Healthy Nibbles

simple, healthy recipes for everyone

15 minutes

Cinnamon & Cardamom Apple Muesli

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This cinnamon and cardamom apple muesli is my kind of weekday breakfast. It is a filling and nutritious meal, and it takes 10 minutes or less to make!

HEALTHY Cinnamon & Cardamom Apple Muesli - an easy breakfast that's perfect for weekdays! #healthy #glutenfree #breakfast #mealplanning

Thank you to Bob’s Red Mill for sponsoring this post!

One of the best feelings in the world is getting a care package from someone you love. The first time I got one was when I studied abroad in Nanjing, China, 9 years ago. According to Google maps, I was 6,204 miles from San Francisco; in other words, I was far, far away from home. It was my first time setting foot on China (let alone living there), and I had no idea what I was in for.

My brother happened to travel to China while I studied abroad, and my family convinced him to schlep over a care package. In no particular order of importance, I got 40 energy bars, 2 bags of ground coffee, snow boots, a large coat and, of course, CHOCOLATE! I was ecstatic when I saw the goodies but also felt odd seeing all these American products in my possession all of a sudden.

Needless to say, I felt loved.

HEALTHY Cinnamon & Cardamom Apple Muesli - an easy breakfast that's perfect for weekdays! #healthy #glutenfree #breakfast #mealplanning

Now that my nephew is away to college, I’m starting to think more about making care packages again. That’s why I’ve partnered with Bob’s Red Mill to design a delicious and nutritious care package that you can give to your friends and family—anyone who could use some extra love, really.

HEALTHY Cinnamon & Cardamom Apple Muesli - an easy breakfast that's perfect for weekdays! #healthy #glutenfree #breakfast #mealplanning

To me, breakfast is the most important meal because it fuels me for the entire day. That’s why I came up with this breakfast-themed care package, designed to nourish your loved ones. It’s modeled after the breakfast muesli that I usually eat on the weekdays. I packed 2 bags of the tropical muesli (I love the macadamia nuts and fruit chunks), a bag of shredded coconut, dried cranberries and pumpkin seeds in the box. That’s good enough for about a month’s worth of breakfasts.

The overnight muesli is very easy to make—just throw all the ingredients together into a container, stir and refrigerate. It usually takes me no more than 5 minutes to prepare the night before. The muesli is topped with crisp chopped apples that are gently tossed with spices and a light drizzle of maple syrup. It truly is a tasty, nourishing dish to jumpstart your day!

MASTERING MY MISTAKES / COOKING NOTES

  • Variations: In this recipe, I use 1/2 cup of plain yogurt and 1/2 cup of low-fat kefir to soak the muesli overnight. You can use any combination of your favorite yogurt or milk that you enjoy. Do note that if you are using non-fat Greek yogurt, you will want to blend it with something runnier, such as kefir or milk. I tried using 1 cup of non-fat Greek yogurt once, and the texture of the muesli was chalky.
  • Flavorings: Besides cinnamon, I like flavoring the muesli with orange zest or dried culinary lavender.

HEALTHY Cinnamon & Cardamom Apple Muesli - an easy breakfast that's perfect for weekdays! #healthy #glutenfree #breakfast #mealplanning

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Cinnamon & Cardamom Apple Muesli

HEALTHY Cinnamon & Cardamom Apple Muesli - an easy breakfast that's perfect for weekdays! #healthy #glutenfree #breakfast #mealplanning
  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 Servings

Ingredients

Muesli

Cinnamon & Cardamom Apples

  • 2 medium apples, diced (about 2 cups)
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract

Toppings

  • 1 tablespoon shredded coconut, toasted
  • pumpkin seeds
  • dried cranberries

Instructions

  1. You can make the recipe as one big batch or in two on-the-go containers. To make one large portion, thoroughly mix all the muesli ingredients in one container and refrigerate overnight. To make two separate servings, divide the muesli ingredients between two jars, stir and refrigerate.
  2. When you are ready to eat the muesli, chop the apples into 1/2-inch chunks. Toss the apples with the lemon juice, cinnamon, cardamom, and vanilla.
  3. Serve the muesli topped with the spiced apples, toasted coconut, pumpkin seeds and cranberries.

