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Abbey Sharp

About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

Last Updated April 15, 2025. Published March 10, 2025 By Abbey Sharp 55 Comments

Banana Baked Oatmeal Fingers with Cherries (BLW & Toddler Friendly)

These Banana Baked Oatmeal Fingers with Cherries are the perfect iron-rich breakfast for your kids, toddlers and baby led weaning.

Toddler hand grabbing a banana baked oatmeal finger from a wooden cutting board.

I have these banana baked oatmeal fingers with cherries on heavy rotation in my household because it’s a less-messy way to serve oatmeal when using baby led weaning.

Unlike traditional oatmeal, baked oatmeal is a lot more sturdy which is ideal for blw because it makes it super easy for baby to pick up with their hands to self feed.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To This Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes Like This

Why This Recipe Works

I love baked oatmeal for baby led weaning because it’s an easy way to sneak in lots of healthy nutrition without the need for any added sugar or salt. I also love this recipe because they’re:

  • Loaded with iron, antioxidants, and omega 3 fatty acids
  • Packed with protein (9 grams) and fibre (6 grams)
  • Safe for beginner eaters – the finger like shapes make it really easy for baby to pick it up and self feed. (I used the same technique for my frittata fingers, and my salmon fritters)!!

Key Ingredients

Image of portioned ingredients needed to make baked oatmeal fingers.

Hemp Hearts – Hemp hearts are seriously one of my favorite things to sprinkle on top of everything including these banana baked oatmeal fingers. They are packed with healthy fats and plant-based protein.

Cherries – Not only do cherries add the perfect amount of sweetness to this recipe, but they also add antioxidants and fiber!

Rolled Oats – Rolled oats are a great way to add some whole grains into the diet. And for only 1/2 cup of oats, you get 4 grams of fiber!

How To This Make This Recipe

All ingredients needed to make baby led weaning fingers added to a mixing bowl wth. mixing spoon on the side.

Step 1: In a large bowl, mix together the ripe banana, almond butter, eggs, almond milk, oats, chia, flax, vanilla, cinnamon, nutmeg and baking powder.

Baked oatmeal mixture added to a baking pan and topped with bananas, cherries, and hemp seeds.

Step 2: Transfer the oats to the pan, then top with chopped cherries, sliced banana and hemp hearts.

Banana baked oatmeal in baking pan fresh out of the oven.

Step 3: Bake for 30-35 minutes or until the edges and top is golden brown.

Several baby led weaning fingers cut into strips on a cutting board.

Step 4: Allow to fully cool in the pan, then cut banana baked oatmeal into finger-sized strips. Refrigerate until ready to eat.

Expert Tips

Here are some important tips to consider when making these banana baked oatmeal fingers.

  1. Don’t overbake or underbake. Underbaking will make it hard for baby to pick these fingers up, but overbaking may make it really dry. Look for golden brown edges and a firm centre when you press on it with your finger.
  2. Switch up the fruit and nut butter! Have fun with the flavours – sometimes I add blueberries, cherries, cooked apple, pear, raspberries and any other fruit I have on hand in there with the bananas. You can also change the nut butter or use a nut-free butter like sunbutter.
  3. Get your kids involved! You kids can definitely help you mix up the ingredients, mash the banana, or decorate the top with fruit and hemp hearts.

Recipe FAQs

How long will this last in the fridge?

You can keep this in an air tight container (or in the pan you made it in) for up to 4 days.

Can I freeze this?

To freeze this baked oatmeal in strips, wrap each individually in plastic than transfer to a freezer bag for up to 3 months.

Is this safe for food allergies?

If your baby has nut allergies, then use a nut-free butter like Sunbutter.

What other fruit can I add?

Get creative with what’s in season! Here are some ideas:
Spring: Strawberries, Rhubarb
Summer: Blueberries, Peaches, Raspberries, Nectarines
Fall and Winter: Apples, Pears

What if my baby is allergic to bananas?

You can use pureed mango in place of the ripe bananas if you don’t like banana or are allergic.

Is this gluten free?

As long as you use gluten free oats, this baked oatmeal is naturally gluten free.

Is this dairy free?

Yes! As long as you use a non-dairy milk, this is completely dairy free.

Can I make this vegan?

While we do use eggs in this recipe, you can try to make it vegan by using a flax egg or chia egg (1 tbsp ground flax or chia and 2.5 tbsp liquid like water or almond milk).

Several banana baked oatmeal fingers stacked on a wooden board.

More Recipes Like This

Looking for more fun recipes like these banana baked oatmeal fingers? Check out some of these recipes!

  • Sheet Pan Pancake Fingers
  • Carrot Cake Baked Oatmeal
  • Baby Cereal Protein Pancakes (BLW)
  • Baby Frittata Fingers (BLW)
  • Oatmeal Muffins with Apples and Cinnamon

Now tell me – what are some of your go-to finger food recipes for baby led weaning?

Close up of cherry almond baked oatmeal baby finger on a yellow plate.
Print Recipe
4.73 from 22 votes

Banana Baked Oatmeal Fingers with Cherries (BLW & Toddler Friendly)

These Banana Baked Oatmeal Fingers with Cherries are the perfect iron-rich breakfast for your kids, toddlers and baby led weaning.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 strips
Calories: 243kcal
Author: Abbey Sharp

Ingredients

  • 1 cup very ripe banana mashed (about 2 medium)
  • 1/2 cup natural almond butter
  • 2 eggs beaten
  • 1 1/2 cup unsweetened almond milk
  • 2 cups rolled oats
  • 2 tbsp white chia seeds
  • 2 tbsp ground flax seeds
  • 2 tsp vanilla
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1 cup frozen cherries quartered
  • 1 small banana sliced
  • 3 tbsp hemp hearts

Instructions

  • Preheat oven to 350 F and grease a 13×9″ pan.
  • In a large bowl, mix together the ripe banana, almond butter, eggs, almond milk, oats, chia, flax, vanilla, cinnamon, nutmeg and baking powder.
  • Transfer the oats to the pan, then top with chopped cherries, sliced banana and hemp hearts.
  • Bake for 30-35 minutes or until the edges and top is golden brown.
  • Allow to fully cool in the pan, then cut into finger-sized strips. Refrigerate until ready to eat.

Video

Notes

Tips:
You want to ensure the edges are golden brown and the middle when touched with your finger feels firm. Allow it to cool completely before you cut into bars.
Feel free to switch up the cherries and blueberries, strawberries or your favourite fruit!

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 65mg | Potassium: 393mg | Fiber: 6g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 3.3mg | Calcium: 170mg | Iron: 2.4mg

Have you tried this banana baked oatmeal? Leave me a comment below!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated April 15, 2025. Published March 3, 2025 By Abbey Sharp 20 Comments

Homemade Tomato Ketchup Recipe for Kids (No Sugar Added!)

This healthy easy homemade tomato ketchup recipe for kids and toddlers is a better-for-you option to sugary condiments and dips and is perfect for fries, burgers, chicken nuggets, and more!

Full shot of a small bowl of ketchup with a tin of french fries in the background.

My husband often teases me that I like fries with my ketchup. It’s true. I am a ketchup FIEND. But really, what’s not to love about a sweet and tangy condiment? Like most kids, I was raised on a squirtable bottle of Heinz, but when I go to a fancy gastro-pub and get to taste a homemade ketchup recipe, I can’t deny that it just tastes better.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

Now that I’m a mom, I know there’s going to be a lot of ketchup in my future, so I figured I would come up with an easy homemade ketchup recipe that I feel good about serving ON MASS. I also love this recipe because:

  • It’s gluten-free
  • It’s vegan
  • It’s kid-friendly
  • There is no added sugar!

Key Ingredients

Tomato Paste – Tomato paste is made by cooking tomatoes for a few hours until the water is removed, therefore creating a thick paste consistency. Mixing this with the other ingredients helps give this easy homemade ketchup recipe the perfect texture.

Medjool Dates – Instead of adding high fructose corn syrup, Medjool dates give this easy ketchup recipe just the right amount of sweetness without all of the added processed sugar.

Apple Cider Vinegar – By adding just a little apple cider vinegar, it provides the ketchup with that semi-tangy/acidic taste that you would get in a traditional bottle of ketchup.

A tray of french fries with two small bowls of homemade ketchup.

How To Make This Recipe

Step 1: Add the olive oil to a medium skillet over medium low heat. Add the onion and cook until it begins to caramelize, about 45 minutes. Add the garlic and cook until very aromatic, sweet and caramelized, about another 15 minutes. Set aside.

Step 2: To a pot, add the tomato paste, passata, dates, vinegars, cloves, allspice, oregano, thyme, salt, pepper and the caramelized onions. Allow to cook, covered, on low for 15 minutes until the dates are very soft, then transfer to the food processor or blender to puree until smooth. Season with pepper, to taste. Serve with fries, or on a burger.

full shot of a hand dipping a french fry into homemade no added sugar ketchup next to a silver bucket containing additional french fries.

Expert Tips

This easy homemade ketchup recipe is great to keep on hand, especially because you can store it in the fridge and use it whenever you need it! Personally, I like to store mine in a large mason jar or reusable condiment containers, that way I can easily grab one to put in my toddler’s or let’s be real my lunch too!

This recipe is gluten-free, but make sure to check the product label as some tomato pastes and sauces may have wheat gluten proteins

Recipe FAQs

What recipes can I pair this easy homemade ketchup recipe with?

