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Abbey Sharp

Last Updated October 15, 2023. Published October 16, 2023 By Abbey Sharp 20 Comments

Healthy Pumpkin Spice Latte Recipe | Vegan + Starbucks Copycat!

This vegan-friendly Healthy Pumpkin Spice Latte Recipe is the BEST and ONLY essential Starbucks PSL Copy Cat Recipe you’ll ever need to get your PSL fix this fall.

This Healthy Vegan Pumpkin Spice Latte is the BEST and ONLY essential Starbucks PSL Copy Cat Recipe you'll ever need to get your PSL fix this fall.

You know Summer is over when people start posting about how excited they are to crush their first PSL of the year. If you’re fortunate enough to not know I’m talking about, you’re a) probably not a millennial or b) have somehow avoided all social media since August of 2014 when Starbucks launched their elusive Pumpkin Spice Latte (affectionately called PSL by fans across the world). PSL isn’t just a drink, it’s a religion to some people, and it’s the SOLE REASON why many even get out of bed after labour day. It’s sweet, it’s spicy, it’s totally festive. It gets us excited about Fall when we otherwise would be crying inside about the end of Summer.

Now the bad news. A typical grande pumpkin spice latte has 350 calories and 50 grams of sugar. That’s just in your coffee drink… That has nothing to do with the pastry you enjoy alongside your morning Joe. I don’t know about you, but that’s just a little too festive to enjoy on the regular. That’s why I created this healthy vegan Pumpkin Spice Latte.

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

I promise you this is the only healthy vegan pumpkin spice latte copy cat recipe you’re ever going to need because

  • It’s so simple.
  • It’s delicious.
  • Made with whole food ingredients.
  • It’s made with almond milk and REAL pumpkin puree instead of a sugary-sweet syrup they use at Starbucks.
This Healthy Vegan Pumpkin Spice Latte is the BEST and ONLY essential Starbucks PSL Copy Cat Recipe you'll ever need to get your PSL fix this fall.

Key Ingredients

Espresso — You can use a wide variety of coffee beans and roast degrees so use your favourite coffee beans for this pumpkin spice latte.

Pumpkin puree — Be sure to use 100% pure pumpkin puree. Pumpkin pie filling is usually near it at the grocery store and they’re not the same. Pumpkin pie filling is sweetened and seasoned.

Pumpkin pie spice — Pumpkin pie spice is usually made up of a combination of cinnamon, nutmeg, cloves, allspice, and ginger. If you use it often enough, you can just purchase the spice blend for ease.

Unsweetened vanilla almond milk — I love using vanilla almond milk for my pumpkin spice latte. If you prefer different milk, feel free to swap it.

How to Make This Recipe

Step 1: In a mug, mix together the hot espresso with the pumpkin puree, vanilla, pumpkin pie spice, and maple syrup.

Step 2: Steam the milk and add it to the espresso.

Step 3: Top the healthy pumpkin spice latte with pumpkin pie spice and crushed graham crackers, if desired.

Expert Tips

You can also add a little coconut whipped cream if you want to make it more indulgent, but I like a little sprinkle of crushed graham crackers to make it taste like pumpkin pie. It’s your morning coffee, so you do things your way and enjoy!

Make this an iced healthy pumpkin spice latte by adding all ingredients to a jar with a lid, stir to combine, then add ice. Place the lid on and shake vigorously. Shaking the drink with ice will get the drink cold, faster.

Recipe FAQs

How sweet is this healthy pumpkin spice latte recipe?

It is as sweet as you’d like for it to be! You can also control the amount of sugar by adding just enough maple syrup, to taste. I personally don’t even like sweetener in my coffee so I can do without.

How do I make Pumpkin Spice Chai Tea Latte?

Skip the espresso and instead steep 2 chai tea bags in half a cup of hot water for a few minutes. Discard the tea bag and assemble the drink with tea instead of coffee.

Can I use another sweetener?

You sure can. You can try agave, honey (if you’re not vegan), stevia, or another sweetener of your choice.

Pumpkin latte in a starbucks cup.

More Recipes You Might Like

Want more delicious drinks like this healthy pumpkin spice latte recipe? Try these easy drinks:

  • 3 Healthy Fall Holiday Cocktails | Lightened Up Party Drinks
  • Vegan Chocolate Eggnog | Egg Free, High Protein, Low Sugar
  • Vegan Pumpkin Spice Cider Punch | Holiday Healthy Cocktail
  • Healthy Homemade Frappuccino with 3 Dairy Free Flavours

So tell me lovelies, what is your favourite fall drink?

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This Healthy Vegan Pumpkin Spice Latte is the BEST and ONLY essential Starbucks PSL Copy Cat Recipe you'll ever need to get your PSL fix this fall.
Print Recipe
5 from 9 votes

Healthy Pumpkin Spice Latte Recipe | Vegan + Starbucks Copycat!

This vegan-friendly Healthy Pumpkin Spice Latte Recipe is the BEST and ONLY essential Starbucks PSL Copy Cat Recipe you'll ever need to get your PSL fix this fall.
Prep Time5 minutes mins
Cook Time3 minutes mins
Total Time8 minutes mins
Course: Drinks
Cuisine: American
Servings: 1 person
Calories: 87kcal
Author: Abbey Sharp

Ingredients

  • 2 shots espresso
  • 1 1/2 tbsp pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • Maple syrup to taste
  • 1 1/2 cups unsweetened vanilla almond milk

Topping:

  • Pumpkin pie spice
  • Crushed graham crackers gluten free and vegan, if desired

Instructions

  • In a mug, mix together the hot espresso with the pumpkin puree, vanilla, pumpkin pie spice and maple syrup.
  • Steam the milk and add it to the espresso.
  • Top with pumpkin pie spice and crushed graham crackers, if desired.

Video

Notes

  • You can also add a little coconut whipped cream if you want to make it more indulgent, but I like a little sprinkle of crushed graham crackers to make it taste like pumpkin pie. It’s your morning coffee, so you do things your way and enjoy!
  • Make this an iced healthy pumpkin spice latte by adding all ingredients to a jar with a lid, stir to combine, then add ice. Place the lid on and shake vigorously. Shaking the drink with ice will get the drink cold, faster.

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 46mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3502IU | Vitamin C: 1mg | Calcium: 450mg | Iron: 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 October 7, 2023. Published October 13, 2023 By Abbey Sharp 8 Comments

Halloween Sandwich Ideas | Smoked Salmon Pumpkin Sandwiches

Sandwich shaped by pumpkin for halloween.

In the spirit of Halloween, these Pumpkin Smoked Salmon Sandwiches make the perfect healthy snack or meal for your kids and family.

Several smoked salmon pumpkin sandwiches on brown serving plates, as Halloween sandwich ideas.

We are officially in the thick of Halloween season people! We are BIG Halloween fans in my household, which means from now on most foods being turned out of my kitchen must have a spooky lil twist. In other words – I am pumping the Halloween sandwich ideas, starting with these adorable pumpkin smoked salmon sandwiches. These adorable sandwiches not only make the perfect quick & easy snack for kiddos, but they are guaranteed to make you the Halloween queen in your household (or at the very least, mother of the year).

Table of contents

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

Why This Recipe Works

Whether you are serving these for lunch or need Halloween sandwich ideas for your next party, these pumpkin smoked salmon sandwiches are guaranteed to be a hit! We love this recipe because it’s:

  • Packed with protein (~13 grams per serving)
  • A great way to get kids involved in the kitchen
  • Easy to make – only requires 5 ingredients
  • Quick to assemble – only 3 simple steps!

Key Ingredients

Close up of pumpkin smoked salmon sandwich on a brown wooden plate.

Whole grain bread – to keep things in line with the Halloween pumpkin theme, we opt for any bread that is round in shape – whether thats english muffins, pita, rice cakes, or heck if you’re in a pinch you can even cut a circular shape from whatever bread you have on hand.

Cream Cheese – We usually use regular cream cheese because my boys are not big fans of anything super garlicky or with a lot of herbs and spices. So we keep it super basic, but feel free to experiment here if you want to add more flavour and it is well tolerated by your families taste preferences.

Smoked Salmon – this is the key ingredient that will give the sandwich its orange colour to represent the “face” of the pumpkin. If your family isn’t huge fans of smoked salmon, you can use you choice of deli meat instead (while it wont exactly be orange, we can still decorate it as such).

Celery – this will be the pumpkin stem and is a fun way to sneak a bit of extra crunchy veg.

Olives – this is where the kids get to experiment and have fun! Cut up the olives in all sorts of fun shapes to make the eyes, nose, and mouth of the pumpkin. Get creative! 

How to Make This Recipe

Step 1: Using a large round object like a large jar lid, cut out circles from the bread.

Step 2: Smear with the cream cheese. Add a piece of the celery to the top of the circle. Cover with the smoked salmon.

Step 3: Cut the olives into shapes and make a face on the sandwich.

Expert Tips

If your little one is picky when it comes to fish, I recommend introducing them to smoked salmon because of it has a different texture and rich flavour compared to regular salmon. Smoked salmon is also rich in the omega-3 fatty acids, DHA and EPA, vitamin D, B vitamins, magnesium and selenium which all play important roles in your kid’s growth.

Recipe FAQs

Can you make these sandwiches gluten free?

Yep, just use gluten free bread and you’re good to go!

Can you make these smoked salmon sandwiches dairy free?

Of course, there are lots of dairy free cream cheese options now, or you can use hummus or avocado for an even more nutritious spread.

Can you make these Halloween sandwiches ahead of time for a party?

Yes! They keep surprisingly well in the fridge over night. I would prepare them completely except putting the face on and then let the kids decorate their own pumpkin face. I can attest that it is a super fun Halloween activity for the kiddos.

What are some Halloween sandwich ideas if my kids don’t like salmon?

You could totally go the ghost route and stick with just cream cheese!

Toddler hand reaching for olive on halloween smoked salmon sandwich.

Other Recipes You Might Like

Looking for more fun Halloween recipes to wow any crowd? Check out some of my favorite recipes below!

  • Halloween Blood & Guts Chocolate Cups 
  • Snickers Bars (Vegan)
  • Candy Corn Overnight Oats (Vegan)
  • Banana Ghosts & Clementine Pumpkins 
  • Apple & Almond Butter Alien Smiles 

Now I want to hear from you, parents! Do you like to add a Halloween twist to your toddler’s meals and snacks? Got any Halloween sandwich ideas to share? Let me know in the comments below!

