This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

My family has given our hearts to lots of salads through the years, but this one truly is the go-to, gold standard that we make over and over and over again.

Especially when my daughter Amy is home from college.

She’s crowned this as absolutely her all-time most favorite salad ever.

So you’d better believe I have it on the meal plan to make my girl happy, whenever she manages to make time to come home for a visit! (Miss you, baby girl!!!)

This Chicken Pecan Apple Salad recipe evolved out of our {also beloved} “Thanksgiving Salad” – that’s the salad with goat cheese, pears and candied pecans we first shared with you back in 2014, almost 10 years ago. We were so hooked on that one, that I started looking for ways to turn it into more of a main course salad … and this recipe is the deliciously addictive result!

(Can a salad actually be addictive, you may ask. I’m here to say YES … yes it can! And Amy will back me up. )

Why This Chicken Pecan Salad Is THAT Good!

Let’s look at what we’ve got going on here:

• Tender slices of juicy chicken
• Crunchy pecans (you can toast ’em or candy them, if you want!)
• Juicy, crisp apples
• Sweet-tart dried cranberries
• Crumbles of creamy, tangy goat cheese
• And the most wonderful Maple-Balsamic Dressing to bring it all together!

It’s got such a fabulous range of flavors and textures, all perfectly working together to equal so, so very much more than each individual ingredient.

And it’s ultra-fast, ultra-quick and easy, ultra-adaptable! Here’s what I mean about adaptable …

Tips for Adapting Your Pecan Apple Chicken Salad

You do need to measure ingredients to get the right flavor balance in the dressing. But as far as the rest of the main salad ingredients go, you honestly don’t have to measure at all. I never do. Just eyeball it and toss in what you’d like.

EASY!

There are so many ways you can riff on this and customize it, depending on what you happen to have on hand.

• Chicken Options (Lots of Ways … or Even NOT Chicken)

You can use warm or chilled chicken for this – either is totally great.

In the summer we’ll typically grill up some boneless, skinless chicken breasts. But, I also often use the breast meat from a rotisserie chicken I grab at the grocery store for an extra-fast dinner option.

Truly, however you’d like to cook your chicken will work beautifully. Grilled, roasted, baked, poached, pan-seared … or store-bought!

And, this is a perfect way to use up leftover chicken from other meals. Be sure, though, that it’s only very simply seasoned – maybe with a bit of salt and pepper, at most. Avoid any strong flavors or marinades that would conflict with the other flavors in the salad.

You don’t even have to use chicken at all!

Try leftover Thanksgiving turkey, salmon, grilled flank steak … or even go vegetarian and leave the meat off altogether. No wrong choices here!

• Apple Options

We like to use juicy, firm, sweet-tart apples like Honeycrisp. Grab whichever apple you like best … just make sure it’s a really terrific apple, since “meh” apples will equal a “meh” salad.

Alternately, you can sub pears for the apples when they’re in season. (Remember, we use pears in our original “inspiration” salad, and they’re great here, too – but only when they’re at their peak).

• Pecan Options

You can use plain ol’ pecans, toasted pecans, candied pecans (again, like in our “inspiration” salad). I never take the extra time to toast mine, tbh. But when we’re feeling extra-fun (like when Amy rolls home from college!) I do sometimes upgrade to candied pecans.

Your choice!

And, while I know I’m calling this a Pecan Chicken Salad, you don’t absolutely have to go with pecans.

This would be great with walnuts, too. Or try slivered almonds if that’s all you happen to have on hand.

• Cranberry Options

Amy LOVES dried cranberries, and I often have a giant, Costco-sized bag in the pantry when she’s home. So, that’s an easy pantry staple for me to toss in here.

But instead of dried cranberries, you can get a little fancy and use dried cherries instead (yet again … like we do in our “inspiration” holiday salad).

• The {Ahhhh-Mazing Maple-Balsamic Dressing}

This is the one thing I’m gonna tell you NOT to mess with. Don’t be tempted to sub in a bottled dressing from the store. Disappointment awaits you along that path.

Trust me – the vinaigrette dressing is too good to miss.

It’s what really sets this salad apart from the pack.

The proportions in my recipe card will probably make more vinaigrette than you’ll actually need for the amount of salad. Maybe almost twice as much.

But it’s good to have a little extra, if someone in your family is a dressing hog and pours with a heavy hand. And you’ll be happy to have some vinaigrette left over, for some other lucky salad later in the week.

• And What About Other “Extras”?

Sure, I can envision that you might wanna toss in some thinly sliced red onion or flecks of green onion, or maybe some crunchy celery.

And I can imagine you adding in a few red grapes – maybe even green grapes – if you’ve got some in the fridge. (Works beautifully in our creamy Healthy Chicken Salad with Yogurt Dressing, so why not?)

This recipe is written for the way we always make it. Use it as a springboard for how you make it. And don’t stress over the details.

Here’s all you have to do to throw the recipe together (in seriously only a few moments!) …

How to Make This Chicken Pecan Salad

Ingredient Prep

There isn’t much prep to be done – just slicing your juicy chicken (remember a purchased rotisserie chicken or leftover pre-cooked chicken works fine), then chopping up some apple and whisking together the dressing.

I personally like to chop the apples into cubes, but thinly slice the chicken. You can definitely go with sliced apples instead of cubed, though … or cubed chicken instead of sliced. Whatever you prefer.

Step #1

Heap your salad greens in a large serving bowl, or separate them onto individual plates.

Layer some of your chopped apples, pecans, dried cranberries and goat cheese throughout your bed of lettuce, as you build the salad. (That way, you’ll have bits of those yummy “toppings” all throughout your creation … instead of only on the top layer.)

Then, sprinkle the remaining apples, pecans, cranberries and cheese over the top of the salad and arrange your chicken.

Since I typically do sliced chicken, I like to fan it attractively on top. But, if you opt to chop your chicken in chunks, you can layer it throughout the salad with all the rest of the “toppings.”

Easy so far, right?!? You’re practically already done!

Step #2

For the dressing, whisk together some balsamic vinegar, maple syrup, olive oil, smooth Dijon mustard and salt.

Make sure that all the salt is dissolved, and not collected at the bottom of your bowl.

Make the Dressing Ahead

If you’re short on time, fear not!

You can make your vinaigrette ahead of time, since it keeps beautifully in the fridge for several days.

Besides our holiday Salad with Goat Cheese and Pears, we also use this same Maple-Balsamic Vinaigrette in our Adorable Thanksgiving Salad with Butternut Squash Turkey and (with a couple tiny tweaks) in our Superfoods Brussels Sprout Salad.