If you’re doing BLW (baby led weaning) at home, this homemade ketchup with no added sugar would be a perfect, balanced dip for these Salmon Sweet Potato Fingers, these mini Broccoli Egg bites, these homemade McDonalds Chicken Nuggets, or these Frittata Fingers.

How long does this easy ketchup recipe keep in the fridge?

This homemade ketchup lasts about 2-3 weeks in the fridge.

Can I use vegetable oil instead of olive oil?

For sure! Any neutral oil totally works.

French fries in a bucket.

More Recipes You Might Like

If you love creating your own condiments or dips like this easy homemade ketchup recipe, check out some of these recipes below!

  • EASY TODDLER DIP RECIPES FOR PICKY EATERS
  • SLICED APPLES WITH ALMOND & YOGURT DIP
  • SUMMER MELON STICKS WITH LEMON CHERRY DIP
  • WATERMELON FRIES WITH COCONUT LIME DIP
  • FRESH SPRING ROLLS WITH CASHEW DIPPING SAUCE

Have you made this easy homemade ketchup recipe? Let me know in the comments what’s your favorite recipe to pair with ketchup!

Print Recipe
5 from 14 votes

Easy Homemade Ketchup Recipe for Kids (No Sugar Added!)

This healthy easy homemade ketchup recipe for kids and toddlers is a better-for-you option to sugary condiments and dips and is perfect for fries, burgers, chicken nuggets and more!
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 16 servings
Calories: 60kcal
Author: Abbey Sharp

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 vidalia onion diced
  • 2 cloves garlic minced
  • 5.5 oz tomato paste
  • 680 ml tomato passata
  • 1/3 cup medjool dates minced and packed
  • ¼ cup apple cider vinegar
  • ¼ cup balsamic vinegar
  • ¼ tsp ground dried cloves
  • 1/8 tsp dried allspice
  • ½ tsp dried oregano
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • Pepper to taste

Instructions

  • Add the olive oil to a medium skillet over medium low heat. Add the onion and cook until it begins to caramelize, about 45 minutes. Add the garlic and cook until very aromatic, sweet and caramelized, about another 15 minutes. Set aside.
  • To a pot, add the tomato paste, passata, dates, vinegars, cloves, allspice, oregano, thyme, salt, pepper and the caramelized onions. Allow to cook, covered, on low for 15 minutes until the dates are very soft, then transfer to the food processor or blender to puree until smooth. Season with pepper, to taste. Serve with fries, or on a burger.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 339mg | Fiber: 2g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 7.8mg | Calcium: 19mg | Iron: 1.2mg
Print Recipe
5 from 14 votes

Easy Homemade Ketchup Recipe for Kids (No Sugar Added!)

This healthy easy homemade ketchup recipe for kids and toddlers is a better-for-you option to sugary condiments and dips and is perfect for fries, burgers, chicken nuggets and more!
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 16 servings
Calories: 60kcal
Author: Abbey Sharp

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 vidalia onion diced
  • 2 cloves garlic minced
  • 5.5 oz tomato paste
  • 680 ml tomato passata
  • 1/3 cup medjool dates minced and packed
  • ¼ cup apple cider vinegar
  • ¼ cup balsamic vinegar
  • ¼ tsp ground dried cloves
  • 1/8 tsp dried allspice
  • ½ tsp dried oregano
  • 1 tsp fresh thyme leaves
  • ½ tsp salt
  • Pepper to taste

Instructions

  • Add the olive oil to a medium skillet over medium low heat. Add the onion and cook until it begins to caramelize, about 45 minutes. Add the garlic and cook until very aromatic, sweet and caramelized, about another 15 minutes. Set aside.
  • To a pot, add the tomato paste, passata, dates, vinegars, cloves, allspice, oregano, thyme, salt, pepper and the caramelized onions. Allow to cook, covered, on low for 15 minutes until the dates are very soft, then transfer to the food processor or blender to puree until smooth. Season with pepper, to taste. Serve with fries, or on a burger.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 339mg | Fiber: 2g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 7.8mg | Calcium: 19mg | Iron: 1.2mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated April 15, 2025. Published February 24, 2025 By Abbey Sharp 74 Comments

Healthy Diet for PCOS | How to Manage Symptoms (Part 1)

Apple with a needle and sugar to discuss diet for PCOS.

I discuss the research on a healthy diet for PCOS and what to eat if you want to better manage your polycystic ovary syndrome symptoms.

Image of an apple next to a needle and sugar cubes.

You may have never heard of PCOS, but for a large proportion of women, being diagnosed with PCOS is a major life changer and without proper management, can lead to the development of serious chronic illnesses. I should know, I’m now one of the 10% of women with the condition. While it may be one of the most common reproductive disorders, it’s also one of the most poorly understood from a dietary management perspective. Let’s look at what the research says about a healthy diet for PCOS and what to eat to manage your symptoms.

So, What is PCOS?

Put very simply, Polycystic Ovary Syndrome or PCOS involves an imbalance in women’s sex hormones like estrogen, progesterone and testosterone (androgens) leading to the growth of ovarian cysts (benign masses). If left untreated, PCOS can lead to irregular periods or absent periods, fertility problems, unwanted hair growth on our face and body, acne, alopecia (hair loss from head), pregnancy complications and even cancer. Studies suggest that women who don’t ovulate (the condition known as an ovulation that’s associated with PCOS) are at three to four times greater risk of breast cancer than women who ovulate. Other research has also shown twice the risk of ovarian cancer in women with PCOS.

Because of the higher levels of androgens found in some women with PCOS, we often also see insulin resistance occur (aka. when your body loses its ability to use insulin to breakdown and transport glucose weakens over time). Insulin resistance is the precursor to type 2 diabetes and other chronic illnesses, so this is pretty serious stuff.

Image of doctor's scrubs and utensils.

How is PCOS Diagnosed?

PCOS can be diagnosed when at least two out of the three of the following occurs:

  • The ovaries are “polycystic” because either there are 12 or more follicles on one ovary or the size of one or both ovaries is high.
  • Hyperandrogenism where there are high levels of androgens (male hormones) and/or symptoms of excess androgens like acne or excess hair growth.
  • There is issues with your period like lack of periods, irregular periods, or lack of ovulation.

For me, I didn’t know I had PCOS until I came off the pill, gained a lot of weight immediately, and never got my period back. After a ton of blood work and ultrasounds, it was determined that I had symptoms 1 and 3 – too many follicles and no period or ovulation at all but my androgens were fine.

What About Treatment?

For the time being, there is no cure for PCOS, but there are several strategies recommended to manage symptoms and provide women living with PCOS the ability to live a long healthy life.

A multidisciplinary approach is necessary since the research suggests that women with PCOS are at risk for a variety of chronic diseases. A study by Marsh and colleagues discovered that the prevalence of type II diabetes is ten times higher among young women with PCOS than among non-PCOS women. It’s also estimated that an individual’s risk of heart issues is >7-fold higher in women with PCOS compared with non-PCOS women.

Medications for PCOS

Once diagnosed with PCOS, your doctor will likely prescribe you one or more medications. One of the most common medications prescribed is metformin. You may have heard of metformin in the treatment of type II diabetes, but it is also used to manage PCOS symptoms due to the intimate relationship between insulin and PCOS. The main role of metformin is to decrease glucose production in our liver, thereby lessening the burden of insulin. Research has shown that metformin improves insulin sensitivity, increases menstrual cyclicity and can decrease androgen levels in our body to reduce PCOS symptoms.

Aside from improving those parameters, there are a variety of medications aimed at improving fertility. Clomiphene citrate (CC) is a common medication used to treat infertility. The role of clomiphene is to interfere with our hormone pathways to increase the availability of FHS (follicle stimulating hormone) to promote ovulation. However, according to research, CC has been known to cause potential long term adverse effects. As an alternative to CC, research has now been looking at new ovulation-inducing agents like letrozole and anastrozole. These inhibit estrogen production in our brain which causes an increase in GnRH (gonadotropin-releasing hormone) and FSH which will optimize ovulation.

Orange pill bottle spilling orange pills for PCOS.

Finally, another common medication to prescribe is birth control. Birth control decreases androgen levels, but is obviously taken by women who do not wish to conceive (so it’s definitely not used for fertility). These meds are commonly used to reduce hair growth in unwanted areas and may improve skin acne. Sadly, there is limited evidence that birth control play a role at improving other metabolic parameters and may increase the risk of weight gain which can contribute to increased insulin resistance. I’ve written about that in great detail here so you can read all about weight gain and birth control here.

PCOS and Weight Loss

Research looking at PCOS has found that two-thirds of women with PCOS have a BMI > 25. This finding has led to fair bit of speculation that “obesity” may be a major risk factor in developing PCOS. Carrying excess fat is also considered by the medical community to be a risk factor for insulin resistance, which is another piece of the PCOS puzzle.

Scale with measuring tape on top.

Since weight seems to consistently be sighted as a major player in PCOS, the primary form of treatment has always been to lose weight. Studies often claim that obesity and abdominal weight can worsen PCOS due to increased risk of insulin resistance, and that weight loss may help improve insulin sensitivity, menstrual regularity and quality of life.

Burt as a Dietitian, I get nervous (and critical) when I hear physicians prescribing general “weight loss” diet for pcos, and then just leaving the patient to undergo changes on their own. Is weight loss really the answer or are the behaviours (like healthy balanced eating and exercise) causing the observed improvements of symptoms? Are there consequences to these overarching recommendations?

