Mix up this Sleepy Girl mocktail for a lightly fizzy, refreshing feel-good drink. This tart cherry magnesium drink is perfect for a relaxing night in. 

Sleepy Girl Mocktail Recipe (Tart Cherry & Magnesium)

This Sleepy Girl mocktail is light, fizzy, and easy to mix together when the day starts to slow down. Tart cherry juice gives it that deep ruby color and a slightly bold flavor, balanced with sparkling water and a squeeze of citrus. It works well as a calming evening drink, something to sip while reading, or a non alcoholic option when you want a ritual without a cocktail. 

Ingredients & Estimated Costs

Recipe Cost: $4.90

Per Serving Cost: $2.45

• Tart Cherry Juice: You need 1 cup. Make sure to buy 100% tart cherry juice and not a sweetened black cherry cocktail. Tart cherries are naturally rich in melatonin.
• Sparkling Water: 1 cup of sparkling water adds carbonation. You can use plain or a complementary flavor like lime or berry.
• Magnesium Powder: Use 2 teaspoons of magnesium powder. The recipe calls for a tart cherry variety to boost the cherry flavor. Magnesium glycinate is often recommended for sleep as it is gentle on the stomach.
• Citrus: Fresh lime or lemon juice cuts through the sweetness and adds brightness.
• Vanilla: 2 teaspoons of vanilla extract adds a warm flavor that mimics the flavor of cream soda.
• Ice: 2 cups keeps the drink cold and refreshing.

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Sleepy Girl Mocktail

This Sleepy Girl Mocktail combines tart cherry juice, magnesium, and sparkling water. A refreshing and bedtime drink to help you unwind.

Course Drinks

Cuisine American

Keyword healthy drink

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 85kcal

Author Jillian

Equipment

• Measuring cups & spoons
• Drinking glasses
• Stirring spoon

Ingredients

• 1 cup tart cherry juice
• 1 cup sparkling water
• 2 cups ice
• 1 lime or ½ lemon freshly squeezed
• 2 teaspoons vanilla extract
• 2 teaspoons magnesium powder tart cherry variety

US Customary – Metric

Instructions

• Divide the ice evenly between two glasses.
  2 cups ice
• Pour ½ cup sparkling water into each glass, followed by ½ cup tart cherry juice.
  1 cup sparkling water, 1 cup tart cherry juice
• Add half of the lime or lemon juice to each glass and stir well.
  1 lime or ½ lemon
• Add the vanilla and magnesium powder, then stir until fully dissolved.
  2 teaspoons vanilla extract, 2 teaspoons magnesium powder
• Serve right away.

Nutrition

Serving: 8ounces | Calories: 85kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 47mg | Potassium: 244mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Vegan Cheese Ball with herbs, cranberries, and toasted nuts is creamy, tangy, and festive. A dairy-free appetizer that’s perfect for parties, holidays, or anytime entertaining.

The Best Vegan Holiday Cheese Ball Recipe

If there were ever an appetizer that makes people stop mid-conversation and say, “Wait, what is this?!” it’s this Vegan Cheese Ball. Creamy, tangy, and packed with flavor, this dairy-free cheese ball gets rolled in a festive coating of fresh herbs, cranberries, and toasted nuts. The result is an appetizer that’s as beautiful as it is delicious.

Perfect for holidays, parties, or a cozy Friday night at home, this plant-based twist on the classic cheese ball is proof that vegan entertaining can be just as indulgent and fun. Serve it with crackers, veggies, or toasted baguette slices, and watch it disappear.

Ingredients & Estimated Cost:

Recipe Cost: $6.10

Per Serving Cost: $0.76

Here is everything you need to make this cheese ball, along with a few suggested substitutions. 

Cheese Base:

• 1 ½ cups raw cashews: Makes the creamy base. You can substitute macadamia nuts if needed. 
• 3 Tablespoons nutritional yeast: Gives the cheesy, savory flavor. 
• 2 Tablespoons refined coconut oil: Helps give a firm texture to the cheese ball.
• 2 Tablespoons lemon juice: Adds a nice tangy flavor that can also be achieved with lime juice. 
• 1 Tablespoon apple cider vinegar: Adds more tanginess. 
• 2 Tablespoons unsweetened yogurt: Almond or coconut yogurt will work.  
• 1 clove garlic: Fresh garlic gives a nice savory depth. 
• 1 teaspoon onion powder: Adds a mild onion flavor. 
• ¾ teaspoon smoked paprika: Adds a smoky flavor. 
• 1 teaspoon sea salt: Enhances the overall flavor.
• 2–3 Tablespoons water: Helps blend the ingredients.

Herb and Cranberry Coating:

• ¼ cup finely chopped fresh parsley: Use 1 Tablespoon dried parsley as an alternative.
• 2 Tablespoons chopped fresh chives: You can also use green onions. 
• 2 Tablespoons chopped fresh dill: This is optional, but I highly recommend it. 
• ¼ cup finely chopped dried cranberries: A delicious sweet addition to the savory flavors. 
• ½ cup finely chopped and toasted nuts: I recommend using pecans or walnuts. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Vegan Cheese Ball

A Vegan Cheese Ball coated in herbs, cranberries, and toasted nuts that is both festive and delicious. This creamy, flavorful cheese ball is an easy plant-based appetizer everyone will love.

Course Appetizer

Cuisine American

Keyword cheese ball, holiday appetizer

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 people

Calories 237kcal

Author Jillian

Cost $6.10

Equipment

• Measuring cups & spoons
• blender or food processor
• Mixing bowl
• Plate

Ingredients

Cheese Base

• 1 ½ cups raw cashews soaked 4–6 hours or quick-soaked in hot water for 30 minutes, then drained
• 3 Tablespoons nutritional yeast
• 2 Tablespoons refined coconut oil solid at room temp, melts when blended
• 2 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons unsweetened almond or coconut yogurt
• 1 clove garlic
• 1 teaspoon onion powder
• ¾ teaspoon smoked paprika
• 1 teaspoon sea salt
• 2-3 Tablespoons water as needed for blending

Herb Mix Coating

• ¼ cup finely chopped fresh parsley
• 2 Tablespoons chopped fresh chives or green onions
• 2 Tablespoons chopped fresh dill optional but amazing
• ¼ cup finely chopped dried cranberries
• ½ cup finely chopped pecans or walnuts lightly toasted

Instructions

Blend the Cheese Base

• Add the soaked cashews, nutritional yeast, coconut oil, lemon juice, apple cider vinegar, almond yogurt, garlic, onion powder, paprika, salt, and two tablespoons of water to a high-speed blender or food processor.
• Blend until completely smooth, stopping to scrape down sides as needed. Add a touch more water only if necessary—keep it thick.