Notes

NUTRITION INFORMATION: Amount Per Serving: Calories: 553, Total Fat 14.7g, Saturated Fat: 6.1g, Sodium: 246mg, Cholesterol: 23mg, Total Carbohydrate: 89g, Dietary Fiber: 11.5g, Sugar: 56.6g, Protein 20g

  • Prepping the apples ahead: Because the apples are tossed with lemon juice, you can prep them the night before and the apples shouldn’t brown too much.
  • Toasting coconut: To toast the coconut, throw it on a pan over medium heat. Let the coconut toast until lightly browned, about 2 to 3 minutes. Stir frequently.

Disclosure: This post was sponsored by Bob’s Red Mill! To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook.

10-Minute Chilled Tofu Appetizer

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This 10-minute chilled tofu dish is the perfect appetizer for warm weather. Sliced tofu is served with a soy sauce and rice vinegar mix with garlic and scallions.

10 Minute Tofu Appetizer - an easy, vegan cold tofu dish that is great as an appetizer!

This is an updated version of my recipe that I first published in March 2014. 

Soft tofu is a very common ingredient in Chinese cuisine. Growing up, I ate countless plates of braised soft tofu, with dried shrimp, green onions, and Mama Lin’s secret brown sauce. I also loved eating soft tofu for dessert. There is a delectable Chinese dessert called doufu hua (豆腐花), which is made only with soft tofu, water and sugar. But it wasn’t until I lived in China years ago, that I started eating soft tofu as a savory appetizer.

As it turns out, these chilled tofu appetizers are common dishes that many restaurants in China serve. Soft tofu is sliced into small planks and topped with a ton of minced garlic and a savory sauce, usually made with a mixture of soy sauce and vinegar. This dish is so easy to prepare, and I make it often when I just want a light meal.

10 Minute Tofu Appetizer - an easy, vegan cold tofu dish that is great as an appetizer!

MASTERING MY MISTAKES / COOKING NOTES

  • Cooking the garlic: To prevent the garlic from burning, I pour hot oil over the minced garlic. Whenever I do it the other way around (adding garlic to the pan of hot oil), I always burn the garlic.
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10-Minute Tofu Appetizer

10 Minute Tofu Appetizer - an easy, vegan cold tofu dish that is great as an appetizer!

In this recipe, I’m using a 12-ounce package of tofu, but it works with larger packages of tofu, too. There should be enough sauce for a 14 or 16-ounce package.

  • Author: Lisa Lin
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

  • 12-ounce package soft or silken tofu
  • 2 large garlic cloves, minced
  • 1 tablespoon safflower oil (or any neutral oil)
  • 2 1/2 tablespoons soy sauce (use tamari if gluten free)
  • 1 1/2 teaspoons rice vinegar
  • 3/4 teaspoon sesame oil
  • 1 stalk of scallions, finely chopped
  • toasted sesame seeds

Instructions

  1. Remove the tofu out of the package and drain the water. Slice the tofu into 1/4-inch slices. If you want more bite-sized pieces of tofu, you can chop it into 1/2-inch cubes.
  2. Place the minced garlic in a small bowl.
  3. Heat the safflower oil in a small saucepan for about a minute over medium heat. When the oil is hot, turn of the heat. Pour the oil over the garlic. You should be able to hear the garlic sizzle.
  4. Add the soy sauce (or tamari), rice vinegar, and sesame oil to the garlic oil. Stir to combine.
  5. Pour some of the garlic sauce onto the tofu. You can use as much of the sauce as you like. Top tofu with chopped scallions and sesame seeds. Serve immediately.

Notes

NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 107, Total Fat 8g, Saturated Fat: 1g, Sodium: 561mg, Cholesterol: 0mg, Total Carbohydrate: 3g, Dietary Fiber: 1g, Sugar: 0.7g, Protein 8g

 

Greek Salad with Chickpeas & Heirloom Tomatoes

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This simple Greek salad with chickpeas is a healthy, fresh salad that is filled with sliced heirloom tomatoes, cucumbers, kalamata olives and feta. It comes together in a breeze—15 minutes is all you need!

