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 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

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

Beginner-Friendly Coconut Cashew Butter! Don’t be intimidated by nut butters – this easy recipe is perfect for first-timers and delivers a smooth, delicious spread.

It costs approximately $7.36 to make this butter. The recipe makes twenty servings and costs around $0.37 per serving.

I usually keep raw, unsalted cashews in my pantry for future non-dairy recipes. This time around, I wanted to try something different.

I never buy cashew butter at the store anymore; instead, I buy it!

Why do you ask?

It’s challenging to find a high-quality cashew butter that’s affordable, without loads of sugar and refined oils. Knowing that I am having a clean version in my hands, I am going to enjoy this nut butter in so many different ways!

How to Enjoy Homemade Cashew Butter:

Though the number of ways one could enjoy this creamy spread is endless, here are some ways to enjoy it.

• Drizzle over a hot bowl of oatmeal
• Smear on toast with sliced banana
• Make cookies or cupcakes
• Add into smoothies
• Eat it with a spoon

Cashew Butter Ingredients:

How To Make Cashew Butter

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

1. Combine cashews, salt, and sweetener (optional) in a food processor.
2. Process ingredients until blended.
3. With the processor running, slowly drizzle in melted coconut oil.
4. Continue processing until the mixture reaches a smooth, spreadable consistency.
5. Transfer the cashew butter to a jar with a lid.

Recipe FAQs:

Why is cashew butter so expensive?

Cashews are one of the more expensive nuts, so it is more expensive for manufacturers to produce.

Is cashew butter more healthy than peanut butter?

Cashew butter has less sugar than peanut butter. Compared to store-bought peanut butter, homemade cashew butter has fewer additives. Therefore, cashew butter is a more nutritious option.

More Delicious Recipes

• Gluten-Free Muffins
• Air Fryer Sweet Potato Wedges
• Coconut Milk Chia Pudding

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. I know you are going to do great!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Cashew Butter

Easy to make coconut cashew butter made with raw coconut oil, cashews, sea salt, and all-natural sweeter of choice.

Course Breakfast

Cuisine American

Keyword breakfast, dairy-free, gluten-free, whole30

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 people

Calories 89kcal

Author Jillian

Cost $7.36

Equipment

• Measuring cups and spoons
• food processor
• mason jar

Ingredients

• 2 cups raw cashews
• 3 tbsp unrefined raw coconut oil melted
• 1 tsp sea salt or to taste
• 2 tbsp sweetener of choice optional

US Customary – Metric

Instructions

• Add the cashews, salt, and sweetener (if using) to a food processor.
• Process all of the ingredients. While processing, drizzle the melted coconut oil down the pipe. This will help mix and create a smooth consistency much quicker. 
• When ready, transfer to a jar with a lid.
• Enjoy right away. 

Notes

• Cashew butter like most nut butter will harden if refrigerated. Simply microwave the cashew butter for a few seconds to soften it.
• I have not stored this recipe in a pantry. 

Nutrition

Serving: 2Tablespoons | Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This isn’t your average tomato carrot soup. It’s a flavor explosion overflowing with health benefits, designed to satisfy your soul and nourish your body – all while adhering to paleo and Whole30 guidelines.

It costs approximately $3.93 to make this soup. The recipe makes six servings and costs around $0.65 per serving. 

What You’ll Love About Tomato Carrot Soup With Ginger

• Roasted veggies: This extra step of roasting the veggies intensifies the natural sweetness of the tomatoes and carrots, creating a deeply flavorful soup.
• Paleo & Whole30 friendly: Grain-free and legume-free, yet packed with nutrients and fiber.
• Versatile and Easy: Garnish this soup with different toppings for personalized flavor and follow the simple directions to make it easily any night of the week.

Ingredients To Make Creamy Tomato and Carrot Soup

Estimated Recipe Cost:

Recipe Cost: $3.93

Per Serving Cost: $0.65

• 4 carrots – $0.51
• 1 Yukon gold potato – $0.26
• 1 onion – $0.50
• 2 large beefsteak tomatoes – $0.72
• 4 cloves garlic – $0.16
• Olive oil – $0.05
• Salt and pepper – $0.01
• 1 teaspoon grated ginger – $0.24
• 2 cups vegetable broth – $1.48

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. I updated the prices for this recipe in February 2024.

