Anti-Inflammatory Recipes Archives | What Molly Made

Roasted Maple Bacon Brussel Sprouts

Molly Thompson — Tue, 28 Oct 2025 17:56:27 +0000

If you’ve ever had mushy or bitter brussels sprouts, you’re about to have your redemption moment. These maple bacon brussels sprouts roast until crisp and caramelized with the perfect mix of smoky bacon and sweet maple syrup.

This recipe comes straight from the same kitchen that perfected these crispy carrot fries, roasted broccoli and carrots, and honey roasted sweet potatoes. I pride myself on roasted tender veggies with a crisp, golden brown outside!

The Secret to Crispy Maple Bacon Brussels Sprouts

These are the brussels sprouts that win people over.

I’ve tested so many versions and found that the secret isn’t about adding more oil or turning up the heat, it’s about a few simple techniques that make all the difference. Here’s exactly what I do to make sure my sprouts turn out crispy every single time:

My Top Tips for Crispy Brussels Sprouts

Preheat your pan. This is the game changer. A hot sheet pan gives the sprouts a head start on that golden sear.
Keep them dry. Moisture = steam = soggy sprouts. After washing, spread them on a towel to dry out before roasting.
Don’t overcrowd. Give them room on the sheet pan to roast and crisp instead of steam.
Cut-side down. Place them flat side down so they can caramelize (more surface area!).
Roast and leave them alone. Resist the urge to stir or flip halfway through, it’s what gives you those deep, golden, crispy edges.

Once you’ve got the technique down, toss them with the maple bacon glaze! Make it for a cozy fall dinner or add it to your Thanksgiving menu alongside boursin mashed potatoes and easy stuffing.

What You’ll Need (and Why It Works)

Here’s what makes these sprouts extra special! Every ingredient plays a role in flavor and texture.

Brussels sprouts: Trim the ends, slice in half, and discard any stray layers.
Olive oil: Helps everything brown evenly and gives them that crisp coating.
Bacon: Adds a smoky, salty crunch (plus that irresistible flavor that makes veggies disappear fast).
Balsamic vinegar + bourbon (optional): Both add depth and cut the sweetness. The bourbon cooks off but leaves a cozy warmth.
Pure maple syrup: The hero that reduces to a thick, sticky, and naturally sweet glaze.

Jump to Recipe

How to Make Maple Bacon Brussel Sprouts

Welcome to my kitchen! I made these maple brussels sprouts and my friend actually asked, “how do you get them that crispy without frying them?!” I started to list off all my tips and tricks and now I want to share them, step-by-step, with you.

Step 1. Prep the sprouts: Put the sheet pan in the oven while it preheats. Trim the ends, slice in half (or quarters if they’re big), and make sure they’re really dry. Toss them in a bowl with olive oil, salt, and pepper.

Step 2. Roast until deeply golden: Add the sprouts to the hot sheet pan (it should sizzle when the sprouts hit). Arrange them cut-side down in a single layer and roast without touching for 30-35 minutes.

Step 3. Crisp the bacon: While the sprouts roast, cook the diced bacon in a skillet until it’s crispy. Transfer to a plate and pour off most of the grease, keeping about a tablespoon for flavor.

Step 4. Make the maple glaze: Add the balsamic vinegar (and optional bourbon) to the hot pan and scrape up all the flavorful bits. Stir in the maple syrup and simmer for 2–3 minutes, until it’s slightly thick and glossy. Add the bacon back in and coat it in the glaze.

Step 5. Toss and finish: Add the bacon and maple glaze to the roasted brussels sprouts and toss to goat. Turn off the oven and add them back to the oven (while it’s off) for a few minutes so the glaze sticks to veggies. Serve them warm with desired garnishes.

Make It Your Own

No bacon? Leave it out and make a quick maple-balsamic glaze instead. Still sweet, still savory, still amazing.

Want it vegan? Add chopped pecans for that crunch you lose without bacon.

Holiday upgrade: Finish with pomegranate arils and shaved Parmesan or goat cheese. They look gorgeous and add a little brightness.

Weeknight version: Prep the sprouts the night before and store them in a zip-top bag.

Make-Ahead and Storage Tips

Make ahead: Trim and halve the sprouts up to 1 day ahead and store them in an airtight container. Make the maple bacon glaze up to 2 days ahead, then reheat it on the stove with a bit more maple syrup before tossing with roasted sprouts.
Store: Keep leftovers in the fridge for up to 3 days.
Reheat: Pop them in the air fryer at 400°F for a few minutes or reheat them in a skillet so they crisp right back up. Avoid the microwave unless you like sad, soggy sprouts.

Maple Roasted Brussels Sprouts

These roasted maple bacon brussel sprouts are perfectly crispy and tossed in a sweet and savory glaze. For really crispy brussels sprouts, pre-heat the sheet pan and roast them cut-side-down in a single-layer. The sweet maple glaze with salty crunchy bacon takes them to the next side dish level! Perfect for weeknights or alongside holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side, healthy side dish

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 234kcal

Author Molly Thompson

Ingredients

2 lbs brussels sprouts ends trimmed and halved lengthwise
2 Tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
4 slices bacon diced (about 5 oz), not thick cut
3 Tablespoons balsamic vinegar
1-2 ounces bourbon optional
1/3 cup maple syrup
Optional add-ins: toasted pecans, crispy bacon, pomegranate arils, or shaved parmesan cheese

Instructions

Preheat the oven to 425°F and place a large sheet pan inside while it heats. A hot pan makes crispy brussels sprouts.
Prep the brussel sprouts (5 min): Trim the ends of the brussel sprouts and halve lengthwise (quarter if they’re large). Toss in a bowl with olive oil, salt and pepper.
2 lbs brussels sprouts, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon fresh cracked black pepper
Roast (30-35 min): Carefully remove the hot sheet pan from the oven and arrange the brussels sprouts cut-side-down in a single layer. Roast without stirring until they’re deeply golden and slightly charred in places, 30-35 minutes.
Make the maple bacon glaze (8-10 min): While they’re roasting, cook the bacon pieces in a medium skillet over medium-high heat, until brown and crispy, 3-4 minutes. Transfer the bacon to a paper towel and discard the bacon grease, leaving the brown bits in the pan. Add the balsamic vinegar and bourbon and stir over medium heat to scrape the brown bits from the pan. Stir in the maple syrup and bring to a gentle boil over medium heat. Turn the heat down to low and simmer, stirring frequently, until slightly thickened, 2-3 minutes. Add the bacon bits back in and stir to coat.
4 slices bacon, 3 Tablespoons balsamic vinegar, 1-2 ounces bourbon, 1/3 cup maple syrup
Toss and serve (5 min): When the brussels sprouts are done, turn the oven off, remove the brussels sprouts and pour the maple bacon mixture on top. Toss to coat evenly then place them back in the turned-off oven for 2-3 minutes (or until ready to serve) to let the maple soak in. Toss with additional toppings and serve hot and crispy right away.

