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

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

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

Indulge in my guilt-free Strawberry Creami recipe. Easy to make using a Ninja Creami, it’s perfect for satisfying cravings while packing a flavor punch.

This recipe costs approximately $6.69 to make. It makes four servings and costs around $1.67 per serving. 

What sets this recipe apart is the fact that is’ naturally sweetened and made with whole ingredients. Using the Ninja Creami makes the process so simple—blend, freeze, churn, and enjoy within minutes. This Ninja Creami strawberry ice cream isn’t just about taste; it’s about making smart choices that support my health goals while still enjoying a delicious treat.

What You’ll Love About This Strawberry Creami

• Easy Preparation: Simple instructions make it accessible for all skill levels, requiring basic blending and freezing techniques.
• Customizable Sweetness: Optional stevia drops allow for personalized sweetness levels to suit individual preferences.
• No Churn Required: This recipe utilizes the Ninja Creami for effortless churning, creating a smooth sorbet-like consistency without a traditional ice cream maker.
• Family-Friendly: Loved by both adults and children alike, making it a crowd-pleasing dessert option.

Ingredients and Estimated Cost:

Recipe Cost: $6.69

Price Per Serving: $1.67

• 14.5 oz can lite coconut milk – $1.98
• ⅔ cup sugar-free maple syrup – $2.65
• 1 cup strawberries – $1.37
• 1 teaspoon vanilla extract – $0.68
• ⅛ teaspoon sea 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. I updated the prices for this recipe in July 2024.

How To Make Strawberry Protein Ice Cream

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

PREPARE THE ICE CREAM MIXTURE:

1. In a Ninja Creami pint, combine coconut milk, sugar-free maple syrup, diced strawberries, vanilla extract, and sea salt. Blend until smooth using an immersion blender.

FREEZE THE ICE CREAM:

2. Cover the pint with the lid and place it in the freezer for 8-10 hours.

CHURN THE ICE CREAM:

3. Place the pint in the Ninja Creami maker, select the sorbet setting, and press start.

SERVE AND ENJOY:

4. Once the cycle is complete, scoop out the strawberry protein ice cream and serve immediately.

Recipe Variations

For additional Ninja Creami recipes, try my Vanilla Protein Ice Cream and my Chocolate Protein Ice Cream. 

Recipe FAQs

How can I adjust the sweetness of the ice cream? 

Use more or fewer stevia drops or adjust the amount of sugar-free maple syrup to suit your taste.

Can I use a different type of milk?

Yes, you can substitute coconut milk with almond milk, soy milk, or dairy milk, though the texture and flavor may vary.

Can I add other fruits to this recipe?

Yes, you can experiment with adding other fruits like raspberries, blueberries, or mangoes for different flavor variations. Adjust sweetness accordingly.

Is this recipe vegan-friendly?

Yes, if you use plant-based milk such as coconut milk and ensure all ingredients are vegan-friendly.

More Healthy Desserts

• Coconut Milk Chia Pudding
• Almond Flour Pumpkin Cake Balls
• Chocolate Chip Pecan Cookies

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Strawberry Creami

Indulge in my guilt-free Strawberry Creami recipe. Easy to make using a Ninja Creami, it's perfect for satisfying cravings while packing a flavor punch.

Course Dessert

Cuisine American

Keyword ninja creami recipes, strawberry ice cream

Prep Time 5 minutes minutes

Freeze Time 10 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 4 people

Calories 113kcal

Author Jillian

Cost $6.69

Equipment

• Measuring cups and spoons
• Ninja Creami
• immersion blender
• mixing spoon

Ingredients

• 14.5 oz can lite coconut milk
• ⅔ cup sugar free maple syrup
• 1 cup or 4-5 meduim strawberries diced
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• Stevia drops optional

US Customary – Metric

Instructions

• In the provided Ninja Creami pint, mix together the milk, maple syrup, strawberries, vanilla extract, and sea salt.
• Using an immersion blender, blend until the mixture is thoroughly combined.
• Cover the pint with the provided lid and place it in the freezer for 8-10 hours.
• Once frozen, place the pint in the Ninja Creami maker, select the sorbet setting, and press the start button.
• Once done Serve and Enjoy!