How To Make Carrot Tomato Soup:

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

1. Heat vegetable broth in a small saucepan and set aside.
2. Toss all vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Ensure everything is well-coated.
3. Roast in a preheated 400°F (200°C) oven for 35-45 minutes. You’ll know the vegetables are done when they’re brown and crispy, and the carrots are fork-tender.
4. Transfer roasted vegetables and ginger to a high-speed blender. 
5. Add hot vegetable broth and blend until smooth and creamy.
6. Serve immediately, garnished with fresh parsley, sliced jalapenos, cashew cream, or yogurt (all optional).

Tips For Roasting Vegetables

Leave the veggies whole: because we are roasting the vegetables at a high-temperature, keep the tomatoes whole because they will not survive in the oven —they will burn! And you don’t want that. The other veggies will hold up nicely.

Use plenty of fat: when drizzling olive oil over the vegetables, use your hands to coat each ingredient. Any spaces left without grease will dry out vs caramelize.

Skip the parchment paper: this applies to those who have a nonstick baking sheet. Skipping the sheet will help brown the bottom of the vegetables better. If you do not have a nonstick baking sheet, that’s ok, make sure to use parchment paper and not foil. Potatoes stick to foil really badly.

Carrot and Tomato Soup Recipe Variations:

• Add cooked chicken, firm tofu, tempeh, or even chickpeas to this soup. I would add the protein after the soup has been purred.
• If you want an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before the blender ( I wouldn’t add dried turmeric).
• Add fresh lemon juice. This adds a fresh flare and zing to the soup.

Recipe FAQs:

Can we eat tomato and carrot together?

It may not seem like a natural combination, but it is delicious! The flavors complement each other and create a warm and comforting bowl of soup.

What can I add to tomato soup for flavor?

My best tip for adding flavor to this soup is to roast the vegetables before adding them to the soup. This extra step enhances the overall flavor, adding depth and richness that cannot be achieved any other way. 

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

More From Posh Plate:

• Cilantro Lime Cashew Crema
• Air Fryer Sweet Potato Wedges
• Chicken and Zucchini Recipe
• Flavored Greek Yogurt

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato Carrot soup made with roasted vegetables, garlic, and spicy ginger. It's paleo, whole30, and super warm and comforting.

Course Soups & Stews

Cuisine American

Keyword carrot, dairy-free, soup, tomato, whole 30

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 60kcal

Author Jillian

Equipment

• small saucepan
• Baking sheet
• Blender
• vegetable peeler
• Cutting board
• Chef’s knife
• Liquid measuring cup
• Measuring spoons

Ingredients

• 4 carrots washed, peeled, and sliced in half lengthwise.
• 1 Yukon gold potato peeled, and cut into fourths
• 1 onion washed, peeled, and sliced in half
• 2 large beefsteak tomatoes or 4 smaller vine tomatoes, or 6 Roma tomatoes
• 4 cloves of garlic skin left on
• Olive Oil
• salt and pepper
• 1 tsp of grated ginger
• 2 cups of hot vegetable broth

Garnish (optional)

• flat-leaf parsley
• cashew cream
• Jalapeno slices

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Heat vegetable broth in a small saucepan. Set aside. 
• Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
• When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
• Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy. 
• Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt. 

Nutrition

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 346mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7303IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Sweet and savory pumpkin that’s baked to perfection. Baked Pumpkin is perfect for pies, soups, baked goods, or a side dish. 

This recipe costs around $2.98 to make. The recipe makes four servings for about $0.74 per serving. 

This Baked Pumpkin recipe provides a healthy side dish with warm seasonal comfort. The recipe takes just ten minutes to prep and about twenty minutes to cook.

The natural sweetness of the pumpkin is enhanced during the baking process, giving you a delicious side dish full of essential vitamins and nutrients. This easy-to-make dish gives you everything you need and more. Plus, you only need four ingredients to make it!

What You’ll Love About This Baked Pumpkin Recipe:

• Healthy Option: Pumpkin is full of vitamins and nutrients, making it a healthy and nutritious option with a naturally sweet flavor.  
• Versatile: Baked Pumpkin can be used in a variety of ways. Top a salad with it, add it to soups, serve it as a side dish, or use it to make pumpkin puree. 
• Gluten-Free and Vegan: Pumpkin is an excellent option for those with a specific diet. 
• Fall Classic: You will get your seasonal pumpkin fix with this Baked Pumpkin recipe.

Ingredients and Estimated Cost:

Recipe Cost: $2.98

Per Serving Cost: $0.74

• 1 small pumpkin – $2.68
• 2 Tablespoons olive oil – $0.22
• 1 teaspoon kosher salt – $0.03
• ½ teaspoon freshly ground black pepper – $0.05

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. I updated the prices for this recipe in October 2023.