You’ll find plenty of opportunities to use it!

Just give the dressing a quick re-whisk, as needed, before serving.

Step #3

Serve it up … yum yum yum! (Does this even count as a step?!?)

I recommend that you wait to add the dressing to your salad until right before serving, or that you pass it ’round the dinner table so everyone can dress their own.

The Very Best Dinner Salad in the Entire World???

(Amy thinks so!)

Sure, we have lots of salads here on our website. And we truly love every single one of them (otherwise, we wouldn’t bother to share them!).

But this one. THIS ONE.

When I need to throw a big, main course dinner salad together, without really even thinking about it. And when I need a quick, flexible, nourishing meal that I know (from years of experience), everyone will be absolutely thrilled with …

This is that one.

You’ll love that it’s so quick and easy. And so flexible.

You’ll love that it’s a meal in itself, all together in one bowl, with no other side dishes needed.

And you’ll love that it’s just so, so good.

Amy’s all-time favorite salad in the entire world. There’s no higher praise I can give it than that!

~ by Shelley

Pecan Chicken Salad

This is the #1 main dish salad my family makes on constant repeat. It's a total breeze to throw together, and it's so perfectly delicious, every single time!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps •

5 from 8 votes

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Prep Time: 11 minutes minutes

Total Time: 11 minutes minutes

Yield: 14 cups (which should serve about 3-5 people as a main course)

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

Salad

• 5 ounces mixed gourmet/spring greens
• 1 cup chopped apple (we like Honeycrisp)
• ¾ cup pecans (can optionally toast or use candied pecans – see note)
• ½ cup dried cranberries
• 3 ounces crumbled goat cheese
• 2 cooked chicken breasts (warm or chilled – see note)

Dressing

• ¼ cup balsamic vinegar
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon smooth Dijon mustard
• ⅛ teaspoon kosher salt

Instructions

 

• Place greens in a large serving bowl (or divide among individual salad plates), layering in some of the apples, pecans, dried cranberries, and goat cheese as you build the salad. Sprinkle the remaining apples, pecans, cranberries, and cheese over top of greens, and arrange the chicken on top.
  
• For the dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
  
• Dress the salad just before serving, or pass the dressing at the table. (See note.)
  

Notes

Pecans: You can use plain pecan halves, toasted pecans or candied pecans. If you’re going the candied route, I definitely recommend using our super-easy recipe for 5-Minute, 4-Ingredient Candied Pecans. They add just the right amount of sweetness without going overboard on the sugar or adding corn syrup, butter, or other less-healthy ingredients.

Chicken: As mentioned in more detail in the article above, my family usually uses either rotisserie chicken (for maximum speediness) or (on pleasant summer evenings) simple grilled chicken that’s just lightly seasoned with only salt and pepper. This recipe works beautifully with both warm and chilled chicken. Basically any preparation you prefer, or any leftover chicken you happen to have, will be fine, as long as it hasn’t been strongly marinaded or seasoned with flavors that would compete with the rest of this dish.

Serving tips: This salad is literally 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. As I said in the article above, you don’t have to stress about exact measurements (except for the dressing).

Dressing: This recipe makes enough dressing that you probably won’t need it all if you follow the exact amounts I suggest for the other ingredients. But, since I wanted the recipe to be flexible for you to vary the amounts … and since some people may be “heavy pourers” when it comes to dressing, I wrote the dressing part of the recipe to be able to give you some wiggle room.

Make-ahead tips: The dressing can be made a day or two in advance and kept, covered, in the refrigerator. If you’re planning on making candied pecans (using our recipe), those can also be made in advance. For a little extra time-savings, look for already-crumbled goat cheese, rather than the logs that you’ll need to crumble yourself.

Nutrition

Serving: 1 cup | Calories: 146 | Fat: 8g | Saturated Fat: 2g | Unsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 70mg | Carbohydrates: 10g | Fiber: 1g | Sugar: 8g | Protein: 9g

(Note that his calculation assumes you’ll use all the salad dressing, which you probably won’t.)

* 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: Salad

Cuisine: American

Diet: Low Calorie

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

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The post Pecan Chicken Salad appeared first on Two Healthy Kitchens.

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

If there is one – just one – thing that will make any salad about 1,000 times better, it’s a truly great salad dressing.

Even the most basic, otherwise-boring salad becomes absolutely crave-able with a fantastic salad dressing!

And store-bought, bottled dressings don’t even come close to what you get with a homemade salad dressing. Not.Even.Close.

This was a secret I didn’t learn until a few years ago, but WOW was I missing out! Once I started making my own salad dressing recipes, I was truly shocked what a big, big difference they made.

Oh, it’s so bold, so zesty … SO GOOD!

A perfect combination that packs so much flavor.

I originally created it as the tasty dressing for our beloved, super-popular Italian Pasta Salad.

And then I started using it on regular green salads, too … and I was hooked.

You will be, too!

Why You’ll Love This Red Wine Vinegar Dressing

There really is a lot to love here, all in such a very simple little recipe.

Win, win, win!

How This Homemade Vinaigrette Is Healthier

A couple things give this delicious recipe a nutritional edge over bottled, store-bought dressings (and #1 is a bonus over most of the other Italian Red Wine Vinaigrette recipes you’ll come across).

#1 Less Oil

I’ve never liked salad dressings that are mostly oil. I’m looking for a big punch of flavor from my dressing – a final power flourish to elevate my bowl of greens and veggies to something fabulous and memorable. Something I WANT to eat!

A slippery blanket of oil doesn’t get me there.

So, I prefer to ignore the “classic” recipes for vinaigrettes which are mostly oil. (Maybe they should be called oilaigrettes instead of vinaigrettes???)

See what I mean?? That’s waaaaaay more bland oil than vibrant, kicky vinegar.

Plus … have you got any idea how much fat and calories are in that 3/4 cup of oil? (Are you sitting down for this??)

Extra virgin olive oil (which is common in vinaigrette recipes and what I use in this Red Wine Vinaigrette salad dressing) has about 1,400 calories and 168 grams of fat in 3/4 cup.

Yeah … WOW.

Ok, sure. You aren’t gonna chug a whole cup of vinaigrette at a time, and olive oil is considered a healthier fat.

#2 You Get to Control What’s in There

Of course, another big bonus to making your own homemade vinaigrettes and condiments is that you get to control what goes into them.

You don’t need to add a bunch of preservatives to keep them safe for long-term display on grocery store shelves. Nope! And no high fructose corn syrup, artificial flavors, or those other, unpronounceable ingredients that often hide out on the ingredient list of a store-bought bottle of salad dressing.

