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Ground Beef and Broccoli Recipe

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This 30-minute Ground Beef and Broccoli recipe is a quick, one-pan meal made with a coconut aminos sauce, making it gluten-free and soy-free. Serve it over rice for a flavorful, easy dinner that everyone will love.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 20 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Paleo, Ancestral diet, Gluten-free and grain-free options with swaps for rice
  • Tools Needed: large stainless steel pan or a wok
  • Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Ground Beef and Broccoli Recipe

I get it—on busy nights, it feels like there’s never enough time to make a meal that’s both tasty and nourishing.

That’s exactly why I love recipes like this one-pan ground beef and broccoli —it’s quick, budget-friendly, and packed with flavor.

Plus, I finally got to break in my shiny new stainless steel wok from Costco. And it's a keeper.😍 There’s something so exciting about using a new kitchen tool, right? It made cooking this dish even more fun, and the results were perfectly cooked, nutrient-dense, and full of flavor. All under 30 minutes. Faster than you can grab take-out!

image of Prepare and Nourish owner

Ingredients

Ingredients for ground beef and broccoli arranged on a white table.
  • Ground beef: Using 85/15 ground beef provides the best balance of fat and flavor, preventing the meat from drying out. If using leaner beef, add a teaspoon of avocado oil to boost flavor (because fat is flavor!).
  • Broccoli: Make sure to use uniform, bite-sized broccoli florets to ensure even cooking and a nice fork-tender texture. Cutting the broccoli into similar sizes prevents some pieces from becoming too soft while others remain undercooked.
  • Aromatics: Ground beef and broccoli go well with ginger and garlic as they both add that Asian-inspired flavor to the dish. You can add crushed red pepper flakes here too or save them for garnish only.
  • Sauce: A simple blend of beef broth (you'll love my beef bone broth recipe), coconut aminos, fish sauce, and hot honey creates a rich umami base with a perfect balance of savory, sweet, and slightly tangy flavors. Whisking in arrowroot starch will help thicken the sauce and create a velvety texture.
  • Finishing touches: Finally, a drizzle of toasted sesame oil brings everything together (but we're not heating the oil - just a finishing drizzle!), diced green onions, and white sesame seeds.

Substitutions and Variations

  • Thickening options - Instead of arrowroot powder (I like using this for gluten-free option), use tapioca starch, or even organic cornstarch. If you're not gluten-free, regular all-purpose flour will also work to thicken the sauce.
  • Sauce adjustments - Coconut aminos is an excellent soy-free alternative to soy sauce but you could use soy or tamari sauce if gluten isn't a concern. Similarly, swap the hot honey for regular honey with a pinch of chili flakes or a teaspoon of coconut sugar.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Make this ground beef and broccoli recipe truly ancestral by using an Ancestral Blend (my own recipe coming soon but Force of Nature has excellent products!) - a mix of ground beef with organ meats like liver and heart - for a nutrient-dense twist. Pair it with homemade bone broth rice for added minerals and gut-healing benefits and you have a comforting and deeply nourishing meal.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.

How to Make Ground Beef and Broccoli

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Ground beef with garlic in a pan.

Step 1. Sauté

Heat a large stainless steel pan over medium-high heat. Add ground beef and cook, breaking it up, until browned and fully cooked. Stir in the garlic and ginger, cooking for about a minute until fragrant.

A sauce in a white bowl with a whisk inside.

Step 2. Whisk

In a small bowl, whisk together the beef broth, coconut aminos, fish sauce, hot honey, and arrowroot powder until smooth. Make sure the arrowroot starch is broken up (it can get clumpy).

Ground beef and broccoli in a pan

Step 3. Steam

Add the broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce the heat to medium. Let steam for a few minutes until the broccoli is tender but still crisp and the sauce has thickened. Time is your friend here.

Ground beef and broccoli in a pan.

Step 4. Garnish

Drizzle with toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.

Helpful Tips

  1. Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor. 
  2. Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce. 
  3. Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency. 
  4. Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli. 

Troubleshooting

  • Broccoli not cooked through? It may need a little more time steaming. Simply cover the skillet again and let it cook for another 2-3 minutes until the broccoli reaches desired tenderness.
  • Sauce clumping? If the arrowroot powder doesn't fully dissolve, whisk it more thoroughly with the broth and other ingredients before adding it to the pan. It helps to add it slowly and whisk continuously. You got this!
💭Meal Prep Suggestion!
For easy meal prep, chop the broccoli, mince the garlic and ginger, and whisk the sauce in advance. Cook the beef mixture and store it separately in the fridge for up to three days. When ready to eat, reheat the beef with a splash of broth, add the broccoli, and toss everything with the sauce until heated through. Serve with rice or noodles for a fast, nourishing meal.
Ground beef with broccoli and rice on a plate, with extra ground beef and broccoli in a pan on the side.

Serving Suggestions

The most obvious way to serve this ground beef and broccoli recipe is over a bed of bone broth rice. You could use cauliflower rice for a low-carb option or spaghetti squash (check out how to cut spaghetti squash to get long strands).

If you, like me, try to limit your carbs - I still serve it over a small side of rice but focus on the ground beef and broccoli part.

Garnish with sesame seeds and fresh green onions. If you find that the sauce absorbed into the meat and broccoli, add a few splashes of coconut aminos and a drizzle of sriracha for some moisture but otherwise, it's good as is.

To round off the meal, consider serving some simple salads like cabbage and cucumber salad or Asian cucumber salad. And I always like adding a small serving of a fermented food like spicy sauerkraut or kimchi.

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.

Frequently Asked Questions

How do I store and reheat ground beef and broccoli?

Store leftover ground beef and broccoli in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, warm it in a skillet over medium heat, stirring occasionally, and add a splash of broth if the sauce has thickened too much.

Can I freeze ground beef and broccoli?

Yes, you can freeze this. Transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this with frozen broccoli?

Yes, you can use frozen broccoli, but keep in mind that it releases more water as it cooks, which can thin out the sauce. To counteract this, cook it uncovered for the last few minutes to allow excess moisture to evaporate. You may also need to extend the cooking time slightly to ensure the broccoli is fork-tender. That said, I personally haven't tested this with frozen broccoli, so results may vary!

Looking for more ground beef recipes? Here are some ideas:
Did you make this ground beef and broccoli recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Ground beef with broccoli and rice on a plate, with extra ground beef, broccoli in a pan, and spices on the side.
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Ground Beef and Broccoli

This 30-minute Ground Beef and Broccoli recipe is a one-pan, gluten-free, soy-free dish with an Asian-inspired coconut aminos sauce. Serve with rice or noodles.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: ground beef and broccoli, ground beef and broccoli recipe
Servings: 4
Calories: 393kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound ground beef
  • 4 garlic cloves minced
  • 1" knob knob ginger grated
  • 1 cup beef broth
  • ¼ cup coconut aminos
  • 2 tablespoons fish sauce
  • 1 tablespoon hot honey
  • 2 tablespoons arrowroot powder
  • 5 cups broccoli florets
  • 1 teaspoon toasted sesame oil
  • bone broth rice for serving
  • sesame seeds and green onions for serving

Instructions

  • Heat a large stainless steel pan over medium-high heat. Add 1 pound ground beef and cook, breaking it up, until browned and cooked through. Stir in the 4 garlic cloves and 1" knob knob ginger and cook for about 1 minute, until fragrant.
  • In a small bowl, whisk together the 1 cup beef broth, ¼ cup coconut aminos, 2 tablespoons fish sauce, 1 tablespoon hot honey, and 2 tablespoons arrowroot powder until smooth.
  • Add the 5 cups broccoli florets to the skillet and pour in the sauce. Stir well to coat, then cover and reduce heat to medium. Let steam for 3-4 minutes, until broccoli is tender but still crisp. The sauce should thicken by that time.
  • Drizzle with 1 teaspoon toasted sesame oil and toss to combine. Serve over bone broth rice and garnish with sesame seeds and green onions.

