In the hottest months of the year, you cannot beat a refreshing scoop of peak-summer fruit sorbet as a light treat to cap off a meal. I love to order one at a restaurant, but when it came to my own attempts at making fruit sorbet in a blender, I was always disappointed with the end result that was too icy and never creamy.

That is, until I unlocked my secret (incredibly simple) technique: I’m calling it the “double blend.” In today’s post, I’ll explain how it works, and share the recipe for this delicious no-churn fruit sorbet. With just a handful of ingredients and a blender, you can whip up an insanely delicious treat without the need for an ice cream maker.

The Secret to Creamy Fruit Sorbet: The Double Freeze

This no-churn fruit sorbet is the epitome of summer simplicity. It’s quick to make, bursting with fresh flavor, and doesn’t require any special equipment. The secret is all in the “double freeze” technique. In my previous attempts, I would always blend up the ingredients, pop in the freezer, then be met with a rock solid chunk of ice that was impossible to dig a spoon into.

With this technique, you remove the sorbet from the freezer, use a knife to chop it into some big chunks, then throw them back into the blender for a final whiz. This extra step ensures your sorbet is perfectly creamy and smooth.

Here Are the Basic Instructions

For the “base” recipe, let’s use this strawberry sorbet as our example. Further down the post, I’ll explain how to adapt this recipe for other flavors like homemade mango sorbet and lemon sorbet.

1. Prep Your Strawberries. Start by washing and hulling your strawberries. Place them in a blender and blend until you achieve a smooth puree.

2. Create the Simple Syrup. In a small saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar is completely dissolved. This simple syrup will add the perfect touch of sweetness to your sorbet.

3. Add a Zesty Kick. Remove the saucepan from the heat and whisk in the freshly squeezed lemon juice. The acidity from the lemon will enhance the natural flavor of the strawberries, making the sorbet tangy and refreshing.

4. Thicken It Up. Immediately whisk in the pectin or gelatin to the mixture. This step is crucial as it will give your sorbet the perfect consistency without the need for an ice cream maker.

5. Combine and Blend. Pour the mixture into the blender with the strawberry puree. Blend until everything is well combined.

6. Freeze and Blend Again. Line a loaf pan with plastic wrap and pour the mixture into it. Freeze for a few hours until the sorbet is solid. Once frozen, cut the sorbet into chunks and blend again until smooth. (If you’re feeling a bit indulgent, add a splash of cream for a richer texture.) This extra step ensures your sorbet is perfectly creamy and smooth.

7. Final Freeze. Transfer the smooth sorbet back into the loaf pan and freeze again until firm. This step is the final touch to achieving that perfect scoopable consistency.

8. Serve and Enjoy. Your no-churn strawberry sorbet is ready to be enjoyed! Scoop it into bowls or cones and enjoy.

How to Adapt This Recipe for Other Flavors of Sorbet

How to make mango, raspberry, peach, pineapple, or blueberry sorbet. All you have to do is swap three cups of your chosen fruit in place of the strawberries.

How to make lemon, coconut, or blood orange sorbet. These are slightly different because you’re using liquid (citrus juice or coconut milk) instead of the pureed fruit. You’ll skip the first step of puréeing, and instead you’ll add the liquid straight into the simple syrup before blending. I explain exactly how to do this in the recipe card below.

Tips for the Perfect Fruit Sorbet

• Freshness Matters. Use the ripest, freshest fruit you can find for the best flavor.
• Adjust Sweetness. If your fruit is very sweet, you might want to reduce the sugar slightly.
• Storage. Keep your sorbet in an airtight container in the freezer to prevent ice crystals from forming.

Other Recipes to Bookmark:

Lots more light and refreshing fruit desserts.

This summer fruit salad with crushed meringue is like a deconstructed pavlova—to die for.

A summer fruit fool with only four ingredients.

No-Churn Fruit Sorbet

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• Author: Camille Styles
• Total Time: 1 hour 5 minutes

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A simple and delicious five-ingredient fruit sorbet made in the blender.

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Ingredients

STRAWBERRY SORBET:

• 1 pint strawberries
• 1/4 cup sugar
• 1/4 cup water
• Juice of lemon
• 3/4 teaspoon pectin (or can sub gelatin)
• Splash of cream (optional)

MANGO SORBET:

• Sub 3 cups frozen mango chunks for the strawberries

LEMON SORBET:

• 1/2 cup sugar
• 3/4 cup water
• 3/4 cup lemon juice
• 3/4 teaspoon pectin
• 2 tablespoons honey

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Instructions

STRAWBERRY SORBET:

1. Blend strawberries into puree.
2. Dissolve sugar in water over low heat.
3. Remove from heat, whisk in lemon juice and then pectin, and immediately add to the strawberries. Purée.
4. Transfer to a loaf pan lined with plastic wrap and freeze.
5. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
6. Freeze again. Eat!

LEMON SORBET:

1. Dissolve sugar in water over low heat.
2. Remove from heat, whisk in lemon juice, pectin, and honey. Blend to fully incorporate the pectin. 
3. Transfer to loaf pan lined with plastic wrap and freeze.
4. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
5. Freeze again. Eat!

• Prep Time: 60
• Cook Time: 5

The post Finally: A 5-Ingredient Fruit Sorbet You Can Make In the Blender appeared first on Camille Styles.

This dish is a flavor adventure that speaks to all the senses. Sweet potatoes slowly roasted to release their natural candy-like sweetness, then quickly charred for those crispy edges. A luxurious date-studded brown butter drizzled over the top. Crunchy seeds and peppery arugula to wake it all up and make you go in for another bite. Yes, these are that good.

Read on for how these charred sweet potatoes with dates come together. Warning: you may never make sweet potatoes any other way.

The Ultimate Healthy Summer Side

This dish not only offers a satisfying mix of textures and flavors but is also packed with vitamins, minerals, and fiber—it’s a recipe that will leave you feeling so nourished and energized.

Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. The seeds add a boost of healthy fats and protein, while dates bring a natural sweetness along with essential minerals like potassium and magnesium.

Ingredients You’ll Need

Gather a handful of simple ingredients to make this dish:

• sweet potatoes
• olive oil
• seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
• butter
• dates
• honey
• Aleppo pepper
• arugula
• cilantro

How to Make Charred Sweet Potatoes With Dates and Arugula

1. Roast the sweet potatoes. You’ll roast them on a baking sheet with a little water and sealed with foil. This helps evenly roast and lightly “steam” the potatoes to get them extra tender.
2. Prepare the topping. This seedy sweet brown butter is where it’s at. You’re going to melt some butter over the stove, add your seeds, and lightly brown them. Then you add your dates, olive oil, honey, salt, and Aleppo pepper. HEAVEN.
3. Char the sweet potatoes. This is what takes these over the top. Warm some olive oil in a cast-iron pan, then cut the potatoes open and sear them cut-side down in the skillet to get those crispy bits.
4. Put it together. Top your charred sweet potatoes with the seed mixture, some fresh arugula and cilantro leaves, and a sprinkle of flaky salt.

Tips for Success

1. The perfect potato. Opt for medium-sized sweet potatoes that will cook evenly. And feel free to experiment with any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, whereas Japanese sweet potatoes are a bit more dense and starchy (also delish). And for something that feels really elevated, opt for purple sweet potatoes. The vibrant, colorful presentation is stunning.
2. Ideal substitutions. If you can’t find Aleppo pepper, red pepper flakes work just as well but use a bit less to manage the heat. Feel free to sub any type of seed, or even slivered almonds, in place of the pumpkin, sunflower, and sesame seeds I used here.
3. How to serve. This dish pairs wonderfully with grilled or roasted meats like this yogurt-marinated chicken. It can also stand alone as a hearty vegetarian main, with a green salad served alongside.

Feel free to meal prep the roasted sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving. Easy! Scroll on for the recipe for these sweet, savory, and extremely satisfying charred sweet potatoes with dates.

Charred Sweet Potatoes With Dates and Arugula

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• Author: Camille Styles
• Total Time: 1 hour 50 minutes
• Yield: 8 side dishes or 4 mains

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These charred sweet potatoes with dates are a sweet and savory dish that pairs beautifully with grilled meats—and is hearty enough to standalone as a vegetarian main. Prepare to be obsessed!

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Ingredients

Units USM

• 4 sweet potatoes
• Kosher salt
• Olive oil
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon sesame seeds
• 2 tablespoons butter
• 5 dates, pitted and quartered
• 2 tablespoons honey
• 2 tablespoons olive oil, plus more for sweet potatoes
• Pinch kosher salt
• Pinch Aleppo pepper (or sub with less red pepper flakes)
• 2 cups arugula
• 1/2 cup cilantro leaves
• Flaky salt

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Instructions

1. Preheat the oven to 400 F.
2. Use a fork to prick the sweet potatoes a few times. Place on a baking sheet and pour ¼” water into the pan. Cover with foil and seal, then roast until tender, about an hour. Let cool.
3. In a small saucepan, heat the butter over low heat, along with the seeds, and cook just until butter and seeds begin to brown, 3 – 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
4. Heat a cast-iron skillet over medium heat, then add olive oil to coat the bottom of the pan.
5. Halve the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle cut sides with a pinch of salt. Place sweet potatoes in pan, cut-side down.
6. Brown for 10 minutes in the pan. Transfer to a serving platter and top with seed mixture, arugula, cilantro, and flaky salt. Enjoy!