Chill & Set

• Transfer the mixture to a bowl, cover it, and refrigerate for 2–3 hours (or overnight). The coconut oil and yogurt help firm it up.

Shape the Ball

• Once the mixture is firm enough to handle, use clean, damp hands to form it into a ball.

Prepare the Coating

• On a plate, mix parsley, chives, dill, cranberries, and toasted pecans.

Roll & Coat

• Roll the cheese ball in the coating mixture, pressing gently so it sticks all over.

Final Chill (Optional)

• Chill for another 30–60 minutes to allow the coating to set and the flavors to meld.

Notes

Storage Tips

Storage: Keep covered in the refrigerator for up to 5 days.

Freezing: You can freeze the uncoated cheese ball for up to 2 months. Thaw overnight in the fridge, then roll in the coating before serving.

Make-Ahead: Best made at least a day in advance so the flavors can deepen. Roll in the coating on the day of serving for the freshest look.

Nutrition

Serving: 3Tablespoons | Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 277mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

Vegan Cheese Ball Recipe FAQs

More Vegan Recipes

• Roasted Cherry Tomato Soup
• Gluten-Free Cranberry Sauce
• Vegan Sweet Potato Casserole

Posh Plate - Healthy Feel-Good Recipes

This fall sheet pan dinner combines smoked sausage, roasted vegetables, and a maple mustard glaze for a cozy, one-pan meal. Easy, hearty, and full of flavor!

Easy One-Pan Sausage and Veggies (Fall Edition)

I love this recipe because I get comfort and nutrition in one dish. The smoky sausage pairs well with the caramelized Brussels sprouts, tender potatoes, and roasted broccoli. It’s a filling and wholesome meal the entire family can enjoy. 

Make it, and you will discover a new recipe to enjoy time and again. You will love the tangy-sweet maple mustard glaze. It really sets this recipe apart from other sheet pan dinners! 

Ingredients & Estimated Cost

Recipe Cost: $10.67

Per Serving Cost: $1.33

Below is a list of everything you need for this recipe, as well as a few substitution recommendations.

• 14 oz smoked sausage – The protein star of the recipe. Chicken sausage or turkey sausage would also be tasty. 
• 2 cups broccoli florets – Adds a fresh crunch that balances the sweet glaze. Cauliflower is a good alternative if needed. 
•  2 cups Brussels sprouts – Soaks up the delicious glaze. 
• 2 cups sweet potatoes – Adds a natural sweetness to the dish. Butternut squash will provide a similar effect. 
• 1 cup red onion – Gives a mild sweetness to the dish. Use a yellow onion as a substitute. 
• 2 Tablespoons olive oil – Helps crisp everything up while baking. Avocado oil will also work in this recipe. 
• 2 Tablespoons Dijon mustard – Adds a tangy sharpness to the glaze. 
• 3 Tablespoons maple syrup – Adds warmth and caramelized sweetness that makes this dish taste like fall.
• 1 teaspoon dried mustard – Adds depth to the glaze. You can leave it out, without affecting the overall taste too much. 
• 2 cloves of garlic – Substitute ½ teaspoon of garlic powder if needed. 
• 1 teaspoon fresh thyme leaves – Adds fresh flavor to the dish. Use ½ teaspoon of dried thyme if necessary, although the flavor will not be as intense as fresh.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Fall Sheet Pan Dinner

Smoky sausage, caramelized veggies, and a maple mustard glaze on one sheet pan make this an easy and favorite weeknight meal.

Course Main Dish

Cuisine American

Keyword sausage, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 259kcal

Author Jillian

Cost $10.67

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Knife
• Cutting board
• Measuring spoons & spoons

Ingredients

SHEET PAN

• 14 oz smoked sausage sliced 1 inch
• 2 cups broccoli florets
• 2 cups Brussels sprouts sliced in half
• 2 cups sweet potatoes sliced 1 inch
• 1 cup red onion sliced

MAPLE MUSTARD GLAZE

• 2 Tablespoons olive oil
• 2 Tablespoons Dijon mustard
• 3 Tablespoons pure maple syrup
• 1 teaspoon dried mustard
• 2 cloves garlic minced
• 1 teaspoon fresh thyme leaves

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Lightly grease a large baking sheet and set it aside.
• In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, dried mustard, garlic, and thyme.
• In a large bowl, combine the sausage, broccoli, Brussels sprouts, sweet potatoes, and red onion. Pour the glaze over the mixture and toss until evenly coated.
• Spread everything evenly on the prepared baking sheet.
• Roast for 25–30 minutes, stirring halfway through, until the potatoes are fork-tender and the vegetables caramelize.
• Serve warm and enjoy!

Notes

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 10–15 minutes or reheat in a skillet on the stovetop until hot.
• Freeze: Spread cooled leftovers on a baking sheet to flash-freeze, then store in freezer bags for up to 2 months. Reheat directly from frozen.
• Make ahead: Chop veggies and sausage up to 24 hours in advance, then toss with glaze and roast when ready.

Nutrition

Serving: 1cup | Calories: 259kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 495mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5040IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 1mg

Fall Sheet Pan Dinner Recipe FAQs

More Sheet Pan Dinners

• Hawaiian Chicken Sheet Pan Meal
• Easy Sheet Pan Pork Tenderloin with Vegetables
• Sheet Pan Bruschetta Chicken

Posh Plate - Healthy Feel-Good Recipes

This sheet pan pork tenderloin is packed with hearty protein, roasted vegetables, and minimal cleanup. The sweet and tangy balsamic marinade gives the dish a bold flavor everyone loves. 

Pork Tenderloin Sheet Pan Dinner

If you have made a sheet pan meal before, you know how easy they are. This no-fuss meal has minimal cleanup with tons of flavor. With a little preparation, the oven does the rest of the work to create a satisfying meal. The pork turns out tender and juicy, and the veggies soak up all that sweet and tangy balsamic goodness. It’s a weeknight dinner that my family never gets tired of.