When you make them yourself, your favorite dressings can be full of clean, fresh, flavorful, simple ingredients.

And you can vary those ingredients, tweaking amounts and flavor profiles so your dressing is exactly how you like it. (Vinaigrette Control Freak? Yep … that’s a badge of honor!)

How to Make Your Yummy Red Wine Vinaigrette

I promised you an easy recipe, and easy you shall get!

There is literally 1 step here.

Are ya ready? Pay attention, because this goes quick …

Step #1 (aka The ONLY Step)

Whisk everything together.

Did ya get that???

That’s all there is to it!

How to Serve Your Vinaigrette

Salad. I mean, of course! Salad dressing goes on top of salads.

But this versatile dressing is nice in all sorts of different salad situations!

• For example, it’s perfect for any Italian-style leafy green salad, deli salads topped with meats and cheeses (mmmmm … like a Cobb salad or Italian antipasto salad), or any vegetable salad that you want to really splash with big, bold flavors.

• And, as I mentioned earlier, this simple vinaigrette is also the all-important flourish that makes Italian Pasta Salad completely irresistible.

However you serve it, just remember to give your vinaigrette a little shake or whisk to reincorporate all the yummy layers of flavor before pouring …

Shaking It Up

Even though this vinaigrette has both Dijon mustard and honey (both of which can help it emulsify and stay blended evenly together), it doesn’t stay together very long.

That’s typical with this type of dressing. In fact, red wine vinaigrette recipes are often served un-emulsified.

The common tip (to slowly drizzle your olive oil into the vinegar mixture in a steady stream, while whisking) doesn’t really help much at all with this one.

If you’re feeling really dedicated, you can blitz your dressing ingredients in a blender or mini food processor to keep them emulsified a bit longer.

But honestly, I never really bother with that.

The easiest thing to do is simply to give your dressing a quick shake (in a container with a tight-fitting lid) or an additional whisk each time before you drizzle it over your salad greens. Easy!

Making Your Vinaigrette Ahead of Time

This red wine vinegar dressing will keep well in the fridge in an airtight container for a week or so.

I like to store it in a pretty glass cruet or a salad dressing bottle, which looks enticing and makes serving it easy. A little Mason jar works great, too.

This zippy, flavor-packed vinaigrette will elevate even “ho-hum” salads to crave-worthy status. I can 100% vouch for this, because I truly do crave this robust, sassy dressing (when I don’t happen to have some waiting for me in the fridge)!

Luckily, it’s a snap to whip up.

Whisk some together today – it’ll only take you about 3 minutes. And I just bet it’ll change how you think about salad dressing forever.

No more boring salads, friends! Making your own dressing (like this one, for starters!!) is a total game-changer.

~ by Shelley

Easy Red Wine Vinaigrette

Yield: 14 tablespoons (a scant 1 cup)

Prep Time: 3 minutes

Total Time: 3 minutes

This speedy, Italian-style Red Wine Vinaigrette salad dressing is zingy and vibrantly flavorful ... yet so darn easy to make with basic pantry staples!

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

Print

Ingredients

• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 5 teaspoons honey
• 1 tablespoon smooth Dijon mustard (see gluten free note if needed)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper

Instructions

1. In a medium bowl, whisk all ingredients until emulsified and salt is dissolved. (Note that this dressing is difficult to emulsify completely and should be shaken or re-whisked before serving. If you want it more emulsified, you can whiz it in a blender or small food processor for a minute or two.)

Notes

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.

Make-ahead and storage: This quick, simple salad dressing keeps well for several days to a week, so you can make it ahead for specific salad recipes, or make a batch to have ready for dressing various fresh salads all week long. Wrap or cover it, and refrigerate until needed. Shake or re-whisk before serving. 

Nutrition Information:

Yield: 7 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 194mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 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 Easy Red Wine Vinaigrette appeared first on Two Healthy Kitchens.

~ 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  •

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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  •  Vegetarian  •  Gluten Free  •

This is one of those terrific, easy recipes that basically has everything going for it:

• Most importantly: it’s really, really delicious. The kind of recipe that everybody asks you to share with them. (Be ready to hand out copies!)

• It’s familiar enough to have broad appeal, but also unique enough to be alluring.

• Plus it’s just so darn stress-free to make! Quick and easy to throw together at a moment’s notice – especially since the ingredients can be stashed for weeks and weeks at a time in your pantry and fridge, just waiting for a last-minute party invite.

Checks all the boxes!

It also feels just-right for practically any kind of party, any time of year. It’s the perfect appetizer for a summer potluck or a winter-y New Year’s Eve spread … and definitely for game day parties and Super Bowl snackin’. Casual or fancy. Whatever the vibe, this simple appetizer just fits right in!

I’ve been making a version of this dip for nearly 20 years, and it never fails me. So, I knew you’d love it, too!

Nobody has to know that this took you mere moments to toss together (shhhhhhh … I won’t tell!). They’ll be too busy falling in love with the layers of fantastic flavors!

What Everyone at the Party Will LOVE About This Easy Appetizer

With just a few simple ingredients, you still create big, bold, fresh flavors that get noticed (as people dip again … and again … mmmmmmmm and again). What you’ve got here is:

It could almost be good enough if you stopped right here, without adding one more thing. But no … that’s no fun. We need toppings!

And seriously … all those scrumptious layers are ready in practically no time at all. Which is one of my very most favorite things about easy appetizers like this … the quick and easy part!

I’ve got plenty of little tips and suggestions for you, but truly, after you’ve made this once, you’ll hardly even need a recipe at all. Honestly, it’s THAT easy!

Here’s all you have to do …

How to Make Your To-Die-For Pesto Appetizer Dip

Ingredient Prep

There really is very little prep to be done.

Grab your jar of roasted red peppers, your can of artichokes, and a sharp knife for a little bit of quick chopping. It doesn’t have to be perfect – rustic is totally fine here!

You can even chop them up and stash them in the fridge a day or two before you assemble your dip. So ridiculously easy!

Step #1

To make your base layer, all you do is whir together a can of cannellini beans, a block of reduced-fat cream cheese and a tiny bit of salt.

You can do this in a blender or food processor – whatever you’ve got. (I like to use the smallest, “mini” one from my Ninja set.)

Scrape down the sides a couple of times as needed. You want it to be super creamy and velvety, with no tiny pieces of cannellini beans to ruin the smooth, dip-able texture. (It’s basically the same idea as when you’re making hummus.)

You should end up with about 1 3/4 cup of your creamy dip base.

Step #2

The next step is to spread the cream cheese layer you just made onto your serving platter.

You can get as creative as you want to here, with whatever pretty platter you happen to have.