Well yeah, there are. A recent 2017 study hypothesized that the prevalence of eating disorders or disordered eating is higher in women with PCOS than healthy women. The results are shocking. Across the board, women with PCOS are over four times more likely to report disordered eating behaviours than healthy women. This is because health practitioners tend to focus solely on weight loss or highly restrictive low carb diets for the management of PCOS which can overwhelm a patient and create a disordered relationship with food.

Great, another dilemma.

Legs walking up steps.

If you have a high number of women struggling with disordered eating as well as PCOS, doesn’t that conflict with treatment recommendations for weight loss? Imagine an eating disorder RD is trying to normalize an individual’s eating patterns by straying from a focus on weight, while a physician is telling individuals to focus on losing weight to manage PCOS symptoms. It may sound like a rarity, but it probably happens a lot more than you might think.

PCOS and a Low GI Diet

A lot of studies today are looking at different compositions of a diet for PCOS as a way to improve treatment. A 2013 systematic literature review looked at a variety of diet compositions such as low fat, high protein, high fibre, high carb, low carb and compared that with a variety of outcomes such as menstrual regularity, metabolic, psychological, insulin sensitivity and weight. In summary, there were no significant differences for the majority of the outcomes between the different diets that were assessed in the different studies. But there are some small differences to note.

Bowl of oatmeal with strawberries.

One of the diet compositions that did have some merit and some potential benefits at managing PCOS symptoms was a low GI diet for PCOS.

I have spoken about glycemic index foods in the past, but for a quick refresher, a carbohydrate is rated from 0-100 in terms of its ability to raise your blood sugars. A low GI carb (<55) will cause slow digestion and absorption which causes a gradual rise in your blood sugar and thus, your insulin. Low GI foods are associated with maintaining normal blood sugars and are encouraged for their health benefits. Another drawback of having high levels of insulin in our blood is they make us crave carbs because insulin acts as an appetite stimulate.

One way to curb that is to focus on lower GI foods that keep us satiated and well nourished – this is true whether you have PCOS or not! Some low GI foods that are delicious and great to include in your diet for PCOS include berries, apples, spinach, beans, quinoa, milk, yoghurt, pasta, and steel cut oats. On the opposite end of the spectrum, a high GI carbs (>70) cause rapid digestion and absorption, as well as a quick rise in your blood sugar and insulin levels. These are foods like refined white bread, sugar and other sweets.

Birds eye view of nut butter and strawberries on toast next to a jar of strawberries.

One study found that when individuals followed a low glycemic index (GI) diet for PCOS, their menstrual regularity was improved compared with individuals who followed a standard healthy diet. It’s important to note that the difference between both diets (low GI vs standard healthy diet) was solely the quality of the carbohydrates.

The mechanism behind its success seems to be that the lower GI foods improved insulin sensitivity which improved menstrual regularity. The other important piece is that the women who followed a low GI diet had greater improvements in emotions and quality of life compared to individuals following a standard healthy diet for PCOS.

Okay, let’s get this straight. Low GI foods doesn’t mean no carbs at all (or even necessarily low carb). Some people may be told that carbs are evil and to lose weight, the carbs have gotta go. That, my friends, has been disproven numerous times. When we cut out carbs, we tend to get into unhealthy binge eating habits which not only can lead to weight gain, but also can perpetuate PCOS symptoms because of the spike in insulin (more on that below).

Fresh fish.

Remember that all women experience PCOS symptoms differently, and there is insufficient evidence to say that a low GI diet for PCOS will work to manage your symptoms. Remember that the study also provided a reduced-energy diet for PCOS, so the reason some symptoms improved may have been because subjects lost weight, and not just because of the quality of carbohydrates.

Again, I’m troubled that this hasn’t been teased out a bit better.

All of the research seems to point at losing weight. However, what about the other one-third of women that are diagnosed with PCOS with a so-called “healthy weight” (like me!). Should I be trying to lose weight? Or what about women that are finding it practically impossible to lose weight and they start to turn to dangerous methods to lose weight and end up worsening their PCOS symptoms? There is a reason why women with PCOS are more likely to experience depression and negative body image and fall into disordered eating patterns.

And then there’s the other side of the coin. That purposefully losing weight may be making your PCOS worse.

Sorry to leave you on such a cliff hanger, but I do have some great suggestions on exactly what kind of diet for PCOS you need to consider in part 2 of this PCOS series. Click here to read part 2 of this PCOS series on the role of diet for PCOS and symptom management.

In collaboration with Sofia Tsalamlal, RD

Have you struggled with PCOS or infertility? What are your thoughts on losing weight for PCOS?

Leave me a comment below with your thoughts!

MORE BLOG POST YOU MIGHT LIKE

If you enjoyed this blog post discussing diet for PCOS, you might enjoy some more posts discussing women’s health:

  • Period Talk: What to Do When You Lost Your Period
  • Does Seed Cycling for Hormonal Balance Even Work?
  • The Menstrual Cycle Diet | What to Eat on Your Period
  • How Much Weight Do You Gain on Your Period?
  • Can You Diet While Pregnant?

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated April 15, 2025. Published February 17, 2025 By Abbey Sharp 19 Comments

Protein Mug Cake (Easy Snack Recipe)

This protein mug cake is the easiest mug cake you’ll ever make! Not only is it high protein, gluten-free, and dairy-free but it also requires only 7 ingredients and minutes to prepare.

Close up image of protein mug cake in a mug, topped with sprinkles.

Growing up, one of my favourite no-fuss desserts was easily MUG CAKES. Aside from my easy bake oven (millennials know what i’m talking about), mug cakes were my OG kid-friendly dessert that made me feel like a low-key cake boss.

Not only did it satisfy my cake craving without the need to whip out a bunch of baking equipment, but it’s also a single serving which means no mess (and no sharing with my sis haha).

Better yet – It’s next to impossible to mess up because all you need is a microwave, two minutes to spare, and a few very basic ingredients. So as a dietitian mama, I wanted to put a healthy spin on one of my long-time favs by creating this protein mug cake! So if you aren’t a fan of mug cakes yet, I promise this recipe will make you a converter.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

There is pretty much nothing that I DON’T love about a good mug cake but this protein mug cake has won me over for more than a few reasons.

  • Takes only minutes to prepare!
  • A high-protein snack option (8 grams per serving)
  • Only requires 7 ingredients
  • Gluten & dairy-free
  • Kid friendly

Key Ingredients

Flat lay image of portioned recipe ingredients including baking powder, maple syrup, vanilla, egg, coconut flour, and protein powder.

Coconut Flour – to make this recipe gluten free, we are using coconut flour. I also love using coconut flour as I find it really enhances the flavour profile in a big way.

Almond Milk – To keep this recipe dairy-free, we opted for almond milk. However, you can also use oat, soy, or any other plant-based milk of choice. If you don’t need to make this dairy-free, you can use regular cows milk instead.

Protein Powder – to make this protein mug cake high in protein, we sneak in some vanilla protein powder to really boost up the satiety factor. You can certainly play around with the flavour profile here, depending on what you have on hand and what you prefer.

Baking Powder – Baking powder is a leavening agent which causes the mug cake to rise and gives it the same airy texture of a regular cake.

Flavourings – To flavour mug cake, we added in some vanilla and maple syrup. If you wanted to take things up a notch, you can also add in some cinnamon or cocoa powder as well.

How To Make This Recipe

Three side by side images showing how to prepare recipe.

Step 1: In a mixing bowl, combine egg, maple syrup, vanilla extract, and almond milk.

Step 2: To the same bowl, add dry ingredients and mix until combined.

Step 3: Portion into a microwave safe mug (about half way) and heat in microwave for 90 seconds. Let rest in microwave about 30 sec-1 min. Top with sprinkles and enjoy!

Expert Tips

There are a few little nuances that are important to ensure that your protein mug cake turns out just right. For one, be sure to not over-mix your batter as this may result in a tough texture.

You also don’t want to over microwave. I like to nuke for 30s increments for 1.5 minutes and let it sit. But remember – every microwave is different. So if your microwaving on high, your mug cake may require less time.

Recipe FAQs

Can I make this in a glass?

No I would not suggest making it in a glass UNLESS it is a microwave safe glass mug. Otherwise, ideally you would want to use a microwave safe or ceramic mug to make this recipe.

What other toppings can I add to this?

Honestly, what ever your heart desires! If I am not adding sprinkles to this, I like to add chocolate chips, berries, or maybe a bit of ice cream if I am in the mood for something a bit more decadent.

Can I bake this?

I personally have never tried but you can certainly give it a shot and let me know how it goes. I would suggest baking at 350F for about 10 minutes or so and be sure you are using an oven safe mug!

Can I make this in advance?

This protein mug cake is made to serve, so I wouldn’t recommend making it and storing in the fridge for a later time. BUT you can certainly whip up the batter ahead of time, store in the fridge, and pop it into the microwave anytime the craving hits.

Two hands holding protein mug cake topped with sprinkles.

More Recipes You Might Like

If you loved this protein mug cake, then you have to try these protein-packed recipes on the blog!