Notes

Sheet Pan: For extra crispy sprouts, don’t line the sheet pan with parchment paper or foil. Adding the brussels sprouts to the hot pan makes for extra crispy sprouts as well. A light-colored sheet pan works best.

No Bacon: If you want to keep this dish vegetarian or bacon-free, skip crisping the bacon and simmer the maple, bourbon, and balsamic until it’s reduced.

Mix-Ins: I love to mix in chopped pecans and dried cranberries or pomegranate arils in the fall or for Thanksgiving dinner.

Storage & Reheating: Crispy brussels sprouts are best served right away for maximum crunch and texture, but you can store them in an airtight container for up to 3 days. Reheat in the air fryer at 400 until warm and crispy or in a skillet.

Make-Ahead: The brussels sprouts can be halved and stored in an airtight container for up to 1 day before cooking. You can make the maple bacon mixture up to 2 days in advance. Just reheat on the stove, adding more maple syrup as needed, before finishing the dish.

Air Fryer: to cook the brussels sprouts in the air fryer instead, preheat to 375 then cook the brussel sprouts cut side down in a single layer for 15 minutes without stirring. Toss with maple glaze as directed.

Nutrition

Roasted Brussel Sprouts FAQs

Can I use frozen brussel sprouts?

Fresh is best for crispiness. If you only have frozen, thaw and dry them completely before roasting.

Can I make these ahead for Thanksgiving?

You can prep the brussel sprouts and glaze ahead of time but I recommend roasting just before serving! If you’re in a pinch, roast the sprouts earlier in the day, make the glaze, and combine and reheat everything in the oven at 400°F until warm and glossy again.

What should I serve them with?

They go with almost anything from holiday mains like prime rib
or cheesecloth turkey to weeknight staples like boursin chicken and baked turkey meatballs. The maple-bacon combo works with all your favorite fall mains!

More Fall Vegetable Side Dishes

The post Roasted Maple Bacon Brussel Sprouts appeared first on What Molly Made.

Honey Roasted Sweet Potatoes

Molly Thompson — Tue, 28 Oct 2025 14:26:59 +0000

This honey roasted sweet potatoes recipe is a favorite in our kitchen. My husband and kids love the perfect balance of crispy edges, creamy centers, and just the right hint of sweetness from the honey.

It’s become a staple on our holiday table, especially as a Thanksgiving side dish, right alongside classics like classic stuffing, broccoli casserole, and cheesecloth turkey. The caramelized flavor pairs perfectly with anything savory, and it’s simple enough to make on a busy weeknight, too.

The Side Dish That’s Always Gone First

These sweet potatoes are everything I want in a side: caramelized and golden on the outside, tender in the middle, and just the right amount of sweet.

I’ve roasted countless sheet pans of sweet potatoes for sweet potato kale salad, sheet pan meals, or just tossing them with rosemary. The secret to perfectly crisp sweet potatoes is high heat, not stirring too soon, and roasting without honey at first, so it caramelizes instead of burns.

Tested Tips Before You Start…

Don’t stir too soon. Let the potatoes sit on the hot pan so the bottoms get that golden crust.
Use two pans if you double it. More space = crispier edges.
Add the honey at the end. Adding it early makes the sugar burn before the potatoes finish cooking.
Keep an eye near the end. The honey caramelizes fast, so a few minutes can make or break it.
Less oil is better than more. You just need enough to lightly coat because too much turns them soft.

What You’ll Need

Just a few pantry staples! They’re all real, simple ingredients.

Sweet potatoes: about 2 lbs, peeled and cubed into 1-inch pieces.
Olive oil: enough to coat but not drown them (too much = soggy).
Paprika + garlic powder: for a savory balance to the sweet honey.
Honey: or hot honey for a little kick.
Optional toppings: crumbled feta and fresh thyme.

For vegan or dairy-free, use maple syrup instead of honey and skip the feta.

Jump to Recipe

How to Make Honey Roasted Sweet Potatoes

Welcome to my kitchen! Let’s make perfectly roasted sweet potatoes with a honey glaze. Simple, but so much flavor!

Step 1. Prep and season the potatoes: peel and cube them into even sizes so they cook evenly. Coat evenly and spread on a large sheet pan.

Step 2. Roast sweet potatoes with honey: Bake at 425°F for 25 minutes, toss with honey, then roast for another 5-10 minutes.

Variations to Try

Hot Honey Roasted Sweet Potatoes: Use hot honey and add a pinch of cayenne.
Maple + Cinnamon: Swap honey for maple syrup and add ½ teaspoon cinnamon.
Herb + Feta: Add fresh thyme, rosemary, or crumbled feta before serving.
Savory Meal Prep: Toss leftovers into veggie quinoa bowls, taco bowls, or salads for the week.

Make-Ahead and Storage

To store: Refrigerate in an airtight container for up to 4 days.

To reheat: Warm in the oven or air fryer at 400°F until crispy again (5–10 minutes).

To prep ahead: Dice and season the sweet potatoes up to a day in advance and roast just before serving.

More Healthy Side Dishes To Try

Honey Roasted Sweet Potatoes

These honey roasted sweet potatoes are perfectly caramelized with crisp, golden edges and a soft, creamy center. They’re naturally gluten-free, simple to make, and pair with everything from chicken and salmon to holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side dish

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 246kcal

Author Molly Thompson

Ingredients

2 lbs sweet potatoes (about 3-4 large potatoes), peeled and cut into 1-inch pieces
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3-4 Tablespoons honey or hot honey
Crumbled feta and fresh thyme for serving optional

Instructions

Prep and cut (5 min): Preheat the oven to 425°F. Peel and dice the the sweet potatoes into 1-inch cubes.
2 lbs sweet potatoes
Season the potatoes (3 min): Add the sweet potatoes to a large sheet pan and drizzle with olive oil and toss with seasonings. Spread the sweet potatoes out into an even layer, without overlapping. Use two sheet pans if needed. Overcrowding the pan results in steamed potatoes rather than crispy ones.
2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon paprika
Roast potatoes (30-35 min): Roast in the oven for 25 minutes then remove them and drizzle the honey on top. Toss to coat and roast for another 5-10 minutes, until fork-tender and the edges are caramelized.
3-4 Tablespoons honey
Taste and season with more salt as needed. Optionally, toss with crumbled feta and sprinkle with fresh thyme.
Crumbled feta and fresh thyme for serving

Notes

Pan: Use a very large sheet pan. The more space the sweet potatoes have, the better they roast. An overcrowded pan results in steamed potatoes rather than crispy roasted potatoes. Use two sheet pans if needed.