Notes

Storage: Transfer leftover ground beef and broccoli to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer to a small skillet over medium heat and stir occasionally until warmed through. If the sauce has thickened, add a splash of broth to loosen up while reheating. 
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat per instructions. 
Helpful Tips:
  1. Brown the beef until crispy. This gives major flavor - cook the ground beef until it's browned and slightly crispy before adding the garlic and ginger. The caramelized bits at the bottom of the pan will add rich flavor. 
  2. Whisk the sauce ingredients well. If using arrowroot powder (instead of all-purpose flour), make sure that it dissolves completely in the broth mixture to prevent any clumps from forming in the sauce. 
  3. Adjust sauce thickness. If the sauce is too thin, whisk in a bit more arrowroot powder to thicken it. If it's too thick, add more broth to balance the consistency. 
  4. Steam the broccoli properly. Cover the skillet while the broccoli steams to retain moisture and make sure the florets cook evenly while staying crisp. But be careful not to overcook to avoid mushy broccoli. 
Troubleshooting: 
Broccoli not cooked through? It may need a little more time steaming. Simply cover the skillet again and let it cook for another 2-3 minutes until the broccoli reaches desired tenderness. 
Sauce clumping? If the arrowroot powder doesn't fully dissolve, whisk it more thoroughly with the broth and other ingredients before adding it to the pan. It helps to add it slowly and whisk continuously.
 

Nutrition

Calories: 393kcal | Carbohydrates: 20g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1383mg | Potassium: 740mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 102mg | Calcium: 89mg | Iron: 3mg

Smoked Salmon Poke Bowl

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This Smoked Salmon Poke Bowl offers all the flavors of a classic poke bowl but made with smoked salmon instead of raw fish. It's served on a bed of rice, topped with fresh cucumber and carrot ribbons, and drizzled with a tangy coconut aminos-based sauce.

Smoked salmon in a white bowl, served with sliced cucumber, sesame seeds, and soy sauce on the side.
Looking for more seafood recipes? 
Check out blackened fish tacos, ukha soup, and fish en papillote.
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Recipe Overview

  • Prep and Cook Time: 15 minutes
  • Cooking Method: No-cook
  • Dietary Info: Whole30, Paleo, Gluten-free and grain-free options with swaps
  • Tools Needed: sharp knife, cutting board, and mixing bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Smoked Salmon Rice Bowl

If raw fish isn't your thing, ala salmon poke bowl, this is the poke bowl for you! Smoked salmon gives you all the flavor without the "what's in my mouth?" moment.

It's perfect for summer - fresh, light, and tropical without the sunburn. Plus, it comes together in minutes, no sweat, and no heat required (because rice should be meal prepped ahead of time anyway).

You'll feel like you're being healthy with all those omega-3s, but it's so tasty you'll forget you're eating nutritious food.

And let us not forget the secret weapon: that umami-subtly-sweet sauce. Pro tip: Double the sauce for all your other favorite recipes!

And while you're at it, you will love my salmon sushi bake recipe (which also does not flaunt any raw fish).

image of Prepare and Nourish owner

Ingredients for Smoked Salmon Poke Bowl

Ingredients for smoked salmon on a white tabletop.
  • Smoked salmon: Unlike traditional poke bowls that use raw fish, smoked salmon is a great alternative for those who prefer something cooked or cured, in this case.
  • Rice: If you're going for the traditional rice, use sushi rice as it is slightly sticky, making it perfect for holding the toppings together and absorbing the sauce. You can also use bone broth rice for extra nutrition.
  • Toppings: I always like a combination of crunchy toppings like fresh cucumber, carrot ribbons, green onions, and furikake or sesame seeds as well as creamy toppings like avocado and sriracha mayo. And be sure to brush up on multiple ways on how to cut cucumber for sushi and other recipes.
  • Sauce: The simple poke sauce blends umami, heat, and sweetness with coconut aminos, toasted sesame oil, tangy rice vinegar, spicy sriracha, and a touch of hot honey for balance.

Substitutions and Variations

  • Make it grain-free - Swap the rice with riced cauliflower or mixed greens and make a large salad instead.
  • Other toppings - Add fried shallots, edamame (soy in moderation is a-okay!), pickled ginger, or seaweed salad. You can also cut up some nori (seaweed) and sliced radishes for extra crunch. Don't forget to top with fermented jalapenos, kimchi, or spicy sauerkraut for some probiotic action.
Smoked salmon in a white bowl, served with sesame seeds on the side.

How to Make Smoked Salmon Bowl

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

A clear bowl of sauce with a spoon inside.

Step 1. Prepare

Cook rice according to package instructions. Evenly distribute the cooked sushi rice between two bowls. In a small bowl, whisk together coconut aminos, sesame oil, rice vinegar, hot honey, and sriracha. Set aside.

Assembling smoked salmon in a white bowl.

Step 2. Assemble

Assemble the smoked salmon, avocado, cucumber, carrot, and green onions over the rice. Drizzle with the prepared sauce and sprinkle with sesame seeds and any additional toppings if desired.

Helpful Tips

  1. Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
  2. Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
  3. Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
  4. Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld.
💭Meal Prep Suggestion!
For meal prep, cook rice and store in individual containers. Pre-slice smoked salmon and keep in the fridge. Chop veggies like cucumber, carrots, and green onions then store them separately. Make the umami-sweet sauce in advance and store in small jars. When ready to eat, simply assemble the rice, salmon, veggies, and drizzle with the sauce. Quick and easy!
Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.

Serving Suggestions

We love serving this smoked salmon rice bowl with a generous drizzle of the umami-sweet sauce and add extra toppings like sesame seeds or a sprinkle of furikake for added flavor.

This bowl is perfect on its own but makes a great addition to a summer meal spread too. Serve with a side of Asian cucumber salad (it's sooo good with poke flavors). 

More smoked salmon poke bowl pairing suggestions:
Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.

Frequently Asked Questions

How do I store smoked salmon rice bowl?

Store leftover smoked salmon bowl in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers but I recommend keeping all the components separate to maintain freshness. The sauce can be stored in a small jar in the fridge for up to 2 weeks.

Can I freeze smoked salmon poke bowl?

No, I don't recommend it as the fresh ingredients will lose its texture and flavor once thawed. Some dishes are best enjoyed fresh. 

Looking for more healthy seafood recipes? Here are some ideas:
Did you make this smoked salmon rice bowl? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Smoked salmon in a white bowl, served with sesame seeds and soy sauce on the side.
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Smoked Salmon Poke Bowl

This Smoked Salmon Poke Bowl has smoked salmon (no raw fish!), rice, fresh veggies, and a tangy coconut aminos-based sauce.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Main Course, Seafood
Cuisine: American
Keyword: smoked salmon bowl, smoked salmon poke bowl, smoked salmon rice bowl
Servings: 2
Calories: 390kcal
Author: Anya @ Prepare & Nourish

Ingredients

Sauce

Poke Bowl

  • 1 cup cooked sushi rice
  • 6 ounces smoked salmon sliced
  • ½ avocado diced
  • ½ cucumber thinly sliced in half-moons
  • 1 carrot cut into ribbons
  • 2 green onions chopped
  • 1 tablespoon sesame seeds

Instructions

  • Cook rice according to package instructions. Divide the 1 cup cooked sushi rice between the two bowls. In a small bowl, whisk together the 4 tablespoons coconut aminos, 2 teaspoons sesame oil, 2 teaspoons rice vinegar, 1 teaspoon hot honey, and 1 teaspoon sriracha. Set aside.
  • Arrange the 6 ounces smoked salmon, ½ avocado, ½ cucumber, 1 carrot, and 2 green onions on top of the rice.
  • Drizzle with the prepared sauce and sprinkle with 1 tablespoon sesame seeds and other toppings if desired.

Notes

Storage: Keep the assembled poke bowl in one airtight container, but store the sauce separately to prevent fogginess. When ready to eat, drizzle the sauce over the bowl and toss gently for best texture. Or for longer storage, keep all the ingredients completely separate and assemble when ready to serve. 
Helpful Tips: 
  1. Cool rice slightly. To prevent warming the smoked salmon and wilting the veggies, let the rice cool slightly before assembling. Spread it on tray or baking sheet to cool faster.
  2. Soak veggies in cold water. For extra crunch, soak cucumbers in ice water for 5 minutes, and to make carrot ribbons curlier, let them sit in cold water after slicing.
  3. Flavor the rice. This is optional but you can add a splash of rice vinegar and toasted sesame oil to the rice as soon as it's cooked to add extra flavor. I prefer to flavor it with the coconut aminos sauce but this is also an easy way to amp up the flavor.
  4. Make the sauce in advance. Let the sauce sit for 10-15 minutes before using to allow the flavors to meld. 

