~ These easy Peanut Butter Tortilla Sandwiches give your same-old-same-old peanut butter and jelly a creative, deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty “quesadilla.” Choose fillings like fresh strawberries, crunchy almonds and sweet coconut to take it to a whole new level. Your PB&J will never be quite the same again! ~

(Originally published as Strawberry-Peanut Butter Quesadillas on May 16, 2013. Updated photos, text and tips.)

This Recipe Is:  •  Ready in 30 Minutes or Less  •  Vegan (and Vegetarian)  •

Peanut butter in a warm, toasty tortilla?? Hmmmmmmm (you ask) … isn’t that kinda like a peanut butter quesadilla? Or maybe a grilled peanut butter sandwich?

Sure is! And hey – why not?!?

Your tired-old PB&J could use a jazzed-up makeover, and your kiddos (and you!) could use a little excitement at lunchtime.

This family-favorite version of a peanut butter sandwich is a tried-and-true winner, every time!

So, What’s in This Unique Tortilla Sandwich?

The ingredients are really simple (but add up to something wonderful).

It is so, sooooo good!

And definitely not your typical peanut butter and jelly sandwich, that’s for sure.

A Perfect Combination of Two Favorites!

Here at THK, we’ve had requests to give you some fun lunch ideas, especially for summertime, when pausing playtime to make lunches can feel like a serious chore.

We know how it is – during those lazy summer months, it’s easy to fall into an uninspired lunchtime rut!

So, my dear friend Gretchen and I combined two of our families’ favorite sandwiches:

• the grilled peanut butter and jellies she loves
• and a peanut butter and fruit pita pocket that my kiddos discovered in a Better Homes and Gardens kids’ cookbook

The result? A recipe that’ll give your kids’ boring, same-old-same-old peanut butter sandwich a whole new lease on life!

These “quesadillas” are so yummy and so versatile that my kids even request them for breakfast. (And have actually been known to joyously eat these twice in one day!)

They’re easy, fast and really adaptable – perfect any time, all day long.

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

First, fire up a skillet and get it really good and hot. (Although honestly, as I explain later, you can even skip the whole cooking step if you’re in a hurry … but more on that in a sec …)

Step #2

While your skillet (or oven … or grill …) is preheating, slather some creamy peanut butter onto whole wheat tortillas.

Sure, sure … you could use regular flour tortillas (NOT whole wheat ones), but we love the boost of nutrition you get from those whole grains!

Then, arrange some luscious, juicy, sliced summer strawberries on one half of each tortilla and top the berries with a sprinkle of sliced almonds and shredded coconut.

Steps #3 and #4

Fold each tortilla in half and pop them – one at a time – into the sizzling-hot skillet. (Depending on the size of your skillet, you may be able to fit a couple of quesadillas at once.)

There’s no need to prep the skillet with cooking spray or to slather your tortillas with butter, canola or cooking spray – a dry skillet works great for this.

Check each tortilla after just a minute or two, and as soon as it starts to turn golden, flip it to crisp up the other side. Just a minute or two more, and you’ll be all set!

We speak from experience when we tell you that a long, slow cook time will yield a sadly cardboard-like tortilla and overcooked, limp, sad strawberries. (This was the unfortunate end to our first test batch!)

Once your quesadillas are perfectly cooked, plate them up and cut them into wedges. Done! So fast, so easy!

Customize Your Peanut Butter Tortillas in Lots of Ways

Feel free to get creative with your fillings. This is a sandwich, not a science – get a little crazy!

Why not try throwing in some dried fruit or different nuts?

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

Don’t have any coconut? No problem. Skip it this time!

You get the idea. These grilled sandwiches are so flexible, so adaptable. Because who needs more stress at lunchtime?? (Not you … and not me!)

There’s one more (time-saving) way to adapt these Peanut Butter Tortilla Sandwiches, too …

The No-Cook Option

Here’s our extra-fast, get-out-the-door-ASAP tip …

If you’re really pressed for time getting to the pool, the zoo, the __________ (insert fun summer activity of your choice) … you can skip the pan altogether.

Seriously – I’ve done this in a change-of-plans moment. And it works beautifully!

Just slather some peanut butter on your tortilla, toss on the toppings, and roll it all up like a wrap. (Kind of like our popular Granola Crunch Apple-Peanut Butter Sandwich Wraps.)

Call it a burrito or a peanut butter tortilla rollup (or whatever you want!), and you’re out the door in a flash.

It’s portable enough for your family to munch in the car while the kids bicker with each other in the backseat, and you fight with your GPS over the zoo’s address! Ahhhhhhhhhh … summertime …

More Ways to Rev Up Your Old Peanut Butter and Jelly …

While we’re getting creative with PB&J, be sure to check out these other ideas to shake up your routine!

• Peanut Butter and Jelly Energy Balls
• PB&J Stuffed French Toast Breakfast Casserole
• Hungry Hippos Sandwiches
• Crunchy Apple & Peanut Butter Wraps
• PB&J Pinwheel Kabobs

Who knew peanut butter sandwiches could be so much fun?!?!

Well, hey … now YOU do!

~ by Shelley

Peanut Butter Tortillas

Give your peanut butter and jelly sandwich a deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty tortiilla, along with fresh strawberries, crunchy almonds and sweet coconut!

• Ready in 30 Minutes or Less • Vegan (and Vegetarian) •

5 from 9 votes

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Prep Time: 7 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 9 minutes minutes

Yield: 4 quesadillas

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

• ½ – ¾ cup natural, creamy peanut butter
• 4 (8-inch) tortillas (preferably whole wheat)
• 1⅓ cups thinly sliced strawberries (about 12 large berries)
• ¼ cup sliced almonds
• ¼ cup shredded coconut

Instructions

 

• Preheat a skillet over medium-high heat.
• Spread 2-3 tablespoons peanut butter over each tortilla. Top half of each tortilla with ⅓ cup sliced strawberries, crowding the berries very closely together. Sprinkle 1 tablespoon almonds and 1 tablespoon coconut over berries.
• Fold the tortillas in half.
• Place one or two folded tortillas (depending on your skillet's size) into the hot, preheated skillet and cook on the first side for just a minute or two, checking frequently. Once the tortillas begin to turn golden brown, flip each over and cook for just another minute or two more. The tortillas should be golden and crispy outside, while remaining soft inside, and the fillings should just barely be warm and melty. Don't overcook or your tortillas will be burned or tough and your strawberries will be unappetizingly mushy.

Notes

Variations: As discussed in the article above, these Peanut Butter Tortilla Sandwiches are VERY adaptable. Try adding sliced bananas or dried fruits. You can also sub in different nuts or omit the coconut, if you prefer. And, for ultra-fast sandwiches, you can even skip the cooking entirely and simply roll up your desired fillings inside a tortilla (like a wrap or pinwheel sandwich).

Nutrition

Serving: 1 quesadilla | Calories: 314 | Fat: 23g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 16g | Cholesterol: 0mg | Sodium: 187mg | Carbohydrates: 21g | Fiber: 6g | Sugar: 7g | Protein: 11g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

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~ This ultra-refreshing Lemon Lime Cucumber Water will inspire you to drink more water! And it’s so very pretty to share at parties or have on hand when guests pop by. But getting the flavor balance just right makes allllll the difference – I’m sharing the key tricks we discovered after extensive testing (and lots of sipping)! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

Seeing how very popular my “recipe” for Cucumber Water has been, I knew you’d love the bright, thirst-quenching flavors of this Lemon Lime Cucumber Water, too – especially as we head into the hotter summer months.

It’s incredibly refreshing!

And if you get the balance of flavors just right, you end up with a gorgeous, nuanced sipper that artfully layers invigorating citrus notes over soft, smooth, almost creamy cucumber flavor.

Geez, I feel like I’m describing a wine here!

And while I can’t guarantee you’ll choose it over a glass of wine … well, who knows?!? You might!

When it’s properly balanced, this water’s got such a lovely flavor that you actually want to drink MORE water. Which is a great thing for all of us – like me! – who struggle to drink as much water as we should (mainly because plain ol’ water is just uninspiring and, frankly … BORING)!

So here’s the thing, though … the magic truly is in developing the flavors nicely. It’s not hard at all. (I promise!)

But I do have a few little tips and tricks to share with you, so you can get this Lemon Lime Cucumber Water recipe just right every single time, pitcher after pitcher after pitcher!

Like I said in my article on how to make the perfect “plain” Cucumber Water:

Here’s what we learned …

Tip #1: Use the Right Ratio

You don’t need to get obsessive about this, and you can absolutely vary the precise ratio to suit your personal tastes.

BUT …

After testing lots of variations, I found a solid starting point for you. It should give you a clean, crisp balance between the soft cucumber notes and the tart, bright citrus. The trick is not to use too much citrus, which drowns out the mellow, smoothing influence of the cucumber.

You might be surprised that you don’t actually need many lemon and lime slices at all!

Tip #2: Don’t Leave Your Lemons and Limes in Too Long

After sitting too long, the citrus becomes sharp, and adding more water doesn’t really fix that sharpness, but just dilutes the other flavors. So, it’s bet to remove the citrus when you’re happy with how flavorful your water is, probably around 4-6 hours.

Now … if you’re thinking logically here, you’re probably gonna jump to the conclusion that the way to solve the bitterness problem is to peel your limes and lemons. That way, you don’t have to worry about pulling them out before they get bitter, right? Just remove the peel and outer pith (with all their bitter citrus oils). Ahhhh … sounds perfectly logical.

That’s what I was thinking, too!

BUT …

I tested it for you.

And, surprisingly, peeling doesn’t help as much as you’d think.

Plus, it creates new problems.

Which brings us to …

Tip #3: Don’t Peel Your Cucumbers or Fruit

Yes … peeling your citrus does help to prevent some bitterness. But it also leads to an unpleasantly strong, aggressive citrus flavor that overwhelms the smooth nuances of the cucumber and throws everything out of balance.

After sitting for awhile, it ends up tasting “Like lemonade that’s just not sweet.” Meh. Not the best.

You still have to take the citrus out of the water before it gets overwhelming. And it’s a heck of a lot harder to fish the citrus out when it doesn’t have any peels and has broken into lots of little bits floating through the water.

And peeling your citrus causes other dilemmas, too. Especially if you’re signing your infused water up for a beauty pageant (or just want it to actually look enticing).

Peeling creates UGLY water.

Now, I realize that you might not normally think you need to worry about how attractive your water is. But, friends, I’m here to tell ya: when you open the refrigerator door and see a gorgeous, photo-worthy pitcher of ice cold infused water sitting there … looks really do matter.

You WANT to drink PRETTY water!

Soooooo …

Don’t peel your cucumbers, lemons and limes. They’re so much lovelier, so much more inviting with their vibrantly colored peels still on.

That’s even more important if you’re making a batch of this infused water to set out at a party or share with guests. (Repeat after me … looks matter. At least when it comes to infused water!)

Trust me, I tested the whole peeling concept. It’s not an attractive situation.

Not only do you lose those eye-catching stripes of peel, but your citrus tends to fall apart, with messy-looking bits floating all around.

But, since you’re leaving the peels on, you also need to …

Tip #4: Wash Your Produce Well

Give your cucumber and citrus fruit a good rinse and maybe a scrub before you slice them.

You’re going to be soaking them – skins and all – in your drinking water, so you definitely want to be sure you’ve rinsed off any dirt.

You might be thinking that choosing organic cucumbers and citrus is a good idea here, too. And it is!