How To Bake Pumpkin

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

1. First, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
2. Then, slice the pumpkin in half. 
3. Clean out the seeds. 
4. Set the pumpkin on the baking sheet and drizzle with olive oil, followed by the salt and pepper. 
5. Flip the pumpkin over so it is cut side down, and bake for twenty to thirty minutes. 
6. Finally, cool for twenty to thirty minutes and scoop out the pumpkin. 

Roasted Pumpkin Recipe Variations

• Black pepper: you can omit the pepper if you use the puree in a sweet dish like pie or bread.  
• Additional seasoning options: brown sugar, ground cinnamon, ground nutmeg and ground cloves

Baked Pumpkin Recipe FAQs

More Pumpkin Recipes

• Almond Flour Pumpkin Cake Balls
• Gluten-Free Pumpkin Muffins with Orange
• Pumpkin Pasta Sauce
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Paleo Pumpkin Bread
• Mashed Pumpkin
• Roasted Pumpkin Seeds

Print Pin

5 from 5 votes

Baked Pumpkin

Sweet and savory pumpkin that’s baked to perfection. Baked Pumpkin is perfect for pies, soups, baked goods, or a side dish.

Course Side Dish

Cuisine American

Keyword pumpkin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 151kcal

Author Jillian

Cost $2.98

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Measuring spoons

Ingredients

• 1 small pumpkin sugar pumpkin is best
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper optional **see notes

US Customary – Metric

Instructions

PREP OVEN AND COOKIE SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 400 degrees F.
• Line a rimmed cookie sheet with parchment paper or a silicone baking mat.

PREP PUMPKIN:

• Slice the pumpkin in half and clean out the seeds.
• Place the pumpkin on the cookie sheet.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Flip the pumpkin over so it’s cut side down.

BAKE PUMPKIN:

• Bake for 20-30 minutes or until the pumpkin is soft with a fork (flip to cut side to test), depending on size of pumpkin.

COOL AND FINISH:

• Cool for 20-30 minutes or until cool enough to handle.
• Scoop out pumpkin

Nutrition

Serving: 0.25cup | Calories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 1160mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28946IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection! 

It costs approximately $2.82 to make these Roasted Pumpkin Seeds. The recipe makes twelve servings and costs around $0.23 per serving.

Toasted Pumpkin Seeds

My favorite part about carving pumpkins is being able to scoop out the seeds and roast them. Roasted Pumpkin Seeds are the most delicious, healthy, crunchy snack to enjoy in the Fall. Plus, roasting and eating them fresh is way better than store-bought! It makes the hassle of carving a pumpkin worth it!

If you have ever tasted pumpkin seeds that were not cooked long enough, overcooked, or not seasoned well, you might have been turned away from pumpkin seeds. But if you follow this foolproof recipe, you will enjoy the BEST Roasted Pumpkin Seeds you have ever tasted! 

They are seasoned perfectly and roasted to golden perfection. The secret to roasting the perfect pumpkin seeds is to boil them in salt water first. This helps the salt permeate the shells and soak into the seeds, so you get that salty flavor inside and out. 

Give this recipe a try, and it will become your go-to for Roasted Pumpkin Seeds, year after year. 

What Will You Love About Roasted Pumpkin Seeds

• Seasonal Tradition: Food brings people together. An activity like carving pumpkins and then roasting pumpkin seeds does that and more. It creates a yearly tradition everyone looks forward to and remembers year after year with fond memories.
• Healthy snack: I love adding these pumpkin seeds into my granola, on top of my yogurt or salad, or eating them plain. However you eat them, they make a great afternoon snack that is delicious and satisfying. 
• Flavor and Texture: The rich and salty flavor, in conjunction with the crunchy texture, makes these seeds irresistible! 

Ingredients and Estimated Cost

Recipe Cost: $2.82

Per Serving Cost: $0.23

• 1 small sugar pumpkin – $2.68
• 2 ½ teaspoons salt – $0.02
• ½ teaspoon ground pepper – $0.05
• ½ teaspoon garlic powder – $0.02
• ½ teaspoon paprika – $0.02
• ¼ teaspoon Cayenne pepper – $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. I updated the prices for this recipe in September 2023.