Nutrition

Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 272mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 6mg | Iron: 0.1mg

Posh Plate - Healthy Feel-Good Recipes

This homemade Blackened Seasoning is so flavorful you’ll want to use it on everything! It’s not just for meats – I love it on avocado toast, tuna salad, and more.

It costs approximately $2.36 to make this rub. The recipe makes 7 servings and costs around $0.34 per serving.

This rub is perfect for my Gluten-Free Chicken Meatballs. It adds just the right amount of spice. Plus, making this one-of-a-kind rub at home is more cost-effective than buying store-bought rub mixtures.

What I Love About Blackened Seasoning

• Intense Flavor: Packed with aromatic spices like cumin, garlic powder, cayenne pepper, and smoked paprika, this blend promises a burst of flavor in every bite.
• Versatile: I love using this on more than just meats! Sprinkle it on avocado toast, add a spoonful to tuna salad, or use it to elevate any dish that needs a smoky, spicy kick.
• Easy to Make: Combine all the ingredients in a jar, shake, and store! There is no mess, no fuss, just delicious seasoning at your fingertips.

Recipe FAQs

How long should I store spices?

Depending on the type of spice you use, generally whole spices last up to four years, and ground spices last up to three years.

However, I find that after one year, spices attend to taste stale and lose their potency. For this reason, I attend to buy spices in smaller containers vs. larger bulk containers.

What’s blackened seasoning made of?

It’s made with a blend of the following seasonings:

• Smoked paprika–add smokiness without the bbq being present.
• Garlic powder–adds umami and aromatics.
• Oregano–adds an herby flare.
• Cracked black pepper–I used fresh cracked black pepper (yes, I hovered over my kitchen counter grinding and collecting black pepper into my hands; otherwise, use coarse black pepper. I would not use ground for this recipe.
• Cayenne pepper–add the perfect amount of spice.
• Mint–adds freshness without being too overpowering.
• Allspice–gives sweetness without adding sugar.
• Cumin–this powerful spice is essential because it almost gives a meaty, savory flavor.
• Salt–I chose to add salt to the mix. However, you can omit it all together for a salt-free version.

Let’s make something spicy–I made Juicy Blackened Chicken Meatballs with this spice blend!

More Delicious Recipes

• Coconut Cashew Butter
• Cilantro Lime Cashew Crema
• Homemade Coconut Butter 

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

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Homemade Blackened Seasoning

This homemade Blackened Seasoning is so flavorful you'll want to use it on everything! It's not just for meats – I love it on avocado toast, tuna salad, and more.

Course accompianment, Sides

Cuisine American

Keyword spice blend, spices

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7 servings

Calories 113kcal

Author Jillian

Cost $2.36

Equipment

• Measuring spoons

Ingredients

• ¼ tsp allspice
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp oregano
• 1 tsp cayenne pepper
• 1 tbsp cumin
• 1 tsp dried mint
• 1 tsp coarse cracked black pepper
• 1 ¼ tsp salt

US Customary – Metric

Instructions

• In your favorite jar, add all of the spices, put on the lid, and give the jar a generous shake.
• Once all of the spices are well mixed, store the homemade blackened spice mix in a dark and cool place away from direct sunlight for up to one year.

Notes

I made delicious Blackened Juicy Chicken Meatballs with Quinoa (gluten-free) with this spice mix.

Nutrition

Serving: 1Tablespoon | Calories: 113kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2935mg | Potassium: 655mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7939IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 10mg

Posh Plate - Healthy Feel-Good Recipes

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You’re going to love it!

It costs approximately $9.13 to make this kisir recipe. The recipe makes 6 servings and costs around $1.52 per serving.

What is Turkish Kisir?

Traditional Kisir salad is made up of small bulgur, red pepper paste, tomato paste, and fresh vegetables like cucumbers, onions, and tomatoes. Nothing more, nothing less.

I’ve enjoyed many different versions of kisir, and they all taste lovely. I thought, why not swap out bulgur for healthier quinoa?