  • Protein Oats with Tofu
  • Avocado Toast with Roasted Tomatoes (High Protein & Vegan)
  • Sheet Pan Pancakes with Chocolate and Banana
  • Breakfast Burrito with Tofu Scramble
  • High Protein Pumpkin Spice Pancake Recipe

What are your thoughts on this protein mug cake? What toppings would you add to it? Let me know your thoughts down in the comments below!

Print Recipe
4.78 from 18 votes

Protein Mug Cake (Easy Snack Recipe)

This protein mug cake is the easiest mug cake you'll ever make! Not only is it high protein, gluten-free, and dairy-free but it also requires only 7 ingredients and minutes to prepare.
Prep Time1 minute min
Cook Time1 minute min
Total Time2 minutes mins
Course: Snack
Cuisine: American
Diet: Gluten Free
Servings: 1
Calories: 248kcal
Author: Abbey Sharp

Ingredients

  • 1 scoop Vanilla protein powder
  • 1 tbsp coconut flour
  • ½ tsp baking powder
  • 1 egg
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract
  • ¼ cup almond milk

Toppings

  • Sprinkles

Instructions

  • In a mixing bowl, combine egg, maple syrup, vanilla extract, and almond milk.
  • To the same bowl, add dry ingredients and mix until combined.
  • Portion into a microwave safe mug (about half way) and heat in microwave for 90 seconds.
  • Let rest in microwave about 30 sec-1 min.
  • Top with sprinkles and enjoy!

Notes

There are a few little nuances that are important to ensure that your protein mug cake turns out just right. For one, be sure to not over-mix your batter as this may result in a tough texture.
You also don’t want to over microwave. I like to nuke for 30s increments for 1.5 minutes and let it sit. But remember – every microwave is different. So if your microwaving on high, your protein mug cake may require less time.

Nutrition

Calories: 248kcal | Carbohydrates: 13g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 214mg | Sodium: 206mg | Potassium: 371mg | Fiber: 3g | Sugar: 7g | Vitamin A: 318IU | Calcium: 292mg | Iron: 3mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated April 15, 2025. Published February 10, 2025 By Abbey Sharp 8 Comments

Breakfast Casserole Recipe | Vegan & Gluten Free!

This vegan breakfast casserole recipe is a delicious make-ahead breakfast that can be enjoyed by vegans and omnivores alike! It is also completely gluten free and family friendly.

Birds eye view of vegan breakfast casserole in a casserole dish with a bowl of spinach in the background.

I am a huge breakfast person. A good breakfast with my morning coffee is easily the highlight of my day. So when it comes to breakfast recipes, I do not mess around! For me, whether breakfast is savoury or sweet, it absolutely has to be filling, nutritious, and of course – hella delish!

So with that criteria in mind, you KNOW you are in for a treat with this vegan breakfast casserole recipe. This casserole is everything you want out of a standard savoury breakfast – you got your hash browns, your vegan sausage, veggies, and of course, a yummy egg flavour and texture made possible by vegan culinary magic!

But trust me – whether you are vegan or not, I promise you will love this breakfast casserole recipe because it is just that good!

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

If you are a breakfast person (regardless if you are vegan or not), you absolutely NEED this breakfast casserole recipe in your repertoire and here’s why:

  • Cheesy and flavourful
  • Gluten free
  • Plant-based
  • Family friendly
  • Nutrition packed (high in protein and fibre!)
  • Great for meal prepping

Key Ingredients

Flay lay image of portioned ingredients for the vegan breakfast casserole recipe including bell pepper, vegan sausage, green onion, mushroom, salt, vegan cheese, garlic, onion, tofu,  oat flour, nutritional yeast, turmeric, potato, and spinach.

Potato – we use yellow potato to make homemade hash browns for the recipe. In my opinion, if there ain’t any crispy hash included in my breakfast casserole, I am not interested! But for real, this step is pretty important but you can totally hack these if you want to save time (see expert tips).

Tofu – I am such a sucker for all things tofu scramble as they really mimic the texture of eggs so nicely! To make this vegan breakfast casserole extra flavourful, we also make sure to throw in some nutritional yeast, and turmeric for a yellow colour.

Vegan Sausage – Like I said, we are doing things RIGHT with this vegan casserole and not skipping any corners. Which means that sausage must be included, but in this case – the vegan variety.

Veggies – When it comes to veggies, there’s really no going wrong with whatever you throw into this breakfast casserole recipe. You can totally take it as an opportunity to clear out whatever you have remaining in your fridge – otherwise, we like to add mushrooms, bell pepper, green onion, and spinach.

How to Make This Recipe

Three side by side images showing how to prepare and cook the shredded potato.

Step 1: Grate 4 large potatoes and soak in a large bowl of cold water for 5-10 minutes.

Step 2: Strain, squeeze out excess water and transfer to a clean tea towel to soak up any extra moisture.

Step 3: In a large non-stick pan, on medium heat, add 2 tablespoons of olive oil, the onions, the shredded potatoes and cook potatoes until soft and some of the edges get crispy (about 10 minutes). Season with sea salt, garlic powder and pepper to taste. Set aside.

Two side by side images showing how to prepare the sausage and vegetables.

Step 4: In the same large pan, add another tablespoon of oil over medium heat. Crumble up the breakfast sausage in the pan and cook until cooked through about 7-10 minutes. Transfer cooked sausage to a large bowl.

Step 5: To the same large pan, add the garlic, mushrooms and peppers and cook for 7-10 minutes. Toss in the greens cook until wilted. Transfer everything to the same large bowl with the sausage. 

Three side by side images showing how to prepare wet mixture, combining with cooked ingredients, and layering in a casserole dish.

Step 6: In a high-speed blender or food processor, combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until smooth. 

Step 7: Pour the tofu mixture in the large bowl with all the other cooked ingredients.

Step 8: Combine and pour overtop the potato layer in the casserole dish. Top with the shredded cheese and chopped green onions. Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set.

Expert Tips

To save time, consider buying 1 to 2 packages of frozen shredded hash browns. Or you could use crumbled up frozen hash browns. But please note, that not all store-bought frozen hash browns are gluten-free.

On that note, if you have food allergies or celiac disease, it’s also important to ensure that the brand of vegan sausage you get is certified gluten-free.

Blending a combination of soft and firm tofu creates the best texture. You’ll need a total of 900g of tofu to make the vegan egg mixture.

Recipe FAQs

How long does this keep in the fridge?

This vegan breakfast casserole should stay fresh for about 3-4 days in the fridge.

What can I serve this with?

You can serve this casserole with a side salad, some roasted veggies, or even some fruit! I would also highly recommend dipping each bite into some ketchup or salsa because it’s totally delish.

How can I warm up the left overs?

You can warm up leftover slices in a pan with a little vegan butter or olive oil. Doing so crisps up the bottom layer of potatoes, making it extra yummy.

Is this breakfast casserole recipe kid friendly?

Yes, definitely! It is super tasty even for non-vegans. If your kiddo loves the texture of eggs, then they will certainly love this for their brekkie.

Close up of breakfast casserole on three stacked white plates with two forks on the side with a bowl of spinach and the remaining casserole in the background.

More Recipes You Might Like

Here are some more of our favourite vegan breakfast and brunch recipes on the blog!

  • Vegan Breakfast Burrito with Tofu Scramble
  • Vegan Breakfast Sausage with Maple & Apple
  • Healthy Beans on Toast
  • Sweet Potato Breakfast Bowl
  • Vegan Breakfast Sandwich with Tofu

What would you add to this breakfast casserole recipe? I’d love to know! Let me know your thoughts down in the comments below!

Print Recipe
5 from 4 votes

Vegan Breakfast Casserole (Gluten Free)

This vegan breakfast casserole is a delicious make-ahead breakfast that can be enjoyed by vegans and carnivores alike! It is also totally gluten free and family friendly.
Prep Time20 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 5 -6
Calories: 400kcal
Author: Abbey Sharp

Ingredients

Homemade Shredded Hash Browns

  • 4 large yellow potatoes shredded (or 8 smaller potatoes)
  • 1 small white onion small dice (1 cup)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper optional

Casserole Ingredients

  • 1 tablespoons extra virgin olive oil
  • 1 package 400g Beyond Sausage (4 sausages)
  • 1 small container white mushrooms 227g, sliced/small dice
  • 2 fresh garlic cloves minced
  • 1/2 red pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 green pepper diced
  • 3 handfuls organic baby spinach 142g, roughly chopped
  • 2 x 300g blocks soft tofu
  • 1 x 300g block firm tofu
  • 1/4 cup nutritional yeast
  • 1/4 cup GF oat flour or bean flour
  • 1 teaspoon turmeric powder
  • 1 teaspoon sea salt
  • 1 cup grated vegan cheese
  • 3 green onions chopped (or fresh chives)

Instructions

  • Preheat oven to 400°F. Grease a large 13 x 9-inch casserole dish with olive oil.
  • Wash and prepare all the other ingredients. Doing so will make the final preparation and assembly quicker.
  • Wash and grate 4 large potatoes (skin optional). Soak the grated potatoes in a large bowl of cold water for 5-10 minutes. Strain, squeeze out excess water and transfer to a clean tea towel to soak up any extra moisture.
  • In a large non-stick pan, on medium heat, add 2 tablespoons of olive oil, onions, shredded potatoes and cook until soft and some of the edges get crispy (about 10 minutes). Season with sea salt, garlic powder and pepper to taste. Transfer to 13 x 9 casserole dish.
  • In the same large pan, add another tablespoon of oil over medium heat. Crumble up the breakfast sausage in the pan and cook until cooked through about 7-10 minutes. Transfer cooked sausage to a large bowl.
  • To the same large pan, add a little extra olive oil if necessary. Add the garlic, mushrooms and peppers and cook for 7-10 minutes. Toss in the greens cook until wilted. Transfer everything to the same large bowl with the sausage.
  • In a high-speed blender (or food processor), combine the tofu, nutritional yeast, flour, turmeric, sea salt, and blend until nice and smooth.
  • Pour the tofu mixture in the large bowl with all the other cooked ingredients and combine. Pour mixture overtop the potato layer in the casserole dish. Top with the shredded cheese and chopped green onions.
  • Bake in preheated oven for 35-45 minutes until edges are golden and the top feels set. Let cool for 10-15 minutes before serving. Enjoy!

