Red Pepper and Goat Cheese

• 1/4 cup diced red peppers
• 1/4 cup crumbled goat cheese

For the Broccoli Cheddar

• 1/4 cup finely chopped broccoli florets
• 1/4 cup shredded cheddar cheese

For the Tomato Cheese

• 1 small tomato, cored, seeded, and finely chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded parmesan cheese

For the Spinach Parmesan

• 1/2 cup finely chopped baby spinach
• 1/4 cup shredded parmesan cheese

 

Instructions

1. Preheat your oven to 350 degrees. Line a muffin tin with silicone baking cups or oil the baking pan. Set aside.
2. In a medium bowl, whisk together the eggs, salt, and pepper well.
3. Divide each set of ingredients evenly into three muffin cups. (peppers + goat cheese, broccoli + cheddar, tomato + cheddar + parmesan, spinach + parmesan)
4. Bake in the preheated oven for 20-25 minutes, until the eggs are set. Enjoy!

Notes

*I chop the vegetables finely so it isn’t necessary to precook them. If you prefer, you can steam them lightly before baking.

*The eggs muffins can be stored in the refrigerator in an airtight container for 3-4 days or frozen for up to 2 months.

Nutrition

• Serving Size: 1 egg muffin
• Calories: 90
• Sugar: 0.7 grams
• Fat: 5.9 grams
• Carbohydrates: 2.1 grams
• Protein: 7.2 grams

 

If you make this Healthy Egg Muffin recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

The post Healthy Egg Muffins – 4 Ways appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/healthy-egg-muffins-4-ways.html

Sun Basket Review-A Healthy Meal Kit Service!

You’ve decided to try out a meal kit service, but have no idea which one to try? This Sun Basket review will help you make your choice, especially if you’re interested in a healthy meal kit service!

This post is sponsored by Sun Basket. This is my honest Sun Basket review and all opinions are, as always, my own.

Have you tried any of the meal kit services? Once upon a time there was one or two available, but today there are an abundant amount. It can be overwhelming, but if you know what you’re looking for, the choice can be a lot easier. I recently tried Sun Basket and want to tell you all about it.

What is a meal kit service? 

Before I get to my Sun Basket review, we should probably clear up exactly what a meal kit service is in case you aren’t familiar. Feel free to skip this part and scroll straight to my honest review if you already know what they are all about!

A meal kit service is a subscription service that sends customers pre-portioned ingredients, along with recipes, for preparing meals. The meals are not already cooked for you, but everything is ready for you to prepare a home-cooked meal.

Most services allow you to choose from a selection of meals which you’d like for the week and have flexible plans that let you skip weeks whenever you want.

Sun Basket is not the first meal kit service I’ve tried, and I’ve always loved the concept. It reduces the time you spend on meal planning and grocery shopping by having 2-4 meals a week planned for you with the shopping done. It’s nice, especially when life is busy!

My Honest Sun Basket Review

So let’s talk specifically about Sun Basket. There are a few things that make Sun Basket stand out from the crowded space of meal kit services.

If you’re reading Happy Healthy Mama, you probably have similar concerns as I do about feeding your family. Convenience may be important to you, but the quality of the food you feed them is on the top of your priority list. Am I right? You’ll probably be as excited about Sun Basket as I was then!

Sun Basket is a healthy meal kit service. Here are some of the things that stand out about Sun Basket:

• Sun Basket has a variety of dietary preferences you can choose from. The meal plans they offer are: Vegan, Vegetarian, Paleo, Gluten-Free, Pescatarian, Lean & Clean, or Mediterranean.
• Sun Basket is a certified organic handler. 100% of their produce is USDA certified organic, as well as organic tofu, milk, yogurt, as pasture-raised eggs.
• The meats used are responsibly raised, without the use of antibiotics or hormones. (For some recipes, you are able to swap in premium protein, like organic, grass-fed filet mignon in lieu of their top sirloin.)
• Sun Basket sources seafood that is listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch® program
• Ingredients are seasonal and hand-selected from the country’s top farmers, ranchers, and seafood purveyors.
• The ingredients are delivered direct to your door, so it’s fresher than what you get at the grocery store!

How awesome is that list?!

If you’ve seen all you need and are ready to try Sun Basket already (seeing that list is all I needed!) click here and get $45 off .  <—-That is a great deal!!

But are the Sun Basket meals good?

Ah, I’m glad you asked. All of the recipes from Sun Basket are created by award-winning Bay area chef Justine Kelly. They are also all approved by in-house dietitians and an entire meal is typically 500-800 calories.

Both of the meals we tried were fantastic!