Nutrition

Calories: 390kcal | Carbohydrates: 38g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 1431mg | Potassium: 657mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 2mg

Classic House Salad

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Fresh and crisp, this House Salad is inspired by the popular Olive Garden salad, featuring a simple bed of romaine lettuce, tomatoes, red onions, pepperoncini, olives, and croutons, all tossed with a classic house salad dressing made with wholesome, real food ingredients you can feel good about.

A fresh green salad on a white plate with tomatoes, onions, olives, and croutons, plus two gold forks beside it.

What's a House Salad?

I thought you'd never ask. A house salad is the go-to, signature salad served at a restaurant. It's simple, fresh, and made with staple ingredients like crisp greens, tomatoes, onions, and a tangy dressing.

It's called a "house" salad because it reflects the restaurant's unique touch, much like a chef's special. Think of it as the little black dress of salads - versatile, effortless, and always a classic!

And when it comes to iconic house salads, the Olive Garden house salad is the ultimate example. It's beloved for its perfect balance of crisp lettuce, juicy tomatoes, shredded cheese, and a delightful (now can be found in a grocery store near you) Italian dressing that brings it all together. It's a crowd-pleaser, and I don't know a single soul who doesn't secretly love it. 

Looking for more fresh salad recipes? 
Check out classic Caesar salad, chopped Mediterranean salad, and chicken chopped salad.
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Recipe Overview

  • Prep and Cook Time: 15 minutes to prep
  • Cooking Method: No-cook
  • Dietary Info: Low-Carb, Whole30, Paleo, GAPS, Ancestral diet, Gluten-free if skip croutons
  • Tools Needed: salad spinner, large bowl
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This House Salad

I’ll be honest—there was a time when I went to Olive Garden just for the bottomless soup and salad (okay, and maybe a breadstick or two... or five).

That giant bowl of crisp greens, tangy dressing, and all the good stuff like olives and pepperoncini? And the freshly shredded Parmesan cheese keeps coming until you start questioning your life choices and whether you really needed all that cheese.

It was oddly addictive. No?

This homemade version brings back all those cozy, carb-loaded memories, but with cleaner ingredients and way more flavor. Plus, no need to flag down the server for a refill—I can eat as much as I want!

image of Prepare and Nourish owner

Ingredients for Classic House Salad

House salad ingredients arranged on the table.
  • Lettuce greens: I usually use a combination of whatever I can get at the farmer's market that weekend. Romaine lettuce is hardier while green leaf and red leaf bring variety and color to the salad. I would avoid using delicate mixed greens though as they don't hold their shape well under all the ingredients.
  • Cherry tomatoes: Also grape tomatoes will work great. If you don't have small bite-size variety of tomatoes, feel free to use Roma tomatoes and slice them crosswise into small rounds.
  • Red onion: Look for an onion that is heavy for its size with tight, dry skins. Avoid onions with soft spots or sprouting. To keep up with the visual appeal of Olive Garden copycat salad, I like to cut them into rings.
  • Black olives: I buy a case from Azure Standard because their black olives are free from ferrous gluconate. They may not be as deep black in color, but they’re a cleaner, more natural option.
  • Pepperoncini peppers: I love Jeff's Garden whole pepperoncini peppers as they use turmeric and beta-carotene instead of artificial food dyes. Plus, the briny, zesty flavor is delicious too.
  • Croutons: You can totally omit this, but I agree with the rest of the family, croutons can make or break a salad. Grab your favorite stale bread (sourdough, gluten-free, einkorn bread, etc) and make these air fryer croutons in 10 minutes.
  • Parmesan cheese: Always choose real Parmesan (a nice wedge of Parmigiano-Reggiano from Costco is excellent) and grate it fresh for best flavor.
  • Dressing: A blend of avocado oil, apple cider vinegar, mayonnaise, sea salt, garlic powder, onion powder, dried thyme, oregano, and basil comprises of this simple house dressing. You can make a big batch on the weekend and keep it in the fridge until ready to toss.

Variations

  • Veggies - Add whatever veggies your heart desires. Sliced cucumbers, red bell peppers, or julienned carrots all can be part of a house salad (just not Olive Garden house salad, iykyk).
graphic of fork and spoon connected in a plant.

Make it Ancestral

It would be a stretch to call the Olive Garden cuisine traditional or aligned with the ancestral diet, but that doesn’t mean you can’t enjoy a modern recipe with an ancestral twist. By making this salad at home using the highest quality ingredients, you can elevate a familiar dish to a nutrient-dense, wholesome meal that honors traditional eating habits.

A fresh green salad with tomatoes, onions, olives, and croutons is served on a white plate, accompanied by two gold forks on the side.

How to Make House Salad Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

A house salad served in a white bowl.

Step 1. Assemble

In a large serving bowl, add the mixed greens, whole cherry tomatoes, sliced red onions, black olives, and most pepperoncini peppers. I like to keep the cheese and croutons for last but do what you prefer.

Stirring the sauce in a clear jar.

Step 2. Whisk

In a small bowl or mason jar, whisk the salad dressing ingredients until thoroughly combined. If using a jar, cover it tightly and shake vigorously. Toss salad with dressing and serve immediately.

Helpful Tips

  1. Start with dry lettuce - After washing, use a salad spinner or pat the lettuce dry with a clean kitchen towel. I also like to set it aside to air dry as much as possible. Any moisture on the lettuce will prevent the salad from sticking.
  2. Slice veggies thinly - If you're going for that Olive Garden copycat look-alike, slice the red onions and tomatoes into thin rounds and tuck them in the lettuce for even distribution. 
  3. Assemble in layers - Start with a layer of lettuce, then add tomatoes, onions, and olives, creating a few more layers to ensure everything is evenly distributed.
  4. Toss just before serving - Add dressing right before serving to prevent the salad from getting soggy. To keep the croutons crunchy, sprinkle them on top instead of mixing them in.

Troubleshooting

  • Too watery on the bottom of the bowl? That means the dressing isn't sticking to the lettuce. Make sure to thoroughly dry the greens after washing and toss gently with just enough dressing to coat evenly.

Product Highlight!

Salad Spinner

A salad spinner is the ultimate hack for crisp, dry lettuce—no more soggy salads or endless paper towels! Just spin, shake, and enjoy perfectly fresh greens in seconds.

Grab yours →
salad spinner
💭Meal Prep Suggestion!
Wash and properly dry your greens, then store them in an airtight container with a paper towel to absorb moisture; they’ll stay fresh for about 5-7 days. Salad dressing can be made ahead and stored in a sealed jar in the fridge for up to 2 weeks. Sliced onions should be stored in an airtight container in the fridge and will stay fresh for 3-5 days.
Drizzling the sauce over the salad on a white plate.

Serving Suggestions

If you were at my makeshift Olive Garden restaurant, I'd serve up some hearty Zuppa Toscana (all you can eat, of course!) along with this classic house salad. That always makes such a delicious nostalgic meal, real-food style.

Here are some more ideas to serve this house salad with:

Soups: Serve Instant Pot chicken wild rice soup or hamburger soup.

Main dish: Pair house salad with braised chuck roast, chicken liver and onions, slow cooker duck, or oven-baked sausage and peppers.

Warm sides: If you're looking for a warm side, try these buttered potatoes or roasted butternut squash.

A salad is on a white plate, with two forks beside it.

Frequently Asked Questions

How do I store the house salad?

If the salad is already tossed with dressing, it won’t last long before wilting and becoming soft, but you can store the leftovers in an airtight container for up to 1 day. These glass snap containers are perfect for leftovers.

How can I meal prep this salad for a party?

To meal prep the salad for a party, wash and store the greens separately in an airtight container with a paper towel, and keep the veggies and dressing in separate containers. Assemble the salad just before serving, adding the dressing last and tossing gently. Store any crunchy toppings like croutons separately to keep them fresh.

How is this house salad different from a garden salad?

A garden salad typically refers to a simple mix of fresh, raw vegetables like lettuce, tomatoes, cucumbers, and carrots, often with a light vinaigrette dressing. On the other hand, a house salad is usually a signature salad specific to a restaurant, often with a similar base but may include additional ingredients like olives, pepperoncini, cheese, and a more distinctive or creamy dressing, making it a bit more special or personalized.

