Every fall, I absolutely have to whip up some of this crockpot apple butter! It comes together with just a few simple ingredients to create a rich, velvety spread that will fill your home with the warm scent of cinnamon and apples.

As the apples cook down slowly in the slow cooker, they absorb the deep flavors of brown sugar, cinnamon, nutmeg and vanilla. The result is a sweet, spiced apple butter that’s perfect for spreading on toast, drizzling over pancakes, stirring into oatmeal or enjoying by the spoonful.

Why you will love this recipe

• Easy to make: Just toss the ingredients into the slow cooker and let it do all the work!
• Super flavorful: Sweet apples, cinnamon, nutmeg, and vanilla combine for a warm, comforting spread.
• Perfect for fall: The smell of apples and spices simmering all day fills your home with cozy vibes.
• No added preservatives: Homemade apple butter with simple, natural ingredients.
• Great for gifting: Makes a perfect homemade gift for friends and family.

The ingredients in this recipe are very simple:

• Fresh apples: You can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
• Brown sugar: My recipe calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
• Cinnamon + nutmeg: Adds warm, cozy, fall flavor everyone loves.
• Vanilla extract: Many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
• Salt: Helps balance the sweetness and enhances the other flavors.

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (it ends up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir it every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point, the apple butter is ready to enjoy and will be about the consistency of chunky applesauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work – just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter. Serve and ENJOY!

Helpful tips

• Make less: My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simply weigh out 2 1/2 pounds of apples.
• Use a mix of apples: A couple of different apple varieties, such as Fuji, Gala, or Honeycrisp with a tart variety like Granny Smith, brings depth of flavor. Using sweeter apples also means you may need less sugar.
• Peeling and coring: Even though you’ll blend the apples, be sure to peel and core them first. This will result in a smoother texture and prevent any bitterness from apple skins.
• Cook low and slow: For the richest, thickest apple butter, let it cook on low for 10 hours. This slow cooking process allows the flavors to deepen.

Frequently asked questions

Ways to enjoy it:

Most often, I LOVE to eat my apple butter on a piece of toast but this is also great on waffles, biscuits, pancakes and muffins!

I HIGHLY suggest mixing some into oatmeal which is so so delicious!

Storing apple butter:

Put the apple butter in airtight containers and store in the fridge for a few weeks. It also freezes well! Place it in the freezer and use within 6 months.

More apple recipes

• Easy Sautéed Cinnamon Apples
• Vegan Apple Crisp
• Easy Apple Tart
• Dutch Apple Pie

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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Crockpot Apple Butter

This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!

Course jam

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 40 oz

Calories 61kcal

Author Brita Britnell

Ingredients

• 5 pounds apples peeled, cored, and rough diced** see note for varieties
• 1 ½ cups brown sugar packed
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

Instructions

• Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
  5 pounds apples, 1 ½ cups brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
• Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
• After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
  1 teaspoon vanilla extract
• You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!

Video

Notes

**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.005g | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg

The post Slow Cooker Apple Butter appeared first on Food with Feeling.

These irresistible sautéed apples have been my go to for breakfast lately! I like eating them with a bowl of oatmeal or on top of waffles or pancakes. I’ve made a version of this sautéed apples recipe for a few years now but I would just be aimlessly throwing cinnamon and nutmeg and brown sugar in a pot with apple slices and hoping for the best. More often than I care to admit, the apples ended up either way too sweet or not sweet enough. This recipe totally fixes that!

I wanted this recipe to be quick and easy, and also a reasonable portion size so that you’re not left with a ton of leftover apples. If you DO want extras for later (the apples reheat very well) then you can easily double or triple the recipe. As written, the recipe makes the perfect amount for topping 2 large bowls of oatmeal.

Reasons you’ll love this recipe

• Major deliciousness: These are essentially apple pie without the crust. Combine them with vanilla ice cream or whipped cream and it’s a match made in heaven!
• Better-for-you dessert: This sautéed apples recipe is gluten free, dairy free and vegan! If you want to make it without refined sugar, use coconut sugar instead of brown sugar.
• They’re super versatile: There are so many ways to use these warmly spiced apple slices! Whether enjoyed straight out of the pan, mixed in yogurt or served over French toast, they’re always a treat!
• Great for meal prep: I like to make a big batch of these and keep them in the fridge for snacks and breakfast toppers throughout the week. I’m not much of a meal prep-er but these apples are an exception to the rule!

Ingredients you’ll need

You’re going to LOVE how simple and delicious this easy sauteed apples recipe is to make. Here’s what you’ll need:

• Butter or coconut oil: For cooking the apples.
• Apple: I like a sweeter apple that holds its shape well, like Honeycrisp apples or pink lady apples, but any variety works great in this recipe!
• Brown sugar: Makes the apples get deliciously caramelized and just sweet enough.
• Spices: Both ground cinnamon and ground nutmeg add cozy, warm flavor.
• Cornstarch: A mix cornstarch and water creates a slurry that thickens the saucy apples.

Substitutions and variations

• Apples: Use tart apples, such as Granny Smith apples, for more of a tart flavor.
• Sugar alternative: To make these refined sugar free, replace the brown sugar with coconut sugar or even monk fruit sweetener. you could also try using maple syrup or honey although I haven’t tested that yet.
• Extra add-ins: Feel free to stir in some raisins, dried or fresh cranberries or chopped pecans or walnuts for some extra texture and flavor.