Not only did they taste great, the meals were easy to prepare. That’s a must for me right now! I just don’t have time to spend at dinner time during the week. Most meals on the Sun Basket menu take about 30 minutes to prepare.

The first meal we tried was the Moroccan Chicken Breasts with Green Harissa and Spiced Carrots. 

This was SO easy to prepare in one pan and the flavors were amazing. The kids really embraced the idea of eating flavors from a different culture and loved this dinner. I was so proud of them for eating the spiced vegetables as they usually prefer plain, plain, plain. These meal kit services are great for getting kids to try new-to-them foods and flavors!

The second meal we tried was a Quinoa Black Bean Burger with Sweet Potato Fries.

This was a vegan meal and we really liked it. Even Tim, who isn’t usually the biggest fan of non-meat burgers, enjoyed this. It came with an already-prepared vegan “cheese” sauce that was fantastic topping for the hearty burger.

Again, this was another easy-to-prepare meal. I was excited to see this as a menu option because I LOVE a good bean burger. The buns were also 100% whole grain, which I was happy about.

If you’ve read enough and want to try Sun Basket now, CLICK HERE and you’ll get $45 off!

Is Sun Basket right for you?

This is a 100% positive Sun Basket review because we had a great experience with this healthy meal kit service. The food was great and easy to prepare and my family loved the recipes.

In addition to everything I mentioned above, here’s more about why I loved Sun Basket and it might be the right meal kit service for you:

• The packaging is 100% recyclable or compostable.
• It can save you time and help you eat out/ get takeout less frequently. Home-cooked meals are the best and Sun Basket can really help you make it happen.
• You can choose your own recipes for the week, or select the perfect meal plan for you. You can choose to serve 2 or 4 and either 2, 3, or 4 recipes per week.
• There’s no commitment. You can skip any week or cancel at any time.
• It’s a great way to try new foods or recipes that have intimidated you or you’ve just never tried. Sun Basket makes it easier to serve delicious home-cooked meals.
• Sun Basket can help reduce food waste. You’re getting only the amount of ingredients you need for the recipes you choose, so no worries about having to figure out how to use extra of anything!

If you’d like to give Sun Basket a try, they are offering $35 off your first order and $10 off your second order. CLICK HERE to try Sun Basket for yourself!

This Sun Basket review is a sponsored conversation on behalf of Sun Basket, and links to products are my affiliate links. Thank you for supporting the brands that allow me to continue to bring free content to Happy Healthy Mama!

 

 

 

 

 

 

 

The post Sun Basket Review-A Healthy Meal Kit Service! appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/sun-basket-review-a-healthy-meal-kit-service.html

Arugula Pesto Pasta Recipe

Arugula Pesto Pasta is a flavorful dish that makes a quick and easy weeknight dinner!

Pesto is one of my favorite ways to elevate and transform an otherwise boring dish. I typically turn to my Spinach Basil Pesto , which has the traditional flavor of fresh basil and extra nutrition from the spinach. Today, however, we are switching things up and making arugula pesto.

Instead of using basil, we are using arugula in our pesto. Arugula fans, you’re going to love this Arugula Pesto Pasta. I also use walnuts, which pair very well with the peppery arugula and add a great boost of omega 3s.

What is a pasta dish without veggies!? For this one, I added some frozen peas (fresh are in season and would be magnificent) and tomatoes.

Can I Make Arugula Pesto Vegan?

I used Parmigiano-Reggiano cheese, but you absolutely don’t have to. If you’d like to make your arugula pesto vegan, substitute nutritional yeast in place of the cheese. It lends a cheesy taste and feel, and also adds B vitamins.

Arugula Pesto Uses

Of course, I think you should use it in my Arugula Pesto Pasta recipe! Here are a few more ideas of what you can do with your arugula pesto:

• Mix it in with your scrambled eggs. 
• Mix it with smashed chickpeas and add it to toast like this recipe. 
• Grill or roast a large batch of vegetables and then coat them with the pesto. This makes a delicious side dish!
• Use it as a topping/sauce for fish, chicken, or steak.

How to Make Arugula Pesto Pasta

This is such a quick and easy dinner! Let me show you the step-by-step instructions.

Step 1: 

In a pot of well-salted water, cook 8 ounces of whole wheat spaghetti according to the package instructions. Preserve 1/3 cup of the cooking water before you drain the spaghetti.

Step 2: 

While the pasta is cooking, prepare the pesto.

Start with 4 cups packed arugula, 1/4 cup walnuts, 1/2 cup Parmigiano-Reggiano cheese, 1 small garlic clove, minced, and 1/4 teaspoon salt. Process in the food processor, and then, with the machine running, add 1/4 cup extra virgin olive oil. Hello, flavor!!