Storage: Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven at 400 until heated through to bring back some of the crisp.

Nutrition

FAQs

Can I leave the skin on?

Yes! Just scrub them really well. The skin adds fiber and gets slightly chewy when roasted.

Why aren’t mine crispy?

They were probably too close together. Give them space so the hot air can circulate.

What oven temperature is best for roasting sweet potatoes?

425°F is the sweet spot for roasting potatoes. It’s high enough for caramelization, but low enough to avoid burning the honey.

The post Honey Roasted Sweet Potatoes appeared first on What Molly Made.

Slow Cooker Shredded Chicken (Meal-Prep Friendly)

Molly Thompson — Mon, 20 Oct 2025 20:32:26 +0000

The Set-It-and-Forget-It Chicken I Make Every Week

Every Sunday, I toss a few chicken breasts in the slow cooker and call it my “weeknight sanity saver.” By dinner time, the house smells amazing, and I’ve got perfectly tender shredded chicken ready for tacos, salads, or a quick protein add-in for the kids’ meals.

After years of testing, I figured out the trick to making slow cooker chicken that stays juicy, not dry: a splash of apple cider vinegar and not overcooking it. This version has become my base for dozens of meals, and it works every single time.

Why it’s my go-to:

10 minutes of prep, max.
Tender, juicy texture that never dries out.
Adapts to any flavor (taco, BBQ, buffalo, etc.) for versatile lunches all week.
Freezer-friendly for months!
Makes busy weeknights feel calm and organized.

The Foolproof Formula for Juicy Shredded Chicken

Think of this as the “base recipe” for crock pot shredded chicken that always works. Just adjust the seasoning and flavors to make it your own!

Ingredient/Element	What to Use	Why it Matters
Protein	2-21/2 lbs boneless skinless chicken breast	Lean, shreds easily, stays juicy
Liquid	1 cup chicken broth	Adds moisture and flavor
Acid	1 Tbsp apple cider vinegar	Tenderizes and brightens flavor
Seasoning	2 tsp EACH garlic & onion powder, kosher salt, and pepper.	Builds balanced, all-purpose flavor
Slow Cooker Cook Time	LOW for 6-7 hrs or HIGH for 3-4 hrs	Long enough to tenderize, not so long it dries out

Why this works: The vinegar and broth create gentle steam that keeps the chicken juicy, while the dry seasonings build flavor that goes with any sauce later.

Jump to Recipe

How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

Step 1. Add everything to the slow cooker:Place chicken in a single layer at the bottom. Sprinkle with all seasonings, pour in the broth and vinegar.

Step 2. Cook and shred: Cover and cook on high for 3–4 hrs or low for 6–7 hrs low, until the chicken shreds easily and the internal temp is 165. Don’t overcook!

How to Tell When It’s Perfectly Done

Internal temperature: 165°F
Texture: fork-tender, juicy, pulls apart easily
Visual: light golden edges, opaque center

Endless Ways to Use Shredded Chicken

Once you’ve got a big batch, dinner is halfway done all week! Try these ideas:

Toss with buffalo sauce for a high-protein lunch bowl
Stir into chicken soup or white chicken chili
Mix with BBQ sauce for sliders or sandwiches
Add to enchiladas, quesadillas, or tacos
Serve over salads or grain bowls for easy lunches
Combine with pesto and toss into pasta or zucchini noodles

Cook once, eat these recipes all week: BBQ chicken salad, healthy chicken enchiladas, creamy chicken tortilla soup, thai curry noodle soup, or buffalo chicken casserole.

Flavor Variations & Quick Add-Ins

Chicken Thighs: Use boneless thighs for darker, richer flavor (reduce cook time ~ 30 min)

Taco Shredded Chicken: Add 2 Tbsp taco seasoning + ½ cup salsa before cooking.

BBQ Chicken: Replace broth with ½ cup BBQ sauce; add ¼ cup more after shredding

Buffalo Chicken: Stir in buffalo hot sauce after shredding, to taste.

Herbed Lemon Chicken: Add 1 Tbsp lemon juice + 1 tsp Italian seasoning

Make-Ahead, Storage, + Freezing

To Refrigerate: Cool completely and store in an airtight container up to 4 days. Reheat with a splash of broth to keep it moist.

To Freeze:Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat:Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Meal prep tip: I make a double batch and divide it into four bags: plain, buffalo, BBQ, and taco. Each night, I heat one and pair it with rice, salad, or roasted veggies. Total lifesaver.

More Protein to Meal Prep

Slow Cooker Shredded Chicken

This slow cooker shredded chicken turns out tender and juicy every time with just a few simple ingredients. It’s the ultimate meal-prep staple—perfect for tacos, salads, sandwiches, or freezing for quick weeknight dinners. Just season, set, and shred!

Course Dinner

Cuisine American

Diet Low Lactose

Keyword chicken dinner, slow cooker, slow cooker meal

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 221kcal

Author Molly Thompson

Ingredients

2-21/2 pounds chicken breast
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup low-sodium chicken broth or 1 cup water with 1 bouillion cube

Instructions

Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Notes

Refrigerate: Cool completely and store in an airtight container up to 4 days.

To Freeze: Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat: Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Flavor Additions:

Taco-style: Add 2 Tbsps taco seasoning + ½ cup salsa.
BBQ: Replace broth with ½ cup BBQ sauce, add ¼ cup more after shredding.
Buffalo: Drain excess liquid and stir in buffalo sauce to taste after shredding

Nutrition

FAQs

Can I put frozen chicken in the crock pot?

It’s not recommended. Frozen chicken heats too slowly, keeping it in the unsafe temperature zone for too long. Thaw it in the fridge first!

Can I use chicken thighs instead of breasts?

Yes! Boneless thighs work great. Just reduce cook time by about 30 minutes for the same tenderness.

How do I know when it’s done?

When it shreds easily with a fork and reaches 165°F internally. If it’s tough, it needs more time; if it’s mushy, it’s overdone.

