You’re going to love this chocolate chia seed pudding. Seriously, though! I’m always suspicious of chocolate “desserts” made with sneaky healthy ingredients like avocado or sweet potato. I can taste them, so they don’t taste like a real dessert.

This chia pudding, however, is a wholesome treat that I truly enjoy. It actually boasts some impressive nutrition stats, including 8 grams of fiber, 5 grams of protein, and some healthy plant-based fat. It’s easy to make, too—much easier than traditional custard-based puddings.

You’ll need only four ingredients for the base recipe: your milk of choice, chia seeds, cocoa powder and maple syrup. Once mixed together and left to chill in the refrigerator for a couple of hours, the chia seeds plump up and offer a subtle texture. The end result is rather magical!

The post Chocolate Chia Pudding appeared first on Cookie and Kate.

These scones are made with almond flour, and frankly, maybe all scones should be—whether you need them to be gluten-free or not. They’re 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!

I didn’t come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.

Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower carbohydrate ingredients, so they’re a win all around.

It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. I’m delighted with this recipe and all the variations you’ll find below.

The post Almond Flour Scones (Gluten Free) appeared first on Cookie and Kate.

This vegetable stir fry tastes as good as it looks! It features perfectly fork-tender, seared vegetables in a glossy sauce that leans more savory than sweet. I love the vibrant combination of broccoli, bell pepper, carrot and red onion shown here, but you can change up the vegetables with the seasons.

Serve it as a simple side dish, or turn it into a full meal by adding rice and protein, like the crispy baked tofu shown here. Add a sprinkle of green onion and just-toasted sesame seeds, and this healthy homemade dish will taste much fresher than takeout.

The post Vegetable Stir Fry appeared first on Cookie and Kate.

What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.

Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but more wholesome and easier to make.

These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!

The post Pizza Beans appeared first on Cookie and Kate.

Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

The post Socca appeared first on Cookie and Kate.

Palak paneer is my favorite dish to order at Indian restaurants, and I’m excited to offer my homemade version to you! Palak paneer features tender cubes of paneer cheese in a well-seasoned, silky, spinach gravy. Palak literally means spinach, and this vibrant green dish is fully loaded. It’s vegetarian comfort food at its finest.

Palak paneer hails from the Punjab region in Northern India. I hope to visit India someday, but until then, I’m basing my version on the various Indian restaurants I frequent. I wanted to learn how to make my own palak paneer with organic spinach when I was expecting our son, since spinach is unfortunately higher in pesticide residues by weight than any other type of produce.

I made this dish over and over (no less than six times, to be exact) to ensure that the recipe offers maximum flavor while being streamlined from start to finish. Now you can make palak paneer for dinner any time you crave it. This recipe is ready in about 45 minutes!

The post Palak Paneer appeared first on Cookie and Kate.

How fun are these Easter bird’s nests? This recipe uses sliced almonds and roasted pistachios instead of chow mein noodles, so these candies are a more wholesome treat than many other options. They taste similar to Bark Thins, if you’ve tried their nutty options. Add a sprinkle of crushed green pistachio and flaky salt for extra flavor and a more realistic nest look!

These gourmet nests are easy to make. Once you’ve gathered your ingredients, you can make a dozen in under 20 minutes (including 10 minutes in the refrigerator). I know these nests will become a tradition at our Easter brunch.

I love making nostalgic treats like these with our four-year-old. She’s always eager to stir, scoop, and lick the spoon, of course. (Parents, I’ve just learned that mini eggs are a choking hazard for kids ages four and younger, so these nests are a better option for bigger kids.)

The post Chocolate Easter Egg Nests appeared first on Cookie and Kate.

I don’t always love blue cheese, but I love this blue cheese dressing. It’s a great introduction to blue cheese if you’ve been hesitant to try it, and a guaranteed winner if you love it. You can use mild cheese, as I prefer, or a more intense blue cheese for a bolder dressing.

This blue cheese dressing recipe is creamy but not too heavy, nicely tangy, and tastes like the best restaurant versions, thanks to the fresh chives and garlic. It’s similar to my Easy Blue Cheese Dip, but ready to drizzle over greens.

Salads are my specialty, and my collection of dressings was incomplete without this classic. It’s so much better than store-bought!

The post Blue Cheese Dressing appeared first on Cookie and Kate.

If you’ve enjoyed the egg bites at Starbucks, here’s how to make them at home! These egg bites have become a staple recipe in my kitchen. Sure, they’re not the prettiest egg recipe, but they’re wonderfully flavorful and silky tender. They’re a protein-rich snack or ready-made breakfast to keep in your refrigerator (they freeze and defrost well, too).