Step 3: 

Add the preserved pasta water to a pan/skillet and over medium heat. Add in 1 cup halved grape tomatoes and 1 cup frozen peas. Cook until they are hot, about 3 minutes. 

Add in the pasta and pesto and stir to combine. Continue to toss until everything is hot.

Serve immediately!

Here are the printable instructions for you:

Print

Arugula Pesto Pasta Recipe

Use Arugula Pesto to make a quick and easy weeknight pasta dinner!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

• 8 ounces whole wheat spaghetti
• 4 cups packed arugula
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup walnut pieces
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 cup extra virgin olive oil
• 1 cup halved grape tomatoes
• 1 cup frozen peas

Instructions

1. In a pot of well-salted water, cook the spaghetti according to package directions. Preserve 1/3 cup of the pasta water before you drain the spaghetti.
2. While the spaghetti is cooking, make the arugula pesto. Put the arugula, cheese, walnuts, garlic, and salt in a food processor and process to combine. With the machine running, add in the olive oil until you have a smooth pesto. Set aside.
3. In a pot or skillet, heat the reserved pasta water along with the tomatoes and peas over medium heat until they are hot, about 3 minutes. Add the pasta and pesto to the pan and toss until everything is evenly coated and hot. Enjoy!

Nutrition

• Calories: 457
• Sugar: 2 grams
• Fat: 22 grams
• Carbohydrates: 45 grams
• Protein: 19 grams

If you like easy pasta dinners, you might also like this Whole Wheat Penne with Mushrooms, Spinach, and Tomatoes or this One Pot Penne with Broccoli. This Chicken Fajita Pasta is also a favorite!

If you make this Arugula Pesto Pasta recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

The post Arugula Pesto Pasta Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/arugula-pesto-pasta.html

Dairy-free Strawberry Ice Cream {No ice cream maker required!}

Dairy-Free Strawberry Ice Cream is easy to make at home and is a healthy treat!

Heads up! This post was originally published in June 2013. We aren’t moving. Photos were updated May 2018. 

I’m sitting amid half-packed boxes getting ready for our big move this weekend.  I can’t believe this week is finally here!  (Remember this post when I announced we were moving?  It’s been such a long, busy 9 months since then!)  Even though I have a to-do list longer than I can handle, I wanted to do a quick post about this strawberry ice cream.

A friend and I went strawberry picking a few weeks ago and I brought home eight quarts of delicious, organic strawberries. I’ve been in strawberry heaven!

I made this creation for Meghan when she was asking for ice cream.  The best part is that she doesn’t seem to notice or care that the homemade ice cream is not like the kind we get when we take her to the ice cream shoppe.  When I make “ice cream” at home, it’s always fruit based, non-dairy, and with much less sugar than regular ice cream.

Although the texture isn’t exactly like churned ice cream, not needing an ice cream maker makes up for it.  This is such a simple recipe.  I used full-fat coconut milk to mimic the creaminess of heavy cream used in traditional ice cream.

You can taste the coconut flavor, so if you don’t like it, try substituting another type of milk.  It takes a while for the mixture to freeze into ice cream, at least 3 hours, but it’s worth the wait for this healthy treat!

Print

Dairy-free Strawberry Ice Cream

This dairy-free Strawberry Ice Cream is made with coconut milk and naturally sweetened with honey. No ice cream maker required!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 3 hours (chill time)
• Total Time: 3 hours 5 minutes
• Yield: 6 servings

Ingredients

• 3 cups frozen strawberries
• 1 (15 ounce) can full-fat coconut milk
• 1/3 cup honey, or to taste

Instructions

1. In a blender, blend the frozen strawberries, coconut milk, and honey until you have a smooth mixture.  Taste and add more sweetener if you prefer.
2. Pour the mixture into a freezer-safe container (I used a loaf pan cover with plastic wrap and foil), cover tightly, and freeze until solid, at least 3 hours.  Enjoy!

Nutrition

• Calories: 194
• Sugar: 18.7 grams
• Fat: 12 grams
• Carbohydrates: 23 grams
• Protein: 1.5 grams

 

 

 

Have a lot of strawberries on your hands like me?  Try one of these strawberry recipes:

Strawberry-banana yogurt muffins

Low-sugar strawberry jam

Strawberry-rhubarb crisp

Strawberry Chicken Salad

Strawberry quinoa salad

Double chocolate strawberry baked oatmeal cups

Banana split smoothie

Have a great week, everyone!

 

The post Dairy-free Strawberry Ice Cream {No ice cream maker required!} appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/dairy-free-strawberry-ice-cream-no-ice-cream-maker-required.html