Print Recipe
5 from 2 votes

Halloween Pumpkin Smoked Salmon Sandwiches

In the spirit of Halloween, these Pumpkin Smoked Salmon Sandwiches make the perfect healthy snack or meal for your toddler.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Snack, Lunch
Cuisine: American
Servings: 4 people
Calories: 192kcal
Author: Abbey Sharp

Ingredients

  • 4 slices whole grain bread
  • 1/2 cup lite cream cheese
  • 150 grams smoked salmon
  • 4 small pieces celery
  • 1/4 cup black olives pitted

Instructions

  • Using a large round object like a large jar lid, cut out circles from the bread.
  • Smear with the cream cheese. Add a piece of the celery to the top of the circle. Cover with the smoked salmon.
  • Cut the olives into shapes and make a face on the sandwich.

Nutrition

Calories: 192kcal | Carbohydrates: 16g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 710mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 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 October 8, 2023. Published October 11, 2023 By Abbey Sharp 10 Comments

How to Introduce Peanut Butter to Baby to Reduce the Risk of Peanut Allergy

Baby's hand pointing to jar of peanut butter.

DISCLAIMER: This post was developed in sponsored partnership with Peanut Bureau, however, as always, all opinions are genuine.

I share my favourite peanut and peanut butter BLW baby & toddler recipes to discuss how to introduce peanut butter to baby.

Baby's hand pointing to jar of peanut butter.

I’ve always been a bit of a natural worry wart, so I expected to be an absolute wreck most days of the week when I became a mom. Somehow, motherhood has made me pretty chill about most things in my life, but Baby E’s risk of peanut allergy is something that totally freaks me out.

I mean, I love peanuts and peanut butter, so selfishly I would hate to have a nut free home. But I can also only imagine how emotionally exhausting and terrifying it must be for moms and dads of kids with a peanut allergy. Every day just leaving the house must feel like a bit of a gamble, and you’ve always got to be on your toes ready to react.

This is one of the reasons why when I became a mom, I made it my mission to learn everything I could about how to introduce peanut butter Baby E. Since starting my mom’s group (Millennial Mom’s Guide to Mindful Meal Planning), I’ve noticed a lot of moms in my community also have similar concerns and questions.

Before we get started on the actual meat and potatoes of how to introduce peanut butter to baby, I wanted to give you some resources and background information to help you understand a few things about allergen introduction and starting solids.

First, Why Do So Many Kids Have a Peanut Allergy?

It’s estimated that 1.1% of Canadians suffer from peanut allergies, and the CDC has noted a 50% increase in food allergies in children from 1997 and 2011. There are a lot of proposed hypotheses as to why this may be, from our microbiome, antibiotic overuse, vitamin D deficiency, and excessive hygiene. I’ve outlined these potential contributors here if you want to read up on them.

One thing we do know is that we used to recommend parents withhold giving peanut products until their children were older (as old as 3), as it was believed that this would help reduce the risk of peanut allergy. Unfortunately, new evidence suggests that this tactic might have backfired.

New Guidelines on Starting Solids to Reduce Peanut Allergy Risk

Baby's hand holding bread with peanut butter.

The new guidelines are based on the findings of the LEAP (Learning Early about Peanut Allergy) trial which studied over 600 children between 4 to 11 months.

I have gone into detail on the LEAP trial here and here, but to summarize, what the researchers found was that delaying peanut introduction increased peanut allergy rates by about 3 fold!

The new guidelines from the LEAP study were then developed as follows:

Guideline 1: If your baby is at high risk (severe eczema, egg allergy, or both), they should have peanuts as early as 4 to 6 months.

Guideline 2: If your baby has mild to moderate eczema, they should have peanut containing foods around 6 months.

Guideline 3: If your baby has no eczema or any food allergy, you can freely introduce peanut containing foods into their diet, but a lot of pediatricians are interpreting this as to also introduce regularly.

How to Introduce Peanut Butter to Baby to Reduce the Risk of Allergies

Baby's hand holding a jar of peanut butter.

According to the Canadian Society of Allergy and Clinical Immunology, a baby is ready to be introduced to peanuts when they are ready for solids – usually between 4 to 6 months old.

Peanuts should be introduced for the first time when your baby is healthy and in a comfortable environment (like home – not at daycare, for example). I also recommend introducing peanuts in the day when you can monitor them for at least two hours before they head off to bed. Here’s the recommended protocol:

  1. Take 2 teaspoons of smooth peanut butter and add 2-3 tablespoons of hot water and stir until dissolved and well blended. Allow to cool.
  2. This mixture can be offered alone, or added to cereal, pureed fruit/veg, other soft foods.
  3. Once the portion is ready, offer a small amount to infant on the tip of a spoon. Wait 10 minutes.
  4. If no symptoms develop, continue feeding the peanut butter mixture.
  5. Once peanut is introduced and tolerated, it should be kept in the diet on a regular basis to maintain baby’s tolerance. Babe should consume 1.5 tsp of peanut butter over 3 or more feedings per week.

Can You Only Give One Food at a Time?

Baby's hand covered in peanut butter

Experts used to recommend being very cautious with introducing allergens, and only giving one food and then waiting 3 to 5 days. The reason for this recommendation was it’s just easier to figure out what allergen is responsible for a potential allergy symptom. However, in real life, it would take your baby FOR EVER to get to enjoying regular family meals, so this recommendation is considered outdated. Most allergic reactions happen within minutes, but they can make an appearance up to 2 hours after ingestion, so if there IS a reaction, you’ll know pretty fast – not likely DAYS later.

For peace of mind, I recommend doing two or three days of giving peanuts before moving on to trialling other allergens, making sure you continue to offer peanuts 3 or more times per week.

My Favourite Ways to Introduce Peanut Butter to Baby to Reduce the Risk of Peanut Allergy Risk

Baby's hand holding a piece of bread with peanut butter.

Whether you’re doing this baby led weaning (BLW) style, or spoon-feeding, there are a lot of fantastic ways to introduce peanuts for the first time, or to continue to offer them every week. Here’s a beginners guide:

  • Put 2 teaspoons of peanut butter or 2 teaspoons peanut powder with 2 teaspoons water into or onto:
  • Breastmilk
  • Fruit or Veggie puree
  • Infant Cereal
  • Sliced Toast
  • Piece of Banana
  • Unsalted Rice Cake
  • Pancake
  • Mumum or Teether Cookie
  • Give 21 Bamba puffs soaked in 5 teaspoons of water.

BLW Baby & Toddler Recipes to Introduce Peanut Butter to Baby when Starting Solids

Baby's hand holding jar of peanut butter.

For those who want to introduce solids and allergens the baby led weaning way, I have a number of recipes on my blog designed specifically for that! Personally, I make a huge batch of my chickpea peanut butter baby biscuits and peanut butter banana mini muffins and keep them in the freezer. Then every day for snack, I just pull one or two out to enjoy. Baby E ADORED them (legit shoves them in super quick), and I love that they’re packing lots of nutrition. In fact, peanuts have more protein than any other nut and are packed with “good” unsaturated fat.

BLW Banana Peanut Butter Baby Muffins

Baby hand holding mini muffin next to a white bowl filled with mini muffins.

Peanut Butter Jelly Chia Pudding

Peanut butter and jam vegan chia pudding.

Peanut Butter Chickpea Biscuit

Baby hand grabbing a chickpea peanut butter baby biscuit from a yellow plate.

Peanut Butter Banana Chocolate Chip Muffins

Gluten free peanut butter chocolate muffins.

Peanut Butter Noodles

Baby's hand reaching out for peanut butter noodles for BLW.

Peanut Butter Flax Banana Smoothie

Smoothie in a mason jar.

Peanut Satay Stuffed Sweet Potato

Stuffed sweet potato on a colourful plate.

Thai Peanut Hummus (omit the Sriracha for kids)

Peanut hummus dip in a red dish.

Looking for more inspiration?

Be sure to join the Millennial Mom’s Guide to Mindful Meal Planning for exclusive meal ideas, toddler feeding tips and Facebook lives with pediatric experts!

More Blog Posts You Might Like:

If you liked this blog post discussing how to introduce peanut butter to baby, then you might also enjoy more blog posts on feeding kids:

  • Why Are Food Allergies in Kids on The Rise? | Allergy Prevention Tips
  • Three Kid-Approved Allergy Friendly Recipes
  • How and When to Introduce Food Allergens to Babies with Baby Led Weaning
  • New Guidelines to Reduce The Risk of Peanut Allergy in Babies and Kids
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 October 8, 2023. Published October 9, 2023 By Abbey Sharp 31 Comments

Healthy Halloween Snacks for Kids | Apple and Almond Butter Alien Smiles (Gluten Free)

Close up of halloween apple alien smiles.

These Halloween Apple and Almond Butter Alien Smiles are amazing healthy Halloween snacks for kids and adults alike!

Close up of almond butter alien apples as healthy halloween snacks for kids.

Guys, I have been having WAY too much fun over here coming up with healthy Halloween snacks for kids. My hubby walked in while we were creating these and was like, “Do you guys even work?” HA! I know, my job is sometimes legitimately that much fun. But what’s even more fun is getting to make and serve these adorable treats for a Halloween party, and this one is one of my personal faves.

I wasn’t sure what to name them but I asked a friend of mine’s 8 year old and she said “alien smiles”. Halloween Apple and Almond Butter Alien Smiles it is!!

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

Here’s why you need these apple and almond butter alien smiles!

  • Fibre, healthy fats and fruit
  • Simple ingredients
  • Gluten free
  • Ready in 15 minutes or less

If you’re looking for EASY and healthy Halloween snacks for kids, this is the one!

Key Ingredients

Close up of healthy halloween snacks for kids on a cutting board.

Apples – I think a bright green Granny Smith apple looks the most “alien”, but use whatever apple you have on hand.

Almond butter – My kids go nuts for apples and almond butters, however any nut butter of choice will do. Think cashew butter, peanut butter or even sunflower seed butter if you have allergies.

Marshmallows – These make our fun little alien eyes! Plus, what kid doesn’t love a mini marshmallow?!

Sunflower seeds – Not only do sunflower seeds look exactly like little alien teeth, but they’re a source of healthy fats and vitamin E. Small but definitely nutrition-packed.

How To Make This Recipe

Hand holding up a halloween apple alien smiles.

Step One: Place two apple slices together so they’re touching on one side, and smear the inside sides on both wedges with almond butter.

Step Two: Add a strawberry slice in the middle of the bottom wedge and stick sunflower seeds on the top and bottom of the apple wedges. Using the almond butter as glue, place the top wedge on top of the bottom.

Step Three: Meanwhile, place the chocolate in a small bowl and microwave on 50% heat in 30 second increments until melted. Transfer to a piping bag.