Ingredients, Substitutions, and Estimated Cost:

Recipe Cost: $13.20

Per Serving Cost: $1.65

Here is everything you need to make this pork tenderloin recipe, along with some simple substitution recommendations.

• 1 ½ pounds pork tenderloin – Juicy protein that soaks up the marinade. Substitute boneless pork chops or chicken breasts. But you may need to adjust the cooking time.
• 1 small yellow onion, large chopped – Adds a sweet flavor that caramelizes while roasting. Use a red onion as an alternative.
• 2 cups yellow potatoes – Provides a creamy texture to the dish. You can also use russet or red potatoes. 
• 2 large carrots – Gives a natural sweetness. Use parsnips or sweet potatoes if you do not have carrots. 
• 1 pound bundle of asparagus – Try green beans if you do not have asparagus. 
• ⅓ cup parsley – Add a fresh finish to the dish. Use cilantro as an alternative. 
• 2 Tablespoons olive oil – Helps roast the veggies. You can use avocado oil instead of olive oil. 
• ¼ cup honey – The honey adds more sweetness to the dish. Use maple syrup as a substitution. 
• 3 Tablespoons balsamic vinegar – Adds a tangy taste to the marinade that helps balance the sweetness of the other ingredients. 
• 2 teaspoons Dijon mustard – Deepens the flavor of the marinade. You can use regular mustard for a slightly different taste. 
• 2 cloves garlic – Adds depth to the overall flavor. Use ½ teaspoon of garlic powder instead of fresh. 
• 1 teaspoon salt and pepper – Enhances the overall flavor of the dish.

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

How To Make Sheet Pan Pork Tenderloin

To make this recipe, add the pork and vegetables to the tinfoil boats, brush the marinade over them, and bake. Let me show you how.

1. Prep the Pan – Lightly coat a large baking sheet with non-stick spray.
2. Create a Foil Boat for the Pork – Tear a sheet of foil and form a shallow “boat” on one side of the pan. This helps keep the pork tender and contains the juices. Spray the inside of the foil with non-stick spray.
3. Season the Pork – Place the pork tenderloin into the foil boat. Sprinkle it with salt and pepper on all sides.
   
4. Add the Vegetables – Spread the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus across the other half of the baking sheet. Season them lightly with salt and pepper.
5. Make the Marinade – In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
6. Coat Pork and Vegetables – Drizzle the marinade over the pork and vegetables. Gently toss the vegetables to ensure they’re evenly coated in the marinade. 
   
7. Roast the Sheet Pan Meal – Bake for 40 to 45 minutes in a preheated 425°F oven, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and golden.
8. Rest and Garnish – Let the pork rest for a few minutes before slicing. Top everything with chopped parsley and a drizzle of balsamic glaze just before serving. 
   

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Sheet Pan Pork Tenderloin

This one-pan meal combines hearty protein and perfectly roasted vegetables with a sweet and tangy balsamic marinade. The easy dish has a crowd-pleasing flavor perfect for busy weeknights.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 226kcal

Author Jillian

Cost $13.20

Equipment

• Sheet pan
• Cutting board
• Chef’s knife
• Mixing bowl
• Whisk
• Pastry brush

Ingredients

INGREDIENTS:

• 1 ½ lbs pork tenderloin
• 1 small yellow onion large chopped
• 2 cups yellow potatoes cut into fourths
• 2 large carrots sliced
• 1 bundle of asparagus
• ⅓ cup parsley chopped
• 2 Tablespoons olive oil
• ¼ cup honey
• 3 Tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• chopped parsley
• balsamic glaze

US Customary – Metric

Instructions

• Start by preheating your oven to 425°F. Lightly coat a large baking sheet with non-stick cooking spray.
• Tear off a piece of foil and shape it into a shallow “boat” on one side of the baking sheet. This will help keep the pork tenderloin juicy and contain the marinade. Lightly spray the foil with non-stick spray as well.
• Place the pork tenderloin into the foil boat and season it with salt and pepper.
• On the other side of the baking sheet, spread out the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus. Sprinkle them with a bit of salt and pepper.
• In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until thoroughly combined.
• Pour or brush the marinade over both the pork and the vegetables, gently tossing the vegetables to ensure they’re well-coated.
• Place the baking sheet in the oven and roast for 40 to 45 minutes, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
• Remove the pork from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over everything and drizzle with balsamic glaze before serving.

Notes

Below are storage, reheating, and make-ahead tips. 

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooked pork and vegetables in a freezer-safe container for up to 2 months.

Reheat: Warm in a 350°F oven for about 15 minutes or until heated through.

Make-ahead: You can prep the vegetables and marinate the pork a day in advance. Store separately in the fridge.

Nutrition

Serving: 1.66cup | Calories: 226kcal | Carbohydrates: 22g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 657mg | Potassium: 659mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2777IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 2mg

Sheet Pan Pork Tenderloin Recipe FAQs

More Sheet Pan Dinners:

• Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Sausage and Veggies
• Sheet Pan Chicken Tacos

Posh Plate - Healthy Feel-Good Recipes

Roasted cherry tomato soup bursting with natural sweetness, garlic, and basil. This easy soup recipe is perfect for any season!

Roasted Cherry Tomato Soup That Tastes Like Summer in a Bowl

There’s something magical about cherry tomatoes when they hit the oven. They go from sweet to sweeter, slightly caramelized, and bursting with flavor in just 45 minutes. This cherry tomato soup recipe builds on that magic, blending oven-roasted tomatoes with garlic, onion, and potatoes for a silky, rich soup that tastes like summer and comfort food all at once.

It’s perfect for those late summer harvests when cherry tomatoes are overflowing in baskets, or any time you’re craving something delicious and fresh without the fuss. This is roasted cherry tomato soup at its best—simple, hearty, and deeply flavorful. I love topping each bowl with a sprinkle of Parmesan cheese, a handful of crunchy croutons, and a few fresh basil leaves.

Ingredients and Estimated Cost:

Recipe Cost: $10.04

Per Serving Cost: $2.51

Here is a list of the ingredients you will need for the recipe, along with their importance to the recipe and some simple substitutions.  