Notes

  • To save time, consider buying 1 to 2 packages of frozen shredded hash browns. Or you could use crumbled up frozen hash browns. But please note, that not all store-bought frozen hash browns are gluten-free.
  • On that note, if you have food allergies or celiac disease, it’s also important to ensure that the brand of vegan sausage you get is certified gluten-free.
  • Blending a combination of soft and firm tofu creates the best texture. You’ll need a total of 900g of tofu to make the vegan egg mixture. 
  • Serving a slice of this breakfast casserole with a side salad is excellent! Dipping each bite into homemade ketchup or salsa also compliments this recipe well.
  • You can warm up leftover slices in a pan with a little vegan butter or olive oil. Doing so crisps up the bottom layer of potatoes, and it’s delicious!

Nutrition

Calories: 400kcal | Carbohydrates: 52g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 1220mg | Potassium: 1078mg | Fiber: 7g | Sugar: 4g | Vitamin A: 573IU | Vitamin C: 84mg | Calcium: 84mg | Iron: 4mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated February 2, 2025. Published February 3, 2025 By Abbey Sharp 22 Comments

Vegan Baked Beans Recipe | Instant Pot Recipe + No Sugar Added

Close up of baked beans in a bowl with a spoon.

This vegan baked beans recipe with no added sugar is a tasty and healthy side dish for any BBQ, potluck, or grill out!

Birds eye view of vegan baked beans recipe in a white bowl with a spoon inside.

You all know I’m not a vegan, but I try to eat more plant-based foods more often. Well, one special meal I definitely don’t have often, but would probably not be able to swear off for good is BBQ. I love pulled pork, brisket, ribs, chicken – basically anything that’s been smoked. Well, if I’m going to treat myself to a meat-heavy meal, I definitely want to make sure I balance that out with some plant-based sides. That was the inspiration for this vegan baked beans recipe!

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

Nothing gets me more hyped than a pot of this baked beans recipe cooking up in the instant pot. Whether I am prepping for a family bbq, or meal prepping for the week, I know that they will be a definite highlight! Here are a few more reasons why I am lovin’ up on this recipe this week.

  • Inexpensive to prepare
  • Have no added sugar
  • Packed with fiber, iron, and protein!
  • Impossible to mess up (aka extremely easy to make)
Birds eye view of an instant pot full of vegan baked beans.

Key Ingredients

Beans – Beans are by far my favourite plant-based protein because they are packed with fiber and plant-based protein. For this recipe we are using two varieties – navy beans and kidney beans. But you can totally mix and match and/or add in you fav.

Sweet Apples – To add a hit of essential sweetness without any added sugar, we are using apples to sweeten up this instant pot baked beans recipe. It also adds an extra hit fiber and nutrients, which we love.

Dates – Another nod to natural sweetness comes curtesy of dates, which is arguably my favourite way to naturally sweeten ANY recipe.

Spices – I like my baked beans to be a complete flavour bomb. So we are not holding back on the spices and flavour add ins. For this instant pot baked beans recipe we are flavouring things up with smoked paprika, garlic powder, vegan worcestershire sauce, chili powder, mustard, and tomato paste.

How To Make This Recipe

Instant pot baked beans in a white bowl. Someone is scooping a spoonful of baked beans. There is an instant pot, apples, and bread in the background.

Step 1: Place all of the rinsed beans and water in the Instant Pot. Close the pot to SEALING, and set it to BEANS for 25 minutes.

Step 2: Vent, then drain the beans. Then return the insert into the Instant pot and add the olive oil to SAUTEE.

Step 3: Add in the onions and garlic and saute for 2 minutes. Add the rest of the ingredients OMITTING the salt. Put the lid back on to SEALING, then set it to BEANS for 15 minutes.

Step 4: Vent, and allow to cool, then season with salt, pepper, and extra chili powder, to taste. Enjoy!

Expert Tips

It’s important to rinse the beans before cooking! Not only does rinsing help improve flavor, but it also helps remove excess starch and salt. We also want to make sure to pick sweet apples for this recipe. Some great examples of apples you could use include fuji, ambrosia, or gala apples.

Recipe FAQs

What side dishes pair well with this recipe?

This vegan baked beans recipe is perfect for breakfast (a la standard English breakfast) or as a side dish to your summer BBQ favourites. You could even enjoy them as beans on toast.

Is this recipe gluten-free?

Yes, this recipe is gluten-free! Just make sure to check the packaged foods to make sure there are no gluten-containing ingredients added.

How long do the baked beans keep in the fridge?

These instant pot baked beans keep for about 3-4 days in the fridge. They are also freezer friendly and can keep for about 3-6 months in the freezer, making them a great option for batch cooking.

Birds eye view of vegan baked beans in a white bowl with a spoon in the disk.

More Recipes You Might Like

If you’re looking for more delicious vegan side dishes like these instant pot baked beans, check out some of these recipes!

  • VEGAN CORN SPOONBREAD
  • OVEN ROASTED BALSAMIC BRUSSEL SPROUTS WITH GRAPES & FIGS
  • EVERYTHING BAGEL GREEN BEAN FRIES
  • ZA’ATAR HONEY ROASTED CARROTS WITH CREAMY HUMMUS SAUCE
  • VEGAN RISOTTO WITH BUTTERNUT SQUASH

What’s your favourite BBQ side dish? Have you tried making this vegan baked beans recipe?

Baked beans in a bowl with a serving spoon.
Print Recipe
4.91 from 21 votes

Vegan Best Beans Recipe | Instant Pot Recipe + No Sugar Added

This vegan baked beans recipe with no added sugar is a tasty and healthy side dish for any BBQ, potluck, or grill out!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American
Servings: 12 – 16 people
Calories: 201kcal
Author: Abbey Sharp

Equipment

  • Instant Pot

Ingredients

  • 1/2 lb dried navy beans rinsed
  • 1/2 lb dried kidney beans rinsed
  • 6 cups water
  • 1 tbsp extra virgin olive oil
  • 1 medium sweet onion diced
  • 2 cloves garlic minced
  • 2 sweet apples peeled and diced
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp vegan worcestershire sauce
  • 1 1/2 tsp chili powder or more to taste
  • 1/2 tsp pepper or more to taste
  • 5.5 oz can of tomato paste
  • 2 tbsp yellow mustard or whole grain or dijon
  • 1 cup minced pitted dates
  • 5 tbsp apple cider vinegar
  • 2 cups no salt added vegetable broth
  • Salt to taste

Instructions

  • Place all of the rinsed beans and water in the Instant Pot. Close the pot to SEALING, and set it to BEANS for 25 minutes.
  • Vent, then drain the beans.
  • Return the insert into the Instant pot and add the olive oil on SAUTEE.
  • Add in the onions and garlic and saute for 2 minutes. Add the rest of the ingredients OMITTING the salt. Put the lid back on to SEALING, then set it to BEANS for 15 minutes.
  • Vent, and allow to cool, then season with salt, pepper and extra chili powder, to taste. Enjoy!

Nutrition

Calories: 201kcal | Carbohydrates: 38g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 755mg | Fiber: 10g | Sugar: 12g | Vitamin A: 545IU | Vitamin C: 5.2mg | Calcium: 66mg | Iron: 3.1mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated January 31, 2025. Published January 31, 2025 By Abbey Sharp Leave a Comment

Abbey’s Tahini Crunch Salad: A Hunger-Crushing Combo You’ll Love

Bowl of tahini crunch salad with grapes, feta, chickpeas, sweet potato and tahini greek yogurt dressing.

You need to try Abbey’s Tahini Crunch Salad in partnership with Inspired Go. It’s the easiest healthy lunch for busy weekdays that requires ZERO prep!

Abbey eating a bowl of tahini crunch salad.

When it comes to crafting a salad that is as satisfying as it is nutrient-packed, this Tahini Crunch Salad takes the prize. Loaded with crunchy textures, bursts of sweetness, and a creamy, zesty dressing, this recipe is the ultimate balance of flavor and function. Not only does it taste amazing, but it also checks all the boxes for being a hunger-crushing powerhouse.

Want to know the most exciting part?! You can now try Abbey’s Tahini Crunch Salad delivered to your door with no cooking required!

I am excited to partner with Inspired Go to bring you Abbey’s Tahini Crunch Salad…

How to Get a Balanced Salad Without ANY Prep

Bowl of tahini crunch salad with grapes, feta, chickpeas, sweet potato and tahini greek yogurt dressing.