Helpful tips

• Slicing the apple: I like to chop my apple into bite-sized pieces as seen in the pictures but you can also slice them into thin larger pieces.
• Peeling the apple: While peeling the apple is not completely necessary, I prefer the apple to be peeled because the texture will be more like apple pie filling. However, you can keep the skin on, if you want more texture and nutritional benefit.

Frequently asked questions

What are the best apples for sautéing?

You want an apple that will hold up to the heat, so I recommend using crisp-crunchy apples like Honeycrisp, Jazz, Pazazz, Braeburn, Jonagold, Pacific Rose, Pink Lady, Fuji, Pinata, or Granny Smith. Avoid soft, mealy, or creamy-flesh apples like Red Delicious, Gala apples, and McIntosh. They will become too mushy.

How to serve sautéed apples?

There are so many ways to enjoy these sautéed apples for nearly every meal of the day! Use them as an apple pie filling to fill puff pastry, crescent rolls or crepes. Spoon them over vanilla ice cream, cheesecake or yogurt. Use them as a topping for pancakes, waffles, or french toast. Stir them into traditional oatmeal, overnight oats, or baked oatmeal. Pile them on pork tenderloin or pork chops!

Storage recommendations

Place cooled leftovers in an airtight container and store in the fridge for up to 3-4 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

More apple recipes

• Apple Baked Oatmeal
• Apple Pie Crescent Rolls
• Dutch Apple Pie
• Easy Apple Tart

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Easy Sautéed Cinnamon Apples

These Easy Sautéed Cinnamon Apples taste just like apple pie without the crust! This recipe is made in one pan, with simple ingredients in less than 15 minutes. They’re perfectly sweet and so full of flavor! Enjoy them over oatmeal or pancakes for breakfast or with ice cream for dessert.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 181kcal

Author Brita Britnell

Ingredients

• 1 ½ tablespoons butter or coconut oil
• 1 large apple peeled, cored and either sliced thinly or chopped into bite sized pieces
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• ½ teaspoon cornstarch + 2 tablespoons of water

Instructions

• In a medium saucepan, melt the butter over medium heat. Once it's completely melted, add in the apples and stir until they are fully coated in the butter. Sauté for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.
• While the apples cook, stir together the cornstarch and water in a small bowl and set aside.
• Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.
• Serve and ENJOY!

Notes

Place cooled leftovers in an airtight container and store in the fridge for up to 3 days. When you are ready to eat them, you can enjoy them cold (straight out of the refrigerator) or warm them up in the microwave or on the stove.

I don’t recommend freezing the apples, as they may become a little mushy when thawing.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 139mg | Fiber: 3g | Sugar: 23g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.2mg

The post Easy Sautéed Cinnamon Apples appeared first on Food with Feeling.

I hope you know by now that I absolutely LOVE a good baked oatmeal! They’re so simple to make, which I love, and are such a filling and delicious breakfast.

If you’re looking for the quintessential autumnal breakfast then look no further than this Apple Cinnamon Baked Oatmeal! It’s also conveniently completely vegan!

Ingredients we’re working with

The ingredient list for this oatmeal is SUPER SIMPLE and I love it for that. There are 2 different components for this recipe: 1) the baked oatmeal and 2) the cinnamon apple topping. Here’s what you’ll need:

• Apples. You can use whatever apples you’d like. I prefer a sweater apple in this recipe such as gala, fuji, or honey crisp. If you want a more tart apple, I suggest something like granny smith.
• Oats. we’re using old fashioned rolled oats for this recipe. I’ve never tried it but I think quick oats would work well with this recipe as well. Make sure that your oats are certified gluten-free as needed.
• Milk. You can use whatever milk you’d like. I’ve tested this with 2% milk and soy milk. Almond milk would also work well for a dairy-free choice.
• Chia seeds. since we’re not using eggs, the chia seeds help solidify the oatmeal plus they provide a nice boost of fiber to the oats.
• Cinnamon + Nutmeg + salt. For all that yummy fall flavor we’re using some warm spices! Feel free to swap this out for pumpkin pie spice.
• Butter. We’re using this to saute the apples. Feel free to use oil OR a vegan butter as desired.
• Other optional toppings. Nuts (such as walnuts or pecans), raisins, brown sugar, cranberries.

How to make it

ALL of the ingredients for the oat mixture get mixed together RIGHT inside of the baking dish.

To cook the apples, simply melt the butter and then add in the apples + spices. Cooke for about 8 minutes until they’re softened a little.

Once the apples are sautéd, gently spoon them on top of the oatmeal being sure not to mix them in. You want them to just sit right on top of the oatmeal. Then simply bake for 25 minutes until the oatmeal is set.

Store the leftovers in the fridge in an airtight container for up to 5 days.

More Oatmeal recipes you’ll love:

• One Pan Baked Berry Oatmeal
• Cinnamon Oatmeal
• Apple Cinnamon Oatmeal
• Pumpkin Baked Oats
• Single Serve Protein Oatmeal
• Tiktoks viral Baked Oats

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Apple Baked Oatmeal

This Cinnamon baked Oatmeal is SO simple to throw together and makes for the most delicious fall breakfast!

