This easy gluten-free pumpkin bread is the ultimate fall baking shortcut! Made with a box of Simple Mills Pumpkin Muffin Mix, canned pumpkin puree and eggs – it comes together with just a few ingredients and minimal prep. Add chocolate chips for a little sweetness, sprinkle pepitas on top for crunch, or keep it simple!

When I used to work in an office, I loved bringing in a loaf of pumpkin bread on Fridays. All it took was a box of spice cake mix, a can of pumpkin puree, and usually a handful of chocolate chips (because why not) – It was always a hit and disappeared fast!

These days, Jason and I both work from home, but I still crave a cozy loaf of pumpkin bread in the fall. Since we’re usually the only ones snacking on it throughout the weekend, I like to make it gluten-free; and a slice with my morning coffee? Living my best life!

And while I love to bake, I’m always here for a shortcut! Much like my pumpkin swirl cheesecake brownies, this recipe starts with a boxed mix. I’m using Simple Mills Pumpkin Muffin Mix and adding a few extras to make it my own. Gluten-free baking doesn’t have to be complicated, and if I can make something delicious with a boxed mix and minimal effort, you know I’m going to do it.

ingredients to make gluten-free pumpkin bread

I really did consider making this pumpkin bread from scratch with gluten-free flour, but honestly? I wanted an easy recipe I could pull together with a few pantry staples and very little thought. So, boxed mix it is!

I’ve tested this recipe with both Simple Mills Pumpkin Muffin Mix and Aldi’s gluten-free yellow cake mix. Both work, but I prefer Simple Mills (I just like the ingredients better). The trick is swapping the water and oil for canned pumpkin puree. Fewer ingredients, less fuss, and a super moist pumpkin bread every time!

how to make a gluten free pumpkin loaf

You only need three ingredients to make this gluten-free pumpkin bread, but I like to add a little extra pumpkin pie spice to amp up the cozy fall flavors. A handful of chocolate chips and a sprinkle of pepitas add a little sweetness and crunch, but both are totally optional!

Tips & FAQs for the Best Gluten-Free Pumpkin Bread

How do I know when my pumpkin bread is done baking?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. Since we’re using canned pumpkin puree, this bread is naturally moist, so you don’t want to overbake it and dry it out.

Why is my gluten-free pumpkin bread gummy or dense?

Pumpkin puree adds a lot of moisture, which is great for keeping this bread soft, but it can also make the center seem gummy if it’s underbaked or sliced too soon.

• Let the loaf cool completely before slicing! I know it’s tempting to cut into warm pumpkin bread (especially when chocolate chips are involved), but gluten-free baked goods need time to set as they cool. Slicing too early can leave you with a gummy texture, even if the bread is fully baked.

watch how to make (video)

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easy gluten-free pumpkin bread recipe (using boxed muffin mix)

This easy gluten-free pumpkin bread is the ultimate fall baking shortcut! Made with a box of Simple Mills Pumpkin Muffin Mix, canned pumpkin puree and eggs – it comes together with just a few ingredients and minimal prep. Add chocolate chips for a little sweetness, sprinkle pepitas on top for crunch, or keep it simple!

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

cooling time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 230kcal

Author Nichole Crews

Ingredients

• 3 large eggs
• 1 15-ounce can of pumpkin puree
• 1 box Simple Mills Pumpkin Muffin Mix
• 2 teaspoons pumpkin pie spice

Optional add-ons

• 1/3 cup semi-sweet chocolate chips, plus more to garnish or dark chocolate
• 1/3 cup pepitas for topping

Instructions

• Preheat oven to 325°F. Line an 8×4-inch loaf pan with parchment paper (or grease well with butter and/or nonstick cooking spray).
• To a large mixing bowl whisk to combine 3 eggs and canned pumpkin puree. Stir in Simple Mills Pumpkin Muffin Mix and pumpkin pie spice; stir to combine. Fold in chocolate chips, if using.
• Pour batter into your parchment lined loaf pan. Top with extra chocolate chips and pumpkin seeds, if using.
• Bake for 20 minutes, and then loosely cover with foil for 10-15 more minutes until bread is done (you can test this by inserting a toothpick and if it comes out clean, it's done).
• Remove from oven and allow it to cool for 30-45 minutes before slicing.

Notes

Storage & Freezing: Let the pumpkin bread cool completely before storing.

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. This is my preferred method since the pumpkin puree makes this bread extra moist.
• Freezer: Wrap individual slices tightly in plastic wrap and freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or warm a slice in the microwave for 10–15 seconds.

Nutrition

Serving: 1slice | Calories: 230kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Fiber: 4g

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This spicy maple aioli is sweet, creamy, and a little spicy! Made with mayo, maple syrup, sriracha, and cinnamon, it’s perfect for dipping or drizzling

You know I love a good sriracha mayo! It’s one of my go-to condiments for dipping, drizzling, and adding a little extra flavor to just about anything. I’ve made plenty of homemade sauces over the years, and sometimes the simplest ingredients make the biggest difference.

For this Spicy Maple Aioli, I wanted to give my classic sriracha mayo a cozy fall twist. A little maple syrup and cinnamon add just the right amount of sweetness and warmth to balance the heat from the sriracha. It’s just as easy to make, but brings a whole new layer of flavor!

I especially love this sweet and spicy aioli with crispy French fries, roasted Brussels sprouts and chicken sausage, or homemade chicken tenders. It’s one of those easy sauces that makes even the simplest meal feel a little more special.

ingredients to make spicy maple aioli

Traditional aioli is made from scratch, but I take a shortcut with store-bought mayo because we like to keep things simple around here! This spicy maple aioli comes together with just a handful of ingredients, and you can easily adjust the heat to your liking. I recommend starting with less sriracha sauce, and adding more to taste. A little goes a long way!

how to make this spicy aioli with maple syrup

It doesn’t get much easier than this! Since we’re using store-bought mayo, there’s no need for any fancy equipment or extra prep. Just mix everything together, adjust the sweetness and heat to your liking, and you’re done! Store your spicy maple aioli in an airtight container in the refrigerator for up to 1–2 weeks.