Notes

You can roast the sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving.

• Prep Time: 20
• Cook Time: 90
• Category: Side dish

Keywords: Sweet potatoes

The post These Charred Sweet Potatoes With Dates Are So Simple—And Dinner Party-Approved appeared first on Camille Styles.

Watermelon and feta are a classic combo for a reason (see my Watermelon Greek Salad.) The sweet and juicy melon is a perfect foil for salty feta, plus that crisp, cold texture against the creaminess of the cheese. This duo is a great example of two contrasting flavors coming together to create a balanced dish.

I’ve been making this on the weekend to accompany grilled chicken or steak, with a baked potato or grilled corn. It makes a tasty side for just about any al fresco dinner party, and it’s a pretty stellar workday lunch, too. I promise that once you’ve tried it, it’ll be on repeat all summer. Read on for my tips on bringing this spicy watermelon feta salad together.

Ingredients You’ll Need

Before we start, let’s gather our ingredients. This salad is packed with nutrients, from hydrating watermelon to protein-rich feta. The fresh herbs add antioxidants, and the spicy jalapeño has shown to be metabolism-boosting. For this recipe, you’ll need:

• Lime (we’re using the zest and the juice)
• Honey
• Olive oil
• Kosher salt and freshly ground black pepper
• Red onion
• Jalapeño
• Seedless watermelon
• Block of feta
• Basil leaves

How to Make Spicy Watermelon Feta Salad

1. Make the Dressing

In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste with kosher salt and freshly ground pepper. This dressing brings a tangy and slightly sweet flavor that pairs perfectly with the salad’s spicy and savory elements.

2. Marinate the Onion and Jalapeño

Add the thinly sliced red onion and jalapeño to the bowl with the dressing. Let them sit for at least 30 minutes. This step allows the onion and jalapeño to soften slightly and absorb the tangy, sweet, and spicy flavors of the dressing.

3. Prepare the Watermelon

Cut your mini watermelon into bite-sized chunks and place them in a serving bowl. If you’re short on time, you can often find pre-cut watermelon at your local grocery store.

4. Combine the Ingredients

Spoon the marinated onions and chiles over the watermelon chunks. Use your hands to gently toss everything together, ensuring the watermelon is well-coated with the flavorful dressing.

5. Add the Feta and Basil

Top the salad with slices of feta cheese and fresh basil leaves. The creamy, salty feta contrasts beautifully with the sweet watermelon, while the basil adds a fresh, aromatic note.

6. Final Touches

Pour any remaining dressing over the salad, ensuring all the flavors are evenly distributed. Garnish with flaky salt for an extra touch of flavor and crunch.

Tips for the Perfect Spicy Watermelon Feta Salad

• Adjust the heat. If you like it on the mild side, start with fewer jalapeño slices and add more to taste.
• Freshness is key. Use the freshest ingredients you can find. Fresh watermelon, high-quality feta, and vibrant herbs make all the difference.
• A feast for the senses. For a beautiful presentation, arrange the salad on a large platter. The vibrant colors of the watermelon, herbs, and feta make this salad as visually appealing as it is delicious.

Here are a few other watermelon-feta salads to love. Scroll on for the recipe—I can’t wait to hear what you think!

Appetizers

May. 08, 2023

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Appetizers

Apr. 28, 2023

This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer

The classic, turned up.

Appetizers

Nov. 04, 2019

A Watermelon Salad with Cucumber & Feta That Hits All the Summer Notes

Sweet, meet savory.

Spicy Watermelon Feta Salad

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• Author: Camille Styles

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A stunning summer side dish with a kick.

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Ingredients

• Zest and juice of 1 lime
• 1 tablespoon honey
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper, to taste
• 1/4 red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1 mini watermelon, cut into chunks
• 1/2 cup – 1 cup feta, sliced into slabs
• 1 cup basil leaves

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Instructions

1. In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste. Add onion and chile to the bowl and let sit for at least 30 minutes. 
2. Place the watermelon in a serving bowl. Spoon the onions and chiles over the watermelon and use your hands to gently toss to coat. Top with the feta and basil, then pour over the rest of the dressing.
3. Garnish with flaky salt and serve.

The post This Spicy Watermelon Feta Salad Is My Go-To Summer Side appeared first on Camille Styles.

This easy frittata combines the earthiness of asparagus and mushrooms with the creaminess of goat cheese—and the sliced baby potatoes make it hearty. The result is satisfying and cozy, and it happens to be an incredibly healthy breakfast, lunch, or dinner.

How to Make a Frittata

One of the main reasons I love a frittata? It’s more of a formula than a recipe—which means it’s the perfect recipe for cleaning out your veggie drawer since you can swap in whatever you have on hand. Here’s the basic step-by-step method for making a frittata with any type of vegetable—master this, then get creative:

1. Preheat your broiler and prep the veggies.
2. Sauté your veggies in an oven-safe skillet, starting with the hardest veggies (like potatoes, that take longest to cook) and ending with the softest veggies (like asparagus, that needs just a couple minutes.)
3. Beat the eggs with a little milk, and pour them over the veggies. Add cheese if desired.
4. Transfer the entire pan to the oven and broil until eggs are set and golden brown on top.
5. Garnish with herbs and eat!

It’s really that easy, and I’m just as inclined to whip up a single-serve frittata for a simple weekday lunch as I am to make it for a gathering. (I served this one at the Mother’s Day Brunch we hosted in my backyard.)

Tips for Success

• Use fresh, seasonal produce from your local farmers market for the best flavor and quality.
• Be sure to cook the vegetables until they are just tender before adding the eggs to avoid ending up with crunchy veggies in your frittata.
• Don’t overcrowd the skillet, which can lead to a soggy frittata as the vegetables will “steam” instead of sauté.

Ingredient Swaps to Try

• Swap the goat cheese for feta or shredded mozzarella for a different flavor profile. Or if you’re dairy free, feel free to skip the cheese altogether.
• Make it heartier (more quiche-like!) with a sprinkle of diced cooked bacon or sausage.
• Swap sweet potatoes for baby potatoes if that’s your thing.

With its rainbow of fresh veggies and creamy goat cheese, this potato, goat cheese, and asparagus frittata is a delicious way to welcome the season. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish will always satisfy. So this weekend, why not head to the farmers market, gather whatever fresh ingredients catch your eye, and let the flavors of spring inspire your next meal.

Asparagus Frittata with Goat Cheese and Spring Veggies

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 30
• Yield: 8 servings

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Make this asparagus frittata with goat cheese and spring veggies for Mother’s Day brunch—or any time you’re craving breakfast for dinner.

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Ingredients

Units USM

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 cup baby potatoes, thinly sliced
• 1 cup mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Salt and pepper to taste
• 8 large eggs
• 2 tablespoons milk (or non-dairy milk)
• 1/2 cup crumbled goat cheese
• Fresh herbs for garnish

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Instructions

1. Preheat the broiler of your oven, with the top rack 8 – 12″ from the broiler unit. In a large oven-safe skillet, heat olive oil over medium heat. Add onions and cook until beginning to soften, about 3 minutes.
2. Add sliced potatoes to the skillet and cook until they begin to soften, about 5 minutes. Stir in mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the asparagus pieces and cook for an additional 2 minutes until they turn bright green and slightly tender. Add salt and pepper to taste.
4. While the veggies are cooking, whisk together the eggs and milk in a medium bowl. Season with a pinch of salt and pepper.
5. Using a spatula, evenly distribute the veggies in the pan and lightly flatten them. Pour the beaten eggs evenly over the vegetables. Sprinkle the goat cheese evenly over the top. Allow the frittata to cook undisturbed for 2 minutes, or until the edges begin to set.
6. Transfer the skillet to the preheated oven and broil just until the top is turning golden and cheese is melted. Watch it closely, this happens fast!
7. Remove the frittata from the oven and let it cool slightly. Garnish with fresh herbs, then slice and serve warm.

• Prep Time: 30
• Cook Time: 20
• Category: breakfast

Keywords: vegetarian frittata, spring frittata, goat cheese frittata, easy brunch recipes

The post This Asparagus, Potato, & Goat Cheese Frittata Is Everything I Love About Spring appeared first on Camille Styles.

Growing up, a sick day meant toast and tea curled up on the couch with a movie. And there’s one toast memory I’ll never forget. After a 30-hour labor giving birth to my daughter, my mom brought me my favorite fruit and nut bread, toasted and slathered with butter. Nothing had ever tasted better (and I’d never been hungrier.)