Greek Salad with Chickpeas - a healthy salad that is great as a side or main dish!

Thank you to USA Pulses and Pulses Canada for sponsoring this post!

In the blink of an eye, balmy Sacramento turned into a 100ºF inferno this week. I felt like I was melting. I guess it’s nature’s way of telling all of us that, ready or not, summer is upon us, so we better get ready. Time to let’s dig out those shorts and sandals from the back of closet!

On any given summer day, I will eat a big salad for lunch or dinner. Honestly, I probably eat my weight in salads during these three months. Typically, I make my salads vegetarian: I’ll pack a bowl with vegetables (oh my gosh, so many vegetables!), herbs and a handful of plant-based protein, like pulses.

Pulses are the dry, edible seeds of plants that are part of the legume family. These sustainable foods include dry peas, beans, lentils and chickpeas, and they’re packed in protein. I love adding pulses into my meals make them more filling. Pulses are filled with slow-digesting carbohydrates that can provide you with sustained energy throughout the day. They’re also incredibly versatile for cooking. You can add pulses to anything: tacos, salads, soups and even desserts!

Greek Salad with Chickpeas - a healthy salad that is great as a side or main dish!

Greek Salad with Chickpeas - a healthy salad that is great as a side or main dish!

In this Greek salad recipe, I’m tossing heirloom tomatoes with chickpeas and a simple red wine vinaigrette. It comes together in a breeze. I like eating this Greek salad as a meal with a side of toast. It’s a great salad to bring for parties, too. If you have a big crowd, double up the recipe to make a larger batch!

MASTERING MY MISTAKES / COOKING NOTES

  • Leftover salad: This salad is fantastic on avocado toast. I had it for breakfast and lunch for several days, and I was not tired of it at all.
  • Soak the onions and garlic in the vinaigrette: Before tossing the salad, I like to soak the onions and minced garlic in the olive oil and vinegar mixture to help get rid of the raw bite. If you’re not bothered by raw onions or garlic, you can skip the soaking.
  • More recipes for pulses: Check out pulses.org/nap for more healthy ways to add pulses to your cooking!

Greek Salad with Chickpeas - a healthy salad that is great as a side or main dish!

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Greek Salad with Chickpeas

Greek Salad with Chickpeas - a healthy salad that is great as a side or main dish!

Any tomatoes will work with this recipe, but I particularly liked using heirloom and grape tomatoes. The flavors of the different tomato varieties give the salad more complex flavors.

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup thinly sliced red onions
  • 1 large clove garlic, minced
  • 1 1/2 pounds tomatoes
  • 3/4 cup chopped persian cucumbers
  • 1/4 cup pitted and sliced kalamata olives
  • 1/3 cup crumbled feta cheese
  • 2 cups cooked chickpeas (about 1 1/2 cans of chickpeas)
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped basil
  • 3 tablespoons chopped mint

Instructions

  1. In a small bowl, mix the olive oil, vinegar, salt, black pepper, onions and garlic together. Let it sit for 10 to 15 minutes.
  2. Slice the tomatoes into wedges. If you are using grape or cherry tomatoes, slice them in half.
  3. Add the tomatoes, cucumbers, olives, feta cheese, chickpeas and chopped herbs to a large bowl. Pour the vinaigrette on top and toss the salad to combine the ingredients together. Taste and season with more salt or pepper, if necessary.

Notes

NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 323, Total Fat 19.3g, Saturated Fat: 4g, Sodium: 716.2mg, Cholesterol: 1mg, Total Carbohydrate: 30.2g, Dietary Fiber: 8.6g, Sugar: 9.2g, Protein 10.4g

Disclosure: This post has been sponsored by USA Pulses & Pulse Canada. Check out their website for more easy ways to use pulses in your cooking!

Golden Turmeric Hummus

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This golden turmeric hummus is an easy vegan and gluten-free dip that’s made with just 8 ingredients. Great as a snack and ready in 10 minutes!

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack!

During my lunch break from jury duty several weeks ago, I finally made it over to Mother, a vegetarian restaurant in Downtown Sacramento. I ordered their turmeric hummus, which came with a lovely side of maneesh (a Middle Eastern flatbread that’s topped with a ton of dried spices). The hummus had a mesmerizing golden hue, and I thought it would be a great snack dish to make for parties!

