Ingredients and Notes

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• Gluten-Free Flour – I use a combination of 1:1 gluten-free all-purpose flour and almond flour to achieve soft, fluffy muffins. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is my go-to all-purpose flour because it gives these muffins a soft, fluffy texture.

• Vanilla Protein Powder – Use any whey or vegan protein powder you like best. Unflavored protein powder also works, but I prefer the extra sweetness vanilla varieties add. I don’t recommend chocolate protein powder as it overpowers the banana flavor. 
• Leaveners – I use both baking powder and baking soda to give the muffin batter a nice lift. 
• Spices – Salt and cinnamon add warmth and enhance the rest of the ingredients. 
• Banana – Use very ripe bananas, as you would for gluten-free banana bread. The riper they are, the sweeter the muffins will taste and the easier the batter will mix. 

• Maple Syrup – This helps sweeten the batter without the need for refined sugar. Honey works well, too, if preferred. 
• Large Eggs – These act as a binder, helping the muffins hold their shape. I haven’t tested these banana protein muffins with egg substitutes like flax eggs and can’t guarantee the results if you do. 
• Refined Avocado Oil – This adds moisture to the batter without impacting the flavor. Melted refined coconut oil works well as a substitute. 
• Non-Dairy Milk – If dairy isn’t a concern, dairy milk is fine to use. 

• Vanilla Extract – This adds depth to the batter and enhances the sweet, fruity flavor. 
• Optional Mix-Ins – These muffins are delicious on their own, but I often like to make different types by adding mix-ins such as dairy-free chocolate chips, chopped nuts like walnuts or almonds, or dried cranberries for extra texture and flavor. 

Ingredients and Substitutions

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• Gluten-Free Rolled Oats – Do not substitute any other types of oats. Quick oats and steel-cut oats won’t soften and absorb the liquid the same. Look for certified gluten-free oats to prevent the risk of cross-contamination with gluten-containing ingredients. 
• Non-Dairy Milk – Feel free to use Greek yogurt for a boost of protein and probiotics. Look for dairy-free Greek yogurt alternatives if needed. 
• Pitted Dates – These sweeten the oats, contributing to the sticky toffee pudding flavor. I prefer Medjool dates, but any kind of pitted dates will work. I always soak or chop them into small pieces for easier blending. 

• Sweetener – This is optional, but I like to add a bit of honey to enhance the natural sweetness of the dates and infuse the oats with a slightly floral taste, especially if using tart Greek yogurt or less sweet dates. Maple syrup works well, too. 
• Chia Seeds – These help thicken the oats while adding fiber and healthy omega fats. 
• Non-Dairy Milk – Any type of milk will work. For an even creamier consistency, I sometimes use dairy-free creamer instead. 
• Creamy Nut Butter – Almond butter and cashew butter work especially well in this blended overnight oats recipe. Sunflower seed butter can be substituted if you need to keep the oats nut-free. 

• Vanilla Extract – This enhances the sweetness and adds depth to the oats. 

Ingredients and Substitutions

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• Salmon – You can use one 1-pound salmon fillet or 3 to 4 individual fillets. If using individual salmon fillets, choose pieces that are similar in thickness so they finish cooking at about the same time. If some are thinner, remove those from the oven first to prevent overcooking.
• Honey Chipotle Sauce – My homemade honey chipotle sauce comes together with chipotle peppers in adobo sauce, honey (or maple syrup), avocado oil, garlic, lime juice, salt, and pepper.

• Optional Garnishes – I like to top my salmon with fresh cilantro, flaky sea salt, and a squeeze of fresh lime juice. The garnishes are optional but really elevate the flavor!

Common Questions

Ingredients and Notes

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• Chipotle Pepper in Adobo Sauce – This forms the base of the sauce, giving it its signature smoky, spicy flavor. If you prefer less heat, use half a chipotle pepper and include mostly adobo sauce.