Looking for more related recipes? Here are some ideas:
Did you make this house salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

A fresh green salad on a white plate with tomatoes, onions, olives, and croutons, plus two gold forks beside it.
Print Recipe
No ratings yet

Classic House Salad

Enjoy a fresh, crispy House Salad recipe (Olive Garden salad copycat) made from scratch with wholesome, real food ingredients.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: house salad, house salad recipe
Servings: 4
Calories: 305kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 6 cups mixed greens romaine, green leaf, red leaf
  • 1 cup cherry tomatoes halved
  • ½ cup red onion thinly sliced
  • 1 cup black olives
  • 1 cup pepperoncini peppers
  • ⅓ cup shredded Parmesan cheese
  • 1 cup croutons

House Salad Dressing

Instructions

  • In a large serving bowl, add 6 cups mixed greens, 1 cup cherry tomatoes, ½ cup red onion, 1 cup black olives, and 1 cup pepperoncini peppers.
  • In a small bowl, whisk the salad dressing ingredients, including ¼ cup avocado oil, 2 tablespoons apple cider vinegar, 1 ½ tablespoons mayonnaise, ¾ teaspoon sea salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 teaspoon dried herbs like thyme, oregano, and basil.
  • Drizzle the salad dressing over the salad and toss to combine.
  • Top with 1 cup croutons and ⅓ cup shredded Parmesan cheese and serve immediately.

Notes

Storage: Store the salad in an airtight container in the refrigerator for up to 1 day, keeping the dressing and croutons separate to prevent fogginess. For the best texture, add dressing and croutons just before serving. 
Helpful Tips:
  1. Start with dry lettuce - After washing, use a salad spinner or pat the lettuce dry with a clean kitchen towel. I also like to set it aside to air dry as much as possible. Any moisture on the lettuce will prevent the salad from sticking.
  2. Slice veggies thinly - If you're going for that Olive Garden copycat look-alike, slice the red onions and tomatoes into thin rounds and tuck them in the lettuce for even distribution. 
  3. Assemble in layers - Start with a layer of lettuce, then add tomatoes, onions, and olives, creating a few more layers to ensure everything is evenly distributed.
  4. Toss just before serving - Add dressing right before serving to prevent the salad from getting soggy. To keep the croutons crunchy, sprinkle them on top instead of mixing them in.
 

Nutrition

Calories: 305kcal | Carbohydrates: 15g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 1207mg | Potassium: 338mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 50mg | Calcium: 149mg | Iron: 2mg

Bone Broth Rice

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This Bone Broth Rice is cooked in bone broth, adding extra flavor and nutrition. It enhances the rice with depth, collagen, and richness, making it an ideal substitute in any dish that calls for rice.

Cooked rice sits in a white bowl, with a clear jar of bone broth behind it.
Looking for more grain recipes? 
Check out Instant Pot buckwheat, pressure cooker rice, and cooked millet.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Paleo, Ancestral diet, Gluten-free
  • Tools Needed: small pot, sieve
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Bone Broth Rice

This bone broth rice is one of those sneaky little hacks that boosts the nutrition of my meal without any extra effort. The bone broth makes the rice super fluffy—hello, healthy fats—and packs in so much flavor that I wonder why I ever used plain water. It’s an easy way to make a basic side dish feel like a gourmet masterpiece!

And the best part is it's pretty versatile - you can use whatever broth you have on hand to achieve the flavor you need for your meal.

image of Prepare and Nourish owner

Ingredients for Bone Broth Rice

Bone broth is in a pitcher, and rice is in a clear bowl.
  • Broth: The type of broth you use will influence the flavor of the bone broth rice. Here are a few options to choose from:
    • Whole Chicken Broth - Mild chicken flavor from this chicken meat stock. It's lighter and more versatile, perfect for most dishes.
    • Chicken Feet Bone Broth - Has a more robust flavor due to the chicken feet but very gelatinous and nutritious. It has a more robust flavor from the chicken feet and is incredibly gelatinous and nutritious. Great for dishes where the chicken stands out like in this healthy butter chicken.
    • Meat Stock - Another mild stock made from any cut of meat or meaty bones, this quick and versatile option works well in many recipes.
    • Beef Bone Broth - A deep, rich broth that develops its bold flavor through long simmering in the slow cooker, creating the most flavorful bone broth rice.
    • Fish Fumet - Light and mineral-rich, fumet-infused bone broth rice pairs well with warm seafood dishes. However, its strong fish flavor makes it less ideal for poke bowls or cold rice dishes.
  • Rice: Any rice works. I like white rice - jasmine or basmati, but short-grain rice will work like sushi rice or arborio (they're great for risottos or rice bowls like smoked salmon poke bowl).
  • Seasonings: Good sea salt is optional, depending on the broth's salt content. Store-bought broths are usually quite salty, so you may want to skip the salt, while homemade versions might need seasoning. For extra flavor, consider adding a garlic clove, bay leaves, or a sprig of fresh herbs like thyme or rosemary.
  • Butter: Again, this will depend on the rice's fat content. Sometimes, too much of a good thing can be overwhelming. But if you feel your bone broth rice could use a bit more richness, don't be shy with the butter.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Traditional cultures soaked grains to reduce anti-nutrients and improve digestion, a practice championed by the Weston A. Price Foundation. But here’s the beauty of white rice: the bran, where most of the anti-nutrients live, is already removed. This makes white rice a gentler option for digestion, which is why I generally avoid brown rice—it just doesn’t align with my focus on simplicity and nourishment. Instead I cook it in bone broth with lots of butter for a truly wholesome side dish.

Cooked rice sits in a white bowl, with a clear jar of bone broth behind it.

How to Make Bone Broth Rice

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Bone broth and rice are in a pan.

Step 1. Boil

Rinse 1 cup white rice under cold water until the water runs clear. Add the rinsed rice, bone broth, and sea salt. Bring to a boil, then reduce to low heat.

Cooked rice in a pan.

Step 2. Simmer

Cover and let it simmer for 15 minutes or until the liquid is absorbed. Remove from heat, let it rest for 5 minutes, then fluff with a fork.

Helpful Tips

  1. Remove excess starch - Be sure to rinse the rice under cold running water until it runs clear to prevent it from becoming gummy or mushy.
  2. Avoid stirring - Stirring the rice during cooking releases starch and makes the rice sticky. Just let it simmer and walk away.
  3. Let it rest before fluffing - After cooking, let the rice sit covered for 5-10 minutes before fluffing with a fork to help it firm up and prevent clumping. 
  4.  Mind the salt & butter - Since broth already contains salt and fat, be cautious when adding extra salt or butter during cooking.

Troubleshooting

  • Gummy or mushy rice? This is usually due to excess starch that wasn't rinsed off properly. Make sure to rinse thoroughly under running water until the water runs clear.
  • Clumping rice? It might not have rested long enough. Be sure to let the rice sit covered for 5-10 minutes to firm up and prevent clumps before fluffing. 
💭Meal Prep Suggestion!
For easy meal prep, cook a big batch of bone broth rice at the beginning of the week and store it in the fridge for up to 4-5 days. You can easily reheat it in a pan with a splash of bone broth or water and add a little extra butter for added richness.
Cooked rice in a white bowl, with bone broth in a clear jar behind it.

Serving Suggestions

We love serving this bone broth rice just like I would any rice - alongside favorite proteins (say chicken livers and onion?), chilis like this pumpkin turkey chili, or a simple side of roasted vegetables.

It's a versatile, flavorful base that pairs with almost anything, especially with this ground beef and broccoli recipe. 

More bone broth rice pairing suggestions:
Cooked rice in a white bowl, with bone broth in a clear jar behind it.

Frequently Asked Questions

How do I store and reheat bone broth rice?

Store leftover bone broth rice in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, add a splash of broth to restore moisture and warm on the stovetop.

Can I freeze bone broth rice?

Yes, for longer storage, you can freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat. 

Can I make bone broth rice in the pressure cooker?

If using a pressure cooker, reduce the cooking time to 8 minutes on high pressure and allow for a natural pressure release for 10 minutes, followed by quick pressure release. 

Looking for more healthy basics? Here are some ideas:
Did you make this bone broth rice? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Cooked rice in a white bowl, with bone broth in a clear jar behind it.
Print Recipe
5 from 1 vote

Bone Broth Rice

This bone broth rice is a flavorful and nutrient-dense side dish, making it a perfect substitute for any recipe calling for regular rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: bone broth rice, cook rice in bone broth, how to cook rice in bone broth
Servings: 4
Calories: 185kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup white rice
  • 2 cups bone broth
  • ¼ teaspoon sea salt

Instructions

  • Rinse 1 cup white rice under cold water until the water runs clear.
  • Add the rinsed rice, 2 cups bone broth, and ¼ teaspoon sea salt. Bring to a boil, then reduce to low heat.
  • Cover and let it simmer for 15 minutes or until the liquid is absorbed.
  • Remove from heat, let it rest for 5 minutes, then fluff with a fork.

Notes

Storage: Store leftover bone broth rice in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth to restore moisture and warm on the stovetop. For longer storage, you can freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat. 
Helpful Tips:
  1. Remove excess starch - Be sure to rinse the rice under cold running water until it runs clear to prevent it from becoming gummy or mushy.
  2. Avoid stirring - Stirring the rice during cooking releases starch and makes the rice sticky. Just let it simmer and walk away.
  3. Let it rest before fluffing - After cooking, let the rice sit covered for 5-10 minutes before fluffing with a fork to help it firm up and prevent clumping. 
  4.  Mind the salt & butter - Since broth already contains salt and fat, be cautious when adding extra salt or butter during cooking.

Nutrition

Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 338mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 13mg | Iron: 0.4mg

Crispy Chicken Skin Chips Recipe

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These crispy chicken skin chips are the ultimate salty, savory snack with a protein boost. Got leftover boiled chicken skin? Don’t toss it—season it and crisp it up in the air fryer or oven for an irresistible crunch!

Chicken skin chips on parchment paper on a white plate.
Looking for more delicious no-waste hacks? 
Check out beef tallow, homemade tortilla chips, and air fryer croutons.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
  • Cooking Method: Oven-baked or Air-fried
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet,
  • Tools Needed: Air fryer, small baking sheet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Crispy Chicken Skin

I love this recipe because it’s a total game-changer for turning what would normally be doggy treats into a crispy snack for me! I used to toss the chicken skin to my dog (he had the shiniest coat ever, btw), but then I had that lightbulb moment: why am I not making chicken bacon out of this?

I already make a big pot of whole chicken broth—use the meat for salads and the broth for soups—but now I can repurpose the skin into something totally delicious instead of wasting it.

So, if you ever wondered what to do with chicken skin after your broth-making sesh, try this for a bit of crispy, salty crunch in your life.

image of Prepare and Nourish owner

Ingredients for Chicken Skin Chips

Chicken skin and paprika on a white plate, with seasonings in a clear bowl.
  • Chicken skin: I use boiled chicken skin from an average-sized fryer chicken, typically about 1 cup of skin, which is enough to cover the baking pan of an air fryer. I use boiled chicken skin when I make the whole chicken broth. So nothing truly goes to waste.
  • Seasonings: A blend of paprika, garlic powder, and salt has the perfect balance of savory, smoky, and salty flavors that bring out the flavor of the chicken skin without overwhelming it.

Substitutions and Variations

  • Spicy - Add a pinch of cayenne pepper for a bit of heat. Or throw in some crushed red pepper flakes.
  • Cheesy - Sprinkle with finely grated Parmesan cheese in the last 2-3 minutes of baking.
  • Herby - Try dried herbs like thyme, rosemary, or parsley for a more earthy flavor.
  • Oven variation - Follow the directions per recipe card but instead of air fryer, bake for 10-15 minutes in a preheated 425°F (220°C) oven. You may need to flip the skin halfway through. Bake until golden brown and crispy.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Move over, potato chips—there’s a new hero in town. Salty, crispy chicken skin is here to give you all the healthy fats and collagen WAPF loves without any waste. It’s a simple, nutrient-packed, protein chip that takes whole foods literally.

Chicken skin chips on parchment paper on a white plate.

How to Make Chicken Skin Chips

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Chicken skin arranged on a baking tray.

Step 1. Prepare

Pat the boiled chicken skin dry with paper towels. Arrange the chicken skin in a single layer on a small baking sheet.

Seasoning the chicken skin on a baking tray.

Step 2. Season

In a small bowl, combine the sea salt, paprika, and garlic powder. Sprinkle the seasoning over the chicken skin generously.

Well-seasoned chicken skin arranged on a baking tray.

Step 3. Spread

If needed, use your hands to ensure the chicken skin is in a single layer and the seasonings are evenly distributed across the skin.

Chicken skin chips on a tray.

Step 4. Bake

Place the baking sheet in the preheated oven or air fryer and bake for 10-15 minutes, or until the chicken skin turns golden brown and crispy.

Helpful Tips

  1. Start with dry skin - Pat the skin completely dry with paper towels. Any moisture left on the skin can prevent it from crisping up properly, so be sure to press gently but thoroughly. If you don't dry it well, you might end up with chewy rather than crispy chicken skin chips. 
  2. Arrange in single layer - Lay the skin flat in a single layer on the baking sheet or air fryer tray. Avoid stacking the pieces or overcrowding the pan to make sure every piece gets direct heat. 
  3. Check doneness frequently - Chicken skin can go from perfectly crispy to overcooked in a short time, so it's a good idea to start checking around the 7-minute mark. The skin should turn a deep golden brown and be crispy to the touch. Some thinner ends may burn - but that's normal because of the inconsistency of the skin.
  4. Lift the chips while warm - Use a thin spatula to gently lift the chips from the pan while they’re still hot or warm. If you wait too long, the skin may stick to the surface, making it harder to remove without breaking.

Troubleshooting

  • Uneven crisping - Some pieces may become crispy while others remain less so. This is normal due to the varying thickness of the chicken skin. Unlike bacon, chicken skin can vary significantly in texture and crispiness. As long as they are not burnt, all the crispy chicken skin chips are good to eat. 
  • Not crisping up - If your chips aren’t crisping after 10 minutes, give them a little extra time, but be careful not to burn them. It may also depend on the thickness of the skin. 

Product Highlight!

Toaster Oven Air Fryer

I love my air fryer that functions like a toaster oven - it's perfect for small tasks like making crispy chicken skin chips from one whole chicken. I have my eyes set on this ⬇️ French door version.

Grab yours →
air fryer toaster oven.
Chicken skin chips on parchment paper on a white plate.

Serving Suggestions

We eat these like a snack after I make the whole chicken broth. They're good on their own or pair them with a dipping sauce like Greek yogurt ranch or spicy sriracha mayo.

But if you wanted to include them into recipes, use them as you would bacon crumbles. They make a great topping for soups, bowls, and salads like chicken ranch salad. Or add them to your breakfast scramble. Anything goes with these air fried chicken skin.

Chicken skin chips on parchment paper on a white plate.

Frequently Asked Questions

How do I store and reheat chicken skin chips?

If you have any leftovers (they disappear like hot cakes), just store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the air fryer until crispied up and warmed through. These glass snap containers are perfect for leftovers.

Can I use chicken skin from any part of the chicken?

Yes, you can use skin from any part of the chicken, though skin from thighs or wings tends to yield better results. I don't bother to remove excess fat (that's flavor and nutrition) but you may choose to do so. The parts of the skin with extra fat may need more time to crisp up, but they're still very good.

How can I make this with raw chicken skin?

To make crispy chicken skin chips from raw chicken, start by removing the skin from the chicken. Pat the skin dry with paper towels, then season it with salt, garlic powder, and paprika. Arrange the skin in a single layer on a baking sheet or air fryer basket, then bake or air fry at 425°F (220°C) for 15-20 minutes until golden and crispy.

Do I need to grease the pan when making crispy chicken skins?

No, that is not necessary, you don't need to grease the pan because the chicken skin will release its own fat as it cooks, which will help it crisp up without sticking, similarly to toaster oven bacon. Just make sure to pat the skin dry before seasoning and cooking. 

