Breakfast Quesadilla

This super simple breakfast recipe is going to be one of your go-to’s for busy mornings. Made in under 15 minutes with only three ingredients you likely have on hand, a Breakfast Quesadilla is a quick, delicious, and nutritious breakfast that everyone will love! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make a Breakfast…

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This super simple breakfast recipe is going to be one of your go-to’s for busy mornings. Made in under 15 minutes with only three ingredients you likely have on hand, a Breakfast Quesadilla is a quick, delicious, and nutritious breakfast that everyone will love!

Breakfast Quesadilla on serving plate.

Why I Love This Recipe

  • Quick and Easy: In minutes, you can have this delicious quesadilla served up for breakfast. Whether you’re getting kids ready for school or yourself for work, this recipe fits perfectly into your busy schedule. This is the perfect meal that will give your whole family the energy they need to take on their day. 
  • Ingredients You Have on Hand: I ALWAYS have eggs, tortillas and cheese on hand. They’re affordable, last for weeks when properly refrigerated, and can be used to make a variety of easy breakfast recipes like these quesadillas, Breakfast Burritos, or a Mexican Egg and Cheese Quesadilla.
  • Nutritious and Satisfying: This breakfast quesadilla recipe provides a balanced mix of protein and carbs, making it a nutritious and filling meal to kickstart your day.
  • Kid-Friendly: The simplicity of this recipe makes it’s a great options for kids! Who doesn’t love eggs and cheese?!

The Ingredients

Breakfast quesadilla ingredients.
  • Eggs: For this recipe, instead of scrambling the eggs, we cook them into a thin omelette, topping each side with melted cheese and then sandwiching it all between two tortillas. This way the eggs don’t plop out of the sides while you’re trying to eat!
  • Tortillas: You can use flour tortillas or any other tortilla you prefer. Whole wheat or spelt are great, healthy options. Any size tortilla will work as well! I use 8 inch for this recipe, but just make sure your pan is slightly larger than the tortilla you use.
  • Shredded Cheese: My kids prefer Mozzarella cheese, but a Mexican blend or any other good melting cheese like cheddar or Monterrey jack works great in this quesadilla. 
  • Oil: You just need a touch of oil (or butter) to coat the bottom of your pan so that your eggs don’t stick and the tortilla gets golden.

Substitutions and Variations

  • Protein Boost: Add some cooked bacon, breakfast sausage, or ham for an extra protein punch. Or even black beans for some plant based protein like in this Mexican Egg and Cheese Quesadilla recipe.
  • Veggie Delight: Include veggies like diced bell peppers, onions, spinach, or tomatoes for added nutrients and flavor.
  • Dairy-Free: Use a dairy-free cheese alternative if you’re lactose intolerant or prefer a dairy-free diet.
  • Gluten-Free: Opt for gluten-free tortillas to make this recipe suitable for a gluten-free diet.

How to Make a Breakfast Quesadilla

Whisked eggs in a bowl.

Step 1: Whisk the eggs and salt in a bowl for 30 seconds until combined.

Oil in a skillet.

Step 2: Place 1 teaspoon of oil in a 9 inch pan over medium heat, coating the bottom of the pan in a thin layer (make sure to use a pan that is at least slightly larger than your tortilla).

Thin omelette in skillet.

Step 3: Pour in the egg mixture, tilting the pan to spread it evenly across. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.

Shredded cheese on top of omelette in pan.

Step 4: Sprinkle half the cheese on top of the omelette.

Tortilla on top of  egg in pan.

Step 5: Place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this in the recipe card below!).

Open face quesadilla on skillet.

Step 6: Slide the quesadilla, tortilla side-down, back into the pan, sprinkle the remainder of the cheese on top of the egg and place another tortilla on top to cover.

Breakfast quesadilla in pan.

Step 7: Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then (using the plate trick) flip the quesadilla to cook the other side for an additional 30 seconds or until the cheese melts and the tortilla is golden.

Breakfast quesadilla cut into wedges.

Step 8: Cut and serve in wedges with salsa, sour cream, guacamole or anything else you love to dip in!

Tips and Tricks

  • The Plate Trick: To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch how to do it, here’s a breakfast quesadilla cooking video that walks you through the simple process in detail.
  • Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
  • Smaller Tortilla: If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.

FAQs

How do you store leftover breakfast quesadillas?

If you have leftovers, allow to cool completely and store in an airtight container in the refrigerator for 3 days. For longer storage, freeze quesadillas by wrapping each quesadilla in foil and placing them in a labeled freezer bag for up to 3 months.

Can you reheat a breakfast quesadilla?

For sure! Reheat your quesadilla in a skillet over medium heat to keep it crispy or in a toaster oven (or oven) at 350°F until cheese is melted. I’ve also reheated these in the air fryer with success! Lastly, you can warm in the microwave for a quick option, though it may be less crispy.

Breakfast Quesadilla wedges stacked on top of each other.

More Easy Breakfast Recipes

My kids love these easy breakfast quesadillas so much, they’ve gone into heavy breakfast rotation. This recipe is a fantastic one to kickstart your day with something delicious, nutritious and totally satisfying. Let me know what you think of this recipe by leaving a rating and comment below!

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Breakfast Quesadilla

Made in under 15 minutes with only three ingredients you likely have on hand, Breakfast Quesadillas are a quick, delicious, and nutritious breakfast that everyone will love!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 200kcal

Ingredients

  • 2 eggs
  • 1/4 teaspoon kosher salt
  • 2 tortillas (I use whole wheat or spelt)
  • 1 cup Mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)
  • 1 teaspoon oil

Instructions

  • Whisk 2 eggs and salt in a bowl for 30 seconds until combined.
  • Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
  • Pour in the whisked eggs, tilting the pan to spread it evenly across.
  • Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
  • Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
  • Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
  • Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
  • Cut into wedges and serve.

Video

Notes

  • The Plate Trick: To flip your quesadilla easily without making a mess, use what I call “the plate trick”. After cooking the eggs with the first tortilla on top, place a plate over the skillet, and hold it firmly while you flip the skillet so the quesadilla lands on the plate. Then, slide the quesadilla back into the skillet and top with another tortilla. If you want to watch the video above to see how to do it, it will walk you through the simple process in detail.
  • Make for a Crowd: If you’re serving a crowd for breakfast, keep finished quesadillas warm by placing them on a baking sheet in a 200°F oven while you finish the rest.
  • Smaller Tortilla: If you use a smaller tortilla than 8 inches, use 1 egg per quesadilla and 1/4 cup of cheese.