• Honey – This sweetens the sauce, balancing some of the heat. Maple syrup works well, too. 
• Olive oil or Avocado Oil – This creates a thinner sauce without impacting its flavor. If I don’t have avocado oil on hand, I use light olive oil instead. 
• Garlic – I recommend using freshly minced garlic for the strongest taste, but garlic powder can be substituted. 
• Lime Juice – Freshly squeezed is best! The acidity helps brighten the sauce, giving it a balanced, well-rounded flavor.

Ingredients You’ll Need

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• Dijon Vinaigrette – I skip store-bought options and make a simple homemade vinaigrette combining red wine vinegar, Dijon mustard, salt, black pepper, extra virgin olive oil, and dried herbs. 
• Veggies – New potatoes, green beans (Use French green beans a.k.a. haricots verts if you can find them), Boston lettuce, and tomatoes form the bulk of the salad.

• Eggs – Use hard-boiled or soft-boiled eggs, depending on preference. I like to use hard-boiled eggs and make extras to prepare my Mexican avocado egg salad, too! 

• Salmon – Feel free to use canned salmon to keep things easy, or cooked and flaked fresh salmon. To utilize leftovers, I like to use leftover air fryer salmon. Check the recipe card below for instructions on how to bake fresh salmon filets. 
• Olives – Niçoise olives or Kalamata olives add a tangy, salty, briny flavor that niçoise salad is known for. 
• Fresh Parsley – This adds a pop of bright, peppery flavor. 
• Capers and Anchovy Fillets – Found in traditional recipes, these add more savory, salty flavor. Feel free to omit them if you aren’t a fan. 

Ingredients You’ll Need & Hydration Benefits

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• Watermelon – The star of the show! Both fresh and frozen watermelon work well. Not only is it delicious, but watermelon is also made up of over 90% water and provides a natural source of potassium to help support fluid balance. 
• Lime Juice – This adds fresh flavor and vitamin C, making hydration more enjoyable with a zingy taste. Freshly squeezed is best! 
• Pineapple Juice – Use fresh or canned pineapple juice (just make sure it’s pure pineapple juice) to enhance the drink’s sweetness and add even more potassium. 

• Sea Salt – Sea salt enhances the flavors of the drinks and provides sodium, a key electrolyte lost through sweat that helps the body retain fluids.
• Maple Syrup – A natural sweetener, maple syrup provides a small amount of carbohydrates to help support sodium and water absorption while enhancing the fruity flavor. 

• Magnesium Powder – This is optional but makes this watermelon electrolyte drink recipe powerful in terms of hydration! Magnesium supports muscle function and electrolyte balance. While it’s not required for hydration, adding 50-100 mg of a well-tolerated magnesium powder can be a nice option for those who exercise regularly, sweat heavily, or want an extra mineral boost.

Ingredients and Notes

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• Freeze-Dried Strawberries – These infuse the bars with real strawberry flavor, eliminating the need for artificial ingredients. 
• Refined Coconut Oil or Butter– This combines with the marshmallows, adding richness and creating a sticky texture that helps the bars hold their shape. Feel free to use unsalted butter or vegan butter if preferred. Or, see the butter swap below! 
• Mini Marshmallows – Use fresh, soft marshmallows for the best texture. Dandies Vegan Marshmallows melt well. For an allergy-friendly, no corn syrup option, Good Mallow Mini Marshmallows also work for baking. The texture of your treats may vary slightly, depending on the marshmallows used. 
• Vanilla Extract – This enhances the rest of the ingredients and gives the cereal mixture extra depth. 
• Crispy Rice Cereal – Use a certified gluten-free crispy rice cereal, as many traditional brands contain malt (from barley). Brown rice crispy cereal works well as a gluten-free option with a similar texture and a slightly nuttier flavor. Avoid puffed rice here. It’s much lighter and doesn’t bind as well with the marshmallow mixture, which can lead to bars that are more fragile and crumbly.
• Strawberry Extract – This is optional but creates a bolder strawberry taste. 
• Optional Sprinkles – Again, these are optional, but I love to include red and pink sprinkles for a pop of color. It’s a fun way to make these strawberry rice krispie treats festive for holidays like Valentine’s Day or the Fourth of July! Whole Foods offers dye-free sprinkles, or Supernatural carries multiple color options of their softies sprinkles on Amazon.

