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Fruit Yogurt Popsicles

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Finally! Some nice weather here in Ottawa. That means it’s time for some cool and colorful treats! These nutritious fruit yogurt popsicles are the perfect seasonal, refreshing treat! With just two (or three if you add a sweetner) ingredients, they make a simple, easy dessert or any time of the day option!

ABOUT YOGURT POPSICLES

When it comes to frozen desserts, it doesn’t get much easier, healthier or more delicious than yogurt popsicles!

  • EASY: Just stir together flavored yogurt and fruit, pour it into molds, and freeze! Two simple ingredients (three if you add a sweetener)!
  • HEALTHY: Filled with vitamins, calcium, protein and antioxidants! Plus no artificial sweeteners or dyes!
  • DELICIOUS: Creamy, tasty yogurt and bursts of flavorful fruit!
Colorful raspberry and yogurt swirled popsicles on a counter and frozen raspberries

HOW TO MAKE YOGURT POPSICLES

These homemade yogurt popsicles can be made with a swirl design and flavor or with the yogurt and fruit all mixed together. They’ll be beautiful and delicious either way!

WITH A POPSICLE MOLD

This is my first year with a popsicle mold and I love it. I like the size and shape of the popsicles it makes. It also makes making popsicles super easy.

WITHOUT A POPSICLE MOLD

You can also make these without a popsicle mold! Just pour the mixture into dixie cups, cover them with aluminum foil and stick the sticks in.

SIMPLE INGREDIENTS

Follow the recipe exactly or make your own variation according to your taste preference or what you have in the fridge or freezer!

Yogurt: I used regular vanilla. Flavored Greek yogurt is a great option too. Greek yogurt popsicles are delicious and super creamy! Whatever type you use, I would recommend using full fat and flavored yogurt since we are not adding a ton of other ingredients.

Fruit: I used frozen raspberries. I thawed them slightly then tossed them in the blender for just a couple of pulses. If you’re using fresh, you can get away with just giving them a couple of rough chops or simply stirring them into the yogurt is fine.

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Fruit Yogurt Popsicles

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American
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Description

These healthy fruit yogurt popsicles are the perfect refreshing summer treat! With just two or three ingredients, they make an easy, delicious dessert or any time of the day treat!

Scale

Ingredients

  • 1 3/4 cups raspberries, (or fruit of your choice), semi pureed or chopped
  • 2 1/4 cups vanilla yogurt, regular or Greek yogurt
  • 2–3 tablespoons honey,  maple syrup, or granulated sugar, to taste

Instructions

  1.  In a medium sized bowl, add the yogurt. Add the raspberries (either whole or slightly pureed). For a marbled look, give them just a few stirs or stir completely if you like.  
  2. Taste and add honey or maple syrup if desired. 
  3. Spoon the mixture into the popsicle molds. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under warm water for at least 15 seconds to make it easier to remove them. Enjoy!

Keywords: Popsicles, raspberry, yogurt, raspberries, fruit, frozen, dessert, summer, berries

Tomato Beef Soup (Harira)

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Delicious and savory harira soup with bits of beef, parsley, pasta and pureed tomatoes.

Moroccan harira soup is a soup that you’ll find literally allover Morocco. It’s enjoyed every night during Ramadan and is also made throughout the year as a light dinner. Fresh tomatoes are slowly stewed in a beefy broth, herbs and spices and it makes a hearty, healthy, satisfying soup!

Just about every family in Morocco has a different recipe for this soup. You’ll find a slight variations in ingredients, flavor and appearance, but you always find a base of beef and onion, spices, parsley and cilantro and at least a couple of pounds of tomatoes.

Harira is served along with dates and lots of sweets every night during the month of Ramadan. Throughout the rest of the year, it shows up as a light dinner. Like many soups, harira is even more rich in flavor the next day. I’ve even seen it served with breakfast along with some rghaif or traditional Moroccan crepes (which I used to love with some Laughing Cow cheese!) I know soup for breakfast sounds a little odd, but it’s such a nutritious, soothing way to start the day.

Cubed beef and chopped onions in a pot with some olive oil.

The soup gets started by sauteeing cubed beef and an extra large onion in oil. Once the meat is browned and the onions are soft, you add the water, turmeric, ginger, a cinnamon stick, celery. chick peas and lentils. I’ve sometimes seen dried fava beans in harira which I loved! I need to add some next time. You can use dried chick peas or canned. If you use dried chick peas, be sure to soak them the night before.

Halved and seeded tomatoes on a cutting board.

While the beef is simmering away, peel your tomatoes. You should use at least two pounds. To peel my tomatoes, I like to cut an x in the bottoms of my tomatoes and drop them one at a time in boiling water for about 20 seconds. Makes them so much easier to peel!

A closeup picture of halved, seeded tomatoes in a blender to be pureed for moroccan harira soup.

Once peeled and deseeded, put them all in a blender (or in a “molinex” which is the word for blender in Moroccan Arabic). 🙂 Pour the tomatoes into a large pot on the stove and simmer on low. You’ll add some salt, pepper, chopped parsley and cilantro, and tomato concentrate. Once the beef and chick peas are cooked through, add the tomato mixture.

A pot full of freshly chopped parsley, pepper, pureed tomatoes and tomato concentrate.

To thicken the soup, I whisk some flour in water and pour that into the soup. Make sure the flour mixture is free of lumps before pouring it in the soup. Add pasta during the last few minutes. If you have smen, or preserved butter, add that towards the end as well. Smen has a strong smell and tastes a little like cheese. I think it adds a lot of taste to the soup and recommend using it if you can get your hands on some!

a delicious bowl of harira soup with pasta, bits of onion, chick peas and parsley and pureed tomatoes

I hope you enjoy this hearty, delicious harira soup recipe! It’s perfect year round and can go on your healthy but delicious food list!

For more North African recipes, try my:

Chicken Tagine with Preserved Lemons and Potatoes

Creamy Garlic Potato Fritters (Maakouda)

Shakshuka

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tomato beef soup with chick peas in white bowls

Tomato Beef Soup

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan
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Description

Make this healthy from scratch recipe for Moroccan tomato beef soup. It’s homemade, hearty, and delicious!

Scale

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1/2 pound beef, chopped into small 1/2 inch cubes
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 cinnamon stick
  • salt
  • 1 teaspoon pepper, divided
  • 8 cups water, divided
  • 2 stalks celery, leaves included, chopped
  • 3/4 cup dried chick peas, soaked and drained or canned and drained
  • 3/4 cup dried lentils, washed and drained
  • 6–7 tomatoes (about 2 pounds), peeled, seeded and blended
  • 1 tablespoon tomato concentrate
  • 1/4 cup plus 1 tablespoon parsley and cilantro, chopped, plus more for serving
  • 1/2 cup crushed vermicelli or acini di pepe
  • 3/4 cup flour
  • 1 teaspoon smen (aged butter), optional

Instructions

  1. In a large pot, saute the onions and meat in the oil over medium-high heat. Cook, stirring, until the onions are tender and the meat browns, about 5 minutes.
  2. Add the ginger, turmeric, the cinnamon stick, some salt, 1/2 teaspoon pepper, chick peas, lentils, celery, 7 cups water. Bring to a boil then reduce heat to medium, cover, and cook until the meat is cooked and the chick peas and lentils are tender.
  3. When the meat mixture is about halfway cooked, place the peeled, seeded tomatoes in a blender and blend until smooth. Pour the tomatoes into a large pot and gently cook over low heat. Add 1/2 teaspoon of pepper, the tomato concentrate, the chopped parsley and cilantro, and a pinch of salt. Stir to combine and warm through.
  4. When the meat mixture is cooked, whisk together the flour and 1 cup of water in a large mixing bowl. Pour the flour mixture into the tomato mixture and stir nonstop until flour is incorporated. Pour the tomato mixture into the beef mixture. Stir well to combine. Add the pasta and cook an additional 10 minutes.
  5. Adjust salt and add a bit more ginger and turmeric if desired. Stir in smen (if using) and top with additional parsley and cilantro.

Notes

*Add salt as you go and to taste and adjust salt once cooked. Add additional pinch of ginger and turmeric during the last 10 minutes of cooking, if desired, depending on taste.

Healthy Homemade Vegetable Soup

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Here’s a recipe that proves that you don’t need a long ingredient list or all afternoon to make something tasty and healthy. This Healthy Homemade Vegetable Soup uses some basic herbs, vegetables, and ingredients, most of which you may already have in your kitchen!

In addition to using a simple list of common ingredients, this soup couldn’t be easier to make. You chop and simmer potato, zucchini, carrot, onion, garlic, celery, tomato, parsley, cilantro with some broth and a bay leaf. Puree it and that’s it!

The flavors of the vegetables, broth and bay leaf are savory and delicious! I love this soup for lunch and dinner. Try it alongside a melt, sandwich or wrap!

The flavors in this Healthy Homemade Vegetable Soup definitely marry and get better with time so you’ll enjoy it just as much the second day. If you’re not planning on having it the next day, you can simply freeze the leftovers and defrost them when you want a homemade bowl of soup.

This soup can be made using vegetable, chicken or beef broth. I usually make mine with chicken broth, but I’m sure it’s delicious with vegetable and beef broth too. You can also swap out olive oil for butter if you want to add a bit of creaminess.

I love it as is, but there are lots of ways you can change it up or add to this soup. If you want some added protein and nutrition, go ahead and stir in a cup of cooked quinoa into the soup after it’s been pureed.

In addition to stirring in quinoa, here are are some of my toppings I like for this soup:

  • a dollop of creme fraiche or cream cheese
  • some Parmesan cheese
  • chopped green onions
  • shredded cheddar cheese
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a large glass bowl with a spoon and vegetable soup in it next to two soup bowls filled with soup and some bread on a white plate behind them

Easy Healthy Vegetable Soup

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Appetizer
  • Method: Stovetop
  • Cuisine: American
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Description

This recipe for Healthy Homemade Vegetable Soup is makes the best soup! It’s an easy, versatile recipe and is perfect for lunch or dinner!

Scale

Ingredients

  • 2 tablespoons olive oil
  • 2 potatoes, chopped
  • 2 zucchini, chopped
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 2 branches of celery with leaves, chopped
  • 1 tomato, chopped
  • 2 tablespoons fresh parsley and cilantro, chopped
  • 4 cups of chicken broth (can substitute vegetable or beef broth)
  • 1 bay leaf
  • salt and pepper

 

Instructions

  1. Wash and chop all the vegetables. Add them to a large pot along with the olive oil, broth, and bay leaf. Season with salt and pepper. Bring to a boil over medium heat. 
  2. Once boiling, cover and reduce heat to medium low. Cook for about 30 minutes or until all the vegetables are cooked through. Adjust the seasoning. Using an immersion blender or a blender, puree the soup then serve! 

Keywords: vegetarian, vegetable soup, lunch, dinner, appetizer, homemade, healthy

Cinnamon Apple Peach Smoothie

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A glass of a gorgeous, silky peach and apple smoothie.

Cooler, less humid days call for a different kind of smoothie. This healthy Cinnamon Apple Peach Smoothie is a super silky, naturally sweet smoothie recipe made with seasonal fruits and a touch of cinnamon.

September feels like the best of two seasons here in the Eastern Ontario and Northern New York. There’s nothing like soaking up the remaining cherished sunny days and having to reach for a sweatshirt on cooler nights. We also get both late summer fruits and veggies and the roll out of fresh fall produce!

A freshly peeled apple in a bowl with two peaches

This smoothie is my drinkable toast to this time of the year. Sweet late summer peaches, ripe fall apples and warm cinnamon. The result is a gorgeous goldenrod-hued glass full of nothing but sweet, fresh fruit flavor.

I got the idea for this drink when my Turkish friend once added chopped apples to a pot of simmering water for our tea. I loved the taste and idea of adding apples and was reminded of it the other day when thinking about what to do with some freshly picked apples. I wasn’t quite ready for apple pie or cider, so I combined them with another late summer/early fall fruit for a smoothie.

I love the silky thickness that the peaches add! For a more tropical peach smoothie, I love this one!

A white bowl filled with gorgeous, freshly sliced apples and peaches.

HOW TO MAKE AN APPLE PEACH SMOOTHIE

This smoothie has a unique preparation method, but is super easy to make! The first thing you’ll do is peel the apple then core and slice the apple and peaches. Bring the fruit and water to a boil and along with a cinnamon stick then let it simmer for 20-25 minutes.

Apple and peach slices simmering in a pot with water and cinnamon sticks.

Once the fruit is cooked, remove the cinnamon stick and blend the water and the fruit together. Refrigerate it for 2 hours or overnight.

The active prep time is the same as most of my smoothies which is about 5 minutes, but it’s definitely a good idea to refrigerate the smoothie for at least 2 hours. The flavor becomes a little more intense and it tastes better cold.

A pot full of stewed apple and peach slices being poured into a blender.

Sugar is optional! I added about a tablespoon to this. Add more or less if you like.

Freshly blended apple peach smoothie in a blender.

I sometimes compare smoothies with fruit and milk or yogurt to a healthy milk shake. This Cinnamon Apple Peach Smoothie is dairy free, so I’d compare it more to a drinkable sorbet!

two glasses of cinnamon apple peach smoothies on a counter with cinnamon sticks in front of them and an apple and a peach next to them

This silky, good-for-you smoothie is as delicious as it is gorgeous! It’s one of the healthiest, tastiest ways to enjoy the tastes of this beautiful time of the year!

For more delicious, healthy smoothies, make my:

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two cinnamon apple peach smoothies in glasses on a counter with cinnamon sticks in front of them and peaches and an apple next to them and a yellow towel behind them

Cinnamon Apple Peach Smoothie

  • Author: Natalie
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 smoothies 1x
  • Category: Drinks, Breakfast
  • Method: Blender
  • Cuisine: American, Vegetarian, Vegan
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Description

Make this healthy, easy Cinnamon Apple Peach Smoothie for a healthy breakfast or snack! Naturally flavored and sweetened with fruit! 

Scale

Ingredients

  • 2 peaches, pits removed, cut into eighths 
  • 1 apple, peeled, core removed, cut into eighths 
  • 1 cinnamon stick
  • 2 cups water

Instructions

  1. Add the peach, apple, water, and cinnamon stick in a pot and bring to a boil. Turn heat down to medium-low and cook for 20 minutes. Remove the cinnamon stick.
  2. Pour the fruit and its liquid into a mixer and blend. Add sugar if desired. Refrigerate for at least two hours before drinking.

Keywords: Smoothie, fruit smoothie, drink, peach, apple, healthy, breakfast, snack, vegan, vegetarian

Shepherd’s Pie with Ground Turkey

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Fluffy, creamy mashed potatoes topped with fresh parsley top this Turkey shepherds pie on a baking sheet.

I know it’s just barely September, but I couldn’t wait any longer to share this healthy Shepherd’s Pie with Ground Turkey! It’s loaded with fresh vegetables, a savory sauce, herb-infused ground turkey, and fluffy homemade mashed potatoes. It’s my cozy meal contribution to sweater season!

I came up with this recipe last month for my brother’s birthday. He requested something with mashed potatoes and I wanted something I could make the day before, so shepherd’s pie it was!

I made the mashed potatoes and filling the day before and just had to heat it through the day of the party. It’s a perfect make-ahead meal and one to keep in mind when you have a busy week or people coming to visit.

Delicious ground turkey thickly coated with sauce and mixed with chopped peas, carrots and onions.

Shepherd’s pie is typically made in winter and traditionally made with ground beef or lamb, but this is my somewhat lighter, healthier version made with ground turkey and slightly less butter in the mashed potatoes!

It’s a versatile recipe, so you can definitely substitute ground chicken or beef for the turkey. You can also swap out the carrots or peas for other veggies such as zucchini and/or corn.

Delicious ground turkey shepherds pie filling in a dish next to mashed potatoes.
A large wooden spoon spreading fresh, fluffy mashed potatoes over shepherd's pie.

I’ve made this recipe using a 9 x 9 inch pan and a 13 x 9 inch dish. I definitely prefer the smaller sized dish because it means each piece gets a thicker layer of filling and potatoes.

When spreading the potatoes on top, make sure to seal the edges so that sauce doesn’t ooze up along the sides. It’s also a good idea to put the dish on a parchment paper lined baking sheet in case some of the sauce does bubble over a little. Spread the potatoes in a smooth layer or use a wooden spoon or spatula to create little peaks that’ll brown nicely in the oven!

Perfectly browned mashed potatoes topped with parsley on top of turkey shepherds pie.
A large spoon digging into freshly made healthy turkey shepherds pie.

This homemade shepherd’s pie is basically a complete meal in one! Vegetables, meat, starchy potatoes all in one dish. You’ll love the way the turkey sticks to the mashed potatoes and how the mashed potatoes to soak up the sauce! Soooo good! The dish is tasty and hearty as is, but is even better when you serve it with a fresh green salad such as this Cranberry Feta Salad!

FOR MORE DELICIOUS DINNER RECIPES, TRY MY:

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a glass dish with shepherds pie topped with parsley and a large silver spoon in the dish

Shepherd’s Pie with Ground Turkey

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 6–8 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American
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Description

This Shepherd’s Pie with Ground Turkey recipe is a flavorful version of a comfort food classic! Fluffy, creamy homemade mashed potatoes top this hearty, filling of ground turkey and vegetables.   

Scale

Ingredients

FOR THE POTATOES

  • 2 pounds russet potatoes, peeled and chopped into 1-inch cubes
  • 3 tablespoons butter, melted
  • 1/4 cup sour cream
  • 1/4 cup milk
  • salt and pepper to taste

FOR THE FILLING

  • butter to grease the baking dish
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 branch of celery with leaves included, chopped
  • 1/2 cup peas, fresh or frozen
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 tablespoons parsley, chopped, divided
  • 1 tablespoon tomato paste
  • 2 tablespoons Dijon mustard 
  • 2 tablespoons flour
  • 1/2 cup low sodium chicken broth 
  • salt and pepper to taste

Instructions

FOR THE POTATOES

1. Place the potatoes in a medium saucepan and cover with cold, salted water. Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium and cook uncovered for 10-15 minutes or until potatoes are cooked. Drain the potatoes.

2. Add the melted butter, milk and sour cream to the pan the potatoes were cooked in followed by the potatoes. Season with salt and pepper. Mash the potato mixture with a potato masher until smooth. Set aside. 

FOR THE FILLING

1. Butter an 9 x 9 inch baking dish and preheat oven to 400 F.

2. Add the olive oil to a large skillet and place over medium high heat. Saute the onion, carrot and celery for 4 minutes, stirring often. Add the garlic and cook for an additional minute. Add the turkey, oregano and thyme, salt and pepper. Using a wooden spoon or spatula, break the turkey up and cook for 3-4 minutes or until browned.

3. Stir the flour in making sure to coat the meat with it and cook for an additional 1-2 minutes. Add 2 tablespoons of parsley, tomato paste, mustard and chicken broth. Bring the mixture to a boil then reduce heat to low. Cover and cook for 8-10 minutes or until sauce has begun to thicken. Add the peas into the sauce. 

PUTTING IT TOGETHER

1. Pour the turkey mixture into the prepared baking dish and use a spatula to spread it out evenly. Spread the mashed potatoes over the chicken mixture. Bake for 20-25 minutes. Once out of the oven, top with the remaining tablespoon of parsley and serve hot. 

Notes

  • Leftover mashed potatoes can be used if you have them! 
  • If desired, sprinkle the dish with 1/4 cup of shredded cheese just before baking. 

Keywords: shepherds pie, mashed potatoes, turkey, dinner

Easy Healthy Banana Smoothie

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a glass of a creamy, frothy banana smoothie with a banana next to it and a blender beside it and a blender top behind it

Bananas are found is most smoothie recipes, but have you ever had a banana smoothie? If not, you have to make one! Toss a banana and some milk in a blender and you’ll have an incredibly delicious, nutritious treat in less than five minutes! This Easy Healthy Banana Smoothie is simple, frothy, and creamy!

EASY TO MAKE

Here are a few reasons that make this the easiest smoothie you’ll probably ever make:

  • It only has two ingredients.
  • No need to pick anything up at the store. Its two ingredients are things most people always have on hand.
  • It’s simple, so no need to read through a long recipe.
  • All you have to do is peel a banana and bananas are the easiest fruit to peel.
  • It takes less than five minutes.
an overhead picture of a blender with milk and a banana in it
a blender full of thick, frothy, creamy banana smoothie

DELICIOUS AND NUTRITIOUS

Since the banana is the only ingredient other than milk, it definitely has a tasty banana taste. Once blended, this Easy Healthy Banana Smoothie becomes both frothy and creamy! I call it a smoothie, but because of how delicious it is, it could also a healthy banana milkshake!

The fact that the smoothie is naturally sweet without the addition of sugar makes this drink healthy as well! This smoothie is full of protein, potassium and fiber.

I use milk for my banana smoothie, but feel free to swap out the milk for almond milk or another milk of your choice.

a blender pouring thick, frothy, creamy banana smoothie into a glass

BREAKFAST, A SNACK, OR A HEALTHY DESSERT

I first had this simple smoothie in Morocco where people sometimes have it as part of a breakfast or a snack. People make it at home and in cafes and juice bars. I used to love to order it with fresh miloui which are like crepes.

Now here miles away in Ottawa I make it as part of a healthy breakfast, snack, or even dessert. I love making it for others and seeing their reaction when I tell them that this treat is made from bananas and milk only and that there’s no sugar added!

a blender pouring thick, frothy, creamy banana smoothie into a glass

GIVE IT A TRY!

Given that you most likely have the two ingredients on hand and that it takes less than five minutes to make, there’s no reason not to try this smoothie! If you’re like me, you’ll be making and enjoying it for years!

Smoothie lover? Try my:

Orange Mango Peach Smoothie

Blueberry Banana Smoothie

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a glass full of a frothy, creamy banana smoothie with a blender lid behind it and a banana next to it

Easy Banana Smoothie Recipe

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 smoothies 1x
  • Category: Smoothie, drinks
  • Method: Blender
  • Cuisine: American, Moroccan
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Description

This two ingredient Easy Healthy Banana Smoothie recipe is healthy, frothy and delicious. Enjoy it as a a nutritious snack or breakfast.

Scale

Ingredients

  • 1 cup milk
  • 1 banana, fresh or frozen

Instructions

1. Combine the milk and banana in a blender. Blend til smooth. Enjoy!

Notes

Makes two 3/4 cup smoothies. If you want larger sizes or to make some for more people, just double the recipe! 

Keywords: banana, smoothie, milk, breakfast, healthy, Moroccan

Healthy Fruit Yogurt Bowl Recipe

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A bowl of creamy looking yogurt topped and mixed with bits of green apple, apricots, dates, and bananas.

The tasty combination of tangy, creamy yogurt, dried fruit, fresh fruit and nuts will make you want to make this fruit yogurt bowl recipe for breakfast AND dessert! Serve it as a yogurt parfait or stir it up as a yogurt bowl. It’s pretty much the quickest, easiest healthy dessert you can make.

A NON-RECIPE RECIPE

These healthy fruit yogurt bowls are one of the easiest desserts:

  • They only take minutes to make.
  • They don’t require measuring. Use as much or as little as you like.
  • No need to read a recipe. Once you get the idea, you can basically make them without thinking.
  • No need to have exact ingredients. They can be made with whatever you have.

This recipe is now something I throw together for a quick breakfast. If you’re really short on time, it’s also a great make-ahead breakfast. Just mix the fruit and yogurt in a mason jar at night and enjoy it for breakfast.

A slice of a Granny Smith apple being finely diced on a cutting board.

FRUIT AND NUTS ARE CHOPPED AND MIXED IN

This recipe is a little different from yogurt bowls or parfaits because I like to finely chop the fruit and nuts rather than leaving them in chunks. Chopping the ingredients into small pieces lets the flavors and textures better spread throughout the yogurt.

I also like to stir the ingredients into the yogurt rather than arranging them on top like yogurt bowls or in layers like parfaits. It’s fun seeing people get surprised when they get discover delicious little bites of chewy, chopped dates along with little bits of crunchy pistachios stirred in.

A wooden cutting board with chopped walnuts on it.

MAKE IT FOR ONE OR FOR A CROWD

Make the recipe for one, two, or however many people you wish. Just keep adding more yogurt and toppings if you are making it for a crowd.

Start with yogurt for however many people you are. I usually measure about 1/2 cup per person. Make one big bowl with the same ingredients or let your friends/kids/guests choose their toppings.

A serving dish of yogurt with flecks of chopped pistachios and dried apricots in it.

YOGURT AND ADD ONS

The type and flavor of yogurt is optional and up to you and/or your guests. I used to use regular vanilla yogurt, but lately have been making it with plain yogurt. If you want to try it with plain yogurt and decide you want it a bit sweeter, you can add a bit of honey or maple syrup.

One way to add a bit of richness to this Healthy Fruit Yogurt Bowl (especially if you’re having it for dessert) is to consider adding creme fraiche to the yogurt. Just a tablespoon or so for every four people adds a bit of extra creaminess to the yogurt and makes it feel a little more decadent.

A bowl full of chopped pistachios, walnuts, apricots, dates, raisins, green apples and bananas.

HOW MUCH AND WHAT TO ADD

For the ingredients that get mixed into the yogurt, I like to include some of the following:

  • nuts
  • fresh fruit
  • dried fruit

If I’m making one dessert for four people, I generally use about 3 tablespoons of diced fresh fruit, 3 tablespoons of diced dried fruit and 3 tablespoons of diced nuts.

IDEAS FOR FLAVOR COMBINATIONS

The fun part of making this is coming up with the flavor combinations. I usually just use what sounds good to me in the moment OR just what I have in my kitchen.

Here are some options for dried fruit: apricots, dates, prunes, raisins, cranberries, and figs.

Some ideas for fresh fruit: apples, bananas, mangoes, peaches, strawberries, oranges, cherries, grapes, and pineapple.

Nut ideas: almonds, walnuts, pecans, pistachios, and hazelnuts.

IDEAS FOR YOGURT BAR TOPPINGS

A fun way to serve this healthy fruit yogurt bowl is by preparing a little toppings bar. Just set up little bowls (or fill a muffin tin) with a few options of diced dried fruit, fresh fruit, and nuts and let your guests make their own mixture. If you go this route, you can add additional options like seeds or granola. You can even give your guests (or your kids) a choice of yogurt flavor.

Fresh, delicious looking yogurt bowls with bits of chopped nuts and fresh and dried fruits.
For the recipe in the picture, I used 3 tablespoons of dates, dried apricots and raisins combined, 3 tablespoons of green apple and banana combined, and 3 tablespoons of pistachios and walnuts combined.
A delicious yogurt parfait with bits of bright orange apricots, chopped pistachios and chopped dates.

Once you taste how good the creamy yogurt, candy-like dried fruit, fresh fruit and bits of crunchy chopped nuts taste together, you’ll see how this healthy healthy fruit yogurt bowl has became one of my favorite breakfasts and desserts. Serve it as a parfait or a yogurt bowl, it’ll become a go-to treat!

FOR MORE DELICIOUS, HEALTHY TREATS, CHECK OUT MY SMOOTHIE RECIPES!

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Healthy Fruit Yogurt Bowl

  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Dessert, Healthy
  • Cuisine: American
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Description

Make this easy Healthy Fruit Yogurt Bowl recipe as a nutritious breakfast. It’s so delicious, you’ll want to have it for a snack or even dessert!

Scale

Ingredients

  • 3 cups yogurt (any flavor or type)
  • 3 tbsp dried fruit, finely diced
  • 3 tbsp fresh fruit, finely diced
  • 3 tbsp nuts, finely diced

Instructions

  1. Combine all ingredients and mix well. Serve in individual bowls.

Keywords: yogurt bowl, fruit, parfait, breakfast, healthy, vegetarian, dessert, yogurt parfait

Rose Water Quinoa Salad

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a close up of a big bowl filled with quinoa salad with fresh vegetables and raisins

I tried this amazing rose water quinoa salad at a party recently and could not stop eating it! I loved the plump, juicy raisins and the fresh taste of the vegetables. With every bite, I found myself trying to figure out what *that* ingredient was that made it taste so special. After taking a few guesses, the “secret ingredient” was finally revealed: rose water! I’d had desserts with rose water before but never had it in quinoa salad until now.

THE RECIPE

When I asked for the recipe, our family friend who had made the salad told me that the salad was just something she throws together without a recipe. She told me the “little bit of this, some that” version which was enough to help me figure out the recipe in my kitchen! It took a few attempts, but I was finally able to recreate the taste I remembered.

a freshly made lemon olive oil vinaigrette being poured into a bowl of chopped vegetables and raisins

LEMON-OLIVE OIL DRESSING

To start making this unique salad, start by whisking together my easy, four ingredient lemon-olive oil vinaigrette. The four ingredients are:

  • lemon
  • olive oil
  • salt
  • pepper

I add the rose water at the end of the recipe, but it technically is part of the dressing. I don’t think I’d had anything with rose water and olive oil together before. It’s so nice!

QUINOA

After I have my dressing prepared, I cook the quinoa. I cook the quinoa in water, but if you want to add extra flavor, you can cook it in vegetable or chicken broth. After rinsing the quinoa, add it to boiling water or broth. Reduce heat and cook for about 15 minutes. Remove from heat and cover. After five minutes, grab a fork to fluff the quinoa and it should be all set.

FRESH VEGETABLES

In addition to the taste of the rose water, it’s all the fresh, finely chopped veggies that make this salad delicious. As you can tell from the pictures, all the vegetables are chopped into small pieces. This ensures that every bite ends up with bits of chopped onion, garlic, red and green pepper, and parsley!

a large bowl with chopped fresh vegetables being mixed with a lemon olive oil vinaigrette

Once all your vegetables are chopped, add the raisins, dressing and rose water. Finally, add the quinoa and mix well! You can serve it right away and cold or at room temperature. I prefer to let it sit in the fridge for at least an hour to allow the flavors to come together!

a close up of quinoa with bits of chopped red and green peppers and raisins

I have tried some really good quinoa salad recipes before, but have honestly never had one so packed with so many veggies or flavor as this incredibly flavorful quinoa salad! Whether you serve it alongside meat or a vegetarian option such as my Grilled or Fried Halloumi Cheese , you’ll love the bites full of veggies and amazing flavor!

an overview photo of quinoa with finely chopped, colorful vegetables and raisins

ROSE WATER

Rose water is a common ingredient in Middle Eastern cuisine (most often used in desserts).  It’s made by distilling fresh rose petals with water. If you haven’t tasted or made anything with it yet, I highly recommend it! It adds an exotic scent and a special, lovely taste to food. It’s pretty potent, so as good as it smells and tastes, use it sparingly!

You can find rose water in Middle Eastern stores. I’ve also been seeing it more in the international foods aisle of many grocery stores.

two photos of bottles of orange flower water and rose water

For more fresh, flavorful salads check out my Cranberry Feta Salad and this delicious Fresh Tomato, Pepper, and Onion Salad with Mint!

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a big bowl filled with a colorful quinoa salad

Rose Water Quinoa Salad

  • Author: Natalie
  • Prep Time: 20 Minutes
  • Cook Time: 20
  • Total Time: 40 Minutes
  • Yield: 4–6 servings 1x
  • Category: Salads
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Description

Make this Rose Water Quinoa Salad recipe for a healthy, easy vegetarian dish full fresh veggies, lemon, olive oil and a hint of rose water! 

Scale

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp salt
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped parsley
  • 1/2 cup raisins (any type of raisin works)
  • 2 1/2 tsp rose water 

For the dressing:

  • 4 tbsp lemon juice
  • 1/4 cup plus 1 tbsp olive oil
  • 1/4 tsp pepper
  • 1/2 tsp salt

Instructions

  1. Whisk the ingredients for the dressing together and set aside.
  2. Rinse the quinoa then place it in a saucepan with the water and 1/4 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook 15 minutes or until all the water has been absorbed. Remove from heat and cover. After five minutes, fluff quinoa and set aside.
  3. To a large bowl, add the onion, red and green peppers, parsley, raisins and garlic. Add the dressing and mix well. To this, stir in 2 1/2 tsp rose water. Pour the quinoa into the vegetable mixture and mix very well. Cover and refrigerate at least one hour. 
  4. Serve cold or at room temperature.