What to Serve with Spicy Maple Aioli

This sweet and spicy aioli is one of those sauces you’ll want to drizzle on just about everything! The combination of maple syrup, sriracha, and cinnamon pairs especially well with savory dishes, adding a little sweet heat to every bite.

Here are a few of my favorite ways to use it:

• French fries and sweet potato fries: Perfect for dipping! The maple flavor is especially good with crispy sweet potato fries.
• Crispy chicken tenders: Skip the usual dipping sauce and serve this alongside homemade air fryer chicken tenders.
• Roasted vegetables: Drizzle over roasted Brussels sprouts, sweet potatoes, or carrots for a little extra flavor.
• Sheet pan dinners: I especially love this drizzled over my sheet pan chicken sausage with roasted potatoes and Brussels sprouts.
• Sandwiches, wraps, and burgers: Use it as a spread instead of plain mayo for an easy sweet and spicy upgrade.

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Spicy Maple Aioli

This spicy maple aioli is sweet, creamy, and a little spicy! Made with mayo, maple syrup, sriracha, and cinnamon.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 (1 TBSP)

Calories 85kcal

Author Nichole Crews

Ingredients

• 1 cup mayonnaise
• 2 tablespoons maple syrup
• 2-3 tablespoons sriracha sauce start with 2 tbsp and add as needed, to taste
• 1 teaspoon cinnamon

Instructions

• To a mixing bowl, large glass measuring cup or mason jar, add mayo, maple syrup, 2 tablespoons sriracha sauce, and cinnamon spice. Whisk well to combine. Season to taste with additional sriracha sauce if you prefer more heat.
• Store in an airtight container in the fridge for up to 2 weeks. 

Notes

Since we’re using store bought mayo: this will last 1-2 weeks in the refrigerator when stored in a container with a lid (such as a mason jar)

Nutrition

Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 3g | Fat: 8g

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This easy chicken sausage sheet pan dinner is the perfect low-effort weeknight meal! Juicy chicken sausage, crispy Brussels sprouts, and tender baby potatoes roast together on one pan for a simple, flavorful dinner with minimal prep and even less cleanup.

On nights when I have zero motivation to cook (usually a Monday), this chicken sausage sheet pan dinner is one of my go-to meals. I almost always have chicken sausage on hand from Costco, so I just toss it on a sheet pan with baby red potatoes, Brussels sprouts, and a few simple seasonings. Easy dinner, minimal dishes, done!

It’s filling and flavorful all on its own, and I love having leftovers for lunch the next day. Sometimes I’ll drizzle on my spicy maple aioli to take things up a notch.

I’ve even made this for friends visiting during the workweek, and while it’s stupid simple to throw together, everyone raved! It’s proof that you don’t need a complicated recipe to make a satisfying dinner that everyone loves.

ingredients for chicken sausage sheet pan dinner

This easy sheet pan dinner uses just a handful of ingredients and is simple to customize! Swap baby red potatoes for Yukon golds or sweet potatoes, or replace Brussels sprouts with broccoli, cauliflower, or even green beans. 

• Chicken sausage: I love using Aidells Chicken & Apple Sausage from Costco, but garlic and herb, Italian-style, or maple chicken sausage would all pair well with the roasted veggies. Use your favorite!
• Baby red potatoes: Yukon golds, Russets or sweet potatoes work well, too. Just cut everything into similar-sized pieces for even roasting.
• Brussels sprouts: Swap for broccoli, cauliflower, or green beans.
• Seasonings: Olive oil and a few simple spices are all you need to bring everything together.

how to make this sheet pan recipe

This chicken sausage dinner couldn’t be easier, which is exactly why it’s one of my go-to meals on low-energy nights! You’ll find the full instructions in the recipe card below.

leftovers and reheating

This roasted chicken sausage with veggies also makes great leftovers! This easily makes 4 generous servings so leftovers the next day for lunch are one of my personal faves.

• To store: Let the chicken sausage and veggies cool, then transfer to an airtight container and refrigerate for up to 4 days. Perfect for easy lunches throughout the week!
• To reheat: Warm in the air fryer at 350°F for 4–6 minutes or in the oven at 375°F for 10–15 minutes, until heated through. The microwave works too, but the veggies won’t be quite as crispy.

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easy chicken sausage sheet pan dinner with veggies

This easy chicken sausage sheet pan dinner is the perfect low-effort weeknight meal!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 369kcal

Author Nichole Crews

Ingredients

• 1 lb baby red potatoes, halved can also use fingerlings
• 1 1/2 lbs Brussels sprouts, trimmed halved
• 1- 13 ounce package chicken sausage links, apple smoked or any flavor you like
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon garlic powder
• 1/2 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• spicy maple aioli to drizzle, optional

Instructions

• Preheat oven to 400℉. To a large bowl or right on a parchment lined sheet pan, toss potatoes and Brussels sprouts with olive oil and spices. Add in sliced chicken sausage coins and mix to combine. Spread in a single layer on a sheet pan.
• Roast for 20-25 minutes, flipping halfway through until veggies are fork tender and sausage is cooked through.
• Drizzle with spicy maple aioli, if using.

Notes

nutrition info is for approx 4oz chicken sausage with 2-3oz veggies and does not include the spicy maple aioli macros.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 22g | Protein: 14g | Fat: 23g | Fiber: 5g

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This easy Everything Bagel Cheese Ball Recipe combines cream cheese, sharp cheddar cheese, green onions, and everything bagel seasoning for a creamy, savory appetizer packed with flavor! Perfect for holidays, parties, or game day, this crowd-pleasing cheese ball is simple to make and great for entertaining.

I’ve teamed up with Duda Farm Fresh Foods to share today’s recipe. I love to use their celery dippers for extra crunch and flavor. Bonus: they’re pre-washed making for the perfect dipping vessel for this cheese ball! 