I love big hearty salads, but unless I’m entertaining and cooking for a big group, I generally don’t have the bandwidth to make anything interesting for myself in the middle of the work day. Bagged lettuce, cucumbers and tomatoes I can do, but ugh, why would I want that? This is where Inspired Go has been such a life saver for me! Inspired Go delivers fresh satisfying ingredient-packed salads to your door, no prep required! You order online, choose your favorites, and ta da! Healthy nutritious salads in the fridge for the week! 

I have been leaning on Inspired Go salads a lot lately because I feel like I’m juggling way too many things to chop a million vegetables and toppings. But these salads are next level delicious. Some of my favourites are The Spicy Citrus, The Blueberry Boost and the Cheeky Tzatziki, but honestly everything I’ve tasted is amazing. And ordering is surprisingly affordable – like literally a fraction what I would end up spending on Uber Eats. Salads start at $11 each, and their no commitment-subscription model gets you 5% off with every order.

So I was so excited when they reached out to have me create a signature salad with them that can be shipped Canada wide and to select US cities! Introducing Abbey’s Tahini Crunch Salad – your new favorite lunch!

What’s in Abbey’s Tahini Crunch Salad?

Three layers of tahini crunch salad, one with cabbage and kale base, one with feta, seeds and grapes, and a bag of almonds.

When it comes to salads that I don’t have to slice and dice ingredients for myself, I say that more is always better. So I pulled out all the tricks to pack in as many different complimentary flavors and textures into one convenient bowl. Here’s what’s in Abbey’s Tahini Crunch Salad:

Salad:

  • Mixed Greens
  • Red cabbage
  • Kale
  • Roasted Sweet potato
  • Apple
  • Grapes
  • Chickpeas
  • Feta Cheese
  • Sliced Almonds (in a package if you want to omit due to allergies)
  • Pumpkin Seeds
  • Dried Cranberries

Tahini Greek Yogurt Dressing:

  • Greek yogurt
  • Lemon juice
  • Tahini
  • Maple syrup
  • Garlic
  • Salt

What Makes This Salad a Hunger Crushing Combo?

Abbey eating a tahini crunch salad.

You’ve probably heard me rave about my Hunger Crushing Combo, the revolutionary non diet approach to building balanced meals and snacks without dieting.  This salad is no exception. The secret lies in the perfect trifecta of fiber, healthy fats, and protein to keep you fueled and satisfied. Here’s how this salad nails it:

  • Fiber: Greens, shredded kale, red cabbage, sweet potato, apples, and grapes bring a healthy dose of fiber to keep your digestion happy and your hunger in check.
  • Healthy Fats: Almonds, pumpkin seeds, and tahini pack a punch of nourishing fats for long-lasting energy.
  • Protein: Chickpeas, feta cheese, and the Greek yogurt in the dressing round out the meal with plenty of protein to crush hunger pangs and keep you full for hours.

Why You’ll Love This Recipe

Three containers with Inspired Go tahini crunch salad.
  1. Crunch Factor: The mix of almonds, cabbage, and pumpkin seeds makes every bite delightfully crunchy.
  2. Sweet and Savory: The roasted sweet potato and dried cranberries play beautifully with the creamy feta and tangy dressing.
  3. Customizable: Not into feta? Swap it for goat cheese. Prefer pecans over almonds? Go for it!

Whether you’re looking for a NO PREP balanced salad, you’re going to be obsessed with Inspired Go. Check out InspiredGo.ca right now and use my code ABBEY20 to get 20% off your first order.  Enjoy!

Abbey unboxing tahini crunch salad from an Inspired Go bag.
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated January 28, 2025. Published January 29, 2025 By Abbey Sharp 1 Comment

GOOP Detox Diets You Need to AVOID

In this blog post, we discuss one of the most controversial wellness blogs on the internet and why you need to avoid these GOOP detox diets.

Woman holding up two orange slices up to her eyes.

Unless you have somehow managed to escape all things crock-shittery in this world, you are probably all well aware that GOOP is a hotbed for shady health information. In fact, Goop and its front woman, Gwyneth Paltrow, have made it an apparent favourite pastime to perpetuate inaccurate and pseudo-science like claims (I mean, does anyone else remember jade egg-gate of 2017).

I could probably pull up almost any page on the website and have something critical to say about it, but in an effort to keep this succinct, I will be focusing on Gwyneth’s obsession with everything DETOX.

Dieting vs Detoxing

If you’re a frequent follower of mine, you probably already know how I feel about the concept of detoxing. Not only is it scientifically unfounded that you can detox your body with some special elixir, food, supplement or tonic, since your liver, kidneys, immune system, skin, lungs, and lymphatic system are constantly doing a fine job of this on their own. But I would argue that in the wake of wellness culture, the sexy D word “detox” has effectively replaced the bad D word – “diet”.

The difference? Well, “diets” tend to be viewed through a lens of weight loss, while “detoxes” are almost always in the name of better “health” or “wellness”- but honestly, this is just the same pig with a new coat of lipstick. As disappointing and repetitive as this may be, it is important to me to continue debunking this type of content until it is no longer existent on the internet.

And on that note, I present to you three bogus Goop detox diets you do NOT need to participate in.

GOOP Detox Diets to Avoid

#1: 5-Day New Year’s Detox Cleanse

Person preparing a detox smoothie from GOOP.

We’re going to kick things off with Goop’s annual 5 day new year’s detox – the 2020 edition. According to the website, this five day cleanse is inspired by Dr. Alejandro Junger’s basic elimination diet, outlined in Goop’s book “Clean”. There are a lot of words in that sentence I don’t feel great about.

Now, I am all for taking on an elimination diet under the right circumstances. However, not only are they often completely unnecessary, but they are also not advisable to complete on your own if they have not been prescribed by a health professional, do not fit your own unique medical needs, and are not carried out under proper medical supervision.

Moving on, this blog post also says that January is a “good time to help our bodies catch up with detoxification”, and  “give our detox organs a chance to rest and recover”. Rest and recover from what? What else would they be doing if they’re not working? And do you really want one of your vital organs to go on vacation? I don’t!

Birds eye view of lemon water GOOP detox.

Folks, your body’s organs create a complex and highly efficient system that do the job of “detoxing” your body all on their own. Of course, getting regular exercise and adequate nutrition aid in your body’s natural “detoxing” activities like sweating, and moving your bowels. But there is no specific diet or meal plan will automatically “detox” your body.

Further to this, our detox organs are quite literally ALWAYS doing their job, and are also unaware of our man-made calendar year. They don’t know that its “new year, new you” season and that it’s time for their annual holiday.  

Alright – Let’s move on to the actual food plan. In the effort of being concise, I won’t break down each day, but I will give you a general feel for – let’s call it what it is – this diet. First, you are supposed to eliminate caffeine, alcohol, dairy, gluten, corn, nightshade vegetables, refined sugar, shellfish, white rice, eggs and soy (although for some reason fermented gluten-free soy products, like miso and tamari, are okay in small amounts). Hm… that sucks.

There are also a lot of trendy suggestions, including starting every morning with warm lemon water and sipping bone broth throughout the day. I’ve said it before a million times – lemon water doesn’t detox you, and bone broth (while nutritious and protein rich) will not heal your gut.

Hand holding a hot lemon and ginger tea.

So what the heck do you eat? Well your meals are generally composed of things like green smoothies, vegetable soups, and trail mixes. Fun. Restrictive, expensive and ridiculously low calorie. While there is a disclaimer in the blog post that you should eat more if you’re hungry after one of the prescribed meals, it also kind of makes me sad that a sentiment as intuitive as this one isn’t implicit, and has to be outright stated. Ugh.

To wrap up this first detox, I wanted to say that the blog post also states that the food editor at Goop collaborates with people who have a Bachelor of Science or PhD in nutrition. While it is obviously a good thing that health professionals were consulted to some degree in the formulation of this diet, I’m also a bit disappointed that a health professional would condone the suggestion to complete an elimination diet without the one-on-one support.

#2: “How to Lose Weight Fast”

A fork with a measuring tape wrapped around it for weight loss.

While this one is not exactly a detox, it is an article all about extreme weight loss suggestions. I introduce to you, “How to lose weight fast” with celebrity fitness entrepreneur, Tracy Anderson. If I were to look up toxic diet culture in the dictionary, this blog post might appear as the first result. There is so much problematic language used throughout the article, but I’ll share the highlight reel.

 First, Anderson gives the most general and stereotypical advice for everyone to “get off gluten and go very low carb”. In case you are still subject to the gluten fear mongering of the 2010’s, the only reason to get off gluten is if you have a gluten sensitivity or celiac disease. And carbs are also not to be feared, even if weight loss is your goal.

While Anderson is correct in saying that this technique can make you “lose weight fast”, a lot of the immediate weight loss that occurs when following a low-carb diet is from a depletion in water weight and glycogen stores- not from fat. So while most research suggests that short term weight loss tends to be greater on low carb diets compared to low fat, a meta analysis found that in the long term, they pretty much even out. Finding a way of eating that you can stick to is a much biggest determinant in one’s success at losing weight and keeping that weight off in the long term. So bottom line, low carb doesn’t work for everyone.

If we continue along with this misinformed diet advice, we see that the sales funnel opens up with an easy route to purchase Tracy Anderson’s own protein bar. Ahh yes, love when I’m convinced that I need to change my body in all these restrictive challenging ways, only to be sold a quick fix to solve all of my problems.

But wait it gets worst. She then goes on to suggest you can lose 14 lbs in 4 weeks – twice as fast as most legitimate nutrition professional would ever recommend for safe, sustainable loss.

