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These Ground Turkey Stuffed Peppers are an easy, healthy dinner made with ground turkey, rice, crushed tomatoes, and melty cheese baked inside tender bell peppers. This family-friendly stuffed peppers recipe is ready in under an hour and perfect for meal prep or busy weeknights.

They’re cozy, satisfying, and endlessly customizable—one of those reliable dinners you’ll want on repeat.

Why You’ll Love This Recipe

• Easy, wholesome weeknight dinner
• Family-friendly (even for picky eaters)
• High in protein
• Customizable with what you have
• Great for leftovers and meal prep

Key Ingredients

• Bell Peppers: Use any colors you like. A mix of red, yellow, and orange makes this dish extra vibrant.
• Ground Turkey: Lean and mild. You can also use ground chicken or 90/10 lean ground beef.
• Rice: Brown rice is my go-to, but any cooked rice or quinoa works.
• Crushed Tomatoes: Adds moisture and holds the filling together. Look for a brand without added sugar.
• Onion & Garlic: The flavor base that makes everything taste better.
• Cheese: Pepper jack adds a little kick, but cheddar or mozzarella work great too.
• Spices: Salt, pepper, and optional taco seasoning for extra flavor. I recommend using the taco seasoning, but I ran out once and these turkey stuffed peppers were still great!

How to Make Turkey Stuffed Peppers (No-Boil Method)

1. Prep the peppers: Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds and membranes. Arrange cut-side up in a lightly greased baking dish.
2. Cook the turkey: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic (and taco seasoning, if using) and cook 30 seconds. Add turkey and cook until browned, draining excess fat. Stir in crushed tomatoes, cooked rice, salt, and pepper. Mix in ½ cup cheese until melted.
3. Assemble & bake: Spoon the turkey mixture into the peppers. Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake 10–15 more minutes, until peppers are tender and cheese is melted. Garnish with fresh cilantro and serve.

Easy Variations

• Add more veggies: Stir in chopped spinach, mushrooms, zucchini, or corn to boost the veggie content and add more texture and flavor.
• Swap the protein: Use ground chicken, 90/10 lean ground beef, or a plant-based ground alternative instead of turkey.
• Make it Tex-Mex: Replace the crushed tomatoes with salsa, add black beans, and finish with jalapeños for a bold, Southwest-style twist.
• Make it grain-free: Swap the rice for cauliflower rice for a lighter option, or use black beans for a protein-rich, grain-free filling.
• Switch up the cheese: Cheddar, mozzarella, or a dairy-free shredded cheese all work well if you want a different flavor profile.

Stuffed Peppers Topping Ideas

• Avocado or guacamole
• Salsa
• Sour cream
• Fresh herbs
• Jalapeños or hot sauce
• A squeeze of lime

Storage

Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven or microwave.

Stuffed Peppers FAQ

Do I have to boil the peppers first?
No—this no-boil method gives better flavor and texture with fewer steps. If you prefer, you can parboil them for 5 minutes, then turn them upside down to drain. They will cook faster in the oven, but we skip this step for fewer dishes and cleanup. Cooking them a little longer in the oven is enough to get the peppers soft.

What should I serve with stuffed peppers?
A simple green salad or cilantro lime slaw pairs perfectly.

Are turkey stuffed peppers healthy?
Yes! They’re packed with lean protein, veggies, and whole grains.

More Healthy Mexican-Inspired Recipes

If you liked this stuffed pepper recipe, here are some more Mexican-inspired recipes to try next:

• The Best Sheet Pan Nachos
• Fiesta Quinoa Soup Recipe
• The Best Healthy 7-Layer Dip Recipe 
• Healthy Slow Cooker Chicken Tacos
• Healthy Taco Salad Recipe

The post Ground Turkey Stuffed Peppers (Easy & Healthy!) appeared first on Elizabeth Rider – Modern Healthy Living.

These Ground Turkey Stuffed Peppers are an easy, healthy dinner made with ground turkey, rice, crushed tomatoes, and melty cheese baked inside tender bell peppers. This family-friendly stuffed peppers recipe is ready in under an hour and perfect for meal prep or busy weeknights.