How long does shredded chicken last?

Up to 4 days in the fridge or 3 months in the freezer when sealed airtight.

Can I double this recipe?

Yes, just make sure chicken is arranged evenly and check the internal temp. It may need up to 30 minutes longer!

The post Slow Cooker Shredded Chicken (Meal-Prep Friendly) appeared first on What Molly Made.

Mediterranean Breakfast Bowl

Molly Thompson — Thu, 18 Sep 2025 13:47:02 +0000

Why You’ll Love This Mediterranean Breakfast Bowl

When mornings get busy, I don’t always have time to meal-prep, which is why this high-protein breakfast has become a go-to. It’s quick, nourishing, and makes me feel like I’ve actually taken a moment for myself. The perfectly poached eggs are soft and jammy, the hummus is creamy, and the veggies add crunch and freshness.

Reasons you’ll love it too:

Quick & easy: Done in 10 minutes
High in protein and fiber: Keeps you full longer!
Made with Happy Egg: Happy Egg’s beautiful orange yolks come from happy hens that roam outside.
Customizable: Swap veggies, try different toppings, use store-bought or homemade hummus
Balanced & beautiful: Fresh herbs, healthy fats, and a mix of textures

Love eggs for breakfast? Use Happy Egg Free Range eggs to make baked feta eggs, over medium eggs, or fluffy egg sandwiches next.

Ingredients You’ll Need

Happy Egg: Their bright orange yolks and rich flavor take these poached eggs to the next level. Happy Egg believes the best free range, organic, and pasture-raised eggs come from happy hens raised on caring family farms (and I agree!).
White vinegar: Helps the eggs hold together while poaching.
Mini cucumber: Crisp and refreshing.
Avocado: Creamy texture plus it adds healthy fats and fiber to keep you full all morning.
Cherry tomatoes: Adds a juicy and sweet balance to the savory elements.
Lemon juice: Brightens up the dish and ties the salad together.
Fresh: My Lebanese friend puts parsley on everything and it really makes the Mediaterranean salad feel authentic to the cuisine.
Hummus: The creamy base that complements the eggs. Use homemade or store-bought.
Optional toppings: Pine nuts, pickled red onion, dill, chives, or hot honey for a finishing touch.

Jump to Recipe

How to Make this Quick Mediterranean Breakfast Bowl

Step 1. Poach the eggs:
Bring a pot of water to a boil. While waiting, crack each egg into a fine-mesh strainer to remove loose whites (this makes them neat). Transfer to a small bowl. Lower heat to a gentle simmer, add vinegar, and swirl the water into a vortex. Drop the eggs into the center and cook for 3 minutes until whites are set and yolks are runny.

Step 2. Make the salad:
While the eggs cook, toss cucumbers, avocado, and cherry tomatoes with lemon juice, olive oil, parsley, salt, and pepper in your serving bowl.

Step 3. Assemble the bowl (2 minutes): Push salad to the side and add a generous scoop of hummus. Dab eggs dry with a paper towel, then place on top. Finish with pine nuts, pickled onions, fresh herbs, or hot honey. Serve right away.

Tested Tips & Tricks

Strain the eggs before poaching: This removes loose whites and gives you picture-perfect poached eggs.
Use a vortex: Swirling water keeps the whites tight around the yolk.
Prep ahead: Chop veggies and make hummus up to 3 days in advance for even faster mornings.
Texture matters: Pair creamy hummus and avocado with crunchy cucumber and juicy tomatoes.

Variations & Swaps

Swap the hummus: Try tzatziki, greek yogurt, or labneh.
Spice it up: Sprinkle za’atar, smoked paprika, or drizzle chili oil on the top.
Hard-boiled eggs: if you aren’t a fan of runny poached eggs, check out this guide for hard-boiled eggs!

This recipe is sponsored by Happy Egg. All thoughts and opinions are my own. Head to their website to learn more.

More High-Protein Breakfast Recipes

Mediterranean Breakfast Bowl

This Mediterranean breakfast bowl is fresh, filling, and ready in 10 minutes. Creamy hummus, crisp veggies, and perfectly poached eggs make it a protein and fiber-packed breakfast you’ll crave any day of the week.

Prep Time 7

Cook Time 3

Total Time 10

Servings bowl

Calories 412kcal

Author Molly Thompson

Ingredients

2 Happy Egg Free Range eggs
2 teaspoons white vinegar
1 mini cucumber sliced
1/2 avocado peeled and diced
1/3 cup cherry tomatoes halved
1 teaspoon lemon juice
1 teaspoon sumac
Kosher salt and pepper to taste
2 Tablespoons finely chopped parsley plus more for topping
1/4 cup hummus homemade or storebought
Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey

Instructions

Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.
2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.
1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.
1/4 cup hummus

Nutrition

Recipe FAQs

Can I meal prep this bowl?

Yes. Prep the salad and hummus ahead. Poach eggs fresh in the morning, or make soft-boiled eggs and peel ahead of time for grab-and-go.

What’s the best hummus to use?

Homemade hummus has the best flavor, but a high-quality store-bought hummus works perfectly when you’re short on time.

How do I keep avocado from browning?

Toss diced avocado with extra lemon juice and store tightly covered in the fridge. But I recommend slicing it right before you eat it for best results!

Is this a high-protein breakfast?

Yes. Between the eggs and hummus, this bowl is filled with 20g of protein and 11 fiber to keep you full all morning. Add an extra egg if you want even more protein!

The post Mediterranean Breakfast Bowl appeared first on What Molly Made.

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

Molly Thompson — Thu, 28 Aug 2025 17:38:21 +0000

Why You’ll Dream About these Overnight Steel Cut Oats

The first time I made these steel cut overnight oats I toasted the oats just long enough to smell that nutty scent, and by morning they were so much softer than I expected.

I love that the oats continue to mellow in the fridge, making mornings effortless (and delicious). These jars let me balance protein, fiber, and fats with simple additions and toppings like fruit and nut butter.

Why you’ll love them too:

Starts with a toasty, nutty aroma that turns creamy overnight.
1:2 liquid ratio keeps texture balanced, never mushy.
High‑fiber breakfast that keeps you full and energized.
Totally customizable and portable for busy mornings.

Love oats for breakfast? Try blended overnight oats, strawberry cheesecake overnight oats, or blueberry baked oatmeal next.

What’s the Difference Between Steel Cut Oats and Rolled Oats?

If you’ve only made traditional overnight oats with rolled oats like these pumpkin overnight oats or blueberry overnight oats, you may notice a big difference in texture.