Course Breakfast, vegan breakfast

Cuisine American

Prep Time 12 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Brita Britnell

Ingredients

For the oatmeal:

• ½ cup apple sauce unsweetened
• 1 cup old fashioned oats
• 1 cup milk of choice
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 1 apple peeled, cored, and finely diced

For the apple topping:

• 1 tablespoon unsalted butter
• 1 apple peeled, cored and finely diced
• ½ teaspoon ground cinnamon
• 1 tablespoon maple syrup
• pinch of nutmeg

Instructions

• Pre-heat the oven to 350 degrees F and lightly grease a small casserole dish (mine is equivalent to an 8×8 inch pan).
• In a small saucepan, melt the butter over medium-low heat. Once melted, add in the diced apple as well as the cinnamon and nutmeg. Cook without stirring for 3 minutes. Stir and cook for 5 more minutes, stirring every minute or so. Remove from the heat.
  1 tablespoon unsalted butter, 1 apple, 1/2 teaspoon ground cinnamon, pinch of nutmeg, 1 tablespoon maple syrup
• Meanwhile, prepare the oatmeal. Directly in your prepared pan, add in the oatmeal ingredients and mix until fully combined. Gently spoon the sauteed apples on top of the oatmeal and do not mix.
  1/2 cup apple sauce, 1 cup old fashioned oats, 1 cup milk of choice, 2 tablespoons chia seeds, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, Pinch of salt, 1 apple
• Bake for 25 minutes until the oatmeal is set. Serve immediately with a drizzle of maple syrup and ENJOY!

Notes

Apples: honestly, whatever kind of apples you like will work in this recipe. Use granny smith for a more tart taste OR honeycrisp for a little sweeter (this is my preference).

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 28mg | Potassium: 325mg | Fiber: 7g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 2mg

The post Apple Baked Oatmeal appeared first on Food with Feeling.

I love this Peanut Butter Banana Smoothie! It combines two of the best flavors ever into a delicious treat! Peanut butter and bananas were made to go together. The creamy sweetness of the frozen banana pairs so well with the rich, salty peanut butter. It’s just what you need to jump-start your day!

Considering I have a ridiculous amount of smoothie recipes on my blog at this point, it’s a little crazy that I don’t already have a peanut butter banana smoothie recipe. I make a version of this smoothie ALL of the time, so I figured that I would document my go-to recipe for you.

Why you’ll love this recipe

• Quick and easy to make: You’ll be sipping on this in minutes! Simply blend the 4 ingredients (bananas, milk, yogurt and peanut butter). Great for crazy mornings when you are running out the door or for a quick snack!
• Nutrient-rich: This recipe is made with simple ingredients that provide you with a variety of nutrients. Each serving offers almost 10 grams of protein and healthy fats to keep you full for hours.
• Tastes like dessert for breakfast: Even though this is good-for-you recipe, it tastes just like creamy ice cream. Ice cream for breakfast on the reg is the kind of life that I want to live!

Ingredients needed

The ingredients needed for this peanut butter banana smoothie are super simple! Keep frozen bananas on hand, so you can mix this up super quick before heading out the door.

• Banana: I always keep frozen bananas in my freezer for just this occasion. AND frozen is definitely best in this recipe, as it results in a much creamier smoothie!
• Milk: I’ve been on a big oat milk kick lately but really any kind works here. Although, it won’t be quite as rich, you could also swap the milk for water, if desired.
• Yogurt: I like to use a plain, unflavored and unsweetened dairy-free yogurt (Forager Project is my favorite for smoothies) but again, really anything works well here.
• Peanut butter: MOST often, I use a simple runny peanut butter when making this banana smoothie. However, you could also leave out the natural peanut butter and instead use peanut butter powder. It’ll still have the delicious peanut butter taste but with less fat and calories, if that’s something you’re worried about).
  You could also sub the peanut butter for almond butter or another seed, cashew butter, or nut butter that you like!

Variations and substitutions

As with most of my smoothies, I tried to make this one flexible. This recipe is very easy to customize – the kinds of yogurt and the milk that you use are completely up to you. Whatever works best for your diet.

Here are some good ideas for substitutions and add-ins:

• Yogurt options: To give this smoothie extra protein, mix in plain Greek yogurt. You can also use flavored yogurts, if you’d like. Vanilla or a banana flavored yogurt would be delicious!
• Milk options: For extra protein, use cow’s milk. To keep this smoothie dairy free, use almond milk, oat milk or cashew milk.
• Make it sweeter: Add a small amount of honey, maple syrup, stevia or agave if you’d like this smoothie to taste sweeter. Another option is to blend in a pitted date.
• For more nutrients: Feel free to blend in some chia seeds, hemp seeds or ground flax seeds for extra nutrients and fiber. Spinach or kale are also GREAT options for adding greens- I usually put in a large handful of raw spinach to mine.
• For more protein: You can also add in protein powder for more protein. Silken tofu is also a GREAT way to get extra protein in your smoothies!
• Add frozen cauliflower: If you’ve never tried adding frozen cauliflower to your smoothie, it’s a fabulous way to squeeze in some extra nutrients without even knowing it’s there. It works particularly great when making this smoothie for small children (who will TOTALLY know if you try and put kale in there….don’t even try that, mmkay!).
• Make it chocolatey: you could add in a couple teaspoons of cocoa powder to give it a chocolate flavor!

How to make this smoothie

As far as smoothie making goes, this peanut butter banana smoothie is pretty par for the course. Add all of the ingredients into a blender and blend until creamy and smooth! Sometimes I need to add a little extra milk or water to get the blender going and make the smoothie a bit thinner.

Simple. Delicious!

I could have this for breakfast every single day.

Helpful tips

Super creamy and tastes just like a milkshake, this is sure to become a staple in your breakfast rotation, or snack rotation! Here are some tips, so it’s perfect every time you make it!