Notes

The salad can be made in about 40 minutes, but I prefer to refrigerate it for at least an hour before serving, allowing the quinoa time to absorb all the flavors! 

Keywords: Rose Water, Quinoa, Salad, healthy, raisins, vegetables

Cranberry Feta Salad

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A serving platter full of a colorful salad of romaine lettuce and vegetables with dressing and a strawberry on top

Cranberries, feta, Granny Smith apples, olives, green and red peppers, red onions, and more! I had an amazing salad like this one this past winter at a little pizza place in Ottawa. I’m sure my version of this Cranberry Feta Salad is different from the source of inspiration since I didn’t create my recipe until months later, but I definitely nailed the delicious and fresh tasting parts!

Using both red and green peppers adds color
sliced red onions on a wooden cutting board
Slicing the onions

When you first see this salad on a plate or platter, you can’t help but stare as you notice all the beautiful colors and textures. It’s true that the lettuce, apples, peppers and olives are all green, but they’re different shades of green. The strawberries, cranberries and peppers are all red but…..same deal….they’re all different shades of red! The red onion slices and bits of feta add splashes of purple and pops of white all just making you want to pick up your fork and get right in there!

My friends and family all love this salad and have started requesting I make it and/or asking for the recipe. The reason I think it’s so well-liked is because it’s full of fresh ingredients. I wanted to keep the dressing as clean and fresh tasting, so went with my favorite lemon-olive oil vinaigrette which is just chopped garlic, lemon, salt and pepper with olive oil whisked in.

A serving platter full of a colorful salad of romaine lettuce and vegetables with dressing and a strawberry on top and dried cranberries on the side of the platter
Cranberry Feta Salad with a simple lemon-olive oil vinaigrette

This colorful Cranberry Feta Salad is overflowing with flavor and endless combinations of tasty bites! You might end up with a forkful of lettuce, apple, and feta or a combination of cranberries, olives and red peppers, but you can be sure that each bite will be coated in that slightly tangy and super fresh dressing and will be delicious!

It’s hard to believe that this crowd pleasing, tasty beauty is super easy to make! You can throw it together as a treat on weeknights or when you’re having people over and want to serve something special that everyone will love!

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A serving platter full of a colorful salad of romaine lettuce and vegetables with dressing and a strawberry on top

Cranberry Feta Salad

  • Author: Natalie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 Servings 1x
  • Category: Salads
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Description

Cranberries, feta, Granny Smith apples, olives, green and red peppers, red onions, and more combine to create endless combinations of tasty bites! This Cranberry Feta Salad is a treat on weeknights and a perfect salad to make for guests.

Scale

Ingredients

  • 2 tomatoes, diced
  • 1 Granny Smith apple, chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • ¼ cup olives of your choice (green, black, kalamata recommended), pitted and roughly chopped
  • 2 tbsp chopped strawberries
  • ¼ cup finely sliced red onions
  • ¼ cup cranberries
  • 5 cups romaine lettuce
  • ½ cup feta cheese, crumbled
  • ½ cup microgreens

DRESSING

  • 2 cloves garlic, chopped
  • 4 tbsp olive oil
  • 3 tbsp lemon juice
  • Salt and pepper

DECORATION

  • 1 Granny Smith apple, sliced into ¼–½ “ thick slices
  • 1 strawberry, sliced (see picture and instructions)

Instructions

SALAD

  1. Wash and shred lettuce and add to a large bowl.

  2. To the lettuce, add the chopped tomato, apples, olives, peppers, and onion.

  3. Add the cranberries, feta, and micro-greens and dressing.

  4. Mix/toss well and serve on a large platter or shallow bowl (if planning to decorate edges with apple slices).

DRESSING

  1. In a small bowl, whisk together the olive oil, lemon juice and garlic. Add salt and pepper to taste.

DECORATION

  1. Slice the apple and place slices along the edge of the platter or shallow bowl. You may choose to decorate the entire edge or simply place an apple slices on the top, bottom, and sides of the dish.

  2. Using one large strawberry (use your best looking berry), slice the strawberry from the bottom to the top (do not slice it all the way, leave the leaves and bottom in tact so it stays together). Slice it several times (number of slices varies by size of the strawberry). Gently pull the slices back so that it opens like a fan and place the strawberry decoration on top of the salad.