These egg bites are a fun cooking project with a few twists along the way. I was surprised to find cottage cheese in Starbucks’ ingredient list. It’s the secret ingredient that offers a lovely tang and extra protein. Once blended, the lumpy texture disappears, which explains why I’d never guess it was there.

Instead of Starbucks’ sous vide cooking method, we’ll bake the muffin tray on a rimmed baking sheet filled with a small amount of hot water. The steam from the water bath gives these bites a luscious, smooth texture. Without it, the eggs would brown at the bottom and taste more like frittata muffins. It’s a small detail that makes a big difference!

The post Egg Bites appeared first on Cookie and Kate.

It took me ten tries to get this cookie recipe just right, but it was worth the effort! These gluten-free chocolate chip cookies are made with just one wholesome flour—almond flour. They’re also sweetened with maple syrup instead of brown sugar, although you likely wouldn’t guess it. I love to use natural sweeteners when I can.

These cookies are golden and lightly crisp around the edges, and tender and chewy in the middle, which is exactly how I want my chocolate chip cookies to be. If you’re looking for a gluten-free cookie or a healthier take on a classic Tollhouse cookie, you’ve found a winner here. As a bonus, they’re remarkably easy to stir together by hand, with no chilling time required!

The post Gluten-Free Chocolate Chip Cookies appeared first on Cookie and Kate.

These energy balls are lifesavers! When you’re hungry in between meals, running out the door without breakfast, or craving a wholesome little treat, these energy balls will come to the rescue. They’re the perfect healthy grab-and-go snack.

This recipe is made with oats, honey, nut butter, and toasted nuts and seeds, though it’s endlessly adaptable to suit your preferences. I designed it to offer sustained energy from the whole grains and nuts. One ball is just sweet enough to taste like a treat, and offers a healthy dose of protein and fiber.

This recipe was inspired by my husband’s mom’s interpretation of my no-bake granola bars. She always has a batch in the fridge for her grandkids, and they’ve become a staple in our house, too. I crumbled one over my yogurt just this morning, and they’ve kept my energy level up through this postpartum phase. They’re a perfect homemade gift for anyone who’s in a busy season of life, that’s for sure.

The post Energy Balls appeared first on Cookie and Kate.

Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

The post Lentil Burgers appeared first on Cookie and Kate.

These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.

These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.

If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!

The post Chocolate Chip Muffins appeared first on Cookie and Kate.

I’ve cooked scrambled eggs about a million times in my life, and I’m pretty particular about them. I like fluffy scrambled eggs topped with cheese. They must not be mushy, undercooked, or overcooked (the worst—and that smell!). I’m sharing my perfected technique with you today.

This recipe is designed for a stainless steel or cast iron skillet. If you’ve ever wondered how to cook scrambled eggs without a nonstick skillet, this post is for you. It can be done!

With this technique and some practice, you’ll make beautiful scrambled eggs with little mess. Even if you think you have your scrambled egg technique down pat, I think you might find some new tips here.

The post Perfect Scrambled Eggs appeared first on Cookie and Kate.

Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.

Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.

I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!

The post Homemade Pita Chips appeared first on Cookie and Kate.

It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

The post Pesto Pasta appeared first on Cookie and Kate.

I’m sure you’ve tried almond milk, but have you tasted pistachio milk?! It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.

I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.

I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.

The post Pistachio Milk appeared first on Cookie and Kate.

Let’s hear it for poppy seed dressing! This lightly creamy, lemony dressing is irresistible with tender lettuces and fresh fruit. The poppy seeds add a light crunch and nutty flavor that make your salads memorable.

This recipe is easy to mix together with quality ingredients, and beats store-bought dressing by a mile. It features poppy seeds, of course, as well as fresh lemon juice and zest. It’s sweetened with honey, which offers more flavor than plain sugar. Dijon mustard and a clove of garlic keep it interesting, and mayonnaise or Greek yogurt make it lightly creamy (your choice—mayonnaise offers a more luxurious texture, while yogurt lends a lovely tang).

Some poppy seed dressing recipes are excessively sweet or creamy, but this one is not. It’s just right. Below, you’ll find the recipe and complementary flavors to help you build a great salad.

The post Poppy Seed Dressing appeared first on Cookie and Kate.

Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

The post Quinoa Tabbouleh appeared first on Cookie and Kate.

Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

The post Avocado Pesto appeared first on Cookie and Kate.