They’re cozy, satisfying, and endlessly customizable—one of those reliable dinners you’ll want on repeat.

Why You’ll Love This Recipe

• Easy, wholesome weeknight dinner
• Family-friendly (even for picky eaters)
• High in protein
• Customizable with what you have
• Great for leftovers and meal prep

Key Ingredients

• Bell Peppers: Use any colors you like. A mix of red, yellow, and orange makes this dish extra vibrant.
• Ground Turkey: Lean and mild. You can also use ground chicken or 90/10 lean ground beef.
• Rice: Brown rice is my go-to, but any cooked rice or quinoa works.
• Crushed Tomatoes: Adds moisture and holds the filling together. Look for a brand without added sugar.
• Onion & Garlic: The flavor base that makes everything taste better.
• Cheese: Pepper jack adds a little kick, but cheddar or mozzarella work great too.
• Spices: Salt, pepper, and optional taco seasoning for extra flavor. I recommend using the taco seasoning, but I ran out once and these turkey stuffed peppers were still great!

How to Make Turkey Stuffed Peppers (No-Boil Method)

1. Prep the peppers: Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds and membranes. Arrange cut-side up in a lightly greased baking dish.
2. Cook the turkey: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic (and taco seasoning, if using) and cook 30 seconds. Add turkey and cook until browned, draining excess fat. Stir in crushed tomatoes, cooked rice, salt, and pepper. Mix in ½ cup cheese until melted.
3. Assemble & bake: Spoon the turkey mixture into the peppers. Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake 10–15 more minutes, until peppers are tender and cheese is melted. Garnish with fresh cilantro and serve.

Easy Variations

• Add more veggies: Stir in chopped spinach, mushrooms, zucchini, or corn to boost the veggie content and add more texture and flavor.
• Swap the protein: Use ground chicken, 90/10 lean ground beef, or a plant-based ground alternative instead of turkey.
• Make it Tex-Mex: Replace the crushed tomatoes with salsa, add black beans, and finish with jalapeños for a bold, Southwest-style twist.
• Make it grain-free: Swap the rice for cauliflower rice for a lighter option, or use black beans for a protein-rich, grain-free filling.
• Switch up the cheese: Cheddar, mozzarella, or a dairy-free shredded cheese all work well if you want a different flavor profile.

Stuffed Peppers Topping Ideas

• Avocado or guacamole
• Salsa
• Sour cream
• Fresh herbs
• Jalapeños or hot sauce
• A squeeze of lime

Storage

Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven or microwave.

Stuffed Peppers FAQ

Do I have to boil the peppers first?
No—this no-boil method gives better flavor and texture with fewer steps. If you prefer, you can parboil them for 5 minutes, then turn them upside down to drain. They will cook faster in the oven, but we skip this step for fewer dishes and cleanup. Cooking them a little longer in the oven is enough to get the peppers soft.

What should I serve with stuffed peppers?
A simple green salad or cilantro lime slaw pairs perfectly.

Are turkey stuffed peppers healthy?
Yes! They’re packed with lean protein, veggies, and whole grains.

More Healthy Mexican-Inspired Recipes

If you liked this stuffed pepper recipe, here are some more Mexican-inspired recipes to try next:

• The Best Sheet Pan Nachos
• Fiesta Quinoa Soup Recipe
• The Best Healthy 7-Layer Dip Recipe 
• Healthy Slow Cooker Chicken Tacos
• Healthy Taco Salad Recipe

The post Ground Turkey Stuffed Peppers (Easy & Healthy!) appeared first on Elizabeth Rider – Modern Healthy Living.

Need something quick, easy, and healthy to grab on your way out the door?

Meet the Homemade Lunchable, your new favorite no-stress lunch.

It’s nostalgic, totally customizable, and perfect for meal prep. Even better? You can make most of it without turning on the stove. These little bento-style lunches keep well in the fridge for days, give you real variety, and somehow make lunch feel fun again.

Kids love them. Adults rely on them.