Nutrition

Calories: 200kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Cholesterol: 20mg | Sodium: 350mg | Fiber: 1g | Sugar: 1g

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50 Baby-Led Weaning Foods & Recipe Ideas

Baby-led weaning (BLW) is a fantastic method for introducing solid foods to your baby, allowing them to feed themselves right from the start. This approach transitions babies from breast milk or formula to solids in a gentle, interactive way, empowering them to explore new tastes and textures at their own pace. By doing so, it fosters active…

The post 50 Baby-Led Weaning Foods & Recipe Ideas appeared first on Weelicious.

Baby-led weaning (BLW) is a fantastic method for introducing solid foods to your baby, allowing them to feed themselves right from the start. This approach transitions babies from breast milk or formula to solids in a gentle, interactive way, empowering them to explore new tastes and textures at their own pace. By doing so, it fosters active engagement and a positive relationship with food from the very beginning.

Toddler drinking smoothie.

The transition to solids is such an exciting time for both you and your baby. However, I know firsthand just how stressful and overwhelming this stage can be. When I was a new mom, there were very few available resources on how to feed your baby. I was so lost and anxious during that time and could only imagine what other moms were going through. I immersed myself in research and have dedicated my career ever since to helping parents introduce new foods to their kids and making them great eaters from day one. I’m here to share valuable tips and insights to make your baby-led weaning experience a joyful and successful one, and to provide you with easy BLW recipes that will expose your baby to a wide variety of new tastes, flavors, and textures. Below are some tips to help you navigate the exciting journey of baby-led weaning with confidence.

What is Baby-Led Weaning?

Baby-led weaning is an approach for introducing solid foods to babies that allows them to explore and feed themselves from the very beginning. Unlike traditional spoon-feeding of purees, baby-led weaning encourages babies to grasp, touch, taste, and explore a variety of age-appropriate foods at their own pace. This method honors babies’ natural curiosity and developmental readiness, promoting self-regulation, fine motor skills, and a positive relationship with food.

Getting Started with Baby-Led Weaning

Before diving into baby-led weaning, it’s essential to ensure your baby is developmentally ready. Typically, this occurs around six months when babies can sit up unassisted, grasp objects, bring them to their mouths, and continually show interest in reaching for your food. Once you’ve confirmed readiness, it’s time to introduce your little one to the world of solid foods. Start with soft, easy-to-grip finger foods like steamed vegetables, ripe fruits like raspberries or blueberries (smashed to prevent choking), and cooked grains like quinoa or brown rice. Offer a variety of nutritious, real food options to encourage exploration and develop healthy eating habits from the start.

Baby-Led Weaning Tips

When setting off on the baby-led weaning journey, keep these tips in mind:

  • Stay Patient: Baby-led weaning can be messy and unpredictable, so it’s important to stay patient and relaxed. Allow your baby to explore and experiment with food at their own pace.
  • Wait for Signs of Readiness: Before starting baby-led weaning, ensure your baby is developmentally ready. Look for signs such as being able to sit up unassisted, showing interest in food, and having good hand-to-mouth coordination.
  • Offer a Variety of Textures and Flavors: Now is the time to introduce a wide range of flavors, textures, colors, and nutrients to your baby’s diet. Experiment with different fruits, vegetables, grains, and proteins to encourage exploration and expand their palate. Include foods from all food groups to ensure balanced nutrition.
  • Start with the Right Types of Foods: Choose soft, easy-to-grip foods that are cooked until tender. Ideal starter foods include steamed vegetables like sweet potato, carrot sticks, avocado slices, and soft fruits like banana or ripe pear.
  • Encourage Self-Feeding: Resist the urge to spoon-feed your baby or intervene too much during mealtime. Let them take the lead and explore foods independently, promoting self-confidence and fine motor skills development. Allow your baby to explore foods with their hands and fingers, rather than using utensils. This promotes independence, fine motor skills, and self-regulation.
  • Create a Safe Eating Environment: Set up a safe and comfortable space for your baby to eat, free from distractions and potential hazards. Use a high chair with proper support and supervision at all times.
  • Trust Your Baby’s Hunger Cues: Babies are intuitive eaters, so trust their signals of hunger and fullness. Avoid pressuring or coaxing them to eat more than they desire.
  • Eat Together as a Family: Make mealtimes a family affair by eating together as much as possible. Babies learn by watching others, so modeling healthy eating habits is key.
  • Embrace the Mess: Baby-led weaning is messy, and that’s okay! Expect food to end up on the floor, walls, and your baby’s face. Use a high chair with a removable tray for easy cleanup, and consider using a bib with a catch-all pocket.
  • Don’t Force It: If your baby isn’t interested in a particular food or seems hesitant, don’t force it. Offer a variety of options and let them explore at their own pace.
  • Stay Flexible: Baby-led weaning is all about flexibility and adapting to your baby’s needs and preferences. Be open to trying new foods and adjusting your approach as needed.
Toddler eating small cookie.

What Is the Best Food for BLW?

One concern many parents have about baby-led weaning is whether their baby is getting enough nutrients. Rest assured, as long as you offer a variety of nutritious foods, your baby will likely meet their nutritional needs. Focus on nutrient-dense options like iron-rich foods (e.g., lean meats, beans, fortified cereals), calcium sources (e.g., dairy products, tofu, leafy greens), and healthy fats (e.g., avocado, nut butter, olive oil). Additionally, continue breastfeeding or formula-feeding on demand to provide essential nutrients and support your baby’s growth and development. Monitor your baby’s growth and development closely and consult with a pediatrician or registered dietitian if you have any concerns about their nutritional intake. Remember, every baby is unique, and it’s normal for their appetite and food preferences to fluctuate. Stay flexible, keep offering nutritious options, and trust your baby to guide their eating journey.