Looking for more related recipes? Here are some ideas:
Did you make this chicken skin chips? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Chicken skin chips on parchment paper on a white plate.
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Crispy Chicken Skin Chips Recipe

Crispy chicken skin chips are a salty, protein-packed snack. Season and air-fry leftover boiled chicken skin for irresistible crunch!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Snack
Cuisine: American
Keyword: chicken skin chips, crispy chicken skin, crispy chicken skins
Servings: 2 people
Calories: 24kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Preheat the oven or air fryer to 425°F (220°C).
  • Pat the 1 cup boiled chicken skin dry with paper towels. Arrange the chicken skin in a single layer on a small baking sheet.
  • In a small bowl, combine the 1 ½ teaspoons sea salt, ½ teaspoons paprika, and ½ teaspoons garlic powder. Sprinkle the seasoning over the chicken skin generously.
  • Place the baking sheet in the preheated oven or air fryer and bake for 8-12 minutes, or until the chicken skin turns golden brown and crispy.

Notes

Storage: If you have any leftovers (they disappear like hot cakes), just store them in an airtight container in the fridge. To reheat, pop them in the air fryer until crispied up and warmed through. 
Helpful Tips:
  1. Start with dry skin - Pat the skin completely dry with paper towels. Any moisture left on the skin can prevent it from crisping up properly, so be sure to press gently but thoroughly. If you don't dry it well, you might end up with chewy rather than crispy chicken skin chips. 
  2. Arrange in single layer - Lay the skin flat in a single layer on the baking sheet or air fryer tray. Avoid stacking the pieces or overcrowding the pan to make sure every piece gets direct heat. 
  3. Check doneness frequently - Chicken skin can go from perfectly crispy to overcooked in a short time, so it's a good idea to start checking around the 7-minute mark. The skin should turn a deep golden brown and be crispy to the touch. 
  4. Lift the chips while warm - Use a thin spatula to gently lift the chips from the pan while they’re still hot or warm. If you wait too long, the skin may stick to the surface, making it harder to remove without breaking.
Troubleshooting Tips:
  • Uneven crisping - Some pieces may become crispy while others remain less so. This is normal due to the varying thickness of the chicken skin. Unlike bacon, chicken skin can vary significantly in texture and crispiness. As long as they are not burnt, all the crispy chicken skin chips are good to eat. 
  • Not crisping up - If your chips aren’t crisping after 10 minutes, give them a little extra time, but be careful not to burn them. It may also depend on the thickness of the skin. 

Nutrition

Calories: 24kcal | Carbohydrates: 0.4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 872mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 123IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg

Sardine Toast with Eggs

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Switch up your breakfast with these sardine toasts! A creamy garlic mayo spread, tinned sardines, hard-boiled eggs, and microgreens layer up for a protein-packed, nutrient-dense, and flavorful meal or snack.

Sardine toast on a white plate, with a lemon on the side.
Looking for more tinned fish recipes? 
Check out tuna and potato salad, cod liver salad with eggs, and cod liver pate.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 5 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Ancestral diet, Gluten-free with bread of choice
  • Tools Needed: stainless steel skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Sardine Toasts

If you want to love sardines but just don't know how to make them work - this toast is the perfect gateway!

Crispy, buttery bread, creamy, garlicky base, and those nutrient-packed little fish come together in the best way. Topped with fluffy eggs and fresh greens, it's simple, satisfying, and honestly, so good.

Perfect for any time of day - serve it on small toasts as a fancy appetizer (because is there anything more impressive than fish on bread?!), enjoy a big slice for a breakfast that'll make you feel like a champion, or a protein-packed afternoon snack.

Sardine toast - it's like cottage cheese toast, but with way more swagger. You're welcome!

image of Prepare and Nourish owner

Ingredients for Sardines on Toast

Eggs, sardines, herbs, and bread on a white plate, with butter and garlic mayo in a clear bowl alongside garlic cloves.
  • Bread: Sourdough or your favorite gluten-free bread of choice. Go for a thicker bread with a bit of texture to hold up to the sardine mixture. Einkorn or kamut are also excellent choices. If you opt for rye bread, be aware that its strong flavor might be overpowering, but depending on your taste, it could complement the sardines nicely.
  • Butter: Used just to toast the bread to a golden-brown, crispy texture.
  • Mayonnaise and garlic: A simple blend of avocado oil mayonnaise and garlic adds moisture and flavor. If fresh garlic is too strong (say for breakfast?), use garlic confit instead.
  • Sardines: Canned sardines in oil work best for this recipe, so avoid flavored varieties like lemon or those packed in tomato sauce. Some brands may include bones, which are soft and edible. Leaving them in adds extra nutrients if you don’t mind the texture. If you prefer a smoother texture, you can easily remove the bones—they should come off in one piece.
  • Eggs: Shredded hard-boiled eggs add a creamy protein boost.
  • Greens: Microgreens or fresh herbs such as chopped dill or even dried parsley substitute.

Substitutions and Variations

  • Swap the mayo - I love using mayo as the spread because it adds savory flavor and creaminess. But you can try Greek yogurt or cream cheese instead.
  • Scrambled eggs - Skip the hard-boiled eggs and instead scramble them over medium-high heat in lots of butter.
graphic of fork and spoon connected in a plant.

Make it Ancestral

These sardine toasts are my go-to for a simple, nutrient-dense meal with a WAPF focus. Sardines are packed with omega-3s and calcium, making them a great ancestral food. Combined with sourdough bread, grass-fed butter, creamy mayo, and eggs, it’s a whole-foods, healthy fat meal that fits perfectly with my approach to real, nourishing eating.

Sardine toast on a white plate, with a lemon on the side.

How to Make Sardine Toast

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Four pieces of bread in a pan.

Step 1. Cook

Spread butter on both sides of the bread and toast in a stainless steel skillet over medium-high heat until golden.

Shredded sardines in a white bowl with a fork in it.

Step 2. Mash

Transfer the sardines to a small bowl and mash them with the back of a fork until mostly smooth, leaving some small chunks for texture. Pour in the oil from the tin to add moisture and create a smoother consistency.

Four pieces of bread with spread on a white plate.

Step 3. Spread

In a small bowl, combine mayonnaise and minced garlic together. Spread over the toasted bread.

Four pieces of bread with sardines and egg on a white plate.

Step 4. Assemble

Spread the sardine pate evenly over the mayo-coated toast. Finely shred the hard-boiled eggs and sprinkle them over the sardine pate.

Helpful Tips

  1. Control the heat – Medium-high heat is key to getting the perfect golden toast without burning it. And don't forget to butter the toast.
  2. Make it chunky – Mash the sardines well but leave some chunks for texture. If you find that it's a little too dry, just add more oil from the can until you reach the desired consistency.
  3. Finely shred eggs - Use a box grater or a hand-held fine shredder to grate the eggs for a delicate texture—smaller shreds work best. If you don’t have either, just chop the eggs as finely as possible. Shredding chilled eggs helps to maintain the texture so boil them the night before if you have the time.
  4. Toast the bread well - To prevent sogginess, toast the bread until it's golden brown and crispy (this will create a hardy barrier). You may want to toast it a bit longer if you're using softer bread as is the case with gluten-free bread. 
💭Meal Prep Suggestion!
Mash the sardines with oil and refrigerate the pate, along with the mayo-garlic mixture. Cook and refrigerate the hard-boiled eggs. When ready to serve, quickly toast the bread, and assemble the sardine toasts. Keep the lemon juice and sprouts separate until serving to prevent sogginess.
Sardine toast on a white plate, with a lemon on the side.

Serving Suggestions

This sardine toast with eggs is perfect for a balanced breakfast, providing protein, healthy fats, and plenty of flavor to start your day.

It also makes a great appetizer or afternoon snack. For an appetizer, I recommend using smaller toasts or cutting them in half at a bias.

If you wanted to serve it as a small meal, I recommend offering a side of salad like chopped Mediterranean salad or buttered cabbage.

Sardine toast on a white plate.

Frequently Asked Questions

How do I store sardines on toast?

Store leftover sardine toasts in an airtight container for up to 2 days. These glass snap containers are perfect for leftovers. I don't recommend freezing sardine toast. It's best when made fresh.

Can I use fresh sardines instead of canned?

I recommend canned sardines for their convenience and texture. I haven't tried this with fresh sardines but if you do, you would need to cook them first and keep in mind, the flavor and texture will differ significantly.

What else can I add to sardines on toast?

You can top the sardine toast with avocado, sumac onions, olives, or crumbled feta or parmesan cheese. For extra flavor, top with cultured vegetables like fermented jalapenos or red cabbage sauerkraut. For an extra crunch and savory flavor, add some bacon crumbles. 