Why I’m Eating Sourdough Bread Again

Which brings me to this ricotta toast recipe. I’ve always loved the combination of creamy ricotta cheese slathered onto toasted sourdough. When it comes to texture combinations, it honestly doesn’t get better. But since adopting a grain-free diet last summer, toast has been off the menu. Until recently. I’ve slowly been starting to reincorporate a bit of sourdough back into my diet, and so far—my gut issues haven’t resurfaced. In my research, here’s what I learned:

The fermentation process that gives the bread its distinctive sour taste also makes it more gut-friendly. Millions of people are suffering from digestive malaise, and if you’re sensitive to foods containing gluten or have irritable bowel syndrome, sourdough bacteria’s ability to break down flour has never been more important. – Vanessa Kimbell via Bon Appetit

It’s fascinating! And it’s key to make sure that what you’re getting is “real” sourdough that’s been slowly leavened, not simply store-bought bread with a sour flavor that’s been leavened with fast-rising yeast. I’ll keep you guys posted on my sourdough journey, but in the meantime—let’s talk about this ricotta toast! First thing to mention: this recipe is so simple that it may not even feel like a recipe. However, it’s one of those delicious bites that is so much greater than the sum of its parts. Let’s dive in.

Large Vintage Wood Board

$275 at Casa Zuma

Ricotta: Store-Bought vs. Homemade

When deciding whether to use store-bought ricotta versus making your own, there’s no right answer: both can be absolutely delicious, and it comes down to how much time you have. I shared many years ago how I make my own ricotta at home, and I’m still using the same method—it’s one of the most satisfying and delicious ingredients to make, and you’ll be shocked at how easy it is.

That said, there is zero shame in purchasing a high-quality ricotta from the grocery. You’ll just want to make sure that it’s full-fat (made from whole milk). A lot of what’s on the shelves is the “part-skim ricotta,” which I would only use in a recipe like lasagna. For this, you’re gonna want the creamy goodness of full fat.

Sabre Teak Flatware

$76 at Casa Zuma

Ricotta Toast Toppings

For this version, I wanted to highlight the simple flavors of the crusty sourdough toast with the creamy ricotta, so I kept toppings at a minimum: honey, chopped pistachios, thyme, flaky salt, and Aleppo pepper. However, ricotta toast lends itself to all kinds of creative inspiration. Here are a few topping ideas I’ve tried and loved:

• Banana and granola
• Melon and mint
• Blackberries and lime zest
• Radishes and chives
• Slow-roasted tomatoes and basil
• Pears with honey

Playa Salad Plate, Set of 4

$168 at Casa Zuma

Health Benefits of Ricotta Toast

Sourdough bread. Unlike conventional breads, sourdough undergoes a fermentation process that gives its signature tangy flavor and enhances its gut-friendly properties. This slow fermentation breaks down gluten and phytic acid, making it easier to digest and (as discussed above) sometimes reducing digestive discomfort for those with sensitivities.

Whole-milk ricotta cheese offers a dose of protein and calcium, essential nutrients for muscle repair and bone health.

Honey is a natural sweetener rich in antioxidants and soothing properties, pistachios provide healthy fats and fiber, and thyme is known for its antibacterial and anti-inflammatory effects. Each bite of this ricotta toast is both indulgent and nourishing.

You are going to love this ricotta toast for breakfast, lunch, or dinner! Let me know if you give it a try—and if you have any sourdough/gut health stories to share, I’d love to hear in the comments. Scroll on for the recipe for this easy and delicious ricotta toast.

Ricotta Toast with Honey & Pistachios

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 5 minutes
• Yield: 1 serving

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Elevate your toast game with this deliciously satiating ricotta toast recipe. Keep it simple and sweet with honey and pistachios–or make it savory with slow-roasted tomatoes and basil.

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Ingredients

Units USM

• 1 piece sourdough bread
• 1/3 cup whole-milk ricotta cheese
• 2 teaspoons honey, divided
• 1 teaspoon fresh thyme leaves, divided
• flaky salt, to taste
• Aleppo pepper, to taste (you can sub red pepper flakes, just go easy since they’re hot!)
• 1/4 cup pistachios, roughly chopped

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Instructions

1. Toast the sourdough bread.
2. In a small bowl, whisk together the ricotta with 1 teaspoon honey, 1/2 teaspoon thyme, and a pinch each of flaky salt and Aleppo pepper.
3. Spread the ricotta mixture on the toast, then top with the remaining honey and thyme. Sprinkle over the chopped pistachios, and finish with a pinch of flaky salt and Aleppo pepper. Eat!

• Prep Time: 5 min

Keywords: ricotta toast, breakfast, appetizer

The post The Best Ricotta Toast, and an Update on My Gut-Health Journey appeared first on Camille Styles.

Hearth & Hand x Magnolia Stoneware Reactive Glaze Cereal Bowl

$19.99 at Target

Figmint Earthenware Mini Pinch Bowls Cream (Set of 2)

$10 at Target

How to Make Grain-Free Overnight Oatmeal

You may be wondering—how can you make oatmeal without the oats? Well, turns out that ground nuts, plus chia seeds, flax seeds, and coconut make a delicious base for all the toppings, from berries to nut butter to pears and honey. These are all from Good & Gather, proving you can eat healthy, beautiful meals without breaking the bank or running tons of errands. All you need is a single Target run.

Figmint 8pc (Set of 4) Glass Food Storage Container Set Clear

$20 at Target

Figmint Waffle Kitchen Towel in Sage Green

$3 at Target

Why I Love This Grain-Free Overnight Oatmeal

If you want to remove at least one decision from your busy weekday mornings, prep this grain-free overnight oatmeal that also happens to be gluten-free, vegan, and paleo-friendly. I make a big batch on Sunday and it energizes my mornings all week long. (Bonus: It actually keeps me full until lunch!) And I love that this “oatmeal” is the perfect base for so many different topping combinations. You can eat it multiple days in a row, but with so many toppings to choose from, it never gets boring.

Ingredients you’ll need:

Good & Gather Shelled Walnuts – 6oz

$2.99 at Target

Dry Good & Gather Roasted Sunflower Kernels – 7.25oz

$1.79 at Target

Bob’s Red Mill Gluten Free Organic High Fiber Coconut Flour – 16oz

$5.79 at Target

Good & Gather Organic Unsweetened Coconut Milk – 32oz

$1.99 at Target

Good & Gather 100% Pure Organic Maple Syrup – 12 fl oz

$8.99 at Target

Good & Gather Pure Vanilla Extract – 2oz

$6.29 at Target

Once you’ve gathered your ingredients, all you have to do is pulse the walnuts and sunflower seeds in a blender or food processor, then stir them in a bowl with the rest of the ingredients and refrigerate. When you wake up the next morning, breakfast is done.

Women’s ShortWild Fable Sleeve Relaxed Fit Cropped T-Shirt

$10 at Target

Figmint 10″x13″ Nonslip Acacia Wood Cutting Board Natural

$16 at Target

My Favorite Topping Combos

This grain-free overnight “oatmeal” is nutrient-rich and high in protein—everything you need to start the day is in one pre-prepped bowl. And thanks to an endless amount of topping options, you’ll never feel like you’re eating the same thing twice. Here are my favorite topping combos:

Chocolate Coconut Crunch

• Toasted Coconut Chips
• Dark Chocolate Almond Butter
• Sliced Bananas
• Cacao Nibs

Good & Gather Toasted Coconut Chips – 3oz

$4.19 at Target

Good & Gather Dark Chocolate Almond Butter – 16oz

$6.99 at Target

Navitas Organics Unsweetened Cacao Nibs – 4oz

$6.99 at Target

Favorite Day Coconut Flakes – 14oz

$3.19 at Target

Berries & Cream

• Greek Plain Yogurt
• Honey
• Mint
• Fresh Berries

Good & Gather Greek Plain Whole Milk Yogurt – 32oz

$3.99 at Target

Good & Gather Organic Pure Honey – 16oz

$6.89 at Target

Good & Gather Organic Mint – 0.5oz

$2.49 at Target

Pear & Granola

• Thinly sliced pear
• Grain-Free Granola
• Dry Roasted Pistachio Kernels
• Honey

Good & Gather Kid-Sized Anjou Pears – 3lb Bag

$5.99 at Target

Good & Gather Ground Cinnamon – 2.37oz

$1.19 at Target

Good & Gather Sea Salt Dry Roasted Pistachio Kernels – 5.5oz

$4.69 at Target

Scroll on for the recipe, and be sure to shop all my favorite ingredients on my Target storefront!

Grain-Free Overnight Oatmeal

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• Author: Camille Styles

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Packed with protein and nutrients, this grain-free oatmeal is so easy—and can be customized to your liking.

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Ingredients

• 1 cup walnuts
• 1/2 cup sunflower seeds
• 4 tablespoons chia seeds
• 3 teaspoons ground flax seeds
• 1/3 cup shredded coconut
• 1/4 cup coconut flour
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• 3 cups coconut milk

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Instructions

1. Pulse nuts in a blender until mixture is the consistency of coarse sand. 
2. Transfer to a bowl, then add chia seeds, flax seeds, coconut, vanilla, maple, coconut flour, cinnamon, and coconut milk. Stir to combine.
3. Cover and place in the fridge for an hour, then remove from fridge and stir everything together again well, making sure seeds aren’t sticking to the bottom of the bowl.
4. Refrigerate overnight. When ready to eat, rewarm if desired, then add your toppings. Enjoy!

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post This Grain-Free Overnight “Oatmeal” Is the Protein-Packed Breakfast You Didn’t Know You Needed appeared first on Camille Styles.

But first, watch me make it in the video below!

Why Focus on Healing the Gut?