Balancing Texture and Safety

One of the key principles of baby-led weaning is allowing babies to explore various textures and shapes of food. While it’s essential to offer soft and manageable pieces, it’s also crucial to introduce a variety of textures gradually. Start with easily graspable foods like cooked vegetables, ripe fruits, cooked rice, and soft breadsticks, then gradually progress to firmer textures like meat, pasta, and raw fruits and vegetables. Pay attention to your baby’s chewing and swallowing abilities, ensuring they can handle each texture safely. Avoid foods that pose choking hazards, such as whole grapes, popcorn, nuts, and hard candies. When introducing new foods, monitor your baby closely and be prepared to intervene if necessary. With time and practice, your baby will develop the skills to handle a wide range of textures confidently.

How to Store BLW Foods

Proper storage of baby-led weaning foods is essential to maintain their freshness and safety. Here are some tips:

  • Refrigeration: Store cooked foods, fruits, and vegetables in airtight containers in the refrigerator. Most prepared BLW foods will last 3-5 days when stored correctly.
  • Freezing: Many BLW foods can be frozen for later use. Portion out meals into small containers or silicone ice cube trays, then transfer them to freezer-safe bags. Label with the date to keep track of freshness.
  • Thawing and Reheating: Thaw frozen foods in the refrigerator overnight or use a microwave on the defrost setting. Always ensure foods are heated to an appropriate temperature and cooled to a safe serving temperature before offering them to your baby.

Baby-Led Weaning Recipes

Breakfast

Baby Led Weaning breakfast recipes. Banana Pancakes on the left. Baby Frittatas on the right.
  • Banana Pancake Bites: These bite-sized pancakes are soft and easy for babies to pick up, making them a perfect BLW breakfast option.
  • Crepes: Thin and versatile, crepes can be filled with a variety of fruits and spreads, offering different textures and flavors for your baby to explore.
  • Banana Berry Bread: Packed with fruits, this moist bread is a nutritious and delicious way to start the day.
  • Brainy Breakfast: Chopped fruits and nuts create a nutritious and fun breakfast mix that helps with motor skill development.
  • Banana Quinoa Rice Pudding: Combining the sweetness of banana with protein-rich quinoa, this pudding is a wholesome and filling breakfast.
  • Peanut Butter French Toast Sushi Roll-Ups: These roll-ups are easy to handle and packed with protein, making them great for little hands and tummies.
  • Whole Wheat Cinnamon Banana Pancakes: Soft and flavorful, these pancakes are easy for babies to pick up and enjoy.
  • Coconut Cream Baked Oatmeal: Creamy and rich in flavor, baked oatmeal is a great way to introduce different textures to your baby.
  • Cottage Cheese Pancakes: Light and fluffy, these pancakes are packed with protein and perfect for little hands.
  • Baby Frittatas: Loaded with small pieces of vegetables, these mini frittatas are nutritious and easy for babies to eat.
  • Quick Oatmeal Pancakes: These pancakes are simple to make and provide a nutritious start to the day with whole grains.
  • Creamy Chia Pudding: Soft and creamy, chia pudding is a great way to introduce new textures and nutrients.
  • Strawberries and Cream Baked Oatmeal: Sweet and satisfying, this baked oatmeal is perfect for breakfast and introduces a variety of flavors.
  • Immune Boosting Very Berry Smoothie: Packed with vitamins, this smoothie is a fun way to introduce different fruits to your baby.
  • Spinach Pancakes: These green pancakes are not only fun to eat but also packed with nutrients.
  • Strawberry Pink Milk: Substitute the honey with a half of a banana for a naturally sweet and colorful drink.

Lunch

Baby Led Weaning lunch. Apple banana muffins on the left. Sushi sandwiches on the right.

Snacks

Baby led weaning snacks. Homemade fig bars on the left. Baby guacamole on the right.

Dinner

Baby led weaning dinner. Mac Chicken and Cheese Bites on the left. Easy chicken nuggets on the right.

Introducing Allergenic Foods

Many parents wonder when and how to introduce allergenic foods to their baby’s diet. According to recent guidelines, there’s no need to delay the introduction of allergenic foods like peanuts, eggs, dairy, soy, wheat, fish, and shellfish. In fact, early introduction may help reduce the risk of food allergies. When introducing allergenic foods, start with small amounts and watch for any signs of allergic reactions, such as hives, vomiting, or difficulty breathing. If you have a family history of food allergies or your baby has eczema or other allergic conditions, consult with your pediatrician before introducing allergenic foods. Introduce one new allergenic food at a time, waiting several days before introducing another, to help identify any potential allergies. By gradually exposing your baby to a variety of foods, including allergenic ones, you can help them develop a diverse and resilient immune system.

Mealtime Strategies

Mealtime can be a messy but enjoyable experience during baby-led weaning. Encourage your baby to explore and interact with their food, even if it means making a mess. Offer a variety of foods in different shapes, colors, and textures to stimulate their senses and promote healthy eating habits. Embrace the messiness of mealtime by using bibs, high-chair trays, and easy-to-clean surfaces. Allow your baby to touch, smell, and taste their food, fostering a positive relationship with food from an early age. Resist the urge to rush or force-feed your baby, allowing them to eat at their own pace and enjoy the process. Celebrate their accomplishments, no matter how small, and focus on the joy of exploring new foods together. Mealtime should be a fun and relaxed experience for both you and your baby, so enjoy the journey and savor every messy moment.

Frequently Asked Questions

When can I start baby-led weaning?

Baby-led weaning is typically recommended when your baby is around six months old and shows signs of readiness, such as sitting up unassisted and showing interest in food.

How do I know if my baby is ready for baby-led weaning?

Look for signs of readiness, including the ability to sit up without support, good head control, and the ability to bring objects to their mouth. Consult with your pediatrician if you’re unsure.

What are the benefits of baby-led weaning? 

Baby-led weaning encourages self-feeding, promotes independence, and allows babies to explore different tastes and textures, which can help prevent picky eating later on.

How do I prevent choking during baby-led weaning?

Offer age-appropriate foods that are soft, cooked, and cut into manageable pieces. Always supervise your baby during meals and be prepared to intervene if needed.

Can I combine baby-led weaning with traditional spoon-feeding? 