• 2 lbs Cherry tomatoes: These are the star of the soup. After roasting in the oven, their naturally sweet and tangy taste deepens. You can substitute grape tomatoes. 
• 1 yellow onion: Yellow onions have a naturally sweet taste. A white onion can be used as a substitute; however, it will not add as much sweetness as the yellow onion. 
• 5 garlic cloves: Garlic adds a savory warmth to the soup. I prefer fresh, but you can substitute one teaspoon of garlic powder. 
• 2 Yukon gold potatoes: These add a creaminess to the soup without using dairy and help thicken it.
• 2 tablespoons olive oil: Helps the vegetables roast. You can use avocado or vegetable oil instead. 
• 3 cups vegetable broth: This is the base of the soup. You can use chicken broth if you are not concerned about keeping it plant-based. 
• 10-12 Basil leaves: Adds a fresh brightness to the soup’s flavor. 
• 1 teaspoon Thyme: Thyme has an earthy taste, adding to the savory flavor of the soup.
• ½ teaspoon red pepper flakes: Adds a touch of heat to balance the sweetness of the tomatoes. 
• 1 teaspoon salt: Salt enhances the overall flavor of the dish. 
• 1 teaspoon pepper: Adds a little kick to the taste of the soup. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cherry Tomato Soup

Roast cherry tomatoes, onion, garlic, and potato. Blend with broth, basil, and seasonings. Heat until warm and serve with garnishes. Let me show you how: 

1. Roast the vegetables – Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray. Arrange the cherry tomatoes, chopped onion, garlic cloves, and potatoes on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the potatoes are fork-tender.
   
2. Blend the soup – Transfer the roasted vegetables to a blender. Add the broth, basil leaves, thyme, red pepper flakes, and a bit more salt and pepper. Blend until completely smooth (hold the lid firmly to avoid it popping off from the heat).
   
3. Warm it up – Pour the soup into a large saucepan and heat over medium-high heat for about 5 to 8 minutes until hot.
   
4. Garnish and serve – Ladle into bowls and top with shredded Parmesan, croutons, and chopped basil.
   

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Sheet Pan Cherry Tomato Soup

This Sheet-Pan Cherry Tomato Soup is a weeknight hero. Roasted veggies and savory spices blend into a creamy, flavorful soup that’s just as easy to make as it is delicious to eat.

Course Main Dish

Cuisine American

Keyword sheet pan dinner, tomato soup

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 4 people

Calories 195kcal

Author Jillian

Cost $10.04

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Blender
• Large saucepan
• ladle
• Measuring spoons
• Liquid measuring cup

Ingredients

FOR THE SOUP:

• 2 lbs cherry tomatoes
• 1 yellow onion large chopped
• 5 garlic cloves peeled
• 2 Yukon gold potatoes peeled and large chopped
• 2 Tablespoons olive oil
• 3 cups vegetable broth
• 10-12 fresh basil leaves
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• Parmesan cheese
• Croutons
• Fresh chopped basil

US Customary – Metric

Instructions

• Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
• Place the tomatoes, onion, garlic, and potatoes on the sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 20-25 minutes, until the potatoes are tender.
• Transfer the roasted veggies, chicken broth, basil, thyme, red pepper flakes, salt, and pepper in a blender.
• Hold the top on tight and blend until everything is puréed.
• Pour the soup into a large saucepan and heat on medium-high heat for 5-8 minutes until the soup is warmed through.
• Remove the soup from the stovetop and garnish with Parmesan cheese, croutons, and basil.
• Serve and enjoy!

Notes

Here are tips for storing and making this soup ahead of time. 

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: Freeze in individual portions for up to 3 months. Let it cool completely before freezing.

Thaw/Reheat: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Make-Ahead: The soup can be fully prepared and stored up to 2 days in advance. It often tastes even better the next day!

Nutrition

Serving: 2cups | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1904mg | Potassium: 918mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1623IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 3mg

Cherry Tomato Soup Recipe FAQs

More Sheet Pan Recipes

If you love sheet pan recipes as much as I do, here are a few more I think you will enjoy.

• Easy Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Thighs

Posh Plate - Healthy Feel-Good Recipes

This Sheet Pan Chicken Sausage and Veggies recipe is a quick and flavorful one-pan meal with sweet potatoes, Brussels sprouts, and a maple-Dijon glaze. It’s ready in under an hour! 

Hearty and Flavorful Sheet Pan Chicken Sausage and Veggies

Some weeknights just call for simplicity, and this sheet pan dinner is the answer. With colorful roasted veggies, savory chicken sausage, and a quick maple-Dijon drizzle, it checks all the boxes: hearty, flavorful, easy to clean up, and packed with nutrients. Best of all, it’s super customizable based on what you’ve got in the fridge. Think of it as a grain bowl’s cozy, wholesome cousin, but made entirely on one pan.

This is the kind of dinner you can prep ahead, pop in the oven, and have on the table without much fuss. Let’s break it down.

Ingredients and Estimated Cost

Recipe Cost: $12.96

Per Serving Cost: $2.16

Here’s everything you need to make this sheet pan chicken sausage recipe, including simple substitutions.

• 2 large chicken breasts, cut into bite-sized pieces – Lean and filling, the chicken soaks up flavor and cooks quickly. You can use boneless thighs if you prefer more richness.
• 12 oz chicken sausage, sliced ½ inch thick – Adds depth and flavor without extra work. Try a smoky or apple-flavored version for a fun twist.
• 1 large sweet potato, diced – Brings natural sweetness and roasts beautifully. Swap in butternut squash or baby potatoes if needed.
• 2 cups Brussels sprouts, halved – When roasted, these get caramelized and nutty. Broccoli or green beans make a good substitute.
• 1 red bell pepper, thickly sliced – Sweet and colorful. Any bell pepper works here, so use what you’ve got.
• ½ red onion, sliced – Adds a touch of sharpness and sweetness as it roasts. Yellow or white onions will also work.
• ¼ cup olive oil – Helps everything roast evenly and adds richness. Avocado oil is a good substitute.
• 1 Tablespoon maple syrup – Just enough sweetness to balance the mustard and rosemary. Honey also works. 
• 1 Tablespoon Dijon mustard – Brings a tangy flavor. Grainy mustard or spicy brown mustard also tastes great with this recipe. 
• ½ teaspoon salt + ½ teaspoon pepper – Basic seasonings to enhance the natural flavors of all the other ingredients. 
• 1 teaspoon dried rosemary – Earthy and aromatic. Try thyme or Italian seasoning if that’s what you have.
• Fresh rosemary for garnish (optional) – A final flourish for extra aroma and presentation.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Why This Recipe Works

• One-pan wonder. Less mess, less fuss. Everything cooks together on a sheet pan!
• Hearty. Protein-packed chicken sausage and chicken breast paired with vibrant veggies.
• Customizable. Easily swap in your favorite veggies or sausage varieties.
• Meal prep-friendly. It makes enough for six and reheats beautifully!