But, as I explain in more detail in my article on making “basic” Cucumber Water, garden-harvested or farm market organic cukes likely won’t have been waxed the way those in the grocery store have been, which may lead to them tasting a bit stronger. So, adjust the amount of cucumber slices if you need to.

Tip #5: Use Regular Ol’ Cucumbers

I go into A LOT more detail about this in my article on “basic” Cucumber Water, so if you really want to geek out on this point, head over there to soak up all the details.

I absolutely expected that the seedless English cucumbers would be the best.

Nope!

In test after test, the standard, garden variety cucumbers were the clear, hands-down winners.

If you’re making a pitcher to drink immediately – say within half an hour – you actually do get a bit more cucumber flavor from the English and mini cukes, straight out of the gate.

But none of my testers liked the VERY cucumber-y, assertive flavor of water made with either the English or mini varieties, after the water pitcher had been hanging out in the fridge for longer than an hour.

I’d recommend simply always sticking with regular cucumbers for making great Lemon Lime Cucumber Water. No need to overthink it or get fancy!

Tip #6: It’s Better Cold

Temperature isn’t important in terms of how the flavors develop or how strong they become.

What matters here is the simple fact that my testers all agreed they preferred drinking infused water like this when it’s nice and cold. (Regardless of what temperature the water was when I initially made the batch.)

So, it doesn’t matter if you MAKE your Lemon Lime Cucumber Water recipe with chilled water or room temperature water. BUT … it’ll taste best if it’s chilled when you serve it.

So, Should You Add Ice?

It’s an ideal way to get your pitcher of water temptingly cold FAST. And to keep your refreshing drink pitcher pleasantly chilled for outdoor events or long parties.

And, it’s prettier, too!

But it’s totally optional.

Just remember that those ice cubes will eventually melt into additional water. So, you may need to toss in a few extra, fresh cucumber and citrus slices after a while, to ensure your infused water stays flavorful.

Tip #7: Yep, You Can Reuse Your Slices (Or Eat ‘Em!)

If you’re serving your Lemon Lime Cucumber Water at a party and it’s disappearing FAST (or if you’re a champion water guzzler yourself!), then it’s quick and easy to simply reuse your slices and top off the pitcher with additional water.

Eventually, your slices will start to lose their flavor. But you should be able to add fresh water two – or maybe even three – times before that’s a problem.

When you notice that your cukes and citrus are losing their flavor, you have a couple choices. You can either toss in a few new slices from time to time to pep things back up (like, if you’re hurrying to keep your party buffet table stocked and full). Or you can start over with a fresh batch of slices.

And if you want to nibble a cucumber slice now and then? No problem! If it’s been floating around for a while, it may not be very flavorful, but there’s nothing wrong with trying.

So, with all those tips in mind, let me bring it all together for you …

How to Make Great Lemon Lime Cucumber Water

Step 1:

Grab a (rinsed) cucumber, a lemon and a lime.

As I discussed in more detail in Tip #3 above, there’s no need to peel them. (And they look much prettier if you leave all the peels on. So much more enticing … beckoning you, beckoning you to drink MORE water!)

Slice your cucumber nice and thin – about 1/8″ thick. Using 5 ounces of cucumber, you end up with about 24-30 slices, or about 1 heaping cup.

Slice your lemon and lime a little thicker, though – you’re shooting for about 1/4″ inch thickness on those. Why cut them thicker? Simply because if you go thinner than 1/4″ inch, they tend to fall apart.

I like to remove the seeds from my citrus slices, so those don’t end up in my water.

You don’t need very many citrus slices to add nice flavor and properly balance out all those cucumbers. (See Tip #1 above, about using the right ratio.)

Surprisingly, through all our testing, we found that just 4 slices of lemon and 3 slices of lime was the ideal combination.

Step 2:

Pile your pretty slices of cucumber and citrus fruits in a large pitcher and add water.

As I mentioned in Tip #6 above, I like to start with cold water, so my water is perfectly chilled and drinkable quickly.

Give it all a gentle stir.

Ooooohhhhh …

The slices glide around the water and look so inviting already!

Step 3:

Resist the urge to start glugging that lovely refreshment straightaway. It takes just a few minutes for those colorful slices to begin to meld their refreshing flavors with the water they’re cheerily floating around in.

Give it 10 minutes, minimum, and you’ll be rewarded for your wait!

From there, the flavors will become stronger the longer the water sits. (Preferably in the fridge, so it stays refreshingly chilled.)

Your water should last in the refrigerator for up to 2-3 days.

But, if you’re going to have it around that long, you’ll find that the citrus flavor becomes too strong and bitter. So, for longer storage, remove your lemon and lime slices when you’re happy with the flavor balance. (I generally like to take them out after about 4-6 hours).

You don’t need to remove the cucumber slices (although you can if you want to). Their soft, mild flavor doesn’t overwhelm the citrus notes, even if you leave the cukes in for the full 2-3 days. As an added bonus, leaving the cucumber slices in looks prettier, too.

Step 4:

It’s a good idea to gently give it all a stir again before serving, to swirl the flavors evenly throughout.

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

A lot of websites and “diet” advice get all amped up over infused water recipes being great as a detox drink or for helping to boost metabolism and weight loss. But, the true “detox” and health benefits of Lemon Lime Cucumber Water are really all about the water, and much less about the small amount of fresh fruits and veggies floating in it.

Humble, regular ol’ plain water is a healthy drink, all by itself … ideal for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without those pretty slices.

Sure, fruits and veggies have loads of good stuff going on (you might be thinking of those fresh lemons and limes and their vitamin C, for instance). But we’re not really looking at huge amounts of those nutrients from a few slices floating in your drink.

I go into additional detail in my article on “basic” Cucumber Water, but the key takeaway is that this Lemon Lime Cucumber Water is good for you … because water is good for you. From healthy skin to potentially helping to manage high blood pressure – the list of great health benefits goes on and on.

Add to that the fact that choosing infused water over sugary drinks saves calories and slashes sugar intake. Plus, it’s a great way to wean yourself off sugary drinks like soda and even sugar-loaded sports drinks.

So basically, the really big bonus here comes with the fact that people tend to find pretty-looking water like this much more enticing. And that means they’re more likely to drink enough water each day and hit their water intake goals, since if it feels special and tastes more interesting than plain tap water.

No doubt … when it comes to an easy health victory you can achieve on a daily basis, drinking more water is a very good thing!

Spa Water (That You’ll Actually Enjoy Drinking!)

There’s a reason that spas, high-end health clubs and swanky resort hotels so often have big, icy-cold glass jugs of infused water, all ready to welcome you as you enter.

Even though it’s ridiculously inexpensive to make, it feels pampering and special. And, of course, thirst-quenching!

So go on … pamper yourself a little!

Make up a gorgeous pitcher of delicious, refreshing Lemon Lime Cucumber Water. You just might be surprised how much you LOVE drinking water. (And how much you love opening your fridge to see a pretty pitcher waiting to greet you!)

~ by Shelley

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

So refreshing! This will definitely entice you to drink more water. And with the tips above, you'll get a lovely, balanced flavor every single time!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

Print

Ingredients

• 5 ounces unpeeled cucumber (regular cucumber, not seedless English – see note)
• 4 slices lemon (1/4" thick), seeds removed
• 3 slices lime (1/4" thick), seeds removed
• 2 quarts water (preferably chilled)

Instructions

1. Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
2. Add the cucumber, lemon, and lime slices, and the water to a large pitcher, stirring gently.
3. Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The flavor will become stronger the longer the water sits, and after a while the citrus flavor will become too strong and bitter. To prevent this, remove the lemon and lime slices when you're happy with the flavor balance (I recommend removing them after about 4-6 hours). You don't need to remove the cucumber slices, however.
4. Gently stir again before serving.

*** In addition to the brief notes below, be sure to refer to the article above for more details regarding the best type of cucumber to choose, why we don't recommend peeling your citrus, and numerous other helpful tips.

Notes

Type of cucumber: As discussed in the article above, regular "garden cucumbers" were by far the most popular cucumber variety we tested, particularly when the Lemon Lime Cucumber Water will be sitting for more than an hour. Taste testers specifically did not like the stronger flavor that developed when using seedless (aka English) cucumbers or the mini cucumbers we tested.

Water: Our taste testers definitely agreed that this recipe tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your Lemon Lime Cucumber Water within the first hour or two. Refer to the article above to read more about water temperature and adding ice.

Nutrition Information:

Yield: 8 Serving Size: 1 cup water
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gSugar: 1gProtein: 0g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •

Superheroes are everywhere at Halloween. All those tiny, kid-sized capes, Spidey masks, and Vibranium shields.

But does it sometimes feel like YOU are the biggest superhero of all? Using every parental superpower in the quest to fend off the candy attack?!?

*Kapow* take that, Snickers bar! *Shazam* back off, Skittles! *Kabam* see ya later, Twizzlers!

It can be tough to find creative, kid-appealing, HEALTHIER foods to help balance out all that processed sugar.

These Halloween Fruit Kabobs are a perfect secret weapon!

They’re a cinch to make (we’ve got tips for ya in a sec), they can adapt to all sorts of Halloween-y themes and color schemes, and they’re just plain fun.

Fun enough to grab some of the spotlight that’s normally shining on the sugar-loaded candy bags!

Fun enough for a party.

And definitely fun enough for an extra-special after-school snack to power up your tiny superheroes before they head out to trick-or-treat (and get all that *ugh* candy)!

One word of warning, though: adults love these as much as kids do. Honestly, probably even more! So to really be a superhero, make sure you’ve got plenty of extras.

Luckily, these are so darn easy, you don’t actually need a single superpower to make them! The kids will actually have a blast helping you, in fact.

Here’s all ya have to do:

How to Make Halloween Fruit Kabobs

These are basically just a riff on the Fruit Kabobs and Fruit Bouquets we originally taught you how to make almost 10 years ago (where does the time go?!?), and also on our summer-y Red, White and Blue Fruit Kabobs. The basic premise is entirely the same.

Step #1

Gather whatever fruit you’d like to use.

Below are some ideas for fruits that fit the obvious orange and black Halloween color scheme, plus fruits that come in green (the color of witches, frogs and Frankenstein!), yellow (the color of stars and a full moon), and white (because white goes with everything!).

Just some ideas to get you started. You can definitely stick with only orange and black, or pick and choose other colors to mix in however you please. Be creative and have fun!

Once you’ve selected what you’d like to use, wash your fruit, and peel it (if needed).

Then, cut large fruit like melons into kabob-sized chunks.

Step #2 (Optional … but Super Fun!)

If you’d like to really pump up the “wow” level, you can use cookie cutters to make all sorts of spooky shapes out of large fruits, like planks of pineapple or slices of melons.

Amazon has about a gazillion Halloween, superhero, and fall-themed cookie cutters to choose from.

You can stick with classic Halloween shapes like bats, ghosts, stars and pumpkins (like we did in our photos). Or, you can branch out into cutters that match your kiddos’ costumes or your party theme.

And don’t forget … star fruit is automatically star-shaped, without any cookie cutter needed at all. (Ideal for topping fairy princess fruit wands, if you happen to have any little princesses running around this Halloween!)

Step #3

Thread your fruit onto bamboo skewers, alternating the colors and types of fruit however you’d like.

That’s it! So enjoyable to make, and so very simple!

Serving Ideas

These spook-tacular fruit skewers are fantastic for:

Wanna REALLY Make These Fun??

You can easily (it truly IS easy … I promise!) turn your fabulous fruit skewers into a showstopper centerpiece! A fruit bouquet like you’d pay bucketloads of cash to order from one of those delivery places.