In my version of turmeric hummus, I’m using 3/4 teaspoon of turmeric to flavor the dip. If turmeric is difficult for you to find, you can substitute it with a yellow curry powder.

MASTERING MY MISTAKES / COOKING NOTES

  • Using reserved liquid from the chickpeas: Whenever I make hummus with canned chickpeas, I always use the liquid from the can because it usually contains a bit of salt. I just drain the chickpeas straight into a bowl so that it will catch the liquid. If you forget to save the liquid, don’t worry. Water works, too.

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack! Ready in under 15 minutes!

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Golden Turmeric Hummus

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack!

If you don’t have turmeric or nutmeg on hand, you can use 3/4 teaspoon of curry powder instead. This hummus develops even more flavor the next day!

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 8 to 10

Ingredients

  • 15.5 ounce (440g) can of chickpeas, drained with liquid reserved*
  • 3 tablespoons olive oil
  • 2 tablespoons reserved liquid from chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated nutmeg
  • 1 large clove of garlic

Instructions

  1. Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
  2. Serve with your favorite vegetables and crackers!

Notes

NUTRITION INFORMATION: Amount for 1/10 of Recipe: Calories: 84, Total Fat 5.5 g, Saturated Fat: 1g, Sodium: 147.5mg, Cholesterol: 0mg, Total Carbohydrate: 7g, Dietary Fiber: 1.4g, Sugar: 1.2g, Protein 2.4g

*A can of chickpeas is about 1 1/2 to 1 2/3 cups of cooked chickpeas.

GOLDEN Turmeric Hummus - an easy and healthy vegan hummus that is great as a snack!

 

Spiced Golden Milk (Turmeric Milk)

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Golden milk (or turmeric milk) is filled with antioxidants and has anti-inflammatory properties. Making it at home is incredibly easy. All you need is 5 basic ingredients!

I have a problem. It’s called phone addiction. I find my fingers thumbing over the “home” button constantly, almost by reflex. There’s usually no good reason for me to pick up my phone. I just want to see whether my old roommate posted any new cat photos, or whether anyone cared about that fried rice I posted several hours beforehand. I’m desperately seeking an excuse to distract myself. (I suppose you can argue that looking at adorable cat photos is a valid reason for tearing yourself away from work.)

Golden Milk (or Turmeric Milk) is high in antioxidants and has anti-inflammatory properties. Making it at home is very easy. All you need is 5 basic ingredients. by @healthynibs

For the record, I checked my phone a total of 19 times while creating this post. I know, my problem runs deep.

In an effort to be more mindful and focused, I’m starting a few new habits:

  1. Hide the phone during the day.
  2. Hide the phone during the day. This point bears repeating.
  3. Start journaling regularly.

Perhaps this website is a bit of a food journal for me, but I want to establish a practice that doesn’t involve staring into a brightly lit screen where distractions abound.

Over the past week, I have started journaling more, and it’s very cathartic to release all of my thoughts onto a 5×8 piece of paper. My moments of journaling zen are often accompanied by a warm beverage. Lately, it’s been golden milk.

For those of you who have never heard of golden milk, it is essentially a warm beverage with turmeric, milk and spices. Besides nourishing our mind and body, golden milk is filled with antioxidants and anti-inflammatory goodness. We can thank the turmeric for that.

Turmeric has a bitter aftertaste. If you have never tried golden milk before, I recommend going slow with just a 1/4 teaspoon of ground turmeric to 1 1/4 cups of milk. Once you are accustomed to the taste, start adding more turmeric. Do note that turmeric doesn’t dissolve well in liquids. If you add too much, the turmeric will just settle at the bottom and you’ll find a thick layer of turmeric when you reach your final sip.