By all means, I do not want to undermine the traditional kisir salad. I simply want to eat healthier. But it all comes down to personal preference. Use traditional bulgur or quinoa for a healthier and heartier twist. Honestly, it can be nerve-racking to put a modern twist on something so traditional.

What I Love About Kisir

• Serving versatility: I love this salad because you can serve it as a side or main dish. When I serve it as a main dish, I put it in lettuce leaves.
• Fresh ingredients: The chopped tomatoes, cucumbers, and parsley add a refreshing touch and bright pops of color to the salad.
• Easy to make: This recipe requires minimal prep and cooking time, making it perfect for weeknight meals or light lunches.

Again, I like to make a separate paste that contains the onions, garlic, pastes, and spices. I mix it well before transferring it to the cooked quinoa. Then, I ditch the whisk and use either my hands to massage the quinoa until seasoned well or I use a spoon.

I must say, it’s much more fun to use my hands!

Ingredients and Estimated Cost:

Recipe Cost: $9.13

Per Serving Cost: $1.52

• 1 ½ cups quinoa OR medium size bulgur wheat – $1.92
• 3 cups water – $0.00
• ½ teaspoon kosher salt – $0.01
• 2 Tablespoons pomegranate molasses – $0.32
• 1 Tablespoon tomato paste – $0.20
• 1 Tablespoon red pepper paste – $0.42
• 1 Tablespoons extra virgin olive oil – $0.24
• ½ teaspoon dried oregano – $0.12
• ¼ teaspoon dried garlic powder – $0.02
• ¼ teaspoon kosher salt – $0.01
• Pepper to taste – $0.01
• ½ cup onion – $1.62
• 1 cup tomatoes – $0.72
• 1 cup Persian cucumbers – $1.00
• ½ cup parsley – $0.44
• 10 mint leaves – $2.08

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 2024.

How To Make Kisir

1. Add the cooked and cooled quinoa to a bowl and set it aside. 

1. In a separate mixing bowl, make the kisir paste by adding pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper. 
2. Mix well until a thick paste-like sauce forms.

1. Next, add the paste mixture to the quinoa and mix with your hands or a spoon for 2-3 minutes to ensure every grain is fully coated. 
2. Then, add the parsley and mix to combine.

1. When ready to serve, add the chopped tomatoes and cucumbers and give it a gentle toss. 
2. Serve cold or keep it in the fridge for up to 3 days.

Variations

• Swap out the tomatoes for the sweet red pepper. I understand that not everyone likes tomatoes. In this case, red pepper will give the same look and a nice crunch.
• Use fresh mint or dried mint. Both are delicious in the dish, so use what you have!
• Use red pepper paste or tomato paste. I enjoy the combination of both. However, if you are unable to reach one of them, feel free to double up on one of them.

To Store

This is the perfect make-ahead dish to bring to any gathering. The longer it sits, the better it gets! Remember, do not add the tomatoes and cucumbers until the day of for optimal freshness. Store in an airtight container for up to 3 days.

More Salads

• Thai Cucumber Salad
• Spinach Caprese Salad
• Buckwheat Salad

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!

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Kisir

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You're going to love it!

Course Salads

Cuisine Turkish-American

Keyword quinoa, salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 234kcal

Author Jillian

Cost $9.13

Equipment

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

Ingredients

• 4 cups cooked quinoa or bulgur That's roughly 2 cups of quinoa + 2 cups of water cooked in the instant pot for 10 minutes.
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 2 tbsp extra virgin olive oil
• 1 lemon zest of, juice of
• 1 cup onion (about 1 small onion) finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• ¼ tsp garlic powder or 2 cloves minced fresh garlic
• ¼ tsp kosher salt
• pepper to taste
• ½ cup chopped parsley
• 1 cup tomatoes (about 3-4 Roma tomatoes) seeds and innards removed, small dice
• 1 cup Persian cucumbers (about 3-4 Persian cucumbers) small dice

US Customary – Metric

Instructions

• Add the cooked and cooled quinoa or bulgur to a bowl and set aside. 
• Add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper in a separate mixing bowl. Mix well until a thick paste-like sauce forms.
• Mix really well until a thick paste-like sauce forms.
• Next, add the paste/sauce to the quinoa and massage generously with your hands or a spoon. I like to massage for 2-3 minutes to ensure every grain is fully coated to its full potential.
• Then, add the parsley. Mix and combine.
• When ready to serve, add the chopped tomatoes and cucumbers. Give a gentle toss. 
• Serve cold or keep it in the fridge for up to 3 days. 

