Key Ingredients and Notes

Below is an overview of the ingredients. Please be sure to scroll down to the recipe card for the complete ingredient list and instructions! 

• Chicken – I use boneless, skin-on chicken thighs for a crispy exterior, but boneless, skinless chicken thighs will also work. You can even use chicken breasts, if preferred! Just be sure to adjust the cooking time as needed. 

• Dijon Mustard – This gives the chicken a delicious tangy taste. Skip yellow mustard! We want the sharper flavor and extra depth that Dijon brings. I prefer smooth Dijon, but you can use whole grain mustard if preferred. Just keep in mind that the texture of the marinade will be a little gritty. 
• Mayonnaise – This forms the base of the mustard sauce marinade. The acidity helps tenderize the chicken, and the moisture creates a delicious crust that contributes to the crisp exterior.

• Spices – Salt, pepper, onion powder, and sweet paprika give the mustard sauce lots of depth and a savory taste. I also like to include ground mustard for a little extra zip, but it’s optional. 
• Lemon Juice – The acidity balances some of the heaviness of the fats and tenderizes the chicken. 
• Honey – The combination of honey and Dijon gives the marinade the perfect balance of sweet and tangy tastes. Agave nectar also works, if preferred. 
• Olive Oil – An excellent source of omega fats, this helps create a smooth marinade without diluting the flavor. I prefer light olive oil, but extra-virgin olive oil works if you want a richer, sharper taste. 

Key Ingredients and Notes

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• Gluten-Free Pasta – I like to use penne pasta or shell pasta, but any shape will work. 
• Cottage Cheese – For the best flavor and creamiest texture, I recommend using full-fat cottage cheese. However, low-fat options will also work. 

• Chunky Salsa – I love a chunky salsa for a bit of texture. Choose whatever brand you like best. 
• Ground Beef – I recommend using lean ground beef, 90% or leaner, to increase the protein content and prevent the pasta from being greasy. 

• Veggies and Aromatics – Yellow onion, bell pepper, and garlic cloves add texture, flavor, and nutrients to the dish. Picky eaters won’t even notice the veggies! 
• Seasonings – Cumin, smoked paprika, taco seasoning, and salt give the pasta a warm, savory flavor with just a hint of heat. 
• Cheese – I love shredded cheddar cheese with this pasta, but Monterey Jack cheese also tastes great. For the best taste and texture, buy a block of cheese and grate it yourself. Pre-shredded varieties don’t melt as well! 
• Toppings – Optional but highly recommended. I love to load my taco pasta up with all my favorite taco toppings. Some of my go-to options include sliced jalapeño, cilantro, avocado, crushed tortilla chips, extra salsa or pico de gallo, and shredded cheese. 

Ingredients and Notes

All of the ingredients for this pumpkin oatmeal bars recipe are easy to find at any local grocery store! Below is an overview of the key components along with a few helpful notes. Please be sure to scroll down to the recipe card for the complete details! 

• Gluten-Free Rolled Oats – Rolled oats vary in size and thickness across brands, which impacts how much liquid they absorb. For consistent results, when making these bars, use 190-200 grams of oats. Do not substitute quick oats or steel-cut oats! They won’t absorb liquid or bake the same. 

• Sweetener – I use a combination of coconut sugar and pure maple syrup to sweeten the bars, providing moisture and structure, while giving them a subtle maple taste. I like coconut sugar here because its slightly nutty, caramel-like flavor works really well with pumpkin and warm spices. Brown sugar works just as well if that’s what you have.

• Leavener – I use baking powder to give the bars a nice lift, helping them bake up soft and chewy. Make sure it’s fresh for the best results, and be sure not to use baking soda instead. 
• Spices – Pumpkin pie spice, cinnamon, and salt give the bars a warm, spiced taste and lots of depth. 
• Pumpkin Purée – Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices. This recipe doesn’t use an entire can of pumpkin puree. So, I use leftovers to make pumpkin overnight oats, too! 
• Egg – This acts as a binder, helping the bars hold their shape. 

• Milk & Non-Dairy – Use any regular or non-dairy milk, such as almond milk, oat milk, or hemp milk, to combine the ingredients. 
• Oil or Melted butter– This adds moisture to the bars without impacting their flavor. Refined avocado, melted refined coconut oil, and  melted butter all work!

• Vanilla Extract – This enhances the sweetness and adds depth to the flavor. 
• Chocolate Chips – These are optional but add pockets of sweetness to every bite. I use dairy-free chocolate chips. Semi-sweet, milk chocolate, dark chocolate, or even white chocolate all taste great. 

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions! 

• 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 substitutions 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.