Golden Milk (or Turmeric Milk) is high in antioxidants and has anti-inflammatory properties. Making it at home is very easy. All you need is 5 basic ingredients. by @healthynibs

MASTERING MY MISTAKES / COOKING NOTES

  • Fresh versus ground turmeric: Because fresh turmeric can be difficult to find, I decided to develop the recipe with ground turmeric. In terms of taste, I prefer fresh turmeric slightly more because the flavors are more gentle and I don’t have to worry about turmeric powder settling at the bottom of my cup. In terms of aesthetics, the color of golden milk made with ground turmeric is the prettiest. It all goes down to personal preference. If you use freshly grated turmeric, I would use about 3/4 to 1 teaspoon for this recipe.
  • Warm up milk on low heat: Make sure to heat up the milk on low heat. I have found that warming up the milk on low heat is the best way to preserve the bright color of the golden milk and helps prevent the milk from burning.
  • You can use any kind of milk: I used almond milk in the recipe because of its neutral flavor. Feel free to use any other kind of milk that you prefer.
  • How to get rid of turmeric stains: I have never cooked with turmeric without staining every surface in sight. (CONFESSION: There were splotches of yellow stains on my photo surface after filming the video for this recipe. Oops.) Turmeric is one of the toughest stains to clean. Fortunately, I have found a good solution for cleaning up the mess. Make a fairly thick paste with baking soda and water. Add a little squeeze of toothpaste to the mixture. Rub this mixture over the stained area and let it sit there for 8 to 10 minutes. Use a damp cloth to wipe away the stain.

Golden Milk (or Turmeric Milk) is high in antioxidants and has anti-inflammatory properties. Making it at home is very easy. All you need is 5 basic ingredients. by @healthynibs

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Spiced Golden Milk

Golden Milk (or Turmeric Milk) is high in antioxidants and has anti-inflammatory properties. Making it at home is very easy. All you need is 5 basic ingredients. by @healthynibs

★★★★★

5 from 5 reviews

The golden milk is best consumed while it’s still warm. You can always spice it up more by adding a dash of freshly ground black pepper or cardamom when you are warming up the milk. For a bit of decadence, mix in a 1/4 to 1/2 teaspoon of virgin coconut oil right before drinking. I used maple syrup to sweeten the golden milk, but feel free to use whatever sweetener you prefer. 

  • Author: Lisa Lin
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 drinks

Ingredients

  • 2 1/2 cups (600ml) unsweetened almond milk
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • a few slices of ginger
  • 1 1/2 to 2 tablespoons maple syrup (depending on your taste)

Instructions

  1. Add the almond milk, turmeric, cinnamon and ginger slices into a saucepan. Stir to combine the ingredients. Heat the milk on low and bring to a low simmer. This will take about 5 minutes.
  2. Once the milk bubbles in the center, continue to let it simmer for another 4 to 5 minutes. Remove the saucepan from heat. 
  3. Using a mesh sieve, strain out the solids over a measuring cup with a spout. This will make it easier for you to pour the golden milk into cups.
  4. Pour the golden milk into 2 cups. Drink while the milk is still warm. Read the notes above for spice variations.

Notes

NUTRITION INFORMATION: Amount Per Drink: Calories: 100, Total Fat 3g, Saturated Fat: 1g, Sodium: 216mg, Cholesterol: 0mg, Total Carbohydrate: 16g, Dietary Fiber: 4g, Sugar: 12g, Protein 2g

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Dry Coppa Wrapped Asparagus

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This dry coppa wrapped asparagus is one of my favorite appetizers to make. They’re flavorful, ready in 15 minutes, and can be made with 5 ingredients or less.

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

Thank you Columbus Foods for sponsoring this post!

The thing that I find most charming about San Francisco is the uniqueness of each neighborhood. The Mission is aplenty with hipsters, tacos, bars, and coffee. In the Presidio, you’ll find endless stretches of natural green wonder with a nice dose of fog. Lots and lots of fog. Chinatown is where you’ll find people who appear to be arguing with each other but are actually carrying a perfectly normal conversation. All these pockets of the city add to its charm.

During my middle school years (my tweens) North Beach was like a second home. This “Little Italy” is nestled right in between the calming waters of the bay and hustle and bustle of Chinatown. A walk along the often sunny Columbus Street, and you’ll be sure to find a bevy of Italian flags, cafes, restaurants, and gelato parlors that I became all too familiar with. That small sliver of San Francisco is a haven for any food enthusiast.

I was so happy when Columbus Foods asked me to create a recipe with their craft meats. Not only have I been cooking with their meats for years, but I felt connected to the company because they were founded in North Beach! Nearly 100 years ago, the founders started air-drying salami in the neighborhood. The foggy climate of the city was just want they needed to make the perfect salami!

Many of us are having spring gatherings with friends and family, and with Memorial Day weekend just around the corner, I wanted to share a quick and easy appetizer recipe using Columbus’s dry coppa. The coppa is already thinly sliced when you buy it at the supermarket, which saves a lot of kitchen prep time. Plus, the asparagus cooks in just 8 to 9 minutes!

The roasted asparagus pairs so well with the savory and slightly peppery flavors of the coppa. Trust me, this will be a crowd pleaser!

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

MASTER MY MISTAKES / COOKING NOTES

  • How to Prepare Asparagus: I usually give the asparagus a quick rinse to get rid of the soil that’s stuck on the stalks. Then, I pat them dry. I’ll snap off the ends of the asparagus. I learned this tip from Ted Allen when he was on Queer Eye—the asparagus will naturally snap at the point between the part is good to eat and the part that’s too woody. For the purposes of these photos, I snapped and then trimmed the bottoms so that they looked neater.
  • Alternatives: Don’t have any asparagus at home? Try wrapping the dry coppa around sliced bell peppers. They taste great!

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

P.S. While you’re at it, try some of Columbus’s Felino and Hot Sopressata salami. It’s so delish.

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!

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Dry Coppa-Wrapped Asparagus

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

This dry coppa wrapped asparagus is one of my favorite appetizers to make. They’re ready in 15 minutes and can be made with 5 ingredients or less.

  • Author: Lisa Lin
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Total Time: 15 minutes
  • Yield: 32

Ingredients

  • cooking spray
  • 2 packages of Columbus 3-oz. dry coppa
  • 2 bunches of asparagus (roughly 18 to 20 each bunch)
  • salt
  • pepper (optional)

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with foil. Spray foil with oil spray and set baking sheets aside.
  2. Take the coppa out of the packaging and separate the slices.
  3. Trim the bottoms of the asparagus stalks. Wrap each stalk with a slice of coppa and set on top of prepared baking sheets.
  4. Spray asparagus with more oil spray, and sprinkle with a pinch of salt.
  5. Bake for 8 to 9 minutes. Remove from oven and season with freshly ground pepper. Serve immediately.

Notes

If you don’t have any asparagus around, try using sliced bell peppers! The cooking time is the same, and they taste great, too!

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

Thank you to Columbus Foods for kindly sponsoring this post. All opinions are 100% honest & completely my own.

Dry Coppa Wrapped Asparagus - easy appetizer ready in 15 minutes and made with just 5 ingredients! by @healthynibs

Egg Fried Rice In A Mug

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Did you know that you could cook egg fried rice in a mug? This flavorful fried rice is ready in minutes, perfect for those days when you are feeling hungry and impatient.

Egg Fried Rice In A Mug | healthynibblesandbits.com

Fried rice has a special place in my heart.

When I was about 11 or 12, I was sent home from school because I had some serious girl pains. Ladies, you know what I’m talking about. I was home alone, and there was no ready-made food at my house except for a loaf of bread. I think any teenager would have just scrounged up some pb&j, toasted the bread, and called it a day. I was feeling a bit ambitious.

At the time, I had never cooked on my own. Sure, I helped Mama Lin with random tasks in the kitchen, but cooking from scratch was an “adult” thing to do. Maybe I felt like pretending to be an adult on that rainy day. I can’t remember anymore, but I was determined to cook rice for myself. I had seen my grandmother do it a thousand times. Rinse the rice, set the rice cooker, and ta-da, lunch would be ready. Or so I thought.

Egg Fried Rice In A Mug | healthynibblesandbits.com #glutenfree

It didn’t take long for me to realize that I was in over my head. Goopy would be the best way to describe that rice I made. The pre-teen me didn’t realize that the numbers etched inside the rice cooker bowl actually meant something. They told me how much water I should put in there! Even though I was making my way into uncharted territory in the kitchen, I was so sure that I could just eyeball the amount of water. Enter goopy rice.