Step Four: Pipe a small dot in the middle of each of the marshmallows (like eyes), then attach the marshmallow on one side of the toothpick to the marshmallow and the other side into the apple. Refrigerate until ready to serve!

Expert Tips

The sunflower seeds look the best as teeth, but if you’re annoyed trying to put them in (they are so teeny tiny small) then you can totally use pumpkin seeds, pine nuts, almond slices or peanuts instead. Alternatively, tweezers can help with placement if you’re dead-set on the sunflower seeds.

Recipe FAQs

Is this recipe vegan?

Marshmallows usually contain gelatin which is derived from pork. If you use a vegan marshmallow and dairy-free chocolate, you’re all set!

My kid’s school is allergen-free. How can I make this recipe nut-free?

Swap the almond butter for sunflower seed butter or a soy-based nut-free spread. I also recommend adding a note or nut-free sticker (these sometimes come with the nut-free spreads) to let the teacher know they are allergen-friendly.

A close up of halloween apple alien smiles with marshmallow eyes.

More Recipes You Might Like

Here are more healthy Halloween snacks for kids!

  • Healthy Twix Bars | Halloween Recipe
  • Vegan Pumpkin Hummus Rice Cakes
  • Halloween Banana Ghosts and Clementine Pumpkins
  • Healthy Halloween Dessert Dip
  • Vegan Halloween Chocolate Mousse

Tell me these are not the cutest treats ever! Now I want to know, what are your favourite healthy Halloween snacks for kids? Have you tried these alien smiles? Leave me a comment!

A close up of halloween apple alien smiles with marshmallow eyes.
Print Recipe
5 from 3 votes

Halloween Apple and Almond Butter Alien Smiles

These Halloween Apple and Almond Butter Alien Smiles are amazing healthy Halloween snacks for kids and adult parties, alike!
Prep Time15 minutes mins
Cook Time1 minute min
Total Time16 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 95kcal
Author: Abbey Sharp

Ingredients

  • 1 green apple cored and cut into 12 wedges
  • ½ cup natural almond butter softened
  • 2 strawberries hulled and sliced
  • ¼ cup unsalted sunflower seeds
  • 12 mini marshmallows
  • 1 oz dark chocolate finely chopped
  • Tooth picks

Instructions

  • Place two apple slices together so they’re touching on one side, and smear the inside sides on both wedges with almond butter.
  • Add a strawberry slice in the middle of the bottom wedge and stick sunflower seeds on the top and bottom of the apple wedges. Using the almond butter as glue, place the top wedge on top of the bottom.
  • Meanwhile, place the chocolate in a small bowl and microwave on 50% heat in 30 second increments until melted. Transfer to a piping bag.
  • Pipe a small dot in the middle of each of the marshmallows (like eyes), then attach the marshmallow on one side of the toothpick to the marshmallow and the other side into the apple. Refrigerate until ready to serve!

Video

Nutrition

Calories: 95kcal
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 October 5, 2023. Published October 6, 2023 By Abbey Sharp Leave a Comment

Vegan Nachos Recipe with Sweet Potatoes

This vegan nachos recipe with sweet potatoes is a gluten free and a super fun easy foil pack meal or snack!

sweet potato nachos garnished with cilantro in a foil pack

If you’re looking some easy fuss-free family friendly meals to throw on the BBQ or grill… then hobo dinners are a classic for a reason.  This vegan nachos recipe with sweet potatoes can be a balanced meal or a fun healthy take on a sharable snack. Either way, they’re going to become one of your favourites.

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

I do love a food foil pack dinner, especially on the grill, because you can literally just pop everything into the foil, cook away, and have next to zero clean up at the end of it. I also love this recipe because it’s

  • Great for those with diet restrictions (vegan and gluten free!)
  • Customizable – you can add whatever toppings you and your family love!
  • Quick to make, only requires 5 simple steps!

Key Ingredients

Sweet potatoes– I like to slice mine thin enough that they cook through but not so thin that you can’t pick them up under all those toppings!

Black beans– Go with the no salt added if you can find it so that way you can control the amount of sodium in your meal.

Young jackfruit – Have you played with jackfruit? This is a really awesome fruit that when shredded looks and tastes like pulled pork, so it’s a great fun vegan BBQ alternative.

BBQ sauce– You can use your favourite and make it as spicy as you like.

Veggies– I like bell pepper, avocado and jalapeno.

Vegan Cheese– Because it’s not nachos without cheese!

birds eye view of nachos made from sweet potato

How To Make This Recipe

Step 1: Preheat BBQ to medium high heat and spray 4 sheets of foil with nonstick spray.

Step 2: In a bowl, toss the sweet potato slices with olive oil and divide between four packs. Season with generous pinches of salt, cumin and chilli powder.

Step 3: In a small bowl, mix the jackfruit with the BBQ sauce and add to the sweet potatos, along with the black beans, bell pepper, jalapeno and cheese.

Step 4: Fold the foil at the top down, and then fold the ends in to fully seal the packet. Grill for 15-20 minutes or until the potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.

Step 5: For oven instructions: Preheat oven to 375 F. Bake for 20-22 minutes, or until the sweet potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.

Expert Tips

Looking for something to serve with this vegan nachos recipe? Honestly, because you have carbs from the sweet potato, protein in the beans, veggies and fat from the avocado, you kinda have everything you might want in a single meal. But if you wanted to serve this with a nice gazpacho or salad, it would totally go over well. Or maybe a healthy summer cocktail like this mango margarita.

If you’re interested in baking vs grilling this vegan nachos recipe, check out the recipe card below for fully oven instructions!

vegan sweet potato nachos in a foil pack

Recipe FAQs

Can I use regular cheese if we’re not vegan?

Of course, the deal with nachos is you can get to add one whatever random things you have, and if you’re not vegan, you can absolutely throw on real cheese.

Can I use white potatoes instead of sweet potatoes?

White potatoes would be equally delicious here, and would also keep this recipe fully gluten free. If you wanted you could also use corn tortilla chips for a more authentic nacho experience.

Can I add leftover meat (and should it be pre-cooked?)

These grilled nachos are delicious with leftover pulled chicken, pork or steak. I do recommend having it already cooked. The only thing I don’t suggest is shrimp because by the time the potatoes cook, the shrimp will be really dry and rubbery.

Is this vegan nachos recipe kid friendly?

What kid doesn’t like nachos? I just suggest if your kids are sensitive to spice to make sure you go easy on the chilli pepper and spicy BBQ sauce.

person holding up a sweet potato with nacho toppings

More Recipes You Might Like

Love quick and delicous meals like this vegan nachos recipe? We love foil pack meals here at Abbey’s Kitchen, so check out some of our favourites right here:

  • Baked Chicken Parmesan 
  • Pizza Chicken 

What are some of your go to foil pack meals? Have you tried this vegan nachos recipe? Leave me a comment below!

Print Recipe
5 from 2 votes

Vegan Nachos Recipe with Sweet Potatos | Vegan

This vegan nachos recipe with sweet potatoes is a gluten free and a super fun easy foil pack meal or snack!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch
Cuisine: American
Servings: 4
Calories: 551kcal
Author: Abbey Sharp

Ingredients

  • 2 large sweet potato peeled and cut into 1/4” inch slices
  • 1 tbsp extra virgin olive oil
  • Pinch each chili cumin and salt
  • 1 19 oz can no salt added black beans drained and rinsed
  • 1 400 ml can young jackfruit pulled into pieces
  • 6 tbsp bbq sauce
  • 1 red bell pepper finely diced
  • 1/2 jalapeno seeds and ribs removed, minced
  • 1 cup shredded vegan cheese
  • 1 avocado diced for serving
  • Juice of 1/2 lime for serving
  • Cilantro for serving

Instructions

  • Preheat BBQ to medium high heat and spray 4 sheets of foil with nonstick spray.
  • In a bowl, toss the sweet potato slices with olive oil and divide between four packs. Season with generous pinches of salt, cumin and chilli powder.
  • In a small bowl, mix the jackfruit with the BBQ sauce and add to the sweet potatos, along with the black beans, bell pepper, jalapeno and cheese.
  • Fold the foil at the top down, and then fold the ends in to fully seal the packet. Grill for 15-20 minutes or until the potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.
  • For oven instructions: Preheat oven to 375 F. Bake for 20-22 minutes, or until the sweet potatoes are tender. Carefully open up the packet and top with avocado, a spritz of lime juice, and cilantro.

Nutrition

Calories: 551kcal | Carbohydrates: 100g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Sodium: 618mg | Potassium: 1102mg | Fiber: 18g | Sugar: 15g | Vitamin A: 17039IU | Vitamin C: 43mg | Calcium: 145mg | Iron: 5mg
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 23, 2023. Published October 4, 2023 By Abbey Sharp 3 Comments

Tips to Gain Weight From a Registered Dietitian | How to Deal with a Fast Metabolism

Unsure how to gain weight with a fast metabolism? We share 13 dietitian approved tips to gain weight in a healthy way.

Weight Gain Cheat Sheet
Blue plate with letters spelling the words weight gain.

Why Might Someone Want GAIN Weight?

Theres no question that the common narrative in our society is all about how to LOSE weight, but there are a number of reasons why someone may be looking to purposefully gain weight to support their health and wellness goals (even with a fast metabolism).

Being Underweight

Whether you are underweight from under-eating, or you just have a fast metabolism, not eating enough to meet your nutrient needs can result in malnutrition, vitamin deficiencies, osteoporosis, decreased immune function, fertility issues, growth and development problems, and digestive issues. Just to name a few. So gaining weight and eating more in these circumstances my help to better support overall health.

Eating Disorder Recovery

Folks in eating disorder recovery will often need to weight restore and improve their nutrition status. However, their hunger cues may be consequently blunted after years of food restriction which means that they may need to lean on other strategies besides their hunger signals to increase their caloric intake.

**Note: If you’ve been severely restricting and are now trying to eat more to gain weight, I strongly advise speaking to a dietitian before beginning this journey as introducing too many calories too quickly can put you at risk for re-feeding syndrome.

Sports Performance

Others may be looking to gain weight for performance reasons related to sport or fitness goals or just your daily activities of life.

Woman lifting weights in a gym.

Low Appetite

A low appetite can be related to medications like SSRIs, stimulants for ADHD, or health conditions like digestive disorders, anxiety and depression.  

Whatever the reason for intentional weight gain, some folks may require expert advice that supports long term health and doesn’t just mean added calories in the form of calorie-dense and nutrient-poor foods like pastries, fries, and soda. While these foods can absolutely be part of the plan, we still want to make sure we are feeling our best in this process and that means prioritizing foods that support our energy needs, cognitive capacity, and digestion. So with that in mind, here are my top dietitian approved strategies to gain weight with a fast metabolism.