• Best way to prep bananas: Overripe bananas will be best because they’re sweeter! Peel the bananas and cut them in half or several chunks, and place them in a freezer bag. Release as much air as possible out of the bag. They will keep for at least 3 months, probably a bit longer. Then just use the frozen sliced banana straight from the freezer as needed!
• Using an unfrozen banana: Even though a frozen banana is best, if you don’t have one, just throw a few ice cubes in to give it a cold and creamy texture.
• Use a high-powered blender: You can really use any blender that you have, but to blend the frozen banana, so it’s super creamy and smooth, it’s best to use a high-powered blender like a Blendtec, Vitamix, or Ninja to fully break down all of the ingredients.
• Adjust the consistency: Use more or less milk to make this thinner or thicker.

Frequently asked questions

More smoothie recipes you might like:

• Healthy Smoothie Recipe Roundup
• PERFECT Green Smoothie Formula
• Cinnamon Roll Smoothie
• Strawberry Banana Green Smoothie
• Healthy Pumpkin Smoothie
• Homemade Acai Bowl
• Blueberry Banana Smoothie
• Mango Smoothie
• Strawberry Banana Smoothie
• Mixed Berry Beet Smoothie
• Tropical Berry Smoothie Bowl

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Peanut Butter Banana Smoothie

Creamy and delicious Peanut Butter Banana Smoothie is made with 4 simple ingredients for a cold, refreshing, filling breakfast or snack! It has the perfect amount of natural sweetness from the banana and tastes just like ice cream. Enjoy as is or add your fav mix-ins!

Course smoothie

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small

Calories 540kcal

Author Brita Britnell

Ingredients

• 1 frozen banana*
• ½ cup of milk any kind you desire
• ½ cup of yogurt you could leave this out if desired or swap it for an equal amount of frozen cauliflower
• 3 tablespoons of peanut butter can also swap out for 2 tablespoons of peanut butter powder

Instructions

• Combine all of the ingredients in a blender and blend until smoothie. If needed, add a little more liquid (even just water works okay) to get the blender going a bit more.
  1 frozen banana*, ½ cup of milk, ½ cup of yogurt, 3 tablespoons of peanut butter
• ENJOY!

Video

Notes

*your banana doesn’t *have* to be frozen but the smoothie won’t be as thick and creamy. It WILL still be very tasty with a non-frozen banana though!

Nutrition

Calories: 540kcal | Carbohydrates: 49g | Protein: 20g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 310mg | Potassium: 1066mg | Fiber: 5g | Sugar: 31g | Vitamin A: 394IU | Vitamin C: 11mg | Calcium: 328mg | Iron: 1mg

The post Peanut Butter Banana Smoothie appeared first on Food with Feeling.

A Pavlova is surprisingly easy to make with just 7 ingredients. It’s made by whipping up a meringue from egg whites, sugar, vanilla, vinegar and cornstarch and that’s how you get a delicate, crisp outside layer and marshmallow soft inside. Then add the whipped cream and fruit to really take this cake to the next level. It’s an irresistible dessert that will have everyone begging for more!

Ingredients needed

This pavlova recipe only requires a handful of simple ingredients, many of which you probably have in your kitchen right now! Check out the recipe card at the bottom of the post for exact measurements.

• Egg whites: You’ll need 3 egg whites from a whole egg, not from a carton. Bring them to room temperature, so they will whip up faster and have better structure.
• Sugar: Granulated sugar will add the perfect amount of sweetness.
• Vanilla extract: Adds a bit of warmth and vanilla flavor.
• White vinegar: The acidity in the vinegar will help the egg whites hold air and form peaks.
• Cornstarch: For a crispy outside texture with a soft and chewy center.
• Whipped cream: Pile on the sweet, luscious whipped cream!
• Fresh fruit: The options are endless! I love adding blueberries, raspberries and strawberries. Add whatever you love!

Variations and substitutions

• Lemon juice: You can sub the white vinegar for an equal amount of lemon juice, if that’s what you have.
• Whipped cream: I highly recommend making my favorite whipped cream recipe. It takes even less time to prepare than the pavlova!
• Toppings: Want to jazz this up even more? You can drizzle on some caramel sauce or chocolate sauce. You can also add fruits like kiwi, mango, peaches or pomegranate!

How to make this recipe

There are a few essential steps to this dessert, but it is so worth getting it right. This might just be your new favorite sweet treat! Here’s how it all comes together:

Start by beating your egg whites in a large bowl until they’re frothy and eventually stiff. I like to do this in my stand mixer but you can also use a mixing bowl and whisk or electric mixer. Gradually pouring, begin to beat in all the sugar until it’s thoroughly incorporated.

Next, add in the vanilla, cornstarch, and vinegar and beat until well mixed.

The below picture is a good visual of what the stiff peaks should look like after mixing all of the ingredients with the egg whites.

On a parchment paper lined, insulated baking sheet, spoon the mixture into circles of your desired size. You can theoretically make this one giant pavlova the size of a cake or, as we did, you can make them 5-7 inch wide circles. Make a well in the center of each pavlova. This is where the whipped cream goodness and fruit will sit later.

Simply bake for an hour and then let the sit in the turned off oven, with the door cracked a bit, for another hour. Letting them rest in the oven like this, I was told, is to prevent them from cracking too much.

Once completely cool and just before serving, top with whipped cream and fresh berries or another favorite fruit and enjoy!

Frequently asked questions

What is a pavlova?

Pavlova is a meringue-based dessert that can either be made into one large cake or mini cakes, like in this recipe. It originated in either Australia or New Zealand in the early 20th century and was named after the Russian ballerina Anna Pavlova.