It can be as simple as a charger, a rimmed serving piece, a really large dinner plate (like the one I’ve used in my photos, which is a little over 11″ inches in diameter) … practically anything. And it can be a circle, an oval, a rectangle. Seriously, guys – whatever you want!

The only suggestion I have is not to go too small. That’s because this Pesto Appetizer is best if the cream cheese layer isn’t super-duper thick, so each of the other layers and flavors can shine, too. Here’s how to adjust for it, though, if your serving platter is on the smaller side:

Step #3

Now you’re gonna spread your pretty green pesto sauce thinly and evenly across the cream cheese layer.

Even though this recipe is named as a Pesto Appetizer Dip, pesto’s a strong flavor, so just a bit goes a looooong, flavorful way.

Tip: Try to smooth the pesto out near the edge of your cream cheese base, without pushing it completely to the edge. That’ll prevent the pesto from dripping down over the side. Definitely not a big deal if it happens … but your layers will look neater if you can avoid it.

Step #4

All that’s left to do is add your delicious toppings!

Toss the roasted red peppers and artichokes in a single layer (more or less) across the top of the pesto. Then sprinkle it all with a pretty flourish of feta crumbles.

What to Serve with Your Pesto Appetizer

The flavors and textures here just BEG to be dipped, slathered and spread.

Crunchy crackers, a crusty bread slice assortment, your favorite crostini recipe – anything along those lines will be fabulous.

This layered dip is also really nice with mini sweet peppers or even strips of bell peppers.

Whatever you choose, this will disappear FAST!

Make-Ahead Tips

What’s even better than an impressive-looking appetizer you can toss together in under 10 minutes?

One that comes with make-ahead tips!!

What’s important to know here is that this dip tastes its very best when the base layer (the cannellini and cream cheese layer) is softer and not stone-cold, straight out of the refrigerator. I don’t know why, but it just tastes better when it’s a bit more toward room temperature.

Two options work well:

Make-Ahead Option #1:

You can make this Pesto Appetizer Dip up to about a day ahead of time.

Cover it with plastic wrap and stow it in the fridge, but be sure to bring it back out a little ahead of party time. (I’m talking maybe 20 minutes – probably the amount of time it’ll take you to drive to the party, if you’re not the host. By the time you arrive it’ll be wonderfully softened-up and dip-able!)

Make-Ahead Option #2:

Alternately, you can partially prep ahead, so you’re almost there.

Chop your artichokes and roasted red peppers (and those controversial Kalamata olives, if you’re using them), a day or two in advance, and stash them each in an airtight container in the refrigerator.

Then, all you have to do is blitz together your cannellinis and cream cheese for the base layer, right before serving, and toss on the toppers. It’s ready to go in just minutes!

We all need slam-dunk, can’t-miss appetizer recipes we can trot out at a moment’s notice. You know … so we can accept last-minute party invitations, or quickly pivot when we realize we’re supposed to show up to an event with an appetizer to share (and WHOOPS! we forgot to put it on the grocery list).

This little gem is a lifesaver. Always stress-free, always a big hit.

Like I said, I’ve been making versions of it for pretty nearly 20 years now.

It’s too good to retire … and too good not to share with you!

Keep the few simple ingredients on hand, and you’re good to go in a twinkling.

And no kidding … pretty soon you’ll be whipping it up from memory. It’s that EASY. (And I just bet you’ll be making it THAT often!)

Layered Pesto Appetizer Dip

Yield: 3 cups

Prep Time: 8 minutes

Total Time: 8 minutes

This quick, delicious Pesto Appetizer draws on flavorful ingredients you can easily keep on hand, to toss this recipe together at a moment's notice. It's always a popular party dish ... be prepared to hand out the recipe!

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

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Ingredients

Base:

• 1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
• 1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
• 1/4 teaspoon kosher salt

Toppings:

• 1/4 - 1/3 cup fresh or refrigerated pesto (see note)
• 1/2 cup chopped artichoke hearts (canned, not marinated)
• 1/2 cup chopped (jarred) roasted red peppers
• Kalamata olives, chopped or sliced horizontally into rings (optional)
• 1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

1. In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese, and salt until very smooth, scraping the sides as needed.
2. Spread the cream cheese mixture onto a platter or appetizer serving tray (in my photos, I used a large, round plate about 11 inches across).
3. Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you're using a smaller-sized platter), you may want to use closer to 1/3 cup pesto, but otherwise, 1/4 cup should be enough.
4. Top the pesto with artichokes, roasted red peppers, and Kalamatas (if using). Sprinkle feta cheese evenly on top.

Notes

Pesto: A good, vibrantly flavorful (and colorful) pesto is key in this appetizer. To save time, I use store-bought pesto. Always choose one that is fresh-looking and really green. I find that refrigerated brands are typically much better than jarred, shelf-stable brands. Two that I regularly use are Rana (from my local grocery store), and also the Kirkland brand at Costco (which is my favorite of the two).

Make-ahead tips: This dip tastes best when the cream cheese layer is softer and isn't really cold, straight out of the refrigerator. To prep this recipe ahead of time, you have two options: (1) Chop the toppings a day or two ahead, and stash them in the fridge. Then, quickly whir up your cream cheese layer and assemble your appetizer in a few easy minutes, right before serving. (2) To make your Pesto Appetizer Dip completely ahead of time, wrap it in plastic up to a day in advance, but bring it out of the refrigerator 20 minutes or so before serving, to give the cream cheese layer time to soften back up a bit. (But remember, for food safety, not to bring it out too far ahead.)

Nutrition Information:

Yield: 48 Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 27mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

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!

This recipe is inspired by the delicious flavor profile in one of the “10-Minute Appetizer Dip” variations published in the Kraft Food & Family recipe leaflet from back in Summer 2005. I found a link to that appetizer dip, but note that the photo they’ve used to accompany the original recipe mysteriously does NOT match the recipe.

The post Layered Pesto Appetizer Dip appeared first on Two Healthy Kitchens.

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!

Get the Recipe!

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!

Get the Recipe!

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!

Get the Recipe!

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)!

Get the Recipe!

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.

Get the Recipe!

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.

Get the Recipe!

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!

Get the Recipe!

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!

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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.

~ You’d think a Cucumber Water recipe would be completely obvious (I sure did!). But our extensive testing revealed some key tips for making this “detox spa water” so much better. Follow our guide to make delicious, wonderfully refreshing infused water that you’ll actually be excited to drink! ~

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

If you’re trying to drink more water – and actually ENJOY it – you’re gonna love having your new buddy Cucumber Water in your life (or, at least hanging out in your fridge on regular repeat)!