If you’ve been around here awhile, you know that the gut is the cornerstone of our well-being, influencing everything from energy levels to mood and digestion.  I’ve been sharing a lot about my own efforts to heal my gut—switching to a grain-free diet has been a big part of that journey. Now that I’ve laid the foundation, I’m able to start incorporating tools, like this L. Reuteri yogurt, to continue reaching higher levels of health and vibrancy.

Health Benefits of L. Reuteri Yogurt

I make a batch of this yogurt at the beginning of the week, then eat about ½ cup every day. Here are some of the benefits I’ve noticed:

• Better digestion from all the probiotics and prebiotics
• More energy, which comes from a healthier gut and all the good protein found in this yogurt
• Better mood—it may sound crazy, but the brain-gut connection is real. A common side effect of improving your gut flora is a reduction in brain fog, better mood, and clearer thinking. I’ll take it!

What You Should Know About L. Reuteri Yogurt

Lactobacillus reuteri (L. reuteri) is a type of probiotic (“good” bacteria) normally found in the digestive tract. “Good” bacteria like L. reuteri help break down food, absorb nutrients, and fight off organisms that might cause diseases. L. reuteri can be added to fermented foods like this yogurt, and is also found in probiotic supplements. I learned about the benefits of L. Reuteri Yogurt from the book Super Gut, a must-read for anyone dealing with sluggish digestion or GI issues, including SIBO. This yogurt isn’t just food; it’s truly a gut-healing elixir.

Why Not Just Buy Your Yogurt?

While store-bought yogurts boast live probiotics, the potency of L. Reuteri yogurt is in a whole different ballpark. In this recipe, we’re using more traditional yogurt-making mehtods by prolonging fermentation times and adding prebiotic fibers to “feed” the bacteria. Our homemade version cooks at 100 degrees for 36 hours, allowing L. Reuteri bacteria to flourish. When these bacteria colonize your gut, they offer profound health benefits.

Here’s What You Need to Make Your Own Yogurt

When I first heard about making your own yogurt, I thought it sounded like a lot of work. Yet, with a simple and affordable yogurt maker, it turns out that it’s incredibly easy. Our goal? To make a yogurt that is both delicious and packed with probiotics. I’m also making a coconut yogurt for all my dairy-free friends—and yes, you’re going to get alll the same probiotic benefits from the coconut yogurt as you do from the dairy version!

Ingredients for L. Reuteri Yogurt

• For the classic L. Reuteri Yogurt: Whole milk or half-and-half, Osfortis probiotic, and inulin.
• For the dairy-free Coconut Yogurt: Coconut milk, agar agar, sugar, arrowroot starch, and Osfortis probiotic.

The Two-Step Process

1. Make a Slurry: This step ensures smooth texture without clumps—you’re going to blend the thickening agents with just a little liquid. Then you’ll add the remaining liquid.
2. Set and Forget: Pour the mixture into your yogurt maker, set at 100 degrees for 36 hours, and let the magic happen.

How to Incorporate L. Reuteri Yogurt Into Your Diet

Y’all know that I do not eat boring meals, so here are a few ways I like to “dress up” this yogurt in delicious breakfasts, snacks, or even desserts throughout the week:

• AM Classic: Combine with grain-free granola, banana, berries, and a drizzle of honey.
• Savory Twist: Top with roasted golden beets, pecans, and arugula for a surprising blend.
• Evening Treat: Mix with chocolate protein powder, then top with strawberries and cocoa nibs.

Gut-Healing and Delicious

Again, calling this recipe “yogurt” feels like an understatement. It’s truly a tool for gut health, a companion on your journey to wellness, and thankfully, it’s also incredibly delicious. If you’re on a gut health journey, I’d encourage you to dive into making your own L. Reuteri yogurt! And please share your experience in the comments below—I promise, your gut will thank you.

BioGaia, Osfortis with Vitamin D, 60 Capsules

$42.99 at iHerb

NOW Foods, Certified Organic Inulin, Prebiotic Pure Powder, 8 oz

$9.18 at iHerb

L. Reuteri Yogurt

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 51 minutes
• Yield: 6 – 8 servings

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Description

Eat 1/2 a cup of this probiotic-rich yogurt each day as part of a gut-healing protocol.

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Ingredients

• 1 capsule of Osfortis probiotic (open the capsule and empty out the contents) OR 2 tablespoons whey from a previous batch of yogurt
• 2 tablespoons inulin powder
• 1 quart whole milk

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Instructions

1. In a mixing bowl, combine the contents of the Osfortis probiotic (open it up and empty out the powder), the inulin, and 2 tablespoons of milk. Make a slurry by whisking it together, to help prevent clumps. When smooth, stir in the remaining milk 
2. Cover and place in your fermenting device or yogurt maker. Ferment at 100 degrees Fahrenheit for 36 hours. 

Notes

For future batches, you can use 2 tablespoons of whey from a prior batch instead of the probiotic.

• Prep Time: 15
• Cook Time: 36

Keywords: homemade yogurt, probiotic yogurt. l. reuteri

Dairy-Free Coconut L. Reuteri Yogurt

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 1 hour 8 minutes

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Description

The same probiotic benefits of the classic L. Reuteri Yogurt, using coconut milk to make it dairy-free.

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Ingredients

Units USM

• 1 13–ounce can coconut milk
• 1 teaspoon agar agar or guar gum
• 2 tablespoons sugar
• 1 tablespoon potato starch or tapioca starch
• 1 osfortis probiotic (open it up and use the powder inside the capsule

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Instructions

1. In a small saucepan over medium heat, warm the coconut milk until it comes to a simmer. Remove and pour into a blender—allow to cool for 5 min.
2. Add agar agar, sugar, and potato or tapioca starch to the blender.
3. Blend until smooth and beginning to thicken, about 1 minute. 
4. Mix in the contents of the osfortis (or 2 tablespoons whey from a previous batch of yogurt), then ferment for 48 hours at 100 degrees fahrenheit.

• Prep Time: 20
• Cook Time: 48

The post The Probiotic-Rich Yogurt That Healed My Gut—Get the Recipe appeared first on Camille Styles.

Turns out, my intuition led me in the right direction. This avocado caprese salad is my current favorite combination of flavors, and it’s the appetizer I’m going to be making for al fresco dinner parties all summer long. I kept it simple, adding big chunks of ripe avocado and a couple bonus ingredients to take this over the top: thinly sliced shallot and a drizzle of aged balsamic. Read on to see how this perfect summer salad comes together, and be sure to leave a comment and rating if you make it.

Sharing Platter

$74 at Casa Zuma

Linen Table Throw

$80 at Casa Zuma

This Avocado Caprese Salad Is a Game-Changer—Here’s Why

Before we dive into the recipe, let’s talk about why adding avocado to your caprese salad can elevate this classic dish to a whole new level. Avocado is not only a superfood; its creamy texture and rich, buttery flavor make it a perfect complement to the freshness of the tomato, mozzarella, and basil. Sooo satisfying. And of course, avocados’ health benefits are always welcome, packing this dish with heart-healthy fats, fiber, and a variety of essential vitamins and minerals.

Reclaimed Wood Dough Bowl

$245 at Casa Zuma

Grab These Ingredients

To make this delicious avocado caprese salad, you’ll need:

• Ripe avocados
• Fresh tomatoes (preferably heirloom or vine-ripened)
• Fresh mozzarella cheese (I used burrata here, because—yum)
• Fresh basil leaves
• Extra-virgin olive oil
• Aged balsamic vinegar
• Thinly sliced shallot
• Salt and freshly ground pepper

The quality of your ingredients plays a huge role in the final taste of the salad, so aim for the freshest and highest quality possible.

How to Make This Avocado Caprese Salad

Prepare Your Ingredients

1. Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
2. Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. This is a fork-and-knife situation. Add the avocado evenly to the platter over the tomato.
3. Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

Spice Bowl and Spoon

$28 at Casa Zuma

Add the Finishing Touches

4. Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
5. Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.

Large Vintage Wood Board

$275 at Casa Zuma

Hand-Thrown Ceramic Serving Spoons, Set of 2

$78 at Casa Zuma

How to Serve

This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.

Sabre Ivory Flatware

$68 at Casa Zuma

Small Salt Spoons, Set of 4

$22 at Casa Zuma

Storage Tips

I’ll be honest, this salad is best eaten within an hour of making. But on the off-chance you have leftovers, cover them tightly with plastic wrap and refrigerate for up to a day. The acidity in the tomatoes and balsamic vinegar helps prevent the avocado from browning too quickly.

Sharing Bowl

$76 at Casa Zuma

Bon Appétit

This avocado caprese salad recipe is a testament to the idea that the simplest twist on a classic can be unforgettable. So don’t be afraid to play—rules are made to be broken! This salad is a celebration of summer’s bounty, a healthy yet indulgent treat that’s about to become a staple in your culinary repertoire. Don’t forget to leave a comment and rating if you try this at home—I’d love to hear how it turns out for you! Scroll on for the recipe.

Other Caprese Salads to Try

Cooking

Jul. 16, 2023

Caprese, but Better—The Strawberry Burrata Salad Your Summer Needs

Summer just got an upgrade.