I made a dill pickle cheese ball this past spring, and let me tell you, it really is the easiest, tastiest party appetizer! Plus, I mean it’s cream cheese and cheddar cheese in a ball – with celery sticks and crackers for dunking! What’s not to love?!

I don’t think you understand how much I love everything bagel seasoning – it’s the perfect spice blend to tsjuz up any party bite; everything bagel hummus and deviled eggs are some of my fave easy appetizers for football season and the holidays. And now we’re adding this simple cheese ball recipe to the everything bagel repertoire!

ingredients for this cream cheese ball

You only need a few ingredients to make this simple cheese ball; your favorite dip vessels like celery dippers, bagel chips or toast points, and you’re ready to party.

a few ingredient tips:

• Worcestershire sauce or tamari: I like to add a splash for a little salty, umami flavor. Some everything bagel seasonings already contain flaky salt (not all do!), so you may want to skip this depending on the blend you’re using. Totally optional.
• Cheddar cheese: I like to finely chop pre-shredded cheddar or finely grate a block of cheese. This helps the cheddar blend more evenly into the whipped cream cheese, so you get little bits of cheddar in every creamy bite.
• Green onions: These add a fresh, mild onion flavor that balances the richness of the cream cheese and everything bagel seasoning. Major bagel vibes! I’ve also made this with chives, and they’re just as tasty. Either works.

how to make a cream cheese ball

I like to use a hand mixer to whip the cream cheese until smooth and creamy. I find this makes it easier to mix everything together before shaping into a ball and chilling.

Make Ahead and Storage Tips

You can easily prep this cheese ball in advance. Just make sure you allow the cheese ball sit at room temperature for about 15–20 minutes before serving so it’s easier to spread.

Can I make this cheese ball ahead of time?

• You can prep it up to 2 days in advance and keep it tightly wrapped in plastic wrap in the refrigerator. I recommend waiting to roll it in the everything bagel seasoning until just before serving so the seasoning stays nice and crunchy.

Can you freeze a cream cheese ball?

• Yes! I’ve frozen cheese balls before, and they hold up well. Wrap the cheese ball tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 1 month. I recommend freezing before adding the everything bagel seasoning garnish, for the best texture.
• When ready to serve, thaw overnight in the refrigerator, then roll in the everything bagel seasoning before serving.

How to store leftovers: Keep any leftover cheese ball tightly wrapped or in an airtight container in the refrigerator for up to 3–4 days total, including any time it was stored before serving.

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Simple Cheese Ball Recipe With Everything Bagel And Cream Cheese

This easy Everything Bagel Cheese Ball combines cream cheese and cheddar cheese with everything bagel seasoning for a savory appetizer. Perfect for holidays, parties, or game day entertaining!

Prep Time 10 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12

Calories 196kcal

Author Nichole Crews

Ingredients

• 16- oz cream cheese – softened to room temperature full fat or 1/3 fat will work
• 1/4 cup plain Greek yogurt or you can use sour cream
• 1 cup cheddar cheese, finely chopped
• 3 tablespoons green onions, chopped, plus more to garnish can also use chives
• 1 teaspoon Worcestershire sauce or tamari sauce optional
• 1/2 teaspoon garlic powder
• 1/2 cup everything bagel seasoning spice divided
• Dandy® Celery Sticks and/or bagel chips, etc for serving

Instructions

• Using a hand mixer, to a large mixing bowl add softened cream cheese, Greek yogurt, cheddar cheese, green onions, Worcestershire sauce and garlic powder. Beat until well combined.
• Fold in 1/4 cup of everything bagel seasoning spice, until well combined.
• Using a spatula, shape the cream cheese mixture into a rough ball and place it in the center of a sheet of plastic wrap. Bring the edges of the plastic wrap up and around the mixture, twisting to seal and form a smooth, compact ball. Place the wrapped cheese ball in a bowl and refrigerate for at least 2 hours, up to overnight, until firm.
• When ready to serve: To a shallow plate or bowl, add remaining 1/4 cup everything bagel seasoning and extra green onions (or chives).
• Remove chilled cheese ball from plastic wrap and roll ball into mixture to coat with topping.

Notes

Allow cheese ball to sit at room temperature for 15-20 minutes before serving.

nutrition info is for approx 1/4 cup per person.

Nutrition

Serving: 0.25cup | Calories: 196kcal | Carbohydrates: 4g | Protein: 7g | Fat: 15g

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The post Simple Cheese Ball Recipe With Everything Bagel And Cream Cheese appeared first on Casa de Crews.

These paleo pumpkin waffles taste like fall, made with almond flour and pumpkin pie spice; they’re perfect for breakfast or brunch!

We love a quick and easy almond flour waffle recipe and have quite a few seasonal ones online. If you’re looking to add a few more waffle recipes to your breakfast lineup, make Gingerbread Waffles and a batch of Strawberry Shortcake Waffles next!

I seriously love waffles – they’re so easy and freeze well. You can prep them a day or two before an event and crisp up right before serving. If I’m hosting brunch, I love to serve these paleo pumpkin waffles with bacon or sausage, or if I want guests to have options, I’ll also prep my sweet potato hash so everyone can have a little bit of everything.

Paleo Pumpkin Waffles

These Pumpkin Waffles are gluten-free and dairy-free made using almond meal, coconut flour and maple syrup. These are pretty clean as far as ingredients go, using only natural sweeteners.

They are not whole30 or keto approved waffles because of the maple syrup + vanilla extract.

You can easily turn these waffles into keto waffles by swapping the maple syrup with another low-carb sweetener like Monk Fruit or erythritol – but I haven’t tested it that way, so I could not give the quantities – play around with it and let me know how they turn out!