Then, genius idea #2 came along—fix goopy rice by making it into fried rice. I was convinced that the heat from a wok would help evaporate moisture from the goopy rice and I would be left with perfectly fluffy fried rice. I’m sorry to report that things really don’t work like that. I was so ashamed by my efforts that I made sure to clean up the kitchen before anyone got home. No reason to turn this episode into a lifelong family joke.

And that, my friends, is my experience cooking fried rice for the first time. If only I had known that I could cook fried rice in the microwave 17 years ago . . .

Egg Fried Rice In A Mug | healthynibblesandbits.com #glutenfree

One of my Christmas presents was this Meal in a Mug cookbook—80 single-serving recipes that you cook in a microwave. The Egg Fried Rice recipe immediately caught my eye because everything about it flies in the face of conventional wisdom. The funny thing is, the recipe actually worked! I changed up the original recipe by adding much more vegetables (of course) and spices—five-spice powder, onion powder, and white pepper. Fried rice just isn’t the same without a ton of spices.

I wonder what Mama Lin would say to this microwaved fried rice. Probably something to the effect of, “You silly American child.”

Egg Fried Rice In A Mug | healthynibblesandbits.com #glutenfree

MASTERING MY MISTAKES / COOKING NOTES

  • All microwaves are different so the cooking time may vary a tiny bit.
  • When you’re microwaving the rice, you’re going to cover the top with cling film. Make sure to puncture a hole in the film! You don’t want to scald yourself when you remove the film. Trust me, it does not feel pleasant.
  • I would use a pretty big mug for this. You are making a small meal, after all. Save the teacups for tea.
  • If you are looking for a regular fried rice recipe, try my 15-minute Egg Fried Rice!

Egg Fried Rice In A Mug | healthynibblesandbits.com #glutenfree

Here’s a video of how to make a gluten-free version of this dish! While you’re at it, subscribe to my YouTube channel!

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Egg Fried Rice in a Mug

Egg Fried Rice in a Mug

★★★★★

5 from 4 reviews

This egg fried in a rice is a great single-serving meal for days when you feel too lazy to cook.

Adapted from Meals in a Mug. 

  • Author: Lisa Lin
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 9 minutes
  • Yield: 1 serving

Ingredients

  • 1 cup cooked jasmine rice
  • 2 tablespoons frozen peas
  • 2 tablespoons chopped red pepper
  • 1/2 stalk of green onion, sliced
  • small pinch of mung bean sprouts
  • small pinch of shredded purple cabbage
  • 1 large egg
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon five-spice powder

Instructions

  1. Place the rice into a large mug. Lay the peas, red pepper, green onion, mung bean sprouts and cabbage on top. Cover the mug with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Microwave on high for 1 minute 15 seconds.
  2. In the meantime, beat the egg and mix in the seasonings (soy sauce, sesame oil, onion powder and five-spice powder). Pour the egg mixture into the mug, and stir with the vegetables and rice
  3. Cover the mug with cling film again, and microwave for 1 minute 15 seconds to 1 minute 30 seconds. Take the mug out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve.

Notes

NUTRITION INFORMATION: Amount Per Serving: Calories: 344, Total Fat 9g, Saturated Fat: 2g, Sodium: 616mg, Cholesterol: 186mg, Total Carbohydrate: 53g, Dietary Fiber: 6g, Sugar: 4g, Protein 15g

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

 

Egg Fried Rice In A Mug - easy meal in 10 minutes! @healthynibs

Banana Peanut Butter Ice Cream

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Soft banana ice cream laced with coconut peanut butter and a pinch of salt. It’s the ultimate vegan ice cream!

Banana Peanut Butter Ice Cream | healthynibblesandbits.com

I sense your eyes rolling as you realize that I’ve created one of those frozen banana ice cream recipes. You know, those “toss a frozen banana in a blender and you get ice cream” recipes that swept the interwebs. It’s too good to be true, like an uber healthy recipes claiming that you could make chocolate cake with just protein powder, bananas, and milk (<—- impossible, by the way). I almost didn’t want the recipe to work just so I can prove everyone wrong.

Well, I’ll be darned!

Banana Peanut Butter Ice Cream | healthynibblesandbits.com

I’ve made frozen banana ice cream so many times that I was starting to get sick of the flavor. After all, it’s just a banana. A few days ago, I decided to add a bit of fat. Fat’s the solution to all kitchen quandaries, isn’t it? In goes a bit of coconut peanut butter and coconut milk, out comes something that is FREAKIN AWESOME. “Freakin” is totally a legit superlative.

Just look how fluffy this banana ice cream is!

Banana Peanut Butter Ice Cream | healthynibblesandbits.com

When you’re preparing the bananas for freezing, do yourself a favor. Slice up the banana and freeze it in a Ziploc bag in a single layer. Your blender/food processor will thank you for this.

Frozen Bananas | healthynibblesandbits.com

I used a coconut peanut butter spread for this ice cream because I wanted a bit more coconut flavor in the ice cream. You can substitute it with other nut butters, too! Are you ready for this freakin awesome vegan dessert?!

Vegan Banana Peanut Butter Ice Cream | healthynibblesandbits.com

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Banana Peanut Butter Ice Cream

Vegan Banana Peanut Butter Ice Cream | healthynibblesandbits.com

★★★★★

4.3 from 3 reviews

Serves 2

  • Author: Lisa Lin
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Category: dessert, vegan

Ingredients

  • 2 medium frozen bananas
  • 2 TBS coconut peanut butter spread (affiliate link)
  • 2 TBS coconut milk (I used full-fat coconut milk)
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • candied nuts for topping (optional)

Instructions

  1. Blend all the ingredients together in a food processor or a high-power blender until everything turns into a fluffy and creamy texture. If the bananas are sticking to the sides of the food processor or blender, scrape the bananas down with a spatula. You may have to do this several times. If this trick doesn’t work, thin out the ice cream by adding another tablespoon of coconut milk.

Notes

Feel free to add other topping such as cacao nibs or more coconut!

 Vegan Banana Peanut Butter Ice Cream | healthynibblesandbits.comTreats that go well with this ice cream:

Cinnamon Sugar Crisps | Healthy Nibbles and Bits4-Ingredient Cinnamon Sugar Crisps

Green Tea Chocolate Chip CookiesGreen Tea Chocolate Chip Cookies

Oats & Flax Crisps | healthynibblesandbits.comOats & Flax Crisps

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Vegan Mango Pineapple Mousse

11 Comments

This vegan mango pineapple mousse is made with just 5 ingredients! Super simple, protein-packed dessert!

Vegan Mango and Pineapple Mousse - easy dessert made with just 5 ingredients!

Here’s a dessert I’ve been LOVING lately: vegan mango pineapple mousse! What is the secret to making this mousse vegan? Silken tofu!! Some of you might remember the savory 10-minute tofu appetizer that I made several weeks ago. Well, I wanted to highlight the versatility of silken tofu by making a sweet treat out of it. The mousse is delicious and incredibly light and goes great with any toppings!

I’m used thawed frozen fruit for this recipe because that’s what I had on hand. However, this recipe works with fresh fruits, too! I usually thaw the fruits very quickly by submerging them in warm (but not boiling hot) water for about 5 minutes.

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Vegan Mango Pineapple Mousse

Vegan Mango and Pineapple Mousse - easy dessert made with just 5 ingredients! dairy free + gluten free!

This recipe works well with other fruit combinations, such as mango and peach or mango and berries!

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 Servings

Ingredients

  • 14-ounce (400g) package of silken or soft tofu
  • 2 cups frozen mango, thawed
  • 1/2 cup frozen pineapple, thawed
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Drain the water in the tofu package and give the tofu a quick rinse.
  2. Place all the ingredients in a blender and mix until everything is well incorporated. Taste and see if the sweetness is to your liking. Add more maple syrup if necessary.
  3. Pour the mousse in a bowl and serve with your favorite toppings!

Notes

NUTRITION INFORMATION: Makes 4 Servings. Amount per serving: Calories: 178, Total Fat 5.7g, Saturated Fat: 1.2g, Sodium: 17.6mg, Cholesterol: 0mg, Total Carbohydrate: 24g, Dietary Fiber: 2.8g, Sugar: 20.2g, Protein 11.2g