How Roast Pumpkin Seeds

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

1. First, cut the pumpkin in half and then scoop out the seeds.
2. Wash the seeds thoroughly.
3. Next, add the seeds, two cups of water, and two teaspoons of salt to a medium saucepan. 
4. Bring it to a boil, reduce the heat, and let it simmer for five minutes. 
5. Drain the seeds, removing any remaining pumpkin from the seeds, and pat them dry with a paper towel.
6. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
7. Place the seeds in a small bowl, drizzle them with olive oil, and toss to coat. 
8. Next, sprinkle the seeds with the seasonings and evenly spread them on the baking sheet.
9. Finally, bake for twelve to fifteen minutes, stirring a couple of times, and then transfer to a bowl to cool for one hour before serving.

Roasted Pumpkin Seeds Recipe Variations

• Maple Cinnamon Pumpkin Seeds: Add 1 tablespoon of maple syrup and 1 teaspoon of cinnamon to the seeds before roasting.
• Sriracha Ranch Pumpkin Seeds: Add 1 teaspoon of sriracha sauce and 1 teaspoon ranch dressing powder to the seeds before roasting.
• Parmesan Herb Pumpkin Seeds: Add ¼ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning to the seeds before roasting.
• Sweet and Salty Pumpkin Seeds: Add 1 tablespoon of maple syrup and ½ teaspoon sea salt to the seeds after roasting.

Toasted Pumpkin Seeds Recipe FAQs

More Pumpkin Recipes

• Almond Flour Pumpkin Cake Balls
• Gluten-Free Pumpkin Muffins with Orange
• Pumpkin Pasta Sauce
• Creamy Pumpkin Lentil Soup
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Paleo Pumpkin Bread
• Mashed Pumpkin

Print Pin

4.84 from 6 votes

Roasted Pumpkin Seeds

This roasted pumpkin seeds recipe is the ultimate autumn snack, crunchy and perfectly seasoned to perfection!

Course Snack

Cuisine American

Keyword pumpkin, pumpkin seeds

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 people

Calories 61kcal

Author Jillian

Cost $2.82

Equipment

• Medium saucepan
• Liquid measuring cup
• Measuring spoons
• mixing spoon
• Mixing bowl
• Baking sheet

Ingredients

• 1 small sugar pumpkin cleaned and seeds removed
• 3 Tablespoons olive oil
• 2 teaspoons salt

SEASONINGS:

• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

US Customary – Metric

Instructions

GET SEEDS:

• Cut the pumpkin in half.
• Scoop out the seeds and thoroughly wash them.

BOIL SEEDS:

• Add 2 cups of water and 2 teaspoons of salt in a medium saucepan.
• Add seeds to saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Drain and remove any remaining pumpkin from the seeds.
• Pat the seeds dry with a paper towel or a clean dish cloth.

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with a silicone mat or parchment paper.

BAKE SEEDS:

• Add seeds to a small bowl and drizzle with olive oil, toss to coat.
• Sprinkle with seasonings.
• Spread evenly onto the prepared baking sheet.
• Bake for 12-15 minutes or until seeds are toasted and crunchy, stirring a couple times for even baking.

COOL:

• Transfer to a bowl and cool completely about 1 hour.

Notes

Store in an airtight container for up to 2 weeks.

Nutrition

Serving: 3Tablespoons | Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 437mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9651IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Cauliflower Fried Rice recipe is a low-carb and gluten-free dish. The finely chopped vegetables, eggs, and seasonings mimic the flavors and textures of traditional fried rice.

This recipe costs approximately $5.24 to make. It makes four servings for around $1.31 per serving.

This dish combines essential ingredients to create a delicious and healthy side dish. It will complement most entrees, which makes Cauliflower Fried Rice a winning choice for most weeknight dinners. 

You can quickly turn this into a main dish by adding chicken, tofu, or shrimp to the cauliflower fried rice.

What You’ll Love About Cauliflower Fried Rice

• Healthy Choice: Make this Cauliflower Fried Rice over traditional fried rice. It is lower in calories and carbs without skipping out on taste. 
• Nutrient-rich Ingredients: This dish is full of veggies and healthy ingredients that provide a plethora of minerals, vitamins, fiber, and antioxidants that are all beneficial to your diet. 
• Versatile: Cauliflower Fried Rice can be served alongside most proteins and tailored to specific diets, such as Gluten-Free. 
• Simple Preparation: Follow my directions for step-by-step instructions to make this dish. The recipe is easy to follow and simple to make. 

You can cut cauliflower into cauliflower rice a few different ways:

1. You can cut the cauliflower into fourths, then grate it along a box cheese grater.
2. The florets can be thrown into a food processor with the grater blade.
3. It can be store-bought. Usually, it’s located in the freezer section of your grocery store.