Notes

Serve: Serve with a slice of lemon and romaine lettuce leaves or alongside any meal.

How long does quinoa kisir salad last? Store in an air-tight container for up to 3 days.

Do you like spice? Add a diced jalapeno when you add the vegetables. 

Nutrition

Serving: 1.25cup | Calories: 234kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 133mg | Potassium: 431mg | Fiber: 5g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

What You’ll Love About This Vegetable Hash Recipe

• Versatile: This recipe is a great way to use up leftover vegetables and can be customized with your favorites.
• Healthy: Packed with nutrients from various vegetables, this hash is a delicious and satisfying way to get your daily dose of vitamins.
• Easy: With minimal prep and cooking time, this recipe is perfect for busy weeknights or mornings.

Ingredients and Estimated Cost:

Recipe Cost: $5.80

Per Serving Cost: $1.45

• 1 cup red cabbage – $0.36
• 1 green pepper – $0.79
• 4 carrots – $0.68
• ⅓ cup red onion – $0.48
• 1 cup mushrooms – $0.86
• 2 cups uncooked spinach – $0.66
• 3 cups small red potatoes – $1.50
• 1 Tablespoon Paprika – $0.11
• 1 ½ teaspoon salt – $0.02
• 1 teaspoon pepper – $0.10
• 2 Tablespoons olive oil – $0.24

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 April 2024.

How To Make Veggie Hash

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

1. Halve potatoes and add to a pot with cold water and a pinch of salt. 
2. Bring to a boil, reduce heat, and simmer for 8-9 minutes until tender. Drain and set aside.
3. Heat oil in a skillet over medium-high heat. Add cabbage, pepper, carrots, onion, and mushrooms. 
4. Cook for 3 minutes until starting to soften.
5. Add potatoes, seasonings, and cook for 5 minutes, stirring occasionally, until vegetables begin to brown.
6. Stir in spinach until wilted. Remove from heat.

Recipe Variations

• Red potatoes – you can also use small yellow potatoes.
• Bell peppers: We use one red and one green bell pepper, but you can use whatever colors you have on hand.
• Red onion – you can use a yellow onion instead.
• Spinach – arugula or kale can be used instead.
• Olive oil – you can use avocado oil instead.

Recipe FAQs

What makes a hash a hash food?

Hash comes from the French word “hacher,” which means to chop. So, a hash is a dish of chopped ingredients such as meat, potatoes, and veggies. 

Does all hash have potatoes in it?

Most hash recipes contain potatoes. However, you can substitute another type of potato, such as a sweet potato. 

More From Posh Plate

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Breakfast Potato Hash

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

Course Breakfast

Cuisine American

Keyword baked sweet potatoes, hash

Prep Time 10 minutes minutes

Cook Time 31 minutes minutes

Total Time 41 minutes minutes

Servings 4 people

Calories 154kcal

Author Jillian

Cost $5.80

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Medium pot
• Skillet
• Wooden mixing spoon

Ingredients

• 1 cup red cabbage sliced
• 1 green pepper sliced
• 4 carrots sliced
• ⅓ cup red onion sliced
• 1 cup mushrooms sliced
• 2 cups uncooked spinach
• 3 cups small red potatoes sliced in half sliced in half
• 1 Tablespoon paprika
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons olive oil

US Customary – Metric

Instructions

• Slice the potatoes in half and place them in a medium pot and cover with cold water and add a pinch of kosher salt. Bring to boil and reduce heat to medium high and boil for 8-9 minutes until just tender.
• Drain the potatoes and set aside.
• Heat a skillet on medium-high heat with 2 Tablespoons of olive oil and add the red cabbage, green pepper, carrots, onion, and mushrooms. Cook until they begin to soften, about 5 minutes.
• Add the potatoes and the seasonings and cook until the veggies begin to brown about 5 min, stir occasionally.
• Add the spinach to the skillet and stir until incorporated. Remove the skillet from the heat when the spinach has wilted.
• Serve immediately or store in an air tight container.