Food

Nov. 04, 2015

Easy Caprese Pesto Penne

Have you ever tasted a new ingredient and thought, “Now this is a game-changer”? I can remember a few times in my life: Maldon sea salt, really good dark chocolate, European butter, and most of all, six years ago when we were on our honeymoon in Italy and I tasted buffalo mozzarella for the first time. Previously, I’d had […]

Appetizers

May. 08, 2023

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Avocado Caprese Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4 servings

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Description

A twist on the classic. Avocados’ creamy texture and rich, buttery flavor make it a perfect complement to the freshness of a classic caprese.

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Ingredients

• 2 firm but ripe avocados
• 3 large or 5 smallish tomatoes (preferably heirloom or vine-ripened)
• 1 large ball fresh mozzarella (I used burrata)
• Fresh basil leaves
• Extra-virgin olive oil
• Aged balsamic vinegar
• 1 thinly sliced shallot
• Salt and freshly ground pepper

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Instructions

1. Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
2. Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. Add the avocado evenly to the platter over the tomato.
3. Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.
4. Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
5. Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.

Notes

This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.

• Prep Time: 15
• Category: salads, healthy, vegetarian, appetizer

Keywords: avocado caprese salad

The post My Avocado Caprese Salad Is the Answer for Every Al Fresco Meal appeared first on Camille Styles.

Walking into Via Carota is like entering a friend’s home in the Italian countryside. (The fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with artfully arranged layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

How to Make the Perfect Simple Green Salad

I’ve been slowly perfecting my own version of the perfect simple green salad. It’s inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “house salad,” and each Sunday, I blend up a batch of our house vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

$68 at Casa Zuma

What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad are inspired by the one at Via Carota, this isn’t a copycat version. If you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings.

The Mixed Lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. But it can be tricky to find little gem, and I’ve realized that a great substitution is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces:

• Butter lettuce (often labeled Bibb or Boston lettuce)
• Romaine lettuce (inner leaves only)
• Arugula for its peppery kick.

However, the beauty of having your own “house salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce! I’d stay away from kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky’s the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The Salad Dressing

I’ve shared my Sunday night vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette but adds Dijon mustard, apple cider vinegar, and honey. I truly don’t think it could be better.

The Walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to earn its “best green salad” standing in our house, I needed to add a touch of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them out. But I don’t recommend it (hehe).

Tips for Making the Best Simple Green Salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Dry Your Lettuces Completely

The Via Carota recipe calls for a double wash and extensive drying regimen. Great for a restaurant setup, but I’m giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels at home. The key is to make sure they’re completely and totally dry. I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce. Since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use Your Biggest Bowl for Tossing

I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use Your Hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons. You’re massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is evenly distributed.

Toss It With Dressing Right Before Serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts. That way, your salad stays fresh, perky, and not at all soggy.

Optional Ingredients

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

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Individual Wood Salad Bowls, Set of 4

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine.

$128 at Casa Zuma

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

The Best Simple Green Salad

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★★★★

4 from 2 reviews

• Author: Camille Styles

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Description

This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

There are major elements of a classic Greek salad here—think tomatoes, cucumbers, romaine, and feta. But I was also inspired by a mezze spread, hence the handful of crunchy chickpeas and the ridiculously good honey-tahini dressing. It’s not traditional, but these flavors do come together as an addictive combination. And what’s not to love about a salad that’s every bit as satisfying as it is healthful?

Read on to see exactly how this Mediterranean salad comes together and a few of my secrets to leveling up your salads all spring and summer long.

What You Need to Make This Mediterranean Kale Salad

• Romaine lettuce: If you can get your hands on Little Gem lettuce, even better. But for our purposes, crispy hearts of romaine will work great. I often save the more leafy outer greens for another use and use the crispy inner leaves for this salad for maximum crunch.
• Radish: Shave on a mandoline for the prettiest springtime color and crunch.
• Cucumbers: Refreshing cukes are a must in any Mediterranean salad.
• Cherry tomatoes: Or really, any tomatoes—but unless you can get your hands on peak-season heirloom tomatoes, cherry tomatoes will usually give you the best chance of concentrated flavor.
• Block of feta: If pre-crumbled feta is all you can get your hands on, fine. But even better? A block of feta that you can cut into satisfying slices and arrange prettily among your veggies.
• Red onion: I like to shave this on a mandoline so the flavor is subtle, but you can also thinly slice with a knife.
• Avocado: Gives this vegetarian salad enough heft and satisfying fat to make it a meal.
• Crunchy chickpeas: Usually, I do myself a favor and buy a bag of crunchy chickpea snacks at the grocery to toss onto this salad. If you want to go the homemade route, just rinse and drain a can of chickpeas, toss with a little olive oil and spices, then roast in a 375 degree oven until crispy.
• Honey-tahini dressing: Trust me when I say that you’ll want to put this dressing on everything. The nutty tahini and zest citrus are perfectly balanced by the sweetness of the honey, and it takes this Mediterranean kale salad over the top. Add a tablespoon of warm water before you shake it up to help the dressing emulsify.

My go-to salad bowl

Handcrafted Wood Salad Bowl

$92 at Casa Zuma

Tips to Level up Your Salad Game

We all know that salads can be ho-hum or extraordinary, and there are a few techniques that restaurant chefs always use to make their salads crave-worthy.

Make Raw Veggies Super Crisp

This is a simple step that makes a huge difference. Once you’ve washed and chopped your veggies, fill a big bowl with salted ice water. Use your hands to submerge them for a few minutes (I usually do this while I make the dressing.) Then drain and dry your veggies, and be wowed by how incredibly crisp and refreshing they are. The salt water also infuses them with just enough salty flavor.

Coat Each Ingredient With Just Enough Dressing

Restaurant-level salads usually seem to be full of so much flavor because there’s a bit of dressing on every bite. The key to achieving that at home is to use a bigger bowl than you think you’ll need to toss the salad with dressing. And use your hands! Chefs know that their hands are their best cooking tool, and there’s no better way to make sure that each ingredient has just the right amount of dressing coated on it.

Add the Toppings at the Very End

Since we eat with our eyes first, this is as much for aesthetics as it is for taste. After you’ve tossed together most of your salad ingredients, you’re going to add the slabs of feta, slices of avocado, and crunchy chickpeas right on top. That way you can strategically tuck and arrange everything so it looks pretty, and evenly distribute these ingredients over the top that might sink to the bottom if tossed.

Modifications to Try

• Make it vegan. Omit the feta or replace with a plant-based cheese.
• Add additional protein. This salad is so good topped with a piece of grilled chicken, shrimp, or salmon.
• Swap the chickpeas for another type of crunch. No chickpeas, no problem. Try a handful of roasted sunflower seeds, any type of nut, or some torn and toasted pita “croutons” for a crunchy texture.

There’s no question that this Mediterranean kale salad is about to become my go-to over the next few months, and I know you’re going to love it, too! Let me know if you give it a try, and scroll on for the recipe.

Mediterranean Kale Salad

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★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings

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A Greek-inspired salad that’s the perfect way to welcome al fresco season.

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Ingredients

• 2 romaine hearts, crunchy leaves only, chopped
• 4 radishes, thinly sliced or shaved on a mandoline
• 1/4 red onion, thinly sliced or shaved on a mandoline
• 1 cup thinly sliced cucumber
• 2 cups cherry tomatoes, halved
• Kosher salt and freshly ground black pepper.
• 1 block of feta
• 1 cup crunchy chickpeas
• 1 large avocado, sliced
• 1 head of kale, massaged and torn

for the honey-tahini dressing:

• 2 tbsp tahini
• 1 tbsp warm water
• juice of a lemon
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp honey

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Instructions

1. Fill a large bowl with ice water. Add a large pinch of kosher salt. Submerge the prepared romaine, radishes, onion, and cucumber in the ice water bath for 5 minutes. Drain and roll up in a dishtowel to completely dry.
2. Meanwhile, slice the feta into slabs about 1/2” thick.
3. Add all the dressing ingredients to a mason jar, and shake well until emulsified and combined.
4. Add the dried veggies to a large serving bowl along with the halved tomatoes. Add a pinch of salt and freshly ground pepper, then drizzle with most of the dressing. Use your hands to toss thoroughly.
5. Transfer to shallow bowls for serving, top with feta, crunchy chickpeas and avocado. Drizzle with remainder of dressing and a pinch of salt to taste. Eat!

• Prep Time: 20
• Category: salad

Keywords: mediterranean kale salad, greek salad

The post This Mediterranean Kale Salad is Sunshine in a Bowl appeared first on Camille Styles.

Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

So when I want to send a little love to a friend in need of a hot meal, or I need a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper. It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic. I love its slightly pungent aroma as it caramelized in the pot.

Tomato paste. Adds a nice touch of richness to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is all about incorporating as much flavor with as few ingredients as possible.

Crushed tomatoes. The essential base.

Black beans. These add a ton of plant-based protein and fiber while bulking up your chili so no one will miss the meat.

Sweeteners. The zest and juice of one orange plus a tablespoon of honey. Trust me, don’t leave these out.

Toppings. Arguably my favorite part of the entire dish! The options are endless here, but I consider avocados, cheese, cilantro, green onions, limes, and tortilla chips a must.