Tips to Gain Weight with a Fast Metabolism

Focus on Calorie Dense Foods

So this is a bit of a no-brainer, since foods that are super high volume but low in calories can take up precious real estate in your tummy and make it hard to get the nutrition you need. Instead, you want to focus on calorie dense foods that are lower in water and fibre content, and higher in healthy fats or protein. This includes foods like full-fat dairy, avocado, nuts and seeds, salad dressing, added oil, dried fruit and smoothies. Of course we still need veggies and fruit, but make sure to eat them in combination with lots of nuts, dressing, starchy veggies, and whole grains.

Avocado and almonds in a red bag on an orange background.

Eat Smaller Meals More Frequently

Eating smaller and more frequent meals not only provides more opportunities to get calories in, but is also slightly easier on your digestion and can be psychologically less overwhelming. So aim to eat a portion you can tolerate every 2 to 4 hours each day, or aim for 3 meals and 2 to 3 snacks per day. 

Hydrate with Extra Calories

One of the most common tips to gain weight is to go for liquid calories, and for good reason. Research suggests that it’s a lot easier to drink calories than to eat them, which is why adding calories to your beverages can be more feasible, physically and psychologically, than chewing a lot of food at once. For example, one cup of orange juice is the equivalent of approximately 3 whole oranges – but it’s a lot faster and easier to drink a cup of juice than peel, slice and chew the equivalent amount of fruit.

While you should still continue to prioritize water as your beverage of choice, you can also meet a lot of your hydration AND calorie needs by adding juice, milk, kefir, and smoothies that contain protein powder, nut butter, and/or full-fat yogurt.

You can also swap in whole milk, cream, canned coconut milk, evaporated milk, or juice in place of water in a wide range of recipes. Whether you are making cereal, oatmeal, coffee, soups, sauces, or spreads, adding a calorie-filled liquid can not only add flavour, but extra calories without any additional “bulk” or the perception of “more food” in your day.

Hands pouring a greem smoothie into a clear glass.

Hydrate AFTER You Eat

Drinking a ton of water before a meal can stretch the stomach temporarily and make it less comfortable for you to fill it with a nutrient-dense meal. Of course hydrate when you are feeling thirsty, but because water has no calories, I would recommend waiting until AFTER you’ve gotten your food fill.

Dip it Up

Let’s be honest, everything tastes better with sauce. Now is the time to make sauces, dips, and dressings your BFF. Whether that’s adding hummus with crackers, mixing some chocolate into Greek yogurt, or drizzling tahini over grilled veggies and meats, it’s a great way to add calories without a lot of volume.

One of my personal favourites from my cookbook, The Mindful Glow, is my Thai peanut hummus which is loaded with protein and healthy fats. But when in doubt, olive oil or butter also does the trick. Oils and fats are a really easy way to add flavour, calories, and nutrition without adding bulk or volume to your meal.

Hand dipping bread into a dip.

Add “Sprinkles” to Anything

Take a tip out of my toddler parenting tip book: sprinkles make eating more fun. And yes, this could totally be standard rainbow sprinkles, but it could also be any nutritious yummies like crumbled cheese, nuts, and seeds.

My dedicated followers will know that I sprinkle hemp hearts onto basically everything I eat: smoothies, soups, salads, avocado toast, you name. This is because one tablespoon of hemp hearts contains 50 calories with 5g of healthy fats and over 3g of protein. They also add a really yummy nutty flavour that I thoroughly enjoy.

Olive oil being poured on a salad with cheese and olives to help gain weight.

Focus on Making Food Fun

One of the biggest complaints I often hear from people is that eating feels like a chore.  Ironically, boredom is also one of the biggest complaints that people have on weight loss diets as well. But the sky is literally the limit when true abundance is the goal. So make mealtimes as fun, exciting, and special by busting out a new cookbook, experimenting in the kitchen, and heading full force into flavour town. When each meal is something you are genuinely looking forward to because it’s new and novel, you are less likely to skip it or forget to eat.

Be Prepared

Healthy eating requires a certain level of intentional action especially when you are trying to eat to gain weight but don’t have the biological drive to eat. So in order to reach your weight gain goals, eating has to be easy and accessible.

I recommend always having a few pre-prepared meals, meal components, or snacks on hand that you can really easily just pop in the microwave or throw in your work bag. Try to double or triple a recipe so you can freeze some for another night, or if you are cooking some sort of protein, make extra and keep it in the fridge for easy meals.

As for snacks, I have some delicious make ahead snack recipes on the blog, such as these Easy No Bake Protein Bars. However, not all snacks need to be homemade. I think there are a lot of fantastic store bought options that can help you meet your needs between meals or help to supplement meals. Some easy energy dense ideas that I like to lean on for snack time include nut or seed based granola bars like KIND Bars, energy bars like CLIF Bars, energy balls like the ones from NOMZ, crackers with peanut butter, cheese strings and fruit and trail mixes or nut mixes.

Two granola bars against a white background as a tip to gain weight.

Develop and Stick to a Meal Routine

This tip to gain weight is particularly important for folks in eating disorder recovery or those who don’t have clear hunger cues because you basically need to train your body to expect and need food. We call this mechanical feeding.

By feeding your body regularly and routinely, you start to actually feel hunger at those specific times as your metabolism starts to kick back into gear. For some people, the easiest thing to do is to actually set alarms or recurring meetings in your calendar, basically making a commitment to yourself and your body to take care of it at those times.

I know it feels really unnatural, and maybe some of you may feel even a little selfish or frivolous devoting so much time in the day to yourself, especially when you aren’t even responding to a “need”. However, I promise with time, your body will respond with a reinforcing cue.

Get Social

Try to eat in the company of others when you can. Loneliness and depression are huge sources of low appetite and can also reinforce restrictive behaviours. However, eating with others not only makes the experience more novel and fun, but research suggests that people do tend to eat more in the presence of others. So invite family for dinner, pick up smoothies with a friend on a walk, do a zoom cake and coffee catch up with a friend or make a point to join a coworker for lunch.

Birds eye view of a group of people eating around a table with food.

Focus on Cold and Odourless Items

This tip to gain weight is particularly important for those struggling with low appetite or nausea, possibly related to pregnancy, medication or just emotional exhaustion trying to eat beyond one’s cues.

If you are really having a rough eating day, you may find it best to avoid anything hot or too aromatic. A smoothie or a smoothie frozen into a homemade popsicle might be easier to stomach than a fragrant aromatic stir fry or pot of chilli on those days when nothing sounds appealing.

Everyone is going to figure out what is best “tolerated” for them, and of course, depending on one’s culture and their own personal “comfort foods”, something hot and fragrant might just do the trick. But generally speaking, folks struggling with nausea report neutral foods go down best.

Make a Safe Meal List

I don’t mean “safe” foods that are “diet friendly” and low in calories. I mean foods that you feel you can tolerate when you’re struggling with low appetite, nausea, or lack of motivation and nothing sounds good to eat.

This is for those days when you’ve asked yourself “what do I feel like today” and nothing seems to come to mind. You need a list of easy to access foods that you at least feel neutral about. You don’t have to be jazzed about them, but they’re familiar and accessible enough that if you’re having a day where you just can’t handle another meal or snack, you know this list will be there for you. So these may be more bland and simple “comfort” foods like peanut butter toast or crackers and cheese, or they could be something unique to your culture or childhood. Not every meal or snack needs to be revolutionary – sometimes they just need to nourish you in that moment to help you get by.

Bottom Line

I hope those tips to gain weight with a fast metabolism (or low appetite, etc.) are helpful for those who may be embarking on a weight gain journey, or perhaps just looking to incorporate some new sustainable nutrition tips into their diet. However, I do want to emphasize that I strongly recommend working with an RD or another medical professional if you are in a situation that requires serious weight restoration. As I said earlier, in a lot of cases, it can be dangerous to just jump “all in” if you’re starting from a place of severe restriction. Always speak to a doctor and a registered dietitian about your unique case. 

More Blog Posts You Might Like

If found these tips to gain weight helpful, then you may also enjoy these reads:

  • Can Dieting Change Our Set Point Weight?
  • How to Fix a Slow Metabolism
  • Does Cortisol Cause Weight Gain?
  • Teen Weight Loss – Are Diets Safe for Growing Kids?
  • Intermittent Fasting for Weight Loss? The Evidence Based Pros and Cons
  • Quarantine Weight Gain (Dietitian’s 6 Easy Tips)

Are you currently on a weight gain journey? What tips to gain weight have worked for you? Share 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 January 22, 2024. Published September 29, 2023 By Abbey Sharp 5 Comments

Zucchini Noodles with Pesto and Avocado (Gluten Free)

This recipe for vegan zucchini noodles with pesto and avocado is a gluten free, nutrient dense meal that’s high in fibre and healthy fats!

Green avocado zucchini noodles with pesto on a grey plate.

It’s no secret that I love zucchini. I’m also kinda crazy about all things avocado so I often whip up an easy avocado sauce. My kiddos love this version that’s extra high in iron, but for us adults who are looking for something a little prettier and more refined, these avocado zucchini noodles with pesto totally fit the bill. They’re creamy, rich and 100% plant based!

Table of contents

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

Why This Recipe Works

Zucchini noodles, only the best thing since sliced bread! OK so not really, but I do love zucchini noodles as a way to sneak in some extra veg. So in short, zoodles are zucchini noodles that have been spiralized into spaghetti like shapes. They are certainly no replacement for pasta, but they are a great way to get more fibre and antioxidants into your day, so I am totally on board with that! I also love these zucchini noodles with pesto because they are:

  • Great for those with dietary restrictions (gluten-free, keto, and vegan)
  • Packed with fiber (26 grams) and protein (21 grams) per serving
  • Flavored with delicious herbs
  • SO easy to make!!

Key Ingredients

Zucchini – Zucchini is a neutral flavored vegetable that makes a great pasta substitute for those with dietary restrictions or preferences. Zucchinis are also rich in vitamin C and vitamin B6!

Avocado – Using whole avocados for this avocado sauce makes the yummiest and creamiest sauce. Not only that, avocados are packed healthy fats and rich in nutrients.

Nutritional Yeast – Nutritional yeast is a form of deactivated yeast that’s packed with protein, fiber, and vitamin B12. It also adds a delicious umami cheesy-like flavour to any pasta dish!

Herbs – I listed a few of my favorite herbs I use to make the delicious pistachio pesto. But feel free to use what you have on hand or whatever is in season!