Pumpkin Waffle Recipe Ingredients

Wet Ingredients

• 4 large eggs – whisked
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup

Dry Ingredients

• 1 teaspoon baking powder
• 1/2 cup almond meal, finely ground – also called almond flour
• 2 tablespoons coconut flour
• 1/2 tablespoon pumpkin pie spice
• pinch of sea salt

How to make this waffle recipe

1. In a medium size bowl, combine 4 whisked eggs, canned pumpkin puree, vanilla extract and maple syrup . Mix well to combine until smooth.
2. Whisk in baking powder, almond meal, coconut flour, pumpkin pie spice, and sea salt. Mix until well combined and no lumps remain.
3. Grease your waffle iron according to the manual’s instructions; then, pour waffle batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.

Equipment needed

• whisk
• 1/2 measuring cup
• tablespoons
• teaspoon
• large mixing bowl
• waffle iron

Pumpkin Waffle Toppings

These gluten-free, almond-flour waffles taste like fall and are delicious as is, but top with the following extras for even more fun:

• butter or ghee
• banana slices
• pecans or chopped walnuts
• strawberries
• whipped cream
• maple syrup or honey
• extra pumpkin pie spice

how to store

• To Store. Refrigerate leftover chicken in an airtight storage container for up to 3 days.
• To Reheat. Crisp up refrigerated leftovers in a toaster, or if heating up a large batch, warm on a baking sheet in the oven at 350 degrees F for 10 minutes.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3-months. Let thaw overnight in the refrigerator before reheating.

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pumpkin waffle recipe made with almond flour

Make the best pumpkin waffles with almond flour and maple syrup! Lightly sweet, perfectly spiced, and naturally gluten-free; a fall favorite everyone will love!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 293kcal

Author Nichole Crews

Ingredients

wet ingredients

• 4 large eggs, whisked
• 1/2 cup canned pumpkin puree 7.5 ounces
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup

dry ingredients

• 1 teaspoon baking powder
• 1/2 cup almond meal, finely ground also called almond flour
• 2 tablespoons coconut flour
• 1/2 tablespoon pumpkin pie spice plus more for garnish (optional)
• pinch of sea salt
• belgian waffle toppings: bananas, pecans, walnuts, strawberries, whipped cream, maple syrup, honey, etc optional

Instructions

• In a medium size bowl, combine 4 whisked eggs, pumpkin puree, vanilla extract and maple syrup . Mix well to combine until smooth.
• Whisk in baking powder, almond meal, coconut flour, pumpkin pie spice, and sea salt. Mix until well combined and no lumps remain.
• Grease your waffle iron according to the manual's instructions; then, pour batter into the waffle iron and cook waffles until done (when the light on your iron indicates done) Repeat this process until the batter is gone; recipe makes 2-3 large waffles depending on waffle iron size.
• Top with butter/ghee, nuts, and/or fruit, whipped cream and syrup. Up to you!

Notes

Nutrition info. Recipe should make 2-3 large waffles (if using a Belgian waffle maker). Nutrition info is based on a 3-serving recipe using the above ingredients.

Nutrition

Serving: 1g | Calories: 293kcal | Carbohydrates: 18g | Protein: 14g | Fat: 16g | Fiber: 8g

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This easy curry chicken salad is made with shredded chicken, creamy curry mayo, sweet raisins, crunchy cashews and crisp celery. Perfect for meal prep!

I love making a batch of easy chicken salad for lunches most weeks. My dill pickle chicken salad is always a good idea, with my apple tarragon chicken salad as a close second. But this Curry Chicken Salad is a household favorite – my husband raves about it every time I make a batch. We love the mix of tangy curry mayo with sweet raisins, crunchy cashews and crisp celery in every bite.

For an easy lunch, I usually serve it with crackers (Simple Mills Rosemary are surprisingly good with this chicken salad, or Sea Salt for a classic option) or tucked into a wrap. If I’m making curry chicken salad for brunch-y vibes with friends, I’ll scoop it over sourdough toast points; the gorgeous golden color makes it feel a little extra without any extra work.

ingredients to make curry chicken salad

I like to prep a whole chicken in the Instant Pot and keep the shredded chicken on hand for easy chicken salad recipes like this one. But use whatever makes your week easier: a store-bought rotisserie chicken, poached or grilled chicken, or even canned chicken will work.

For the curry mayo

• Mayonnaise: The creamy base for the dressing. Homemade or your favorite store-bought mayo both work.
• Dijon mustard: Adds a little tang and helps balance the richness of the mayo.
• Curry powder: The main flavor in our curry mayo, so use a curry powder you really like.
• Fresh lemon juice: Brightens up the creamy dressing and all those warm spices.
• Salt + pepper: Season to taste. I usually start with about ¼ teaspoon of each and add more as needed.

For the chicken salad

• Cooked chicken: You’ll need about 2 cups of cooked chicken, chopped or shredded into small pieces. Rotisserie, shredded, grilled, poached or canned chicken all work here.
• Cashews: Coarsely chopped cashews add the best buttery crunch against the creamy dressing. Peanuts work in a pinch.
• Celery: About 2 ribs, finely chopped, for freshness and extra crunch.
• Golden raisins: Add little pops of sweetness that pair so well with the savory curry flavors. Regular raisins work too, or swap them for chopped grapes.
• Shredded carrots: Add another layer of crunch and a little natural sweetness.
• Cilantro: Fresh cilantro brightens everything up. Save a little extra for garnish if you like.
• Garlic powder, turmeric + onion powder: These add even more savory, warm flavor to the curry chicken salad. The turmeric also gives it that gorgeous golden color.
• Green onions: Optional for serving, but I love a few sliced over the top for a fresh finish.

how to make curry chicken salad

This chicken salad could not be easier to make! I like to mix up the curry mayo first, prep the chicken and all the mix-ins, then add everything to a bowl and toss until well coated. That’s it – lunch is ready!

Meal Prep and Food Storage

This curry chicken salad is one of my favorite easy lunches to prep ahead because the flavors get even better after a little time in the fridge. I wouldn’t recommend freezing chicken salad since the creamy mayo dressing can separate and the celery and cashews will lose their texture once thawed.