Fried Cauliflower Rice Storage and Serving Tips

Serve: Serve cauliflower rice as a delicious and nutritious side dish alongside your favorite protein, or use it as a base for stir-fries, curries, or Buddha bowls. 

Store: Allow it to cool to room temperature and transfer to an airtight container. Refrigerate for 3-4 days to maintain its freshness and texture.

Freeze: If you have excess cauliflower rice, you can freeze it by placing portions in freezer-safe bags or containers. Press out excess air to prevent freezer burn. It can be stored in the freezer for 2-3 months.

Thaw: Transfer the rice to the refrigerator and let it thaw slowly overnight. Avoid thawing at room temperature to maintain its texture and prevent moisture buildup.

Reheat: To reheat cauliflower rice, gently warm it in a skillet with a little bit of oil or the microwave until heated through. Add a splash of water to the skillet to prevent sticking and maintain moisture. Avoid overcooking to prevent the rice from becoming mushy.

Cauliflower Fried Rice Recipe FAQs

More Gluten-Free Sides

• Mexican Cauliflower Rice
• Spinach Caprese Salad
• Peas and Carrots
• Vegan Sweet Potato Casserole
• Roasted Delicata Squash
• Instant Pot Spaghetti Squash
• Creamy Cucumber and Avocado Salad
• Mediterranean Marinated Tomatoes
• Roasted Carrot Fries
• Tofu Spring Rolls

Print Pin

5 from 5 votes

Cauliflower Fried Rice

This Cauliflower Fried Rice recipe is a low-carb and gluten-free dish. The finely chopped vegetables, eggs, and seasonings mimic the flavors and textures of traditional fried rice.

Course Sides

Cuisine Asian-Inspired

Keyword cauliflower, low carb

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 163kcal

Author Jillian

Cost $5.24

Equipment

• Skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• mixing spoon

Ingredients

• 2 tbsp olive oil divided *
• 2 eggs whisked
• ¾ cup finely chopped red onion
• 2 cloves garlic finely chopped
• 1 tsp ginger finely chopped
• 2-3 dashes of sesame oil
• 1 tbsp gluten-free soy sauce
• 12 oz frozen riced cauliflower about 3 ½ cups
• ½ cup frozen peas
• ½ cup finely chopped carrots
• ¼ tsp kosher salt
• ¼ tsp coarse black pepper
• Optional
• 1 Lime
• Jalapeno slices

US Customary – Metric

Instructions

• Heat a nonstick skillet over medium-high heat. Drizzle in the olive oil. Next, add in the whisked eggs and fry until a soft scramble. When ready, place the scrambled eggs on a plate and set aside. 
• Next, in the same pan over medium-high heat, add another tbsp or so of olive oil. Then, add the onion, ginger, garlic, sesame oil, salt, and pepper. Fry until the onions have softened and the edges have browned. Then add the soy sauce to deglaze the pan. Mix and stir. 
• When ready, add the peas, carrots, and cauliflower. Now that the pan is crowded. Stir-fry all of the vegetables on high heat. This will prevent a wet and steamed consistency. Cook for 4-5 minutes, frying and mixing back and forth with your handy spatula. Do not abandon your pan. Keep stir-frying. 
• Finally, add in the scrambled egg, and freshly chopped cilantro. Stir-fry to combine. Taste to just the seasonings, adding additional salt if needed. 
• Squeeze lime all over the rice (optional).
• Enjoy while it’s hot. 

Nutrition

Serving: 1cup | Calories: 163kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 467mg | Potassium: 460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2940IU | Vitamin C: 57mg | Calcium: 58mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Finger-licking, lip-smacking, best-ever baked harissa wings! They’re bold, spicy, and utterly addictive. They’re your new favorite way to elevate your wing game!

This recipe makes four servings and costs approximately $7.81 to make. That’s just $1.96 per serving.

Harissa Wings

Let’s talk about serving up these delightful harissa wings. Picture this: you’ve got your platter all set, these glistening wings front and center, just waiting to be devoured.

Whether you’re hosting a casual get-together or having a cozy night in, these Harissa Wings will steal the show. Just imagine those crispy, golden wings, all dressed up in a luscious coat of red pepper paste, a dash of olive oil, and a symphony of spices – cayenne for a little kick, garlic powder, ground cumin, dried mint, oregano, and even a touch of smoky paprika and fennel to add that extra oomph.

And here’s the secret ingredient – a drizzle of pure maple syrup and a zingy squeeze of lemon juice to tie it all together. These wings are begging to be the life of your party, whether it’s a laid-back gathering or a cozy night in. So, take a bite, and let the flavors dance on your taste buds – it’s like a little party in your mouth!