How To Make This Recipe

Zucchini noodles with pesto on a white plate.

Step 1: Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board, and some heavy items like books or pots. Let sit for 10 minutes. After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.

Step 2: Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.

Step 3: If making the pesto, to a food processor, pulse the parsley, pistachios, garlic, lemon and nutritional yeast. Add in the olive oil and drizzle in the water until it reaches your desired consistency. Season with salt and pepper, to taste. Set aside.

Step 4: For the avocado sauce, to a food processor, add the avocados, garlic, lemon, parsley, chives, oregano and nutritional yeast. Once fairly smooth, add the olive oil and puree until smooth. Season with salt and pepper to taste.

Step 5: Heat a pan over medium-high heat with 2 teaspoons of oil. Add the zucchini and saute for 2-3 minutes as you toss the zoodles.

Step 6: Transfer to the bowl with the avocado sauce and toss until well coated. Transfer the zoodles to a serving dish, top with the pistachio pesto (if using), pistachios, olives, and chives. Enjoy.

Expert Tips

Zucchini naturally contains a ton of moisture, and we want to try to extract as much moisture as possible so we aren’t left with mushy zoodles. I like to do this by laying the zucchini noodles on a few layers of paper towel, sprinkling with salt, and then topping with another few layers of paper towel and some heavy items like books or pots. Through the process of osmosis, this will naturally extract moisture from the zucchini noodles.

Unsure how to spiralize your noods? If you don’t have a spiralizer on hand you can purchase pre-spiralized zucchini noodles from your local grocery store.

If you don’t have a food processor to make the avocado sauce and pesto, feel free to use a blender! You can also try using a hand mixer, just make sure to thoroughly blend out chunks.

Avocado zucchini zoodles on a grey plate.

Recipe FAQs

How do you prevent your zucchini noodles from getting soggy?

If you want to make zucchini noodles that aren’t soggy, you have to salt them with kosher salt to draw out the moisture (aka. through the process of osmosis). Then you can give them a light rinse and then pat them super dry with paper towel before adding them to the sauce.

Can I make these zucchini noodles with store-bought pesto?

Yes! I love that convenience option on busy weeknights.

More Recipes Like This

Looking for other yummy zoodle recipes to add into your weekly rotation? Check out some of these recipes below!

  • Vodka Sauce Zucchini Noodle Pasta
  • Beet Green Pesto Zoodles
  • Zucchini Noodle Pad Thai 
  • Creamy Pumpkin Zucchini Noodles
  • Brown Butter Butternut Squash Noodles 

Do you like zucchini noodles? Try these zucchini noodles with pesto and you’ll understand the hype!

Zucchini noodles in creamy green sauce on a white plate.
Print Recipe
4.75 from 8 votes

Avocado Zucchini Noodle with Pesto 

This recipe for vegan avocado zucchini noodles with pesto with a gluten free, keto friendly, nutrient dense meal that’s high in fibre and healthy fats!
Prep Time25 minutes mins
Cook Time5 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American
Servings: 2 people
Calories: 877kcal
Author: Abbey Sharp

Ingredients

  • 3 large zucchinis spiralized
  • ½ tsp kosher salt
  • 2 tsp extra virgin olive oil

Pistachio pesto:

  • 1 cup parsley roughly diced
  • 3 tbsp shelled pistachios
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • Salt and pepper to taste

Avocado sauce:

  • 2 large ripe avocados pitted
  • 2 garlic cloves minced
  • 1 large lemon juiced
  • ½ cup chopped parsley
  • ¼ cup chopped chives
  • 1 tbsp fresh oregano
  • ¼ cup nutritional yeast
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

To serve:

  • Black olives sliced
  • Chives minced
  • Pistachios minced
  • Store bought pesto if not making your own

Instructions

  • Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board and some heavy items like books or pots. Let sit for 10 minutes.
  • After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.
  • Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.
  • If making the pesto, to a food processor, pulse the parsley, pistachios, garlic, lemon and nutritional yeast. Add in the olive oil and drizzle in the water until it reaches your desired consistency. Season with salt and pepper, to taste. Set aside.
  • For the avocado sauce, to a food processor, add the avocados, garlic, lemon, parsley, chives, oregano and nutritional yeast. Once fairly smooth, add the olive oil and puree until smooth. Season with salt and pepper to taste.
  • Heat a pan over medium high heat with the 2 teaspoons of oil. Add the zucchini and saute for 2-3 minutes as you toss the zoodles.
  • Transfer to the bowl with the avocado sauce and toss until well coated.
  • Transfer the zoodles to a serving dish, top with the pistachio pesto (if using), pistachios, olives and chives. Enjoy.

Nutrition

Calories: 877kcal | Carbohydrates: 50g | Protein: 21g | Fat: 74g | Saturated Fat: 10g | Sodium: 650mg | Potassium: 2581mg | Fiber: 26g | Sugar: 13g | Vitamin A: 4990IU | Vitamin C: 169mg | Calcium: 216mg | Iron: 8mg
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 4, 2020. Published September 27, 2023 By Abbey Sharp 15 Comments

Chickpea Cookie Dough 4 Ways (Vegan & Gluten Free Snack)

This healthy chickpea cookie dough is no bake, vegan, gluten free and made in under 5 minutes! A perfect protein and fibre rich snack for kids and adults, alike!

Birds eye view of four chickpea cookie dough flavour combinations in white bowls.

Raise your hands if you LOVE raw cookie dough?

I know as a kid, the best part of making cookies with my mom was eating the raw dough.

Now that I am a mom of two and have spent the past 3 years pregnant, I get why my mom didn’t want me eating the stuff raw. Raw cookie dough is kinda a food poisoning hazard! It’s also not particularly nutritious for you so it’s not like there’s any benefits to outweigh the risk. So in an effort to have a snack with all the flavour of raw cookie dough without the risk, I present this healthy chickpea cookie dough. I promise you, I am about to get you hooked!

Table of contents

  • Why This Recipe Works
  • Ingredients
    • Cookie Dough Flavours
  • How to Make this Recipe
  • Expert Tips
  • Recipe FAQs
  • More Recipes You Might Like

Why This Recipe Works

What if I told you that you could have your cookie dough AND get some nutrition in there? This healthy chickpea cookie dough is the answer to all life’s problems. It’s packed with protein, fibre, healthy fats AND it’s totally safe to eat “raw”. In fact, this chickpea cookie dough is not cooked and can be made in virtually 5 minutes.

This cookie dough is not only super fun for the kiddos to eat but it’s also a great recipe to get them involved in the kitchen. And as I talk about in my post on picky eating, one of the best ways we can get our kids to try new foods is to get them involved in the making it. And um.. chocolate or sprinkles also kinda helps LOL

Ingredients

Birds eye view of portioned chickpea cookies dough ingredients including chickpeas, peanut butter, almond flour, maple syrup, salt, vanilla extract, and cinnamon.

Chickpeas – I always use canned chickpeas because I’m lazy like that, and also because I promised you a no bake recipe. I also use no salt added in this recipe (because it’s a sweet recipe), but if you only have the salted variety, give it a good rinse.

Natural Peanut Butter– If you don’t have peanut butter, you can definitely use almond or cashew or even sunbutter. I do recommend however stirring it well so that you end up with a nice smooth cookie dough that is not too oily or too thick.

Almond Flour – Almond flour is naturally gluten free and is rich in fibre, protein and healthy fats. It’s really just ground down nuts so you can absolutely eat it “raw”.

Maple syrup – Feel free to use honey if you prefer, but to keep this recipe vegan, we prefer maple syrup. We’re also proud Canadians, so yah…

Cookie Dough Flavours

This is your opportunity to add whatever childhood favourite cookie flavours you want. The sky is the limit but here are some of my favourites!

Chocolate Chip – Just add dark chocolate chips!

Cranberry Coconut – Yum! Toasted coconut and dried cranberries is totally my jam!

Sprinkles – Secretly my favourite. Definitely my son’s favourite. Sprinkles make EVERYTHING more fun.

Double chocolate – When chocolate chips are not enough, add cocoa powder too.

How to Make this Recipe

This recipe could not be simpler. Here’s how to make no bake healthy chickpea cookie dough like a pro.

Three side by side images showing how to prepare recipe including pureeing ingredients in a food processor, mixing with add ins, and laying on parchment paper to refrigerate.

Step 1: In the bowl of a food processor, combine the chickpeas, peanut butter, vanilla, almond flour, maple syrup, cinnamon, and salt. Mix for about a minute, then scrape down the sides of the bowl. Mix for another minute or so until the mixture is smooth and creamy. Add almond milk as desired if you prefer a texture that is more of a dip. If you prefer more like hard cookie dough, leave it without the milk.

Step 2: Divide the cookie dough mixture into 4 equal portions. Use a rubber spatula to fold the mix-ins for each variation into each portion of dough.  

Step 3: Cover and refrigerate the cookie doughs until ready to serve.

Expert Tips

First, I would remove chickpea skins. First of all, always rinse and dry the chickpeas well, then rub them through your hands to remove the skins. This will ensure the cookie dough is super smooth. You can also sweeten this recipe to taste. I used 3 tablespoons of maple syrup, but you can use more or less to taste. For a cookie dough texture, you won’t need any milk to thin it. However, for more of a dip texture, you could add 2-3 tbsp of almond milk.

Lastly, let’s talk about single flavour batches. The amounts in the recipe are designed to allow you to have all four flavours (because who wants to choose!) But to make the entire batch one flavour, use these amounts:

  • Chocolate Chip: 1/2 cup dark chocolate chips
  • Cranberry Coconut: 1/2 cup toasted coconut + 2/3 cup dried cranberries
  • Sprinkles: 1/4 cup of sprinkles, plus a few more for the top
  • Double chocolate: 2 tbsp cocoa powder + 4 tsp unsweetened almond milk + 4 tsp maple syrup + 1/2 cup dark chocolate chips

Recipe FAQs

How to store this recipe (and how long will it last?)

This is best stored in the fridge in an air-tight container for up to 5 days. You can also store it in the freezer in a sealed freezer bag for up to 3 months.

Can I make this peanut free for allergies and school?

Yes, to make this school safe, you can use a nut-free soy butter or sunflower seed butter.

What are other ingredients I can add in?

Honestly, the sky is the limit on flavours! Try adding your favourite nuts, seeds, dried fruit, chopped chocolate bits, freeze-fried fruit or crushed cookies.

What makes this more nutritious than regular cookie dough?

This recipe has far less sugar than traditional cookie dough, plus the benefits of fibre, protein and healthy monounsaturated fats. The result is that you’ll feel fuller for much longer!

Is this cookie dough safe to eat in pregnancy?