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Sheet Pan Chicken Sausage and Veggies

This sheet-pan chicken sausage and veggies recipe is the best of both worlds: it is quick, ready in under an hour, and bursting with flavor. The chicken, sausage, and veggies are coated with a sweet and savory glaze you will love.

Course Main Dish

Cuisine American

Keyword sheet pan chicken recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 402kcal

Author Jillian

Cost $12.96

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Cutting board
• Chef’s knife
• mixing spoon

Ingredients

• 2 large chicken breasts cut into bite-sized pieces
• 12 oz package sausage ½ inch sliced
• 1 large sweet potato large diced
• 2 cups Brussels sprouts sliced in half
• 1 large red pepper sliced large
• ½ red onion sliced
• ¼ cup olive oil
• 1 Tablespoon pure maple syrup
• 1 Tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried rosemary

GARNISHES:

• Fresh rosemary optional

US Customary – Metric

Instructions

• Preheat your oven to 425°F (220°C). Spray a rimmed baking sheet with non-stick cooking spray or lime with parchment paper.
• In a large bowl, combine the sliced chicken sausage, cubed sweet potato, halved Brussels sprouts, chopped red bell pepper, and sliced red onion. Toss everything together until the vegetables and sausage are evenly distributed.
• In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, black pepper, and dried rosemary until well combined and slightly emulsified.
• Pour the dressing over the chicken sausage and vegetables in the large bowl. Stir thoroughly to ensure all the ingredients are evenly coated with the sauce.
• Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan for even cooking. If necessary, use two baking sheets.
• Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken sausage is cooked through, the vegetables are tender and slightly caramelized, and the sweet potatoes are easily pierced with a fork.
• Remove the baking sheet from the oven. Serve immediately with cooked rice, if desired. Enjoy your Sheet Pan Chicken Sausage and Veggies!

Notes

To store: Cool leftovers and transfer them to an airtight container. Refrigerate for up to 4 days.

To reheat: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave.

To freeze: Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven.

Make ahead: You can chop all the veggies and mix the dressing in advance. Store separately in the fridge for up to 2 days, then assemble and bake when ready.

Nutrition

Serving: 1.5cup | Calories: 402kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 893mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6254IU | Vitamin C: 53mg | Calcium: 42mg | Iron: 2mg

Sheet Pan Chicken Sausage Recipe FAQs

More Main Dish Recipes

• 30-Minute Sheet Pan Beef and Broccoli
• 30 Minute Sheet Pan Chicken Tacos 
• Sheet Pan Chicken Thighs-Whole 30
• Sheet Pan Greek Chicken

Posh Plate - Healthy Feel-Good Recipes

This Sheet Pan Beef and Broccoli recipe is your new best friend when you want an easy and wholesome home-cooked dinner. It delivers a bold flavor that is better than your favorite takeout.

Sheet Pan Beef and Broccoli

I love this recipe because it feels a bit fancy without being stressful. It also requires minimal cleanup, as everything cooks on the sheet pan. It is a definite keeper. The best part is that it only takes fifteen minutes to prep, so I can focus on other things while dinner cooks. After cooking, you are left with juicy beef and tender broccoli covered in a die-for rich garlicky sauce.

This version captures all that classic takeout flavor with the ease of a one-pan dinner. We’re talking tender sirloin, roasted broccoli with crispy edges, a glossy, garlicky sauce, and only one sheet pan to wash. Whether you’re meal-prepping or feeding a hungry crew, this dinner delivers.

Ingredients and Estimated Cost

Recipe Cost: $24.54

Per Serving Cost: $4.09

• Beef thin sirloin (1 ½ pounds – $14.97)
• Broccoli florets (6 cups – $2.88)
• Red onion (½ onion – $0.47)
• Soy sauce (½ cup – $0.88)
• Garlic (6 cloves – $0.30)
• Honey (6 Tablespoons – $1.68)
• Sesame oil (4 Tablespoons – $1.66)
• Rice vinegar (4 Tablespoons – $0.64)
• Ground ginger (6 teaspoons – $0.94)
• Salt (2 teaspoons – $0.02)
• Black pepper (1 teaspoon – $0.01)
• Cornstarch (1 ½ Tablespoons – $0.09)

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Substitutions and Variations

Beef: Try flank steak or skirt steak if sirloin isn’t available.

Veggies: Swap in bell peppers, snow peas, or carrots.

Sweetener: You can use maple syrup or brown sugar in place of honey.

Gluten-free: Use tamari instead of soy sauce.

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Sheet Pan Beef and Broccoli

This Sheet Pan Beef and Broccoli recipe is your new best friend when you want an easy and wholesome home-cooked dinner. It delivers a bold flavor that is better than your favorite takeout.

Course Main Dish

Cuisine American

Keyword beef, broccoli

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rest Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 355kcal

Author Jillian

Cost $24.54

Equipment

• Gallon-size Ziploc bag
• Small mixing bowl
• Whisk
• Sheet pan
• saucepan
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

MEAT AND VEGGIES:

• 1 ½ pounds beef round sirloin tip thin sliced cut into 2 Inch pieces
• 6 cups broccoli florets
• ½ red onion sliced thin

MARINADE:

• ¼ cup soy sauce
• 3 minced garlic
• 3 Tablespoons honey
• 2 Tablespoons sesame oil
• 2 Tablespoons rice vinegar
• 3 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon black pepper

SAUCE:

• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 3 Tablespoons honey
• 2 Tablespoons sesame oil
• 2 Tablespoons rice vinegar
• 3 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 ½ Tablespoons cornstarch
• ½ cup water

GARNISHES:

