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How to Make Healthy Reese’s Eggs

Step-by-Step Instructions

More Healthy Desserts You’ll Love

• Fudgy paleo brownies
• Healthy edible cookie dough
• Flourless almond butter cookies
• Tahini brownies

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How to Make Crispy Rice Salad

Step-by-Step Instructions

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Nothing embodies the cozy vibes of fall quite like this healthy apple crisp. Whether you need a lighter treat or accommodating dietary preferences, this apple crisp will become your go-to fall dessert. This recipe tastes just like classic apple crisp, but with wholesome ingredients like almond flour, gluten-free oats, and maple syrup instead of sugar.

Love fruit desserts? Try cranberry oatmeal bars, blueberry crumble bars, or gluten-free dutch apple pie next!

Coconut oil instead of butter and maple syrup instead of refined sugar, this lightened up apple crisp has all the fall flavors you’re looking for, without feeling heavy and super sweet!

Whether you’re hosting a fall gathering, preparing a family dinner, or simply craving a sweet treat after a long day, this apple crisp delivers on all fronts. Top with vanilla ice cream warm out of the oven!

Its rich, spiced apple filling paired with a crunchy, nutty topping creates a delicious blend of textures and flavors that will leave everyone asking for seconds. Plus, with easy substitutions and storage options, it’s a recipe you can rely on time and time again.

It’s the recipe I always reach for after apple picking (along with apple banana bread and peach apple crisp) because there’s just something so good about a warm apple dessert in the fall.

Ingredients for Healthy Apple Crisp

Creating this healthy dessert is a breeze with the right wholesome ingredients. Here’s what you’ll need. Skip to the recipe card for exact instructions.

• Apples: I like to use a variety of sweet and tart apples (more on this below)
• Maple syrup: Acts as a natural sweetener, adding depth and balancing the tartness of the apples.
• Flour: I like gluten-free flour, but whole wheat flour or all purpose flour is great too.
• Flavors and spices: cinnamon nutmeg, salt and vanilla
• Lemon juice: to balance the sweetness and keep the apples fresh.
• Almond flour: Adds a nutty flavor and a tender crumb to the topping while keeping it gluten-free.
• Old-fashioned oats: I like gluten-free rolled oats from Bob’s Red Mill.
• Pecans: nutty pecans add a nice crunch but can be left off if desired. Or swap them for walnuts!
• Coconut oil: use a cold coconut oil to give you the best crisp, but a vegan butter is another great option.

How to Make the Best Healthy Apple Crisp without Butter

Frequently Asked Questions

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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These healthy twix bars are a cleaner version of your favorite candy bar! There’s a layer of shortbread crust, a caramel middle and a layer of chocolate topping. They’re gluten-free, dairy-free, and naturally sweetened!

Need more gluten-free cookies? Try gluten-free biscotti, smores cookie bars, or oat flour chocolate chip cookies.

Of all the candy bars, Twix have always been my favorite. There’s something about the cookie base, chewy caramel, and chocolate topping. I knew I had to make a healthier version!

They’re one of my favorite paleo desserts and they remind me a lot of paleo chocolate caramel tart. These, along with my fudgy paleo brownies, are go-to desserts when I need something everyone can enjoy.

And just like healthy buckeyes, these healthy homemade twix bars couldn’t be easier to make! There’s only 10 minutes of bake time!

Ingredients You Need

Here are the simple ingredients for this healthy tix bar recipe. Jump to the recipe card for exact measurements.

• Almond flour: blanched (skins removed) is best.
• Coconut flour: this absorbs a lot of moisture and gives it a short crust.
• Coconut oil: use this in the base, caramel layer, and chocolate topping!
• Maple syrup: to add natural sweetness.
• Nut butter: I like cashew butter for a caramel flavor, but almond butter or peanut butter works too.
• Salt and vanilla: for flavor.
• Cocoa powder: for the chocolate layer.

Can I Use Regular Flour?

I don’t recommend using regular flour because the the texture and flavor will be different. You can use this shortbread cookie as the base instead.

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil

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How to Make 5-Ingredient Butternut Squash Soup

FAQs

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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This curry pho is a Thai-inspired noodle soup made with rice noodles and a rich coconut red curry broth. It combines the structure of pho with bold Thai curry flavor for a fast, weeknight-friendly dinner.

The broth is creamy but still drinkable, layered with ginger, garlic, red curry paste, and coconut milk. Rotisserie chicken keeps it easy, and the noodles finish cooking right in the bowl.

If you love Thai takeout but want something you can make in 20 minutes at home, this is it.