• To store: Keep curry chicken salad in an airtight container in the refrigerator for up to 3-4 days.
• For meal prep: Make a batch at the beginning of the week and portion into individual containers for easy grab-and-go lunches. Keep crackers, bread or wraps separate until you’re ready to eat so they stay fresh.
• To serve: Enjoy it cold straight from the fridge, or let it sit at room temperature for a few minutes before serving.

watch how to make curry chicken salad

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Curried Chicken Salad

This easy curry chicken salad is made with shredded chicken, creamy curry mayo, sweet raisins, crunchy cashews and crisp celery. Perfect for meal prep!

Course Main Course, Snack

Cuisine American, Indian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 450kcal

Author Nichole Crews

Ingredients

Mayo Dressing

• 1/2 cup mayonnaise homemade or store bought
• 1 1/2 tablespoon Dijon mustard
• 1 tablespoon curry powder
• 1 teaspoon fresh lemon juice
• salt and pepper, to taste about 1/4-1/2 teaspoon each

Curried Chicken Salad

• 2 cups cooked chicken of choice, chopped into small pieces rotisserie, shredded, grilled, canned, etc.
• 1/2 cup cashews, coarsely chopped can also use chopped peanuts
• 1/2 cup celery, finely chopped about 2 ribs
• 1/3 cup dried golden raisins or regular raisins, or chopped grapes
• 1/4 cup shredded carrots
• 1/4 cup finely chopped cilantro plus more for garnish
• 1 tablespoon garlic powder
• 1/2 tablespoon turmeric powder
• 1/2 tablespoon onion powder
• 2-3 green onions, sliced for garnish optional

Instructions

Mayo Dressing

• To a mixing bowl, add mayonnaise, Dijon, curry powder, lemon juice, salt and pepper. Whisk to combine. Set aside.

Curried Chicken Salad

• To a separate large bowl, combine 2 cups shredded chicken, chopped cashews, celery, golden raisins, carrots, cilantro, garlic powder, turmeric powder and onion powder.
• Pour mayo dressing to chicken salad mixture and gently fold to combine. Season with additional salt and pepper, to taste if desired.
• Serve with your favorite crackers, or over greens, on a croissant, on toast, in a wrap. etc

Notes

nutrition info is for approx 1/2 scoop Curried Chicken Salad using chicken breast.

nutrition info is for 4-servings as is. If you add this chicken salad to a wrap or bread, you can stretch this recipe to 6-servings.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 15g | Protein: 30g | Fat: 30g | Fiber: 3g | Sugar: 8g

This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.

The post Easy Curry Chicken Salad with Cashews and Raisins appeared first on Casa de Crews.

This chili with butternut squash is made with ground turkey, beans and tomatoes for a cozy, filling dinner that simmers in just 20 minutes.

I love a cozy bowl of chili in the fall; whether it’s for a comforting weeknight dinner or game day with all the toppings. But during the workweek, I don’t always need a chili recipe that takes hours to build layers of flavor. Sometimes you just want a quick hit of comfort that’s filling without feeling too heavy, and this chili with butternut squash and ground turkey fits the bill.

It’s brothy, hearty, and packed with ground turkey, beans, tomatoes, and tender butternut squash. It’s plenty satisfying on its own, but if we’re having family over during the week, I’ll usually make a batch of my quick homemade cornbread muffins to serve alongside – or keep it simple with crackers or tortilla chips and an easy side salad.

ingredients to make chili with butternut squash

This chili is a little more on the brothy side, but still plenty filling thanks to the ground turkey and beans. I usually make it with canned black beans, but when I reshot this recipe (I’ve been making it for over 10 years, so we were due for an update!), I accidentally opened a jar of kidney beans. And well, we don’t waste food around here, so kidney beans it was.

A happy accident because it worked just as well! Black beans or kidney beans both work for this butternut squash turkey chili, so use whichever you have on hand.

• Olive oil: Just a little for sautéing the onion, garlic, and jalapeño before adding the ground turkey.
• Yellow onion + garlic: The aromatic base that adds plenty of flavor to this quick-cooking chili.
• Jalapeño: Remove the seeds for a milder chili, or leave some in if you like a little more heat.
• Ground turkey: Keeps this chili hearty and filling without feeling too heavy.
• Black beans: Black beans are my usual go-to, but kidney beans work just as well here, so use what you have.
• Chicken or vegetable broth: This is a brothier chili, so the broth gives us plenty of cozy, savory flavor while everything simmers.
• Butternut squash: Cut into small, bite-sized cubes so the squash becomes tender during the relatively short simmer time.
• Diced tomatoes: One can of fire-roasted diced tomatoes adds acidity, texture, and classic chili flavor without needing a long simmer.
• Seasonings: Chili powder, cumin, garlic powder, and salt keep the seasoning simple but flavorful.
• Optional chili toppings: Load up your bowl with diced avocado, fresh cilantro, sliced green onions or jalapeños, sour cream, shredded cheese, and/or your favorite hot sauce or red pepper flakes.

how to make turkey butternut squash chili

This turkey chili comes together quickly, so I like to have everything prepped and ready to go before I start cooking. Drain and rinse the beans, chop the veggies, and cube the butternut squash first. From there, everything comes together easily before a quick simmer to soften the squash and let those cozy chili flavors come together.

Quick tip: Brown the ground turkey just until it’s cooked through. There’s no need to keep cooking it at this stage since it will continue to cook as the chili simmers in the broth. This helps keep the turkey from drying out.

how to store leftover butternut squash turkey chili

This butternut squash turkey chili makes great leftovers, so it’s an easy one to make ahead for lunches or a quick dinner later in the week. The flavors get even better after everything has had a little time to sit!