I can completely vouch for this. We’ve been drinking a lot of cucumber-infused water at my house lately. A lot.

It’s surprisingly refreshing, with a delightfully mellow, smooth flavor that plain ol’ tap water just doesn’t have.

I know, I know – it might sound like an overstatement to say that two simple ingredients can be mega game-changers. (Especially when one of those ingredients is water, which nobody really even counts as an actual ingredient, anyway.)

I’m here to tell you, though: Cucumber Water makes the task of drinking more water so much more exciting. So much prettier, tastier, and more appealing.

Mmmmmm … so refreshingly yummy!

And I’m going to make it easy for you to make terrific Cucumber Water every time! Because …

Okay. That’s the CliffsNotes summary. Good enough to get you going, if you want to scroll down to the recipe card and make your first batch straightaway.

BUT …

I’ve got a lot more details, tips and tricks up my sleeve, learned from testing alllllll those batches of water. (My taste testers started to flee when they saw me comin’ at them with another pitcher! “Can’t we just drink the water without micro-analyzing every sip????” No. No, we could not! We were in search of the very best Cucumber Water.

We found it … and now you can enjoy it, too!

Just follow these tips:

Tip #1: What Cucumber is Best for Making Cucumber Water?

This one totally surprised me. I figured it wouldn’t matter much. Or maybe that English cukes would have a slight edge.

I was wrong … and wrong again!

There are lots of different varieties of cucumbers, but we focused on testing the 3 main, obvious choices:

1. Common “garden variety” cucumbers (the fatter ones you most frequently find at the grocery store)
2. English or “seedless” cucumbers (these are long and skinny and are usually sold in shrink-wrapped plastic)
3. Mini cucumbers

Pictured (Top to Bottom) on Cutting Board:

• 1 English “seedless” cucumber

• 2 Small “mini” cucumbers

• 2 Common “garden” cucumbers

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

Now, to clarify just a little: if you’re simply throwing a few cucumber slices into a single glass of water, any type of cucumber is fine. And, in fact, English cucumbers and mini cucumbers have a slightly more pronounced flavor right away, after sitting for just 10 or 15 minutes.

BUT …

My goal was to keep a pitcher of infused Cucumber Water in the fridge, ready and waiting (and enticing me to drink more water all day long, every day). The English and mini cukes simply didn’t fare so well in that scenario. The flavor of fresh cucumber became way too strong and actually rather unpleasant.

We tested our batches at numerous intervals (10 minutes, 1 hour, 2 hours, 3 hours, 6 hours, 2 days and 3 days). The overall winner was crystal clear.

I mean, if you want to feel like you’re gnawing on an actual vegetable as you sip your water, maybe go with an English or a mini cuke. As one tester said, “It depends on how much you like cucumbers.”

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 more than an hour or so.

What About Organic?

Since you’re soaking the cucumber – skins and all – in water, sometimes for hours or even a couple days, you want to be sure you’ve thoroughly rinsed it off before using it.

Even better? Go with organic cucumbers if you can.

Side note: Most organics you buy directly from a farm market (or grow in your own garden) won’t have been waxed the way common grocery store cucumbers have been. (This is done to help preserve their freshness and prevent them from drying out.)

But I suspect it may also be part of the reason that their flavor is milder when you’re making infused water. If your homegrown, organic cucumber starts to taste a little strong, simply remove it from your water pitcher and add a bit more water to dilute the flavor.

Tip #2: Should You Peel Your Cukes?

Maybe you’re thinking … hey … I can’t find organic, so maybe I could just peel the cucumber instead?

Good thinking!

That’s definitely an option.

We found that the flavor changed very little when we used a vegetable peeler to remove the cuke’s skin before slicing.

But, leaving the peel on makes for a more eye-catching, enticing pitcher of water (which is especially key if you’re serving a pretty jug of infused Cucumber Water at a picnic or party).

Tip #3: How Much Cucumber Should You Use?

You don’t have to get obsessive about this, but after my testing, I settled on a precise amount (5 ounces of cucumber) to give you a solid starting point.

If you want a little more flavor right off the bat – or you like a more pronounced cucumber flavor – then, sure, use a little extra.

I tested using up to 10 ounces of cucumber per 2 quarts of water. But after an hour or so, that amount began to be too strong, and after 24 hours, it was taking on an unpleasantly bitter edge.

So, do you have to hit precisely 5 ounces? Or pull out a ruler to slice perfect 1/8″ slices???

Of course not! No stress here!

But I wanted to be as precise as possible to get you started as you make your first, perfect batch.

Tip #4: How Long Does It Take for the Water to Taste Cucumber-y?

As I mentioned before, we tested numerous batches at a wide range of times, beginning with 10 minutes … and sampling at intervals all the way up to 3+ days.

Your Cucumber Water will have a light hint of cucumber flavor within about 10 minutes, but the flavor won’t really begin to peak for at least an hour or two.

Tip #5: How Long Does Cucumber Water Last?

Your pitcher of water should last up to about 3 days, if you keep it refrigerated.

You’ll see the cucumbers eventually start to get waterlogged and sink to the bottom of the water pitcher. (They float when you first make your water.)

That’s a good hint that it’s about time to remove your cukes, finish drinking your batch of water, and start over with a nice, fresh batch.

Tip #6: How Long Can You Leave Cucumber Slices in Water (and Can You Reuse Them)?

You can definitely reuse your slices!

If you’re drinking a LOT of water (yay, you!) or serving this at a summer party where a lot of people are guzzling thirst-quenching water, then it’s super handy to simply refresh your pitcher with additional water – no need to constantly add new cucumber slices.

Your cucumber slices should hold out through at least two or three rounds of water. As you notice them losing flavor, either toss a handful of new slices in from time to time, or start over with a fresh batch of slices periodically.

Side note on this one: Can You Eat the Cucumbers?

Yep! If you wanna munch on a slice that’s been floating around your glass, go right ahead. Just know that if it’s been in the pitcher for awhile before making its way to your glass, then it may have lost flavor or become a bit soggy.

Tip #7: Should You Use Warm or Cold Water for Infusing?

We tested this by making side-by-side batches, one with warm (room temperature) water and the other with chilled (refrigerated) water. But, for food safety, we then refrigerated both batches and continued tasting how the flavor developed over the next several hours and into the second day.

What we found was that there was virtually no difference at all in how the cucumber-y flavor developed, how strong it became, or how pleasant the flavor was.

The only difference came in the simple fact that testers agreed they preferred to enjoy Cucumber Water when it’s served cold. (Regardless of what temperature the water was when we initially made the batch.)