How To Make Harissa Wings

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

1. Prepare the wings by rinsing them under cold water, and pat dry with paper towels for crispiness.
2. Mix hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl. Mix to form a paste. Taste and season with salt.
3. Add wings to the paste, massaging for 2-3 minutes.
4. Cover the bowl with a lid or plastic wrap. Refrigerate for 2-24 hours.
5. When ready, arrange the wings spaced out on a baking sheet. Bake at 400°F for 25-30 minutes until they reach 165°F internally.
6. Serve with your preferred dip.

Recipe Variations and Substitutions

• Citrus Variations: Replace the lemon juice with lime or orange juice for a different citrusy flavor profile.
• Extra Heat: Increase the cayenne or add a finely chopped fresh chili for an extra spicy kick.
• Tahini Creaminess: Mix tahini into the harissa paste for a creamy and nutty flavor addition.
• Nutty Crunch: Incorporate crushed nuts, such as almonds or cashews, into the paste for added texture and richness.
• Vegetarian Option: Substitute the wings with cauliflower florets for a vegetarian version of harissa-spiced cauliflower. 

More Chicken Recipe

• Easy Baked Chicken and Zucchini Recipe
• Chinese Chicken and Broccoli
• Greek Chicken with Lemon and Feta
• Quinoa Chicken Soup
• Gluten-Free Chicken Meatballs
• Chicken Shawarma Collard Wraps with Yogurt Dill Sauce
• Sheet Pan Chicken and Vegetables
• Ginger Chicken Skewers

Print Pin

5 from 6 votes

Harissa Chicken Wings

Finger-licking, lip-smacking, best ever Harissa Chicken Wings! Made with red pepper paste, spices, and the perfect amount of sweetness. Marinate them overnight for the best result.

Course Main Dish

Cuisine American

Keyword chicken wings, paleo

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 4 people

Calories 262kcal

Author Jillian

Cost $7.81

Equipment

• Mixing bowl
• Measuring spoons
• mixing spoon
• Baking sheet

Ingredients

• 1.5 lb wings
• 2 tbsp red pepper paste
• 1 tbsp olive oil
• ¼ tsp cayenne
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp dried mint
• ½ tsp dried oregano
• ¼ tsp smoked paprika
• ⅛ tsp fennel powder
• Generous pinch of salt depending on how salty the pepper paste is
• Pepper to taste
• 1 tbsp pure maple syrup
• 2 tbsp lemon juice

US Customary – Metric

Instructions

PREP WINGS:

• Wash the wings well with cold water. Dry each wing with a paper towel. This will ensure each wing will get nice and crispy.

MAKE HARISSA PASTE:

• Add the hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl.
• Mix well until a thick paste/sauce forms. Season with salt to taste. It should be pungent.

COAT WINGS:

• Add the wings to the paste.
• Massage for 2-3 minutes.

CHILL WINGS:

• Cover the bowl with a lid or plastic wrap.
• Chill in the fridge for two hours or up to 24 hours.

BAKE WINGS:

• Move the oven rack to the middle position.
• Preheat oven to 400℉.
• Transfer the wings to a nonstick baking sheet or line a sheet pan with parchment paper when ready.
• Place each wing about ½ inch apart. If you place them too close, they will steam and not be crispy.
• Bake for 25-30 minutes or until the internal temperature reaches 165℉.
• Enjoy with your favorite dipping sauce.

Notes

• If you use a dark sheet pan, lower the heat to 375°F and continue to bake for 25-30 minutes or until internal temperature reaches 165°F. 
• I used Turkish Hot red pepper paste. Feel free to use sweet red pepper paste and add Cheyenne pepper (add the desired amount). 

Nutrition

Serving: 0.25pound | Calories: 262kcal | Carbohydrates: 7g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 70mg | Potassium: 212mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Whip up the best Almond Flour Gluten Free Pancakes in just 30 minutes! This easy pancake recipe makes fluffy, tender stacks perfect for breakfast or brunch.

Try my Overnight Lemon Poppy Seed Pancakes and my Apple Pancakes with Cinnamon Maple Syrup for more pancake options. 

Fluffy Almond Flour Gluten-Free Pancakes (Easy + Delicious!)

I love making these almond flour pancakes because they are gluten-free, thanks to the almond flour. They also come together fast with a few pantry staples. Plus, I’ll show you how to make pancakes with almond flour so they turn out deliciously fluffy every time—no mystery, no dry or crumbly disappointments here!