Vegetarian Black Bean & Sweet Potato Chili

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★★★★★

5 from 4 reviews

• Author: Camille Styles

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Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 

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Ingredients

• 1 tablespoon olive oil
• 1 sweet potato, peeled and chopped
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• kosher salt and freshly ground black pepper
• One 28-ounce can crushed tomatoes
• Two 15-ounce cans of black beans, rinsed and drained
• 1 tablespoon honey
• zest and juice of one orange
• toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

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Instructions

1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
2. Add the garlic, tomato paste, chili powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!

Notes

This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!

The post Dinner, Delivered—This Sweet Potato & Black Bean Chili Is Foolproof and Full of Flavor appeared first on Camille Styles.

IMHO, broccoli cheddar soup is the best soup. While followed closely in my rankings by tortellini/lasagna soup, baked potato soup, then tomato soup, a broccoli cheddar wins my heart every time. It’s rich and creamy, cozy and savory, while having just a bit of texture from the broccoli. There are certainly different versions out there. Some lean thick and creamy with all of the broccoli blended, while others have more of a cheesy broth with bigger florets keeping more texture. My version for a healthy broccoli cheddar soup leans on the brothier side, but still maintains that warm creaminess and flavor while being absolutely packed with vegetables.

Ingredients You’ll Need for this Healthy Broccoli Cheddar Soup

• Olive oil
• Onions
• Carrots
• Celery
• Garlic
• Thyme
• Smoked Paprika
• Zucchini
• Cauliflower
• Broccoli
• Vegetable broth
• Milk or cream (dairy free works great)
• Cheddar cheese
• Kale
• Lemon juice

How to Make Healthy Broccoli Cheddar Soup

The best thing about this soup is that it’s a one pot meal that comes together with relatively little effort. It does involve a bit of chopping, but once you get everything prepped – which you can certainly do ahead of time – this soup comes together in about 30 minutes. Saute your vegetables with the spices for a bit to caramelize the flavors a bit, then add the broth and simmer until the vegetables are tender. Add your milk, then using an immersion blender, blend a bit of the soup to add a bit of thickness to the texture. Because I skip the step of adding flour as a thickener, blending a portion of the soup helps to add a bit of that creamy texture to the soup without having to make a roux. Then all you have to do is add your cheddar and kale at the end and you’re ready to serve!

Because there’s so many vegetables in this soup, I like to prep each one differently so that it doesn’t just feel like a vegetable soup and the textures can all stand on their own. You can of course omit any of these vegetables if you prefer or substitute with what you have on hand, but I find these vegetables to work well together.

• Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base, so I just like to chop the celery stalks very finely so that they can melt down with the onions in the mirepoix at the beginning of the cook time.
• Carrots: I like to cut the carrots into thin rounds for this soup for the visual color they add. But you can also chop the carrots extra fine like the celery so that it melts more into the soup.
• Zucchini: This is the easiest vegetable to add to almost any recipe to help add extra veggie content. Especially with soups, I like to shred the zucchini and add it to the carrots, onion, and celery at the beginning of cooking. I’ve made plenty of soups where I’ve added in shredded zucchini and no one even realized it was in the bowl.
• Cauliflower and Broccoli: Cut and break apart the florets into the smallest possible pieces for this soup. Not only do they cook faster when you’ve broken the florets down, but the smaller pieces fit better onto a soup spoon, especially because I don’t blend the entire soup together.
• Kale: Leafy greens are another easy way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they easily meld into the soup.

How to Serve and Store Leftovers of this Soup

Serve this soup piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and served with a big hunk of crusty bread for soaking up the broth. Because this soup is packed with ingredients, it doesn’t need a ton of frills and toppings to make it feel complete.

To store leftovers, let the soup cool then store in an airtight container in the fridge or, cool completely and store in freezer bags/containers. I prefer to reheat soup on the stove, so when ready to reheat, just add to a stovetop pot with extra broth if needed and bring up to a simmer before serving.

Read on for the recipe, and let me know how you like to have your broccoli cheddar soup!

Healthy Broccoli Cheddar Soup

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★★★★★

5 from 5 reviews

• Author: Suruchi Avasthi

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This easy veggie packed broccoli cheddar soup makes a healthy and cozy dinner.

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Ingredients

Units USM

• 2–3 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, sliced into thin rounds
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp fresh thyme leaves
• 3 large cloves of garlic, chopped
• 1 large zucchini, shredded
• 1 large head of broccoli, cut into small florets
• 1/2 head of cauliflower, cut into very small florets
• 1 32oz container of vegetable broth
• 1 – 1 1/2 cups milk of choice, room temperature
• 2–3 cups shredded cheddar cheese
• 1 cups finely shredded kale
• juice of 1 lemon

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Instructions

1. In a large stove top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Saute for a few minutes until the onion has started to become translucent.
2. Add the paprika, pepper, thyme, garlic, and zucchini to the pot. Stir to combine, and cook for another few minutes until the vegetables begun to just turn golden and become fragrant.
3. Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10- 12 minutes, until the broccoli and cauliflower are tender.
4. Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
5. Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
6. Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
7. Serve hot. Enjoy!

The post This Healthy Broccoli Cheddar Soup Packs All Your Veggies into One Bowl appeared first on Camille Styles.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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This comforting vegan soup is made creamy with coconut milk. It’s healthy, delicious, and so satisfying.

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Ingredients

• 1 onion, chopped
• 5 garlic cloves, chopped
• 1–2-inch piece ginger, peeled and chopped (depending on how spicy you like it)
• Extra-virgin olive oil
• 1 small to medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 teaspoons ground turmeric
• Big pinch of kosher salt
• 2 quarts broth
• 1 can full-fat coconut milk (reserve a little for drizzling)
• 1 tablespoon honey
• 1 tablespoon coconut aminos
• Juice of one orange
• Garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves

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Instructions

1. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
2. When all of that is getting a little golden and caramelized (it just takes a couple of minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften after about 5 minutes, add turmeric and salt, give it a stir, then add your broth and crank up the heat.
3. When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
4. Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend until smooth. Remember that when you’re blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
5. Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk.
6. Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.

This post was originally published on September 15th, 2021, and has since been updated.

The post I Make This Vegan Butternut Squash Soup Whenever My Body Craves a Reset appeared first on Camille Styles.

I’m leaning into the abundance by making this mouthwatering zucchini pasta recipe that celebrates the season’s best flavors. Summer squashes, nutty parmesan, zesty lemon, and aromatic herbs come together for one of the best simple pastas in my playbook. Eat it al fresco and pretend like you’re in Italy.

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Why You’ll Love This Zucchini Pasta Recipe

Yes, there are a lot of zucchini pasta recipes out there—but this is the ONE I’ve got on repeat. What makes it really great (aside from the short ingredient list) is the specific combination of flavors. Sweet caramelized squash with salty parmesan, the bright acid of the lemon, and the fresh herbs make it comforting, vibrant, and nourishing—without being at all heavy. It’s a celebration of summer’s finest, creating a dish that’s both comforting and vibrant.

I like to use tube-shaped pasta for this one—paccheri, rigatoni, or pesto—so that the delicious sauce gets scooped up into every bite.

First, Gather Your Ingredients

Here’s what you’ll need to make this zucchini pasta:

• olive oil
• garlic
• summer squash and zucchini
• paccheri or rigatoni
• parmesan
• lemon
• basil or mint
• pine nuts or walnuts

One-Pot Dinner Means Easy Breezy Clean-Up

During the summer, I’m all about the one-pot dinner and this recipe is no exception. This pasta follows a super simple method:

• Sauté smashed garlic cloves in olive oil.
• Add sliced zucchini and let it cook over medium-low for 30 minutes, to let it get nice and caramelized.
• Toss al dente pasta in the pan with the squash along with reserved pasta water, parmesan cheese, lemon juice and zest, and fresh basil leaves.
• Top it with more cheese, nuts, red pepper flakes, and herbs—then devour.

Told you it was easy.

Ingredients Swaps for Success

Simple pasta recipes like this one are so adaptable based on your preferences and what you’ve got hanging out in your produce drawer. Here are some winning swaps if you want to adapt this recipe:

• For a more nutrient-rich option, you can use whole-grain pasta, or even a gluten-free low carb chickpea pasta like Banza. (My personal favorite since I’ve gone grain-free.)
• Make it vegan by skipping the parmesan and opting for a sprinkle of nutritional yeast instead.
• I like to add a double dose of lemon zest and a big squeeze of juice to make it sing.
• Add a protein like grilled shrimp or chicken.
• And of course, you can always add more summer veggies. Eggplant can sauté right along with the zucchini. Or, add a bunch of chopped tomatoes during the last 5 minutes of cooking time.

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And you’ve got a delightful zucchini pasta recipe that celebrates the bounty of late-summer produce! With its caramelized squash, fragrant herbs, and nutty parmesan, this dish keeps it simple and delicious and is equally perfect for a cozy weeknight dinner as it is for a weekend feast with friends—or leftovers for lunch the next day. Scroll on for the recipe, and be sure to tag me on Instagram if you make it.

Other Simple Summer Pasta Recipes to Try

Lemony Spring Pasta Salad with Artichokes and Bacon

Rigatoni with Brussels Sprouts and Kale Pesto

Ratatouille-Style Roasted Vegetable Pasta

Simple Zucchini Pasta

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★★★★★

4.8 from 28 reviews

• Author: Camille Styles
• Total Time: 30 minutes
• Yield: 4 servings

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Sweet caramelized squash, fragrant herbs, and nutty parmesan make this simple summer pasta absolutely addictive.