Yes, you can offer a combination of self-fed finger foods and spoon-fed purees, allowing your baby to explore different feeding methods and textures.

Toddler eating red bell pepper with plate of vegetables in front of her.

Baby-led weaning is an exciting journey that empowers babies to explore and enjoy a variety of nutritious foods from the start. By following these tips and trusting your baby’s natural instincts, you can foster a healthy relationship with food and set the stage for a lifetime of nutritious eating habits. Enjoy this special time of discovery and growth with your little one, and savor every messy, memorable moment together! Remember, every baby is unique, so trust your instincts and embrace the journey with confidence. If you have any questions or tips, please leave a comment below!

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Meal Plan — Week 30

Another week, another meal plan and summertime produce is still high up on the list.  BREAKFAST: Smoothies for breakfast are always the right choice, so we’re making Blueberry Chia Smoothie, Chocolate Peanut Butter Smoothie, Immune Boosting Very Berry Smoothie and Vanilla Avocado Greens Smoothie this week. Then Banana Waffles for the weekend. SNACKS: For snacks this week we’re making Chewy Granola Balls, Strawberry Yogurt Ice…

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Another week, another meal plan and summertime produce is still high up on the list. 

BREAKFAST:

Smoothies for breakfast are always the right choice, so we’re making Blueberry Chia SmoothieChocolate Peanut Butter SmoothieImmune Boosting Very Berry Smoothie and Vanilla Avocado Greens Smoothie this week. Then Banana Waffles for the weekend.

SNACKS:

For snacks this week we’re making Chewy Granola BallsStrawberry Yogurt Ice PopsGood Morning Protein Cookies and Tomato Bruschetta

LUNCH:

Lunch this week is a big Tomato Bread SaladGrilled Pizza Roll UpsEgg Salad Sandwich and BLT Bites

DINNER:

Sunday: Lemon Shrimp Pasta with Air Fryer Veggies to keep it simple for a Sunday supper. 

Monday: Caprese Quiche with a big Summer Garden Salad for meatless Monday. We’ll probably have some leftovers of the quiche to eat for lunch during the week too!

Tuesday:  Chicken Tikka with Cucumber Mint Raita paired with some Jasmine Rice. Gemma loves helping me make these skewers!

Wednesday: Salmon Burgers with Air Fryer French Fries and Grilled Lemon Asparagus.

Thursday: Lazy BBQ Chicken with Summer Pasta Salad is a great end of the week meal because it’s so simple to make. 

Friday: Pizza Quesadillas with Chop’t Caesar Salad for our weekly Pizza Friday meal. We’ll also make Peach Crumble for a weekend treat.

Saturday: Order in from local restaurant!

Have a great week! I hope this meal plan is helpful!

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Banana Chocolate Chip Muffins

These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits! Why I Love This Recipe Craving muffins one day, I took my banana bread recipe, added chocolate…

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These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits!

Banana Chocolate Chip Muffins cooling on wire rack.

Why I Love This Recipe

Craving muffins one day, I took my banana bread recipe, added chocolate chips, and poured it into muffin tins. The result: a game-changer! Here’s why I love them so much:

  • Quick and Easy: This recipe comes together easily with just a few steps. Plus, making muffins instead of a whole loaf of banana bread means they bake faster, allowing you to enjoy these delectable treats that much quicker!
  • Perfect for Any Time: Whether it’s breakfast, a snack, or dessert, these muffins hit the spot every time.
  • Kid-Friendly: Muffins in general are the perfect kid-friendly food. They’re more appealing for little hands and are great for adding to a school lunch or saving for an after school snack!

The Ingredients

Banana Chocolate Chip Muffins Ingredients.
  • All-Purpose Flour: Provides structure to the muffins. See some options for flour substitutions below if you need!
  • Baking Powder & Baking Soda: Help the muffins rise and become fluffy.
  • Honey or Agave Nectar: Naturally sweetens the muffins and adds moisture.
  • Large Egg: Binds the ingredients together and adds richness.
  • Milk: Keeps the muffins moist and tender.
  • Oil: Adds moisture and helps create a soft texture.
  • Ripe Bananas: The star ingredient, providing natural sweetness and flavor.
  • Semi-Sweet Chocolate Chips: Adds delicious chocolatey goodness to every bite. Milk chocolate chips or any other you prefer would work too!

*For a complete list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

This is a very forgiving muffin recipe with many options for substituting ingredients. Here are a few ideas. Additionally, there are many comments below with other Weelicious’ readers variations that you could read!

  • Flour Substitutes: Feel free to substitute whole wheat flour for the all-purpose flour for some added nutrition. Or use a combination of the two.
  • Dairy-Free: A plant based milk such as almond milk or oat milk would work as a substitute for the milk in these muffins.
  • Gluten Free: A cup-for-cup gluten free flour can be used as a substitution for the all-purpose flour if you need. Or, make this Gluten Free Banana Bread recipe into muffins!
  • Flax egg: Egg allergy? Use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to sit until thickened and use in place of 1 egg.
  • Different Sweeteners: Swap honey or agave nectar with maple syrup or brown sugar.
  • Add-Ins: Try adding nuts, such as walnuts or pecans, for extra crunch. Or dried fruit would be delicious too.
  • Leave Out the Chocolate: You can omit the chocolate chips entirely and just make banana muffins. Or, explore Weelicious and make another banana muffin such as Banana Wheat Germ Muffins or Apple Banana Muffins.

How to Make Banana Chocolate Chip Muffins

Banana chocolate chip muffins dry ingredients in a bowl.

Step 1: Preheat oven to 400° F. Combine the flour, baking powder, baking soda and salt in a bowl.

Banana chocolate chiip muffins wet ingredients in a bowl.

Step 2: In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.

Banana chocolate chip muffin batter in a bowl.

Step 3: Slowly combine the dry ingredients into the wet ingredients. Then stir in the chocolate chips.

Banana chocolate chip muffins in muffin tin.

Step 4: Pour batter into greased or lined muffin pan, about 2/3 of the way up. Top with a few additional chocolate chips.

Banana chocolate chip muffins baked in muffin tin.

Step 5: Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Banana Chocolate Chip muffins cooling on wire rack.

Step 6: Cool on wire rack and serve.