Ooooooh … fancy! (Now who’s REALLY a superhero? Hint: you, you, you!)

Simply follow our directions for How to Make a Fruit Bouquet!

How to Serve Your Spook-Tacular Kabobs

These are fresh, juicy and delicious straight-up, just as they are.

But, if you’d like to add a fruit dip alongside, we’ve got several great suggestions!

Serve your fruit kabobs next to our:

• Healthy Sugared-Vanilla Yogurt Fruit Dip
• 3-Ingredient Chocolate Dip
• Even try our Peanut Butter Silk Pie Dip

Or, for the very most ultimate Halloween-y presentation, go with our adorable Ghostly Halloween Fruit Dip (pictured below). It’s crazy-easy to make (again, no real superhero skills needed!), but it ratchets the fruity fun level up even higher still.

No matter what you choose, you truly will feel a bit like a superhero … or at least a super parent … fending off some of the candy onslaught with these festive yet healthy kabobs!

Need even more diabolically ingenious, healthier ideas for October snacks and Halloween parties?

We’ve gotcha …

So many terrific ideas for the most hauntingly spectacular, HEALTHY Halloween ever!

Happy, Happy Halloween to all you superhero parents out there! Keep rockin’ it out, one healthier step at a time, friends!

~ by Shelley

Halloween Fruit Kabobs

Yield: varies

Prep Time: 15 minutes

Total Time: 15 minutes

Festive Halloween Fruit Kabobs are so easy to make! They're fun for parties, special for after-school snacks, and impressive on fruit trays.

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •

Print

Ingredients

Orange Fruit Options

• Clementine or tangerine sections
• Cantaloupe or other orange melon
• Mangoes

"Black" Fruit Options

• Black grapes
• Blackberries
• Very dark blueberries

Green Fruit Options

• Green grapes
• Honeydew melon
• Kiwi
• Green apples

Yellow Fruit Options

• Star fruit (naturally star-shaped, no cooke cutter needed)
• Pineapple
• Golden kiwi

White Fruit Options

• Some melons like canary melons and sometimes honeydews and crenshaws
• Bananas

Instructions

1. Wash and, if needed, peel or cut your fruit.
2. If desired, use cookie cutters to make some cutouts by slicing melons or pineapple planks slightly thinner than the depth of your cutters (generally about 1/2" thick is good).
3. Thread fruit onto bamboo skewers, alternating colors and types of fruit in pretty combinations.

Notes

Make-ahead tips: Depending on which fruits you use, these fruit kabobs can generally be made at least a couple of hours in advance, and often even a day ahead. In addition, if you're cutting out shapes, that step can also be completed a day or two in advance. Store your prepared fruit, covered, in the refrigerator until serving. Note, however, that bananas, in particular, do not hold up well and should be added only at the last minute.

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The post Halloween Fruit Kabobs appeared first on Two Healthy Kitchens.

As Halloween rolls around each year, parents are once again faced with a tricky dilemma … how do we keep the celebrations fun, while limiting the sugar-y candy overload?

Whether those celebrations are for the kids, or for our own adult friends … the dilemma’s the same. At this time of year, there’s just too, TOO much sugar, and it never seems to end!

Ah, but it doesn’t have to be that way!

Yummy Fruit = Healthy Halloween Recipes!

There are oodles of creative ideas for pumping up the fun factor, while slashing the processed, junky sugar.

Fruit-filled recipes are a perfect solution, because the naturally occurring sugars in fruit help to keep things feeling sweet and indulgent. Yet fruits are leaps and bounds ahead of candy bars and all that processed junk, since they’re filled with fiber, vitamins, antioxidants, and lots of other “goodies”!

Sure, some of the recipes below still have a decadent coating of chocolate … or a sprinkling of festive, colored sugar. There’s still a little Halloween naughtiness here and there.

But featuring fruit as the main attraction in a recipe is a huge improvement over those Milky Way bars and Sour Patch Kids, no doubt!

Whether you’re looking for a quick after-school snack, a celebratory treat the kids can help you make, or a special recipe to take along to the next Halloween party … there’s sure to be a cute idea here you’ll love. And that you’ll truly feel great about sharing with people whose health and well-being you care about!

Halloween Fruit Recipes

1

Frankenstein Kiwis

These Franken-kiwis are surprisingly easy and so fun to make – like yummy little Halloween craft projects! With their fuzzy hair and pretzel stick mouths, they're a great way to add ghoulish whimsy to a Halloween fruit tray or after-school snacks, and they're eye-catching as edible Halloween party decorations!

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2

Apple Mummies

These adorable Apple Mummies are such a simple, healthy Halloween snack! Use red apples, green apples ... whatever type your kiddos like. Mini chocolate chips make perfect eyes, or go 100% fruit (and vegan) by using tiny dried blueberries. No matter what you choose, these take just moments to make, and your little ghosties will gobble 'em up!

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3

Ghostly Halloween Fruit Dip

Just 3 (hauntingly delicious) ingredients! Delicious with autumn apples, and extra-fun with fruit kabobs and Halloween shapes (we've got ideas for ya ... see the next item on our list!). And it's so darn cute that it doubles as both a delicious appetizer dip AND a party decoration. A delightful idea for a showstopper Halloween fruit platter!

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4

Halloween Fruit Kabobs

These Halloween-colored kabobs are creative after-school snacks and party foods, and they really dress up an October fruit tray. We've got lots of suggestions to customize 'em exactly the way you want, plus presentation ideas and delicious dips to serve them with, too (like our Ghostly Fruit Dip above)!

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5

Apple Monsters

These silly monster faces will be sure to make kiddos giggle, and you’ll be thrilled with the nutritious snack they’re begging for during Halloween. (But trust me ... you'll want to make extras for the adults, too!) With nut-free butter options like sunflower butter or WowButter, these can be made allergy-friendly for school parties, too.

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6

Halloween Fruit Salad

Photo Credit: fooddoodles.com

You don't have to compromise on spooky party style just because you're into healthy eating. Not at all, in fact! This magnificent watermelon jack-o-lantern sets a fantastic, festive scene! With great tips, including how to glam up your fresh fruit for adult parties.

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7

Halloween Chocolate Covered Strawberries

Photo Credit: partylicious.net

How fabulous is this?!? So easy to make chocolate-covered strawberries look top-notch professional! With detailed instructions on how to create the whole variety – mummies, skeletons, ghosts, jack-o'-lanterns, blood drips, and more. Imagine showing up at a party with a perfectly arranged box of these sweet treats ... I mean ... WOW!

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8

Chocolate Covered Strawberry Pumpkin Patch

Photo Credit: livglutenfree.com

And while we're talking chocolate covered strawberries, I just had to include this super-cute idea for creating an edible pumpkin patch. Could this possibly be more darling?!?

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9

Halloween Pumpkin Orange Gummies

Photo Credit: www.surfandsunshine.com

Made from orange juice, this 3-ingredient gummy recipe is a spooky-good, healthier alternative to typical Halloween candy. In fact, with no added sugar, it isn’t really “candy” at all. But these are still just sweet enough not to raise suspicion ... and kids love gummies, so you know these treats are sure to be a hit!

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10

Mango-Inspired Halloween Snack Board

Photo Credit: foxeslovelemons.com

Sure, this is just the cutest party snackin' board, full of great ideas that are hearty enough to stand in for dinner. But what I really loved was the wide variety of creative ways that it uses sweet, juicy, Halloween-orange mangos. Mmmmmm ... how about homemade bat-shaped tortilla chips with mango salsa, jalapeño popper mummies with mango sweet and sour sauce, monsters with mango tongues, or prosciutto-wrapped mango slices? So unique!

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11

Chocolate Covered Apple Slices

Photo Credit: pastryandbeyond.com

This is a fun recipe for kiddos to help you make. Thick apple slices are perched on a popsicle stick, dipped in decadent, semi-sweet melted chocolate, then decorated with a white chocolate drizzle to make delightful mummies. (And I love the suggestion to try other designs, like spider webs, too.) Easy Halloween treats that are a delight to make, with healthy fruit nestled inside ... perfect!

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12

Halloween Sugared Prosecco Grapes

Photo Credit: www.lemonblossoms.com

This adults-only treat is sweet, crunchy, boozy and so colorful. Bonus: it only requires 3 ingredients and is a cinch to make! Psssst ... create a kid-friendly version by soaking them in white grape juice or apple juice instead of bubbly Prosecco, so the whole family (or the whole PARTY) can enjoy these.

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13

Halloween Mummy Fruit

Photo Credit: thedecoratedcookie.com

Doesn't get much easier than this ... but still such a charming Halloween idea! Surprise your kiddos with a mummy in their lunchboxes. Or, decorate an enticing fruit bowl to keep on your counter throughout the season, beckoning your family to eat more, more, MORE fruit! Definitely a much healthier alternative to sticky-sweet candied or caramel apples.

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14

Papaya Popsicles with Melon and Pineapple

Photo Credit: summeryule.com

These healthy treats look like candy corn, but without the added sugar (since the tropical fruits add plenty of natural sweetness). And hey hey ... only 4 ingredients, too! Easy-peasy. With lots of great tips to help you, each step of the way!

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15

Orange Fruit Jack-o'-Lanterns

Photo Credit: thriftyjinxy.com

These jack-o'-lanterns manage to accomplish being both super-healthy AND so festive! Fill them with fresh berries like in the photo, or any other type of fruit you like. To go a bit more on the gruesome side, you could fill them with chopped kiwi, so they look like they have green slime coming out. Your choice! An ideal "walk-around" food for parties, served with toothpicks or tiny spoons.

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16

Halloween Jell-O (aka "Jelly") Eyeballs

Photo Credit: chezlerevefrancais.com

Canned lychees stuffed with blueberries make delightfully gruesome eyeballs, suspended in Jell-O (aka "jelly" in England, home of this terrific website). Never tried lychee fruits before? This tropical fruit is refreshing and naturally sweet, with a lovely, floral aroma. A conversation-starter at any Halloween party, for sure!

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17

Easy Monster Apples

Photo Credit: thedecoratedcookie.com

Whether you call these guys monsters or vampires, they've got big-time kid-allure, especially since they come with a set of wearable teeth! Get creative and try making these healthy snacks with other fruit, too. Oranges or even pears would become hauntingly fabulous with some googly eyes and pointy teeth, right?!? You can create an entire monster army to decorate your party table!

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18

Smoking Halloween Mocktails

Photo Credit: www.thisvivaciouslife.com

Featuring apple cider, orange juice and pumpkin puree, this fruity brew is as delicious as it is impressive. Make it extra-fun for kiddos by serving it in a large punch bowl with some plastic spiders and gummy worms for a mad scientist effect. Or, add a cinnamon stick for a more sophisticated version to pass 'round to the adults. Eerie and so fabulous, whatever you choose!

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19

Grape Caterpillar Skewers

Photo Credit: recipesfromapantry.com

Creepy-crawly green caterpillars are so simple to make for snacks or party fruit platters! And seriously ... who could resist these cute little guys with their endearing candy eyes? They'll be gone in a flash!

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20

Frozen Pumpkin Pie Yogurt Snacks

Photo Credit: onmykidsplate.com

Fun fact: pumpkins are, technically a fruit. So I absolutely HAD to include these clever "fruit" snacks in my lineup! These frozen snacks are especially perfect for warmer climates where Halloween is still hot and muggy.