• Sesame seeds
• Green onion

US Customary – Metric

Instructions

• Add the sirloin, broccoli, and onion to a Ziploc gallon bag.
• In a small bowl, add the soy sauce, garlic, honey, sesame oil, rice vinegar, ginger, salt, and pepper and whisk until combined.
• Add the marinade mixture to the gallon bag, seal it, and massage until everything is covered in the marinade. Let the bag sit for 15 minutes.
• Preheat the oven to 425°F, spray a sheet pan with nonstick spray, and set aside.
• Spread the meat and broccoli mixture over the sheet pan and bake for 15-20 minutes.
• While the sheet pan is baking, make the sauce.
• Add the soy sauce, garlic, honey, sesame oil, rice vinegar, ginger, salt, and pepper in a saucepan and whisk until combined.
• On high heat, let the mixture come to a boil.
• Add the cornstarch to the water and whisk until dissolved.
• Reduce the heat to medium-low and whisk in the cornstarch mixture until the mixture thickens.
• Remove from the heat and set aside.
• Pull the sheet pan out of the oven and drizzle the sauce over the top.
• Garnish with sesame seeds and green onion if desired.
• Serve and enjoy!

Notes

Store: Leftovers keep well in the fridge for up to 4 days in an airtight container.

Freeze: You can freeze the cooked beef and broccoli (without sauce) for up to 2 months. Reheat gently and add fresh sauce if possible. Note that the broccoli will not be as crisp when reheated.

Reheat: Microwave or warm in a skillet with a splash of water to loosen the sauce.

Make Ahead: Marinate the meat and veggies up to 24 hours in advance

Nutrition

Serving: 2cups | Calories: 355kcal | Carbohydrates: 30g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1954mg | Potassium: 838mg | Fiber: 3g | Sugar: 20g | Vitamin A: 571IU | Vitamin C: 82mg | Calcium: 66mg | Iron: 4mg

Sheet Pan Beef and Broccoli Recipe FAQs

More Sheet Pan Recipes

• 30 Minute Sheet Pan Chicken Tacos
• Sheet Pan Chicken Thighs – Whole 30
• Sheet Pan Greek Chicken

Posh Plate - Healthy Feel-Good Recipes

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Sheet Pan Chicken Thighs and Veggies

When you want a simple meal for a busy night week, this recipe is for you! It is Whole30 friendly, and I love how everything cooks together in one pan, making cleanup quick and easy. There’s something deeply satisfying about a sheet pan meal. Minimal prep, easy cleanup, and a beautifully roasted dish full of flavor. Perfect for busy weeknights or meal prep.

Ingreidents & Estimated Cost:

Recipe Cost: $13.92

Per Serving Cost: $2.32

Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.

• Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
• Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
• Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
• Onion – Adds depth of flavor and softens into sweet, roasted perfection.
• Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
• Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
• Fresh Parsley – The freshness at the end brightens the dish.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Sheet Pan Chicken Thighs and Veggies

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Course Main Dish

Cuisine American

Keyword chicken, sheet pan recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 343kcal

Author Jillian

Cost $13.92

Equipment

• Baking sheet
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 6 boneless skinless chicken thighs
• 4 Carrots large chopped
• 2 pounds yellow potatoes chopped
• 1 medium onion chopped
• 3 Tablespoons olive oil
• 1 ½ teaspoon paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon oregano
• Salt and pepper to taste

GARNISH:

• Fresh Parsley

US Customary – Metric

Instructions

• Preheat the oven to 400℉.
• Prepare a baking pan by spraying it with nonstick spray and set it aside.
• Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
• Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
• Sprinkle and mix in the spice mixture over the veggies.
• Spread the veggie mixture over the baking pan.
• Next, add the chicken to the bowl the veggies were in.
• Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
• In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
• Sprinkle and rub the seasonings on top of the chicken thighs.
• Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
• Serve and enjoy!

Notes

Here’s everything you need to know about storing, freezing, reheating, and making this recipe ahead of time. 

Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.

Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator. 

Nutrition

Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 33g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 140mg | Potassium: 1093mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6871IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 3mg

Sheet Pan Chicken Thighs Recipe FAQs

More Whole 30 Recipes

• Creamy Tomato Carrot Soup
• Stuffed Sweet Potatoes
• Easy Baked Chicken and Zucchini Recipe

Posh Plate - Healthy Feel-Good Recipes

These crispy dried bananas are a delicious snack you can make at home with just three ingredients. They’re great for on-the-go munching.

I love making these homemade banana chips because they’re such an easy and delicious snack to have on hand. The process is simple: Just a few ingredients, and they’re ready to dehydrate while I go about my day. I like to make them for the kiddos’ lunch boxes and a jar for me to snack on throughout the day.

Dried Banana Chips Recipe Ingredients

• 6 bananas – Ripe but firm bananas work best to ensure even drying and a perfect crisp texture.
• 3 Tablespoons lemon juice – This helps preserve the color and adds a slight tang.
• ½ cup plus 2 Tablespoons water – Dilutes the lemon juice for an even coating.

How To Make Dried Bananas

For complete instructions, see the recipe card below.

1. Slice bananas into ¼-inch rounds.
2. Mix lemon juice and water in a bowl, then dip each banana slice.
   
3. Arrange the banana slices on dehydrator trays in a single layer.
4. Dehydrate at 135°F for about 7 hours or until crisp and fully dried.
   

Once they’re ready, let them cool completely before storing them. Now you’ve got a batch of crunchy, naturally sweet, dehydrated banana chips!

Recipe Variations

• Cinnamon Banana Chips: Sprinkle slices lightly with cinnamon before dehydrating for a warm, spiced flavor.
• Lightly Sweetened: If you prefer a touch of extra sweetness, brush the banana slices with a bit of honey or maple syrup before drying.
• Savory Banana Chips: Try a pinch of sea salt for a subtle contrast to the natural sweetness.

Dried Bananas Recipe FAQs

More Snack Recipes

• Chocolate Protein Ice Cream (Ninja Creami Recipe)
• Air Fryer Sweet Potato Wedges
• Roasted Pumpkin Seeds

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Dried Bananas

These crispy dried bananas are a delicious snack you can make at home with just three ingredients. They’re great for on-the-go munching.