Tips and Tricks

  • Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness. 
  • Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
  • Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
  • Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.

Storage and Freezing

  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

FAQs

Can I use frozen bananas for banana chocolate chip muffins?

Sure! you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and using in the muffins.

How do I ripen bananas fast?

Put bananas in the oven at a low temperature (about 250°F) for 15-20 minutes. Keep an eye on them to make sure they don’t over-ripen or become too soft.

Banana chocolate chip muffins cooling on wire rack.

More Muffin Recipes

Make this banana chocolate chip muffin recipe and watch it quickly become an all time favorite for the whole family. You might as well go ahead and make a double batch and keep half in the freezer. If you try this recipe, leave a comment and rating below!

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Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are the perfect grab and go snack or special breakfast!
Course Breakfast, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 12
Calories 205kcal

Ingredients

Instructions

  • Preheat oven to 400° F.
  • Combine the first 4 ingredients in a bowl.
  • In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
  • Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
  • Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and serve.

Notes

  • Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
  • Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness. 
  • Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
  • Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
  • Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

Nutrition

Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

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Strawberry Preserves

It’s easy to make your own homemade Strawberry Preserves. With just a few ingredients and a little time, you can create a delicious spread that captures the essence of fresh strawberries. Whether you spread it on toast, place a dollop on top of yogurt, or serve a spoonful on oatmeal or fluffy pancakes, it’s pure heaven…

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It’s easy to make your own homemade Strawberry Preserves. With just a few ingredients and a little time, you can create a delicious spread that captures the essence of fresh strawberries. Whether you spread it on toast, place a dollop on top of yogurt, or serve a spoonful on oatmeal or fluffy pancakes, it’s pure heaven in every bite.

Strawberry Preserves from weelicious.com

Why I Love This Recipe

  • Simple Ingredients: I love this strawberry preserves recipe because it’s only three ingredients and uses natural sweetener. With just strawberries, lemon juice, and honey, you can create a spread that’s bursting with fresh strawberry flavor, not loaded with sugar and has no pectin!
  • Naturally Sweetened: I love preserves that taste like pure strawberries with just a touch of added sweetness, so I decided to come up with my own recipe substituting honey for sugar. Making your own preserves allows you to control the sweetness and avoid any unnecessary additives.
  • Versatile Use: It’s perfect on toast (like this American Flag Toast), stirred into yogurt, or even as a topping for ice cream and other desserts. A dollop of fresh strawberry preserves makes everything better!

The Ingredients

  • Strawberries: Fresh, ripe strawberries provide the main flavor and natural sweetness. Look for berries that are bright red and perfectly ripe.
  • Lemon Juice: Adds a touch of acidity to balance the sweetness and enhance the strawberry flavor.
  • Honey: Natural sweetener that add sweetness without the use of refined sugar. You could also use agave nectar.

How to Make Strawberry Preserves

Prepping strawberries for preserve.

Step 1: Begin by washing, stemming, and halving the strawberries.

Pouring ingredients into sauce pan.

Step 2: Place the strawberries, lemon juice, and honey (or agave nectar) in a saucepan or pot.

Strawberry preserves cooking in pot.

Step 3: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered for 50-60 minutes or until mixture has thickened. Stir occasionally to prevent sticking and to help break down the strawberries.

Strawberry Preserves in glass jar.

Step 4: Allow the preserves to cool before transferring them to a jar or container with a lid. Store in the refrigerator and enjoy your homemade strawberry preserves!

Tips and Tricks

  • Adjust sweetness: Depending on the sweetness of your strawberries, you may want to adjust the amount of honey or agave nectar. Taste the mixture as it cooks and add more sweetener if needed.
  • Consistency: If you prefer smoother preserves, use a potato masher to break down the strawberries further as they cook. For chunkier preserves, leave the strawberries in larger pieces.
  • Add flavors: For a twist, you could combine a mixture of berries (raspberries, blueberries or blackberries) to make mixed berry preserves.

How to Store Homemade Strawberry Preserves

Store the cooled preserves in an airtight container or jars in the refrigerator for up to two weeks. You can also freeze the preserves for up to 3 months.

FAQs

How can I tell when strawberry preserves are done?

The preserves are done when most of the liquid has evaporated, and the mixture has thickened. It should have a jam-like consistency with little chunks of strawberries remaining.

Can I use frozen strawberries for preserves?

In a pinch, yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking to ensure the preserves thicken properly.

Knife spreading preserves on a piece of toast.

Serve Preserves with These Recipes

It’s so much fun to make your own strawberry preserves. This homemade strawberry preserves recipe will give you a strawberry preserve that has way less sugar than what you’d buy in the grocery store but is still absolutely delicious. Every morning, we’ve been enjoying these vitamin C-packed, gooey, chunky preserves, and we can’t get enough! If you love this recipe, be sure to leave a comment and rating below. 

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Strawberry Preserves

It is so easy to make strawberry preservers at home, and you control the amount of sweetener that goes into the final product.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1.5 cups
Calories 381kcal

Equipment

  • Sauce pan
  • mason jar with lid (for storage)

Ingredients

  • 2 pints strawberries (about 5 cups), stemmed and halved
  • juice of 1 lemon
  • 1/4 cup honey or agave nectar

Instructions

  • Begin by washing, stemming, and halving the strawberries.
  • Place the strawberries, lemon juice, and honey (or agave nectar) in a saucepan or pot and bring mixture to a boil over medium heat.
  • Reduce heat to low and simmer uncovered for 50-60 minutes, stirring occasionally until most of the liquid has evaporated (you want the preserves to have little chunks of strawberries).
  • Allow the preserves to cool before transferring them to a jar or container with a lid. Store in the refrigerator.

Notes

Storage: Store the cooled preserves in an airtight container or jars in the refrigerator for up to two weeks. You can also freeze the preserves for up to 3 months.
Adjust sweetness: Depending on the sweetness of your strawberries, you may want to adjust the amount of honey or agave nectar. Taste the mixture as it cooks and add more sweetener if needed.
Consistency: If you prefer smoother preserves, use a potato masher to break down the strawberries further as they cook. For chunkier preserves, leave the strawberries in larger pieces.