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21

Healthy Pumpkin-Chocolate Chip Muffins

And again ... since pumpkin actually IS a fruit, these just HAD to make my list! Plus there's a big dollop of applesauce replacing most of the added fat, and even dates in the clever caramel swirl. Fruit-filled and nutritious, but also sweet and decadent! We call these "Kids' Favorite Muffins" for a reason! (And if you're a fan of pumpkin spice baked treats, be sure to check out our full collections of healthy Pumpkin Muffins and Pumpkin Breads, too.)

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22

Cute Halloween Fruit Cups

Photo Credit: www.thedenverhousewife.com

Use either fresh or canned pineapple and mandarin oranges, layered in a clear cup to show off the candy-corn stripes of festive color! With lots of suggested alternatives for both the whipped cream topping and the Halloween peeps, so you can customize however you like.

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23

"Spider" Healthy Halloween Snacks

Photo Credit: www.ohmy-creative.com

Ok ok ... so technically the only fruit here are the raisins that form the darling spiders' bodies. But I'm counting it! (Because it's just too darn cute to miss!) Make this ahead of time for parties, or to serve as an after-school snack. Oh – and if you'd like to perch your raisin-spiders on something other than a celery stick, grab some ideas from our recipe for creative Ants on a Log!

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24

Boo-Nana Ghost Bananas

Photo Credit: www.eatingbyelaine.com

These Ghost Bananas will add plenty of spooky silliness to your festivities, yet they're so simple to make that kids can do it on their own!

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25

Frozen Banana Ghost Pops

Photo Credit: thenitdawnedonme.com

Or, for a chillier take on ghostly bananas, try these yogurt-dipped banana popsicles! Keep a stockpile in the freezer for snacks and desserts all season long, or serve them up as a sweet finale to your Halloween festivities. Adorable!

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26

Clementine Pumpkins

Photo Credit: thriftyjinxy.com

Grab a bag of clementines and some celery, and you can easily create these delightful pumpkins at a moment's notice! They're ideal to tuck in a lunch box, have as an after-school snack, or add some extra fun to a Fall Harvest Party. Psssst ... and since pumpkins are related to fall in general, and not just to Halloween, these could even find a place on your Thanksgiving table next month!

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27

FrankensteinFruit Cups

Photo Credit: ottawamommyclub.ca

This monstrous idea is basically a craft project and a healthy snack, all in one! Wonderful for keeping kiddos busy or for a project station at class Halloween parties.

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28

Halloween Baked Apples

Photo Credit: cookingjourneyblog.com

These baked apples are stuffed with prunes and almond slices and lightly sweetened with honey or caramel syrup. For an extra-special touch, try carving jack-o'-lantern faces (like the apples in the back of the photo). Scrumptious as a dessert, or even a special breakfast to kick off Halloween morning!

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29

Spooky Halloween Snack Board

Photo Credit: www.yourhomemadehealthy.com

Celebrate Halloween in style with this spooky snack board! Filled with tasty snacks and all your favorite orange and "black" foods, it's a festive treat for a crowd. It includes plenty of fruit, like orange wedges, blueberries, grapes, and blackberries, but you can use the wide variety of suggestions and swaps to change it up or add even more fruit if you'd like.

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30

Revolting Halloween Edible Fruit Scabs

Photo Credit: craftinvaders.co.uk

This truly is a revolting, ghoulish idea ... it's got all kinds of gory kid-appeal! Made with fruit puree, it's sticky enough to cling well to your skin. Like zombie skin that kids can peel off and eat – so perfectly, spook-tacularly gross! Even better? There are ideas for edible "blood" and "pus" too. I'm so incredibly grossed out, just thinking about it ... so I'm certain kids are going to go crazy for this!

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31

Gluten-Free, Healthy Halloween Snacks

Photo Credit: meaningfuleats.com

At first glance, these snacks may look a lot like some of the others on our list. But I specifically included them because they all feature only gluten-free ingredients, with an emphasis on easy-to-find, simple options (like sunflower seeds and chocolate chips) you probably already have on hand. If you or someone you love is following a gluten-free diet, don't despair! There are still lots of fantastic Halloween foods to choose from!

Get the Recipes!

This Halloween, you’ve got options!

You can still create magical, spooky fun without always letting sugary treats like Reese’s cups and Snickers bars elbow their way to center stage.

Try offering up some of these fruit-filled ideas instead!

They’re deliciously more healthy Halloween treats that you’ll actually feel terrific sharing with those you love!

Psssssst … For even more ideas you’ll feel great sharing, check out our collections of healthier Vegan Halloween Desserts (with lots of gluten-free and allergy-friendly options, too). And also our big-batch Non-Alcoholic Halloween Punch recipes and (small-batch) Alcohol-Free Halloween Drinks like virgin mocktails and festive kids’ drinks.

Happy Halloween, everyone!

~ by Shelley

The post 31 Halloween Fruit Recipes (Fun Snacks, Treats & Party Foods!) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Vegetarian  •  Gluten Free  •

Need a go-to, signature summer salad that’s quick and easy to throw together, yet special enough to share at all those summertime potlucks, family reunions and neighborhood cookouts?

Something effortless but impressive? That’ll have people nudging you to ask for the recipe?

Or maybe you’re looking for a refreshing side salad you can quickly assemble on a hot summer evening, to make a weeknight dinner feel more special?

Either way, this beautiful salad with peaches and summer cherries is a perfect choice!

Why You’ll Adore This Summer Peach Salad

This salad truly is an absolute standout. Wins raves every single time!

It channels warm, sweet sunshine-y flavors … yet it’s really, really simple to pull together. It’s got:

• Sweet, juicy, perfectly ripe peaches
• Fresh cherries (that fleeting summer heartthrob)
• Crunchy sliced almonds
• Creamy goat cheese
• All drizzled in a super-flavorful, tangy-sweet Honey Balsamic Vinaigrette!

I originally created this fresh Peach Salad recipe for a “Christmas in July” party. I wanted to riff on our hugely popular Salad with Goat Cheese, Pears and Candied Pecans, which is a favorite at the holidays. It highlights autumn-winter vibes with pears and dried fruit … so I leveraged that base concept but introduced more summer-fresh ingredients for a nod to our holiday traditions (but in July!).

Besides showcasing some of the most treasured summer fruits (instead of winter-y produce), I also tweaked the reader-favorite Maple-Balsamic Dressing from my original holiday salad.

1. I swapped out the maple syrup in the Maple-Balsamic version, and used a touch of honey instead. Its fresh, light sweetness is ideal with fresh peaches.
2. And, I used a white balsamic vinegar (you might also see similar products labeled as golden balsamic) instead of the typical brown-colored balsamic vinegar. Let’s talk more about that for a minute …

Which Balsamic Vinegar to Use for This Salad

I selected white (golden) balsamic purely because it looks so much prettier in this Peach Salad. Its golden color is like liquid sunshine, and it coats the salad with a gentle, subtle color, rather than overpowering the appearance with the dark-brown of typical balsamics.

White balsamic vinegars often have a slightly lighter flavor, too, but that’s really not a big deal in this salad either way. Brown and white-gold vinegars are often used interchangeably, and both will taste nice in your dressing.

SOOOOOO …

The choice mostly comes down to appearance.

Regular, brown balsamic will still taste terrific. It just won’t look quite as pretty. Your choice … and your salad will be delicious, whichever you choose (I promise)!

All right! Ready to make this salad? Here’s all you have to do …

How to Make This Lovely Salad

Ingredient Prep

• Rather than slicing the peaches, I prefer to cut them into bite-sized chunks. This makes the salad easier to eat, especially in summer picnic and outdoor potluck situations (as people balance plates on their laps and dig in with plastic sporks!).

• Pit your cherries and cut each of them in half. A cherry pitter is a lifesaver for this task!

• Now, about those almonds. Buy unsalted, thinly sliced ones, rather than slivered or whole almonds. Sliced ones offer the perfect amount of crunch without being toooo prominent amidst the soft, juicy peaches and cherries. If you wanna take the extra time to lightly toast them, you can certainly go for it, but I honestly never do.

Once you’ve got your ingredients ready, you’re all set to pull this recipe together in moments!

Step #1

Heap your salad greens in a large bowl or on a deep, rimmed serving platter.

Alternately, if you’re making this salad as part of a fancier, plated meal (maybe a ladies’ luncheon or bridal shower), you can divide the greens among individual salad plates.

Wanna make your salad extra eye-catching, and fully channel those summer sunshine vibes?

Use a few extra peach slices to create a pretty sunburst on top!

It’s a simple but enticing way to carry the sunshine theme all the way through. And, it gives people a little hint at the sun-ripened fruit and golden-yellow dressing they’re about to enjoy as they dig into your colorful salad.

Step #2

Making the wonderfully sweet and tangy white balsamic vinaigrette dressing is a snap.

Simply grab a small bowl and whisk your dressing ingredients (your vinegar, honey, oil, mustard and salt) together. You want the vinaigrette to emulsify, and you also want to be certain all the salt has dissolved.

Step #3

To prevent your gorgeous salad from getting soggy, I always recommend that you dress this type of green salad right before you serve it.

Alternately, you can also set the dressing alongside the salad so everyone can dress their own portion, or pass the dressing at the table.

How to Choose Great Peaches

Making a salad with peaches means that you want the peaches to be really fabulous. Juicy, and sweet and hugely flavorful.

But sometimes it’s hard to find peaches that measure up. You know … those disappointing ones that are mealy and kinda dry and flavorless. *SAD*

How do you know for sure if the unripe peaches you see in the grocery store will ripen into those glorious poster-children of summertime bliss?

Well, I’ve got some tips to help you out and improve the odds!

Look for peaches that have varied, vibrant tones and colors. But, avoid one specific color: green. A green peach is an indicator that the peach was picked too early. The entire peach may not be ablaze in deep russets and oranges, though – expect to see lighter areas here and there, where the peach got less sunlight.

But once you get those carefully selected peaches home, how can you tell when they’re ready to eat? Onto the next tip …..

How to Know When Your Peaches Are Perfectly Ripe and Ready to Use

Peaches get sweeter and juicier as they ripen. For the best, most flavorful salad, you want to wait for your peaches to fully ripen into glorious, sweet and juicy perfection!

So, how can you tell when your peaches get to that stage?

Just give them a gentle squeeze, particularly up on their shoulders. If they slightly yield to your gentle pressure, you should be good to go. (It’s always best to plan at least a day or two ahead if you want to make this salad, to ensure your peaches have enough time to ripen fully.)

Outstanding fruit will make for an outstanding summertime salad!

Adjusting the Yield of This Recipe

I’ve written the recipe card below to make a fairly large bowl of salad. Perfect for a summer party!

But it’s simple to adjust the amounts down … or, heck … even to double or triple them for a really BIG gathering.

Use the approximate topping amounts as a guide, but don’t stress over being completely precise on the fruit, nut and cheese toppings. You can vary those amounts slightly to taste, anyway.

The key is to make sure you’ll have enough vinaigrette. I always over-estimate on the salad dressing, since some people pour heavily. Plus, the dressing refrigerates great for several days, so I’m delighted to have leftover dressing to enjoy later!

If you could taste happy, warm summer sunshine, I bet it just might taste like this pretty, fresh Peach Salad. It’s absolutely the best salad for celebrating summertime.

Give it a try and see if you agree!

Without a doubt, at the very least, I can predict that it’ll become a go-to for you all through summer peach season. Impressively lovely and delightfully delicious … yet so very simple, simple to prepare.

Ahhhhhh … just the way a summer recipe should be!