So, that means if you plan to start sipping within an hour or so, you should use colder water right from the start. That way, it’ll be nice and cold when you serve it up.

If you’re planning on stashing it in the fridge for several hours before serving, though, then it really doesn’t make much difference if the water was chilly when you initially made your batch.

Tip #8: Do You Need to Add Ice?

Adding ice is, of course, a great way to get your pitcher of water deliciously cold FAST. And also to keep it refreshingly chilled for outdoor events or long parties.

Ice also makes your water feel even more appealing. More inviting, cooling and refreshing.

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 also want to add a few extra cucumber slices to balance out the cucumber:water ratio and ensure your pitcher of water stays flavorful.

Tip #9: Can You Use Sparkling Water?

This was another big surprise for me. I mean, sparkling water just somehow feels extra fancy … so I assumed it would make cucumber “spa water” seem even more special.

Turns out, it definitely does not.

I don’t know quite how to explain this, but it was completely unanimous.

While seltzers and sparkling water might be great for fruity infused waters, nobody was loving the cucumber version.

The one good thing I can say for it is that those bubbles got the cucumber flavor activated really quickly. Within the first 10 minutes, our sparkling water had plenty of cucumber flavor – really as much flavor as you would probably want.

It’s important to note that if you do love your Cucumber Water sparkling and bubbly (no judging – totally great if you’re in the sparkly camp!), it’ll lose its carbonation and be flat within a day. For the best result, you should definitely plan to drink it all within 12 hours, at the very most.

Tip #10: Do You Have to Use an Infusion Pitcher?

First off:

What’s an Infusion Pitcher?

An infusion pitcher has a little compartment where you put your cucumbers (or whatever fruits, veggies and herbs you’re using to make your infused water). The compartment has holes or slits that allow the water to circulate through, releasing flavor into the whole pitcher of water. The compartment is also removable, so you can easily take it out of the pitcher once the flavor is how you like it. It also helps keep seeds or stray bits tidily encased within the compartment, instead of floating around in your pitcher.

So, Do You Need One?

As you’ve probably guessed by looking at my photos, an infusion pitcher isn’t necessary for making great Cucumber Water. Although I do own an infusion pitcher or two, I typically don’t use them for this “recipe.”

In fact, depending on the size of the infusion compartment in your specific pitcher, cucumber slices might not fit that well, anyway, without extra chopping.

Sure, a few stray cucumber seeds may fall to the bottom of my “regular” pitcher. But that doesn’t bother me. And besides, I just love the way all those slices look, bobbing around in that refreshing water. I keep saying this … but it’s just SO PRETTY! It really and truly entices me to drink extra water!

Also, since the cucumber flavor doesn’t get bitter or overwhelming (as long as I use the right kind of cucumber – see Tip #1 above), there’s no need for me to fish the slices out after they’ve infused for a while.

The slices can just stay right in there, floating around, and looking fresh and lovely!

Ok, so now you’ve got all the little tips I learned from testing batch after batch after batch. And hounding my testers to guzzle glass after glass after glass. And then jotting page after page full of notes (“a bit bitter” … “clear, fresh & crisp” … “so good!” … “#1 still the best!” … through 6 epic pages in my testing notebook).

I really thought making Cucumber Water would be my easiest recipe development project ever. Seriously – can you really even call it a recipe???

And yet, I think it occupies more pages in my testing notebook than any other recipe so far (and at this point I have ten … yes 10! … notebooks full of recipe tests)!

But it was worth it, for sure. Now I can tell you – with total confidence – how to make the very best Cucumber Water!

Here’s what it all boils down to (haha … boils … water … get it??? *SORRY had to!*):

How Do You Make Cucumber Water?

So, following the 10 tips above, here’s all you have to do:

Step 1:

Choose a “regular” garden cucumber. (See Tip #1 above.)

You can peel it if you want to, but I prefer to leave the peel on since it’s so much prettier. (You can read more in Tip #2 above.)

Slice the cucumber about 1/8″ thick.

You need approximately 5 ounces of cucumber.

Depending on the exact size of your cuke, that’ll equal roughly 24-30 slices (1/8″ thick), or a slightly heaping 1 cup.

(Refer to Tip #3 above, regarding how to adjust the amount of cucumber you’re using.)

Step 2:

Place the slices in a large pitcher and add water. I usually start with chilled water. (Read more about water temperature in Tip #7 above.)

Step 3:

Let your Cucumber Water sit for at least 10 minutes to develop a little flavor. (See Tip #4 above.)

It’ll keep (refrigerated) for up to 2-3 days. The cucumber flavor will become stronger the longer the water sits. (Refer to Tip #5 above.) You can add additional water to refresh the pitcher if you wish, replacing the cucumbers once they have lost flavor or are starting to look soggy and exhausted.

Why Cucumber Water Is So Great

I’ll be honest. I struggle to drink enough water. I know it’s good for me. I know I should. But it’s still a conscious, ongoing effort I have to make.

It’s not that I drink a lot of soda or fruit juice instead, because I don’t drink those things, either. Somehow, I just don’t get around to it. Weird, right?

Except I know that a lot of other people struggle to drink enough water, too.

So, anything that entices us to drink more water is a win!

Specifically:

• Cucumber Water Is Good for You!

There are a lot of websites out there that get all excited talking about Cucumber Water as a detox water or an aid in boosting metabolism and dieting. But, the true “detox” and health benefits of Cucumber Water is really all about the water, and much less about the cucumbers floating in it.

The simple fact is that plain old water itself is great for you … for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without cucumber.

Even being mildly dehydrated can affect both your mental and your physical health and daily performance.

The precise amount of water each person needs is hotly debated amongst health experts, and can vary based on lots of factors (like weight and physical activity level). But the general guideline is typically somewhere around four-eight 8-ounce glasses of water each day, depending on who you ask.

Without a doubt, though, drinking enough water pays big dividends in all sorts of ways, from helping with weight loss to managing high blood pressure.

So, of course Cucumber Water is good for you … because water is good for you. Water itself is a great detox drink.

And if adding cucumbers to your water makes your water more enticing (I sure think it does!), then Cucumber Water is most definitely good for you!

Plus, if you nibble on some cucumber slices along the way, you get the nutrition benefits of the veggie’s vitamins, minerals and antioxidants, too. Notably, they’re a good source of potassium, vitamin K and vitamin B-5 (aka pantothenic acid).

• Infused Water Can Cut Calories and Help You Wean Off Sugary Drinks

You may have heard the adage, “Don’t drink your calories.” Lots of people pile on extra, unwanted calories with sugary sodas, sports drinks, or even fruit juices, without really thinking about it.