Looking for more related recipes? Here are some ideas:
Did you make this sardine toast? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Sardine toast on a white plate, with a lemon on the side.
Print Recipe
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Sardine Toast with Eggs

Sardine toasts have a creamy garlic mayo base, tinned sardines, hard-boiled eggs, and microgreens for a nutrient-dense breakfast or snack.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: sardine toast, sardine toast recipe, sardine toasts, sardines on toast
Servings: 2 servings
Calories: 662kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 large slices bread of choice or 4 small slices of bread
  • 1 ½ teaspoon butter
  • 3 tablespoons mayonnaise
  • 2 garlic cloves minced
  • 8 ounces canned sardine in oil two 4.4oz tins
  • 2 hard-boiled eggs shredded
  • 1 tablespoon greens sprouts or herbs
  • 1 teaspoon flaky salt

Instructions

  • Spread butter on both sides of the bread and toast in a stainless steel skillet over medium-high heat until golden.
  • Transfer the sardines to a small bowl and mash them with the back of a fork until mostly smooth, leaving some small chunks for texture. Pour in the oil from the tin to add moisture and create a smoother consistency.
  • In a small bowl, combine mayonnaise and minced garlic together. Spread over the toasted bread.
  • Spread the sardine pate evenly over the mayo-coated toast. Finely shred the hard-boiled eggs and sprinkle them over the sardine pate.
  • Top with sprouts and flaky sea salt and a drizzle of lemon juice.

Notes

Storage: Store leftover sardine toasts in an airtight container for up to 2 days. These glass snap containers are perfect for leftovers.
Helpful Tips:
  1. Control the heat – Medium-high heat is key to getting the perfect golden toast without burning it. And don't forget to butter the toast.
  2. Make it chunky – Mash the sardines well but leave some chunks for texture. If you find that it's a little too dry, just add more oil from the can until you reach the desired consistency.
  3. Finely shred eggs - Use a box grater or a hand-held fine shredder to grate the eggs for a delicate texture—smaller shreds work best. If you don’t have either, just chop the eggs as finely as possible. Shredding chilled eggs helps to maintain the texture so boil them the night before if you have the time.
  4. Toast the bread well - To prevent fogginess, toast the bread until it's golden brown and crispy (this will create a hardy barrier). You may want to toast it a bit longer if you're using softer bread.

Nutrition

Calories: 662kcal | Carbohydrates: 35g | Protein: 42g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 364mg | Sodium: 2116mg | Potassium: 607mg | Fiber: 2g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 501mg | Iron: 7mg

How to Make Chicken Broth from Whole Chicken

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Learn how to make chicken broth from whole chicken using the Instant Pot or the stovetop. This whole chicken broth will give you lots of broth and tender chicken meat to incorporate into other recipes like soups, tacos, and more.

Shredded chicken in a white bowl with three jars of chicken broth beside it.
Looking for more broth and stock recipes? 
Check out fish fumet, beef bone broth, and chicken feet bone broth.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 45 minutes to cook
  • Cooking Method: Instant Pot
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: Instant Pot or large stockpot, fine-mesh strainer, jars for storage
  • Skill Level: Medium

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Whole Chicken Broth

I always keep a batch of this chicken broth in the fridge - it’s such a lifesaver! Not only do you get flavorful, nutrient-packed broth for soups and sauces, but you also have tender chicken meat that’s perfect for salads or tacos. (Tip: I like to brown it in some butter for those nice crispy, golden brown edges).

You know I'm all about mixing things up: I love a good chicken feet broth for extra nutrients but when life is super busy, I'm also good with a 40-minute meat stock. This chicken meat stock is flavorful, versatile, and easy to make. One batch usually makes enough for 4-6 meals, so it’s a great way to keep dinner simple and delicious without the hassle.

image of Prepare and Nourish owner

Ingredients for Whole Chicken Broth

A whole chicken on a white plate, with black pepper, laurel leaves, a few garlic cloves, salt, and one onion on the table.
  • Whole chicken: Also known as fryer chicken, choose one that is approximately 4-5 pounds for a good balance of meat and bones. You can also use a stewing hen (older laying hen) for a richer broth. Keep the skin on for flavor and healthy fats. But make sure you remove any giblets from the inside of the chicken (save those for other recipes) and pat it dry so it doesn't have any of the liquid in the packaging.
  • Onion & garlic: No need to chop - just halve the onion and use whole unpeeled garlic cloves. The skin adds nutrients, color, and flavor. I like to use white or yellow onion in whole chicken broth but try to avoid red onion so the broth stays a nice golden brown color.
  • Seasonings: Stick to classic broth seasonings like bay leaves, black peppercorns, and sea salt. Whole peppercorns work better than ground pepper as they infuse the flavor without making it cloudy. Avoid adding strong herbs like thyme or rosemary too early, as the prolonged cooking can make them overpowering. Instead, I like to add these to individual recipes when using broth.

Substitutions and Variations

  • Other add-ins - Add root vegetables like carrots and parsnips to the broth or celery and leeks. It will give it a natural sweetness. You can also throw in a few knobs of fresh ginger if you plant o use the broth in Asian-inspired dishes. Remember, whatever you add to the broth will also influence the flavor of the chicken meat.
  • Stovetop - Bring the ingredients to a boil, then reduce heat to low and let it simmer for 3-4 hours. Be sure to occasionally skim off any foam or impurities that rise to the surface. Check the broth regularly and add more water as needed. Avoid vigorously boiling the broth.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Boost the nutrition of your broth by using a pastured whole chicken (from your local farmer's market or Wild Pastures) and adding a splash of apple cider vinegar to extract minerals. For extra gelatin, toss in chicken feet or a head (yep, a head!) — these traditional additions make the broth richer and more gelatinous. And don’t waste the fat! Skim the top layer once cooled to make schmaltz, just like beef tallow, for use as a healthy cooking fat in other recipes. It never ceases to amaze me how one chicken can be used in so many ways!

Three clear jars of chicken broth.

How to Make Chicken Broth from Whole Chicken

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Chicken, onion, garlic cloves, laurel leaves, and black pepper placed together in a stainless steel bowl.

Step 1. Add

Place the chicken, onions, garlic, bay leaves, and salt and pepper into the inner pot of your pressure cooker.

A stainless steel bowl filled with water, containing chicken, onion, garlic cloves, laurel leaves, and black pepper.

Step 2. Fill

Pour enough water to reach the "max" line. Close the lid, set the valve to the sealing position, and cook on the "Manual" setting for 45 minutes.

An Instant Pot on the table.

Step 3. Release

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 30 minutes, then do a quick pressure release for the remaining pressure. Watch the safety valve carefully so the steam doesn't escape over your cabinets.

op view of two clear bowls and one clear bowl with chicken broth in it, with a chicken in a white bowl on the side.

Step 4. Separate

Remove the chicken from the broth and set aside to cool slightly. Strain the broth into jars. Discard vegetables and seasonings. Once the chicken is cool enough to handle, strip the meat off the bones and set the meat aside for other recipes.

Helpful Tips

  1. Use a strainer to catch all broth - Place the chicken in a strainer over a bowl to catch any leftover broth. Set it aside while you strain the broth in the pot. You'll be surprised how much broth will be drip from the chicken.
  2. Remove chicken meat while warm - It’s easiest to remove the chicken meat while it’s still warm. The meat comes off the bones much more easily, and you can use it right away for soups, salads, or sandwiches. Once it’s chilled, the meat tends to stick to the bones and becomes harder to remove.
  3. Save the skin - Gently peel off the skin, trying to keep it intact as much as possible. It makes excellent crispy chicken skin chips or what I like to call, chicken bacon by crispying it up in the air fryer.
  4. Refrigerate to separate fat - If you prefer to remove excess fat, refrigerate the cooled broth. The fat will solidify on the surface, making it easy to scoop it out, similarly to beef tallow from bone broth. This chicken fat is called schmalz and can be used as a healthy cooking fat.

Troubleshooting

  • Instant Pot not coming to pressure? Make sure the silicone ring is firmly tucked inside the rim of the lid and that the lid is properly sealed. Turn the vent to "sealing" position. Check that the food isn't blocking the vent and don't overfill the pot (only fill up to max line). The most common reason the Instant Pot doesn't come to pressure is that the sealing ring is out of place or food has gotten caught in it.