Peach Salad with Cherries and Goat Cheese

Yield: 22 cups

Prep Time: 10 minutes

Total Time: 10 minutes

This pretty salad is like delicious, happy summer sunshine in every single bite! The recipe is written to serve a crowd, but it's easy to scale down for smaller family dinners, and you can roughly estimate the amount of the different toppings to suit your preferences. Always crazy-popular – be ready to hand out the recipe!

•  Ready in 30 Minutes or Less  •  Vegetarian  •  Gluten Free  •

Print

Ingredients

Salad:

• 10 ounces salad greens (such as spring mix and spinach blend)
• 2 3/4 cups peaches (or white peaches or nectarines), from about 3 peaches, pitted and chopped (plus extra to form a "summer sunshine" decoration on top, if desired)
• 1 pound fresh cherries, stemmed, pitted and cut in half (about 70 cherries to equal about 2 3/4 cups)
• 1 cup sliced almonds (unsalted)
• 4 ounces crumbled goat cheese

Dressing:

• 1/4 cup white or golden balsamic vinegar (can sub regular balsamic; see note)
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon smooth Dijon mustard (see gluten free note if needed)
• 1/8 teaspoon kosher salt

Instructions

1. Place the greens in a large serving bowl (or divide among individual salad plates), layering in a little bit of the peaches, cherries, almonds, and cheese as you build the salad. Sprinkle the remaining peaches, cherries, almonds, and goat cheese over the top of the salad. (Optionally, arrange a few additional peach slices in a sunshine pattern on top, as shown in the photo in the article above.)
2. For the dressing, whisk together balsamic vinegar, honey, olive oil, mustard, and salt until emulsified.
3. Dress the salad just before serving, or pass the dressing at the table.

Notes

Yield: I created this salad specifically for larger summer gatherings, but you can easily adjust the yield to make a smaller amount for a family dinner. You don't have to be exactly precise in measuring the toppings if you adjust the yield, as you can scale each topping up or down to your liking.

Balsamic Vinegar: As discussed in more detail in the article above, white (aka golden) balsamic vinegar is a great choice when you want your vinaigrette dressing to have a lighter color. The taste will still be fine if you substitute regular (brown) balsamic vinegar, but the final dressing will be brown instead of sunshine-yellow.

Serving tips: Just like with our popular Salad with Goat Cheese, Pears and Candied Pecans, this salad is loaded with toppings, which is exactly how my family likes it best. Feel free to tweak the exact proportions to suit your family's tastes. Also, if you're going to serve the salad buffet-style and want to pre-dress it, it's important to add the dressing just prior to serving, so the greens don't wilt upon standing too long. When pre-dressing the salad, you may want to reserve some of the dressing and offer it at the side, since some people prefer their salads more lightly dressed than others.

Gluten free mustard: While many (but not all) mustards are inherently gluten free, if you're watching your gluten intake, be sure to look for a brand that is specifically labeled as gluten free.

Nutrition Information:

Yield: 22 servings Serving Size: 1 cup
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 49mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

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The post Peach Salad with Cherries and Goat Cheese appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •  Paleo  •

Easy appetizers are essential at the holidays. All those last-minute gatherings, office parties, and drop-in visitors require a constant stream of tasty nibbles.

We all need some no-brainer recipes that can be whipped together in moments … but that look and taste celebration-worthy.

Even better if they actually manage to be guilt-free, too. (More room for a couple Christmas cookies later!)

This fabulous Cranberry Salsa checks every single box!

Why You’ll Love This EASY Cranberry Salsa Recipe

Well … first off, because it’s truly so darn easy!

I’ve seen some recipes that require cooking the cranberries, but there’s no cooking to be done here.

Keep the ingredients on hand, and an attention-grabbing “wow … what’s this??” holiday appetizer is just minutes away!

And this salsa keeps well for several days, so you can make it ahead, too. No last-minute stress of making an appetizer as you rush out the door for yet another Christmas party.

Plus, it’s full of delicious, festive flavors …

• Tart, fresh, crimson cranberries
• Juicy, sweet pineapple and a kiss of honey
• Kicky jalapeño (you can scale the heat up or down here … more on that in a sec …)
• And, of course, those salsa regulars: red onion, cilantro, and a squeeze of lime juice to tie it all together

It’s uniquely delicious!

As if all that wasn’t enough to love: A huge added bonus is that this Cranberry Salsa recipe is actually better for you than many others you’ll come across, too.

How This Salsa Recipe Is Healthier

That golden, tropical pineapple not only adds sunshine-y, tropical vibes … it also helps to make this salsa better for you.

A lot of Cranberry Salsa recipes call for 3/4 cup to even a whopping full cup of refined, white sugar.

Instead, we use a bit of honey, which boasts some nice micronutrients, plus 1/4 cup of juicy, sweet pineapple. In addition to a wallop of vitamin C, pineapple has oodles of other vitamins, minerals, and anti-inflammatory properties.

Nice!

It all adds up to a much more nuanced, layered sweetness than you’d get with plain white sugar … and it’s a whole lot better for you, too!

Oh, and let’s not forget all that great nutrition riding along with the cranberries, onions, peppers, and cilantro. Produce for the win … especially when it tastes this fantastic!

Alrighty. Ready to blitz up a batch for yourself? You’ll only need a few minutes and a handful of ingredients …

How to Make Your Cranberry Salsa

Step #1

Put your cranberries in a mini food processor (I like to use the smallest one in my Ninja set).

Pulse them just 2 or 3 times.

You don’t want them to be completely pulverized yet. It’s ok if there are still some big chunks.

Scrape down the sides of the processor and add your juicy pineapple.

Pulse it again, maybe just 2-4 times more, scraping down the sides in between pulses if you need to.

The exact consistency is up to you, but you’re basically looking for small, fairly uniform bits of both the cranberries and the pineapple.

Step #2

Scoop your cranberry-pineapple mixture into a bowl, and stir in all the other ingredients.

And just like that … you’re done!

How easy was that???

Your Cranberry Salsa is delicious right away, so feel free to start dipping. Grab some crunchy, multi-grain tortilla chips, and get on in there!

Or ……

Making Your Salsa Ahead

If you want to make your salsa ahead, it’s also terrific (refrigerated) for up to about 3 days.

As it sits, it’ll release a little juice, so you may want to give your Cranberry Salsa a stir before serving it up.

After a day or two in the fridge, you’ll notice that the cranberry juice will turn the whole mixture a more uniformly vibrant crimson. Still gorgeous, but with not quite as many varied colors as you see in my photos, right after my salsa was freshly made.

If your refrigerated, day-old salsa needs a color refresh, you can sprinkle a bit of minced cilantro on top for some extra (Christmas-y) green.

The flavors will also meld a bit as this salsa sits, but it’s honestly great either right after its made, or after being refrigerated for awhile. Your choice.

Oh – but I promised to tell you how to scale up the heat if you wanted it spicier, didn’t I?? Ok – let’s talk about that!

How to Make Your Salsa Hotter (or Keep It Mild)

Most of the heat in jalapeños (and other chile peppers) is in the internal ribs and seeds, especially as you get closer to the stem end.

To keep this Cranberry Jalapeño Salsa nice and mild, simply remove all of the seeds and white ribs from your jalapeño before mincing.

If you’d like to add some heat to your salsa, reserve some seeds and minced internal ribs, and add a little bit of them at a time, until your salsa is as kicky as you’d like.

I’ve been surprised how just a tiny bit of the seeds and ribs jumpstarts a good pop of heat. So, I definitely recommend going slowly and adding just a smidge at a time. Stir it all through your salsa really well, and taste to see if it’s spicy enough, before adding a bit more, if needed.

More Super-Easy, Super-Festive Holiday Appetizers

Planning a big appetizer buffet?

Or maybe you’re the life of every party and get allllll the holiday invites … and therefore need oodles of great recipe ideas?!? (Go, you!!)

Either way, I totally believe that the holidays require extra appetizer recipes because there are just so many snacking situations.

So, I’ve definitely gotcha covered on this one. Here are a few more of my quick-and-easy faves:

• 5-Minute Pomegranate Salsa
• 3-Minute Sweet and Spicy Cream Cheese Dip
• 10-Minute “Hummus Wreath” Christmas Appetizer
• 10-Minute Cranberry Dip with Goat Cheese (can be served as a dip or on crostini as a finger food)

I’ve also got collections of terrific Appetizers for a Christmas Potluck and (non-Christmas-specific) Party Food Appetizers from all across the Internet, plus a super-popular collection of holiday-themed, seriously CUTE Christmas Appetizers and (of course!) a collection of more than 20 ultra- EASY Christmas Appetizers, too.

Whatever type of appetizer you’re looking for … if you want even more, MORE, MORE great inspiration, I’ve got your back!

With this quick appetizer on deck, you’ll be party-ready all season long!

And with its unique flavors, your salsa is sure to attract attention and win plenty of “mmmmmmms” and wowwws” – while you’re stress-free and lookin’ like a holiday party pro. With more time to relax and revel!

Cranberry Salsa

Yield: 1 cup

Prep Time: 7 minutes

Total Time: 7 minutes

This festive Cranberry Salsa ingeniously slashes refined sugar – succulent pineapple adds sweetness and salsa-y flair. Delicious, quick and easy (and guilt-free, too)!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •  Paleo  •

Print

Ingredients

• 1 cup cranberries
• 1/4 cup diced fresh pineapple
• 1/4 cup finely chopped cilantro
• 2 1/2 tablespoons finely chopped red onion
• 2 tablespoons honey
• 1 tablespoon minced jalapeño (see note about adjusting spiciness)
• 2 teaspoons fresh lime juice
• 1/16 teaspoon kosher salt

Instructions

1. In a mini food processor, pulse cranberries 2-3 times. Scrape sides and add pineapple, pulsing 2-4 times more until desired consistency is reached.
2. Scoop cranberry mixture into a bowl and add all other ingredients, stirring to combine.
3. Serve immediately or refrigerate, covered, for up to 3 days.

Notes

Jalapeño spiciness (adjusting heat): The exact heat varies a little from one jalapeño to the next, but if you remove all the interior ribs and seeds they're not very spicy at all. For a mild salsa, completely remove all seeds and ribs from your pepper. If you'd like a little more heat, I recommend adding just a few seeds and a tiny bit of the minced ribs at a time. Taste and add more until your desired heat level is reached. (Go slowly, as a little can add quite a bit of heat.)

Adjusting yield: This recipe, as written, makes a modest 1 cup of salsa, which is great for a small gathering. It's easy to scale the recipe up, and I often double or even triple the recipe for larger groups or to keep some on hand in the fridge. Depending on the size of your food processor, it may work best to pulse large amounts of cranberries and pineapple in batches. (Note that a typical 12-ounce bag of cranberries equals about 3 1/2 cups of berries.)

Nutrition Information:

Yield: 8 servings Serving Size: 2 tablespoons
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 0g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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(Originally published as 10-Minute, No-Cook Overnight Oats with Apples, Cranberries and Cinnamon on August 7, 2014. Recipe, photos and text completely updated.)

This Recipe Is:   •  Ready in 30 Minutes or Less (Plus Chilling)  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

I don’t know about you, but morning is definitely not my bright-and-shiniest moment.

Before my bleary eyes even open, I’m somehow simultaneously experiencing both a thick, mental fog … and also a jarring, panicked dash through the day’s to-do list.

Starting with OMG girl, what’s the breakfast plan??

But you know what’s awesome? When breakfast is already DONE!

My feet haven’t even hit the floor yet, and I’ve already got the very first thing checked of that looming to-do list!

YES! Breakfast is ready and waiting!!