But those calories still add into your daily total, and can end up hanging around your midsection, just like any other excessive calories you consume.

Infused water recipes are a healthy drink alternative. They’re great options if you’re trying to wean yourself off sugar-y soft drinks, since infused waters are at least a little more jazzy than plain-jane tap water.

• Cucumber Water Can Hide or Improve the Flavor of Your Water

Don’t love the taste of plain water? Or just find it so darn ho-hum borrrrrrr-ingggggg?

Cucumber Water to the rescue again!

The pleasantly smooth, subtle flavor is a welcome change!

(Of course, if your tap water tastes really and truly bad, you may want to check for water quality issues. Also, consider making your Cucumber Water with purchased bottled water such as spring or distilled.)

• It’s Affordable!

I will freely admit to my family’s expensive obsession with Hint brand flavored water. I kind of flinch every time I look at the price, though. (I mean … since when did water become a luxury product, right?!?!)

If you have a similar addiction to Hint, Spindrift, Bubly, JUST Water … any of ’em … you can save a serious thwack of change by making your own infused waters.

Cucumbers are suuuuuper budget-friendly.

Plus, think of all the plastic bottles you won’t be using. Another win!

A healthy, refreshing drink you can feel good about on lots of levels, from your wallet to the landfill!

• Cucumber-Infused Water is Terrific at Parties

Infused waters are great to have on hand at parties, including (or maybe especially) at cocktail parties.

Water isn’t usually the first thing hosts think of when drawing up a party menu.

Yet, as the book Woody’s Liquid Kitchen points out, water is particularly great to have on hand when people are drinking alcoholic beverages. But, guests may not feel comfortable interrupting a busy hostess to request water.

Keeping a lovely, inviting pitcher of water readily available throughout your party will help both drinkers and non-drinkers feel more comfortable grabbing some hydration when they need to.

• It Has a Really Versatile Flavor

Another great thing about Cucumber Water is that its smooth, mild flavor is refreshing in just about any setting.

It’s nice just to sip all throughout the day. But, it’s also great with savory meals in a way that sweet, fruity infused waters sometimes aren’t.

It’s a welcome refresher on hot summer days, yet also a hero every January when our New Year’s Resolutions make us recommit to focusing on water intake.

It just tastes wonderful, any time!

• Infused Water Looks So Festive, Too!

I often call Cucumber Water my “spa water” because it looks and feels special, like I’m pampering myself a little. (And yeah … health clubs and spas frequently have some gorgeous “spa water” in big, decorative jugs in their lobbies.)

I don’t actually hang out at spas much (#lifegoals). But a pitcher of Cucumber Water is still honestly so spa-like and lovely, even if it’s just sitting in my kitchen refrigerator. It beckons in a visually appealing way that a plain pitcher of water never has, and never will.

Cucumber Water looks more fun, and it tastes more fun.

And when it’s so darn inexpensive and simple to make … why wouldn’t we all keep a pitcher on hand at all times? Staring now. Ready, set, go …..!!!!!

Pssssst … If you love this Cucumber Water recipe, you’ve gotta check out our Lemon Lime Cucumber Water recipe, too! It’s a refreshing twist on the theme, so you can switch up your water flavors and keep things even more interesting!

Next time you’re at the store, grab an extra cucumber and tuck it in your fridge, ready for slicing.

I’m gonna bet that, once you get into the habit of keeping a gorgeous pitcher of Cucumber Water on hand, you’ll be thrilled how much MORE water you’re drinking … and how much you’re actually enjoying it!

Cucumber Water

Yield: 8 cups

Prep Time: 3 minutes

Total Time: 3 minutes

Refreshing Cucumber Water is a great way to stay hydrated! Keep a pitcher on hand in the fridge, or serve this tempting "spa water" in a pretty pitcher at parties and summer cookouts.

•  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)
• 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 slices and water to a large pitcher, stirring gently.
3. Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The cucumber flavor will become stronger the longer the water sits.

*** 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, adding additional water, using ice, 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 Cucumber Water would 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 Cucumber Water tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your 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 servings Serving Size: 1 cup water (does not include cucumber)
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 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 Cucumber Water Recipe appeared first on Two Healthy Kitchens.

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

Whenever I’m taking a dish to a party, I always try to figure out how to make it a real headliner. One of those recipes with automatic wow-factor.

So people just have to try it. And then sidle over, asking if they can nab the recipe.

It doesn’t have to be hard to create something unique. Especially at the holidays … when fun shapes and colors offer up tons of festive inspiration.

Take this Mediterranean dip, for instance.

I’ve been making a non-Christmas-tree-shaped version of it (aka my “Layered Pesto Appetizer Dip“) for nearly 20 years, all year ’round. (Of course, I tweaked and upgraded it a bit along the way.) It’s always so popular at parties!

And suddenly … it seemed so obvious …

The pretty green pesto with red and gold toppings? It was like Christmas on a plate! Or … ahem … a Christmas TREE on plate (if I shaped it right).

Seriously really easy to do!

And with layer-upon-layer of great flavors, it’s a crowd-pleaser all around!

Why Everyone Will Love Your Christmas Tree Dip

So what have we got goin’ on here, in all these alluring, tree-trimmed layers of dipping joy?

Well, there’s …

• A backdrop of cream cheese and cannellini beans, blended together into a smooth spread that’s somewhere between a white bean dip and the typical, holiday cream cheese dip.
• Then comes savory, herby pesto. (And all its Christmasy-y greeness!)
• And then a flourish of decorative roasted red peppers, artichoke hearts, and Kalamatas.
• Sprinkle on some feta “snow” and maybe hang a few {darling!} Sweety Drop peppers as ornaments.

In no time flat, you’re heading to the next Christmas party with a platter full of decked-out holiday “WOW”!

Who knew trimming a tree could be so easy … or so YUMMY?!?

Let me walk you through the easy steps and give you a few handy tips along the way …

How to Make This Easy Christmas Appetizer

Step #1

Grab your food processor (I like to use the smallest, “mini” one from my Ninja set), and whir together a can of cannellini beans and an 8-ounce block of reduced-fat cream cheese with a little salt.

Process this until it’s really smooth, scraping down the sides as needed. You don’t want any bits of bean skins to ruin the velvety texture. Just like when you’re making hummus, keep going until it’s smooooooth.

You’ll end up with about 1 3/4 cup of the cream cheese mixture.

Step #2

Spread that yummy, creamy base layer on a large platter or serving tray, working it into the shape of a Christmas tree.