What does a pavlova taste like?

A pavlova has a texture that is light and crisp on the outside with a slightly chewy middle. It tastes like a light, airy marshmallow. The added whipped cream and fruit add more depth and texture.

How should pavlova feel when cooked?

When a pavlova is done cooking, the outside will be dry to the touch and the inside should be marshmallowy.

Storage recommendations

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

More delicious desserts to try

• Rainbow Cookies
• Easy Fruit Dip
• Homemade Twix Bars
• Peanut Butter Bars

One last bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

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Pavlova

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6

Calories

Author Brita Britnell

Ingredients

• 3 egg whites room temperature
• ¾ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon white vinegar
• 1 teaspoon cornstarch
• Whipped Cream amount depends on your preferences but I’d say about 1.5 cups
• Fruit of your choice again, amount depends on your preferences

Instructions

• Pre-heat the oven to 250 degrees F.
• Beat your egg whites in a large bowl until they’re frothy and form very soft peaks.
• Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks.
• Add in the vanilla, cornstarch, and vinegar and beat until just combined.
• On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova.
• Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking.
• Finish by topping with whipped cream and fruit and ENJOY!

Notes

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

The post Pavlova appeared first on Food with Feeling.

I’ve been teasing these Protein Baked Oats on Instagram for WEEKS now because I am very obsessed with this recipe! It’s super simple to make and you make it right inside of the ramekin. Which means minimal dishes- WIN WIN!

I tested this with so many different kinds of protein powder and my favorite one ended up being a simple vanilla flavored protein. The problem I found with many of the protein powders is that they’re all SO sweet and it really threw off the flavor of the oats.

So I definitely recommend finding a plain/ vanilla protein powder to use in this recipe.

This recipe is very similar to my original Baked Oatmeal recipe that I published a couple of years ago. That video got millions of views on Instagram and is still one of my favorite recipes to this day!

Ingredients in this simple protein oats:

• Old fashioned oats
• Banana (just half of one!)
• Protein powder of choice (again- I definitely recommend using a plain or vanilla flavored only)
• Chia seeds
• Milk of choice (or even water works ok)
• Frozen fruit of choice for topping

To make it, you simply mash the banana directly in the dish you’re baking it in. Then mix in the remaining ingredients and top with the berries and optional coconut. From there all you have to do is wait 20 minutes for it to bake in the oven!

I like to pop this in the oven before I start my home workout. I set a timer and take a quick break to get it out of the oven and then it cools while I finish my workout. The timing of it all work out perfectly!

More Oatmeal recipes to try:

• One Pan Berry baked Oatmeal
• Stovetop Cinnamon Oatmeal
• Tiktok viral Baked Oats – 2 ways!
• Birthday Baked Oats
• Pumpkin Baked Oats
• Carrot Cake Baked Oats

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Single Serve Protein Baked Oats

This Protein Baked Oats is the perfect single serve breakfast that’s got added protein and is so simple to make!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 serving

Calories 470kcal

Author Brita Britnell

Ingredients

• ½ banana
• ½ cup old fashioned oats
• ½ cup milk of choice
• 1 tablespoon chia seeds
• 2 tablespoon protein powder you can use a full scoop as desired but I found that it made the oats just a little too gritty for my liking
• 1/3-1/2 cups frozen berries
• Shredded coconut for topping optional

Instructions

• Pre-heat the oven to 350 degrees F and lightly grease a small ramekin.
• Mash your banana directly in the baking dish. Top with the oats, chia seeds, protein powder and milk. Mix to combine.
• Sprinkle on the frozen fruit and shredded coconut. You *can* mix those into the oats but I like to leave them just sitting on the top.
• Bake for 20-22 minutes until the oatmeal is set. Serve immediately with a drizzle of maple syrup and ENJOY! It’s also delicious with a little bit of nut butter mixed in after baking YUM!

Notes

• You can use any kind of berries for this but I really love it with the mixed berries!
• Jam or preserves would also be delicious on top in place of the berries.

Nutrition

Calories: 470kcal | Carbohydrates: 59g | Protein: 36g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 94mg | Potassium: 734mg | Fiber: 12g | Sugar: 17g | Vitamin A: 330IU | Vitamin C: 16mg | Calcium: 351mg | Iron: 5mg

The post Single Serve Protein Baked Oats appeared first on Food with Feeling.

It’s DAY 6 of DIP WEEK and today we’re making this super simple HEALTHIER FRUIT DIP! This is actually an older recipe on my site that needed a little makeover. The recipe itself is perfection and remains the same but I’m updating the video and copy to give you more helpful tips on making the recipe.

I’ve always really loved fruit dip! The fruit itself just becomes a vehicle to shovel as much of the dip into my mouth as possible. So, I thought it wouldn’t hurt to create a slightly healthier version of the traditional fruit dip. So, we’re swapping the cream cheese and marshmallow fluff for greek yogurt in this recipe!

What I really love is that the Greek Yogurt makes this dip SO MUCH lighter without compromising on taste. Plus the added protein is really nice for when I want to enjoy this on a daily basis (because it’s seriously that good!).

There are a lot of things that you could do with this fruit dip. I added in 2 tablespoons of peanut butter because I like ALL things peanut butter. BUT, you could leave that out and add in any other nut or seed butter. It would also work great with a bit of (slightly melted) nutella (!!!). You could also make my recipe as written but add in a tablespoon or 2 of cocoa powder to make a CHOCOLATE Fruit dip! SO many delicious options!