Thank you, wonderful and delicious and practically life-saving Apple Overnight Oats. I am dying to punch the snooze one more time, and I still haven’t brushed my teeth, and WOW do I need some coffee … but thanks to you, my morning just got so, so much easier!

If your mornings are ever hectic and rush-rush and busy … or just kinda hard … then you, my friend, need these Apple Overnight Oats in your life, too!

But first, you might actually be wondering, hey …

What Are Overnight Oats?

Basically, Overnight Oats are a cool and refreshing, no-cook oatmeal. Oats are combined with a liquid (usually some sort of milk) to soften up and thicken overnight in the fridge. Plus, you also add whatever fruits or flavorings or mix-ins you like. Sometimes Greek yogurt is also stirred in for a creamy boost of protein.

It’s the same concept we use in making our Easy Blueberry Overnight Oats and our Praline Peach Oats. And really, all these Overnight Oats recipes are pretty similar to the idea behind Overnight Chia Pudding, too (another one to put on your must-try breakfast list!).

Super quick, super easy. Every.single.time.

Overnight Oats are a great meal prep option for making mornings so much easier. Mix ’em up the night before, and breakfast is ready and waiting for you!

Why You’ll Love This Specific Recipe

So, ok … I think we can all agree that the whole quick, easy, make-ahead thing is a total win here. That’s obviously a terrific upside to any Overnight Oats recipe.

But what about this specific recipe? Why should you be running to your grocery list to add the ingredients right.this.very.minute?

Mmmmmmm … because …

• Loads of crisp, juicy apple chunks.

• Crunchy walnuts and little pops of dried cranberries for extra layers of flavor and great textures. (This is no boring bowl of oats, my friends!) It’s fully loaded with goodies!

• Those classic, cozy homespun flavors of cinnamon and vanilla and a little caramel-y brown sugar.

• All mixed into a creamy-dreamy base of old-fashioned oats and milk and protein-rich vanilla Greek yogurt.

Kind of like apple pie for breakfast!

Except energizing and filling all morning long. And portable. And nutritious. And just basically all-around awesome.

Yes … yummmmmmm … the morning just keeps getting better and better, doesn’t it?!?

Wanna make it (so your tomorrow can be better x1000)? Here’s all you’ve gotta do:

How to Make Apple Overnight Oats

This truly takes only about 10 minutes, tops!

If you can chop up an apple and make your arm move in a “stirring” motion, you’re totally set here, I promise!

And notice: there are basically just 2 very simple steps. Two!

Step #1

Combine all your ingredients in a bowl, and stir ’em up. (Told you this was EASY!)

And if you thought step 1 was easy … check out step 2 …..

Step #2

Cover and chill overnight.

Done!

For real – that’s it!

Now, you do have a couple choices here, but they’re easy ones:

Option 1: You can simply throw some plastic wrap over your mixing bowl full of Overnight Oats and let everyone serve themselves in the morning.

Option 2: Or, you can pre-portion your Oats into individual serving containers, so breakfast is all ready for a grab-and-go-and-eat-on-the-run kinda morning.

Oh … but maybe I should add one more step, just so we can all pat ourselves on the back …

Step #3

Wake up the next morning (after hitting at least one extra “snooze”, ’cause … hey … you’ve got the time) to the happy, relaxed feeling of “breakfast is already done”!

Yay, us!

It’s lookin’ like a winner of a day, and we’re already crushin’ it!! Ahhhhhh … awesome feeling.

Recipe Update: Now with MUCH Less Sugar!

When we originally tested, tested, and re-tested this recipe back before we first posted it in 2014, we liked the interplay of very tart Granny Smith Apples with sweet brown sugar.

But, over the years, I’ve found that I’m just not comfortable with so much sugar – the original recipe called for 1/4 cup.

I’ve updated the recipe to use sweeter Honeycrisp apples, and slashed the brown sugar to just 1 tablespoon. It’s enough brown sugar to still offer up a cozy, homey, caramel-y background flavor … but much healthier, too!

Sidenote: If you’re a loyal THK’er who’s been making this recipe for years, you might also notice that I’ve increased the amount of milk.

The original 2014 recipe called for just 1/3 cup milk, but I’ve upped it to 2/3 cup. I tested about 10 different batches of these Apple Cinnamon Overnight Oats last month, as I was tweaking the apples and sugar. And, I found that the additional milk yielded a more pleasantly creamy final recipe, that was still thick enough to be really portable.

If you like ultra-thick Overnight Oats, you can certainly stick with the original 1/3 cup of milk.

And the opposite is also true, of course. If you’re not worried about portability, you can thin your oats out a bit in the morning before you eat.

As an example: I often send my hubby out the door with the portable, thicker version (made just as the recipe’s written), and then add a little milk to my own bowlful at home, as I sit down at my computer to start the day.

How to Serve Up Your Apple Cinnamon Overnight Oats

This recipe is definitely meant to be served chilled … straight from the fridge.

No need to heat it up.

Just grab it, and you’re off to seize the day.

If you want, you can toss a few more apples, cranberries, or nuts on top for a pretty presentation, but that’s totally optional. It’s delicious just as it is!

A Win on Busy Mornings!

This Apple Overnight Oats recipe has so many things going for it.

√ It’s healthy.

√ It’s delicious.

√ It’s reeeaaalllllyyy quick and simple.

Whip up a batch, and you’ve got breakfast for several days! (Well, if you’re lucky … ’cause it might not last that long.)

Ahhhhh … mornings just got a whole lot easier!

Need More Super-Quick Breakfast Ideas? You’ll Love:

• 5-Minute Healthy Avocado Toast with Smoked Salmon
• 10-Minute Almond Joy Oatmeal
• Easy Chia Seed Pudding
• Farmers’ Market Overnight Breakfast Egg Casserole (Feeds a crowd!)
• 10-Minute Pumpkin Pie Oatmeal

Apple Overnight Oats

Yield: 3 1/2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Loaded with protein, and bursting with fruit and nuts! This easy, hearty breakfast takes just 10 minutes to prep and is ready when you are!

•  Ready in 30 Minutes or Less (Plus Chilling)  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Print

Ingredients

• 1 3/4 cups cored and chopped apple (we prefer Honeycrisp – see note)
• 1 cup old-fashioned oats (see note)
• 1 cup nonfat vanilla Greek yogurt
• 2/3 cup nonfat milk
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tablespoon packed brown sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• optional for serving: additional apple chunks, cranberries and nuts to garnish on top; additional milk to thin slightly, if desired (see note)

Instructions

1. Place all ingredients in a large bowl, and stir thoroughly to combine.
2. Cover and refrigerate several hours, or overnight. Serve chilled.

Notes

Apples, yogurt and sugar: We prefer this recipe with sweet-tart apples like Honeycrisp. We originally tested and posted this recipe back in 2014 with tart Granny Smith apples, but over the years, we found we didn't like using so much extra sugar (the original 2014 recipe had 1/4 cup brown sugar) to offset the tartness of the Granny Smiths. Feel free to experiment with whatever apples you prefer, adjusting the sugar if needed. (Note that various brands of vanilla Greek yogurt also differ in their levels of sweetness.)

Oats: For best results, do not use quick oats in this recipe. The consistency of quick oats isn't hearty enough to withstand overnight refrigeration. By morning, the quick oats will have broken down, and will be paste-like. Throughout our testing, we found that old-fashioned oats are truly the best for Overnight Oats recipes.

Adjusting consistency: Using 2/3 cup milk gives these Apple Overnight Oats a creamy but thick consistency that's perfect for eating on-the-go. If you're not eating on the run and you'd prefer a slightly looser consistency, though, you can thin your serving by stirring in a little extra milk just before eating.

Nutrition Information:

Yield: 5 servings Serving Size: about 3/4 cup
Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 62mgCarbohydrates: 34gFiber: 4gProtein: 8g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Apple Overnight Oats appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

I used to think oatmeal was just a cozy, steaming-hot, wintertime breakfast. Silly me.

That was before I met overnight oats – the creamy, cool, refreshing creation that is truly summer’s version of breakfast comfort food.

And once I tasted Gretchen’s Overnight Oats with Apples, Cranberries and Cinnamon … well, I was crave-crazy, head-over-heels in love with the idea.

I took her recipe and ran with it. I ran and ran (we’re practically talking an overnight oats marathon here, I ran so much with the idea) … making up my own variations based on whatever I had in the fridge.

This blueberry-almond version was, hands-down, one of my family’s favorites (Praline-Peach was another).

Trust me – once you try this, you’ll know exactly why!

Why You’ll Adore These Blueberry Overnight Oats

Overnight, cold oatmeal is deeply satisfying (just like its steaming hot, winter-y hot oatmeal cousin), but it’s also so very refreshingly cool and light.

It’s got the keep-you-filled-up-and-going-strong combination of fiber and protein, but it won’t weigh you down. You’ll be out the door in a flash – fueled up and ready for the day’s adventures!

•  This blueberry version features crunchy almonds, a bit of tropical coconut, and irresistibly plump berries. Mmmmm … plus a tiny hit of almond extract to play up the nutty sweetness. (Pssst … if you love this flavor combo as much as I do, be sure to check out my super easy No-Bake Blueberry Almond Oatmeal Bars, too!)

•  Creamy vanilla Greek yogurt is stirred into the milk to make these overnight oats feel much richer and more decadent than recipes made with milk alone. And of course, Greek yogurt boasts probiotics and a nice little bump of protein.

•  Just a hint of cinnamon and some warm, caramel-y brown sugar notes round it all out – so this isn’t just a healthy overnight oats recipe … it’s an undeniably scrumptious one, too! 

Light but filling. Quick but delicious. Easy but satisfying. Yup. Gotta love overnight oats!

But wait. Maybe you’re new to the whole concept of overnight oatmeal, just like I was. Maybe we need to jump back to the beginning, because you’re wondering …

What Are Overnight Oats?

I’m glad you asked!

Basically, overnight oats are made by soaking oats in a liquid (usually some sort of milk) to soften them and thicken the mixture until it’s about the consistency of traditional, hot oatmeal.

Various recipes add flavorings (like vanilla or almond extract), spices, fruits, or nuts. And some recipes (like this one) lean into the wonderfully creamy and nutritious addition of yogurt.

Overnight oats recipes are terrific for busy families and for meal prepping, since they’re made ahead of time (ahem … that’s the overnight part of the equation!). They wait patiently in the fridge, for whenever you’re ready to grab your power breakfast and kick your day into gear!

Overnight, cold oatmeal is very similar to overnight chia seed pudding, if you’ve ever tried that. And if you haven’t tried chia pudding, well then you’ve absolutely gotta give it a shot, too – maybe starting with our basic Overnight Chia Pudding recipe, our delightful “copycat” Chia Pudding with Coconut Milk, or maybe our decadent “Candy Bar” Chocolate Chia Seed Pudding.

But I digress … for now, stick with the overnight oatmeal thing we’ve got going on here … you can foray into the joys of Chia Pudding next week!

How to Make Blueberry Overnight Oatmeal … in Truly Just Minutes!

This is so ridiculously quick and easy that if you blink you might miss it. Ready? (Prop those peepers open with toothpicks if you have too …)

Step #1

Mix together all the “wet” ingredients in a medium bowl.

Step #2

Then, stir in your oats, almonds and coconut.

Step #3

Once it’s all thoroughly combined, gently stir in your blueberries, being very careful not to smash them.

That’s it! Done and done!

Cover that bowl (or portion it out into single-serve containers), stash it in the fridge, and forget about it until the next morning. (You know, the next morning: when you’re rushing around, wishing your breakfast was already made, and then you remember … oh wait! … it IS already made! Yep, you’re already winning and the day’s hardly even begun!)