Nutrition

Calories: 381kcal | Carbohydrates: 97g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 1028mg | Fiber: 13g | Sugar: 78g | Vitamin A: 78IU | Vitamin C: 384mg | Calcium: 106mg | Iron: 3mg

Photo by Maren Caruso

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Air Fryer French Fries

Are you craving crispy air fryer fries that are easy to make and healthier than traditional deep-fried ones? This homemade Air Fryer French Fries recipe is super simple, and the fries turn out just as crispy and delicious as any fast food fries – without the guilt! Why I Love French Fries in the Air Fryer For…

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Are you craving crispy air fryer fries that are easy to make and healthier than traditional deep-fried ones? This homemade Air Fryer French Fries recipe is super simple, and the fries turn out just as crispy and delicious as any fast food fries – without the guilt!

Air fryer french fries served with ketchup and honey mustard.

Why I Love French Fries in the Air Fryer

For years I’ve made oven baked fries, but using an air fryer to make fries is a game-changer. Here are a few reasons why you should try this healthy air fryer fries method:

  • Less oil: Unlike deep frying, air frying requires minimal oil, making it a healthier option.
  • Quick and easy: With a cook time of just 18-20 minutes, you can have quick air fryer fries ready in no time.
  • Consistent results: The air fryer circulates hot air around the food, ensuring your fries are evenly cooked and perfectly crispy every time.
  • Classic Side Dish: Air fried fries are the ultimate side dish that pairs perfectly with everything from Easy Cheeseburger Sliders and Turkey Burgers to other mains like Pan Seared Beef Tenderloin and Southern Style Pork Tenderloin.

The Ingredients

  • Russet Potato: The best potatoes for fries are russet potatoes (aka Idaho potatoes) because they’re starchier and get super crispy. However, you could also use Yukon Gold potatoes, which will give you a still crispy exterior but a creamier inside.
  • Oil: Any oil you prefer works! Olive oil or avocado oil are our go-to’s. This ingredient is crucial for achieving that delicious, crispy air fryer fries texture.
  • Salt: Of course no fry is complete without salt, but feel free to add any seasonings you love to make these fries your own.

How to Make Air Fryer French Fries

Potatoes cut into fries on wooden cutting board.

Step 1: Scrub the potatoes and peel if desired (I leave the skins on!). Cut potatoes into even sticks about 1/2 inch thick.

Step 2: Place the fries in a bowl and drizzle with your chosen oil and the kosher salt. Toss them well to ensure each fry is coated. Alternatively, this step can be done directly in the air fryer basket using spray oil.

Air fried french fries in air fryer basket.

Step 3: Place the seasoned fries in the air fryer basket in a single layer. Cook for 18-20 minutes, shaking the basket halfway through to ensure even cooking.

Air fryer french fries on tea towel.

Step 4: Serve fries with favorite dipping sauce like ketchup, homemade ranch or BBQ sauce.

Tips and Tricks

  • Don’t overcrowd the basket: For the best air fryer fries, make sure to cook them with very little overlap (in a single layer preferably). If you have a lot of fries, cook them in batches. When you’ve finished all the batches, toss them all in together for 1-2 minutes (don’t worry about a single layer this time!) to warm/crisp them up.
  • Adjust seasoning to taste: Feel free to experiment with different seasonings. A sprinkle of garlic powder or paprika can elevate your homemade air fryer fries to a new level. You could even top with some parmesan cheese and parsley! YUM!
  • Each Air Fryer is Different: Keep in mind the cook time for crispy fries can vary depending on the size and model of your air fryer. Start checking them around the 12-15 minute mark until they’re cooked to your desired doneness. P.S. this is the air fryer I use!
  • Uniform Slices: For evenly cooked fries, make sure you cut your potatoes into uniform pieces. This ensures every fry gets perfectly crisp!

FAQs

How do I store and reheat leftover air fryer fries?

To store leftover air fryer fries, let them cool completely and then place them in an airtight container. Store leftovers in the refrigerator for up to 3 days. To reheat, place the fries back in the air fryer at 350°F for 3-5 minutes or until they are heated through and crispy again.

Air fryer fries

More Air Fryer Recipes

If you’re a fry lover, these air fryer fries will be your newest obsession! They’re perfectly crispy on the outside, tender on the inside and absolutely delicious. Let me know what you think of this recipe by leaving a rating and comment below!

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Air Fryer French Fries

Homemade french fries are super easy to make, and are just as crispy and delicious as any fast food fries.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 362kcal

Equipment

Ingredients

  • 1 large russet potato
  • 2 teaspoons olive, vegetable, avocado or canola oil
  • 1/2 teaspoon kosher salt

Instructions

  • Scrub the potatoes and peel (if desired). Cut potatoes into even sticks about 1/2 inch thick.
  • Place the fries in a bowl and drizzle with your chosen oil and the kosher salt. Toss them well to ensure each fry is coated. Alternatively, this step can be done directly in the air fryer basket using spray oil.
  • Place the seasoned fries in the air fryer basket in a single layer. Cook for 18-20 minutes, shaking the basket halfway through to ensure even cooking.
  • Serve fries with favorite dipping sauce.

Notes

  • Don’t overcrowd the basket: For the best air fryer fries, make sure to cook them with very little overlap (in a single layer preferably). If you have a lot of fries, cook them in batches. When you’ve finished all the batches, toss them all in together for 1-2 minutes (don’t worry about a single layer this time!) and warm/crisp them up.
  • Adjust seasoning to taste: Feel free to experiment with different seasonings. A sprinkle of garlic powder or paprika can elevate your homemade air fryer fries to a new level. You could even top with some parmesan cheese and parsley! YUM!
  • Each Air Fryer is Different: Keep in mind the cook time for crispy fries can vary depending on the size and model of your air fryer. Start checking them around the 12-15 minute mark until they’re cooked to your desired doneness. P.S. this is the air fryer I use!
  • Uniform Slices: For evenly cooked fries, make sure you cut your potatoes into uniform pieces. This ensures every fry gets perfectly crisp!

