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.

Ingredients and Notes

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• Pickles – Use unsweetened or dill-style gherkins for a sweet and tangy dill pickle salsa. If using sweet pickles, reduce or omit the fruit to avoid an overly sweet salsa. I like to save pickle brine from the pickle jar to use, too. 
• Vegetables – I include jalapeño, red onion (or shallot), and green bell pepper for a crispy texture and savory, tangy flavor with a touch of heat. Make sure to remove the seeds and membrane from the jalapeño before dicing. 

• Lime – Fresh lime juice adds a touch of brightness, balancing some of the tangy taste. Freshly squeezed lime juice is best! 
• Mango – Tataulfo (honey or golden) mango works. Dice the mango small and evenly so it blends well with the pickles and doesn’t overpower each bite. Peaches also taste great. 

• Cilantro – A must in any salsa recipe, this adds a bright, peppery taste. If you aren’t a fan of cilantro fresh parsley or fresh dill will also work. 
• Optional Sweetener – Honey or agave can be used to adjust the flavor to your liking, depending on the sweetness of the fruit and your spice preferences. Either works well!

Ingredients You’ll Need

This is not the full ingredient list, just my notes regarding the key components. Please be sure to scroll down to the recipe card for the complete details! 

• Cottage Cheese or Greek Yogurt – This helps create the fluffy consistency we want while adding protein. 

• Egg – These act as a binder, helping the pancake hold its shape. I haven’t tested this recipe with vegan egg substitutes and can’t guarantee your results if you do. 
• Gluten-Free Rolled Oats – Substitute gluten-free oat flour or a gluten-free all-purpose flour blend, if preferred. If you’re using oat flour, you might need to add about 2 tablespoon milk to loosen the batter. 
• Protein Powder – Use any vegan or regular protein powder you like best. I recommend a fairly neutral flavor, such as vanilla, but feel free to get creative. You can also replace the protein powder with equal amounts of gluten-free oat flour or gluten-free all-purpose flour. For a slightly higher-protein option (without protein powder), use 2 Tablespoons of almond flour and 1 Tablespoon of oat flour.

• Optional Sweetener – I like to add 1-2 teaspoons of sugar, maple syrup, or honey to help soften the batter and improve browning. 

Ingredients and Notes

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• Dill Pickle Ranch Dressing – Skip store-bought options, and make my homemade creamy pickle dressing by combining pickle juice, sour cream (or Greek yogurt), avocado, pickles, fresh dill, fresh parsley, fresh chives, and black pepper. 

• Greens – Use sturdy greens, such as massaged kale, Romaine lettuce, iceberg lettuce, or a chopped salad mix. Delicate greens won’t hold up well to the weight of the remaining ingredients, causing the salad to become soggy. 
• Pickles – I use dill pickles, but any kind you like best and have on hand will taste great. 
• Shallot – This adds a subtle crunch and sweet, pungent taste. Substitute red onion for a stronger bite, or use green onions (shallots) for a milder flavor. 

• Extra Veggies – I like to take advantage of any leftover produce I have on hand. Radish, carrot, celery, and red cabbage make great additions, but really anything goes. I recommend sticking with crunchy, sturdy options that hold up well under the dressing. 

• Cheese – Use crumbled or shredded cheese, like feta or Parmesan. You can also use cheddar cheese for a sharper taste. Opt for dairy-free varieties, if needed, or feel free to omit the cheese completely. 
• Optional Toppings – I like to include crushed gluten-free dill pickle chips, gluten-free potato chips, or gluten-free croutons for extra crunch. If you’re going with pickle-flavored chips for the topping, look for gluten-free chips that are ridged or ruffled. They add more crunch and hold up better against the creamy dressing.

Ingredients and Notes

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

• Pickles – I use chopped pickles and pickle juice to infuse the dressing with a tangy, briny taste. Gherkin pickles, dill pickles, or sweet pickles are my favorites. 
• Sour Cream or Greek Yogurt – Use sour cream for a thicker, more classic ranch texture and milder flavor. Thick, plain Greek yogurt works for a lighter, tangier option and adds a boost of protein. 

• Avocado – I like to include this for a boost of heart-healthy omega fats and a creamier consistency. 

• Fresh Herbs – Fresh dill, fresh parsley, and fresh chives infuse the dressing with a bright, herbaceous taste, giving it a classic ranch-inspired flavor. 

• Spices – Black pepper enhances the rest of the ingredients. I also sometimes include a pinch of garlic powder and onion powder for a little extra savoriness. 

Ingredients You’ll Need

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• Potatoes – Red potatoes or new potatoes work best here, because they hold their shape, roast evenly, and get those crispy edges without falling apart. They also have a naturally creamy texture that pairs really well with the cabbage and sausage. Russet potatoes will also work, if needed, but the taste and texture will be different. 

• Cabbage – Green cabbage works best. Cut the cabbage into 1-2 inch pieces so it roasts and caramelizes instead of steaming.
• Red Onion – Substitute shallot for a slightly sweeter and milder taste. 
• Oil – I use olive oil for a slightly peppery taste, but avocado oil will also work, adding omega fatty acids. Just be sure not to skip it! The oil helps everything roast evenly and creates the crisp, caramelized edges we want. 
• Seasonings – Smoked paprika, Italian seasoning, garlic powder, salt, and pepper add a savory, herbaceous, slightly smoky taste to the veggies, pairing well with the sausage. If you love heat, feel free to add a dash of red pepper flakes or cayenne pepper, too! 
• Lemon – I use both lemon juice and lemon zest to add a touch of brightness, balancing some of the fats. 
• Sausage – Choose any regular or smoked sausage with a little bit of fat to promote browning and prevent dryness. Feel free to use a gluten-free, plant-based sausage if needed. 

• Mustard Sauce – This is optional, but I like to include it for an extra tangy, sweet, and savory taste. I combine Dijon mustard, honey, olive oil, lemon juice (or apple cider vinegar), salt, and pepper. Or, I use leftover creamy mustard sauce if I have it on hand.

Ingredients and Notes

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• Eggs – Use 7 eggs for a vegetable-heavy frittata or when using a 10-inch skillet. Use 8 eggs if using fewer vegetables or cooking in a 12-inch skillet for a slightly thicker frittata.

• Use Non-Dairy Creamer or Milk – Use full-fat dairy or dairy-free creamer. A little fat improves the texture and prevents a dry result. 
• Seasonings – Salt, black pepper, and onion powder enhance the savoriness of the filling. 
• Fresh Produce – Minced garlic and spring onions create a sweet, savory flavor base. Then, fresh asparagus is the star of the show! 
• Herbs – I also like to include fresh herbs for a touch of brightness. Fresh chives are my go-to, but parsley or dill also tastes great. Dried herbs may also be substituted if you don’t have fresh herbs on hand. 

• Cheese – Crumbled feta or goat cheese adds a salty, tangy flavor and slightly melty consistency. 
• Optional (but recommended) Add-Ins – For even more taste and texture, include bacon and/or shredded Parmesan cheese. I highly recommend adding one or the other to make the flavor of the frittata really pop!