How to Transform This Into an Instant “Quick Oats” Recipe

If you’re like me, overnight oatmeal is an ideal … that sometimes just doesn’t quite happen.

I’m honestly pretty terrible at remembering to make breakfast the night before (so it’s all nice and ready to go in the morning). I looooove the idea. But somehow, the day gets away from me, and I don’t always quiiiiite get it done.

My answer? I figured out a couple simple tweaks so I could actually make overnight oats quick oats in just minutes!

Two easy changes, and your Blueberry Overnight Oats become instant, “it’s-morning-and-mommy-didn’t-plan-ahead-and-we-need-a-quick-breakfast” oats.

Works perfectly, I promise!

All you have to do is mix up the recipe in exactly the same way (those three, easy, blink-and-you’ll-miss-them steps) … BUT … make two tiny adjustments:

Change #1

Use just 1/2 cup milk, instead of 2/3 cup.

Change #2

In addition, use quick oats instead of old-fashioned, rolled oats (in the same amount of 1 cup).

Let your quick oats mixture sit for a minute or two, if needed, so the oats soften and your mixture thickens a little.

Then … PRESTO! Breakfast is ready!

(And even though you didn’t plan ahead the night before, you look like a total kitchen wizard, and the whole family gets an awesome, nutritious breakfast with practically no effort at all. Aha … you’re winning the day again, without even pre-planning a thing!)

The Best Oats for Making Overnight Oatmeal

Which type of oats you use truly does make a difference.

Notice that, to make this Blueberry Overnight Oats recipe, I specifically call for old-fashioned oats (aka rolled oats). 

BUT … for making that “instant” cold oatmeal version (above),  I tell you to use quick oats.

There’s a reason for that!

After all our testing, I 100% recommend that you use old-fashioned, rolled oats if you’re making overnight oatmeal.

That’s because old-fashioned oats need that overnight soak to achieve a perfect (dare I say …) “oatmeal-y” texture by morning.

Quick oats, on the other hand, are rolled thinner during processing, so they soften much faster than old-fashioned oats do. They are literally ready to eat quickly (hence the name!), after just a couple of minutes of soaking in our creamy, milk and yogurt base. 

If you try to use quick oats to make an overnight oats recipe, I feel like they just get too broken-down and unappetizingly gummy by morning. Quick oats simply aren’t hearty enough to withstand overnight soaking and still be at their best.

Oh – and are ya worried about which type of oat is healthiest? Don’t be concerned!

As Quaker Oats explains (and they’re really kind of the original oatmeal experts, right??), there’s not a major difference in nutrition between old-fashioned and quick oats. The main differences are in how you use the oats, and how you want a specific recipe to turn out texturally.

So, all things considered here, old-fashioned, rolled oats are the slam dunk choice for making overnight oats … and quick oats are the perfect thing for making a last-minute, “instant” version.

Yep … You’ve Got Options

All you pre-planners out there can make this delicious concoction of cool and creamy Blueberry Oats as a make-ahead, overnight breakfast recipe. (Meal-prep masters, rejoice!)

And, all you last-minute-non-planners can just whip this up in about 5 minutes, in the morning.

Yay! You’ve got options! And no matter what you choose, it’ll be delicious … and your day will already be off to a beautiful start!

Easy Blueberry Overnight Oats

Yield: 3 3/4 cups

Prep Time: 5 minutes

Total Time: 5 minutes

This super-easy Blueberry Overnight Oats recipe is a delicious make-ahead breakfast! (With alternate, quick oats instructions for "instant" cold oats.)

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

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Ingredients

• 1 cup nonfat vanilla Greek yogurt
• 2/3 cup nonfat milk (see note for amount, if making "instant" quick oats version)
• 2 - 2 1/2 tablespoons packed brown sugar (see note)
• 1/2 teaspoon almond extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 cup old fashioned, rolled oats (see note regarding oats, if making "instant" quick oats version)
• 1/3 cup sliced, unsalted, "raw" almonds
• 1/4 cup coconut (preferably sweetened, flaked coconut which is typically moister than unsweetened or toasted)
• 1 pint (about 2 cups) fresh blueberries

Instructions

1. In a medium bowl, combine yogurt, milk, brown sugar, almond extract, cinnamon, and salt, stirring with a whisk to combine thoroughly.
2. Add oats, almonds, and coconut, stirring again to combine.
3. Gently stir in blueberries.
4. Cover and refrigerate at least a couple hours, or overnight.
5. (See note below for modified directions, if making "instant" quick oats version.)

Notes

Directions for "Instant" Quick Oats version: If you'd like to make this recipe just before serving (instead of making it the night before), decrease the amount of milk to 1/2 cup. Also, be sure to use quick oats instead of old fashioned, rolled oats. Quick oats aren't hearty enough to withstand overnight refrigeration, and they become a bit too thick and gummy to use when making overnight oats – but they're perfect for making "instant" cold oatmeal because they soften much more quickly. Allow your "instant" cold oatmeal mixture to sit for a minute or two before serving, if needed, to allow the oats to soften and the mixture to thicken to your liking.

Brown sugar: Different brands of vanilla Greek yogurt vary significantly in the amount of sugar they contain and how sweet or tart they taste, which can cause variances in how much brown sugar you’ll want to add to this recipe. We recommend starting with 2 tablespoons of brown sugar, and adding an extra 1/2 tablespoon of sugar only if needed.

Nutrition Information:

Yield: 5 servings Serving Size: about 3/4 cup
Amount Per Serving: Calories: 209Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 94mgCarbohydrates: 31gFiber: 5gSugar: 15gProtein: 9g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Easy Blueberry Overnight Oats appeared first on Two Healthy Kitchens.

Wondering how to open a pomegranate? 

Yeah – I’ve been there, too.

I mean, it’s sort of a strange fruit, filled with all those tiny little scarlet dots (aka arils), which are actually the only part you eat. 

No doubt, if you’ve never tackled one before, it can seem a bit daunting. 

Like my son said to me one time, “Anyone attempting to open a pomegranate, who hasn’t done it before, definitely wouldn’t have any idea how to attack the beast.” Haha – so true!

But – I promise! – it’s not one bit hard at all. This is actually a really easy beast to wrangle. And soooo worth it!

The only tool you need is a sharp knife, plus maybe a cutting board.

And it truly only takes a couple of minutes, start to finish!

How to Open a Pomegranate (Step by Step)

Our tried-and-true method is basically just 4 easy steps:

(1) Cut around the blossom and remove it.

(2) Make shallow, vertical cuts (just through the outer skin) down from the blossom area.

(3) Beginning at the hole from the missing blossom, gently pull the pomegranate apart into sections.

(4) Pluck out the delicious arils … and enjoy!

That’s it! So easy! 

For the uninitiated, let me break it down into a bit more detail, step-by-step.

One note first, though: Before you begin, you may want to protect your counter or cutting board with a sheet of parchment or waxed paper. If you cut your pomegranate properly, there really shouldn’t be any problem with juice going all over the place. All of the fruit’s juice is contained inside the arils, so if you don’t cut into the arils, the process should be mess-free. But still, if this is your first try, you may want to play it safe, just to be sure.

Ok. Ready? Now here’s the in-depth version of those 4 easy steps …

How to Cut a Pomegranate

Step (1)  Using a sharp knife, carefully cut around the blossom at one end. It’s the end that sort of looks like a dried-out crown. (The other end is the stem, where the pomegranate used to be attached to the tree.)

Remove the blossom to create a hole.

BTW – I’ve seen other websites that tell you to slice off the entire top of the fruit, rather than just carving out the blossom.

But, if you use that method, you run the risk of cutting too far into the fruit, and actually cutting into some of the arils. If you do that, you’ve got a bigger mess on your hands and have also wasted some of the precious arils – which is why I prefer to carve out just the blossom instead of hacking off the whole top.

Step (2)  Next, find the ridges that run vertically down the pomegranate. Feel those slight bumps? Cut between those bumps (in the “valleys”), running the knife vertically down from the hole where you removed the blossom.

The key here is not to cut too deeply. You really want to keep the cuts shallow, scoring just through the outer skin – without puncturing any arils below.

How to Peel a Pomegranate

Once you’ve removed the blossom and scored between the ridges, all you have to do to reveal those treasured arils is to pull the sections apart.

Step (3)  Gently put your thumbs into the hole where the blossom used to be.

From there, you can easily separate the pomegranate into several sections, along the lines you scored with your knife.

How to Seed a Pomegranate

Step (4)  Now that you’ve cut the pomegranate open and gently pulled it apart, you can pluck out the gorgeous arils.

They easily come loose, and if you’re careful, you shouldn’t have any problem at all with messy juice, since none of the arils should be cut or broken open.

I just pop out however many arils I need, picking out any little bits of the white pith that come out, too.

The “Water Method”

Some people like to pop the arils out over a bowl of water. This allows the arils to fall to the bottom of the water, and the white pith to float to the top.

And, some people take the water idea a step further and actually submerge the entire pomegranate in the water as they pick out the arils. If you’re really messy or working extra-fast, holding the pomegranate under the water will ensure that if you do happen to break open an aril and squirt a bit of juice, the juice will stay in the water and not squirt to stain your clothes.

Honestly, though, I don’t bother with the water. It’s just not necessary, and I usually don’t want my arils all wet before using them in a recipe, anyway.

Totally up to you, though, if you decide to use the water or not.

Storing the Pomegranate Arils

After you’ve removed the arils, you can store them in the fridge for several days.

Or, if you know that you don’t need all of the arils right away, I suggest simply leaving any extra arils still attached inside the fruit. Once you’ve taken out all the arils you need, close up the pomegranate sections around the remaining arils, put the fruit in a zipper bag, and refrigerate the extra arils for later (mmmmmm … like for snacking!).

Other Methods for Cutting a Pomegranate

Oh, sure – I’ve tried other methods. Specifically, like the one that says to cut the pomegranate in half at the equator and then hold it upside down while you bash on it to jostle loose the arils.

What a mess that was!

Maybe my hands are just too small, but I found it difficult to grip the pomegranate properly, and only a few arils came loose (flying out all over the counter).

Plus, since slicing the pomegranate clear through also cut some of the juicy arils open, each time I bashed on it, staining red juice went flying everywhere, too.

Not my favorite!

I quickly went right back to doing it my old way. My method is basically what I’d originally learned to do from an article I found on Delish, and it works beautifully for me, every single time!

Can You Buy Pomegranate Arils, Already Peeled?

Yep!

The alternative to deseeding your own pomegranate is to let someone else do the prep work for you, so you don’t have to deal with cutting a pomegranate at all.

You can simply buy the pre-packaged cups of arils you sometimes find in the grocery store’s produce department. It’s an awesome shortcut, for sure!

But there are a couple downsides to that.

1. It’s pricey. Whole pomegranates definitely aren’t cheap, but those little containers of arils are even more expensive. 
2. They also simply don’t keep as long as a whole pomegranate. I’ve actually had pre-packaged cups of arils go bad before the expiration date. Even once I’ve cut open a pomegranate, I feel like the unused arils last longer than if I’d purchased them in one of those little cups. As I mentioned above, if I haven’t used all the arils, I usually leave the rest, still attached to the peel, and sort of close the pomegranate back up and store it in a tightly sealed plastic bag in the fridge.

So, now that you’ve successfully got all those pretty pomegranate arils staring at you, what do you do with ’em?

Oh, friends, there are so many options!