Rolled oats (old-fashioned oats) are whole oats that have been steamed and pressed. They absorb liquid quickly and soften into a creamy (almost pudding-like) texture when soaked overnight.
Steel cut oats are the inner kernels of whole oats that have been cut down into 2 or 3 pieces using a steel blade (hence the name). This leaves them chewier and nuttier (never mushy). Because they’re less processed, they take longer to soak.

Steel cut oats offer several benefits because they’re high fiber, low glycemic, and naturally gluten-free.

TLDR: rolled oats = creamier; steel cut oats = chewier, nuttier, and more filling (thanks to fiber).

Ingredients You’ll Need

Butter or coconut oil: to enhance the flavor of the oats and help break down the tougher outside of the oats.
Steel cut oats: whole‑grain, minimally processed, chewy, and high fiber!
Water and/or milk: use a blend of water and milk for creamier oats.
Flavor boost: 1 tsp kosher salt or vanilla.
Mix-ins: protein powder, dried fruit, nut butter etc.
Optional toppings: chia or flax seeds, fresh fruit (berries, banana or apple), nut butter, cinnamon, maple syrup, or dried fruit

Jump to Full Recipe

How to Make Creamy Make-Ahead Steel Cut Oats

Toast the oats: In a medium saucepan over medium heat, melt the butter or coconut oil. Add the steel cut oats and toast, stirring, until the aroma is toasty and nutty.

Boil and simmer: Add liquid and salt, bring to a boil. Cover and simmer for 1 minute, then remove from heat to let oats start absorbing liquid. This helps to get the breakdown of the oats started for softer oats.

Divide and chill: Spoon oats into jars (4–5), cover, and refrigerate overnight—8 to 12 hours lets oats absorb all liquid and soften fully.

Serve chilled or warm: For cold overnight steel cut oats oats, enjoy from the fridge. To warm, heat in the microwave for 1-2 minutes with a splash of milk.

Tested Tips and Tricks

Don’t skip toasting and simmering the oats. This enhances the nutty flavor and speeds up the softening.
Soak together or separately. I tried both methods and they’re nearly identical. Soaking together ensures consistency but separate jars makes them easy to grab-and-go.
Know what texture to expect. We’ve covered this, but it’s important to note that steel cut oats will have more chew.

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Overnight Steel Cut Oats

This hearty batch of overnight steel cut oats starts with lightly toasted oats soaked in a 1:2 oats‑to‑liquid ratio and refrigerated for 8–12 hours. They make mornings simple, so you can wake up to a creamy, fiber‑packed breakfast all week. Enjoy them chilled or quickly warm and top any way you like! They're the perfect healthy, customizable breakfasts.

Course Breakfast

Cuisine American

Diet Low Calorie

Keyword breakfast, healthy breakfast, meal prep breakfast, oatmeal, quick breakfast

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 179kcal

Author Molly Thompson

Ingredients

1 Tablespoon unsalted butter or coconut oil
1 cup steel cut oats
2 cups water or equal parts water and milk for creamier oats
1 teaspoon kosher salt
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Instructions

Toast oats (1-2 min): Melt the butter in a medium saucepan over medium heat. Add the steel cut oats and salt, toast for 1-2 minutes, until slightly nutty.
1 Tablespoon unsalted butter, 1 cup steel cut oats, 2 cups water, 1 teaspoon kosher salt
Boil and simmer (2 min): Pour in the water (or milk) and bring to a boil over high heat. Reduce to low, cover, and simmer for 1 minute then remove from the heat and cool slightly.
Soak (8-12 hrs): Divide into 4 jars or transfer to one big bowl. Cover and refrigerate for 8-12 hour, until the oats absorb all of the liquid and are softened and creamy. They should still have some chew to them.
Serve: To serve chilled, stir, add splash of milk, and top as desired. For warm oats, stir in a splash of milk and microwave for 1-2 minutes. Top and enjoy!
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Notes

High-Protein Overnight Steel Cut Oats: I highly recommend adding 2-3 scoops of protein to this mix to balance out the macronutrients to keep you full! I love this vanilla protein powder or this flavorless protein powder. Add an extra 2 Tbsp of milk for every scoop of protein.

Toppings to balance blood sugar: add some chia seeds and raspberries to boost the fiber even more and finish with a dollop of nut butter for healthy fats. That’s my favorite way to serve them!

Storage. Keep in the fridge in an airtight for up to 5 days.

Consistency tip. Steel cut oats have a chewier and firmer texture than typical rolled oats, so keep that in mind! For this recipe, a shorter soak = firmer and chewier texture, while a longer soak yields a creamier texture.

Nutrition

FAQs

Why toast and simmer the oats?

Toasting enhances the nutty flavor and simmering accelerates the softening processes (recommended because steel cut oats are firmer and chewier than rolled oats).

Will they get slimy?

Using the right ratio of 1:2 oats to liquid makes sure they’re not slimy or mushy. Steel cut oats tend to be chewier anyway, so they’re hardly ever slimy.

Can I divide before soaking?

You can soak them in one big bowl or divide them into meal prep jars then soak. I’ve tried both and there isn’t much of a difference.

How long do they last in the fridge?

They stay fresh and delicious in an airtight container for up to 5 days. Day 1 they’ll be slightly firmer, and by day 5 they’re ultra-creamy.

Can I eat them cold?

Absolutely—cold oats stay creamy with a splash of milk and are perfect for grab-and-go mornings. You can zap them in the microwave with a splash of milk too if you want them warm and cozy.

The post Overnight Steel Cut Oats (Quick Make-Ahead Recipe) appeared first on What Molly Made.

Perfect Marinated Grilled Salmon Recipe

Molly Thompson — Wed, 25 Jun 2025 15:44:14 +0000

Why This Will Be Your Go-To Grilled Salmon

Juicy flakes, crisp grill marks, and a bright lemon-garlic glaze—this is the grilled salmon recipe that disappears first at every cook-out. The marinade is simple pantry magic (soy, brown sugar, lemon, parsley) and does the heavy lifting while you wrangle kids and side dishes.

No-fail grilling cues (never sticks) – cook until it releases, flip once, and it’s tender, moist, and flaky.
30-second marinade – whisk pantry staples, drop in fillets, park in the fridge.
Perfectly flavored marinade – sweet, salty, citrusy; kid-friendly yet still date-night worthy.
Healthy dinner hero – high protein, omega-3s, naturally dairy-free.