You’re going to love how light and fluffy these pancakes are. The slightly nutty flavor puts them over the top. They are easy to make and provide a filling breakfast, brinner, or brunch any day of the week. Almond Flour Pancakes will soon become your favorite type of pancake! This recipe works with add-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $1.62

Here’s everything you need to make these Almond Flour Gluten Free Pancakes, including simple substitutions. 

WET INGREDIENTS

• 2 large eggs ($0.91) – These give structure and a little richness to the batter. Room-temperature eggs work best for an even mix.
• ½ teaspoon almond extract ($0.13) – A little goes a long way! Almond extract adds that lovely flavor that makes these almond meal pancakes shine. You can also use vanilla extract for a milder taste.
• 1 tablespoon pure maple syrup ($0.56) – This adds natural sweetness to the batter without making the pancakes overly sugary. Honey also works.
• ½ cup almond milk (or milk of choice, $0.15) – Unsweetened almond milk keeps these pancakes dairy-free if needed. You can swap in any other plant-based or regular milk you have on hand.

DRY INGREDIENTS

• 1 ½ cups blanched almond flour ($2.75) – Blanched almond flour (where the skins have been removed) is the magic behind these pancakes’ light, fluffy texture. If you’re wondering how to make pancakes with almond meal, know that almond meal (made with the skins) will make them a little denser but still delicious. You can use an almond meal if that’s what you have!
• 2 tablespoons cornstarch (or arrowroot flour for paleo, $0.14) – This helps mimic the lightness that gluten usually provides in traditional pancakes. It makes a big difference in tenderness and fluffiness!
• 1 teaspoon baking powder ($0.04)- Gives the batter lift and ensures those beautiful, airy centers.
• Pinch of salt ($0.01) – A little balances the flavors and brings out the sweetness.
• Enough coconut oil or grass-fed ghee for greasing the pan ($0.18) – Both add a rich, buttery flavor without dairy (if you’re using coconut oil).

NOTE: Recipe prices are estimated using grocery store websites based on the required ingredient amounts. The actual cost will vary depending on your existing pantry. Recipe prices updated April 2025.

Pancakes With Almond Flour Top Tips

• Make sure to separate your wet ingredients from the dry ingredients.

• Use a cast-iron pan to create those crispy edges.

• Grease your cast-iron pan well with butter, coconut oil, or grease of choice. 

• Let the batter rest for 10 minutes. This will help soften the almond flour and thicken the batter.

• Make sure to cook these pancakes on medium-low heat. Wipe out the pan after each cooked pancake if cooking one by one or after each batch.  

Print Pin

5 from 5 votes

Almond Flour Gluten Free Pancakes

These almond flour gluten free pancakes are dairy free, light, fluffy, and made for laid-back mornings or weekend brunch.

Course Breakfast

Cuisine American

Keyword almond flour, Almond flour pancakes, paleo

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 33 minutes minutes

Servings 3 people

Calories 405kcal

Author Jillian

Cost $4.87

Equipment

• mixing bowls
• Whisk
• Rubber scraper
• large skillet
• Pancake flipper

Ingredients

Wet Ingredients

• 2 large eggs
• ½ tsp almond extract
• 1 tbsp pure maple syrup
• ½ cup almond milk or milk of choice

Dry Ingredients

• 1 ½ cup blanched almond flour
• 2 tbsp cornstarch or arrowroot flour for paleo
• 1 tsp baking powder
• Pinch of salt
• Enough coconut oil or grass-fed ghee for greasing the pan

Optional add-ins (either or)

• ⅓ cup dairy-free chocolate chips
• 1 tsp cinnamon
• ½ cup fresh blueberries

US Customary – Metric

Instructions

• In a large mixing bowl, combine all of the wet ingredients and whisk until a homogenized liquid forms. Set the wet ingredients aside.
• When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
• Next, add the dry ingredients to the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
• Finally, heat a large skillet over medium-low heat. Almond flour pancakes do not thrive on high heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about ⅓ cups of batter (I like using my measuring cup for this part).
• Then, cook for about 2 minutes until the bottom is golden brown. Flip and continue to cook for an additional minute.
• Repeat the process until all pancakes have been made. 
• Serve with fresh blueberries on top and warm maple syrup. 

Notes

• The heat is too high if the pancakes are getting browner faster than the insides are cooked.
• If the pancakes are not fluffy and tender, the batter might not have rested long enough. 

Storage Tips

SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated. 

STORE: Place the pancakes in a covered dish or a Ziploc bag and refrigerate for 1-2 days. 