How to Eat a Pomegranate

Pomegranate arils can be eaten plain, straight out of the fruit. Or they can be refrigerated for several days. They’re also terrific:

• sprinkled in salads
• as a topping on oatmeal
• layered with Greek yogurt, granola, and other fruits in a parfait

Or, try them in one of our pomegranate recipes!

5-Minute Pomegranate Salsa

Ruby-red pomegranates mix with cilantro and just a little onion and minced jalapeño for a uniquely delicious and truly stunning salsa! With its red and green colors, it's perfect for the holidays, and it wins raves every single time (everybody asks for this recipe). Bonus: this super-fast salsa can even be made ahead!

Get the Recipe!

Christmas Salad with Citrus-Champagne Vinaigrette

Sweet and tangy pomegranate arils are absolutely delicious paired with crunchy pistachios and juicy oranges on top of this vibrant holiday salad. It's definitely fit for a celebration, all topped off with a sprinkling of creamy goat cheese and a refreshingly light champagne vinaigrette. A memorable party salad!

Get the Recipe!

Christmas Fruit Salad

This beautifully layered, red and green Christmas Fruit Salad features pomegranates, dried cranberries, pistachios, apples and grapes ... plus a luscious dressing and crunchy topping. So much more special than typical fruit salad recipes, but it takes hardly any extra time at all (and can be prepped ahead, too)!

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Quick and Healthy Angel Food Cake Dessert with Vanilla-Honey Oranges

This 5-ingredient, easy dessert features warm, toasty cake under a cascade of pomegranate-studded winter fruit, all perfectly accented by a little honey and a splash of vanilla. Shortcuts and prep-ahead steps make it super-fast for entertaining, or even for a special weeknight treat!

Get the Recipe!

Can You Eat Pomegranate Seeds?

You sure can – pomegranate seeds are edible.

I used to think that the juicy, red arils basically were the pomegranate seeds – that they’re the same thing. 

But, technically, as the Pomegranate Council explains, the pomegranate seeds are the tiny crunchy bits safely encased inside each aril.

You just eat the teeny little seeds right along with the arils.

I’ve seen a few websites that suggest you can spit out the seeds if you want to, although I can’t really imagine doing that. Totally unnecessary. The seeds add a bit of texture and are so small they’re no bother at all!

I’ve been eating pomegranates practically every night this holiday season (no kidding!). I really love them!

And now that you know how easy it is to open a pomegranate and snag those wonderful, juicy little arils for yourself, I hope you’ll be able to enjoy this winter treat all season long, too!

The post How to Open a Pomegranate (Easy and No Mess!) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •  Paleo  •

So, that holiday party you’re going to.

(Ok … I know it’s 2020, so it’s probably a very small party with about 3 people you already hang out with all the time. I get it. But visualize this scenario with me, anyway. Maybe conjure up a picture of normal years, when you have lots of holiday gatherings … from the office, to bookclub, to a big neighborhood shindig, to all those assorted family get-togethers … squint hard … remember what it feels like to go to lots of parties … )

So that party.

Bring the Superstar Dish to Share!

You want to show up with an “ooooooh … who made this?!?” kinda dish.

The intriguing one that everybody’s curious to try … and then everybody begs for the recipe.

You bask in the delighted compliments while mentally smirking to yourself because it literally took about 5 minutes to make.

But oh, wait!

Everybody else is just as busy as you are, and they’re even more excited about this recipe when you finally admit that it’s so ridiculously quick and easy.

YES! YES! They want to make this to share at their next Christmas party!

They want to be a foodie hero, too!

They want all their friends to be super-impressed and intrigued when they break free of the “routine” holiday appetizers, and breeze into the party with a bowl full of …

• super-festive, sweet-tart pomegranate arils,
• all spiffed up with green flecks of jalapeño and cilantro,
• plus a little hit of red onion and a super-simple dressing that unites all the amazing flavors into one slightly sweet, slightly kicky, slightly savory, perfect little appetizer

It’s such a unique recipe, but completely stress-free to make!

Definitely the dish that’ll have everybody at the party sidling up to you, asking for the recipe.

How I Know Everyone Will Want the Recipe

I know because I’ve lived it. I’ve been part of the chain of events – I’ve begged for this recipe, too!

Luckily, it wasn’t hard to get. Because my sister-in-law, Missy, is super generous about sharing her genius recipes (she’s always got brilliant appetizer creations that everybody ooohs and aaahs over). It’s one of the many reasons I adore her.

So as she and I stood over a bowl of this gorgeous Pomegranate Salsa last Christmas (plowing through it and elbowing everybody else out of the way) … when I said pa-leeeeeeease could I have the recipe???? She happily shared (and even said I could share it with all of you)! She’d begged the recipe off of her dear friend, Jenn, who’d snagged it from “a boss, like at least three jobs ago.”

See what I mean? People want this recipe … and then they eagerly look forward to making it each Christmas. It’s just so unique, and special … and (most importantly!) surprisingly, wonderfully yummy!

And sooooo easy! You’ll have enough time to swipe on that Christmas-red nail polish before the party (2 coats, even!). It all starts with a smart shortcut …

The Pomegranate Shortcut

Whole pomegranates are stunning when peeled, and it’s honestly kind of fun to pop those little aril gems out of the casing.

If you do it right, it’s actually pretty quick, easy and non-messy. (We show you specifically how to do it in the post How to Open a Pomegranate.)

But if you wanna have time for two coats of that pretty red party nail polish, you might not also find yourself with the luxury of pomegranate-peeling-time, too. I hear ya!

To make this Pomegranate Salsa 5-minute-fast and easy, look for cups of pomegranate arils in your grocery store’s refrigerated produce section.

A perfect shortcut for the busy holiday season, for sure! From there, the rest of the recipe is a total breeze …

How to Make This Pomegranate Salsa

Step 1) Gently toss the pomegranate arils, cilantro, red onion and jalapeño in a bowl.

Step 2) Whisk together some lime juice, extra virgin olive oil and honey for a super-fast but perfectly balanced dressing.

Step 3) Pour the dressing over your pomegranate mixture and enjoy!

You can dive in right away, or refrigerate it to serve a day or two later. It actually keeps well for several days, although the cilantro doesn’t look quite as perky.

Customizing the Heat

You can completely control the spiciness of this salsa recipe with the jalapeño.

This Christmas salsa isn’t intended to be super-hot. The jalapeño is there for a bit of complexity and a slight tingle. But of course, heat lovers can amp it up to taste!

Some jalapeños are naturally spicier than others, so it’s tough for me to tell you exactly how much to use for various heat levels. Just taste your pepper to check its spice level, and then start by adding a smaller amount of jalapeño to the salsa. You can taste and add more … taste and add more … until the heat is where you want it.

Besides adding extra jalapeño, another way to bump up the heat is to leave in your pepper’s internal ribs and seeds, which is where most of the heat hangs out.

Just remember to grab a pair of disposable gloves when you’re handling your pepper, since the pepper’s oil can cause a burning sensation on your skin. (I speak from experience from alllll those times I thought “meh … I can’t be bothered with gloves … it’ll be fine.” Sometimes it is, and sometimes it isn’t!)

And definitely be sure not to touch your eyes or nose while you’re working. OUCH!

Dippers for Serving

I like to serve up this Pomegranate Salsa with crunchy tortilla chips.

I’ve tested it with pita chips and pretzel thins, but tortilla chips are definitely still my fave.

Preferably healthier tortilla chips that have multi-grains or are even baked. But hey – with all the antioxidant power and mega nutrition happening in this salsa, you won’t feel too guilty, even if you grab regular ol’ tortilla chips!

More Ways to Be a Christmas Party Superstar

Need even more great ideas to share at all those holiday parties? The really cute, unique ideas that are true standouts among all the other recipes people bring to the buffet?

These are guaranteed headliners, too:

Easy Christmas Appetizer "Hummus Wreath"

Although it takes just 10 minutes to make, this “Hummus Wreath” is sure to impress everyone at your holiday party! You can also make it completely ahead for stress-free entertaining during the busy holiday season!

Get the Recipe!

Chicken Cobb "Christmas Tree" Holiday Salad

The beloved, classic chicken Cobb salad gets a stunning holiday twist, complete with tomato-ornaments, a golden pepper-star … even packages under the tree! Big wow-factor that's surprisingly simple to make, and can even be made ahead!

Get the Recipe!

Christmas Fruit Salad

A lovely, Christmas-y fruit salad with festive red and green layers! So much more special than typical fruit salad recipes … but it takes hardly any extra time at all. And you can even prep it ahead, too!

Get the Recipe!

Christmas Salad with Citrus-Champagne Vinaigrette

This hugely popular, vibrantly beautiful Christmas Salad is truly fit for a celebration! Shaped like a gorgeous Christmas wreath, it's a showstopping, edible centerpiece!

Get the Recipe!

Christmas Tree Dip

Layers of Mediterranean flavors make this pretty appetizer really addictive … and its cute “tree” shape makes it the centerpiece of any buffet! But, luckily, it’s quick and easy to whip up. (Believe it or not, we’re talking 10 minutes here – seriously!)

Get the Recipe!

I truly love all of these recipes.

I’ve tested, tested, and re-tested each of them (like we always do here at THK), and I’ve taken them to so many different parties through the years. I absolutely know they work beautifully, and are guaranteed stunners.

And, if you need even more inspiration, check out our curated collections of Party Food Appetizers, CUTE Christmas Appetizers, and super EASY Christmas Appetizers, too!

But you know what?

The Easiest Win of All

The very simplest, fastest, easiest of them all is this one.

This ultra-quick Pomegranate Salsa.

If you need a super-fast, guaranteed success, this is it.

Just be sure you’ve got the recipe link cued up on your phone, so you can share it with everybody who’s gonna ask for the recipe!

Easy Pomegranate Salsa

Yield: 2 1/2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

This Pomegranate Salsa looks like Christmas in a bowl! A unique but super-fast holiday appetizer that wins huge raves every single time!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •  Paleo  •

Print

Ingredients

• 2 cups pomegranate arils (see note)
• 1/2 cup chopped cilantro
• 1/3 cup finely chopped red onion
• 1-3 tablespoons seeded, minced jalapeño (from about 1 small pepper; adjust amount of heat to taste)
• 2 tablespoons lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey

Instructions

1. In a medium bowl, gently toss pomegranate arils, cilantro, onion, and jalapeño.
2. In a small bowl, whisk lime juice, oil, and honey briefly to combine. Pour over pomegranate mixture and stir to incorporate evenly.
3. Serve immediately or chill for at least an hour, if you have time. Can be made ahead, covered and refrigerated, for up to 1-2 days. 

Notes

Pomegranate arils: To make prep faster, instead of purchasing a whole pomegranate and removing the arils yourself (like we show you in our post How to Open a Pomegranate), look for cups of pomegranate arils in the refrigerated section of your grocery store's produce department. If purchasing whole pomegranates, note that each one (depending on size) should typically yield around 1 - 1 1/4 cups of arils, so you will need to purchase at least two for this recipe.

Jalapeños: Jalapeños vary somewhat in their level of heat. This salsa isn't meant to be particularly hot, but you can adjust its spiciness somewhat, according to how hot your particular jalapeño is, and how much of it you use. To add a lot of heat, do not remove the inner ribs and seeds. When handling jalapeños, it's a good idea to wear disposable gloves, and be very careful that you don’t touch your eyes, nose or face while you’re working.

Nutrition Information:

Yield: 20 servings Serving Size: 2 tablespoons
Amount Per Serving: Calories: 26Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 0g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post 5-Minute Pomegranate Salsa appeared first on Two Healthy Kitchens.