Make it a meal: serve this grilled salmon recipe with grilled peach salad, tomato peach burrata salad, or another cookout side dish.

Ingredients Line-Up & Swaps

Ingredient	What it does	Swap ideas
Soy sauce	Salty umami	Coconut aminos or tamari for GF
Brown sugar	Sweetness + caramelization	Maple syrup or honey
Olive oil	Locks in moisture	Avocado oil
Lemon juice + zest	Bright acidity	Lime
Fresh parsley	Herby freshness	Cilantro or dill
Salmon fillets	Protein star	Whole salmon fillet

Grab your tongs, cue the playlist, and let that lemon-garlic aroma bring everyone to the patio—dinner’s on in ten!

Perfect Marinated Grilled Salmon

Juicy, char-marked grilled salmon fillets soak in a zesty lemon-garlic–soy marinade for 1–8 hours, then hit a 400–450°F grill: 4–5 min flesh-side, 4–5 min skin-side to 125–130°F. Rest 2 minutes, brush with a splash of lemon and parsley—dinner’s done. It's perfectly flaky, tender, juicy, and never sticks to the grill!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword 30 minute meal, easy dinner, gluten free dinner, healthy dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings fillets

Calories 231kcal

Author Molly Thompson

Ingredients

2 Tablespoons soy sauce or coconut aminos
3 Tablespoons brown sugar or maple syrup
2 Tablespoons olive oil
2 Tablespoons lemon juice (about 1 lemon)
1 Teaspoon lemon zest (about 1 lemon)
1/4 cup finely chopped parsley plus more for topping
1 Teaspoon kosher salt
Black pepper to taste
4 (4-6oz) skin-on salmon filets

Instructions

Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.
2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.

Notes

Cooking & Doneness Tips

Internal temp: For medium salmon, grill until the internal temp reaches 125–130°F, then rest to reach 130–135°F.
Visual cues: The salmon should flake easily with a fork and appear slightly opaque in the center.
Rest time: Let the salmon rest for 1–2 minutes after grilling to help the juices redistribute.

How to Keep Salmon from Sticking

Clean the grill grates very well before preheating.
Brush the grates with high-heat oil (like avocado).
Grill flesh-side down first and don’t flip too early—wait until it naturally releases.
A fish spatula helps prevent tearing.

Make-Ahead & Storage

Marinate ahead: You can marinate the salmon up to 8 hours in advance. Don’t exceed 12 hours or the acid may break down the texture too much.
Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet with a splash of lemon juice or olive oil, or eat cold on salad.

Substitutions

Soy sauce: Use coconut aminos for gluten-free.
Sweetener: Maple syrup works great in place of brown sugar.
Herbs: Swap parsley with cilantro or dill for a different flavor profile.

Nutrition

Step-by-Step Walkthrough

Marinate – Whisk soy, sugar, oil, lemon juice/zest, parsley, salt & pepper. Submerge salmon, cover, chill 1–8 h.

Grill salmon — Lay fillets flesh-side down, lid closed, 4–5 min. Slide a fish spatula under, flip to skin-side, lid closed another 4–5 min to 125–130 °F internal.

Pro Tips to Prevent Sticking

Scrub last-night’s burger bits off the grates.
Oil the grates really well.
High heat = quick sear = natural release.
If the fillet doesn’t release after 4 min, give it 60 sec more—then it will.

Here’s a few more tips to prevent fish from sticking to the grill.

Grilled Salmon FAQs

Can I grill frozen salmon

Thaw overnight for best texture; frozen fillets tend to stick and overcook on the outside.

Skin on or off?

Skin-on acts as a built-in spatula and protects the flesh—keep it.

Sweetener alternative?

Swap 3 Tbsp maple syrup or keto brown-sugar substitute 1:1.

How long does grilled salmon keep?

Store in the fridge for 3 days in airtight container; reheat gently or flake cold onto salads, like this crispy rice salad.

Storage & Leftovers

Fridge: 3 days—great for meal-prep bowls.
Freeze: Cool, wrap tightly, freeze up to 2 months; thaw in fridge.
Repurpose: Flake into tacos, pasta, or salmon salad with Greek yogurt.

More Salmon Recipes

Salmon with mango salsa (grilled or baked)
Grilled Greek salmon
Blackened salmon
Salmon Caesar salad
Glazed honey garlic salmon

The post Perfect Marinated Grilled Salmon Recipe appeared first on What Molly Made.

Shrimp Pad Thai (Better-Than-Takeout)

Molly Thompson — Thu, 19 Jun 2025 20:25:23 +0000

Reader-Favorite Pad Thai, Upgraded for Quick Protein!

Pad Thai became my weeknight obsession years ago, after I set out to recreate the magic of our favorite take-out spot—minus the extra oil and mystery ingredients.

Dozens of test batches (and plenty of peanut-butter-spattered notes) later, my healthy chicken Pad Thai has become a reader favorite on the blog.

This new shrimp version keeps that same balanced sweet-tangy sauce, but adds juicy sautéed shrimp for quick protein—and it’s still on the table in 30 minutes-flat. Here’s why you’ll love this pad thai with shrimp:

Weeknight-fast: one wok, 30 minutes, done.
Balanced flavor: salty-sweet, tangy, umami + customizable heat.
Naturally dairy-free with an easy gluten-free swap (use coconut aminos).
Better texture: no soggy noodles or rubbery shrimp—step-by-step timing below.
High-protein: about 500 calories and 32g of protein per serving.

Love restaurant-worthy recipes at home? Try Miso Pork Ramen, Gochujang Noodles, or Thai Curry Noodle Soup next.

Ingredients You’ll Need

Full list of measurements live in the recipe card.

Ingredient	Why It’s Used	Easy Swap
Wide rice noodles	Traditional chew; follow package directions.	Any flat rice noodle ¼-inch wide.
Shrimp (peeled & deveined)	Quick-cooking protein; buttery flavor.	Chicken or extra-firm tofu cubes.
Red bell pepper + carrots + beans sprouts	Crunch and color—classic veggie trio.	Swap zucchini or snap peas.
Shallot & garlic	Savory backbone	Yellow onion + garlic powder in a pinch.
Eggs	Signature Pad Thai silkiness + extra protein.	Omit and add extra shrimp for egg-free.
Peanuts & cilantro	Crunch + fresh herbs for finish.	Cashew & Thai basil
Pad Thai Sauce	50% salty, 30% sweet, 20% sour/heat—see next section.	Store-bought Pad Thai sauce in a rush (but fresh tastes best!).