Love Thai food? Try Thai steak salad or this healthy chicken Pad Thai recipe next.

This bowl of noodle soup packs so much flavor in a very short amount of time. It’s my interpretation of Thai Curry Pho and has such deep and rich flavor.

The thin noodles cook directly in the Thai red curry and coconut milk broth in 15 minutes or less. Top it with veggies and chicken for the ultimate takeout meal at home.

Ingredients You Need

Here are the simple ingredients for this Thai red curry noodle soup. Jump to the recipe card for exact measurements.

• Rice sticks: classic pho uses medium rice noodles, but you could also use thin rice noodles (often called vermicelli).
• Garlic: use fresh!
• Ginger: use fresh and grate it with a microplaner.
• Red curry paste: use more or less if you’re sensitive to spice.
• Coconut oil: as the base to cook the curry paste.
• Broth: vegetable broth or chicken broth are great options.
• Full fat coconut milk: from the can.
• Coconut sugar: to sweeten the broth. Maple syrup is a great option.
• Lime juice: to add acid and balance the sweetness.
• Chicken: I use rotisserie chicken to keep it simple. Leftover baked or grilled chicken work too.
• Toppings: Fresh cilantro, red thai chilis, thai basil, roasted red peppers, green onions, or crispy shallots

How to Make Curry Noodle Soup

Here are the simple steps, with photos, to make thai curry pho. Jump to the recipe card for the full recipes.

1. Partially cook the noodles: Soak the noodles in room temperature water for 3 minutes then strain.
2. Make the curry paste: Combine the garlic, ginger and curry paste in the food processor.
3. Make the broth: heat the curry paste and coconut oil over medium heat in a large pot until it bubbles. Add the broth and deglaze the pot by stirring to mix everything together. Stir in the the coconut milk, sugar, and lime juice, and bring the broth to a boil over medium-high heat. Stir in the coconut milk.
4. Pour broth over noodles: Divide the rice sticks evenly between large bowls. Ladle the boiling broth over the noodles and let sit for approximately 3 minutes to finish cooking t he noodles.
5. Garnish and serve: Top with shredded chicken and garnish with your desired toppings.

What Make the Broth Taste Deep and Rich

Heating the curry paste in coconut oil before adding liquid is essential. This step blooms the spices and prevents the broth from tasting thin.

Full-fat coconut milk creates body. If you use light coconut milk, the broth will be noticeably less creamy.

Fresh lime juice balances the sweetness from the coconut milk and sugar, so do not skip this step or the soup will taste heavy!

As always, taste and adjust salt at the end.

Tips for Making Coconut Curry Noodle Soup

• Make this vegan or vegetarian by adding chickpeas instead of shredded chicken.
• Soak the noodles in warm water first to help them soften.
• Make a double batch of the soup and freeze half for a quick weeknight meal!
• Try another protein: traditional pho (pronounced “fuh”) is topped with steak. While this is not a traditional recipe, you could use that here or try another protein like shrimp or pork.

Frequently Asked Questions

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil

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If you’re craving crunchy, golden tortilla chips without all the oil, these homemade baked tortilla chips are the answer! They’re thin, crispy, and lightly salted, perfect for dipping into guacamole, queso, or salsa. Plus, they’re so easy to make—you only need 4 ingredients and less than 20 minutes!

Serve them with homemade guacamole, copycat Chipotle corn salsa, or black bean corn dip.

These are no ordinary tortilla chips. One batch of these homemade tortilla chips and you’ll be saying adios to tortilla chips from a bag. The best part is they’re baked and not fried!

We love to serve them with tons of these easy dip recipes, but vegan cashew queso, cottage cheese queso, and peach mango salsa are my favorites. You could even add cinnamon sugar to them to serve with healthy fruit salsa!

These restaurant quality chips are thin and crispy, with flaky sea salt and a hint of lime. These homemade chips are a great way to impress your guests with hardly any effort.

Ingredients You Need

How to Make Baked Tortilla Chips

Here are the quick steps with photos to bake tortillas for chips! Skip to the recipe card for the exact instructions and measurements.

Recipes FAQs

Tips for Perfectly Crispy Chips

• Use Corn Tortillas: They bake up crispier than flour tortillas.
• Dark vs. Light Baking Sheets: Dark sheets cook chips faster—check for doneness at 8-9 minutes.
• Don’t Overcrowd: Overlapping chips trap steam, making them chewy instead of crispy.
• Let Them Cool: They crisp up more as they cool—don’t pull them too soon!
• Bake on a Wire Rack: This ensures even air circulation for an all-over crisp.