Why you’ll LOVE this EASY Fruit Dip Recipe

• It’s LIGHTER than traditional recipes since this fruit dip recipe is made with Greek yogurt. I really think this is the BEST fruit dip!
• It requires just 3 ingredients (or 4 if you want to add in the cinnamon!)
• You can make this fruit dip in under 5 minutes which means it’s PERFECT as a lazy late night snack
• It’s very versatile! You could add in some strawberry or banana and mash them up into the dip to create different flavors. You could even add citrus zest or vanilla extract. There are so many options!
• It requires no special equipment! While you could make this in a blender or using a hand mixer, I usually just stir it all together with a spoon until it’s mixed together.

Ingredients in this Yogurt Fruit Dip

As per usual with my dip recipes, this one is super simple but let’s quickly go over the ingredients:

• Greek yogurt – fruit dip is most traditionally made with either cream cheese or marshmallow creme but I really wanted a lighter version that I could eat on a regular basis. I really love greek yogurt for its texture and added protein BUT you can actually use any yogurt that you like!
• Maple syrup – You really only need a splash of this to give it a little sweetness. I love maple syrup but honey or agave would also work well.
• Peanut butter – any nut or seed butter will work to make this recipe and if you don’t like it, you could actually leave it out all together and still have a delicious dip!
• Cinnamon – I love the added flavor from the cinnamon but it’s also optional!

How to Make Fruit Dip

This dip is SUPER easy to make! Add everything in to a medium bowl and using a spoon, whip everything together until it’s fully combined and a bit fluffy. That’s it!

I suggest adding in the recommended amount of peanut butter and maple syrup to start out. After it has been whipped together, give it a taste and then you can add in more of the peanut butter or sweetener as you see fit.

Can I use cream cheese or marshmallow fluff instead of Greek Yogurt?

WHY YES, yes you can! As I stated before, I really like the lighter version of this but I HAVE made a cream cheese fruit dip version of this same recipe (swapping the cream cheese and greek yogurt 1:1) and it’s delicious! You’ll want to be sure to use softened cream cheese so that it will mix together better.

I have personally never tried it with marshmallow cream but I know that many people do this and love it. Let me know if you try it that way!

Can this fruit dip be made ahead of time?

Absolutely! If you want to make this recipe ahead of time, simply store it in an airtight container until you’re ready to serve it.

I often make a big batch of this (right in the yogurt container) and eat it throughout the week. It stays good for about as long as your yogurt container says.

What to serve on your fruit tray

While I sometimes make this as a late night snack and just enjoy it with an apple, it’s also a fun dip to serve at parties, bridal showers and baby showers!

Here are some of my favorite fresh fruits to serve this dip with:

• Apple slices
• Banana slices
• Fresh strawberries
• Cherries
• Pineapples
• Grapes
• Berries such as blackberries and raspberries
• It’s also great with graham crackers or other cookies/ wafers

How long does this dip last?

As mentioned above, my rule of thumb is that this dip will last as long as the date on your carton of yogurt indicated. I often make the dip right in the yogurt container so that I can easily store it without dirtying another dish.

I typically keep mine for about a week (if you don’t eat it all before then) stored in the refrigerator.

Can I make this dairy free?

I haven’t tried it but I think that this recipe would tasty great with coconut yogurt if you’re looking for a dairy free option. Let me know if you try that out!

What about different flavor options?

I mentioned a few throughout the post but here are my ideas for different flavors:

• Add 2-3 teaspoons of cocoa powder (or some melted dark chocolate) for a chocolate version
• Add some orange juice or lemon juice. Maraschino cherry juice would also be DELICIOUS!
• Add in your favorite fruit to flavor it such as bananas, strawberries, or blueberries and mash them into the dip
• Add in a teaspoon of vanilla
• Add in cool whip to make it a little fluffier and sweeter (I think I would leave out the maple syrup to start if I did this)
• What other suggestions do you have!?

More delicious Dip to try:

• Black Bean Dip
• Green Goddess Dip
• Cottage Cheese Ranch Dip
• Dill Pickle Dip
• Whipped Ricotta Dip

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Greek Yogurt Fruit Dip

This Greek Yogurt Fruit Dip recipe has one FOUR ingredients and isa healthy alternative to traditional fruit dips. SO easy and SO DELICIOUS!

Course dip

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 61kcal

Author Brita Britnell

Ingredients

• 1 Cup greek yogurt
• 1 tablespoons maple syrup
• Sprinkle of cinnamon
• 2 tablespoons natural peanut butter any nut butter will work, ideally you should use a drippier nut butter

Instructions

• In a medium bowl, combine all of the ingredients by whipping them together with a spoon. Keep whipping until the yogurt is fluffy and all of the ingredients are fully combined. Takes about a minute. You can also do this in a blender or food processor.
  1 Cup greek yogurt, 1 tablespoons maple syrup, Sprinkle of cinnamon, 2 tablespoons natural peanut butter
• Serve with your favorite fruit and ENJOY!

Video

Notes

You can use other yogurts as desired!

Nutrition

Calories: 61kcal | Carbohydrates: 5g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1IU | Calcium: 43mg | Iron: 0.1mg

The post Easy Fruit Dip Recipe appeared first on Food with Feeling.

I’ve been on a dutch baby KICK lately and I don’t see it slowing down anytime soon. They’re just so incredibly simple to make and I love finding new flavor combos to try it.

So far this year I’ve made multiple berry variations including THIS Blueberry and Strawberry Dutch Baby as well as a variation of THIS savory dutch baby that was SO good!