Course Snack

Cuisine American

Keyword banana

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 6 people

Calories 107kcal

Author Jillian

Equipment

• Knife
• Cutting board
• Bowl
• Dehydrator

Ingredients

• 6-7 bananas
• 3 Tablespoons lemon juice
• ½ cup plus 2 Tablespoons water

US Customary – Metric

Instructions

• Peel and slice the bananas into ¼ inch rounds.
• Combine the lemon juice and water in a bowl and place sliced bananas in it.
• Remove the bananas and place them on the dehydrate trays.
• Dehydrate the bananas for 7 hours or until dry.
• Serve and enjoy!

Notes

Serve: You can enjoy these dried banana chips as a standalone snack, mix them into homemade trail mix, or crumble them over yogurt or oatmeal.

Store: Store the banana chips in an airtight container at room temperature for up to two weeks. If you live in a humid climate, adding a silica gel packet can help maintain crispness.

Freeze: For longer storage, freeze the dried bananas in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before enjoying them.

Nutrition

Serving: 0.25cup | Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 430mg | Fiber: 3g | Sugar: 15g | Vitamin A: 76IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 0.3mg

Posh Plate - Healthy Feel-Good Recipes

Warm up with this creamy protein hot chocolate recipe with almond milk, chocolate chips, and protein powder. Naturally sweetened with maple syrup and enhanced with a hint of vanilla, it’s the perfect balance of flavor and comfort—unlike any other recipe you’ll find online!

I love this recipe because it’s more than just a drink—it’s a little moment of self-care that feels nourishing and guilt-free. It’s protein-packed packed with simple, wholesome ingredients, and I can feel good about serving my family. It’s also quick to whip up on busy mornings or for an evening treat. Whether you’re looking for a cozy way to warm up or just want to skip the processed packets and make something more intentional, you definitely want to try this recipe.

Ingredients and Estimated Cost:

Recipe Cost: $15.24

Per Serving Cost: $1.90

• 7 cups vanilla unsweetened almond milk – $2.17
• 2 cups semi-sweet chocolate chips – $3.00
• 2 Tablespoons pure maple syrup – $1.18
• 1 Tablespoon unsweetened cocoa powder – $0.07
• 8 Tablespoons chocolate protein powder – $5.81
• Pinch of sea salt – $0.01
• 2 Tablespoons vanilla extract – $3.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How to Make Nutritious Hot Chocolate

***For complete recipe instructions, see the recipe card below.

Combine Ingredients

In a large pot, add the following:

• 7 cups almond milk
• 10 oz semi-sweet chocolate chips
• 2 Tbsp pure maple syrup
• 1 Tbsp unsweetened cocoa powder
• 8 Tbsp chocolate protein powder
• Pinch of sea salt

Heat and Whisk

• Place the pot over medium-high heat.
• Whisk occasionally for 8-10 minutes until the mixture reaches a gentle boil.

Incorporate Vanilla

• Remove the pot from heat and stir in 2 Tbsp vanilla extract until combined.

Serve and Garnish

• Ladle the hot chocolate into mugs.
• Add optional garnishes like cream, whipped cream, or chocolate shavings.

Recipe Variations

• Milk Options: Substitute almond milk with oat milk, coconut milk, or regular dairy milk if preferred.
• Protein Powder: Use vanilla protein powder or any flavor you love.
• Sweetener: Replace maple syrup with honey or a sugar-free syrup for a lower-calorie option.
• Chocolate Chips: Opt for dark chocolate chips for a deeper flavor or dairy-free chips for vegan hot chocolate.

Protein Hot Chocolate Recipe FAQs

What type of protein powder works best?

I use Just Ingredients, but any brand should work just fine.

Is there a substitute for maple syrup?

Yes, you can try using honey or agave. However, I have not tested this recipe with anything other than maple syrup.

What toppings work well?

I like garnishing my cup with whipped cream, marshmallows, chocolate shavings, or a sprinkle of cinnamon.

Can I add other flavors to the recipe?

Yes, add a dash of cinnamon, a pinch of cayenne pepper for heat, or peppermint extract for a holiday twist.

Is this hot chocolate vegan-friendly?

It can be! Use dairy-free chocolate chips and ensure your protein powder is vegan.

More Drinks

• Homemade Apple Cinnamon Tea Recipe
• Easy Homemade Date Shake
• Copycat Pink Dragonfruit Refresher Drink

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Protein Hot Chocolate Recipe

Warm up with this creamy protein hot chocolate recipe with almond milk, chocolate chips, and protein powder. Naturally sweetened with maple syrup and enhanced with a hint of vanilla, it’s the perfect balance of flavor and comfort—unlike any other recipe you’ll find online!

Course Drinks

Cuisine American

Keyword hot chocolate

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 305kcal

Author Jillian

Cost $15.24

Equipment

• large pot
• Whisk
• Liquid measuring cup
• Measuring spoons

Ingredients

INGREDIENTS:

• 7 cups vanilla unsweetened almond milk
• 10 oz semi-sweet chocolate chips
• 2 Tablespoon pure maple syrup
• 1 Tablespoon unsweetened cocoa powder
• 8 Tablespoon chocolate protein powder I used Just Ingredients brand
• Pinch of sea salt
• 2 Tablespoon vanilla extract

GARNISHES:

• Cream
• Whipped cream
• Chocolate shavings

US Customary – Metric

Instructions

• Add the almond milk, chocolate chips, maple syrup, cocoa powder, protein powder, and sea salt to a large pot.
• Whisk the mixture occasionally on medium-high heat for about 8-10 minutes or until a soft boil.
• Remove the mixture from the heat and add the vanilla until all incorporated.
• Serve and Enjoy!

Nutrition

Serving: 1cup | Calories: 305kcal | Carbohydrates: 21g | Protein: 14g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 346mg | Potassium: 334mg | Fiber: 6g | Sugar: 14g | Vitamin A: 18IU | Calcium: 386mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Brussels Sprouts with Maple Syrup and Bacon recipe is quick to prepare with a handful of ingredients. It’s the perfect side dish that adds a touch of elegance to your meal with minimal effort.

What can you make with six ingredients in ten minutes? This recipe is perfect for a simple but delicious side dish. 

I love popping them in the oven and focusing on other things while it cooks. Plus, it’s a great way to get my family actually to enjoy Brussels sprouts! It’s perfect for a weeknight dinner but fancy enough to serve when you have guests over.