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Ingredients

Units USM

• 1/4 cup olive oil
• 10 garlic cloves, peeled and smashed
• 2 pounds assorted summer squashes and zucchini, halved lengthwise and sliced
• Kosher salt & freshly ground pepper
• 12 ounces paccheri or rigatoni (or other tube-shaped pasta)
• 1/2 cup grated parmesan, plus extra for serving
• Zest and juice of 1 lemon
• 1/2 cup basil or mint leaves
• 1/2 cup toasted pine nuts or crushed walnuts

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Instructions

1. Over medium heat, warm olive oil in a large skillet over medium low. Add the garlic and cook, stirring occasionally, until golden brown (about 5 minutes). 
2. Add squash and turn heat to medium-low. Season with salt and pepper, and cook for about 30 minutes until the squash is very tender and caramelized. 
3. While the squash is cooking, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
4. Add pasta to skillet with the pasta water and half the parmesan. Stir well, add the rest of the parmesan, zest, juice, and half the basil. Stir well to combine.
5. Serve topped with more Parmesan, salt, pepper, walnuts, red pepper flakes, and basil leaves. Eat! 

Notes

• Feel free to swap in whole grain or chickpea pasta to up the nutrients.
• Make it vegan by swapping the parmesan for a sprinkle of nutritional yeast.

• Prep Time: 30 minutes
• Category: pasta

Keywords: zucchini pasta recipe, simple summer pasta recipe

The post Make This Simple Zucchini Pasta for Dinner Tonight appeared first on Camille Styles.

Featured image by Suruchi Avasthi.

The Power of Plant-Based Protein

Through a diet rich in vegetables, legumes, good grains, seeds, and nuts, our bodies will easily get all the amino acids (which form a “complete” protein) it needs. Celebrity nutritionist Kimberly Snyder shared with us all the benefits of a plant-based diet. She also predicts the plant-based way of life will only continue to gain momentum, so the more we know, the better!

While I do incorporate small amounts of meat and fish into my diet a few times a week, many more of our meals these days are getting all their nutrients from plant-based sources.

If you’d like to learn more about the benefits of a plant-based diet, here are a few sources that I’d highly recommend: Forks Over Knives (the film), Eat Vegan Before 6:00, and The Beauty Detox Solution.

There are plenty of accessible foods that can be used to curate delicious high-protein vegetarian meals. Tofu—a soy product—is arguably the most popular source of protein, followed by chickpeas, lentils, quinoa, oatmeal, and a variety of nuts and seeds. Incorporating these ingredients into your weekly meals can help you meet your protein intake through simple, whole foods.

25 High-Protein Vegetarian Meals

Now for the best part: delicious, satisfying high-protein vegetarian meals. These plant-based plates are filled with plenty of protein-packed ingredients that keep things interesting and meat-free. Read on for the best high-protein vegetarian meals for every occasion!

Salads and Sides

Mexican Chopped Salad with Honey-Shallot Vinaigrette

Why We Love It: This is one of my latest recipes, and it might be one of my favorites, too. It combines so many flavors, colors, and textures all in a single bowl. It’s light while still feeling satisfying. The punchy, slightly sweet honey-shallot dressing sends it over the top.

Hero Ingredient: A pinch of chili flakes wraps your entire salad in the perfect amount of heat.

Cumin Chickpea Salad with Mint Chutney

Why We Love It: Vegetarians are likely used to (and admittedly sick of), the fall-back of leaning on beans for protein. And while many restaurant or supermarket salads simply add beans straight from the can, when you’re cooking at home, you have more control over how you build flavor. Case in point, this chickpea salad. The chickpeas are cooked on the stovetop in a mix of ghee, salt, pepper, garam masala, and freshly ground cumin seeds. Expect a burst of flavor in every bite.

Hero Ingredient: A few chopped mint leaves infuse this salad with freshness.

Crispy Roasted Sweet Potatoes With Yogurt, Herbs, & Everything Spice

Why We Love It: I’ll take any excuse I can find to enjoy sweet potatoes for every meal. This crispy, roasted version is the perfect foundation for all your favorite flavor combos, whether you lean savory or sweet. They’re a staple in my dinner rotation: Quick and easy to make—they’re as delicious as they are healthy and loaded with nutrients.

Hero Ingredient: I’ll pick sweet potatoes every time.

Black Lentil Salad with Roasted Vegetables & Goat Cheese

Why We Love It: This unique salad is a rainbow of both bright and muted fall colors. I also love that it utilizes both roasted and fresh veggies. The carrots and Brussels sprouts get coated with a drizzle of olive oil and honey to play up their caramelized sweetness. Toss with sliced red onion and spicy arugula, and you have a dish that’s perfect for any table or appetite.

Hero Ingredient: Crumbled goat cheese adds a creamy element to the salad that’s not to be missed.

Whole Roasted Butternut Squash

Why We Love It: A surprisingly filling dish, it’s creamy, smoky, sweet, and filling enough to have as a whole meal and packs tons of flavor and texture thanks to the toppings. The best part? There’s no peeling the butternut squash. Chop, de-seed, and throw the whole thing in the oven. Brilliant.

Hero Ingredient: When warmer weather starts to find its way out, I want to consume butternut squash on a weekly basis. This dish gets me one step closer to meeting my quota.

Mango & Coconut Soba Noodle Salad

Why We Love It: The combo of mango and coconut may seem a bit out of the ordinary for a soba noodle salad, but believe me: you’re going to be hooked. These fresh, light, and beautiful flavors are too good to be true.

Hero Ingredient: The honey-lime Thai dressing is the perfect balance of sweet and lip-puckeringly sour.

Shredded Kale & Cranberry Salad with Crispy Tofu

Why We Love It: This salad has it all. It’s filling (not something you can say for all salads) and incredibly nourishing. It’s packed with protein, healthy fats, carbs, minerals, and vitamins. Plus, it looks great served at any gathering.

Hero Ingredient: The crispiest tofu takes this from being a potentially boring kale salad to the best. Ever.

Caramelized Onion and Spinach Stuffed Portobello Mushrooms

Why We Love It: This is such a fresh, healthy, and comforting high-protein vegetarian meal that will make even the pickiest meat-eaters obsessed. While stuffed portobello mushrooms have historically been known to lack flavor, these get the next-level treatment. Slowly-cooked caramelized onions and a sprinkling of parm and mozzarella is all it takes.

Hero Ingredient: A splash of vinegar added to your onions as they cook cuts the sweetness and brings a little acidity to the dish that’s wonderfully unexpected.

White Bean & Raddichio Salad

Why We Love It: Raddichio is a seriously underrated salad green. I love that it’s sturdy, colorful, and just a little bit bitter, making it ideal for tossing with creamy cannellini beans and Parmigiano Reggiano. Simple, tasty, and absolutely perfect.

Hero Ingredient: Cannellini beans bring protein to this salad party.

Flatbreads, Toasts, and Pizzas

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: My favorite high-protein vegetarian meals are those that let me clean out the fridge and use up my veggies before they go bad. And if they taste delicious and look gorgeous on the plate? Well, that’s just an added bonus. This stunner of a flatbread checks all the boxes on what makes an incredible vegetarian meal. Layers of creamy, vibrant hummus get topped with a few favorite veggies for crunch and texture. It doesn’t get better than that.

Hero Ingredient: When you find a hummus recipe that packs as many veggies as this one does and elevates it with gorgeous flavor, you bookmark it and vow never to let it go.

Healthy Flatbread Pizza with Eggplant and Ricotta

Why We Love It: I can practically smell these delicious veggies through the screen! Layers of eggplant and heirloom tomatoes melt into the ricotta-topped crust and are then topped with an absolutely stunning finish of fresh mint and toasted walnuts. Honey plus a sprinkle of flaky sea salt mark this pizza’s gorgeous closing act.

Hero Ingredient: I’ve loved ricotta for as long as I can remember. A spoonful of its creamy, slightly sweet flavor is pure joy.

Farinata with Caramelized Onions and Pesto

Why We Love It: Part pizza, part flatbread, and with all these veggies packed in, this farinata does it all. The chickpea flour flatbread is topped with jammy caramelized onions and an incredibly flavorful hazelnut-arugula pesto. It’s divine.

Hero Ingredient: Caramelized onions are the elusive, humble, and wonderfully sweet addition that makes any dish or recipe a million times more delicious.

Vegan Pesto

Why We Love It: Though I love a parmesan-flecked pesto, I’ve found myself craving something a little lighter. Good news: Not only is this spin packed with flavor and will prevent a post-pasta nap, but it also boasts an impressive amount of protein. Thanks to the blending of hemp seeds, pine nuts, and nutritional yeast, this is a pesto recipe that’s sure to satisfy.

Hero Ingredient: Nutritional yeast is every vegan’s go-to for packing a recipe with tons of dairy-free, cheesy flavor.

Scrambled Egg and Mushroom Toast

Why We Love It: An egg-and-mushroom toast might not seem like much, but when you give time, attention, and care to each of the individual components of this dish, magic is sure to ensue. And though we’d gladly enjoy a slice for brunch, it’s an ideal breakfast-for-dinner solution that’s a dream for weeknights.