What You’ll Need for Homemade Lunchables

To build a balanced lunchable, aim for:

• 1 protein (turkey, chicken, hard-boiled eggs, high-protein cheese, tofu, etc.)
• 2–3 fruits and vegetables
• 1 starch or crunchy item (crackers, mini-breads, chips, carrots, etc.)
• 1 small treat or healthy fat

Here are some easy ingredient ideas to get you started.

For fruits and vegetables, go big on fresh, colorful options:

• Grapes
• Cherry tomatoes
• Baby carrots
• Cucumber slices
• Bell pepper strips
• Apple slices or berries

For proteins, choose something satisfying that holds up well in the fridge:

• Sliced deli turkey, ham, or roast beef (look for low-nitrate/low sodium options)
• Leftover roasted or shredded chicken or steak
• Easy-to-Peel Hard-Boiled Eggs [The Trick!]
• Baked tofu

For cheese, simple slices or cubes work best:

• Low-fat (part-skim) mozzarella is high in protein
• Cheddar
• Swiss
• Pepper jack

For something crunchy or starchy, pick one you actually look forward to eating:

• Crackers
• Rice cakes
• Pretzels
• Roasted chickpeas or white beans

For dips, fats, and a little something sweet, add one or two extras:

• Hummus or guacamole
• Nuts or trail mix
• A square or two of dark chocolate

Lunchable Containers

You’ll want containers that keep everything neat and easy to grab. Use divided bento-style boxes or small reusable containers with tight-fitting lids. Glass divided containers are especially great because they keep food fresh and don’t hold onto odors.

I bought these divided glass containers on Amazon, and these would be a good option, too.

.Want more ideas? Check out these 34+ ideas for healthy meal prep.

How to Assemble

Putting these together is fast and flexible:

• Add your protein to one section.
• Add cheese to another.
• Fill the remaining spaces with fruits, veggies, crackers or beans, dips, nuts, and a small treat.

That’s it. No cooking required unless you want to hard-boil eggs or roast chickpeas.

Why You’ll Love This Homemade Lunchables Recipe

Here’s what makes Homemade Lunchables such a game-changer:

• Zero decision fatigue at lunchtime
• Totally flexible — use what you already have
• An easy way to eat more fruits and vegetables
• Feels like a treat instead of another boring desk lunch

Once you start making these, you’ll wonder why you ever settled for anything else.

Storage

Once assembled, these lunchables stay fresh in the fridge for:

• 3 to 4 days when stored properly

Grab one as you head out the door, and lunch is done.

The post Homemade Lunchable Recipe appeared first on Elizabeth Rider – Modern Healthy Living.

Need something quick, easy, and healthy to grab on your way out the door?

Meet the Homemade Lunchable, your new favorite no-stress lunch.

It’s nostalgic, totally customizable, and perfect for meal prep. Even better? You can make most of it without turning on the stove. These little bento-style lunches keep well in the fridge for days, give you real variety, and somehow make lunch feel fun again.

Kids love them. Adults rely on them.

What You’ll Need for Homemade Lunchables

To build a balanced lunchable, aim for:

• 1 protein (turkey, chicken, hard-boiled eggs, high-protein cheese, tofu, etc.)
• 2–3 fruits and vegetables
• 1 starch or crunchy item (crackers, mini-breads, chips, carrots, etc.)
• 1 small treat or healthy fat

Here are some easy ingredient ideas to get you started.

For fruits and vegetables, go big on fresh, colorful options:

• Grapes
• Cherry tomatoes
• Baby carrots
• Cucumber slices
• Bell pepper strips
• Apple slices or berries

For proteins, choose something satisfying that holds up well in the fridge:

• Sliced deli turkey, ham, or roast beef (look for low-nitrate/low sodium options)
• Leftover roasted or shredded chicken or steak
• Easy-to-Peel Hard-Boiled Eggs [The Trick!]
• Baked tofu

For cheese, simple slices or cubes work best:

• Low-fat (part-skim) mozzarella is high in protein
• Cheddar
• Swiss
• Pepper jack

For something crunchy or starchy, pick one you actually look forward to eating:

• Crackers
• Rice cakes
• Pretzels
• Roasted chickpeas or white beans

For dips, fats, and a little something sweet, add one or two extras:

• Hummus or guacamole
• Nuts or trail mix
• A square or two of dark chocolate

Lunchable Containers

You’ll want containers that keep everything neat and easy to grab. Use divided bento-style boxes or small reusable containers with tight-fitting lids. Glass divided containers are especially great because they keep food fresh and don’t hold onto odors.

I bought these divided glass containers on Amazon, and these would be a good option, too.

.Want more ideas? Check out these 34+ ideas for healthy meal prep.

How to Assemble

Putting these together is fast and flexible:

• Add your protein to one section.
• Add cheese to another.
• Fill the remaining spaces with fruits, veggies, crackers or beans, dips, nuts, and a small treat.

That’s it. No cooking required unless you want to hard-boil eggs or roast chickpeas.

Why You’ll Love This Homemade Lunchables Recipe

Here’s what makes Homemade Lunchables such a game-changer:

• Zero decision fatigue at lunchtime
• Totally flexible — use what you already have
• An easy way to eat more fruits and vegetables
• Feels like a treat instead of another boring desk lunch

Once you start making these, you’ll wonder why you ever settled for anything else.

Storage

Once assembled, these lunchables stay fresh in the fridge for:

• 3 to 4 days when stored properly

Grab one as you head out the door, and lunch is done.

The post Homemade Lunchable Recipe appeared first on Elizabeth Rider – Modern Healthy Living.

This simple avocado salad is fresh, creamy, and full of bright lime flavor.

It comes together in minutes with just a few real-food ingredients, making it the perfect side dish for busy weeknights, summer dinners, or anytime you want something light but satisfying. It’s full of fiber and great flavor, too.

It’s also flexible; you can substitute the lime for lemon or swap out the cilantro for parsley or another green if you don’t like cilantro.

If you’ve ever needed a fast, healthy dish that feels special without being fussy, this is the one. Crunchy cucumber, creamy avocado, fresh herbs, and a lightly sweet lime dressing make this salad refreshing, nourishing, and endlessly versatile.

Why You’ll Love This Avocado Salad

• Ready in 5 minutes
• Made with simple, whole ingredients
• Naturally gluten-free and dairy-free
• Refreshing, hydrating, and light
• Easy to customize with what you have on hand

Ingredients

• 1 English cucumber, diced
• 1 large avocado, peeled and diced
• 1/4 cup fresh cilantro, chopped (or parsley, if preferred)
• 1–2 tablespoons fresh lime juice (from 1 lime)
• 2 teaspoons honey (omit, if preferred)
• 1/2 teaspoon fine sea salt or kosher salt

How to Make Simple Avocado Salad

1. Add the diced cucumber, diced avocado, and chopped cilantro to a medium bowl.
2. Drizzle the lime juice and honey over the salad, then sprinkle with the salt.
3. Gently toss to coat. Taste and adjust with more lime or salt as needed.
4. Serve immediately.

Tip: Toss gently so the avocado stays in chunks instead of turning into a mash.

What to Serve with Avocado Salad

This salad pairs beautifully with:

• Grilled chicken or shrimp
• Tacos or fajitas
• Baked salmon or white fish
• Rice bowls or quinoa bowls
• As a fresh topping for toast or inside wraps

Easy Variations

• Spicy: Add a pinch of red pepper flakes or diced jalapeño
• Extra crunch: Add thinly sliced red onion
• More protein: Toss in chickpeas, grilled chicken, or shrimp
• Richer flavor: Drizzle with a little extra-virgin olive oil
• Find more cucumber salad recipes here

Storage Tips

This avocado salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Press a piece of parchment or plastic wrap directly onto the surface to help prevent the avocado from browning.

Simple, Fresh, and Always a Hit

This Simple Avocado Salad Recipe proves that healthy food doesn’t have to be complicated. It’s light, flavorful, and comes together fast—exactly the kind of recipe you’ll keep in your weekly rotation.

If you try this recipe, leave a comment and let me know how you served it!

The post Simple Avocado Cucumber Salad Recipe appeared first on Elizabeth Rider – Modern Healthy Living.

This simple avocado salad is fresh, creamy, and full of bright lime flavor.

It comes together in minutes with just a few real-food ingredients, making it the perfect side dish for busy weeknights, summer dinners, or anytime you want something light but satisfying. It’s full of fiber and great flavor, too.

It’s also flexible; you can substitute the lime for lemon or swap out the cilantro for parsley or another green if you don’t like cilantro.

If you’ve ever needed a fast, healthy dish that feels special without being fussy, this is the one. Crunchy cucumber, creamy avocado, fresh herbs, and a lightly sweet lime dressing make this salad refreshing, nourishing, and endlessly versatile.

Why You’ll Love This Avocado Salad

• Ready in 5 minutes
• Made with simple, whole ingredients
• Naturally gluten-free and dairy-free
• Refreshing, hydrating, and light
• Easy to customize with what you have on hand

Ingredients

• 1 English cucumber, diced
• 1 large avocado, peeled and diced
• 1/4 cup fresh cilantro, chopped (or parsley, if preferred)
• 1–2 tablespoons fresh lime juice (from 1 lime)
• 2 teaspoons honey (omit, if preferred)
• 1/2 teaspoon fine sea salt or kosher salt

How to Make Simple Avocado Salad

1. Add the diced cucumber, diced avocado, and chopped cilantro to a medium bowl.
2. Drizzle the lime juice and honey over the salad, then sprinkle with the salt.
3. Gently toss to coat. Taste and adjust with more lime or salt as needed.
4. Serve immediately.

Tip: Toss gently so the avocado stays in chunks instead of turning into a mash.

What to Serve with Avocado Salad

This salad pairs beautifully with:

• Grilled chicken or shrimp
• Tacos or fajitas
• Baked salmon or white fish
• Rice bowls or quinoa bowls
• As a fresh topping for toast or inside wraps

Easy Variations

• Spicy: Add a pinch of red pepper flakes or diced jalapeño
• Extra crunch: Add thinly sliced red onion
• More protein: Toss in chickpeas, grilled chicken, or shrimp
• Richer flavor: Drizzle with a little extra-virgin olive oil
• Find more cucumber salad recipes here

Storage Tips

This avocado salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Press a piece of parchment or plastic wrap directly onto the surface to help prevent the avocado from browning.

Simple, Fresh, and Always a Hit

This Simple Avocado Salad Recipe proves that healthy food doesn’t have to be complicated. It’s light, flavorful, and comes together fast—exactly the kind of recipe you’ll keep in your weekly rotation.

If you try this recipe, leave a comment and let me know how you served it!

The post Simple Avocado Cucumber Salad Recipe appeared first on Elizabeth Rider – Modern Healthy Living.

This Spinach Frittata Recipe is one of those simple, reliable recipes you can make for breakfast, brunch, or an easy dinner.

It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite. It’s the kind of recipe that feels special but still fits into real life.

And to be honest, out of my 12 ways to cook eggs, a frittata is absolutely one of my favorites.

If you’re trying to eat more eggs without getting bored, a frittata is one of the easiest ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.

Why You’ll Love This Oven Frittata Recipe

• High in protein without feeling heavy
• Naturally gluten-free
• Keeps well for easy meal prep
• Easy to customize with what you have
• Just as good for breakfast or brunch as it is for dinner

What Is a Frittata?

A frittata is like a crustless quiche. The fillings are mixed directly into the eggs and cooked partly on the stovetop, then finished in the oven. Here’s the difference between a frittata and similar egg dishes:

• Omelet: fillings are folded into cooked eggs
• Frittata: fillings are mixed into the eggs before cooking
• Quiche: similar to a frittata, but baked in a crust

Key Ingredients

• Eggs: The star of a frittata! The protein-rich base that holds everything together.
• Spinach: Adds vitamins, minerals, and a pop of color. Fresh or thawed frozen both work. If using frozen spinach, squeeze out the excess moisture.
• Onion & Garlic: Build the flavor base.
• Feta Cheese: Adds a salty, creamy bite. Goat cheese also works. Omit for dairy-free.
• Fresh Herbs: Chives and dill add brightness and depth.

How to Make a Spinach Frittata

• Preheat oven to 350°F (175°C).
• Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 4–5 minutes until softened. Add spinach and cook until wilted.
• In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
• Cook on the stovetop until the edges begin to set, about 5–7 minutes.
• Transfer to the oven and bake 15–18 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.

Easy Frittata Add-Ins

• Mushrooms
• Asparagus
• Sun-dried tomatoes
• Fresh tomatoes
• Artichoke hearts
• Red pepper
• Parsley or scallions

What to Serve with Frittata

• Mixed green salad with balsamic dressing
• Roasted potatoes or home fries
• Toast, bagel, or English muffin

Pan Tips

Use an oven-safe skillet, like cast iron or stainless steel. If you don’t have one, transfer everything to a greased baking dish and bake 5–10 minutes longer.

Recipe Notes

• To make this recipe dairy-free, use a non-dairy milk and skip the cheese.
• Store leftovers in the fridge for up to 3 days.
• This frittata tastes great warm or at room temperature. 

The post Spinach Frittata (Easy, Healthy & Protein-Packed) appeared first on Elizabeth Rider – Modern Healthy Living.

This Spinach Frittata Recipe is one of those simple, reliable recipes you can make for breakfast, brunch, or an easy dinner.

It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite. It’s the kind of recipe that feels special but still fits into real life.

And to be honest, out of my 12 ways to cook eggs, a frittata is absolutely one of my favorites.

If you’re trying to eat more eggs without getting bored, a frittata is one of the easiest ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.

Why You’ll Love This Oven Frittata Recipe

• High in protein without feeling heavy
• Naturally gluten-free
• Keeps well for easy meal prep
• Easy to customize with what you have
• Just as good for breakfast or brunch as it is for dinner

What Is a Frittata?

A frittata is like a crustless quiche. The fillings are mixed directly into the eggs and cooked partly on the stovetop, then finished in the oven. Here’s the difference between a frittata and similar egg dishes:

• Omelet: fillings are folded into cooked eggs
• Frittata: fillings are mixed into the eggs before cooking
• Quiche: similar to a frittata, but baked in a crust

Key Ingredients

• Eggs: The star of a frittata! The protein-rich base that holds everything together.
• Spinach: Adds vitamins, minerals, and a pop of color. Fresh or thawed frozen both work. If using frozen spinach, squeeze out the excess moisture.
• Onion & Garlic: Build the flavor base.
• Feta Cheese: Adds a salty, creamy bite. Goat cheese also works. Omit for dairy-free.
• Fresh Herbs: Chives and dill add brightness and depth.

How to Make a Spinach Frittata

• Preheat oven to 350°F (175°C).
• Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 4–5 minutes until softened. Add spinach and cook until wilted.
• In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
• Cook on the stovetop until the edges begin to set, about 5–7 minutes.
• Transfer to the oven and bake 15–18 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.

Easy Frittata Add-Ins

• Mushrooms
• Asparagus
• Sun-dried tomatoes
• Fresh tomatoes
• Artichoke hearts
• Red pepper
• Parsley or scallions

What to Serve with Frittata

• Mixed green salad with balsamic dressing
• Roasted potatoes or home fries
• Toast, bagel, or English muffin

Pan Tips

Use an oven-safe skillet, like cast iron or stainless steel. If you don’t have one, transfer everything to a greased baking dish and bake 5–10 minutes longer.

Recipe Notes

• To make this recipe dairy-free, use a non-dairy milk and skip the cheese.
• Store leftovers in the fridge for up to 3 days.
• This frittata tastes great warm or at room temperature. 

The post Spinach Frittata (Easy, Healthy & Protein-Packed) appeared first on Elizabeth Rider – Modern Healthy Living.

When I’m craving egg salad and have a few hard-boiled eggs, this is how I make a lighter version of egg salad that hits the spot without the sometimes “gut bomb” feeling that comes with traditional egg salad.

This is perfect for anyone looking for a nutritious and delicious option because it’s simple yet packed with flavor.

I almost always use the wire rack now for making egg salad (watch the video on this page!) — it makes the entire process so much easier, and you can just put the wire rack in the dishwasher for easy cleanup.