Ingredients and Estimated Cost:

Recipe Cost: $8.44

Per Serving Cost: $0.70

• 2 (16 oz) bags of Brussels sprouts – $2.48
• 16 oz package of bacon – $4.48
• ¼ cup olive oil – $0.48
• 3 ½ Tablespoons pure maple syrup – $0.98
• 1 teaspoon pepper – $0.01
• 1 teaspoon salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Equipment

• Baking sheet
• Large mixing bowl
• Measuring cups and spoons
• Mixing spoon

How To Make Bacon Maple Syrup Brussel Sprouts

***For complete recipe instructions, see the recipe card below.

1. Preheat the oven to 450°F and line a baking sheet with parchment.
2. Mix Brussels sprouts, bacon, olive oil, and maple syrup in a bowl.
3. Spread on the baking sheet and season with salt and pepper.
4. Bake for 25-30 minutes and broil for 4 minutes before serving. 

Recipe FAQs

Can I make this ahead of time?

Yes, you can prepare the mixture, set it in the refrigerator, and then bake it when ready to serve.

Why won’t my Brussels sprouts get crispy?

Roasting the Brussels sprouts cooks them but does not make them crispy. To get them crispy, broil them in the oven for three to four minutes.

More Side Dish Recipes

• Easy Vegan Cranberry Sauce
• Low-Carb Mashed Cauliflower Recipe
• Best Gluten-Free Mac and Cheese Recipe
• Easy Gluten-Free Stuffing Recipe Thanksgiving
• Homemade Gluten-Free Turkey Gravy Recipe

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Brussesl Sprouts with Maple Syrup

This Brussels Sprouts with Maple Syrup and Bacon recipe is quick to prepare with a handful of ingredients. It's the perfect side dish that adds a touch of elegance to your meal with minimal effort.

Course Side Dish

Cuisine American

Keyword brussel sprouts

Prep Time 10 minutes minutes

Cook Time 34 minutes minutes

Total Time 44 minutes minutes

Servings 12 people

Calories 246kcal

Author Jillian

Cost $8.44

Equipment

• Baking sheet
• large mixing bowl
• Measuring cups and spoons
• mixing spoon

Ingredients

• 32 ounces Brussels sprouts cut in half
• 16 ounces bacon cut into 1 inch strips
• ¼ cup olive oil
• 3 ½ Tablespoons pure maple syrup
• 1 teaspoon pepper
• 1 teaspoon salt

US Customary – Metric

Instructions

• Cover a baking sheet with parchment paper and set aside. Preheat oven to 450℉.
• Add Brussels sprouts, bacon, olive oil, and maple syrup in a large mixing bowl and mix until the oil and maple syrup coat everything.
• Transfer the mixture to the prepared baking sheet, and sprinkle the pepper and salt.
• Bake for 25-30 minutes.
• Then, broil them for 4 minutes for a crunchy, caramelized crust.
• Serve and enjoy!

Nutrition

Serving: 0.66cup | Calories: 246kcal | Carbohydrates: 11g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 657mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 584IU | Vitamin C: 64mg | Calcium: 40mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Make this easy gluten-free cranberry sauce with orange juice, zest, and a touch of cinnamon for a tangy-sweet holiday favorite. Ready in under 10 minutes, it’s the perfect blend of fresh cranberries and citrus, ideal for any festive table!

This gluten-free Cranberry Sauce costs around $4.07 to make. The recipe makes eight servings, which costs about $0.50 per serving. 

Whether you’re hosting or bringing a dish to share, this gluten-free cranberry sauce adds that homemade touch that makes everything feel extra special, and it’s naturally vegan so that everyone can enjoy it!

Ingredients and Estimated Cost:

Recipe Cost: $4.07

Per Serving Cost: $0.50

• ¾ cup orange juice – $0.60
• 1 orange – $0.25
• ½ cup granulated sugar – $0.19
• ¼ teaspoon salt – $0.01
• 12 ounce bag cranberries – $2.99
• ½ teaspoon ground cinnamon – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Vegan Cranberry Sauce

***For complete recipe instructions, see the recipe card below.

Boil the Base

• Bring orange juice, zest, sugar, and salt to a boil in a saucepan.

Cook the Cranberries

• Add cranberries and boil again. 
• Lower heat and simmer for 5-6 minutes until most cranberries pop.

Add Cinnamon

• Stir in the cinnamon.

Cool and Serve

• Let it cool or chill before serving.

Recipe FAQs

Can I reduce the sugar?

You can adjust the sugar to your taste, but reducing it too much may affect the balance of tart and sweet flavors.

What if my cranberry sauce is too thick?

Stir in a bit of water or orange juice until you reach the desired consistency.

Can I use frozen cranberries?

Yes, frozen cranberries work just as well. There is no need to thaw them—just add them straight to the pot.

More Vegan Recipes

• Strawberry Creami (Guilt-Free Ice Cream)
• Vegan Rice Crispy Treats
• Creamy Tomato Carrot Soup
• Vegan Sweet Potato Casserole
• Baked Pumpkin

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Gluten-Free Cranberry Sauce

Make this easy gluten-free cranberry sauce with orange juice, zest, and a touch of cinnamon for a tangy-sweet holiday favorite. Ready in under 10 minutes, it's the perfect blend of fresh cranberries and citrus, ideal for any festive table!

Course Side Dish

Cuisine American

Keyword cranberry, vegan recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 80kcal

Author Jillian

Cost $4.07

Equipment

• Medium saucepan
• measuring cups
• Measuring spoons
• Stirring spoon
• Zester or grater
• Serving bowl

Ingredients

• ¾ cup orange juice
• 1 orange zested
• ½ cup granulated sugar
• ¼ teaspoon salt
• 12 ounce bag cranberries rinsed and drained
• ½ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium saucepan over high heat, bring the orange juice, orange zest, sugar, and salt to a boil.
• Add the cranberries and bring the mixture back to a boil.
• Reduce the heat to medium and simmer for 5-6 minutes until the sauce thickens slightly and about ⅔ of the cranberries have popped open.
• Stir in the cinnamon.
• Transfer the cranberry sauce to a serving bowl, let it cool to room temperature, and serve or chill until you are ready to serve.
• Enjoy!

Nutrition

Serving: 0.25cup | Calories: 80kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 74mg | Potassium: 85mg | Fiber: 2g | Sugar: 16g | Vitamin A: 79IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 0.2mg

Posh Plate - Healthy Feel-Good Recipes