Ingredients & Benefits

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Non-dairy milk – Almond, oat, or cashew milk all work well. Using a full-fat non-dairy milk creates a richer, creamier smoothie.

Cottage cheese – The key ingredient for that cheesecake flavor and creamy texture while naturally boosting protein. Use 2% or Full-fat cottage cheese for a richer cheesecake taste and texture.

Greek yogurt or non-dairy yogurt – Adds creaminess, extra protein, and a subtle tang that mimics classic cheesecake filling. Yogurt also provides beneficial probiotics that may support gut health.

Strawberries – Naturally sweet and packed with vitamin C and antioxidants. Use frozen strawberries (versus fresh strawberries) to create a thicker smoothie.

Almond butter – Adds healthy fats and helps create a silky, balanced texture.

Vanilla extract – Enhances the cheesecake flavor.

Dates – Naturally sweeten the smoothie while adding fiber and a caramel-like flavor that tastes similar to cheesecake crust. Deglet dates have a lighter caramel flavor and mild sweetness, while Medjool dates are softer, richer, and naturally sweeter.

Ingredients You’ll Need

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• Fresh Produce – Chopped celery, pink radish (or carrots or cucumber), and chopped green apple add lots of crunch and a sweet, slightly peppery taste. 
• Roasted Cashews – These add extra texture, a buttery texture, and richness. Chopped almonds or walnuts also taste great. Or, for a nut-free option, use sunflower seeds or pumpkin seeds instead. 
• Cans of Tuna – I use canned wild-caught albacore or yellowfin tuna packed in water or oil. Make sure to drain it well to prevent your tuna salad from becoming soggy! 
• Dried Apricots – These are optional but add a satisfying chewy texture and bursts of sweetness in each bite. If you don’t have apricots, dried cranberries, or cherries also taste great. 
• Tahini – This forms the base of the dressing, creating a creamy consistency and rich, nutty taste without the need for mayo. Trust me, it works sooooo well!

• Dijon Mustard – This adds tang and helps emulsify the dressing. Reduce the amount to 2 teaspoons if preferred. Or, substitute whole grain mustard for a milder flavor and more texture. Or, use yellow mustard if you want a mild taste without the extra grainy consistency. 
• Olive Oil – This helps combine the dressing and adds a rich flavor, along with heart-healthy omega fatty acids. 
• Lemon Juice – Freshly squeezed is best! The acidity brightens the dressing, balancing some of the richness. 
• Honey – Adjust to taste, depending on how sweet you want your dressing. Substitute maple syrup if preferred. 
• Spices – Salt and pepper enhance the rest of the ingredients. Then, I like to include smoked paprika, cayenne, or sweet paprika for extra depth. It’s optional but adds incredible flavor! 

Ingredients and Notes

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• Nut Butter – I’ve tested this recipe with creamy almond butter, cashew butter, and sunflower seed butter, and they all taste great. Peanut butter also works if peanuts aren’t a concern. 

• Sweeteners – I use a combination of honey or maple syrup and raw sugar (cane sugar) to create a sweet flavor and sticky consistency so the bars hold their shape. 
• Flavor Enhancers – Pure vanilla extract and a pinch of salt add depth to the bars, making them far tastier than store-bought options. 
• Melted Refined Coconut Oil or Butter – This helps combine the ingredients while keeping the rice krispie treats dairy-free. If keeping the treats dairy-free or vegan isn’t a concern, unsalted butter works well, too. 
• Crispy Rice Cereal – Use a certified gluten-free crispy rice cereal, as many traditional brands contain malt (from barley). Brown rice cereal works well as a gluten-free option with a similar texture and a slightly nuttier flavor. I don’t recommend using puffed rice cereal because it’s much lighter and doesn’t hold to the sugar and nut butter mixture very well.