Nutrition

Calories: 362kcal | Carbohydrates: 67g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1181mg | Potassium: 1539mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 3mg

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Meal Plan — Week 29

How’s everyone summer going? We’ve been spending tons of time outside and by the pool and loving it! Here’s this week’s meal plan for you!  BREAKFAST: Smoothies this week are getting our days started off on the right foot and keeping us cool! We’re making Strawberry Peach Smoothies, Sunshine Smoothies, Tropical Smoothies and Crazy Healthy Smoothies. For brunch this weekend…

The post Meal Plan — Week 29 appeared first on Weelicious.

How’s everyone summer going? We’ve been spending tons of time outside and by the pool and loving it! Here’s this week’s meal plan for you! 

BREAKFAST:

Smoothies this week are getting our days started off on the right foot and keeping us cool! We’re making Strawberry Peach SmoothiesSunshine SmoothiesTropical Smoothies and Crazy Healthy Smoothies. For brunch this weekend we’re making Raspberry Pancakes!

SNACKS:

Snacks this week are going to be homemade Fruit Pop TartsNature CookiesStrawberry Parfaits and these insanely delicious Air Fryer Crispy Cheese Bites

LUNCH:

For lunch we’ve got Grilled Cheese Avocado Sandwiches which are SO good. Then we’re making Tuna Pasta SaladRainbow Waffles and another Heirloom Tomato Salad.

DINNER:

Sunday: Starting the week off with Miso Marinated Fish with Green Bean and Bacon Saute and Perfect Brown Rice

Monday: Shiitake Veggie Stir Fry for a quick and simple meatless Monday meal that everyone LOVES!

Tuesday: DIY Salmon Superfood Salad Bowl with tons of healthy toppings to add. These bowls are the ultimate build it yourself meal and we LOVE it. 

Wednesday: Mexican Enchiladas with Pressure Cooker Black Beans for our midweek meal! We’ll most likely have some leftovers of these for lunch too!

Thursday: Moo Shu Chicken over plain white rice. It’s incredible how quickly this recipe comes together!

Friday: Simple Pita Pizzas for pizza Friday! We’re also going to make some Graham Cracker Chocolate Dipped Ice Cream Sandwiches for our weekend treat! 

Saturday: Order in from local restaurant!

Hope you all have a great week making delicious food!

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Strawberry Popsicles

Summer is the perfect time to enjoy refreshing, homemade Strawberry Popsicles. These delicious treats are not only easy to make but are also a healthier alternative to store-bought options that are loaded with sugar. With just three simple ingredients, you can create a delightful dessert that the whole family will love. Why I Love This…

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Summer is the perfect time to enjoy refreshing, homemade Strawberry Popsicles. These delicious treats are not only easy to make but are also a healthier alternative to store-bought options that are loaded with sugar. With just three simple ingredients, you can create a delightful dessert that the whole family will love.

Strawberry popsicles on a plate.

Why I Love This Recipe

  • Easy to Make: Homemade popsicles are easier to make than you’d think! Just blend your ingredients, pour into popsicle molds, and freeze!
  • Naturally Sweetened: I love making my own strawberry popsicles because I can control the ingredients. This recipe just calls for strawberries, a touch of lemon juice and is naturally sweetened with honey!
  • Kid-Friendly: Your kids will love the naturally sweet, fruity flavor, and you’ll love that it’s a healthier treat for them.
  • Perfect for Summer: Popsicles are the perfect treat to cool down with on a hot summer day. Try Rainbow Fruit Popsicles, Coconut Fruit Popsicles and Strawberry Yogurt Ice Pops if you’re looking for more popsicle ideas!

The Ingredients

  • Strawberries: Fresh strawberries are the star of this recipe! They provide natural sweetness and a vibrant red color. Plus, strawberries are rich in vitamins, antioxidants, and fiber.
  • Lemon Juice: This adds a touch of tartness that balances the sweetness of the strawberries and enhances the overall flavor of the popsicles.
  • Honey: If your strawberries are sweet enough, you could leave out the honey, but I usually add a touch anyway. You can also use agave or maple syrup if you prefer.

How to Make Homemade Strawberry Popsicles

Strawberries, lemon juice and honey in small blender.

Step 1: Place the strawberries, lemon juice and honey in a food processor or blender and puree.

Pouring strawberry puree into popsicle mold.

Step 2: Pour several tablespoons of the puree into the individual popsicle molds. (Follow the manufacturers directions for your mold).

Strawberry Popsicles in molds.

Step 3: Freeze overnight or a minimum of 5 hours.

Hand holding strawberry popsicle.

Step 4: Remove popsicle from mold and serve.

Tips and Tricks

  • Easily Removing Popsicles: Run warm water over the outside of the molds for a few seconds to help release the popsicles easily.
  • Choosing Strawberries: Select ripe, sweet strawberries for the best flavor. You can use fresh or frozen strawberries.
  • Adding Texture: For added texture, consider chopping a few strawberries into small pieces and adding them to the puree before freezing.

FAQs

How long do homemade popsicles last in the freezer?

Homemade popsicles can be stored in the freezer for up to 3 months, although they are best enjoyed within the first few weeks for optimal freshness.

How do I make popsicles without popsicle molds?

To make popsicles without molds, use small paper cups and insert a wooden stick once the mixture is partially frozen (about 1-2 hours).

Can I serve strawberry popsicles to my baby?

It’s best to consult with your pediatrician before introducing new foods to your baby. However, if your baby is over six months old and has already been introduced to strawberries with success, then these popsicles can be a refreshing treat! Just leave out the honey for babies under 1 year old.

Strawberry popsicles in popsicle molds.

More Strawberry Recipes

Strawberry popsicles are sure to become a favorite summertime treat for the whole family. Get your strawberries ready and make your own today! Let me know what you think of this recipe by leaving a rating and comment below!

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Strawberry Popsicles

Naturally sweetened, bright red Strawberry Popsicles are sure to make your family's eyes light right up!
Course Dessert
Cuisine American
Prep Time 5 minutes
Freezing Time: 5 hours
Total Time 5 hours 5 minutes
Servings 12
Calories 30kcal

Ingredients

  • 2 1/4 cups strawberries, stems removed
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or agave

Instructions

  • Place the strawberries, lemon juice and honey in a food processor or blender and puree.
  • Pour several tablespoons into the individual molds. (Follow the manufacturers directions for your mold).
  • Freeze overnight (or a minimum of 4-5 hours).
  • Serve.