Yes, mama! That’s why I made it! There are no eggs in this recipe so it’s totally pregnancy safe.

Is this cookie dough safe for babies or toddlers?

This is a pretty thick consistency, so I don’t recommend it as cookie dough for babies under 1 or new eaters since it could ball up and get sticky in their mouth. But you could thin it out with almond milk to be more of a dip and serve it with fruit.

Is this vegan and gluten free friendly?

Almond flour, maple syrup, chickpeas, and peanut butter are all naturally gluten free, vegan, dairy free, soy free and egg free!

Birds eye view of four versions of recipe portioned into ramekins on top of a checkered cloth on a wooden cutting board.

More Recipes You Might Like

If you liked this chickpea cookie dough recipe, then you might also like some more of our no bake recipes on the blog:

  • Chickpea Peanut Butter Biscuits
  • Banana Oatmeal Cookies (Vegan & Toddler Friendly)
  • Rainbow No Bake Brownies (Vegan & Gluten Free)
  • Healthy No Bake Granola Bars
  • No Bake Cheerios Bars
  • Peanut Butter Blondies with Caramel Popcorn

What are some of your go to nostalgic food memories? Have you tried making this chickpea cookie dough? Leave me a comment below and let me know your thoughts!

Print Recipe
5 from 13 votes

Chickpea Cookie Dough 4 Ways (Vegan & Gluten Free Snack)

This healthy chickpea cookie dough is no bake, vegan, gluten free and made in under 5 minutes! A perfect protein and fibre rich snack for kids and adults, alike.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 4 doughs
Calories: 235kcal
Author: Abbey Sharp

Ingredients

  • 1 15 oz can (1 ½ cups) no salt added drained and rinsed canned chickpeas (see my notes)
  • ¼ cup natural peanut butter
  • 2 tsp vanilla extract
  • 3 tbsp almond flour
  • 2-4 tbsp maple syrup or more to taste see my notes
  • ½ tsp cinnamon
  • 1/4 tsp salt
  • Optional 2-3 tablespoons of unsweetened vanilla almond milk see notes

Chosen add-ins (each amount is for 1/4 of the recipe so you can make four types with this recipe- see note if you want to make just one variety):

Chocolate Chip:

  • 2 tablespoons dark chocolate chips

Cranberry Coconut:

  • 2 tbsp toasted coconut
  • 3 tbsp dried cranberries

Sprinkles:

  • 1 tbsp of sprinkles plus a few more for the top

Double chocolate

  • 1 ½ tsp cocoa powder
  • 1 tsp unsweetened almond milk
  • 1 tsp maple syrup
  • 2 tbsp dark chocolate chips

Instructions

  • In the bowl of a food processor, combine the chickpeas, peanut butter, vanilla, almond flour, maple syrup, cinnamon, and salt.
  • Mix for about a minute, then scrape down the sides of the bowl. Mix for another minute or so until the mixture is smooth and creamy.
  • Add almond milk as desired to achieve a texture that is more of a dip.Divide the cookie dough mixture into 4 equal portions. Use a rubber spatula to fold the mix-ins for each variation into each portion of dough.
  • Cover and refrigerate the cookie doughs until ready to serve.

Notes

First, I would remove chickpea skins. First of all, always rinse and dry the chickpeas well, then rub them through your hands to remove the skins. This will ensure the cookie dough is super smooth. You can also sweeten this recipe to taste. I used 3 tablespoons of maple syrup, but you can use more or less to taste. For a cookie dough texture, you won’t need any milk to thin it. However, for more of a dip texture, you could add 2-3 tbsp of almond milk.
Lastly, let’s talk about single flavour batches. The amounts in the recipe are designed to allow you to have all four flavours (because who wants to choose!) But to make the entire batch one flavour, use these amounts:
  • Chocolate Chip: 1/2 cup dark chocolate chips
  • Cranberry Coconut: 1/2 cup toasted coconut + 2/3 cup dried cranberries
  • Sprinkles: 1/4 cup of sprinkles, plus a few more for the top
  • Double chocolate: 2 tbsp cocoa powder + 4 tsp unsweetened almond milk + 4 tsp maple syrup + 1/2 cup dark chocolate chips

Nutrition

Calories: 235kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 213mg | Potassium: 131mg | Fiber: 3g | Sugar: 23g | Vitamin A: 25IU | Calcium: 76mg | Iron: 1mg

Let me know which flavour is your favourite or what combinations you dream up!

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 23, 2023. Published September 25, 2023 By Abbey Sharp 41 Comments

Gluten Free Gnocchi with Beet and Rainbow Chard

This Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard is an elegant vegetarian holiday Christmas main dish.

This Gluten Free Gnocchi with Beets and Brown Butter Rainbow Chard is an elegant vegetarian dish that is guaranteed to please.

Beet gluten free gnocchi served on a platter.

As someone who works in food full time, I’m often asked what my favourite food is. Yes, yes, it’s like choosing a favourite child (which I’m sure is not as hard as people make it out to be), but really, the answer is always much more complicated. It could depend on if I feel like something fancy or simple, light or hearty, and what else I’ve eaten that day.

But one of the dishes that is consistently at the top of my list is gnocchi. I might be biased, but my go to gnocchi dish is my gluten free Beet Gnocchi with Brown Butter Rainbow Chard. There is something really satisfying about little bites of pillowy pasta draped in a delicate sauce, and while I am all for a simple traditional potato dumpling, I like to switch things up.

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

Why try this gluten free gnocchi? Let me tell you.

  • Packed with antioxidants
  • Light, tasty and perfectly pillowy
  • Amazing for fall or winter entertaining
  • They’re PRETTY!

Key Ingredients

Beets: I used a combination of golden and regular beets for a pretty mix of colours, but you can use whichever you have on hand. I love beets for the sweet, slightly earthy flavour they bring to this gluten free gnocchi.

Parmesan: Essential for a lightly cheesy, umami flavour. For the best flavour, I recommend buying fresh shredded parm or shredding your own.

Gluten free flour: I have only tested this recipe with a gluten free all purpose flour. Choose whichever brand you prefer, however ensure that it can be substituted 1 for 1 with regular all purpose flour.

Rainbow chard: Jam-packed with nutrients like vitamin K, vitamin C and magnesium. This leafy green is so delicious to help lighten up a gnocchi dish.

Sage: I love simmering sage in butter to quickly infuse a ton of flavour. Try to use fresh sage if possible.

How To Make This Recipe

Colourful gluten free beet gnocchi in a pan.

Step One: Preheat oven to 450 F and wrap the red beets in foil and the golden beets in another sheet of foil. Roast until very tender, about 1 hour – 1 1/2 hours. Peel and dice.

Step Two: Starting with the golden beets, transfer to a food processor and puree until fairly smooth. Add in 1/4 cup ricotta and puree until very smooth. Then add 1 tbsp egg, 1/4 cup parmesan cheese,  1/2 cup plus 2 tbsp flour, pinch nutmeg, 1/8 tsp cinnamon, 1/4 tsp salt and 1/8 tsp pepper. Pulse just until combined. If the dough is way too wet to work with you can add more flour, one tablespoon at a time.

Step Three: Put flour on your surface and grab about 1/4 cup worth of dough. Roll it into a log shape then cut into 1 cm little pieces. Don’t worry about them all being the same, I prefer them to be a bit asymmetrical and unique. Set the golden gnocchi aside on a baking sheet lined with a silpat.

Step Four: Rinse out the food processor and do the same with the red beets. Place them on a separate baking sheet.

Step Five: Bring a pot of salted water to a boil and add in the golden beet gnocchi. They will only take a few minutes, and when they float, they’re done. Transfer the cooked gnocchi to the baking sheet again.

Step Six: Drain and refill the pot with fresh salted water, then cook the red beet gnocchi the same.

Step Seven: Meanwhile, to a large nonstick skillet heat one tablespoon of oil over medium heat. Add the stems of the chard and saute for 2 minutes until slightly softened. Add in the leaves and toss just until wilted. Add the balsamic and season with salt and pepper. Transfer to a plate or bowl.

Step Eight: Add the additional tablespoon of oil to the pan and add in the gnocchi. Cook until browned and caramelized, then add back the chard. Turn off the heat and let it sit in the pan to stay warm.

Step Nine: Finally, using a stainless steel pan (so you can see the colour change better), melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning. Once fragrant and nutty, add a pinch each of salt and pepper and immediately remove from the heat.

Step Ten: Transfer the gnocchi and chard to a serving plate and drizzle with the browned butter. Top with extra parmesan, crushed walnuts and the crispy sage. Enjoy!

Expert Tips

Make sure you roast or boil your beets until they’re SUPER soft. They have to be cooked well enough that you can puree them to a soft luscious texture.

When it comes to making the gnocchi, you don’t want to overwork them. It’s also a bit of a feel thing in terms of how much flour you add. You might need a little bit more, but I do suggest trying to hold back as much as you can. The goal with gluten free gnocchi is to add as little flour as you can get away with while still being able to roll the dough.

Since this has veggies, it’s going to be pretty wet (don’t forget there are veggies in there!). I like to then add a lot of flour to your rolling surface and letting it absorb only what it needs. The less flour, the lighter the gluten free beet gnocchi will be!

Fork digging into a platter of gnocchi.

Recipe FAQs

How wet is the gnocchi dough?

It will be on the wetter side since there are beets, but you should be able to roll it out.

What do you serve with beet gnocchi?

I like serving it with a protein like balsamic glazed chicken and a simple side salad.

If I’m not gluten free can I use regular flour?

Yes! Regular all purpose flour will work too. You may need to slightly adjust the amount based on how absorbent your flour is.

More Recipes You Might Like

Enjoyed this beet gnocchi recipe? If you want more fun beet recipes, give these a try!

  • Walnut Cauliflower Tacos with Pickled Beets
  • Baked Beet Chips with Creamy Orange Dip
  • Yellow Beet Coconut Curry Soup
  • Beet Green Pesto Zoodles
  • Tahini Beet Power Bowl

Have you ever made gluten free gnocchi before? If you’ve made this beet gnocchi before, let me know how it went!

This Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard is an elegant vegetarian holiday Christmas main dish.
Print Recipe
5 from 3 votes

Gluten Free Beet Gnocchi with Brown Butter Rainbow Chard

This gluten free Beet Gnocchi with Brown Butter Rainbow Chard is an elegant dish for entertaining this holiday season.
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 539kcal
Author: Abbey Sharp

Ingredients

Gnocchi:

  • 6 oz red beets
  • 6 oz golden beets
  • 1/2 cup light ricotta divided
  • 2 tbsp beaten egg divided
  • 1/2 cup grated parmesan divided
  • 1 1/4 – 1 1/2 cup gluten free all purpose flour divided plus more for rolling
  • 1/8 tsp nutmeg divided
  • 1/4 tsp cinnamon divided
  • 1/2 tsp salt divided
  • 1/4 tsp pepper divided

Chard:

  • 1 tbsp olive oil
  • 1 bunch rainbow chard stems removed and chopped and leaves chiffonade
  • 1 tsp balsamic vinegar
  • Salt and pepper

Sauce and Garnish:

  • ¼ cup butter
  • 12 small sage leaves
  • Salt and pepper
  • Parmesan cheese grated
  • Walnuts crushed

Instructions

  • Preheat oven to 450 F and wrap the red beets in foil and the golden beets in another sheet of foil. Roast until very tender, about 1 hour – 1 1/2 hours. Peel and dice.
  • Starting with the golden beets, transfer to a food processor and puree until fairly smooth. Add in 1/4 cup ricotta and puree until very smooth. Then add 1 tbsp egg, 1/4 cup parmesan cheese,  1/2 cup plus 2 tbsp flour, pinch nutmeg, 1/8 tsp cinnamon, 1/4 tsp salt and 1/8 tsp pepper. Pulse just until combined. If the dough is way too wet to work with you can add more flour, one tablespoon at a time.
  • Put flour on your surface and grab about 1/4 cup worth of dough. Roll it into a log shape then cut into 1 cm little pieces. Don’t worry about them all being the same, I prefer them to be a bit assymetrical and unique. Set the golden gnocchi aside on a baking sheet lined with a silpat.
  • Rinse out the food processor and do the same with the red beets. Place them on a separate baking sheet.
  • Bring a pot of salted water to a boil and add in the golden beet gnocchi. They will only take a few minutes, and when they float, they’re done. Transfer the cooked gnocchi to the baking sheet again.
  • Drain and refill the pot with fresh salted water, then cook the red beet gnocchi the same.
  • Meanwhile, to a large nonstick skillet heat one tablespoon of oil over medium heat. Add the stems of the chard and saute for 2 minutes until slightly softened. Add in the leaves and toss just until wilted. Add the balsamic and season with salt and pepper. Transfer to a plate or bowl.
  • Add the additional tablespoon of oil to the pan and add in the gnocchi. Cook until browned and caramelized, then add back the chard. Turn off the heat and let it sit in the pan to stay warm.
  • Finally, using a stainless steel pan (so you can see the colour change better), melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning. Once fragrant and nutty, add a pinch each of salt and pepper and immediately remove from the heat.
  • Transfer the gnocchi and chard to a serving plate and drizzle with the browned butter. Top with extra parmesan, crushed walnuts and the crispy sage. Enjoy!

Nutrition

Calories: 539kcal | Carbohydrates: 70g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 743mg | Potassium: 380mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1401IU | Vitamin C: 8mg | Calcium: 285mg | 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 November 2, 2023. Published September 20, 2023 By Abbey Sharp 8 Comments

How to Increase Breast Milk Supply from a Dietitian/Momma Perspective

Women holding her baby.

In today’s post we breakdown why your breast milk might be low, and how to increase breast milk supply with food and breastfeeding techniques from the perspective of a dietitian mama.

People who have been following my blogs know that I struggled with breast milk supply issues to feed my son E in the first few months after giving birth. You can read all about how I was able to go from supplementing and pumping legit AROUND the clock, to making enough breast milk to freeze lots of milk for babe here. When I was struggling myself, I was reading everything I could online and feeling totally overwhelmed with the tips, tricks, and techniques everyone swore worked for them. So today on the blog, I wanted to share some of the things I’ve learned along the way to increase breast milk supply.

First off, why is your breast milk supply low?

Feet with slippers on in front of a fireplace.

There are so many reasons why mothers struggle to produce enough milk. Some of these reasons are:

  • Not feeding or pumping often enough or for long enough since breast milk production occurs on a supply and demand function
  • Scheduled feedings (rather than listening to your baby’s feeding cues)
  • Feed termination (stopping the feed before baby lets go)
  • Poor latch due to anatomical issues like a lip or tongue tie which may be impacting milk transfer
  • Poor latch due to problematic breastfeeding technique
  • Prematurity
  • Illness
  • Taking birth control medications (specifically, estrogen-containing ones) during lactation, as they have been linked to low milk supply

But that doesn’t mean there’s nothing you can do to increase your breast milk supply!

How to Increase Breast Milk Supply: Breastfeeding Techniques

Women breastfeeding her baby.

Power Pumping

If you’re struggling with latch issues, transfer issues, or are just struggling to make enough milk to satisfy your little bean, sometimes you need to “trick” your body by being a bit more aggressive on the “supply and demand” cues. Power pumping is a great way to increase the amount of breast milk supply. It tells your body, hey, I’m draining my breast often, I need to make more– kinda like if your babe went through a growth spurt and was requiring more milk. A power pumping session typically lasts about an hour so make sure you’ve got a big glass of water and some snacks before you settle in. Start off with 10 to 20 minutes of pumping, then rest for 10 minutes and hydrate. Then pump again for 10-20 minutes, then rest again for 10. Basically, do this “set” two to three times for an hour at a time, twice a day until your milk supply increases. If you want to know more about power pumping, you can read about it here.

Alternate Sides when Breastfeeding

It is so important that you feed your babe from both sides so your one boob doesn’t get used to being filled and emptied, and lets the other boob get lazy. Feed him or her on one side, give a burp, then offer the other side. Then the next time you start feeding, start with the side you finished off from last. If your babe is persistently only going for one side (like mine did), you might want to visit an osteopath to ensure there isn’t anything anatomically inhibiting them from latching on to the other side.

Skin-to-Skin

You might have heard about the importance of skin-to-skin contact when baby is born. Holding your baby against your chest is called kangaroo care. This is often recommended to help premature babies grow and thrive, but there are so many other benefits to both of you. Skin to skin helps you connect, protects against infection, promotes better sleep and reduces colicky symptoms. AND of course, it also prepares you for breastfeeding and can help with breast milk supply. This is a zero-side effect option, and a great way to bond! 

Try to Relax

This might be the hardest suggestion to accomplish on this list, but it is SO important. Stress has big implications for how much breast milk you produce, and it can affect let-down (the mechanism to release milk when baby starts suckling). A study found that listening to guided relaxation or soothing music in the early stages, helped mothers increase their pumping output by 2 or 3 times, while also increasing the beneficial milk fat content. What does that mean? It means you have every right to relax. NO GUILT, LADIES! Take a warm bath, meditate, try some yoga, or take a nap. Tell your partner that they’re just going to have to take over baby duty because mama NEEDS to do this for babe.

Best Supplements to Increase Breastmilk Supply

Entire shelf of supplements in a store.

Okay so now we have some of those breastfeeding techniques down, let’s talk about my common galactagogues. Galactagogues are foods, herbs, or medications that increase or stimulate breast milk production. You hear about these on mommy blogs and Facebook groups, as well as from family, friends, and neighbors who swear it made a difference for them. According to some studies, about 15% of mothers in the United States, and 43% of mothers in Norway use some form of herbal galactagogue when they are breastfeeding. I admit, I tried EVERYTHING in those early days with E.

So do these boob foods work? Well there are several mechanisms by which it is believed that foods can increase breast milk supply, but the research isn’t all that conclusive in these studies. Fortunately, many of these options are low risk, and generally nutritious anyway, and mothers have been using them successfully for many years. It’s important to note that galactagogues don’t necessarily work on their own. You will still likely have to work on that supply/demand communication loop and ensure adequate breastfeeding techniques to see a measurable impact on breast milk supply. If they aren’t having the desired effect, or you experience any reactions, stop taking them immediately. Also, beware that these supplements and foods are not always safe during pregnancy, so check with your doctor or a specialist if you are also pregnant while nursing.

Herbal Supplements for Low Breast Milk Supply

Abbey holding her baby by a window.

All the common galactagogues herbs listed below are Food and Drug Administration (FDA) “Generally Recognized as Safe”. Keep in mind that while it is likely safe for consumption, dosage is not always well studied in the literature for purposes of increasing breast milk supply. Therefore, not all the herbal supplements below will indicate a dosage.

Fenugreek

Fenugreek is one of the most commonly used galactagogues for moms looking to boost their breast milk. Research shows it might have an early-on effect on lactogenesis (cellular differentiation of non-lactating to lactating mammary tissue), and prolactin levels (the hormone that helps you make more milk). Fenugreek is one of the most researched galactagogues, and it has been shown to have a moderate effect, at least within the first week of taking it. Prolonged use does not seem to make a big difference compared to mothers not taking supplements. 

Dosage: The American Pregnancy Association recommends around 3.5 to 6 grams per day. This is typically between 1 to 4 capsules, 3 or 4 times daily. Do not consume more than 8 grams per day.

Potential Side Effects and Precautions for using Fenugreek:

  • Sweat, urine, breast milk, and even your baby might develop a maple syrup smell
  • Contractions
  • Worsening asthma symptoms
  • Loose stools
  • Nausea
  • Some mothers have felt it reduced their breast milk supply
  • Hypoglycemia (reduced blood sugar levels)- use with caution if you have diabetes
  • DO NOT take fenugreek if you are allergic to peanuts or soybeans

Fennel

Fennel is an herb used for cooking, but it has also been used as a treatment for things like menstrual pains, digestive problems, treating colic in infants, and increasing breast milk supply. Like fenugreek, fennel has been studied quite extensively. The exact reasons it may work are unknown, but it is potentially because it has estrogen-like properties. Two studies have shown that fennel intake increased breast milk volume and fat content, and supported baby’s weight gain. Fennel can be consumed in several ways, though commonly mothers eat the vegetable, chew the seeds or leaves, drink a tea, use fennel oil, tablets, capsules, or powders. 

Dosage: There is not enough evidence to show how much fennel is needed to increase breast milk supply. Studies typically use fennel in combination with other herbs, so it is difficult to narrow down the effects of fennel on its own.

Potential Side Effects and Precautions for using Fennel:

  • Diarrhea
  • Toxicity, liver enlargement, and elevated liver enzymes has been reported in women taking excessive amounts of herbal tea
  • Photosensitivity and allergic reactions with topical use
  • Hypoglycemia
  • DO NOT take fennel if allergic to carrots, celery, or plants in the Apiaceae family

Blessed Thistle

Blessed thistle is commonly included in supplements to increase breast milk supply for lactating mothers. It is considered a galactagogue but appears to work best when taking in combination with other herbs such as fenugreek. It is often taken as a tea, or in a capsule form.

Dosage: 1 to 2 teaspoons, 3 times daily in a tea is generally considered safe.

Potential Side Effects and Precautions for using Blessed Thistle:

  • Diarrhea or other stomach disturbances
  • Nausea or vomiting
  • Increased stomach acid
  • DO NOT take blessed thistle if you are allergic to ragweed, daisies, sunflowers, or plants of the Asteraceae family

Milk Thistle

Some studies have looked at extracting and utilizing the purified form of milk thistle, silymarin, to increase breast milk supply. In one study, women given silymarin were able to increase breast milk production by 64%. It is believed that it is likely the estrogen properties of this herb that help stimulate breast milk production.

Dosage: There is no conclusive effective dosage for this supplement.

Potential Side Effects and Precautions for using Milk Thistle:

  • Stomach upset
  • Nausea or vomiting
  • Headaches
  • Skin reactions
  • Avoid taking if you are using Dilantin (an anti-seizure medication)
  • DO NOT take if allergic to the same family of plants as blessed thistle

Brewers Yeast

Okay, anything with the word “yeast” doesn’t sound like the most appetizing thing, but brewer’s yeast is an inactive form that is a good source of protein, chromium, iron, B vitamins, and is a natural probiotic! This ingredient is typically used in the production of bread and beer. There aren’t many studies to illustrate the benefits of this used as a supplement, but lots of women have taken it and seen an increase in their breast milk supply. This may be due to being high in B-vitamins and chromium which have been shown to help improve mood- and we now know that mood does influence breast milk supply.

Dosage: Some experts indicate starting at a dosage of 3 tablespoons per day, and increasing by a half-teaspoon a day if there are no improvements. Since studies are not conclusive, it’s recommended you discontinue taking this if you do not see results or experience any side effects.

Potential Side Effects and Precautions for using Brewers Yeast:

  • Gas or bloating, diarrhea, and abdominal upset
  • Hypoglycemia
  • Avoid if taking an antidepressant as the combination may increase blood pressure

Goat’s Rue

This is another herb that is often in a supplemental form, in combination with other galactagogues. There is quite a bit of older research done on this herb, but the majority of it is not well designed to conclusively illustrate whether goat’s rue is a true galactagogue. Due to the lack of randomization and control, it is hard to say whether there is anything more than a placebo effect- yet, some breastfeeding mothers do tout the benefits. In a survey of mothers using a goat’s rue supplement in Italy, 67% perceived an increase in milk production, and 99% identified that it was well tolerated!

Dosage: Typical dosage as per packaging is 1 capsule, 3 to 4 times per day.

Potential Side Effects and Precautions for using Goat’s Rue:

  • Goat’s rue is toxic in its fresh format! Only try this supplement in a commercially prepared form such as a tea from dry leaves, or a capsule.
  • Liver enlargement when taken in high quantities, and when used in combination with other galactagogues
  • Hypoglycemia
  • DO NOT take goat’s rue if you are allergic to peanuts, soybean, alfalfa, or fenugreek

Shatavari

Shatavari is a wild asparagus that has been widely used in India as an Ayurvedic medicine. Many studies show at least a mild increase in milk supply, and a systematic review by Mortel and Mehta found an increase in prolactin levels, and increased growth of mammary glands and breast tissue.

Dosage: There is no conclusive effective dosage for this supplement.

Potential Side Effects and Precautions for using Shatavari:

  • Frequent urination- Shatavari is used as a diuretic, and should be avoided if you are already taking a diuretic
  • DO NOT take Shatavari if you are allergic to asparagus

Mother’s Milk Tea: Traditional Medicinals

Mother’s Milk Tea is marketed to promote healthy lactation. This tea has a combination of many of the galactagogues listed above such as fenugreek, fennel, and blessed thistle. If you take a look at the reviews of this product, you’ll notice lots of mothers report an increase in their milk supply. However, since this tea has a potent combination of different herbs, be wary of any side effects or reactions. There was one reported cased of increased liver enzymes from a women taking Mother’s Milk Tea; however as of this point, there are no known safety concerns with drinking this tea in the recommended serving amount (3 to 5 cups daily). I personally took it every day for the first 8 months and I grew to really like the flavour myself.

Best Foods to Increase Breast Milk Supply

Person holding a large glass of Carrot Cake Lactation Smoothie to increase breastmilk supply.

Now we’ve discussed supplements, let’s talk about foods. While there isn’t a ton of great research on how to increase breast milk supply with foods, I don’t generally see a lot of harm in trying them anyway. For the most part, these foods are nutrient dense, and breastfeeding mamas need lots of nutrition and calories, anyway. I’ve packed some of these foods into my lactation cookies and smoothies, both of which are super nutritious for a nursing mom.

Oats

A lot of women claim that eating a bowl of oatmeal daily or incorporating more oats into their diet has led to an increase in their breast milk supply. There is no known mechanism for why this may work, but oats are high in iron and may help in combatting anemia or low iron stores which do cause a decrease in milk supply.

Garlic

Garlic has an intense smell! That odour is transferred through breast milk and can increase the amount of time your baby spends suckling, and may improve food choices and decrease pickiness as your babe gets older. The garlic breath is totally WORTH IT!

Barley/Barley Malt

Barley is a type of starch, and animal studies have indicated that consuming it may increase prolactin in the blood. Despite this, no research on humans has shown the efficacy of eating barley, and so there is no recommended dose or data collected on potential side effects. It is safe to be consumed while breastfeeding, except of course for individual’s with celiac disease.

Barley Malt on the other hand, is found in beer. While beer may have a modestly positive effect on prolactin levels during nursing (related to the barley), and alcohol in general may help you relax enough for better let down, too many alcoholic drinks can actually decrease milk production. You can read more on the relationship between drinking alcohol while breastfeeding here.

Carrots

Some mothers also speak of the benefits of eating carrots thanks to their phytoestrogens. They are also a great source of beta-carotene and Vitamin A which are needed for both mother’s and infants. The beta-carotene can actually be transferred through breast milk, so be careful because an excessive amount can lead to a temporary discolouration of your baby’s skin. Ha, I eat way too many carrots myself and DEFINITELY have noticed orange hands.

Papaya

Cooked, unripe papaya is commonly used as a galactagogue in India and Melanesia. Papaya is rich in Vitamin C and beta-carotenoids that can increase Vitamin A levels in mothers. There is only anecdotal evidence to show papaya influences breast milk supply.

There are tons of other foods that moms report to take to increase their breast milk supply, including apricots, ginger, asparagus, sesame, and eating other whole grains. When I was making low amounts of breast milk, I tried everything that could possibly increase my supply. If you’re wondering how you can incorporate more of these foods into your diet, you can try some of my recipes down below:

Person holding a Carrot Cake Lactation Smoothie with a yellow straw.

Carrot Cake Vegan Lactation Smoothie

Salted chocolate vegan lactation cookies to increase breastmilk supply.

Salted Chocolate Almond Vegan Lactation Cookies (Gluten Free)

Foods and Herbal Supplements that may CAUSE Low Breast Milk Supply

Hand dipping chocolate almond lactation cookies in a glass of milk with text overlay.

Before you start taking any new herbal supplement or food while breastfeeding (especially if you’re planning to take large amounts), you can use LactMed, a Drugs and Lactation Database. This is a resource with current, summarized information on safety during lactation that I personally have used SO often. Remember, even if it’s “natural,” it can still be harmful to either you or your baby so it’s always best to double check.

Some supplements and foods that have been shown to reduce milk flow, decrease serum prolactin, and decrease overall milk supply are:

  • Sage
  • Peppermint
  • Parsley
  • Chasteberry

If you’re trying to increase your breast milk supply, you may want to reduce or avoid these herbs.

Why Eating and Drinking ENOUGH of ANYTHING May be the Key to Breast Milk Supply

Person sitting holding a large glass of water.

Okay, so there may not be a ton of credible research when it comes to a lot of these alleged foods for breast milk but what we do know is that eating and drinking enough of anything is imperative to your supply. Although it can be tempting to try to lose the baby fat quick, this is not an appropriate time! During lactation, women burn around 20 calories per ounce of milk they make, so on average that can amount to an additional 500 calories needed to meet your energy requirements.

You will also need to replace the fluids from breastfeeding by drinking about an extra 700 mL per day. Fluid estimations may be around 12.5 cups (3 L) per day! That may seem like a lot, but remember that fluids can also include tea, soup, and milk. And I don’t know about you, but I am CHRONICALLY thirsty. If you’re finding this difficult, try to remember to have a glass of water every time your baby is feeding or you’re pumping.

Medications to Increase Breast Milk Supply

Sometimes there is only so much you can do on your own. If you do need the extra help, talk to your doctor and they may suggest a medication. Domperidone (MotiliumTM) and Metoclopramide (ReglanTM or MaxeranTM) are two of the most commonly used pharmaceutical galactagogues. Domperidone is typically used for gastrointestinal disorders, but it also increases breast milk supply indirectly by interfering with dopamine receptors that decrease prolactin production. Metoclopramide also has been found to increase milk production. However, it does have some strong side effects such as fatigue, irritability, and severe anxiety and depression. Domperidone has fewer reported side effects, but you may still experience headaches, abdominal cramps, dry mouth, or a change to your menstrual cycle. There was also a Health Canada warning in 2012 to advise against prescribing Domperidone to breastfeeding mothers due to potential implications for heart health. While these medications are not the first line of treatment, and are ABSOLUTELY not for everyone, they may be something to consider if you have your heart on exclusively breastfeeding or pumping. I myself know that I never could have increased my breast milk supply enough to get the 75 L of frozen breast milk I now have without the help of Domperidone.

Bottom Line on How to Increase Breast Milk Supply

I get the struggle of feeling like you are not making enough milk, and that there is a LOT going on that makes breastfeeding so overwhelming. But if this is something that you want, there are a lot of options you can explore. And when you have had enough of the carrots, and blessed thistle, and the power pumping, just know that mama, you’ve done MORE than enough. A happy healthy mom is WAY more important than a breastfed baby. Fed is absolutely best.  

More Blog Posts You Might Like

If you’re a breastfeeding mama, you might find these blogs helpful too!

  • The Truth About Drinking Alcohol While Breastfeeding
  • Keto While Breastfeeding | Is it safe? How does it affect breast milk?
  • Things To Avoid While Breastfeeding and Pregnant
  • The Ultimate Breastfeeding and Pumping Essentials Guide

Now I want to hear from you! What strategies did you find helpful to increase breast milk supply? Share your tips below!

Contribution by RD2B Elinor Fridman

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.

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