Pad Thai Sauce Ratio

4 parts salty : 3 parts sweet : 2 parts tangy : 1 part spicy
(Soy sauce / coconut aminos, coconut sugar, rice vinegar + lime, sriracha)

Add 3 Tbsp creamy peanut butter and a splash of fish sauce for authentic depth.

Step-by-Step Instructions

Cook noodles. Cook according to package directions. Drain well.

Mix sauce. Whisk soy, lime, vinegar, fish sauce, coconut sugar, sriracha, peanut butter, and ginger until smooth.

Sear shrimp. Heat 1 Tbsp sesame oil in a ripping-hot wok; cook shrimp 1–2 min per side until pink & opaque (120–125 °F). Remove to plate.

Stir-fry veggies. Add remaining oil. Sauté bell pepper & shallot 2–3 min; add carrots & garlic, cook 1 min more.

Scramble eggs. Push veggies aside, pour in beaten eggs, stir until just set.

Combine & sauce. Return shrimp, add noodles + sauce. Toss over medium heat until noodles absorb sauce and everything glistens.

Shrimp Pad Thai

Juicy shrimp, chewy rice noodles, and a lightened-up sweet-tangy peanut sauce come together in one wok for a 30-minute Shrimp Pad Thai that tastes like take-out but fits a weeknight. Naturally dairy-free with an easy gluten-free swap, this reader-tested favorite delivers balanced Thai flavor without fuss.

Course Dinner

Cuisine Asian

Diet Gluten Free

Keyword 30 minute meal, asian, healthy dinner, shrimp dinner

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 546kcal

Author Molly Thompson

Ingredients

Shrimp Pad Thai

8 oz wide rice noodle
2 Tablespoons sesame oil divided
1 lb shrimp peeled and deveined
1 red bell pepper thinly sliced then halved
1 shallot minced
1 cup matchstick carrots
4 cloves garlic minced
3 eggs beaten
2 cups bean sprouts
2 green onions chopped
1/2 cup unsalted peanuts roughly chopped
1/4 cup cilantro chopped

Pad Thai Sauce

1/4 cup soy sauce or coconut aminos for gluten free option
1 Tablespoon lime juice
2 Tablespoons rice vinegar
1 Tablespoon fish sauce
3 Tablespoons coconut sugar or brown sugar
1 Tablespoon sriracha or red chili paste plus more if you want more heat
3 Tablespoons creamy peanut butter
1/2 teaspoon ground ginger

Instructions

Cook Noodles (8-10 min): Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. When the noodles are done, strain them. Toss them with 1 tablespoon of sesame oil and set aside.
8 oz wide rice noodle, 2 Tablespoons sesame oil
Mix Sauce (2 min): While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy. Then set aside.
1/4 cup soy sauce, 1 Tablespoon lime juice, 2 Tablespoons rice vinegar, 1 Tablespoon fish sauce, 3 Tablespoons coconut sugar, 1 Tablespoon sriracha or red chili paste plus more if you want more heat, 3 Tablespoons creamy peanut butter, 1/2 teaspoon ground ginger
Sear Shrimp (3 min): Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the shrimp and cook without moving for 1-2 minutes on each side, until pink and opaque. Transfer to a clean plate or bowl.
1 lb shrimp
Stir Fry Veggies (4 min): Add the red pepper, bean sprouts and shallots to the same pan and cook on medium heat for 2-3 minutes, until soft. Add the carrot and garlic and cook for 1-2 minutes.
1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic minced, 2 cups bean sprouts
Scramble Eggs (1 min): Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.
3 eggs beaten
Combine & Sauce (2 min): Add the shrimp back to the pan with the cooked noodles and sauce and mix well to coat everything.
2 green onions, 1/2 cup unsalted peanuts, 1/4 cup cilantro

Notes

Gluten-free: swap soy sauce for coconut aminos and double-check fish sauce brand.

Heat level: 1 Tbsp sriracha = medium. Add extra at the table for spice lovers.

No wok? Use a 12-inch stainless skillet and work fast to keep heat high.

Make-ahead: whisk sauce up to 5 days early; store in jar in fridge.

Leftover tip: Rinse cold noodles briefly, then reheat in skillet with 2 Tbsp water to loosen.

Nutrition

Variations & Dietary Tweaks

Low Carb: Swap rice noodles for spiralized zucchini; stir-fry 1 min.
Vegetarian: Trade shrimp for cubed pressed tofu; increase fish sauce to 1 Tbsp mushroom-soy + ½ tsp salt.
Extra protein: Add ½ cup cooked edamame with the bean sprouts. Scramble 1-2 more eggs.

Storage Tips

Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet for 3-4 minutes with a splash of water.

Freeze: Not recommended (noodles break).

Shrimp Pad Thai FAQ

Why did my noodles turn gummy?

Soaked too long or over-stirred in sauce. Aim for al dente before they hit the wok and toss gently.

Can I use pre-cooked shrimp?

Yes—add at the very end just to warm, or they’ll turn rubbery.

Calories in shrimp pad thai?

At ~450 calories and 30 g protein per serving (shrimp version), it beats most take-out and is naturally dairy-free.

The post Shrimp Pad Thai (Better-Than-Takeout) appeared first on What Molly Made.

Cucumber Tomato Avocado Salad

Molly Thompson — Fri, 09 May 2025 08:00:00 +0000

Why you’ll love this Cucumber Tomato Avocado Salad!

Refreshing salad, without any lettuce.
Great side dish for cookouts and summer picnics.
The fresh ingredients are perfect for summer months.
Takes 15 minutes to make.
Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

Make the dressing: Whisk the dressing ingredients together in a small bowl.
Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
Toss it together: Pour the dressing over the ingredients.
Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Course Healthy, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword avocado, BBQ, cookout recipe, cucumber

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 226kcal

Author Molly Thompson

Ingredients

1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
2 avocados quartered and cut into chunks
1 pint cherry tomatoes cut in half lengthwise
1/2 small red onion peeled and cut into small small pieces
3 Tablespoons lime juice (about 1 lime)
1/4 cup extra virgin olive oil (avocado oil works too)
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon salt
1/4 cup cilantro finely chopped

Instructions

Start by whisking all of the dressing ingredients together in a small bowl then set aside.
3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
1 English cucumber, 2 avocados
Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.

Recipe variations:

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

The post Cucumber Tomato Avocado Salad appeared first on What Molly Made.