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This is the best guacamole recipe you will ever have. This authentic guacamole rivals Mexican restaurants and even Chipotle. The secret is to use the freshest ingredients with the right ratio of lime juice, kosher salt, and cilantro. Serve them with homemade baked tortilla chips for the perfect appetizer.

A great guacamole is always a crowd-pleaser and disappears fast.

The key to the most flavorful guacamole is just he right amount of salt, lime juice and cilantro, similar to cilantro lime chicken. If you’ve got all of those flavors right (plus some garlic), you’re golden.

After tasting guacamole many times in Mexico, watching countless hours of Mexican cooking on Masterclass, and testing batch after batch, I’ve decided that there are several factors that make a guacamole truly delicious and authentic.

But it’s supposed to be simple, so although this is such a delicious appetizer, it’s also easy. Two of my favorite things in a recipe!

Ingredients You Need

The best guacamole starts with the best ingredients. Here’s what you need to make restaurant quality guac at home. Skip to the recipe card for exact measurements.

• Avocados: pick the ripest avocados that have a little give, but are still firm (see more tips below!). I like medium hass avocados.
• White onion: I use sweet yellow onion in this recipe and dice it small. I tested this with red onion and it works, but has a bit more bite to the onion flavor.
• Tomatoes: always go with a roma tomato for guacamole because it’s less watery.
• Cilantro: It’s my absolute favorite herb and a staple in Mexican recipes. Store it correctly to make multiple batches.
• Garlic: I think garlic makes a big difference with just a little flavor. 
• Limes: Fresh squeezed lime juice is a must. Choose a lime that’s green all around the skin and gives a little when you squeeze it. These give you the most lime juice!
• Jalapeño: omit this if you don’t like spicy guacamole, or turn up the heat with a serrano pepper.
• Salt: Kosher salt or flaky sea salt make all the difference at the end.

Quick Tips

Here are my tried and true tips for the best homemade guacamole recipe. Follow these and you can’t go wrong!

• Shop for avocados ahead of time. I hate when I head to the grocery store to make guacamole that day and they only have rock hard avocados. Choose unripe avocados  and let them soften in the pantry at room temperature. Transfer them to the fridge until you’re ready to the guacamole.
• Leave some chunks. Perfect guacamole is a little chunky and creamy. Use a fork to mash the avocado, but don’t overdo it right away. This is why I don’t recommend a potato masher (but it still works). It will break down more as you stir in the rest of the ingredients.
• Always use tomato for the best guacamole. Roma tomatoes have less juice, but I’ve made this countless times with whatever tomatoes I’ve had on hand and it works well.
• Use fresh cilantro. It’s a go-to for guacamole. You can chop both the leaves and stems of the cilantro plant to save time. Buy a big bunch near the lettuce then store any leftovers in water for more Mexican recipes.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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This Mexican street corn pasta salad incorporates all of the best elote street corn flavors in one creamy pasta salad recipe. It includes crunchy roasted corn, red onion, and cotija cheese in a creamy Greek yogurt cilantro dressing. Everyone at the summer bbq is going to ask you for this recipe!

My goal was to make this pasta salad an exact replica of authentic street corn flavors—plus some extra crunch from red onion and nutrients from sneaky kale.

Use Tajin to season the corn or make my homemade elote seasoning at home with everyday spices. You are going to fall in love with this delicious pasta salad recipe!

Ingredients You Need

Here are the simple pasta salad and dressing ingredients for this Mexican street corn pasta salad recipe.  Jump down to the recipe card for the exact measurements.

How to Make Mexican Street Corn Pasta Salad

Here are the basic steps, with images, for this Mexican street corn salad. Skip down to the recipe card below for the full printable recipe.

1. Cook the corn: Cover the corn cobs in olive oil and dust them generously with Tajin. Roast corn in the oven at 425°F for 20 minutes, turning halfway, or grill them over high heat (450) for 10 minutes, turning every 2-3 minutes.
2. Cook the pasta: cook pasta according to package directions until al dente. Drain and rinse under cold water.
3. Make the dressing: Add the pasta salad dressing ingredients to a blender or food processor and blend until smooth.
4. Prep the ingredients: rub a teaspoon of olive oil into the kale and remove the corn kernels from the cob (I love this corn peeler). Chop the onion and jalapeno.
5. Mix it all together: Add the pasta, kale, corn, red onion, jalapeno, and crumbled cotija cheese to a big bowl. Drizzle 3/4 of the dressing on top and to coat everything in dressing.
6. Garnish and serve: before serving, crumble a little more cheese on top then drizzle with remaining dressing and sprinkle it with cilantro and Tajin.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

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