A GOOP detox tea with a tea kettle beside it.

I also just need to say that while I’m not mad that she says you can have 1-2 glasses of wine per day, I also cant condone this recommendation in conjunction with severe diet restriction. Yes, wine is totally fine in moderation, but when your calories are so restricted, every bite of nutrition counts. I would much rather a person get 150 calories from nutrient-rich foods like fats, fibre rich carbs and protein, than wine.

Speaking of restricted calories, the woman talks about how you can lose weight within 48 hours suggesting that you stick with the “leanest options” in her plan. Her recommendations are to have the tea with protein powder at breakfast, a poached egg and small salad with rice wine vinegar for lunch, half of a dark chocolate bar for a snack, and steamed/grilled plain fish with steamed spinach or asparagus for dinner. That is maybe 800 calories. That’s not enough for my toddler, nevermind a grown adult who she also suggests does a sweaty muscular structure and cardio workout. Do you want people to faint?!

According to her, you can lose up to 4, but likely 2 pounds in 2 days. That is INSANE. Lets just be clear – to lose 4 lbs of fat you would need to put yourself in a caloric deficit of 14,000 calories- so unless you’re used to eating 8000 calories a day, and then subsisting on this diet plan, you’re not getting there, honey.

#3: Heavy Metal Detox Guide

Birds eye view of a healthy detox salad.

The “heavy metal detox guide” was created in collaboration with the infamous Medical Medium. You know, the celery juice guy, who despite his alias, is a psychic not a doctor (just to be clear). Since I’ve already talked about this snake oil salesmen and his crock of crap claims about bile salts and magic celery juice ad nauseum, today I will just be looking at this specific protocol on Goop.

Before we even get into the diet itself, let’s talk about what heavy metals are and why this medium wants us to get rid of them so badly. Heavy metals, such as arsenic, cadmium, lead, and mercury, are able to enter the body through environmental exposure, such as through the skin by inhalation or by ingestion. While heavy metal toxicity is rare, it can be pretty dangerous resulting in everything from digestive distress, to fever, to coma and death.

Two hands holding a mug of bone broth.

Goop isn’t wrong in saying we don’t want a buildup of heavy metals going on in our bodies, but they kinda left out the itty bitty detail that this does NOT actually happen that much. In fact, it really would only occur if you were exposed to a heavy metal in exorbitant amounts over a really long period of time – something that would not likely occur under normal living conditions. I don’t know, most of us are not hot boxing ourselves in a room with wet lead-based paint for weeks at a time.  

According to Goop’s heavy metal diet advice, foods to eat in order to rid your body of heavy metals include: spirulina, barley grass juice extract powder, cilantro, atlantic dulse, wild blueberries (only the ones from Maine, apparently will do). Oy, that’s going to make for one pretty interesting meal.

But culinary prowness aside, let’s talk about the actual research. We do have research to support using certain agents to bind and excrete heavy metals (a process known as chelation), though this is largely in relation to pharmaceuticals, not fancy foods.

Cilantro, and cholera, which is a cousin to the spirulina on the list have been shown to help heavy metal chelation over time. But much of this research has been done in animal studies, and the one study on humans I found felt that cilantro extract was no more effective than a placebo in increasing heavy metal excretion. So cilantro haters rejoice, you don’t have to eat that for the sake of toxin-free health.

Beyond specific food suggestions, more tips in this article for removing heavy metals from the body include reducing dietary fat, drinking lemon water, aloe vera leaf juice, infrared sauna, and juice fasting. This all sounds like total pseudo science to me – most of these suggestions are likely to induce sweating, peeing or pooping, all of which are your body’s NATURAL ways of detoxing.

At the end of the day, I’m sure you are all able to see that the research on this topic remains relatively new, pretty controversial, and most certainly not definitive, especially considering that the majority of the studies done on this topic have been conducted in animals and not humans. Although there are shreds of evidence to support these foods for a “heavy metal detox”, their value isn’t much more than just in supporting your body in doing what it does naturally to detox- that is peeing, pooping, sweating etc. Not to mention, if you’re actually dealing with legit heavy metal poisoning, you need medical attention, not a diet from a psychic on a lifestyle website. 

I also want to point out that there is actually a disclaimer at the bottom of the article which says:

“Editor’s note: We trust that you’ll quickly understand that this medical medium is operating well outside the bounds of medicine and science. But to avoid any confusion, our in-house PhDs want to remind readers that his claims cannot be substantiated by science.”

Ironically enough, my thoughts are summed up pretty nice by their own disclaimer.

Bottom Line

I’ll finish this off by reminding you to please remain cautious of any health and wellness information you get online. While it can be fun to get new recipes or tips from a variety of sources, including Goop, I think it’s best we leave topics such as disease and weight loss to the registered healthcare professionals.

More Blog Posts You Might Like

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  • Intuitive Fasting – Is it Really Intuitive or Just Another Diet?
  • Is Lemon Water Good for You?
  • Getting the Perfect Bikini Body | The No-Diet Approach
  • Natural Remedies for Bloating
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated January 20, 2025. Published January 20, 2025 By Abbey Sharp 9 Comments

Post Workout Smoothie with Pistachios and Tahini

This creamy pistachio & tahini post workout smoothie is a perfect post-workout pick-me-up for getting you through any tough workout!

Two glasses of pistachio and tahini protein smoothie with a yellow straw in each glass.

This week was a bit of a doozy. I recently started workout out with a TRX suspension trainer, which for those who don’t know stands for HOLY-THIS-LOOKS-EASY-BUT-IS-CRAZY-HARD. Okay, so maybe that wasn’t the exact translation of the abbreviation but I’m pretty sure it’s close. Anyhoo, after an hour doing pistol squats, plank pikes, and upright rows galore on that monster of a machine, I am so ravenous (and sweaty) I rush into my kitchen with REAL determination. If only I had that kind of energy during my workout. I need protein, I need carbs, I need real food – that’s where this pistachio & tahini post-workout smoothie really came into play.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How To Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Make Like

Why This Recipe Works

So if you’re staring at the tahini in this post workout smoothie and thinking WHAT THE WHAT? Trust me; I’ve got you on this. The tahini adds this subtle savory note that totally works with our smoothie. I also love this recipe because it’s:

  • Packed with protein (22 grams, to be specific)
  • Has monounsaturated and polyunsaturated fats to keep you satiated
  • Incredibly easy to prepare and is ready in 5 minutes!

Key Ingredients

Pistachios– Not only do pistachios pack a powerful nutrition punch in this post-workout smoothie, but they’re also totally shelf-stable, so I can just throw a baggie of them in my gym bag to quickly grab after a workout.

Tahini- Tahini is the perfect ingredient to add to this post workout smoothie as it helps gives it the perfect creamy & smooth texture.

Figs– Figs are the perfect hint of sweetness to add into this recipe. They’re also rich in antioxidants and fiber!

An overhead image of a glass of smoothie that is topped with pistachio, pomegranate seeds, and fig.

How To Make This Recipe

Step 1: In a blender, pulse the pistachios until they reach a ground-up consistency. Add in the yogurt, figs, dates, tahini, and milk. Puree until smooth.

Step 2: To serve, pour into two glasses. Top with sliced fig, crushed pistachios, and pomegranate arils, if desired.

Expert Tips

For those of you who have planned your new year’s resolution to try to eat more mindfully, pistachios may be your BFF. Since in-shell pistachios may take longer to eat (you actually have to open each one), you can slow down your eating enough that you will be more likely to hear those satiety cues before you overeat. In fact, a preliminary behavioural study showed that in shell snackers ate 41% fewer calories than those with shelled nuts, and another study showed that when the shells were cleared away immediately, snackers ate 22% more nuts then when they saw them. We call this little bit of magic the pistachio principal (and yes, you can bust out that little factoid at your next dinner party).

Two glasses of post workout smoothie with pistachio and tahini with a yellow straw in each glass.

Recipe FAQs

What makes this recipe high in protein?

A lot of the protein in this recipe comes from the 2% Plain greek yogurt! Pistachios and tahini also contain plant-based protein!

Is this recipe gluten free?

Yes! Overall this recipe is gluten free, however, make sure to check packaged foods to make sure gluten ingredients aren’t added as a thickening agent.

How can I make this post workout smoothie dairy free?

It’s super easy! By swapping the yogurt and milk for non-dairy alternatives, you can easily make this smoothie completely plant-based!

Can I switch out the type of nuts used in this recipe?

Of course! Although I recommend keeping the pistachios for the flavour, you can use any type of nuts you enjoy.

More Recipes You Make Like

If you’re looking for more delicious smoothies like this pistachio & tahini post work out smoothie check out the recipes below:

  • HEALTHY PEANUT BUTTER CHOCOLATE SMOOTHIE WITH BANANA AND FLAX 
  • HEALTHY BLUEBERRY COBBLER SMOOTHIE
  • HEALTHY SMOOTHIE BOWL WITH CHOCOLATE, PEANUT BUTTER & BANANA
  • GREEN SMOOTHIE BOWL WITH ANTIOXIDANT PACKED MATCHA & BERRIES
  • PUMPKIN PIE PROTEIN SMOOTHIE BOWL

So tell me, friends, what are some of your favourite post-workout snacks? Have you tried making this Pistachio & Tahini Protein Smoothie? Let me know your thoughts in the comments below!

Two glasses of pistachio and tahini protein smoothie with a yellow straw in each glass.
Print Recipe
5 from 2 votes

Post Workout Smoothie with Pistachios and Tahini

This creamy pistachio & tahini post workout smoothie is a perfect post-workout pick-me-up for getting you through any tough workout!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Servings: 2 Smoothies
Calories: 420kcal
Author: Abbey Sharp

Ingredients

  • 1/3 cup Wonderful Pistachios unsalted and shelled
  • 1 cup 2% Plain Greek Yogurt
  • 4 ripe figs stems removed and quartered
  • 2 dates pitted and diced
  • 2 tsp tahini
  • 1 cup 1% milk
  • Optional: ½ cup pomegranate arils and honey to taste (depending on how sweet your figs are)

Optional Garnish:

  • 1 fig quartered
  • 2 tbsp pistachios unsalted, shelled and crushed
  • 2 tbsp pomegranate arils

Instructions

  • In a blender, pulse the pistachios until they reach a ground up consistency. Add in the yogurt, figs, dates, tahini and milk. Puree until smooth.
  • To serve, pour into two glasses. Top with sliced fig, crushed pistachios and pomegranate arils, if desired.

Nutrition

Calories: 420kcal | Carbohydrates: 50g | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 92mg | Potassium: 999mg | Fiber: 8g | Sugar: 38g | Vitamin A: 533IU | Vitamin C: 6mg | Calcium: 342mg | Iron: 2mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/

Last Updated November 2, 2020. Published January 20, 2025 By Abbey Sharp 9 Comments

Butternut Squash and Lentil Soup (Easy Vegan Recipe)

This vegan butternut squash and lentil soup is one of my favourite vegan pantry & freezer recipe for using up what you have on hand in a pinch. It is also made in one pot and only takes 30 minutes to prepare.

Image of lentil butternut squash soup in a white bowl topped with parsley and nuts with red curry paste in the background.

**Cozy Soup Recipe Alert **

I guess you can say we are on a serious soup kick lately. But honestly, what is autumn without a cozy soup? I think I speak for most summer people when I say that soup season makes the colder weather a bit more tolerable. So as soon as it started getting a bit nippy outside, I jumped on the soup train REAL QUICK. This vegan butternut squash and lentil soup is one of my favourites because not only does it use up a LOT of ingredients you might already have on hand, but its also super flavourful, veggie packed, and feels like a nice warm hug.

Table of contents

  • Why This Recipe Works
  • Key Ingredients
  • How to Make This Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes that Uses Pantry or Freezer Staples

Why This Recipe Works

This butternut squash and lentil soup is definitely one of my new go-to recipes because it’s hearty, satisfying and uses up a LOT of the bits of random ingredients I’ve got on hand. Here are a few more reasons why we are loving this recipe right now!

  • Budget friendly
  • Made in one pot making for easy prep and clean up
  • Freezer friendly
  • Made in under 30 minutes
  • Vegan & gluten free

Key Ingredients

flatlay of ingredients required to make the soup: red curry paste, butternut squash, cauliflower, olive oil, lemon, lentils, garlic, coconut milk, onion, ginger, and broth.

Lentils – I like red lentils for their pretty colour and the fact that they cook down super smooth in soup. Make sure you rinse them well before adding them to the pot!

Cauliflower – This recipe is a great way to sneak in lots of extra veggies and no one will even taste the cauliflower.

Butternut squash – I hate hacking into a fresh squash, but when it’s frozen, it’s so easy because it’s already cooked.

Red curry paste – This adds undeniable flavour and a little kick. See my notes below if you’re worried about it being too spicy (because I do like it spicy).

Coconut milk- I tried this recipe with and without the coconut milk, so you can see my tips below if you don’t have it or want to keep this lower in fat.

How to Make This Recipe

Instruction step by step photo of cooking the onion garlic, and ginger before adding in the red curry paste and then the lentils, butternut squash, and cauliflower.

Step 1: Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and ginger and cook until softened and fragrant, about 3 minutes.

Step 2: Add the red curry paste and cook until it coats the onions.

Step 3: Add in the lentils, butternut squash, cauliflower.

4 instructional photos of adding in broth to simmer, lemon juice and coconut milk, then blending in a blender until smooth.

Step 4: Add in the broth, cover and cook on medium low for 20 minutes or until the vegetables are very soft.

Step 5: Add the lemon juice and coconut milk and stir until combined.

Step 6/7: Transfer to a blender to puree until smooth. Season with salt and pepper, to taste and garnish (if desired) with a swirl of coconut milk, crushed pistachios, parsley, and hemp hearts

Expert Tips

There are a few important considerations when it comes to making this vegan butternut squash lentil soup super creamy. One is that I like to use a super high-power blender to puree everything together.

Two, I like to make sure my vegetables are VERY soft before I puree. Like they basically need to immediately fall apart when you poke them with a fork. This happens really quickly with frozen cauliflower and butternut squash (since it’s already cooked), but you can easily get there with fresh as well if that’s what you have.

Three, if you want vegan butternut squash and lentil soup to be even creamier, definitely add the coconut milk. It will balance out the heat and just add that luscious mouth feel. Coconut milk is also freezer friendly so it’s not an issue with adding it in before freezing.

Birds eye view of butternut squash soup with red lentils topped with parsley and nuts with bread, curry paste, and pistachios in the background.

Recipe FAQs

How spicy is the soup?

If you add the two teaspoons of the curry paste, it has a nice solid kick that is balanced out well by the coconut milk. If you want to make it more mild, I would half it. Either way, if you’re sensitive to heat, definitely add the coconut milk to mellow everything out.

Is this recipe appropriate for toddlers and kids?

If your kids are sensitive to heat, again make sure you take the curry paste down or out. My son definitely would not be able to handle the 2 teaspoons, but maybe could do a 1/2 teaspoon of the curry paste.

Can I use fresh cauliflower or squash?

Yes! You will need to cook the soup longer to get those vegetables nice and soft, but you can definitely use fresh. You can also use frozen cauliflower rice if that’s what you have.

What about other lentils?

Other lentils can be used but the cook time will have to be changed as whole lentils take longer to cook than split lentils.

Do I have to use coconut milk?

I have tried making this with and without coconut milk as a lower fat option. It’s delicious both ways but I will say the curry paste is stronger without it, so if you’re unsure and want to omit the coconut milk, I suggest cutting the curry in half until you try it and then adjusting.

Is this soup gluten free?

Yes, this is a naturally gluten free soup assuming you use a gluten free curry paste.

Can I batch prep this soup and freeze it?

This vegan butternut squash lentil soup is one of my all time favourite batch-prepped meals. I have two bags in the freezer I am so excited to enjoy later on. To freeze this soup, simply allow the soup to cool, then transfer to freezer bags and lay them flat in the freezer to firm up.

When ready to enjoy, you can let it thaw overnight in the fridge then transfer it to a bowl to reheat in the microwave or in a pot to reheat in the stove.

More Recipes that Uses Pantry or Freezer Staples

If you loved this butternut squash lentil soup and are looking for more pantry or freezer staple recipes, then you will love these recipes

  • KOREAN SAVOURY OATMEAL WITH RUNNY EGG 
  • EASY 10 MINUTE MEXICAN TORTILLA SOUP 
  • EASY VEGAN PASTA BAKE WITH SAUSAGE, WHITE BEANS & KALE 
  • VEGAN TACO CASSEROLE
  • VEGAN TOMATO SOUP (WITH EXTRA PROTEIN!)

What are your thoughts on this butternut squash and lentil soup? Leave me a comment below with your thoughts!

Print Recipe
5 from 5 votes

Butternut Squash Lentil Soup (Easy Vegan Recipe)

This Butternut Squash Lentil Soup is one of my favourite vegan pantry & freezer recipe for using up what you have on hand in a pinch. It is also made in one pot and only takes 30 minutes to prepare.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup, Main Course
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 440kcal
Author: Abbey Sharp

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tsp ginger grated
  • 1-2 tsp red curry paste
  • 1 ½ cups dried red lentils rinsed
  • 4 cups frozen butternut squash
  • 4 cups frozen cauliflower
  • 6 cups low sodium vegetable broth
  • 1 tbsp lemon juice
  • 1 cup light coconut milk
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and ginger and cook until softened and fragrant, about 3 minutes.
  • Add the red curry paste and cook until it coats the onions.
  • Add in the lentils, butternut squash, cauliflower and broth, cover and cook on medium low for 20 minutes or until the vegetables are very soft.
  • Add the lemon juice and coconut milk and stir until combined.
  • Transfer to a blender to puree until smooth. Season with salt and pepper, to taste and garnish (if desired) with a swirl of coconut milk, crushed pistachios, parsley, and hemp hearts.

Video

Notes

RECIPE TIPS:
Be sure to rinse the lentils before using to remove any of the surface debris and dust but no need to soak.
I used this Thai curry paste but feel free to use an option that you love. Yellow curry paste will also work!
To make creamier, use a super high power blender to puree and ensure that the vegetables are very soft before blending.

Nutrition

Calories: 440kcal | Carbohydrates: 72g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Sodium: 83mg | Potassium: 1489mg | Fiber: 27g | Sugar: 9g | Vitamin A: 15105IU | Vitamin C: 85mg | Calcium: 139mg | Iron: 7mg
Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

www.abbeyskitchen.com/about-abbey/
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