I recommend using a fairly large platter, if possible, so that this base layer isn’t too thick. (But not to worry, as I’ll explain in Step #3 below, you can adapt if your platter isn’t as large as mine, and your cream cheese base layer has to be a little thicker.)

The platter I’m using in my photos is a 12″ x 16″ oval.

Step #3

Next, spread your pretty green pesto on top of the cream cheese layer.

Nudge the pesto near to the edges of the cream cheese layer, but not quite all the way up to the edges.

It’s not a big deal, but if you do happen to push the pesto clear to the edge, it may drip messily down over the side a bit.

Step #4

Now here’s where it gets really creative and fun!

Decorating time! (Falalalala …)

• I use a star-shaped cutter to cut the star from a large, flat side of a yellow bell pepper.

• And for the tree trunk? It’s super easy to use some of those brownish mini peppers you often see at the grocery store these days (like I show you below). But, if you can’t find those, you could also use a rectangular, brown cracker as the trunk, too.

• For the tree’s garland, I mix chopped artichoke hearts and roasted red peppers. Festoon them in swoopy, garland-y arcs that zigzag merrily back and forth across your Christmas tree.

Then, hang your ornaments!

• Horizontally sliced Kalamata olives are an ideal ornament shape. (Hint: for the best flavor, definitely use Kalamatas here, not the canned black olives you find in the Mexican or pizza aisles.)

• And for the cute little red ornaments hanging off the tip of each bough? I use Sweety Drop Peppers, which are perfectly shaped like tiny Christmas ornaments!

• For the final flourish … let it snow, let it snow, let it snow! A sprinkling of feta completes your holiday creation!

Making Your Christmas Tree Dip Ahead

This dip tastes best when the cream cheese mixture is softer and not stone-cold, straight from the fridge.

So, you’ve got a couple options if (like me!) you’re into making things ahead to save on last-minute stress.

√ Option 1: You can chop your toppings, cut out your star and tree trunk … do all the prep work on the “decorations” … in advance. Store it all in the fridge for up to a couple of days. Then, simply whir up your cream cheese layer and assemble your tree in a few easy minutes, right before serving.

√ Option 2: You can also make the entire appetizer dip ahead of time, cover it in plastic wrap and refrigerate it for up to about a day in advance. Bring it out of the fridge a little while (maybe 20 minutes) before serving, though, to give the cream cheese layer time to soften a bit (which also makes it taste better, for some reason).

The important thing here is not to let it sit out too long, of course (for food safety).

If you’re driving to a Christmas party across town, let’s say, well then your pre-made dip should be nicely ready to go when you get there. Perfectly softened and dip-able!

How to Serve Your Festive Masterpiece

When it comes to the best dippers for digging into this party appetizer, I recommend:

• crunchy pita chips or crackers (whole grain if possible, to boost nutrition)
• mini sweet peppers or sliced bell peppers (red and green peppers add to the festive color scheme)

This year, “trimming the tree” has a whole new meaning, doesn’t it?!?

A delicious, show-stopping, party-ready meaning!

This adorable Christmas Tree Dip is a Christmas party appetizer that delivers big WOW … without stress and a big time commitment. Just what we all need at this busy time of year!

(Pssssst … want more inspiration for Christmas party appetizers that’ll win RAVES? I’ve got soooooo many ideas for ya! Try my super-popular Hummus Wreath, or check out my complete list of Cute Christmas Appetizers!)

Christmas Tree Dip

Yield: 3 cups

Prep Time: 10 minutes

Total Time: 10 minutes

This Christmas Tree Dip is a yummy, super-cute party headliner! Our tips make it so easy to whip up for a Christmas Party, in just minutes!

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

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Ingredients

Base:

• 1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
• 1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
• 1/4 teaspoon kosher salt

Toppings:

• 1/4 - 1/3 cup fresh or refrigerated pesto (see note)
• for the star: yellow bell pepper (or a star-shaped cracker)
• for the tree trunk: a rectangular slice of a brownish or purple-black pepper (or a brown, rectangular cracker)
• 1/2 cup chopped artichoke hearts (canned, not marinated)
• 1/2 cup chopped (jarred) roasted red peppers
• Kalamata olives, sliced horizontally into rings
• Sweety Drop peppers (tiny, tear-shaped peppers)
• 1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

1. In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese and salt until very smooth, scraping the sides as needed.
2. Spread the cream cheese mixture onto a large platter (mine is a 12" x 16" oval), in the shape of a Christmas tree.
3. Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you're using a smaller-sized platter), you may want to use closer to 1/3 cup pesto, but otherwise, 1/4 cup should be enough.
4. For the star, use a cookie cutter to cut a star-shape from the flat side of the yellow pepper. Cut a rectangle from your brownish pepper for the tree's trunk. (Or, alternately, use crackers for these.) Place the star at the top and the tree trunk at the bottom (as shown in photos in our post above).
5. Decorate your tree with artichokes, roasted red peppers, Kalamatas, and Sweety Drop peppers (refer to photos in our post for ideas). I like to combine the artichokes and red peppers into strings of garland, and place the Kalamatas and Sweety Drops as ornaments. Lastly, sprinkle your tree with feta cheese "snow."

Notes

Pesto: A good, vibrantly flavorful (and colorful) pesto is important in this recipe. To save time, we often grab store-bought pesto. Be sure to select one that is fresh-looking and really green. I find that refrigerated brands are generally much better than jarred, shelf-stable brands. A couple I regularly use are Rana (from my local grocery store), and also the Kirkland brand at Costco (which is my favorite of the two).

Make-ahead tips: This Christmas Tree Dip tastes best when the cream cheese mixture is softer and is not really cold, straight out of the refrigerator. To work on this recipe ahead, you have two options: (1) Do all of the chopping and prep of the decorative toppings a day or two ahead, and stash them in the fridge. Then, quickly whir up your cream cheese layer and assemble your tree in a few easy minutes, right before serving. (2) To make your Christmas Tree Dip completely ahead of time, wrap it in plastic up to a day in advance, but bring it out of the refrigerator 20 minutes or so before serving, to give the cream cheese layer time to soften back up a bit. (But remember, for food safety, not to bring it out too far ahead.)

Nutrition Information:

Yield: 48 servings Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 33mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 2g

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!

This recipe is inspired by one of the “10-Minute Appetizer Dip” variations published in the Kraft Food & Family recipe leaflet from back in Summer 2005. I found a link to that original appetizer dip recipe, but note that the photo they’ve used there mysteriously does NOT match the recipe.

The post Christmas Tree Dip 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  •

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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.

Did You Make This Recipe?

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The post Cranberry Salsa appeared first on Two Healthy Kitchens.

(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  •

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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.