Hero Ingredient: Good, crusty sourdough bread is your best option for topping. Otherwise, spring for your favorite loaf—just be sure you’re reaching for the freshest you can find.

Yogurt Toast with Peanut Butter and Banana

Why We Love It: While a variety of different toasts are trending, this pared-back version still has my heart. A thick, full-fat yogurt makes the topping taste almost custard-like. In many ways, it’s akin to eating a healthier cake for breakfast—with the best frosting to boot.

Hero Ingredient: A drizzle of slightly-warmed peanut butter is always a winner.

Soups

Sweet Potato & Black Bean Chili

Why We Love It: This vegetarian and gluten-free recipe can be easily reheated, is packed with nutrients, fits a variety of dietary needs, and, most importantly, is incredibly delicious.

Hero Ingredient: Beans, beans, the magical fruit…

Coconut Curry Red Lentil Soup

Why We Love It: When all you desire is snuggling up on the couch with a hearty bowl of soup, this recipe has you covered. It’s more than enough to fill you up, thanks to the protein-packed lentils. Oh, and it tastes delicious!

Hero Ingredient: The kale and carrots. They keep this soup feeling like soup (and not like a big bowl of lentils).

Main Dishes

Kitchari

Why We Love It: Apart from kitchari being a stunner of a dish, its blend of warming spices will, without fail, cure what ails you. And as our food editor Suruchi writes, it’s a “bowl that feels like a blanket.” I don’t know about you, but that’s exactly what my cozy season self craves.

Hero Ingredient: A couple tablespoons of ghee gives this virtuous dish the slightest inkling of indulgence.

Crispy Roasted Butternut Squash and Quinoa with Currant Vinaigrette

Why We Love It: This loaded quinoa bowl takes roasted butternut squash to the next level. Our go-to tip for making your squash super crispy? Arrange it in a single, even layer on the sheet pan. If you crowd the pan, your squash will steam instead of roast. It’s the key to making this dish a weeknight showstopper.

Hero Ingredient: Don’t knock currants until you’ve tried them. They’re bright, slightly sour, and will make your mouth pucker—the perfect balance to the sweet squash.

Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: This pasta is delicious, healthy, and can be easily whipped up in only 15 minutes, saving you any dinnertime stress. What’s more, the creamy walnut sauce can be made and stored in the fridge for up to two weeks, so you’ll always have a tasty option on hand.

Hero Ingredient: There’s nothing quite like the sweet burst of cherry tomatoes cooked on the stovetop.

Pappardelle With Shiitakes, Kale, & Jammy Leeks

Why We Love It: When was the last time you had a truly delicious leek dish? You need to put this one on your list ASAP because it is elite. Nothing beats a high-protein vegetarian meal that includes pasta.

Hero Ingredient: And while leeks are an attention-grabber, it’s the thick, chewy strands of pappardelle that have my heart.

Spicy Peanut Brussels Sprout Tacos

Why We Love It: The Brussels sprouts are the dish’s main focus and get coated in the most delicious mix of spices and sweetness. A drizzle or two of the peanut sauce, and you’ll be coming back for seconds. Maybe even thirds.

Hero Ingredient: Roasted Brussels sprouts elevate these warming, wholesome tacos into an elegant and delicious meal.

Rainbow Grain Bowls

Why We Love It: Fresh, crunchy vegetables, protein-packed maple-tamari tofu, nutty freekeh, and a seriously yummy maple-harissa dressing. These grain bowls epitomize eating the rainbow and are a guaranteed crowd-pleaser.

Hero Ingredient: With so many colorful veggies and components to choose from, naming these bowls’ hero ingredient is a tall order. But I’ll opt for the avocado because nothing matches its addictingly creamy mouthfeel.

Quinoa Bowl With Harissa Roasted Veggies, Avocado, & Fried Egg

Why We Love It: This dish is easy to prep in advance, so you don’t have to worry about throwing it together during a chaotic dinner hour. And isn’t it gorgeous? You’ll be shocked at how filling this vitamin-packed bowl is. It’s as satisfying as it is a breeze to make.

Hero Ingredient: I’m always sliding fried eggs onto my favorite grain and veggies bowls. It’s the secret to keeping things super satisfying.

Sweet Potato Falafel Veggie Burgers

Why We Love It: These homemade, veggie-packed falafel burgers combine so much texture, flavor, and spice for a truly luscious, filling, colorful, and fun dinner. Add a side of sweet potato fries, and you have a real treat.

Hero Ingredient: Panko breadcrumbs add structure and texture to your veggie burger, mimicking meat versions perfectly.

Spring Onion and Goat Cheese Quiche

Why We Love It: This easy stunner of a quiche is the perfect foundational recipe for any and all of your favorite veggies. I love that it wraps nutrient-dense ingredients in parmesan, eggs, milk, and a crispy crust to help you enjoy their vibrant flavor and appeal all the more. While you might already have your favorite, tried-and-true quiche recipe, I encourage you to give this one a spin.

Hero Ingredient: Crumbled goat cheese delivers just the right amount of salty tang.

The post 25 Vegetarian Dinners That Are Packed With Protein appeared first on Camille Styles.

Luckily, I quickly recovered from my foot-in-mouth faux pas and we continued the conversation during the car ride home. Another ingredient on my hit list? Fennel. Something about its licorice bite just hasn’t jived with me before. But this declaration was received with a lot of surprise. No one seemed to understand why I wasn’t a fan.

The Fennel Salad That Changed It All

A few weeks later, I found myself in London at Kuro Eatery craving a salad alongside the honey and cheese flatbread I ordered. Lo and behold, the only option available was a fennel salad. Call it fate, but it was like the universe saying that my stake in the ground against fennel needed to be uprooted.

So, I ordered it, proceeded to devour it, and asked the waiter for all the deets so I could re-create it at home. And that’s how we’ve ended up here, with a former fennel hater transformed by this easy, fresh, and delicious fennel salad.

Ingredients for This Fennel Salad

This fennel salad boasts a light ingredient list, so be sure to choose the freshest herbs and best-quality ingredients to make everything extra delicious.

• Fennel. Sliced extra thin with a mandolin. It’s the delicious base for this recipe—don’t knock it until you’ve tried it!
• Herbs. And I mean, a LOT of herbs. Dill, cilantro, and mint combine for a trifecta of flavor.
• Lime. Both the zest and the juice add acidity that tempes the licorice flavor of the fennel.
• Olive oil. Use the good stuff.
• Honey. A squeeze of honey helps round out the punchy, bright flavors.

How to Prepare This Fennel Salad

While a simple recipe, there are a few tips and tricks to make this extra easy—and delish.

1. Use a mandolin for the fennel. Keep the top of the fennel bulb on. This will give you a safe piece to hold onto as you’re running the fennel over the mandolin blade. (Always remember to be extra careful using a mandolin!) If you don’t have one, I would recommend using a vegetable peeler over a knife to get as thin of pieces as possible.
2. Less is more, except for when it comes to herbs. I am famously not a fan of greens-based salads. I would almost always rather use a bed of herbs as my greens than a bowl of spinach. The fennel is really to create some heft and texture, but the herbs add that extra bit of ruffage and flavor. The savoriness of the cilantro, the freshness of the dill, and the slight sweet aromatic flavor of the mint balance each other out beautifully. I definitely recommend using all three.
3. Freshly grind your pepper. I will always preach that freshly ground spices make a world of difference in flavor.
4. Wait to salt at the end. Like adding salt to any vegetable, doing so with the fennel will draw out a lot of water. I recommend waiting to salt until you’re ready to serve since the lime already adds plenty of liquid to this salad.

How to Customize This Fennel Salad

While I think the simplicity of this slaw is what makes it perfect, there are lots of ways that you can customize or add to it to make it your own.

• Adding additional crunchy vegetables like celery and cucumber would make this extra refreshing. You could also add some thinly sliced green apple for a touch of sweetness.
• To make this more filling, adding avocado slices and some crunchy pistachios would also be delicious.
• You could also add a bit of mayo to the salad and add it to a sandwich for something fresh and crunchy, or alongside summer salmon or your favorite burgers.

Fennel Salad

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• Author: Suruchi Avasthi
• Total Time: 10 minutes
• Yield: 2

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Description

Craving fresh, summer flavor? This easy, herby fennel salad will be your new warm-weather fave.

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Ingredients

• 2 large fennel bulbs
• 1 large lime
• 1 teaspoon fresh ground black pepper
• salt to taste
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 bunch of mint, chopped
• 1 small bunch of dill, chopped
• 1 handful of cilantro, chopped

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Instructions

1. Prep the fennel. Cut off the bottom stem of the fennel. Using a mandolin, thinly slice the fennel bulbs. Set aside.
2. Make the dressing. In a serving bowl, zest the lime, then squeeze the juice from half of the lime. Add the pepper, salt, olive oil, and honey. Stir to combine.
3. Assemble the salad. Add the fennel and herbs to the dressing and toss to combine. Serve cold. Enjoy!

• Prep Time: 10
• Category: salad

Keywords: fennel, salad

The post This Herbaceous Fennel Slaw Will Upgrade Your Side Salad appeared first on Camille Styles.