Healthy Reese’s Eggs (High Protein)

Molly Thompson — Wed, 02 Apr 2025 20:30:02 +0000

A Better For You Easter Treat

If you’re looking for a healthier version of Reese’s peanut butter eggs that still hits the sweet, peanut buttery spot—these high protein peanut butter eggs are it.

Instead of processed peanut butter, powdered sugar, and chocolate, we’re making healthy reese’s eggs with only 4 ingredients: natural peanut butter, maple syrup, protein powder, and dark chocolate.

Perfect for a healthier Easter sweet treat, a freezer stash snack, or a fun weekend recipe to make with the kids.

Want more healthy chocolate snacks? Try my healthy Twix bars or healthy buckeyes next!

How to Make Healthy Reese’s Eggs

What you need: creamy natural peanut butter, maple syrup (or honey), vanilla protein powder, and dark chocolate.

Jump to Recipe

Add to Instacart

Step-by-Step Instructions

Mix the peanut butter, protein powder, and maple syrup.

Scoop, shape into eggs, and freeze on a parchment lined baking sheet.

Dip into melted dark chocolate.

Drizzle with chocolate, sprinkle with sea salt, and freeze to set.

More Healthy Desserts You’ll Love

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Healthy Reese’s Eggs (High Protein)

These healthy reese's eggs taste like your favorite candy, but with better ingredients like natural peanut butter, maple syrup, protein powder, and dark chocolate. They’re high in protein (10g), low in sugar, vegan, and gluten-free. They're coated in rich dark chocolate—perfect for a sweet snack or healthier Easter dessert!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword easter recipe, healthy snack, high protein, kid friendly

Prep Time 20

Cook Time 0

Total Time 20

Servings eggs

Calories 179kcal

Author Molly Thompson

Ingredients

1 cup natural peanut butter stirred well
1 Tablespoon maple syrup
2 (24g) scoops vanilla protein powder
2 (3-4 oz) bars dark chocolate chopped (I used Lily’s)

Instructions

Line a large sheet pan with parchment paper.
In a medium mixing bowl, stir together peanut butter, maple syrup, and vanilla protein powder. Let it sit for 1-2 minutes to allow the moisture to absorb the powder and firm up. It should be slightly soft, but not too soft to handle.
1 cup natural peanut butter, 1 Tablespoon maple syrup, 2 (24g) scoops vanilla protein powder
Use a small cookie scoop (about a heaping Tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press them down with your fingertips and form into an egg shape. Transfer the baking sheet to the freezer for 15 minutes, or overnight.
Place the chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each, until melted and smooth.
2 (3-4 oz) bars dark chocolate
Place each egg top-down in the melted chocolate then use a fork to flip it over. Lift the egg out of the chocolate and gently shake off any excess chocolate, scraping the bottom on the side of the bowl. Place back on the baking sheet and repeat with remaining eggs. The chocolate will set while you dip them because the eggs are cold. Drizzle each one with additional melted chocolate and sprinkle with flaky sea salt if desired.
Place back in the freezer to set for 10-15 minutes if needed. Store in an airtight container in the fridge or freezer once set.

Notes

Protein Powder. I used Be Well by Kelly Vanilla Protein Powder.

Less Sugar. Use a sugar-free dark chocolate like Lily’s or Hu Kitchen.

Dark Chocolate Chips. I tested these with a chocolate bar and chocolate chips and found the bar to be much smoother and easier to work with. You can use chocolate chips, but will need to add 1 Tbsp of coconut oil to thin it out slightly.

Peanut Butter. Be sure to use a natural one that’s only nuts and salt and stir it well. I used Justin’s peanut butter. You could swap it for another nut butter like cashew butter, almond butter, or even tahini for a nut free option.

No Protein Powder. If you don’t have vanilla protein powder on hand, you can swap it for 2-3 Tablespoons of coconut flour or oat flour.

Storage. Store them in an airtight container or freezer bag for up to 3 months. Enjoy straight from the freezer!

Nutrition

The post Healthy Reese’s Eggs (High Protein) appeared first on What Molly Made.

Crispy Rice Salad

Molly Thompson — Fri, 21 Mar 2025 14:30:58 +0000

This Crispy Rice Salad is Fresh, Crunchy, and Full of Flavor

This viral Thai crispy rice salad is a fun riff on Nam Khao, a traditional Laotian appetizer-style salad made with crispy rice and bold, fresh flavors. It starts with seasoned rice that gets baked until golden and crunchy, then tossed with crisp veggies, herbs, and a creamy tahini dressing that pulls everything together.

It’s bright, crunchy, and totally crave-worthy—plus naturally dairy-free and gluten-free (if you use coconut aminos). This is the kind of salad that feels light but still satisfies, making it perfect for lunch or a colorful dinner (especially if you add protein like rotisserie chicken or blackened salmon).

Molly Yeh shared a version on her Instagram, and I knew I had to make my own! It’s the perfect way to use leftover rice.

How to Make Crispy Rice Salad

Ingredients You Need

Step-by-Step Instructions

Bake the rice until crispy.

Make the dressing.

Add the salad ingredients to a large bowl.

Mix with the dressing.

Recipe Tips & Variations

Use leftover rice. Day-old rice works best here because it’s dry and crisps up nicely in the oven.
Adjust the heat. Add more or less chili crunch based on your spice preference. You can also use sriracha or leave it out for a mild version.
Swap the veggies. This salad is flexible—try shredded carrots, bell peppers, or snap peas in place of cabbage or cucumber.
Make it a meal. Add grilled chicken, crispy tofu, or shrimp for a protein boost and turn it into a full dinner.

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Crispy Rice Salad

This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.

Course Healthy, Lunch, Main Course, Salad

Cuisine American, Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword healthy salad, thai recipe, viral recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 337kcal

Author Molly Thompson

Ingredients

Crispy Rice Salad

2 cups cooked white rice leftover or cooked and cooled
1 Tablespoon soy sauce or coconut aminos
1 Tablespoon sesame oil
1-2 teaspoons chili crunch (I use Momofuku), or sriracha
2-3 cups shredded red cabbage
3 mini cucumber sliced
1 cup edamame (10oz frozen) steamed and shelled
1/4 cup chopped green onions thinly sliced (about 4-5)
1/3 cup cashews chopped
2 Tablespoons fresh cilantro chopped
1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

1/4 cup tahini
1 Tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon chili crunch (I use Momofuku), or sriracha
2 Tablespoons maple syrup
2 Tablespoons lime juice 1 lime
1 Tablespoon mirin or rice vinegar
1 Tablespoon soy sauce or coconut aminos

Standard – Metric

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,

Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.

Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

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