FREEZE: Place the almond flour pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months.

DEFROST: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.

Nutrition

Serving: 2pancakes | Calories: 405kcal | Carbohydrates: 22g | Protein: 16g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 57mg | Fiber: 6g | Sugar: 6g | Vitamin A: 158IU | Calcium: 270mg | Iron: 3mg

Almond Flour Pancakes Recipe FAQs

Choosing Between Almond Flour and Almond Meal

If you’ve ever wondered whether you can use almond flour or almond meal in pancakes, the short answer is yes, but they behave a little differently. Let’s break it down:

Almond flour is made from blanched almonds (with the skins removed) that are finely ground into a soft, almost powdery texture. It’s lighter and softer, which makes it perfect for baking fluffy pancakes. If you want that traditional pancake look and a tender bite, almond flour is your best bet.

Almond meal, on the other hand, is ground from whole almonds with the skins on. It’s a bit coarser and gives your pancakes a slightly denser, more rustic texture. The flavor is still delicious, rich, nutty, and satisfying, but expect a little more chew and a heartier feel.

More Breakfast Recipes

• Date Shake
• Sweet Potato Pancakes
• Easy Baked Breakfast Potatoes
• Gluten-Free Waffle with Cinnamon and Sugar
• Peanut Butter Banana Smoothie
• Yogurt Muffins with Rosemary (Gluten Free)
• Mediterranean Egg Sandwich
• How To Cook Eggs
• Almond Joy Chia Pudding
• Greek Yogurt Chia Parfait with Strawberry Applesauce

Posh Plate - Healthy Feel-Good Recipes

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.

Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.

Why You Will Love This Lamb Stew

There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.

Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.

One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.

Ingredients To Make Mediterranean Lamb Stew

Ingredients and Estimated Cost:

Recipe Cost: $28.06

Per Serving Cost: $4.67

• 2 teaspoons extra virgin olive oil – $0.22
• 2 pounds grass-fed boneless lamb stew meat – $21.96
• 2 teaspoons kosher salt – $0.04
• ¼ teaspoon coarse black pepper – $0.02
• 1 cup onion – $0.62
• 6 cloves garlic – $0.24
• 2 teaspoons cumin – $0.06
• 14.5 ounce can fire roasted tomatoes – $1.24
• 4 cups vegetable broth – $2.03
• ⅓ cup mint – $0.75
• 1 cup parsley – $0.88

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. I updated the prices for this recipe in May 2026.

Best Cut of Lamb for Stew

The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.

If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.

The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.

A Few Tips for the Best Lamb Stew

• Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
• Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
• Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.

What to Serve with Lamb Stew

This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.

Make Ahead Instructions

Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.

If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.

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4.84 from 12 votes

Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

Course Soups & Stews

Cuisine European-American

Keyword lamb, paleo, stew, whole30

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 514kcal

Author Jillian

Cost $28.06

Equipment

• large pot
• measuring spoons and cups
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 2 pounds grass-fed boneless lamb stew meat
• 2 tsp kosher salt
• ¼ tsp coarse black pepper
• 1 cup onion chopped about 1 onion
• 6 cloves of garlic finely chopped
• 2 tsp cumin
• 14.5 oz can fire-roasted tomatoes
• 4 cups vegetable broth about 32 oz or 1 pint
• ⅓ cup finely chopped mint
• 1 cup finely chopped parsley about 1 parsley bunch

FOR SERVING:

• lemon wedges optional

US Customary – Metric

Instructions

• In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
  2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
• Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
  1 cup onion, 6 cloves of garlic
• Then, add the cumin. Fry until aromatic, about 15 seconds. 
  2 tsp cumin
• When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
  14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
• Garnish with extra chopped mint, parsley, and a wedge of lemon. 
  ⅓ cup finely chopped mint, 1 cup finely chopped parsley
• Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
• Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
• Ladle and serve with lemon wedges (optional).
  lemon wedges

Notes

Serve: Serving this soup with lemon wedges is optional, but the acid helps brighten the stew’s flavors. You can keep the stew out for about two hours before it needs to be stored and refrigerated. 

Store: Store the stew in an airtight container in the refrigerator for 4-5 days. 

Freeze: Once cooled, place the lamb stew in a freezer-safe container or zipper-top bag and freeze for up to three months.

Defrost: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.

Reheat: Place the stew in a heavy-bottomed pot over medium heat until warm.

Nutrition

Serving: 2cups | Calories: 514kcal | Carbohydrates: 10g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 110mg | Sodium: 1606mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 4mg

Recipe FAQs

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