Nutrition

Serving: 2cups | Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1526mg | Potassium: 742mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12033IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 1mg

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

Five ingredients, 10 minutes, pure bliss! These Vegan Rice Crispy Treats are the easiest way to satisfy your cravings. They’re Kid-approved and easy to make!

It costs approximately $14.65 to make this treat. The recipe makes 12 servings and costs around $1.22 per serving. 

What You’ll Love About These Vegan Rice Krispies Treats

• Quick and Easy: This recipe takes just ten minutes to make. Because these treats are so quick to make, you can make them on the spur of the moment. 
• Minimal Ingredients: It takes just five ingredients to make this treat. The ingredients are pantry staples to keep on hand to make them whenever you want. 
• Classic Treat: This classic treat with a twist to be adaptable to meet your dietary restrictions that everyone loves. 

Vegan Rice Krispie Treats Ingredients and Cost:

Recipe Cost: $14.65

Per Serving Cost: $1.22

• 2 (10 oz) Dandles vegan vanilla flavored marshmallows – $9.98
• 6 Tablespoons coconut oil – $0.72
• 1 cup peanut butter – $1.38
• 5 cups Rice Krispies – $1.55
• 1 ½ teaspoons vanilla extract – $1.02 

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 Vegan Rice Krispie Treats Recipe:

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

1. Grease a 9×13″ pan with butter and set aside.
2. Melt coconut oil & peanut butter in a pot over medium-high heat; stir often.
3. Add marshmallows and stir until melted (lumpy is okay).
4. Remove pot from heat, stir in vanilla.
5. Gently fold in Rice Krispies until coated.
6. Spread the mixture evenly in the pan and press down gently.
7. Cool completely (30+ min) before cutting & serving.

Vegan Rice Crispy Treats Recipe FAQs

Are Rice Krispie treats vegan?

Traditional Rice Krispies treats are not vegan. I created my vegan-friendly recipe so you can enjoy this classic treat without sacrificing flavor. 

What kind of marshmallows are vegan?

Dandles is my brand of choice for vegan marshmallows. However, Trader Joe’s, Yummalo, Freedom Mallows, and Mallow Puffs are all other brands that offer vegan options. 

What’s the difference between regular marshmallows and vegan marshmallows?

The number one difference between regular marshmallows and vegan marshmallows is the gelatin used to make the former. The gelatin is made from boiled-down animal parts, such as connective tissue.

More Vegan Recipes

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Vegan Rice Krispie Treats

5 ingredients, 10 minutes, pure bliss! These Vegan Rice Krispie Treats are the easiest way to satisfy your cravings. They’re Kid-approved and easy to make!

Course Desserts

Cuisine American

Keyword rice krispies, Vegan

Prep Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 people

Calories 383kcal

Author Jillian

Cost $14.65

Equipment

• 9×13-inch baking dish
• Sauce pot
• Wooden mixing spoon

Ingredients

• (2) 10 oz packages Dandles vegan vanilla flavored marshmallows
• 6 Tablespoons coconut oil
• 1 cup peanut butter
• 5 cups Rice Krispies
• 1 ½ teaspoons vanilla extract

US Customary – Metric

Instructions

PREP PAN:

• Butter and set aside a greased 9×13 pan.

MAKE THE TREATS:

• Add the coconut oil and peanut butter to a deep sauce pot and melt at medium-high temp.
• Once the oil and peanut butter has melted, add the marshmallows and stir until melted (when melted, it will be lumpy).
• Remove the pot from the stove, add vanilla, and stir until combined.
• Add in the Rice Krispies and stir until combined.
• Spoon the mixture into the 9×13 dish in an even layer.
• Cool for 30 minutes before serving.

Nutrition

Serving: 1treat | Calories: 383kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 192mg | Potassium: 139mg | Fiber: 1g | Sugar: 31g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes