Chicken Thighs vs. Chicken Breast: The Great Debate

I certainly used to be team white meat, but over the years, I’ve learned firsthand why most chefs will take thighs over breast any day. Because chicken thighs have more fat content compared to chicken breasts, they’re usually richer, juicier, and more flavorful. This also means they’re less likely to dry out on the grill.

Feel-Good Flavor

These grilled chicken thighs are not only delicious—they’re also packed with nutrients. Chicken thighs are:

• High in protein, supporting muscle growth and repair
• Rich in iron, essential for healthy blood cells
• A good source of zinc, boosting immune function
• Packed with B vitamins, vital for energy production

Plus, grilling is a healthier cooking method that requires little to no added fats.

Tips for Juicy Grilled Chicken Thighs

• Bring the chicken to room temperature before grilling for more even cooking.
• Use a meat thermometer to ensure doneness without overcooking.
• Let the chicken rest after grilling to retain its juices before you slice into it.
• Experiment with different herbs and spices in the marinade to suit your taste.

What to Serve With Spice-Rubbed Chicken Thighs

• A crisp summer salad.
• Refreshing watermelon and feta—with a spicy kick.
• A summer classic: simple potato salad with smoked chili aioli.
• A chilled glass of rosé or sparkling water with lemon.

This grilled chicken thigh recipe is more than just a meal—it’s an invitation to slow down, gather with loved ones, and relish in the simple pleasures of summer. So fire up that grill, and make some memories around the table this season!

Spice-Rubbed Chicken Thighs

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• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 8 servings

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These spice-rubbed grilled chicken thighs are an easy grilling recipe that will be on repeat this summer.

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Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons garlic salt
• A few grinds black pepper
• 2 tablespoons lemon juice
• 2 tablespoons olive oil, plus more for grill.
• 1 tablespoon honey
• 1/4 cup pitted green olives, chopped
• 2 lemons, thinly sliced
• Mint leaves and arugula, for garnish

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Instructions

1. In a medium serving bowl, stir together paprika, chili powder, cumin, oregano, garlic salt, and pepper. Add the chicken, then toss together to coat. 
2. Heat the grill or grill pan to medium-high heat. Use a paper towel to coat the grill gates with olive oil to prevent sticking. Grill the chicken until lightly charred and cooked through, turning occasionally, about 12 – 15 minutes.
3. Meanwhile, whisk together lemon juice, olive oil, and honey. 
4. Place the chicken on a serving platter, top with the olives, lemon slices, arugula, and mint, then drizzle with the vinaigrette. Enjoy!

• Prep Time: 5
• Cook Time: 15

Keywords: Grilled chicken thighs

The post Summer’s MVP: The 15-Minute Grilled Chicken Recipe You Need Now appeared first on Camille Styles.

This dish is a flavor adventure that speaks to all the senses. Sweet potatoes slowly roasted to release their natural candy-like sweetness, then quickly charred for those crispy edges. A luxurious date-studded brown butter drizzled over the top. Crunchy seeds and peppery arugula to wake it all up and make you go in for another bite. Yes, these are that good.

Read on for how these charred sweet potatoes with dates come together. Warning: you may never make sweet potatoes any other way.

The Ultimate Healthy Summer Side

This dish not only offers a satisfying mix of textures and flavors but is also packed with vitamins, minerals, and fiber—it’s a recipe that will leave you feeling so nourished and energized.

Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. The seeds add a boost of healthy fats and protein, while dates bring a natural sweetness along with essential minerals like potassium and magnesium.

Ingredients You’ll Need

Gather a handful of simple ingredients to make this dish:

• sweet potatoes
• olive oil
• seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
• butter
• dates
• honey
• Aleppo pepper
• arugula
• cilantro

How to Make Charred Sweet Potatoes With Dates and Arugula

1. Roast the sweet potatoes. You’ll roast them on a baking sheet with a little water and sealed with foil. This helps evenly roast and lightly “steam” the potatoes to get them extra tender.
2. Prepare the topping. This seedy sweet brown butter is where it’s at. You’re going to melt some butter over the stove, add your seeds, and lightly brown them. Then you add your dates, olive oil, honey, salt, and Aleppo pepper. HEAVEN.
3. Char the sweet potatoes. This is what takes these over the top. Warm some olive oil in a cast-iron pan, then cut the potatoes open and sear them cut-side down in the skillet to get those crispy bits.
4. Put it together. Top your charred sweet potatoes with the seed mixture, some fresh arugula and cilantro leaves, and a sprinkle of flaky salt.

Tips for Success

1. The perfect potato. Opt for medium-sized sweet potatoes that will cook evenly. And feel free to experiment with any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, whereas Japanese sweet potatoes are a bit more dense and starchy (also delish). And for something that feels really elevated, opt for purple sweet potatoes. The vibrant, colorful presentation is stunning.
2. Ideal substitutions. If you can’t find Aleppo pepper, red pepper flakes work just as well but use a bit less to manage the heat. Feel free to sub any type of seed, or even slivered almonds, in place of the pumpkin, sunflower, and sesame seeds I used here.
3. How to serve. This dish pairs wonderfully with grilled or roasted meats like this yogurt-marinated chicken. It can also stand alone as a hearty vegetarian main, with a green salad served alongside.

Feel free to meal prep the roasted sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving. Easy! Scroll on for the recipe for these sweet, savory, and extremely satisfying charred sweet potatoes with dates.

Charred Sweet Potatoes With Dates and Arugula

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• Author: Camille Styles
• Total Time: 1 hour 50 minutes
• Yield: 8 side dishes or 4 mains

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These charred sweet potatoes with dates are a sweet and savory dish that pairs beautifully with grilled meats—and is hearty enough to standalone as a vegetarian main. Prepare to be obsessed!

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Ingredients

Units USM

• 4 sweet potatoes
• Kosher salt
• Olive oil
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon sesame seeds
• 2 tablespoons butter
• 5 dates, pitted and quartered
• 2 tablespoons honey
• 2 tablespoons olive oil, plus more for sweet potatoes
• Pinch kosher salt
• Pinch Aleppo pepper (or sub with less red pepper flakes)
• 2 cups arugula
• 1/2 cup cilantro leaves
• Flaky salt

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Instructions

1. Preheat the oven to 400 F.
2. Use a fork to prick the sweet potatoes a few times. Place on a baking sheet and pour ¼” water into the pan. Cover with foil and seal, then roast until tender, about an hour. Let cool.
3. In a small saucepan, heat the butter over low heat, along with the seeds, and cook just until butter and seeds begin to brown, 3 – 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
4. Heat a cast-iron skillet over medium heat, then add olive oil to coat the bottom of the pan.
5. Halve the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle cut sides with a pinch of salt. Place sweet potatoes in pan, cut-side down.
6. Brown for 10 minutes in the pan. Transfer to a serving platter and top with seed mixture, arugula, cilantro, and flaky salt. Enjoy!

Notes

You can roast the sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving.

• Prep Time: 20
• Cook Time: 90
• Category: Side dish

Keywords: Sweet potatoes

The post These Charred Sweet Potatoes With Dates Are So Simple—And Dinner Party-Approved appeared first on Camille Styles.

Watermelon and feta are a classic combo for a reason (see my Watermelon Greek Salad.) The sweet and juicy melon is a perfect foil for salty feta, plus that crisp, cold texture against the creaminess of the cheese. This duo is a great example of two contrasting flavors coming together to create a balanced dish.

I’ve been making this on the weekend to accompany grilled chicken or steak, with a baked potato or grilled corn. It makes a tasty side for just about any al fresco dinner party, and it’s a pretty stellar workday lunch, too. I promise that once you’ve tried it, it’ll be on repeat all summer. Read on for my tips on bringing this spicy watermelon feta salad together.

Ingredients You’ll Need

Before we start, let’s gather our ingredients. This salad is packed with nutrients, from hydrating watermelon to protein-rich feta. The fresh herbs add antioxidants, and the spicy jalapeño has shown to be metabolism-boosting. For this recipe, you’ll need:

• Lime (we’re using the zest and the juice)
• Honey
• Olive oil
• Kosher salt and freshly ground black pepper
• Red onion
• Jalapeño
• Seedless watermelon
• Block of feta
• Basil leaves

How to Make Spicy Watermelon Feta Salad

1. Make the Dressing

In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste with kosher salt and freshly ground pepper. This dressing brings a tangy and slightly sweet flavor that pairs perfectly with the salad’s spicy and savory elements.

2. Marinate the Onion and Jalapeño

Add the thinly sliced red onion and jalapeño to the bowl with the dressing. Let them sit for at least 30 minutes. This step allows the onion and jalapeño to soften slightly and absorb the tangy, sweet, and spicy flavors of the dressing.

3. Prepare the Watermelon

Cut your mini watermelon into bite-sized chunks and place them in a serving bowl. If you’re short on time, you can often find pre-cut watermelon at your local grocery store.

4. Combine the Ingredients

Spoon the marinated onions and chiles over the watermelon chunks. Use your hands to gently toss everything together, ensuring the watermelon is well-coated with the flavorful dressing.

5. Add the Feta and Basil

Top the salad with slices of feta cheese and fresh basil leaves. The creamy, salty feta contrasts beautifully with the sweet watermelon, while the basil adds a fresh, aromatic note.

6. Final Touches

Pour any remaining dressing over the salad, ensuring all the flavors are evenly distributed. Garnish with flaky salt for an extra touch of flavor and crunch.

Tips for the Perfect Spicy Watermelon Feta Salad

• Adjust the heat. If you like it on the mild side, start with fewer jalapeño slices and add more to taste.
• Freshness is key. Use the freshest ingredients you can find. Fresh watermelon, high-quality feta, and vibrant herbs make all the difference.
• A feast for the senses. For a beautiful presentation, arrange the salad on a large platter. The vibrant colors of the watermelon, herbs, and feta make this salad as visually appealing as it is delicious.

Here are a few other watermelon-feta salads to love. Scroll on for the recipe—I can’t wait to hear what you think!

Appetizers

May. 08, 2023

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Appetizers

Jul. 29, 2024

This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer

The classic, turned up.

Appetizers

Nov. 04, 2019

A Watermelon Salad with Cucumber & Feta That Hits All the Summer Notes

Sweet, meet savory.

Spicy Watermelon Feta Salad

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• Author: Camille Styles

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A stunning summer side dish with a kick.

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Ingredients

• Zest and juice of 1 lime
• 1 tablespoon honey
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper, to taste
• 1/4 red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1 mini watermelon, cut into chunks
• 1/2 cup – 1 cup feta, sliced into slabs
• 1 cup basil leaves

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Instructions

1. In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste. Add onion and chile to the bowl and let sit for at least 30 minutes. 
2. Place the watermelon in a serving bowl. Spoon the onions and chiles over the watermelon and use your hands to gently toss to coat. Top with the feta and basil, then pour over the rest of the dressing.
3. Garnish with flaky salt and serve.

The post This Spicy Watermelon Feta Salad Is My Go-To Summer Side appeared first on Camille Styles.

This easy frittata combines the earthiness of asparagus and mushrooms with the creaminess of goat cheese—and the sliced baby potatoes make it hearty. The result is satisfying and cozy, and it happens to be an incredibly healthy breakfast, lunch, or dinner.

How to Make a Frittata

One of the main reasons I love a frittata? It’s more of a formula than a recipe—which means it’s the perfect recipe for cleaning out your veggie drawer since you can swap in whatever you have on hand. Here’s the basic step-by-step method for making a frittata with any type of vegetable—master this, then get creative:

1. Preheat your broiler and prep the veggies.
2. Sauté your veggies in an oven-safe skillet, starting with the hardest veggies (like potatoes, that take longest to cook) and ending with the softest veggies (like asparagus, that needs just a couple minutes.)
3. Beat the eggs with a little milk, and pour them over the veggies. Add cheese if desired.
4. Transfer the entire pan to the oven and broil until eggs are set and golden brown on top.
5. Garnish with herbs and eat!

It’s really that easy, and I’m just as inclined to whip up a single-serve frittata for a simple weekday lunch as I am to make it for a gathering. (I served this one at the Mother’s Day Brunch we hosted in my backyard.)

Tips for Success

• Use fresh, seasonal produce from your local farmers market for the best flavor and quality.
• Be sure to cook the vegetables until they are just tender before adding the eggs to avoid ending up with crunchy veggies in your frittata.
• Don’t overcrowd the skillet, which can lead to a soggy frittata as the vegetables will “steam” instead of sauté.

Ingredient Swaps to Try

• Swap the goat cheese for feta or shredded mozzarella for a different flavor profile. Or if you’re dairy free, feel free to skip the cheese altogether.
• Make it heartier (more quiche-like!) with a sprinkle of diced cooked bacon or sausage.
• Swap sweet potatoes for baby potatoes if that’s your thing.

With its rainbow of fresh veggies and creamy goat cheese, this potato, goat cheese, and asparagus frittata is a delicious way to welcome the season. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish will always satisfy. So this weekend, why not head to the farmers market, gather whatever fresh ingredients catch your eye, and let the flavors of spring inspire your next meal.

Asparagus Frittata with Goat Cheese and Spring Veggies

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 30
• Yield: 8 servings

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Make this asparagus frittata with goat cheese and spring veggies for Mother’s Day brunch—or any time you’re craving breakfast for dinner.

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Ingredients

Units USM

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 cup baby potatoes, thinly sliced
• 1 cup mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Salt and pepper to taste
• 8 large eggs
• 2 tablespoons milk (or non-dairy milk)
• 1/2 cup crumbled goat cheese
• Fresh herbs for garnish

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Instructions

1. Preheat the broiler of your oven, with the top rack 8 – 12″ from the broiler unit. In a large oven-safe skillet, heat olive oil over medium heat. Add onions and cook until beginning to soften, about 3 minutes.
2. Add sliced potatoes to the skillet and cook until they begin to soften, about 5 minutes. Stir in mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the asparagus pieces and cook for an additional 2 minutes until they turn bright green and slightly tender. Add salt and pepper to taste.
4. While the veggies are cooking, whisk together the eggs and milk in a medium bowl. Season with a pinch of salt and pepper.
5. Using a spatula, evenly distribute the veggies in the pan and lightly flatten them. Pour the beaten eggs evenly over the vegetables. Sprinkle the goat cheese evenly over the top. Allow the frittata to cook undisturbed for 2 minutes, or until the edges begin to set.
6. Transfer the skillet to the preheated oven and broil just until the top is turning golden and cheese is melted. Watch it closely, this happens fast!
7. Remove the frittata from the oven and let it cool slightly. Garnish with fresh herbs, then slice and serve warm.

• Prep Time: 30
• Cook Time: 20
• Category: breakfast

Keywords: vegetarian frittata, spring frittata, goat cheese frittata, easy brunch recipes

The post This Asparagus, Potato, & Goat Cheese Frittata Is Everything I Love About Spring appeared first on Camille Styles.

Growing up, a sick day meant toast and tea curled up on the couch with a movie. And there’s one toast memory I’ll never forget. After a 30-hour labor giving birth to my daughter, my mom brought me my favorite fruit and nut bread, toasted and slathered with butter. Nothing had ever tasted better (and I’d never been hungrier.)

Why I’m Eating Sourdough Bread Again

Which brings me to this ricotta toast recipe. I’ve always loved the combination of creamy ricotta cheese slathered onto toasted sourdough. When it comes to texture combinations, it honestly doesn’t get better. But since adopting a grain-free diet last summer, toast has been off the menu. Until recently. I’ve slowly been starting to reincorporate a bit of sourdough back into my diet, and so far—my gut issues haven’t resurfaced. In my research, here’s what I learned:

The fermentation process that gives the bread its distinctive sour taste also makes it more gut-friendly. Millions of people are suffering from digestive malaise, and if you’re sensitive to foods containing gluten or have irritable bowel syndrome, sourdough bacteria’s ability to break down flour has never been more important. – Vanessa Kimbell via Bon Appetit

It’s fascinating! And it’s key to make sure that what you’re getting is “real” sourdough that’s been slowly leavened, not simply store-bought bread with a sour flavor that’s been leavened with fast-rising yeast. I’ll keep you guys posted on my sourdough journey, but in the meantime—let’s talk about this ricotta toast! First thing to mention: this recipe is so simple that it may not even feel like a recipe. However, it’s one of those delicious bites that is so much greater than the sum of its parts. Let’s dive in.

Large Vintage Wood Board

$275 at Casa Zuma

Ricotta: Store-Bought vs. Homemade

When deciding whether to use store-bought ricotta versus making your own, there’s no right answer: both can be absolutely delicious, and it comes down to how much time you have. I shared many years ago how I make my own ricotta at home, and I’m still using the same method—it’s one of the most satisfying and delicious ingredients to make, and you’ll be shocked at how easy it is.

That said, there is zero shame in purchasing a high-quality ricotta from the grocery. You’ll just want to make sure that it’s full-fat (made from whole milk). A lot of what’s on the shelves is the “part-skim ricotta,” which I would only use in a recipe like lasagna. For this, you’re gonna want the creamy goodness of full fat.

Sabre Teak Flatware

$76 at Casa Zuma

Ricotta Toast Toppings

For this version, I wanted to highlight the simple flavors of the crusty sourdough toast with the creamy ricotta, so I kept toppings at a minimum: honey, chopped pistachios, thyme, flaky salt, and Aleppo pepper. However, ricotta toast lends itself to all kinds of creative inspiration. Here are a few topping ideas I’ve tried and loved:

• Banana and granola
• Melon and mint
• Blackberries and lime zest
• Radishes and chives
• Slow-roasted tomatoes and basil
• Pears with honey

Playa Salad Plate, Set of 4

$168 at Casa Zuma

Health Benefits of Ricotta Toast

Sourdough bread. Unlike conventional breads, sourdough undergoes a fermentation process that gives its signature tangy flavor and enhances its gut-friendly properties. This slow fermentation breaks down gluten and phytic acid, making it easier to digest and (as discussed above) sometimes reducing digestive discomfort for those with sensitivities.

Whole-milk ricotta cheese offers a dose of protein and calcium, essential nutrients for muscle repair and bone health.

Honey is a natural sweetener rich in antioxidants and soothing properties, pistachios provide healthy fats and fiber, and thyme is known for its antibacterial and anti-inflammatory effects. Each bite of this ricotta toast is both indulgent and nourishing.

You are going to love this ricotta toast for breakfast, lunch, or dinner! Let me know if you give it a try—and if you have any sourdough/gut health stories to share, I’d love to hear in the comments. Scroll on for the recipe for this easy and delicious ricotta toast.

Ricotta Toast with Honey & Pistachios

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• Author: Camille Styles
• Total Time: 5 minutes
• Yield: 1 serving

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Elevate your toast game with this deliciously satiating ricotta toast recipe. Keep it simple and sweet with honey and pistachios–or make it savory with slow-roasted tomatoes and basil.

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Ingredients

Units USM

• 1 piece sourdough bread
• 1/3 cup whole-milk ricotta cheese
• 2 teaspoons honey, divided
• 1 teaspoon fresh thyme leaves, divided
• flaky salt, to taste
• Aleppo pepper, to taste (you can sub red pepper flakes, just go easy since they’re hot!)
• 1/4 cup pistachios, roughly chopped

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Instructions

1. Toast the sourdough bread.
2. In a small bowl, whisk together the ricotta with 1 teaspoon honey, 1/2 teaspoon thyme, and a pinch each of flaky salt and Aleppo pepper.
3. Spread the ricotta mixture on the toast, then top with the remaining honey and thyme. Sprinkle over the chopped pistachios, and finish with a pinch of flaky salt and Aleppo pepper. Eat!

• Prep Time: 5 min

Keywords: ricotta toast, breakfast, appetizer

The post The Best Ricotta Toast, and an Update on My Gut-Health Journey appeared first on Camille Styles.

Hearth & Hand x Magnolia Stoneware Reactive Glaze Cereal Bowl

$19.99 at Target

Figmint Earthenware Mini Pinch Bowls Cream (Set of 2)

$10 at Target

How to Make Grain-Free Overnight Oatmeal

You may be wondering—how can you make oatmeal without the oats? Well, turns out that ground nuts, plus chia seeds, flax seeds, and coconut make a delicious base for all the toppings, from berries to nut butter to pears and honey. These are all from Good & Gather, proving you can eat healthy, beautiful meals without breaking the bank or running tons of errands. All you need is a single Target run.

Figmint 8pc (Set of 4) Glass Food Storage Container Set Clear

$20 at Target

Figmint Waffle Kitchen Towel in Sage Green

$3 at Target

Why I Love This Grain-Free Overnight Oatmeal

If you want to remove at least one decision from your busy weekday mornings, prep this grain-free overnight oatmeal that also happens to be gluten-free, vegan, and paleo-friendly. I make a big batch on Sunday and it energizes my mornings all week long. (Bonus: It actually keeps me full until lunch!) And I love that this “oatmeal” is the perfect base for so many different topping combinations. You can eat it multiple days in a row, but with so many toppings to choose from, it never gets boring.

Ingredients you’ll need:

Good & Gather Shelled Walnuts – 6oz

$2.99 at Target

Dry Good & Gather Roasted Sunflower Kernels – 7.25oz

$1.79 at Target

Bob’s Red Mill Gluten Free Organic High Fiber Coconut Flour – 16oz

$5.79 at Target

Good & Gather Organic Unsweetened Coconut Milk – 32oz

$1.99 at Target

Good & Gather 100% Pure Organic Maple Syrup – 12 fl oz

$8.99 at Target

Good & Gather Pure Vanilla Extract – 2oz

$6.29 at Target

Once you’ve gathered your ingredients, all you have to do is pulse the walnuts and sunflower seeds in a blender or food processor, then stir them in a bowl with the rest of the ingredients and refrigerate. When you wake up the next morning, breakfast is done.

Women’s ShortWild Fable Sleeve Relaxed Fit Cropped T-Shirt

$10 at Target

Figmint 10″x13″ Nonslip Acacia Wood Cutting Board Natural

$16 at Target

My Favorite Topping Combos

This grain-free overnight “oatmeal” is nutrient-rich and high in protein—everything you need to start the day is in one pre-prepped bowl. And thanks to an endless amount of topping options, you’ll never feel like you’re eating the same thing twice. Here are my favorite topping combos:

Chocolate Coconut Crunch

• Toasted Coconut Chips
• Dark Chocolate Almond Butter
• Sliced Bananas
• Cacao Nibs

Good & Gather Toasted Coconut Chips – 3oz

$4.19 at Target

Good & Gather Dark Chocolate Almond Butter – 16oz

$6.99 at Target

Navitas Organics Unsweetened Cacao Nibs – 4oz

$6.99 at Target

Favorite Day Coconut Flakes – 14oz

$3.19 at Target

Berries & Cream

• Greek Plain Yogurt
• Honey
• Mint
• Fresh Berries

Good & Gather Greek Plain Whole Milk Yogurt – 32oz

$3.99 at Target

Good & Gather Organic Pure Honey – 16oz

$6.89 at Target

Good & Gather Organic Mint – 0.5oz

$2.49 at Target

Pear & Granola

• Thinly sliced pear
• Grain-Free Granola
• Dry Roasted Pistachio Kernels
• Honey

Good & Gather Kid-Sized Anjou Pears – 3lb Bag

$5.99 at Target

Good & Gather Ground Cinnamon – 2.37oz

$1.19 at Target

Good & Gather Sea Salt Dry Roasted Pistachio Kernels – 5.5oz

$4.69 at Target

Scroll on for the recipe, and be sure to shop all my favorite ingredients on my Target storefront!

Grain-Free Overnight Oatmeal

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• Author: Camille Styles

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Packed with protein and nutrients, this grain-free oatmeal is so easy—and can be customized to your liking.

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Ingredients

• 1 cup walnuts
• 1/2 cup sunflower seeds
• 4 tablespoons chia seeds
• 3 teaspoons ground flax seeds
• 1/3 cup shredded coconut
• 1/4 cup coconut flour
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• 3 cups coconut milk

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Instructions

1. Pulse nuts in a blender until mixture is the consistency of coarse sand. 
2. Transfer to a bowl, then add chia seeds, flax seeds, coconut, vanilla, maple, coconut flour, cinnamon, and coconut milk. Stir to combine.
3. Cover and place in the fridge for an hour, then remove from fridge and stir everything together again well, making sure seeds aren’t sticking to the bottom of the bowl.
4. Refrigerate overnight. When ready to eat, rewarm if desired, then add your toppings. Enjoy!

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post This Grain-Free Overnight “Oatmeal” Is the Protein-Packed Breakfast You Didn’t Know You Needed appeared first on Camille Styles.

But first, watch me make it in the video below!

Why Focus on Healing the Gut?

If you’ve been around here awhile, you know that the gut is the cornerstone of our well-being, influencing everything from energy levels to mood and digestion.  I’ve been sharing a lot about my own efforts to heal my gut—switching to a grain-free diet has been a big part of that journey. Now that I’ve laid the foundation, I’m able to start incorporating tools, like this L. Reuteri yogurt, to continue reaching higher levels of health and vibrancy.

Health Benefits of L. Reuteri Yogurt

I make a batch of this yogurt at the beginning of the week, then eat about ½ cup every day. Here are some of the benefits I’ve noticed:

• Better digestion from all the probiotics and prebiotics
• More energy, which comes from a healthier gut and all the good protein found in this yogurt
• Better mood—it may sound crazy, but the brain-gut connection is real. A common side effect of improving your gut flora is a reduction in brain fog, better mood, and clearer thinking. I’ll take it!

What You Should Know About L. Reuteri Yogurt

Lactobacillus reuteri (L. reuteri) is a type of probiotic (“good” bacteria) normally found in the digestive tract. “Good” bacteria like L. reuteri help break down food, absorb nutrients, and fight off organisms that might cause diseases. L. reuteri can be added to fermented foods like this yogurt, and is also found in probiotic supplements. I learned about the benefits of L. Reuteri Yogurt from the book Super Gut, a must-read for anyone dealing with sluggish digestion or GI issues, including SIBO. This yogurt isn’t just food; it’s truly a gut-healing elixir.

Why Not Just Buy Your Yogurt?

While store-bought yogurts boast live probiotics, the potency of L. Reuteri yogurt is in a whole different ballpark. In this recipe, we’re using more traditional yogurt-making mehtods by prolonging fermentation times and adding prebiotic fibers to “feed” the bacteria. Our homemade version cooks at 100 degrees for 36 hours, allowing L. Reuteri bacteria to flourish. When these bacteria colonize your gut, they offer profound health benefits.

Here’s What You Need to Make Your Own Yogurt

When I first heard about making your own yogurt, I thought it sounded like a lot of work. Yet, with a simple and affordable yogurt maker, it turns out that it’s incredibly easy. Our goal? To make a yogurt that is both delicious and packed with probiotics. I’m also making a coconut yogurt for all my dairy-free friends—and yes, you’re going to get alll the same probiotic benefits from the coconut yogurt as you do from the dairy version!

Ingredients for L. Reuteri Yogurt

• For the classic L. Reuteri Yogurt: Whole milk or half-and-half, Osfortis probiotic, and inulin.
• For the dairy-free Coconut Yogurt: Coconut milk, agar agar, sugar, arrowroot starch, and Osfortis probiotic.

The Two-Step Process

1. Make a Slurry: This step ensures smooth texture without clumps—you’re going to blend the thickening agents with just a little liquid. Then you’ll add the remaining liquid.
2. Set and Forget: Pour the mixture into your yogurt maker, set at 100 degrees for 36 hours, and let the magic happen.

How to Incorporate L. Reuteri Yogurt Into Your Diet

Y’all know that I do not eat boring meals, so here are a few ways I like to “dress up” this yogurt in delicious breakfasts, snacks, or even desserts throughout the week:

• AM Classic: Combine with grain-free granola, banana, berries, and a drizzle of honey.
• Savory Twist: Top with roasted golden beets, pecans, and arugula for a surprising blend.
• Evening Treat: Mix with chocolate protein powder, then top with strawberries and cocoa nibs.

Gut-Healing and Delicious

Again, calling this recipe “yogurt” feels like an understatement. It’s truly a tool for gut health, a companion on your journey to wellness, and thankfully, it’s also incredibly delicious. If you’re on a gut health journey, I’d encourage you to dive into making your own L. Reuteri yogurt! And please share your experience in the comments below—I promise, your gut will thank you.

BioGaia, Osfortis with Vitamin D, 60 Capsules

$42.99 at iHerb

NOW Foods, Certified Organic Inulin, Prebiotic Pure Powder, 8 oz

$9.18 at iHerb

L. Reuteri Yogurt

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 51 minutes
• Yield: 6 – 8 servings

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Eat 1/2 a cup of this probiotic-rich yogurt each day as part of a gut-healing protocol.

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Ingredients

• 1 capsule of Osfortis probiotic (open the capsule and empty out the contents) OR 2 tablespoons whey from a previous batch of yogurt
• 2 tablespoons inulin powder
• 1 quart whole milk

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Instructions

1. In a mixing bowl, combine the contents of the Osfortis probiotic (open it up and empty out the powder), the inulin, and 2 tablespoons of milk. Make a slurry by whisking it together, to help prevent clumps. When smooth, stir in the remaining milk 
2. Cover and place in your fermenting device or yogurt maker. Ferment at 100 degrees Fahrenheit for 36 hours. 

Notes

For future batches, you can use 2 tablespoons of whey from a prior batch instead of the probiotic.

• Prep Time: 15
• Cook Time: 36

Keywords: homemade yogurt, probiotic yogurt. l. reuteri

Dairy-Free Coconut L. Reuteri Yogurt

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 1 hour 8 minutes

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The same probiotic benefits of the classic L. Reuteri Yogurt, using coconut milk to make it dairy-free.

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Ingredients

Units USM

• 1 13–ounce can coconut milk
• 1 teaspoon agar agar or guar gum
• 2 tablespoons sugar
• 1 tablespoon potato starch or tapioca starch
• 1 osfortis probiotic (open it up and use the powder inside the capsule

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Instructions

1. In a small saucepan over medium heat, warm the coconut milk until it comes to a simmer. Remove and pour into a blender—allow to cool for 5 min.
2. Add agar agar, sugar, and potato or tapioca starch to the blender.
3. Blend until smooth and beginning to thicken, about 1 minute. 
4. Mix in the contents of the osfortis (or 2 tablespoons whey from a previous batch of yogurt), then ferment for 48 hours at 100 degrees fahrenheit.

• Prep Time: 20
• Cook Time: 48

The post The Probiotic-Rich Yogurt That Healed My Gut—Get the Recipe appeared first on Camille Styles.

Mexico City has established itself as arguably the most exciting food city in the world, and the restaurants we experienced during our quick 48-hour trip did not disappoint. Thankfully, our pilgrimage-worthy meal at Contramar was every bit as special as I’d imagined. The vibe is warm and bustling—every lunch service feels like a party at a cool friend’s house. And the perfect seafood dishes turned out by renowned chef Gabriela Cámara most definitely live up to the hype. 

Of course, we had to order the famous red and green grilled snapper (and yes, it was as amazing as I’d heard), but the raw tuna tostadas made us swoon. So much so, that we were determined to make our own version back home. 

Spicy Tuna Tostada With Avocado and Crispy Shallots

I’ll be honest, the mezcal paloma made my exact recollection of this dish a tad fuzzy. Consider this my very loose (but still delicious) adaptation of the tuna tostadas from Contramar. We’ve been making these on repeat, and they’re destined to become our go-to weekend lunch this summer, preferably enjoyed with our feet in the pool. (And yes, mezcal paloma in hand.)

One added bonus to this dish is that the components can be quickly prepped in advance. That way, when it’s time to eat, you can set out the tostadas and toppings and let everyone build their own. Scroll on for a few tips on making these tuna tostadas. And if you tend to steer away from serving raw fish at home, I got you.

Ingredients for Tuna Tostadas

Sushi-Grade Tuna

The star of these tostadas is sushi-grade tuna, selected for its superior quality and freshness. Tuna’s vibrant color and buttery texture make it the perfect candidate for raw preparation. 

Soy-Sesame Marinade

A mixture of soy sauce, a dash of sugar, sesame oil, and sesame seeds, finished with finely chopped green onions. It’s a savory, sweet, and umami combo that infuses the tuna with so much flavor.

Tostada Chips OR Sieté Cassava Tortillas

Opt for your favorite crispy corn tostadas or (do as I do) bake a Siete tortilla in the oven until crisp for a grain-free and gluten-free tostada. 

Chipotle Aioli

A creamy element that’s simply mayonnaise blended with chipotle powder, lime juice, and a pinch of salt and pepper. This sauce adds a smoky, tangy layer that beautifully complements the tuna’s richness.

Avocado

Chopped avocado adds a creamy, lush texture that rounds out this dish.

Our Toppings: Cilantro & Crispy Shallots

Finish it off with the crunch and freshness of cilantro and crispy shallots—they also add an artful element to the visual presentation.

How to Buy and Prepare Raw Seafood at Home

If you typically leave the raw seafood to your favorite sushi restaurant, you’re not alone. I used to be intimidated to make raw fish dishes at home—or afraid that I might give us all food poisoning! With a little research and experience, I soon discovered that it’s simple with just a little know-how. 

When selecting sushi-grade tuna, visit a reputable fishmonger. I usually get mine from the fish department at Whole Foods or Central Market. That way, I can also chat with the fishmonger to check that it’s been handled and stored properly for raw consumption. This ensures the fish has been frozen to the proper temperature to kill any parasites, making it safe to eat raw. You can simply ask the fishmonger whether they have “sushi grade tuna.” And if the answer is yes? It’s all good to thaw and eat, no cooking required.

Tips for Tuna Tostadas Success

Marinate Your Tuna

The sweet soy-sesame marinade infuses the tuna with all that good flavor, so allow the tuna to marinate for at least 30 minutes.

Crisp Your Shallots

Crispy shallots are one of those finishing touches that feel restaurant-worthy, but they’re so worth making at home. All you have to do is thinly slice the shallots (I like to use a mandoline to make it easy on myself), then quickly fry them, and drain off the oil. You’re left with the most delicious little crispies that are soooo good on these tuna tostadas.

Assemble With Care

The beauty of this dish lies in its symphony of flavor and texture, so I like to be thoughtful in the order that I add the toppings. I spread a bit of the aioli over the tostada base, followed by the marinated tuna and avocado (chopped in similarly-sized pieces for the prettiest presentation). Add the crispy shallots and a few fresh cilantro leaves. Remember, you eat with your eyes first!

Spicy Tuna Tostada with Avocado and Crispy Shallots

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★★★★★

5 from 1 review

• Author: Camille Styles

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Description

With Mexican-inspired flavors and a restaurant-worthy presentation, these tuna tostadas will bring the wow-factor to any dinner or gathering.

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Ingredients

Units USM

• 8 ounces sushi-grade tuna, chopped into 1” pieces
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds (I like to toast them first)
• 2 green onions, thinly sliced
• 4 tostada chips OR 4 Sieté grain-free tortillas
• 1/4 cup mayonnaise
• 1 teaspoon chipotle powder (more or less, depending on how spicy you like it)
• juice of 1 lime
• kosher salt to taste
• 1 shallot, peeled and thinly sliced
• olive oil or avocado oil, for frying
• 1 avocado, pitted and chopped into 1” pieces
• fresh cilantro leaves for garnish

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Instructions

1. Marinate the tuna. In a small saucepan, combine the soy sauce and sugar. Warm over medium heat until just beginning to simmer, whisk together until the sugar dissolves, then turn the heat off and transfer to a medium bowl. Add the sesame oil, seeds, and green onions and whisk to combine. When the mixture is room temperature, add the tuna, toss well in the marinade, then cover and put in the refrigerator for at least 30 minutes.
2. Make the chipotle aioli. In a small bowl, whisk together the mayonnaise, chipotle powder, lime juice, and a pinch of salt. Set aside.
3. Fry the shallots. In a small sauté pan, coat the bottom with about ¼” of your frying oil. Heat over medium-high until a drop of water sizzles in it, then add your sliced shallot. Fry until golden, then stir the shallots around the pan until they’re all golden brown. Transfer to a paper towel-lined plate.
4. If using grain-free tortillas, place on a baking sheet and bake in a 400 F oven for about 8 minutes, until crisp. 
5. When ready to serve, spread a small spoonful of aioli over each tostada base. Top with your marinated tuna, evenly distribute the chopped avocado between the tuna pieces, then garnish with crispy shallots and cilantro leaves. Eat!

The post Spicy Tuna Tostadas With Avocado and Crispy Shallots appeared first on Camille Styles.

Walking into Via Carota is like entering a friend’s home in the Italian countryside. (The fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with artfully arranged layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

How to Make the Perfect Simple Green Salad

I’ve been slowly perfecting my own version of the perfect simple green salad. It’s inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “house salad,” and each Sunday, I blend up a batch of our house vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

$68 at Casa Zuma

What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad are inspired by the one at Via Carota, this isn’t a copycat version. If you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings.

The Mixed Lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. But it can be tricky to find little gem, and I’ve realized that a great substitution is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces:

• Butter lettuce (often labeled Bibb or Boston lettuce)
• Romaine lettuce (inner leaves only)
• Arugula for its peppery kick.

However, the beauty of having your own “house salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce! I’d stay away from kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky’s the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The Salad Dressing

I’ve shared my Sunday night vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette but adds Dijon mustard, apple cider vinegar, and honey. I truly don’t think it could be better.

The Walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to earn its “best green salad” standing in our house, I needed to add a touch of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them out. But I don’t recommend it (hehe).

Tips for Making the Best Simple Green Salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Dry Your Lettuces Completely

The Via Carota recipe calls for a double wash and extensive drying regimen. Great for a restaurant setup, but I’m giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels at home. The key is to make sure they’re completely and totally dry. I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce. Since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use Your Biggest Bowl for Tossing

I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use Your Hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons. You’re massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is evenly distributed.

Toss It With Dressing Right Before Serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts. That way, your salad stays fresh, perky, and not at all soggy.

Optional Ingredients

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

$92 at Casa Zuma

Individual Wood Salad Bowls, Set of 4

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine.

$128 at Casa Zuma

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

The Best Simple Green Salad

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★★★★

4 from 2 reviews

• Author: Camille Styles

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This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

Why You’ll Love This Hot Honey Salmon Recipe

What really takes this salmon recipe over the top is the combination of sweet and spicy flavors in the honey glaze, plus the garlicky crunch of the coconut topping. It all comes together for a flavor profile that’s actually addictive, which isn’t a bad thing when you’re talking about a beautiful piece of salmon packed with protein, iron, vitamin B-12, and super healthy omega-3 fatty acids.

Plus, you can’t overstate the beauty of a dinner that comes together in under 10 minutes. It’s easy enough for busy spring weeknights, and special enough to serve for a weekend dinner with friends.

Ingredients for Hot Honey Salmon With Coconut Crunch

Here’s a rundown of what you’ll need to make this hot honey salmon recipe.

Salmon. For this recipe, I like to buy a 1-pound fillet of salmon and cut it into smaller pieces. You can either have the fishmonger remove the skin for you (which will make it easier to cut), or you can bake it with the skin on and it’ll slide right off when it comes out of the oven. Here’s a handy guide to buying the best salmon when you’re at the grocery store.

Hot honey. You’ve likely seen this trendy flavor profile on restaurant menus, and while you could purchase jarred hot honey, may I recommend my two-ingredient homemade version? Just combine 1 part sriracha with 3 parts honey, and you’ve got yourself a very spicy, very delicious hot honey glaze.

Coconut crunch. Ever since I landed on this toasted coconut crunch topping, I’ve been wanting to put it on everything. You warm a little olive oil in a skillet, then toast up garlic slices, sliced chili (because we need more heat, lol), and coconut flakes until it all becomes sweet and nutty. It’s the perfect topping for this salmon, or just about any “bowl” you whip up all season. I do recommend making this just before serving so you get that delicious crunch—it gets a bit soggy if you make it too far in advance.

How to Make Crispy Salmon in the Oven

I go though phases with my salmon, and in all honesty, I love them all. (Remember my slow-baked salmon phase?) Yes, it’s luscious and buttery and delicious, but sometimes I crave the texture of a crispy golden brown crust encasing a tender fish. When crispy is what I’m after, you can’t beat the broiler. And you may be surprised when I tell you how long to bake hot honey salmon. The broiler makes such quick work of it that this salmon is in and out of the oven in seven minutes or less.

I cut the salmon fillet into 3-inch pieces before cooking, which helps the interior of the salmon to cook through in the same amount of time that it takes the outside to crisp up. If you like a more medium-rare interior, you can leave the fillet whole when you cook it for a pink-on-the-interior finish.

Once my broiler is preheated, I place the salmon on a cast iron skillet, or a foil-lined baking sheet (for easier clean-up), drizzle with a little olive oil and a pinch of salt and pepper, and pop it under the broiler, about seven inches from the heat. After about four minutes, I pull it out and spoon on the honey glaze—you don’t want the glaze under the broiler for the entire cook time since it will burn. Place under the broiler for another three minutes. You’ll know it’s ready when the entire surface of the salmon is golden brown.

How to Serve Hot Honey Salmon

I made this recipe into a complete dinner by turning it into a “salmon bowl” with sweet potatoes and fluffy rice. The combo had slight Asian vibes with the heat of the sriracha and chilis, plus the coconut and cilantro flavors. I brushed the extra hot honey glaze over my sweet potatoes while they roasted in the oven, which brought everything together—and is definitely something I’d do again for a veg-focused dinner.

I also love serving this hot honey glazed salmon on top of a flavor-packed kale salad, or swap the sweet potatoes and serve alongside any interesting veggie side like Masala Corn Salad or Grilled Zucchini with Chili Mint Vinaigrette.

Hot Honey Salmon With Coconut Crunch

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★★★★★

4.8 from 39 reviews

• Author: Camille Styles

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10-minute Hot Honey Glazed Salmon is a simple, delicious, and healthy meal. With just a few ingredients, it gets super crispy under the broiler.

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Ingredients

Units USM

for the hot honey:

• 1/4 cup Sriracha
• 3/4 cup Honey

for the salmon:

• 1 pound center-cut salmon fillet, cut into 3” pieces
• Extra-virgin olive oil
• Salt and freshly ground black pepper

for the coconut crunch:

• 4 garlic cloves, thinly sliced
• 1/2 red chile or jalapeno, thinly sliced
• 1/2 cup unsweetened coconut flakes

for serving:

• Fluffy rice, honey-glazed sweet potatoes, cilantro

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Instructions

1. Preheat the broiler, and place a rack 7-10 inches from the heat source.
2. Make the coconut crunch. Heat 1 tablespoon oil in a small skillet over medium. Add garlic, chile, and coconut flakes. Cook, stirring, until garlic and coconut turn golden, about 5 minutes. Transfer to a small bowl, and add a pinch of salt.
3. Place salmon in the cast-iron skillet. Brush with olive oil, then sprinkle evenly with salt and pepper. Broil for 4 minutes.
4. While the salmon cooks, combine sriracha and honey in a small bowl.
5. Remove salmon from oven, brush with some of the hot honey, then return to oven and broil for another 2-3 minutes, until caramelized on top and cooked to your preference.
6. Serve salmon over rice and roasted sweet potatoes, drizzle extra hot honey over top, then top with coconut crunch and cilantro. Enjoy!

The post Hot Honey Glazed Salmon With Coconut Crunch—Yep, It’s As Addictive As It Sounds appeared first on Camille Styles.

There are major elements of a classic Greek salad here—think tomatoes, cucumbers, romaine, and feta. But I was also inspired by a mezze spread, hence the handful of crunchy chickpeas and the ridiculously good honey-tahini dressing. It’s not traditional, but these flavors do come together as an addictive combination. And what’s not to love about a salad that’s every bit as satisfying as it is healthful?

Read on to see exactly how this Mediterranean salad comes together and a few of my secrets to leveling up your salads all spring and summer long.

What You Need to Make This Mediterranean Kale Salad

• Romaine lettuce: If you can get your hands on Little Gem lettuce, even better. But for our purposes, crispy hearts of romaine will work great. I often save the more leafy outer greens for another use and use the crispy inner leaves for this salad for maximum crunch.
• Radish: Shave on a mandoline for the prettiest springtime color and crunch.
• Cucumbers: Refreshing cukes are a must in any Mediterranean salad.
• Cherry tomatoes: Or really, any tomatoes—but unless you can get your hands on peak-season heirloom tomatoes, cherry tomatoes will usually give you the best chance of concentrated flavor.
• Block of feta: If pre-crumbled feta is all you can get your hands on, fine. But even better? A block of feta that you can cut into satisfying slices and arrange prettily among your veggies.
• Red onion: I like to shave this on a mandoline so the flavor is subtle, but you can also thinly slice with a knife.
• Avocado: Gives this vegetarian salad enough heft and satisfying fat to make it a meal.
• Crunchy chickpeas: Usually, I do myself a favor and buy a bag of crunchy chickpea snacks at the grocery to toss onto this salad. If you want to go the homemade route, just rinse and drain a can of chickpeas, toss with a little olive oil and spices, then roast in a 375 degree oven until crispy.
• Honey-tahini dressing: Trust me when I say that you’ll want to put this dressing on everything. The nutty tahini and zest citrus are perfectly balanced by the sweetness of the honey, and it takes this Mediterranean kale salad over the top. Add a tablespoon of warm water before you shake it up to help the dressing emulsify.

My go-to salad bowl

Handcrafted Wood Salad Bowl

$92 at Casa Zuma

Tips to Level up Your Salad Game

We all know that salads can be ho-hum or extraordinary, and there are a few techniques that restaurant chefs always use to make their salads crave-worthy.

Make Raw Veggies Super Crisp

This is a simple step that makes a huge difference. Once you’ve washed and chopped your veggies, fill a big bowl with salted ice water. Use your hands to submerge them for a few minutes (I usually do this while I make the dressing.) Then drain and dry your veggies, and be wowed by how incredibly crisp and refreshing they are. The salt water also infuses them with just enough salty flavor.

Coat Each Ingredient With Just Enough Dressing

Restaurant-level salads usually seem to be full of so much flavor because there’s a bit of dressing on every bite. The key to achieving that at home is to use a bigger bowl than you think you’ll need to toss the salad with dressing. And use your hands! Chefs know that their hands are their best cooking tool, and there’s no better way to make sure that each ingredient has just the right amount of dressing coated on it.

Add the Toppings at the Very End

Since we eat with our eyes first, this is as much for aesthetics as it is for taste. After you’ve tossed together most of your salad ingredients, you’re going to add the slabs of feta, slices of avocado, and crunchy chickpeas right on top. That way you can strategically tuck and arrange everything so it looks pretty, and evenly distribute these ingredients over the top that might sink to the bottom if tossed.

Modifications to Try

• Make it vegan. Omit the feta or replace with a plant-based cheese.
• Add additional protein. This salad is so good topped with a piece of grilled chicken, shrimp, or salmon.
• Swap the chickpeas for another type of crunch. No chickpeas, no problem. Try a handful of roasted sunflower seeds, any type of nut, or some torn and toasted pita “croutons” for a crunchy texture.

There’s no question that this Mediterranean kale salad is about to become my go-to over the next few months, and I know you’re going to love it, too! Let me know if you give it a try, and scroll on for the recipe.

Mediterranean Kale Salad

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★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings

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A Greek-inspired salad that’s the perfect way to welcome al fresco season.

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Ingredients

• 2 romaine hearts, crunchy leaves only, chopped
• 4 radishes, thinly sliced or shaved on a mandoline
• 1/4 red onion, thinly sliced or shaved on a mandoline
• 1 cup thinly sliced cucumber
• 2 cups cherry tomatoes, halved
• Kosher salt and freshly ground black pepper.
• 1 block of feta
• 1 cup crunchy chickpeas
• 1 large avocado, sliced
• 1 head of kale, massaged and torn

for the honey-tahini dressing:

• 2 tbsp tahini
• 1 tbsp warm water
• juice of a lemon
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp honey

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Instructions

1. Fill a large bowl with ice water. Add a large pinch of kosher salt. Submerge the prepared romaine, radishes, onion, and cucumber in the ice water bath for 5 minutes. Drain and roll up in a dishtowel to completely dry.
2. Meanwhile, slice the feta into slabs about 1/2” thick.
3. Add all the dressing ingredients to a mason jar, and shake well until emulsified and combined.
4. Add the dried veggies to a large serving bowl along with the halved tomatoes. Add a pinch of salt and freshly ground pepper, then drizzle with most of the dressing. Use your hands to toss thoroughly.
5. Transfer to shallow bowls for serving, top with feta, crunchy chickpeas and avocado. Drizzle with remainder of dressing and a pinch of salt to taste. Eat!

• Prep Time: 20
• Category: salad

Keywords: mediterranean kale salad, greek salad

The post This Mediterranean Kale Salad is Sunshine in a Bowl appeared first on Camille Styles.

My gut-healing, grain-free journey has led me down a new path of discovering all the delicious baked goods that use almond flour, coconut flour, and cassava flour to create something every bit as delicious as desserts made with flour. Yes, swapping in these alt-flours requires some know-how (and I’ve had a few fails along the way), but this cake proves I’m not sacrificing a single ounce of deliciousness when eating grain-free.

My goal with this cake was to create a gluten-free and grain-free version of the classic chocolate birthday cake with chocolate frosting—one that the rest of my family would want to devour even though they don’t share my dietary restrictions. The recipe exceeded all expectations, and dare I say, it may be the only gluten-free cake recipe I make moving forward. 

Read on to see how my favorite grain-free chocolate cake comes together. It’s one-bowl and incredibly simple, and I have a feeling it might become a go-to for you, too.

Ingredients and Dietary Modifications

Here’s what you’ll need to make this gluten-free cake recipe—and all my recommendations on making this recipe dairy-free and paleo so everyone can indulge.

Almond flour: One of my favorite alt-flours because of its nutty flavor and nutrient-rich properties. It pairs particularly well with any chocolate recipe.

Baking soda: Especially important in gluten-free baking to provide that rise.

Kosher salt: I like to use Diamond kosher salt in the recipe and then top the cake with flaky Maldon salt crystals.

Cocoa powder: I prefer Dutch-processed cocoa powder here, but you can use regular or even raw cacao powder.

Sugar: Depending on your dietary preferences, feel free to swap coconut sugar or additional maple syrup for natural substitutes.

Maple syrup: Maple syrup provides a complexity that I love paired with chocolate.

Greek yogurt: Yogurt gives a tangy creaminess to baked goods—you’ll almost always find it in my baking recipes! You can also swap a plant-based yogurt to keep this dairy-free, or sour cream if that’s what you have on hand.

Vanilla extract: My mom’s rule-of-thumb: always use a touch more vanilla than you think you’ll need. 

Eggs: Feel free to swap in a flax egg to keep this vegan.

Melted butter: I love the richness that butter adds to this recipe, but you can swap in melted coconut oil to keep this dairy-free.

Let’s Talk Frosting

First off: this is the best chocolate frosting you’ll ever put in your mouth. Second, it’s not particularly dietary-friendly (though it is gluten and grain-free), so if you’re doing a dairy-free or a more paleo-friendly diet, you may just want to leave the frosting off and enjoy this delicious cake naked. That said, this frosting is what does it for me, so here are some notes on the ingredients:

Chocolate chips and heavy cream: You’re going to melt these together either on the stove or in the microwave. For expediency, I usually do the microwave on about 30% power, stopping and stirring every 20 seconds so the chocolate doesn’t burn.

Cream cheese: Yes, this frosting is a hybrid between a chocolate ganache and a rich, cream cheese frosting—truly the best of all worlds.

Powdered sugar: Beating in the powdered sugar at the end keeps this light, fluffy, and sweet like those classic chocolate birthday cakes we’re channeling.

Tips for Success

This gluten-free cake recipe is pretty foolproof—you basically whisk everything together in a bowl, put it in the pan, and you’re done. But there are a few rules of the road that always yield the best possible cakes.

1. Make sure all your ingredients are at room temperature

This is key, and a baking rule that I’ve learned the hard way. If you add cold ingredients into the mix, they do not combine in the same way that room-temperature ingredients meld together. Make sure to remove your eggs and yogurt from the fridge 30 minutes to an hour before making your cake, and let the butter cool down a bit after melting. This is especially important with your frosting ingredients—your cream cheese must be at room temperature to get light and fluffy!

2. Don’t overmix your dry ingredients

Many recipes call for the dry ingredients to be combined separately from the wet ingredients. Since I’m a lazy cook who prefers as few dirty dishes as possible, I make this all in one bowl. That said, when you add your dry ingredients, toss them together with a fork to make sure the baking soda is evenly distributed, then whisk into your wet ingredients just until combined. 

3. When it comes to pans, you’ve got options

This recipe yields a perfect 8-inch one-layer cake. However, you could also divide this into two 6-inch cake pans. The layers will be a bit thinner, and you’ll need to decrease the baking time by 5-10 minutes, but you’ll have an adorable mini-layer cake on your hands. I also made this in a 9-inch cake pan (and decreased bake time by 5 minutes), and again—it was thinner but still delicious.

Y’all—this will be my next birthday cake. And I highly recommend it for yours, too—maybe topped with a little vanilla ice cream and a sprinkling of raspberries? Just sayin’. Ready to do this? Scroll on for the recipe and let me know if you give this a try! You’re going to LOVE.

Gluten-Free Chocolate Cake

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★★★★★

4.8 from 4 reviews

• Author: Camille Styles

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This gluten-free chocolate cake is the grain-free dessert you’ve been searching for. It’s light, fluffy, and perfectly sweet. 

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Ingredients

Units USM

• 1/2 cup whole milk plain Greek yogurt (or sour cream), at room temperature
• 1/2 cup melted butter, plus a little softened butter or coconut oil for the pan
• 1/4 cup maple syrup
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup cocoa powder
• For garnish: flaky sea salt (I use Maldon)

For the chocolate ganache cream cheese frosting:

• 4 ounces semisweet chocolate chips (or chopped bar of semisweet chocolate)
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 4 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar

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Instructions

1. Preheat oven to 350 F. Grease an 8-inch cake pan with a little butter (or coconut oil, or a non-toxic oil spray like avocado oil).
2. In a large bowl (or the bowl of a stand mixer), whisk together yogurt, melted butter, maple syrup, sugar, vanilla, and eggs until fully combined. Add almond flour, baking soda, salt, and cocoa powder. Use a fork to lightly toss together dry ingredients, then whisk into the wet ingredients just until combined.
3. Pour the batter into your prepared pan, then bake for 30-35 minutes. To test for doneness, insert a knife into the center of the cake. If it comes out clean, you’re set.
4. Remove cake from oven and allow to cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely before frosting.
5. Make the frosting. Melt chocolate and cream together, either on the stovetop or in the microwave. If melting in microwave, set to 30% power and stir every 20-30 seconds, just until mostly melted. Stir together to finish melting. (This will ensure the chocolate doesn’t burn.) Remove and let cool.
6. In the bowl of a standing mixer, whisk together cream cheese, powdered sugar, vanilla, and salt until smooth. Beat in the cooled chocolate mixer for about 1 minute. (If you go longer, it may get too stiff.)
7. Spread frosting on top and sides of cake. Sprinkle with a few pinches of flaky sea salt, then slice and serve.

The post A One-Bowl Salted Chocolate Cake (That Happens to Be Gluten and Grain-Free, Too) appeared first on Camille Styles.

Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

So when I want to send a little love to a friend in need of a hot meal, or I need a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper. It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic. I love its slightly pungent aroma as it caramelized in the pot.

Tomato paste. Adds a nice touch of richness to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is all about incorporating as much flavor with as few ingredients as possible.

Crushed tomatoes. The essential base.

Black beans. These add a ton of plant-based protein and fiber while bulking up your chili so no one will miss the meat.

Sweeteners. The zest and juice of one orange plus a tablespoon of honey. Trust me, don’t leave these out.

Toppings. Arguably my favorite part of the entire dish! The options are endless here, but I consider avocados, cheese, cilantro, green onions, limes, and tortilla chips a must.

Vegetarian Black Bean & Sweet Potato Chili

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★★★★★

5 from 4 reviews

• Author: Camille Styles

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Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 

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Ingredients

• 1 tablespoon olive oil
• 1 sweet potato, peeled and chopped
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• kosher salt and freshly ground black pepper
• One 28-ounce can crushed tomatoes
• Two 15-ounce cans of black beans, rinsed and drained
• 1 tablespoon honey
• zest and juice of one orange
• toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

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Instructions

1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
2. Add the garlic, tomato paste, chili powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!

Notes

This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!

The post Dinner, Delivered—This Sweet Potato & Black Bean Chili Is Foolproof and Full of Flavor appeared first on Camille Styles.

As someone who leans into her everyday rituals to keep her grounded, it probably comes as no surprise that I love to create a ritual of my go-to, midday meal. Case in point: my current obsession is a Nourish Bowl. It’s as simple and healthy as it is Instagram-worthy. For those of you who love variety, it starts with a base formula that you can riff off with whatever ingredients you have on hand.

My Nourish Bowls are almost always inspired by a leftover ingredient in my fridge. Whether that’s shredded chicken from last night’s dinner or a batch of roasted veggies I meal-prepped the weekend before, it’s a delicious combination that elevates any weekday lunch. I partnered with Target to share my favorite Nourish Bowl recipes prepped with fresh, simple ingredients from their brand, Good & Gather.

My “Formula” for a Delicious Nourish Bowl:

The key ingredients in my signature Nourish Bowl create a beautiful balance of texture and flavor—and remember, we eat with our eyes first! Research shows that eating a varied diet of colorful fruits and veggies creates a diverse microbiome, leading to a healthy and happy gut.

Here’s what I aim for in each of my grain bowls. And remember, rules are meant to be broken—so feel free to add or omit as desired.

• Raw veggies: sliced cucumbers, fresh tomatoes, bell peppers, etc.
• Cooked veggies: roasted sweet potatoes, broccoli, cauliflower, etc.
• Pickled veggies (optional, but delicious): red onions, radish, purple cabbage, beets, etc.
• Protein: Rotisserie chicken, tofu, tempeh, etc.
• Something crunchy: Cashews, slivered almonds, walnuts, pecans, pumpkin seeds, etc.
• Something creamy: Sliced avocado, your favorite cheese, etc.
• A sauce: Hummus, dressing, or simply a drizzle of olive oil.

34oz Matte Stoneware Pasta/Grain Bowl – Hearth & Hand with Magnolia

$9.99 at Target

12″x15″ Nonslip Rubberwood Cutting Board Natural – Figmint

$16 at Target

8pc Glass Set of 4 Mixing Bowls with Lids Clear – Figmint

$20 at Target

Tex-Mex Nourish Bowl

In partnership with Good & Gather at Target

Inspired by my favorite at Fresa’s in Austin, this bowl is packed with protein and complex carbs. It satisfies all burrito bowl cravings in a much healthier way that won’t weigh you down.

• Roast Chicken. I usually grab leftover chicken from last night’s dinner, or I’ll pick up a rotisserie chicken from the supermarket.
• Power Greens
• Roasted Sweet Potato
• Avocado
• Roasted Cauliflower
• Pickled Red Onion
• Sunflower Seeds
• Good & Gather Honey-Chipotle Dressing

Stock up on These:

Organic Power Greens – 5oz – Good & Gather

$3.29 at Target

Sweet Potatoes – 3lb Bag – Good & Gather

$2.49 at Target

Honey Chipotle Dressing – 12 fl oz – Good & Gather

$3.39 at Target

Dry Roasted Sunflower Kernels – 7.25oz – Good & Gather

$1.79 at Target

Green Goddess Nourish Bowl

In partnership with Good & Gather at Target

We can all use a little green goodness in our lives from time to time. I know that when I’m digging into something verdant (e.g., a bowl that rivals the vibrancy of a springtime garden), I feel all the more aligned with my New Year’s goals. Aesthetics, amirite? If you’re aiming for a lunchtime treat that falls in step with your 2024 Pinterest board, this Nourish Bowl recipe is just what you need.

• Cauliflower Rice
• Chopped Kale
• Sugar Snap Peas
• Roasted Broccoli
• Cucumbers
• Avocado
• Soft-Boiled Egg
• Good & Gather Green Goddess Dressing

Stock up on These:

Chopped Kale – 16oz – Good & Gather

$3.69 at Target

Riced Frozen Cauliflower – 10oz – Good & Gather

$1.99 at Target

Sugar Snap Peas – 8oz – Good & Gather

$2.59 at Target

Green Goddess Dressing – 12fl oz – Good & Gather

$3.39 at Target

Mediterranean Nourish Bowl

In partnership with Good & Gather at Target

Fresh and vibrant, this Nourish Bowl combines all the colors of the rainbow while also boasting a variety of textures and flavors. A smear of hummus offers a nice creamy base for the more substantial veg and legumes this bowl packs. Cauliflower, cucumbers, and crispy chickpeas offer sustainable energy that’ll take you through the afternoon up until dinner. And Everything Seasoning? It’s the perfect finishing touch.

• Hummus
• Power Greens
• Roasted Cauliflower
• Cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

Stock up on These:

Roasted Garlic Hummus – 10oz – Good & Gather

$3.49 at Target

Greek Pitted Kalamata Olives – 6.5oz – Good & Gather

$3.69 at Target

Feta Cheese Chunk – 8oz – Good & Gather

$4.99 at Target

Everything Seasoning Blend – 2.5oz – Good & Gather

$2.19 at Target

Tex-Mex Nourish Bowl

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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This delicious nourish bowl has Mexican-inspired flavors and is the perfect use for leftover roast chicken.

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Ingredients

• • Power Greens
  • Roast Chicken – I usually grab leftover chicken from last night’s dinner, or I’ll pickup a rotisserie chicken from the supermarket.
  • Roasted Sweet Potato
  • Sliced avocado
  • Roasted Cauliflower
  • Pickled Red Onion
  • Sunflower Seeds
  • Good & Gather Honey-Chipotle Dressing

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Instructions

1. Toss the greens with a little dressing in a bowl. 
2. Arrange the chicken, sweet potato, avocado, and cauliflower on top.
3. Top with pickled red onions and sunflower seeds, then drizzle a little more dressing. Eat!

Green Goddess Nourish Bowl

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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Description

This Green Goddess Nourish Bowl is a gorgeous way to get your greens—and a delicious protein boost, while you’re at it.

•  

•  

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Ingredients

• cauliflower rice
• chopped kale
• extra-virgin olive oil
• sugar snap peas
• roasted broccoli
• sliced cucumber
• sliced avocado
• Good and Gather Green Goddess Dressing
• 7-minute egg
• kosher salt and freshly ground pepper
• Everything seasoning

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Instructions

1. Gently warm the cauliflower rice in a sauté pan over low heat. Transfer to a bowl.
2. Add your kale to a serving bowl, drizzle with a little olive oil, and use your hands to massage the kale until softened, about a minute. Add a handful to the bowl with your cauliflower rice.
3. Top with sugar snaps, broccoli, cucumbers, and avocado. Drizzle with a little Green Goddess Dressing. Add your soft boiled egg and season everything with salt, pepper, and everything seasoning. Eat!

Mediterranean Nourish Bowl

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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Creamy hummus, salty feta, and crispy chickpeas—this mediterranean-inspired bowl is a feast for the senses and will take your lunch hour to the next level.

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Ingredients

• Hummus
• Power Greens
• Roasted Cauliflower
• Sliced cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

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Instructions

1. In the bottom of a bowl, add a big spoonful of hummus and swoosh.
2. Top with a handful of greens, roasted cauliflower, cucumbers, and olives.
3. Slice the feta into slabs, and tuck into the bowl. 
4. Top with red onion, crispy chickpeas, and a liberal pinch of Everything Seasoning. Eat!

You can shop the entire look on my Target storefront, where you’ll find all of my favorite Target buys for every space.

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post 3 Delicious Nourish Bowls to Romanticize Your Lunch Hour appeared first on Camille Styles.

Why you’ll love this Sheet Pan Harvest Hash:

1. It’s incredibly easy. With just a few readily available ingredients, you can create a tasty and satisfying dinner in less time than it takes to order takeout.
2. It fits (almost) ever diet. Whether you’re following a paleo, whole30, or grain-free diet, this recipe fits right in. It’s an ideal choice for those looking to embrace a healthier way of eating without compromising on a really delicious dinner. And if you’re eating vegetarian? Just swap the sausage for vegetarian sausage, tofu, or tempeh.
3. Customizability. You can easily experiment with this recipe by swapping out ingredients to suit your preferences or dietary restrictions. It’s a versatile dish that welcomes culinary creativity.

Ingredients You’ll Need for Sheet Pan Harvest Hash

• Sweet potato: my favorite root veg adds natural sweetness
• Brussels sprouts: they get crispy and delicious when roasted at a high heat
• Bell peppers and red onion: they get really sweet when roasted and add gorgeous color
• Garlic salt: easy way to add tons of flavor
• Italian seasoning: infuses the dish with aromatic herbs.
• Italian sausage: I love that it’s preseasoned so half the work is done for you

Simple hacks and shortcuts

1. Pre-cut Vegetables: When I’m really in a time crunch, I’ll grab pre-cut veggies at the grocery to save some prep time. Choose colorful veggies like bell peppers, sweet potatoes, onions, and zucchini to add variety and visual appeal to your sheet pan hash. Then all that’s left to do is literally throw them on a sheet pan and let the oven do its job.
2. Use Parchment Paper: Line your sheet pan with parchment paper to make cleanup a breeze. It also prevents sticking and promotes even cooking.

Ingredient swaps to customize your sheet pan harvest hash:

• Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.
• Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

Health benefits that make this harvest hash so nourishing:

1. Nutrient-Rich: The colorful array of vegetables in this recipe provides a wide range of vitamins, minerals, and antioxidants. They contribute to a well-balanced diet and support overall health and well-being.
2. High-Protein: Italian sausage is a great source of protein, which plays a key role in muscle development, repair, and overall satiety.
3. Paleo, Whole30, and Grain-Free Friendly: This recipe aligns with various diets due to its exclusion of grains, processed ingredients, and added sugars. It focuses on wholesome, natural ingredients that promote optimal health and well-being. It prioritizes real, whole foods that nourish and serve as a true reset for your body.
4. Gluten-Free: The recipe is naturally gluten-free since it excludes grains, making it suitable for those with gluten sensitivities or celiac disease.
5. Low-Carb: With its focus on vegetables and protein-rich sausage, this recipe is relatively low in carbohydrates, making it a great choice for those sticking to a low-carb or keto diet.

Scroll on to grab the recipe to this Sheet Pan Harvest Hash. It’s a wholesome, flavorful meal that’s low on effort and high on deliciousness—I think you’ll love it as much as we dol!

Sheet Pan Harvest Hash

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 55 minutes
• Yield: 4

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Description

This sheet pan harvest hash with sausage and sweet potatoes is a simple and healthy dinner that’s low-carb, paleo, whole30, and gluten-free.

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Ingredients

• 1 sweet potato
• 1 pound Brussels sprouts
• 2 yellow bell peppers, ribs and seeds removed
• 1 red onion
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Garlic salt
• Italian seasoning
• 1/2 pound Italian sausage, casings removed
• For garnish: goat cheese crumbles and Italian parsley

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Instructions

1. Preheat oven to 400 degrees.
2. Chop vegetables in 1 – 2” pieces and place on a baking sheet. Toss with olive oil, garlic salt, pepper, and italian seasoning, then spread out in an even layer and roast for 30 minutes, tossing halfway through.
3. Meanwhile, sauté Italian sausage in a skillet over medium-high until cooked through. Use the back of a wooden spoon to break it up into large chunks.
4. Remove the baking sheet from the oven, sprinkle the Italian sausage over the top, then make 4 indentations in the vegetable mixture. Crack an egg into each indentation, season each egg with salt and pepper, and place back in the oven for 10 minutes until eggs are cooked to your liking.
5. Remove pan from oven and top with Italian parsley and goat cheese crumbles. Serve!

Notes

*Ingredients swaps to try: Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.

Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

• Prep Time: 15
• Cook Time: 40
• Category: dinner

Keywords: sheet pan dinner, whole30, paleo, gluten-free, grain-free

The post Sweet Potato Harvest Hash—A Healthy Sheet Pan Dinner to Satisfy Cravings and Stay on Track appeared first on Camille Styles.

Remember: restriction is not the goal. My hope is to help you fill your plate with all the delicious and nutritious foods that’ll let you celebrate the holiday in whatever way you please while waking up ready to make your 2024 vision board a reality. I found everything from mocktails to satisfying mains to small bites bursting with flavor. Get ready for gluten-free goodness, vegan deliciousness, and veggie-packed apps. 

18 Healthy New Year’s Eve Recipes

Something I love about setting the intention to incorporate healthier foods into my diet is the creativity it inspires. When you’re focusing on bringing color and feel-good ingredients to every meal, the foods you create and consume are inevitably more satisfying. You might be surprised to discover how much closer and more connected you are to what you eat. And honestly, that feeling alone is far more gratifying than stressing over calorie counts.

So with abundance on our minds and excitement to try all the healthy food and flavor combos, let’s dive in. Get ready to wrap up 2023 on a high note and ring in the new year to come.

Healthy Mocktails

Minty Pomegranate Punch

Why We Love It: Pomegranates are the ever-elusive ingredient that I’m desperate to make the most of when they’re in season. Muddling the pomegranate arils with blueberry and mint balances the sweet and tart flavors beautifully. Trust me when I say this will be the best take on a non-boozy mojito you’ve ever had.

Hero Ingredient: I love the cool and sweet flavor that mint can bring to just about anything.

Salty Dog Mocktail

Why We Love It: Okay, so technically this recipe was developed as a cocktail. But thankfully, Camille was thinking ahead and figured many of us would want to ring in the new year with this drink—minus the vodka. It’s one of our most popular recipes of 2023, and for good reason. It’s refreshing and hydrating, and you can sip on it knowing you won’t wake up with a hangover in the morning.

Hero Ingredient: Grapefruit juice is my all-time favorite mixer for mocktails and cocktails alike.

Healthy Snacks and Appetizers

Crudite Platter

Why We Love It: With an abundant crudite platter on your table, you can make your eat-more-veggies-in-2024 goal a reality even before the clock strikes midnight. One of the many beautiful things about this healthy New Year’s Eve recipe is that it’s a choose-your-own-adventure-type situation. Follow the template we’ve provided and then let your cravings guide the way.

Hero Ingredient: If you need me, I’ll be right next to the creamy caramelized onion dip.

Sautéed Garlic, Carrot, and Hummus Toasts

Why We Love It: One peek at these toasts’ bright pop-of-orange topping and I immediately think healthy. Thankfully, after just one bite, you’ll realize that the flavor follows suit. Crunchy, toasted sourdough serves as the base with a thick smear of creamy hummus and sweet and spicy carrots to finish things off. Proof that virtuous eating doesn’t ever have to be boring.

Hero Ingredient: This snack will transform all your previous opinions about carrots. Lacking flavor? Never.

Smoky Eggplant Dip

Why We Love It: Baba ganoush, but with the volume turned up (and that’s saying something). If you think eggplant-based dips are for warm-weather gatherings only, think again. Once your eggplant has been roasted, all that’s left to do is mix its creamy goodness with the ultimate blend of spices and flavorings (think: smoked paprika, thyme, garlic, tahini, and cumin). The resulting flavor is over the top.

Hero Ingredient: Choose from any of the spices I listed above. They all bring so much depth and dimension to this dip, it’s hard to name the best.

Holiday Charcuterie Board

Why We Love It: I know what you’re thinking—charcuterie… healthy? Here’s the beautiful thing about constructing and snacking on a charcuterie board: the components are totally up to you. Olives and nuts deliver a healthy dose of fats while fresh and dried fruits (grapes, figs, and pomegranate arils) lend a little antioxidant love to the mix. From there, sprinkle in some cheese and dried meats and top your crackers as you please. The tasty, colorful combos are limited only by your imagination.

Hero Ingredient: Again, there are no hard-and-fast rules about what your charcuterie board should and shouldn’t include. But if I had to pick just one standout snack, it’d be Marcona almonds. Even the Barefoot Contessa agrees.

Maman’s Kale Pea & Ricotta Spread

Why We Love It: Of all the healthy New Year’s Eve recipes I can think of, this might be my all-time fave. Why? First off, let’s talk about the color. Kale and peas yield a bright, vibrant green that’s welcome in the middle of winter. And the texture is beyond creamy, thanks to a healthy dose of the ricotta. Lastly, this spread boasts beautiful flavor with the nutmeg, black pepper, lemon, and red pepper flakes all mixed in.

Hero Ingredient: It has to be the lemon juice. It’s essential for brightening up any healthy New Year’s Eve recipe.

Ricotta with Pears and Honeyed Pistachios

Why We Love It: Approved for Instagram and all of your social media pursuits, this ricotta board is beyond beautiful. And thankfully, so simple to put together. With only the most minimal amount of effort required, you’ll have this five-ingredient appetizer on the table within minutes.

Hero Ingredient: It’s the pistachios. The blend bright color with crunchy texture to perfection.

Healthy Sides and Main Dishes

Squash Farro Salad With Apple, Goat Cheese, & Pecans

Why We Love It: The salty-sweet combination of this salad’s impressive ingredients is unmatched. Farro is a nutty, toothsome grain that you need to start incorporating into your 2024 cooking, stat. This salad is a perfect entry point, with delicata squash that crisps up in the oven, tangy goat cheese, crisp apples, and a dressing you’ll be putting on everything.

Hero Ingredient: Dijon mustard is my favorite base for any vinaigrette. It adds a punch of flavor that’ll have you licking this dressing off the spoon.

Zucchini Pasta

Why We Love It: If your New Year’s Eve gathering is more of a sit-down celebration than a finger food fête, this is the main to make. Pasta is always my go-to when I’m wanting to impress without worrying whether or not my dish will actually turn out. Intentionally rustic, this veggie-packed pasta is inherently and beautifully imperfect. It’s a healthy recipe that feels special enough to welcome in the new year.

Hero Ingredient: Keep the parmesan coming.

Creamy Vegan Butternut Squash Pasta

Why We Love It: While it might not seem special enough to bring to your New Year’s Eve gathering, this isn’t just any old pasta. This dish is creamy, comforting, and cheesy, but more than that, it’s full of nuanced flavor thanks to the miso and sage. You heard it here first—chickpea pasta is taking over.

Hero Ingredient: The butternut squash makes this the ultimate sweet and savory pasta.

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: It’s basically a rule: When hummus is on the table, the party has started. But if you’re looking for a main dish that’ll take everyone’s favorite party snack to the next level, this flatbread is your answer. Toasty, charred pita meets creamy and sweet hummus and gets topped with fresh and flavorful veggies. The celebrations really can’t begin until you serve this.

Hero Ingredient: Give it up for the two teaspoons of paprika that weave in a little smoky heat for a hummus that’s truly addictive.

Honey Sriracha Tempeh Spring Rolls

Why We Love It: There’s something about these spring rolls that feels perfect for New Year’s Eve. Perhaps it’s because I’ve always associated finger food with the holiday or the fact that the presentation is a surefire stunner. Regardless, these plant-based, protein-packed rolls will satisfy every appetite and pair perfectly with a glass of bubbly.

Hero Ingredient: The sauce is a stunner, and I have to give the award to sriracha for boosting its flavor with a pungent, garlicky heat.

Healthy Desserts

Easy Cinnamon Baked Apples

Why We Love It: I was at a dinner party the other night where someone served spicy, sweet, and cozy baked apples. While the presentation was humble, the flavor and all-around impact were beyond words. A total of nine ingredients (two being water and salt) makes this just about the simplest after-dinner sweet. And because when you’re working with something as wonderfully delicious as apples, there’s not much that can be improved upon.

Hero Ingredient: Except… butter makes everything better.

Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

Why We Love It: When it comes to healthy New Year’s Eve recipes, this dessert takes the literal cake. The recipe is a chic yogurt cake that combines almond flour and gluten-free AP to yield a fluffy, cloud-like confection. It’s a GF twist that’s still dreamy and decadent.

Hero Ingredient: Coconut cream is my favorite way to whip up a quick dairy-free garnish.

Gluten-Free, Dairy-Free Brownies

Why We Love It: Because of their rustic, humble presentation, you might not associate brownies with this sparkly and glitzy holiday. But… that’s where you’d be wrong. When the clock strikes midnight and your guests are a couple of champagne coupes deep, nothing will satisfy the craving for something sweet quite like a chocolatey brownie. And because these are both gluten- and dairy-free, everyone can enjoy.

Hero Ingredient: I love swapping in maple syrup instead of granulated sugar. It makes for a complex sweetness and nice, moist crumb.

Healthy Oatmeal Cookies with Coconut, Raisins, and Dark Chocolate

Why We Love It: These healthy oatmeal cookies are one of my favorite 3 p.m. snacks, but their beauty lies in their versatility. Truly, you can enjoy these almost any time of day and for any occasion—New Year’s Eve, included. Enjoy the crispy-chewy texture these cookies offer thanks to the blend of raisins, dark chocolate, walnuts, coconut flakes, and oats. That’s right, these deliver it all.

Hero Ingredient: No cookie is complete without flaky salt sprinkled on top.

Healthy & Easy Apple Crumble

Why We Love It: Think you can’t enjoy apples past November? Think again, my friends. While the pumpkin spice gives off distinct autumnal vibes, you have my permission to bake this crumble all winter long. It’s spicy, crispy, and just sweet enough.

Hero Ingredient: It’s not a crumble without oats. They get deliciously crisp in the oven and create the perfect bite against the soft, melt-in-your-mouth apples.

The post Get a Jump Start on Your Resolutions With These 18 Healthy New Year’s Eve Recipes appeared first on Camille Styles.