If you want to make a bigger batch of egg salad, check out my classic egg salad recipe with tips here.

How to Make Single-Serve Egg Salad

• 1 teaspoon Vegenaise or mayo
• 1 teaspoon Greek yogurt
• 1 teaspoon lemon juice (or water or pickle juice)
• Salt and pepper to taste
• 1 teaspoon fresh dill (or any herb)
• 1 teaspoon minced red onion (or any onion)
• 1 tablespoon minced celery
• 3 hard-boiled eggs, peeled (this also works with 2 hard-boiled eggs; I like 3 for the extra protein)

1. Make the hard-boiled eggs if needed. Bring water to a boil, then reduce to a bare simmer. Lower in the eggs. Keep the heat on very low (don’t let it boil or the eggs might crack). Set a timer for 13 minutes. After 13 minutes, shock them in an ice bath for 10 minutes to cool them (this also ensures the shells come off easily as the cold shock separates the shell membrane from the egg). See full tutorial here if needed. 
2. Prepare the Dressing: Mix 1 teaspoon of Vegenaise (or mayo), 1 teaspoon of Greek yogurt, and 1 teaspoon of lemon juice (or water or pickle juice) in a small bowl. Season with salt and pepper, then add 1 teaspoon of fresh dill (or any herb), 1 teaspoon of minced red onion (or any onion), and 1 tablespoon of minced celery. Stir well.
3. Prepare the Eggs: Peel 3 hard-boiled eggs and either push them through a wire rack into a bowl or chop them finely.
4. Combine and Serve: Add the eggs to the bowl with the dressing and gently mix until evenly coated. Adjust seasoning if needed.

Serve on whole-grain toast, in a sandwich, or on a bed of greens.

The post Single-Serve Lightened-Up Egg Salad appeared first on Elizabeth Rider – Modern Healthy Living.

When I’m craving egg salad and have a few hard-boiled eggs, this is how I make a lighter version of egg salad that hits the spot without the sometimes “gut bomb” feeling that comes with traditional egg salad.

This is perfect for anyone looking for a nutritious and delicious option because it’s simple yet packed with flavor.

I almost always use the wire rack now for making egg salad (watch the video on this page!) — it makes the entire process so much easier, and you can just put the wire rack in the dishwasher for easy cleanup.

If you want to make a bigger batch of egg salad, check out my classic egg salad recipe with tips here.

How to Make Single-Serve Egg Salad

• 1 teaspoon Vegenaise or mayo
• 1 teaspoon Greek yogurt
• 1 teaspoon lemon juice (or water or pickle juice)
• Salt and pepper to taste
• 1 teaspoon fresh dill (or any herb)
• 1 teaspoon minced red onion (or any onion)
• 1 tablespoon minced celery
• 3 hard-boiled eggs, peeled (this also works with 2 hard-boiled eggs; I like 3 for the extra protein)

1. Make the hard-boiled eggs if needed. Bring water to a boil, then reduce to a bare simmer. Lower in the eggs. Keep the heat on very low (don’t let it boil or the eggs might crack). Set a timer for 13 minutes. After 13 minutes, shock them in an ice bath for 10 minutes to cool them (this also ensures the shells come off easily as the cold shock separates the shell membrane from the egg). See full tutorial here if needed. 
2. Prepare the Dressing: Mix 1 teaspoon of Vegenaise (or mayo), 1 teaspoon of Greek yogurt, and 1 teaspoon of lemon juice (or water or pickle juice) in a small bowl. Season with salt and pepper, then add 1 teaspoon of fresh dill (or any herb), 1 teaspoon of minced red onion (or any onion), and 1 tablespoon of minced celery. Stir well.
3. Prepare the Eggs: Peel 3 hard-boiled eggs and either push them through a wire rack into a bowl or chop them finely.
4. Combine and Serve: Add the eggs to the bowl with the dressing and gently mix until evenly coated. Adjust seasoning if needed.

Serve on whole-grain toast, in a sandwich, or on a bed of greens.

The post Single-Serve Lightened-Up Egg Salad appeared first on Elizabeth Rider – Modern Healthy Living.