TODAY we’re making an Apple Dutch Baby because apples are EVERYWHERE here in Oregon and I picked 30 pounds of them over the weekend. Everything is going to be apple flavored in my house for the next few weeks.

I’ve seen a few different wants to make apple dutch babys but here’s how I like to do it.

How to make an Apple Dutch Baby:

First, gather your ingredients. Here’s what we are working with-

• Apples- Any kind you’f like. I used a green and a red apple.
• Flour- I used all purpose but a gluten free blend would also work well.
• Eggs- these are key to getting the classic Dutch Baby texture.
• Milk- any kind will work so use dairy free as desired
• Flavoring- the main stars in this dish are cinnamon, nutmeg, vanilla, and brown sugar

Some recipes call for you to put the apples in the skillet completely raw. However, I’ve found that sautéing them for a few minutes before pouring on the batter makes a huge difference, doesn’t take much time, and results in a much deeper flavor profile.

To make the batter, you simply blend all of the ingredients in a blender and then pour them over top of the sautéed apples. Super simple but so so delicious!

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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Apple Dutch Baby

This Apple Dutch Baby is so easy to make and the perfect fall breakfast that everyone will love! Just a handful of simple ingredients!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• 3 tablespoons of butter divided
• 2-3 apples sliced thinly I used gala apples
• ¼ cup of brown sugar
• 1 ½ teaspoons of cinnamon
• Optional: ¼ tsp of nutmeg
• ¼ cup of sugar
• 1 tsp vanilla extract
• 3 eggs
• ½ cup of all-purpose flour
• ½ cup milk dairy free as desired
• ½ teaspoon of salt
• powdered sugar for dusting

Instructions

• Pre-heat the oven to 350 degrees F.
• In a blender, combine the sugar, vanilla, eggs, flour, milk, and salt and blend until smooth.
• In a large, oven safe skillet, melt 1 tablespoon of the butter. Once melted, add in the apple slices, BROWN sugar, cinnamon and nutmeg. Stir to combine. Saute the apples for 5 minutes, stirring often, until they just begin to soften. Remove to a bowl and don’t bother to wipe clean the skillet (we want the apples and sugar mixture to still be in there!).
• Add the remaining 2 tablespoons of butter to the skillet and place the skillet in the pre-heated oven until the butter is melted; about 2-4 minutes.
• Remove from the oven and quickly arrange the apples. You can simply dump the apples in and distribute them evenly around the skillet OR you can arrange them in a circle like I did. Drizzle on any of the liquid that remains (see video for reference).
• Gently pour the batter over top of the apples and put directly into the oven. Bake for 20-25 minutes until it’s puffed up around the edges and browned all over.
• Dust lightly with powdered sugar and ENJOY!

Video

The post Apple Dutch Baby appeared first on Food with Feeling.

I’ve had this Apple Tart recipe in my back pocket for YEARS! I test it out every year and then never get around to photographing it until apple season is long gone. SO, I was determined not to miss it this year!

Admittedly, I haven’t actually gone apple picking yet but we weren’t going to let another year pass before getting this one up on the blog. So, I guess I’ll just have to make it a few more times this season once I do finally make it to an apple orchard.

I had originally planned to make a really pretty design with the apples like I’ve seen on some other apple tarts. HOWEVER, that felt like it was going to be SO much work and I really wanted this tart to feel simple and approachable. So, we’ve found a good middle ground that’s EASY but still really pretty and a definite show stopper.

Instead of an intricate design with the apples, we’re simply slicing them and then gently fanning them out before placing whole sections on the tart at once. It took me no more than 2 minutes to arrange the apple slices (compared with a solid 20+ minutes that it took me to make apple roses on a tart last year!).

Ingredients in this Apple Tart:

• Apples (obviously!). You can use whatever type you’d like for this recipe. Tart apples (such as granny smith) are often used in baking but I used gala apples for this.
• Brown sugar for sweetness
• Cinnamon and vanilla for flavor
• Crust- I made a pretty basic crust for this so that the apples could really shine!

How to make this tart:

One of the things that I love about this tart is that it’s super simple to make!

First you’ll make the crust by combining all of the ingredients and pressing them into the tart pan.

Next you’re mix the apples with brown sugar, lemon juice, and some spices before adding them into the tart pan. You could make an intricate design, do something simple like what I did (see photos) OR just dump them in and spend a few moments making sure that they’re all in there.

Anyway works!

Finally, you’ll dot the top of the tart with cold butter before baking it for about an hour! Super simple but absolutely delicious!

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

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Easy Apple Tart

These SIMPLE Apple Tart comes together in no time and is the perfect fall treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories

Author Brita Britnell

Ingredients

For the crust:

• 1 ⅓ cup of all-purpose flour
• ¼ cup packed brown sugar
• ½ teaspoon of salt
• ½ teaspoon of ground cinnamon
• 10 tablespoons of unsalted butter melted

For the filling:

• 4 apples peeled and sliced*
• ⅓ cup of light brown sugar packed
• Juice of 1/2 a lemon
• ½ tablespoon of ground cinnamon
• ½ tablespoon of pure vanilla extract
• ½ tablespoons of sugar
• 2 tablespoons of unsalted butter cut into small cubes

Instructions

• Pre-heat the oven to 350 degrees F and grease a 10 inch tart pan (ideally one that has a removable bottom).
• Start by prepping the apples: In a large bowl, toss together the apples, 1/3 cup of brown sugar, lemon juice, and 1/2 tablespoon of cinnamon + vanilla. Mix until the apples are coated and set aside.
• Make the crust: In a large bowl, whisk together the flour, brown sugar, sat, and cinnamon and then use a rubber spatula to fold in the melted butter until fully combined.
• Press the crust into the pan with your fingers so that it goes up the sides evenly and is tightly packed into the pan.
• Arrange the apples in clusters that are lightly fanned out and place them neatly into the crust. I like the alternate the direction that the apples are going to make it visually pleasing. You can also arrange the apples in the tart one at a time so that they make a circular patter starting from the center and going outwards.
• Sprinkle the tart with 1/2 tablespoon of sugar and place the small cubes of butter all around the tart (see photo for reference).
• Bake for 50-60 minutes or until the crust is a deep golden brown and the apples are tender. Optioanal: brush with a little additional butter to keep the apples moist and ENJOY!

Notes

*tart apples such as granny smith are often used in baking but really whatever you have on hand will work well. I used gala apples!

The post Easy Apple Tart appeared first on Food with Feeling.

Hopefully you know by now that I LOVE a good smoothie recipe. I have SO many good ones here on my blog so I wanted to round them all up (as well as some great smoothie recipes from other bloggers) in one place for you. I split this list up into 3 common smoothie categories: healthy smoothies, green smoothies, and smoothie bowls.

There’s something here for everyone and I’m sure that you’ll find more than one new smoothie to love :)

I love creating new smoothie flavor combos so please let me know if you ever have a suggestions or recipe recommendation! I’m also always experimenting on Instagram so follow along there for even more recipes!

The Best Blender for Smoothies

You do NOT need a fancy schmancy blender to make a good smoothie! I used something similar to THIS blender for years before finally upgrading to my Vitamix. I believe that the best blender for smoothies is the one that you have.

All of that being said, if you find yourself making a lot of smoothies and using your blender on a regular basis then I definitely recommend an upgrade. I have used THIS Vitamix for the past 6 years and absolutely love it. I anticipate it lasting me for a very long time which makes the investment totally worth it!

Here are my blender recommendations from amazon based on your budget:

Budget Blenders:

• Oster 16 speed Blender
• Kitchenaid 5 speed
• Ninja Personal Blender

Mid Range Blenders:

• SharkNinja
• Breville Blender
• Blendtec Classic Original

High end Blenders:

• Vitamix Professional Grade
• Blendtec Classic Blender
• Vitamix Ascent Series

I also have a single serve blender similar to THIS one and LOVE it. I use it often when I don’t want to dirty my big Vitamix. I find it especially helpful when I’m blending small quantities for sauces and small smoothies.

How to Make a Smoothie

I’m a BIG fan of smoothie recipes that are EASY and simple. To me, half the point of a smoothie is to have a delicious and nutritious meal/ snack that can be made in 5 minutes TOPS.

So making a healthy smoothie is easy around here. Step 1: gather your ingredients. Step 2: add those ingredients to your blender. Step 3: BLEND until creamy, adding a little extra liquid if needed to get your blender going. Step 4: Pour and ENJOY!

It’s absolutely that easy to make a smoothie which is why I LOVE having them on a daily basis.

If you’re brand new to smoothies: I suggest following a few recipes first. Once you’ve made a good handful of them, you can start really experimenting with new flavor combos and ratios of ingredients. Have fun with it!

Looking to add more greens to your smoothies?? Try freezing the greens (especially if they’re on the verge of going bad!) using THIS TUTORIAL!

Healthy Smoothies

1. Strawberry Banana Smoothie
2. Raspberry Ginger Smoothie
3. Blueberry Smoothie
4. Peanut Butter Banana Smoothie

5. Golden Milk Mango Smoothie
6. Cinnamon Roll Smoothie
7. Acai Smoothie
8. Immune Boosting Smoothie
9. Carrot Cake Smoothie
10. Kombucha  Blueberry Smoothie

11. Healthy Pumpkin Smoothie
12. Chocolate Peanut Butter Smoothie
13. Cherry Smoothie
14. Mixed Berry Beet Smoothie

Smoothie Bowl Recipes

1. Tropical Berry Smoothie Bowl
2. Detox Green Smoothie Bowl
3. Mocha Banana Protein Smoothie Bowl
4. Peach Pie Smoothie Bowl
5. Wild Maqui Berry Smoothie Bowl
6. Chocolate Smoothie Bowl

Green Smoothie Recipes

1. Classic Green Smoothie
2. Strawberry Banana Green Smoothie
3. Meal Replacement Blueberry Green Smoothie
4. Mocha Green Smoothie
5. Pumpkin Spice Green Smoothie
6. Spinach Avocado Smoothie
7. Green Blueberry Smoothie

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Simple Smoothie Formula

This is a basic recipe for a healthy strawberry banana smoothie!

Course Breakfast

Cuisine American

Servings 1 large smoothie

Calories

Author Brita Britnell

Ingredients

• 1/2-1 cup of strawberries I prefer frozen but fresh work*
• 1 frozen banana*
• ½ cup of yogurt any kind will work well!
• ½ cup liquid of choice I love almond milk in this!
• 2-3 tablespoons peanut butter other nut or seed butters will also work here!

Instructions

• Add all of the ingredients in your blender and blend until creamy and smooth.
• Add additional liquid if needed to get the blender going.
• ENJOY!

Notes

*Most other kinds of fruit will work here!

*You can swap the banana for cauliflower if you’re looking for a lighter smoothie

The post 30+ Healthy Smoothie Recipes appeared first on Food with Feeling.