If you’re looking for a decadent, elevated hot chocolate with wholesome ingredients, this one’s for you! We’ve been serving up this frothy, tahini-infused, super dreamy hot chocolate, and even cocoa connoisseurs agree this one deserves accolades.

Despite being naturally sweetened and blended with water, it’s perfectly sweet, deeply chocolaty, and velvety on the palate. It even sneaks in healthy fats, fiber, protein, and cinnamon for balancing blood sugar levels.

Tahini Hot Chocolate (Super Dreamy, Protein-Rich!) from Minimalist Baker →

If all the classic, herby, savory flavors of Thanksgiving came together into one satisfying main dish, these turkey meatballs would be it! They’re WAY easier to master than baking a turkey, making them perfect for small holiday gatherings and year-round Thanksgiving cravings.

Just 10 ingredients required and perfect for pairing with Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce. Let us show you how it’s done!

Ingredients for Thanksgiving Turkey Meatballs

These EASY, savory ground turkey meatballs require just a few basic ingredients:

• Ground turkey – Turkey is a Thanksgiving classic!

Thanksgiving Turkey Meatballs from Minimalist Baker →

It’s been 17 months since I first questioned whether anyone even needed another recipe for a basque cheesecake — the burnished, custardy and uncluttered kind that hails from San Sebastián, Spain — and concluded that in fact, I did.

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The texture and flavor of a cookie with the ease of a bar? Talk about the perfect dessert! Introducing: cranberry orange cookie bars! 

These chewy, buttery cookie bars are packed with zesty orange flavor and pops of tart cranberries. Your new go-to treat awaits with just 1 bowl and 8 ingredients required! Did we mention they’re vegan and gluten-free? No one else has to know.

Cranberry Orange Cookie Bars (Vegan + Gluten-Free) from Minimalist Baker →

Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and uncomplicated to make, we could fix this right now.

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This recipe was inspired by Chipotle’s tofu option called “sofritas.” Have you tried it? I often order it on my burrito bowl for some additional plant-based protein. It’s hearty, saucy and spicy, and makes the extra three-dollar charge for guacamole worthwhile.

I based this recipe directly on Chipotle’s ingredient list. Then, I played around with the amounts and the method until it tasted just right. Honestly, I like this version even better! It tastes fresh, flavorful and nicely spiced. Sometimes Chipotle’s sofritas are so spicy that they overwhelm the other flavors in my bowl.

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Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order? When in that predicament, the only solution is to get into your own kitchen. And so, this Kabocha Chickpea Miso Soup — inspired by Salud in Bend, Oregon — was born.

It’s everything you want in a soup: comforting, nourishing, brothy, packed with that fun squash you bought without a plan (just us?!), and SO quick and easy to make!

1-Pot Kabocha Chickpea Miso Soup from Minimalist Baker →

Monster Cookies have leveled up! Say hello to our healthier twist on the chewy, tender, peanut buttery, chocolate- & candy-studded cookie you know and love. Our version has all the decadence and deliciousness, but it’s vegan, gluten-free, flourless, oil-free, and maple-sweetened (magic, we know)!

Even better? These cookies are a breeze to make! You’ll need just 1 bowl, 9 ingredients, and about 20 minutes until it’s cookie time.

Easy Gluten-Free Monster Cookies (Vegan, Flourless!) from Minimalist Baker →

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.

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Making chai lattes has never been easier! This Instant Chai Latte Mix makes comforting chai lattes possible instantly. Just add water and your favorite sweetener and enjoy!

This convenient mix makes it easy to have your favorite spice-filled beverage on busy mornings, at the office, when traveling, and beyond! It also makes a great gift for the dairy-free chai-lovers in your life! Just 5 minutes and 6 ingredients required, friends.

Instant Chai Latte Mix (Dairy-Free) from Minimalist Baker →

Ketchup fans will love this recipe. It offers a thick, dippable texture, with classic yet grown-up ketchup flavor. It tastes nicely balanced, but leans a little more savory than sweet. The recipe calls for a whole container of tomato paste—choose the best you can find for deep, rich tomato flavor.

Beyond the tomato paste, you’ll need balsamic vinegar for some sweetness and tang, dried spices for complex flavor (garlic powder, mustard powder, cinnamon and black pepper), salt to enhance the rest, and water to thin it out. That’s it! No corn syrup or added sugar here.

I always assumed that making ketchup would be too tricky, but I was wrong. This recipe is so easy to make. You can whisk it together by hand in just a few minutes. It tastes best after an hour’s rest.

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Fall has three essentials: cozy sweaters, warming soups, and PUMPKIN BREAD! Whether your fond memories of this spice-filled treat are from Starbucks, Grandma’s house, or your favorite box mix, we’re bringing you alllll the nostalgia! This homemade gluten-free + dairy-free pumpkin bread is FLUFFY, tender, spice-filled, and has the perfect balance of sweetness and pumpkin flavor!

Just 1 bowl and simple ingredients required for this fall classic.

The BEST Gluten-Free Pumpkin Bread (1 Bowl!) from Minimalist Baker →

Let’s celebrate the cooler weather with a stack of warm apple pancakes! These apple-flavored pancakes are the perfect autumnal breakfast treat. They’re a simple weekend breakfast project that keeps well for quick weekday mornings (they freeze and thaw well, too).

This apple pancake recipe is made from scratch with freshly grated apple, which is enhanced by a touch of ground cinnamon. Tart apples like Honeycrisp or Granny Smith offer the most impactful flavor. You’ll see that I used Honeycrisp apples in this batch—they’re our family’s favorite, and they yield terrific pancakes.

You might already have everything you need to make these pancakes in your pantry. Let’s make some.

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Whether you’re ready for fall or hanging onto the last days of summer, we’ve got just the salad for the season! This lemony chopped cauliflower salad has the bright, crunchy, refreshing elements of summer coating a comforting fall veggie. The best part? It’s studded with pops of sweet dates!

Made in 1 bowl in just 10 minutes, it’s a quick & easy side perfect for late-summer picnics or pairing with your favorite protein for a simple lunch or dinner.

Cauliflower Salad with Dates & Pistachios from Minimalist Baker →

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!

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How about pizza tonight? It’s hard to beat classic pesto pizza. This simple vegetarian pizza recipe is a guaranteed crowd pleaser. It offers an irresistible combination of fresh, bright flavors from the basil pesto and tomatoes, plenty of cheesy mozzarella, and a bubbling crust with a satisfying chew.

This easy pesto pizza recipe comes together quickly with the help of your food processor. You can whip together the dough and pesto in about 15 minutes—just wipe down the processor in between the two components. If you’re looking for a super simple weeknight meal that’s better than take-out, use store-bought dough and pesto instead!

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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.

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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!

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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.

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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.

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