• To store: Let the chili cool, then store in an airtight container in the refrigerator for up to 4 days.
• For meal prep: Divide into individual containers for easy grab-and-go lunches. Keep toppings like avocado, cilantro, sour cream, or cheese separate until you’re ready to eat.
• To reheat: Warm on the stovetop over medium-low heat or microwave until heated through. If the chili has thickened in the fridge, add a splash of broth before reheating.
• To freeze: Freeze cooled chili in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

watch how to make turkey chili with butternut squash

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Turkey Chili with Butternut Squash

This chili with butternut squash is made with ground turkey, beans and tomatoes for a cozy, filling dinner that simmers in just 20 minutes.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 286kcal

Author Nichole Crews

Ingredients

• 1 teaspoon olive oil
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, diced, seeds removed
• 1 lb ground turkey 90/10 or 93/7 recommended
• 1 15- ounce can black beans, drained and rinsed can also use kidney beans
• 1 cup chicken or vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 14.5- ounce can fire roasted diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 1 teaspoon salt, divided plus more to taste
• 1/2 teaspoon black pepper

toppings (optional)

• diced avocado, fresh cilantro, sliced green onions, sour cream, shredded cheese, and/or your favorite hot sauce and red pepper flakes to garnish (optional)

Instructions

• In a large pot over medium heat, add olive oil, yellow onion and jalapeño. Saute for 5-7 minutes, until onions are translucent. Stir in garlic and saute for 2 minutes, until garlic is fragrant.
• Add turkey, and break up into pieces using a wooden spoon, inside the pot. Cook until all sides are just browned and no longer pink – about 8-10 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• Add in drained beans, chicken broth, squash, and remaining spices. Gently combine.
• Increase temperature, to a boil then reduce to low, and simmer for 20 minutes, until butternut squash is fork tender/soft.
• Remove from heat, and dig in! Top with cilantro and/or your favorite chili toppings and enjoy.

Notes

I like to brown the ground turkey just until it’s cooked through. There’s no need to keep cooking it at this stage since it will continue to cook as the chili simmers in the broth. This helps keep the turkey from drying out.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 22g | Protein: 26g | Fat: 9g | Fiber: 6g

This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.

Post originally published on 11/29/2017 – updated 10/1/26 with new images.

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This easy Salsa Shredded Chicken recipe comes together with just six ingredients, and is made in the Instant Pot making it perfect for meal prep, game-day recipes or potluck!

I love making a batch of shredded chicken in my Instant Pot! It takes just a little over 30 minutes, with no need to poach chicken on the stove or watch water (literally) boil. It’s easy, mostly hands-off, and there are so many ways to customize it.

This Instant Pot Salsa Chicken is one of my favorite ways to prep shredded chicken for tacos, burrito bowls, and tostadas. Really, anything where you want that salsa chicken flavor to be the star of the dish!

I like to use a leftover batch of my blender restaurant-style salsa, but store-bought works just as well. Serve it over rice with my Mexican street corn salad for an easy weeknight bowl, or tuck it into tortillas with your favorite toppings.

Ingredients for instant pot salsa chicken

My favorite thing about this recipe? You just dump everything into the Instant Pot and get on with your day. A handful of simple ingredients, very little prep, and plenty of flavor!

• Chicken: boneless, skinless chicken breasts or thighs. You can also use a combination of both.
• Salsa: Your favorite store-bought salsa or homemade blender salsa. This adds flavor and provides the liquid needed for pressure cooking.
• Garlic: aromatics + extra flavor,
• Butter (or ghee): optional. Adds richness and a little extra moisture, especially when using lean chicken breasts.
• Spices: Salt, black pepper, and cumin round out the salsa flavor without overpowering it.
• Tapioca starch or cornstarch (optional): I like to thicken the cooking liquid after pressure cooking so the shredded chicken gets coated in a thicker, glossy salsa sauce. You can also skip this and serve the chicken as is!

how to make salsa chicken in the instant pot

This shredded salsa chicken is so simple and hands-off. The full instructions are in the recipe card below.

Optional: Thicken the Salsa Sauce

You can serve the shredded chicken straight from the Instant Pot with its cooking liquid, or thicken the sauce for a more concentrated salsa flavor. I personally love a thicker sauce for tacos, tostadas, and burrito bowls!

Whisk tapioca starch or cornstarch with a little cold water to make a slurry. Turn on Sauté, stir the slurry into the cooking liquid, and simmer until thickened. Add the shredded chicken back in and toss to coat.

How to Store and Reheat Leftover Salsa Chicken

This Instant Pot Salsa Chicken is perfect for meal prep! Make a batch at the beginning of the week and use it for tacos, burrito bowls, salads, stuff into a sweet potato and more.

• To store: Let the chicken cool, then transfer to an airtight container with some of the salsa sauce. Refrigerate for up to 4 days.
• To reheat: Warm in a skillet over medium-low heat or microwave in 30-second intervals until heated through. Add a splash of water or chicken broth if needed to loosen the sauce.
• To freeze: Store cooled shredded chicken with its sauce in a freezer-safe container or bag for up to 3 months. I like to portion it out for easy future meals. Thaw overnight in the refrigerator before reheating.

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Easy Instant Pot Salsa Chicken Recipe

This easy Salsa Shredded Chicken recipe comes together with just six ingredients, and is made in the Instant Pot making it perfect for meal prep, game-day recipes or potluck!

Course Appetizer, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 235kcal

Author Nichole Crews

Equipment

• Instant Pot or any electric pressure cooker brand

Ingredients

• 2 lbs boneless chicken breast or chicken thighs or a combo of both
• 1/2 cup salsa store bought or homemade
• 1 cup chicken broth
• 3 garlic cloves, smashed
• 2 tablespoons butter, unsalted – or ghee optional, but highly suggest if using chicken breast
• 1 tablespoon cumin powder
• 1 teaspoon salt
• 1 teaspoon pepper

optional to thicken

• 1 tablespoon tapioca or corn starch
• 2 tablespoons cold water

Instructions

Instant Pot (or electric pressure cooker)

• To your Instant Pot add chicken breast, salsa, garlic, butter (if using) and spices. Stir to combine to make sure all ingredients are mixed well and that chicken is covered.
• Set to HIGH pressure and cook on manual for 20 minutes.
• Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure. Make sure to use the back of a wooden spoon or thick hand towel to release remaining pressure.
• Shred chicken when tender with two forks. Season to taste with any extra salt and pepper, if desired. Serve and enjoy.

optional to thicken

• Whisk water and tapioca or corn starch until smooth, then stir into the cooking liquid and mix to combine with shredded chicken. Using the Instant Pot's SAUTE function, simmer for 1–2 minutes until liquid is bubbling, and has thickened and is and glossy. Toss one more time with shredded chicken to coat well.

Nutrition

Serving: 4oz | Calories: 235kcal | Carbohydrates: 3g | Protein: 23g | Fat: 14g

This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.

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This loaded Burger Bowl recipe has everything you love about a classic cheeseburger in bowl form! Crisp lettuce, juicy tomatoes, crunchy pickles, and shredded cheese – plus golden, crispy fries, all tossed with a creamy, flavor-packed burger sauce!

There is literally nothing I love more than a loaded burger! I happen to think I have the best grilled burger recipe, but sometimes, and especially during the work week, I’d rather keep things simple with a cheese burger bowl. You’re still getting all those classic, crave-worthy burger flavors, just in bowl form for an easy dinner that comes together in under 30 minutes. Drizzle everything with a special burger bowl sauce and it’s over-the-top delicious.

This burger bowl recipe is also perfect for meal prep (I love them for lunches!). I like to serve mine with homemade French fries for that full burger experience, but you could swap in sweet potato fries or skip them altogether if you’re watching your starch intake, or keep low-carb.

ingredients in this burger bowl recipe

These deconstructed burger bowls are completely customizable with your favorite burger toppings. They’re gluten-free, grain-free and perfect for meal prep.

Burger Meat:

• ground beef: I use 85/15 for flavor, but you can use a 93/7 blend.
• yellow onion: to add flavor and aromatics to the ground meat.
• olive oil: to sauté onions.
• spices: garlic powder, onion powder, smoked paprika, salt and pepper.

Toppings for Burger Bowls:

Use any of your favorite burger toppings here! Sautéed onions, mushrooms, or even bacon would all be delicious additions. Here’s what I usually add to my burger bowls:

• Lettuce: Iceberg gives these bowls that classic Big Mac vibe, but I almost always have romaine on hand. Use whichever lettuce you love!
• Tomatoes: Diced Roma tomatoes or halved cherry tomatoes both work great.
• Pickles: You can make a quick batch of refrigerator pickles, but for an easy weeknight dinner, store-bought is the way to go.
• Cheese: Shredded cheddar for that classic cheeseburger flavor. Leave it off if you’re dairy-free. The sauce adds plenty of flavor.
• French fries: Optional, but SO good in these bowls! Use regular or sweet potato fries. Make your own air fryer French fries or grab a bag of frozen fries to keep things easy.
• Burger sauce: My homemade special sauce ties everything together and gives these bowls that classic burger-joint flavor.

Special Burger Bowl Sauce

Instead of tossing these burger bowls with a traditional dressing, we make a quick homemade burger sauce that you can prep ahead and keep in the fridge until you’re ready to drizzle. It’s creamy, tangy, and ties everything together!

I’ve made these bowls without the sauce a few times, and trust me, the burger sauce is what takes them to the next level.It’s 100% worth the extra few minutes! Plus, it’s just as good for dipping fries or serving with my classic beef burger patties or grilled turkey burgers.

For the burger bowl sauce:

• Mayonnaise: The creamy base that gives the sauce that classic, rich burger flavor.
• Ketchup: Adds a touch of sweetness and that signature “burger joint” taste (think: Big Mac Bowls)
• Mustard (Dijon or yellow): Dijon adds a little depth, while yellow keeps it classic; use what you love.
• Pickle juice: The secret ingredient! It thins the sauce and adds a bright, tangy kick.
• Worcestershire sauce: Brings a subtle savory, umami depth that makes the sauce feel extra special.
• Dried spices (garlic powder, onion powder, smoked paprika, salt & pepper): The same seasoning used for the burger meat, which helps everything taste cohesive and super flavorful.

How to make this burger bowl recipe

A quick tip: I like to sear the ground beef in larger chunks before breaking it apart. This gives the beef those browned, slightly crispy edges and more of a burger patty texture for that classic cheeseburger flavor!

How to Meal Prep, Store & Reheat Burger Bowls

Assembled bowls are best enjoyed fresh, but if needed, they’ll keep for about 1 day. Stored separately, the components will last 3-4 days.

• TO STORE: Store everything separately, like you would a salad, to keep the textures fresh. Keep the lettuce, toppings, cooked beef, fries, and burger sauce in individual airtight containers in the fridge.
• TO REHEAT: Reheat the ground beef and fries (if using) in a skillet, air fryer, or microwave until warmed through and crispy. Then assemble your bowl with the fresh toppings and finish with a drizzle of burger sauce.

watch how to make hamburger bowls

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Burger Bowls with cheese, drizzled in a special sauce

This loaded Burger Bowl recipe has everything you love about a classic cheeseburger in bowl form! Crisp lettuce, juicy tomatoes, crunchy pickles, and shredded cheese – plus golden, crispy fries, all tossed with a creamy, flavor-packed burger sauce!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 591kcal

Author Nichole Crews

Ingredients

Burger Bowls

• 1.5 tablespoons olive oil
• 1 small yellow onion, diced
• 1 lb ground beef, 85/15 or 93/7 can also use ground turkey or plant-based crumbles
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon teaspoon salt
• 1/2 teaspoon black pepper
• 1 head lettuce, shredded can use iceberg or romaine
• 2-3 small roma tomatoes, diced can also use cherry tomatoes, halved
• pickle chips or spears, chopped homemade or store-bought
• 1/2 cup shredded cheddar cheese about 2 tbsp per bowl
• 2 cups French fries homemade fries or frozen cooked to package directions can also use sweet potato fries
• burger sauce, to drizzle

Burger Sauce

• 1/3 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard – or yellow mustard
• 1 tablespoon pickle juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Burger Sauce

• To a jar, add all ingredients and mix well to combine. Can be made in advance and stored in the refrigerator in a jar with an airtight lid.

Burger Bowl

• If serving with French fries, prepare these first.
• Heat olive oil in a medium skillet over medium-high heat. Add onion and sauté until translucent, about 5-7 minutes.
• Add ground beef to the skillet, breaking up the meat with a spatula, add spices and Worcestershire and brown until cooked through. Drain and discard any excess liquid and grease.
• Assemble bowls with a layer of shredded iceberg lettuce, 3-4 ounces of ground beef, diced tomatoes, pickles, cheddar cheese and 1/2 cup of fries.
• Drizzle with burger sauce and mix well. Dig in and enjoy!

Notes

To get that true burger texture you’d normally get in a bun, we want bigger, crispy pieces of ground beef rather than finely minced crumbles. As you break up the meat, keep the chunks a little larger and resist the urge to over-stir. Let them sit and brown for an extra 1–2 minutes so you get that deep, caramelized crust on the outside.

nutrition info is for 4oz of 85/15 beef, with about 1-ounce shredded cheddar and about 1 heaping teaspoon of homemade burger sauce.

 

Nutrition

Serving: 1bowl | Calories: 591kcal | Carbohydrates: 29g | Protein: 45g | Fat: 32g | Fiber: 5g

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This easy Slow Cooker Apple Butter is made with just 4 ingredients: apples, honey, cinnamon, and apple cider. No refined sugar, just cozy fall flavor!

You know I love using my crockpot whenever I can, and making a batch of homemade apple butter is literally my idea of a good time. Plus, the house smells AMAZING (just like my homemade pear butter!).

I have nothing against store-bought apple butter, but it’s so inexpensive to make your own at home. My version is naturally sweetened with honey and apple cider, so it’s not overly sweet but still has plenty of cozy fall flavor and lots of cinnamon.

I love spreading it over toast, stirring it into overnight oats (tastes like apple pie!), and even using it as a marinade for oven roasted chicken thighs or pork. It’s one of those fall staples I love having a jar of in the fridge!

ingredients to make slow cooker apple butter

You only need four simple ingredients to make homemade apple butter in the crockpot! This version is naturally sweetened with honey and apple cider, with plenty of cinnamon for that cozy fall flavor.

Sometimes I peel the apples, and sometimes I don’t. I personally don’t taste a noticeable difference one way or the other and I’ve been making this recipe for years. So this part is up to you.

• Apples: I use red apples for this recipe and prefer Honeycrisp, Fuji, Gala, or Cosmic Crisp for their natural sweetness.
• Apple cider: Adds natural sweetness and helps the apples soften as they cook. Use fresh apple cider, not apple cider vinegar.
• Honey: Just ¼ cup adds sweetness without refined sugar. You can adjust to taste depending on how sweet your apples are.
• Cinnamon: A full tablespoon gives this apple butter its warm, cozy flavor. I also like tossing in a cinnamon stick or two while it cooks for extra flavor, but that’s totally optional! Just remove before blending.

What are the best apples for homemade apple butter?

I prefer sweet red apples like Honeycrisp, Fuji, Gala, or Cosmic Crisp for this recipe. They’re naturally sweet, so you don’t need to add a ton of honey to get that rich apple butter flavor. You can use one variety or a mix of whatever you have on hand.

how to make slow cooker apple butter

Making homemade apple butter in the crockpot is mostly hands-off! Everything goes straight into the slow cooker for about 4 hours, then gets blended until smooth. I like to let it cook uncovered for one more hour so the excess liquid can evaporate and the apple butter thickens into that rich, spreadable consistency. That’s it!

How to Store Homemade Apple Butter

A batch of homemade apple butter will keep in the fridge for up to 2 weeks (or you can easily freeze it!). This recipe makes about 2 cups, and sometimes I make a batch just to gift in little Weck jars to friends and family during fall, along with a loaf of sourdough from the farmers market. Such a simple, cozy little gift!

• Refrigerator: Let the apple butter cool completely before transferring to an airtight container or glass jar. Store in the refrigerator for up to 2 weeks.
• Freezer: Apple butter freezes beautifully! Transfer to a freezer-safe container or jar, leaving a little room for expansion. Freeze for up to 3 months.
• Thawing: Thaw overnight in the refrigerator and give it a good stir before serving.

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homemade apple butter made in the slow cooker

This easy Slow Cooker Apple Butter is made with just 4 ingredients: apples, honey, cinnamon, and apple cider. No refined sugar, just cozy fall flavor!

Course Breakfast, Dessert, Side Dish, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 2 cups

Calories 32kcal

Author Nichole Crews

Ingredients

• 5 red apples, cored and diced optional to peel
• ⅔ cup apple cider
• ¼ cup honey
• 1 tablespoons cinnamon
• 1-2 cinnamon sticks optional

Instructions

• To your slow-cooker, add chopped apples, apple cider, honey, cinnamon and cinnamon sticks (if using). Cover, and cook on HIGH 4 hours or LOW for 10 hours, stirring halfway through cook time.
• Uncover. Remove cinnamon sticks and puree with an immersion blender, or food processor*
• Cook on LOW uncovered 30 minutes to 1- hour, stirring occasionally, until thick. Will make about 2 cups (30ish tbsp).

Notes

I like Honeycrisp, Fuji, Gala, or Cosmic Crisp for this recipe

*if using food processor: allow apple butter to cool slightly before transferring to blend

Nutrition

Serving: 1tbsp | Calories: 32kcal | Carbohydrates: 8g | Fiber: 1g | Sugar: 7g

This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.

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