Notes

  • Easily Removing Popsicles: Run warm water over the outside of the molds for a few seconds to help release the popsicles easily.
  • Choosing Strawberries: Select ripe, sweet strawberries for the best flavor. You can use fresh or frozen strawberries.
  • Adding Texture: For added texture, consider chopping a few strawberries into small pieces and adding them to the puree before freezing.
  • A note for babies: It’s best to consult with your pediatrician before introducing new foods to your baby. However, if your baby is over six months old and has already been introduced to strawberries with success, then these popsicles can be a refreshing treat! Just leave out the honey for babies under 1 year old. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Fiber: 1g | Sugar: 6g

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Meal Plan — Week 28

I’m still in shock that it’s July! I hope you all had a wonderful 4th! Summer produce is still at its peak, and I can’t get enough. Here’s our family’s meal plan for the week.  BREAKFAST: More smoothie of course! It’s our favorite way to start the day. This week we’re making Green Breakfast Smoothie, Cotton Candy…

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I’m still in shock that it’s July! I hope you all had a wonderful 4th! Summer produce is still at its peak, and I can’t get enough. Here’s our family’s meal plan for the week. 

BREAKFAST:

More smoothie of course! It’s our favorite way to start the day. This week we’re making Green Breakfast SmoothieCotton Candy SmoothieDragon Berry Smoothie and Vanilla Cinnamon Date Shake. We’re also having Chocolate Pancakes for weekend brunch. 

SNACKS:

For snacks this week we’re going to make some Coconut Chia Breakfast Pudding as well as Protein BallsPeanut Butter French Toast Sushi Rolls and Strawberry Muffins

LUNCH:

For lunch we’ve got Turkey Club Lettuce WrapsMediterranean Chopped Salad, this beautiful Caprese Quiche and Uncrustables

DINNER:

Sunday: For Sunday supper we’re making this simple Air Fryer Salmon with a big Heirloom Tomato Salad and Cauliflower Steaks

Monday: Mapo Tofu with Brown Rice for an easy meatless Monday meal. Who needs takeout when you can make it at home!

Tuesday: Chicken Fajitas with Spanish Rice and Black Beans. We love fajitas because everyone gets to make theirs exactly how they like it!

Wednesday: We’re making The Best Turkey Burger (that has a secret ingredient for added nutrition) with all the toppings and Air Fryer French Fries. It’s simple but so yum!

Thursday: Chicken, Peach & Bell Pepper Skewers with Brown Rice Cakes and Sugar Snap Pea and Asparagus Saute. These skewers are SO delicious and a great recipe for your summer peaches. 

Friday: Pizza Muffins with a simple side salad. We’re also going to make this Peach Cake for dessert and to snack on throughout the weekend. 

Saturday: Order in from local restaurant!

Hope you all have a great week making delicious food!

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Summer Pasta Salad

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts. Why I Love This Recipe The Ingredients * For a full list of measurements and instructions, see the recipe card below* How to Make…

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This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts.

Why I Love This Recipe

  • Simple Yet Delicious: The combination of sweet corn, crunchy asparagus, and juicy cherry tomatoes creates a delightful medley of flavors that capture the essence of summer in every bite.
  • Versatile: This easy pasta salad recipe is perfect as a side dish for picnics and barbecues, or as a light lunch or dinner.
  • Compliments Many Mains: The simple flavors in this pasta salad pair well with almost any main dish. Try it with your favorite burgers, Crock Pot Ribs, Southern Style Pork Tenderloin, or grilled marinated chicken.
  • Easy to Make: This dish is easy to prepare and can be made ahead of time, making it a hassle-free option for any event.

The Ingredients

Summer Pasta Salad Ingredients
  • Small Shaped Pasta: For this pasta salad opt for macaroni, fusilli, penne, farfalle or any other small shaped pasta that you love.
  • Corn: One of my favorite summertime vegetables, corn is full of fiber as well as high in beta-carotene, vitamin B1 and C. Plus, it’s absolutely delicious!
  • Asparagus: Another spring and summer veggie favorite! Don’t forget to remove the stems by snapping the stalks at their natural break.
  • Cherry tomatoes: Tomatoes add sweetness and some juicy texture to this pasta salad. 
  • Olive oil: Brings everything together by coating the pasta and veggies, adding a rich flavor and enhancing the overall taste and texture of your delicious summer pasta salad.
  • Lemon juice: Adds a little bit of acidity to brighten up the flavors.
  • Parmesan cheese: This ingredient is optional if you need a dairy free pasta salad, but I love how much flavor and creaminess it adds to the dish.
  • Fresh basil: For garnish and to add some color to the salad!

* For a full list of measurements and instructions, see the recipe card below*

How to Make Summer Pasta Salad

Boiled macaroni noodles in bowl.

Step 1: Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain the pasta and set aside.

Chopped asparagus in a bowl and corn off the cob in a bowl.

Step 2: Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.

Summer pasta salad ingredients in a bowl.

Step 3: Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Summer pasta salad.

Step 4: Refrigerate until ready to serve. Serve cold with favorite main dish.

Tips and Tricks

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious.
Summer pasta salad in serving bowl.

More Favorite Summer Salads

This pasta salad recipe might seem too simple, but that’s the beauty of it. Each ingredient gets to shine while complimenting the others really well. This recipe is one of our go-to dishes during the summer, and I think you’ll love it too! Let me know what you think by leaving a comment and rating below!

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Summer pasta salad in serving bowl.
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Summer Pasta Salad

Packed with seasonal vegetables and vibrant flavors, Summer Pasta Salad is the ultimate summer side dish sure to become a staple at your cookouts.
Course Lunch, Main Dish, Side
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 379kcal

Ingredients

  • 16 ounces pasta (fusilli, macaroni or other small pasta shape)
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 ears of corn, yellow or white
  • 1 pound asparagus, stems removed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon olive oil
  • 1/4 cup parmesan cheese, if desired
  • basil, for garnish

Instructions

  • Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain and set aside.
  • Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes.
  • When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
  • Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Notes

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious. 
  • Storage: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 379kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1.349mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg

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