Essential Tools

Here's what you'll need to to make chicken broth from a whole chicken. The supplies and equipment is similar to any other broth so it's likely you have all these on hand, but here are my favorites:

  • Instant Pot: It speeds up the cooking process while extracting rich flavors from the chicken and bones. A 6-quart size is sufficient to give you lots of chicken meat and close to a gallon of chicken broth.
  • Wide-mouth jars: I usually use my quart wide-mouth mason jars or half-gallon mason jars (depending on how much I have) to store the broth.
  • Fine-Mesh Sieve: Helps strain out bones, vegetables, and impurities, ensuring a smooth, clear broth free of unwanted bits.
  • Large Stockpot: Use heavy duty stainless steel pot. Necessary for the stovetop method, providing ample space for the chicken, water, and aromatics to simmer properly.
💭Meal Prep Suggestion!
This chicken broth recipe is perfect for meal prep because it provides both a nourishing broth and tender, flavorful meat that can be used in multiple meals throughout the week. Use the broth as a base for soups, stews, or cooking grains like bone broth rice and quinoa. The shredded chicken can be portioned and added to salads, wraps, sandwiches, or quick stir-fries, making meal planning effortless. Freeze extra broth in ice cube trays for convenient single-use portions, so you'll always have a homemade, nutrient-rich option on hand.
Five clear jars of chicken broth.

What to Make With Whole Chicken Broth

I love using both the broth and meat in various recipes, making it a versatile and efficient way to prep meals. I often make a big batch at the start of the week and use it for several meals throughout the week.

Broth: Use the broth as the foundation for any soup recipe that calls for chicken or other poultry. I like to reserve beef bone broth for more robust soup recipes but whole chicken broth is excellent for pumpkin turkey chili, porcupine soup, and Instant Pot chicken wild rice soup.

Chicken Meat: The chicken meat is great to add to soups but can also be crispying up and added to salads and bowls. This chicken meat is also great for creamy salads like this chicken and potato salad and as the main meat in Russian cold soup Okroshka. It's so packed with protein, it would make an excellent addition to carnivore casserole. 

More whole chicken broth uses:
Shredded chicken in a white bowl with five jars of chicken broth beside it.

Frequently Asked Questions

How do I store and reheat whole chicken broth?

Store leftover whole chicken broth in an airtight container for up to 2 weeks. If there is a sufficient fat cap on top, it will last a good while until that has been broken and the broth exposed to air. These flip-top lid mason jars are perfect for storing leftovers. To reheat, transfer the broth to a small saucepan and warm over medium-high heat. For longer storage, you can freeze the broth in a wide mouth glass jars leaving plenty of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat or use in recipes.

How do I store and reheat chicken meat made from broth?

To store chicken meat from broth, simply place it in an airtight container and refrigerate it for up to 3–4 days. If you want to store it for a longer period, freeze the chicken in a sealed container or freezer bag for up to 2 months. I'm not a big fan of storing cooked chicken for longer than a few days so I can't really speak to the quality after it's been frozen that long but it's still safe to eat.

Can I make this chicken broth recipe with a different cut of chicken?

Yes! While this recipe is designed for whole chicken, you can also use chicken parts such as thighs, drumsticks, or wings. These cuts will still provide a flavorful broth, though using a whole chicken tends to yield the richest, most gelatinous broth. If using parts of chicken, adjust the water-to-meat ratio and cooking time accordingly as smaller cuts may cook faster and require less water. 

Looking for more traditional recipes? Here are some ideas:
Did you make this whole chicken broth recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Shredded chicken in a white bowl with five jars of chicken broth beside it.
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Chicken Broth from Whole Chicken

Learn how to make chicken broth from whole chicken using the Instant Pot or the stovetop to have lots of broth and chicken meat to use in other recipes.
Prep Time5 minutes
Cook Time45 minutes
Pressure Build-Up and Release1 hour
Total Time1 hour 50 minutes
Course: Healthy Basics, Soup
Cuisine: American
Keyword: chicken broth from whole chicken, how to make chicken broth from whole chicken, whole chicken broth
Servings: 8 servings
Calories: 245kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4-5 pounds whole chicken giblets removed, patted dry
  • 1 yellow onion halved
  • 4 garlic cloves
  • 2 bay leaves
  • 2 tablespoons sea salt
  • 1 tablespoon whole peppercorns
  • filtered water

Instructions

Instant Pot Method

  • Place the chicken, onions, garlic, bay leaves, and salt and pepper into the inner pot of your pressure cooker.
    4-5 pounds whole chicken, 1 yellow onion, 4 garlic cloves, 2 bay leaves, 2 tablespoons sea salt, 1 tablespoon whole peppercorns
  • Pour enough water to reach the "max" line. Close the lid, set the valve to sealing position and cook on "Manual" setting for 45 minutes.
    filtered water
  • Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 30 minutes, then do a quick pressure release for the remaining pressure.
  • Remove the chicken from the broth and set aside to cool slightly. Strain the broth into jars. Discard vegetables and seasonings. Once the chicken is cool enough to handle, strip the meat off the bones and set the meat aside for other recipes.

Stovetop Method

  • Place the chicken, onions, garlic, bay leaves, and salt and pepper into a large stockpot. Pour enough water to cover the chicken by a few inches.
  • Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently, uncovered for about 1½ hours. Skim off any foam or impurities that rise to the top.
  • After simmering, carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth into jars and discard the spent veggies and seasonings.
  • Strip the meat from the chicken bones to use in other recipes.

Notes

Storage: Store leftover whole chicken broth in an airtight container for up to 2 weeks. Chicken meat can be stored in airtight containers for up to 4 days. For longer storage, you can freeze the broth in a wide mouth glass jars leaving plenty of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat or use in recipes.
Helpful Tips: 
  1. Use a strainer to catch all broth - Place the chicken in a strainer over a bowl to catch any leftover broth. Set it aside while you strain the broth in the pot. You'll be surprised how much broth will be drip from the chicken.
  2. Remove chicken meat while warm - It’s easiest to remove the chicken meat while it’s still warm. The meat comes off the bones much more easily, and you can use it right away for soups, salads, or sandwiches. Once it’s chilled, the meat tends to stick to the bones and becomes harder to remove.
  3. Save the skin - Gently peel off the skin, trying to keep it intact as much as possible. It makes excellent crispy chicken skin chips or what I like to call, chicken bacon by crispying it up in the air fryer.
  4. Refrigerate to separate fat - If you prefer to remove excess fat, refrigerate the cooled broth. The fat will solidify on the surface, making it easy to scoop it out, similarly to beef tallow from bone broth. This chicken fat is called schmalz and can be used as a healthy cooking fat.
 

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1821mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Tuna and Potato Salad with Lemon Dill Dressing

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This tuna potato salad is a lighter, flavorful twist on a classic made with baby potatoes, flaky tuna, shallots, and a zesty lemon-mustard dressing. It's easy, protein-packed, and perfect for a light lunch or meal prep.

A gray bowl filled with tuna potato salad, with salt and onion on the side.
Looking for more salads with protein? 
Check out chicken and potato salad, chopped chicken ranch salad, and la scala chopped salad.
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Recipe Overview

  • Prep and Cook Time: 20 minutes to make and 30 minutes to chill
  • Cooking Method: Stove-top
  • Dietary Info: Whole30, Paleo, Ancestral diet
  • Tools Needed: Medium pot, sharp knife, large mixing bowl, and grater
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Potato Tuna Salad

Think of this tuna and potato salad as the best kind of mash-up - like when Spotify shuffle lines up two of your favorite songs in a row.

It's got the heartiness of a potato salad, the protein boost of tuna salad, and none of the heavy mayo to weigh you down. (Though we don't hate on avocado oil mayonnaise, now, do we?)

This tuna and potato salad has nothing but bright, fresh flavors that make it light but still totally satisfying. Perfect for meal prep, lazy lunches, or when you want something filling without feeling like you need a nap after.

image of Prepare and Nourish owner

Ingredients for Tuna Potato Salad

Potatoes, tuna, and seasonings in a glass bowl, with lemon, onion, a clove of garlic, and herbs on the table.
  • Potatoes: Baby potatoes are perfect for potato salad because of their waxy texture, which helps them hold their shape when cooked. This ensures they don’t turn mushy and stay nice and firm in the salad. Cut them into quarters or smaller after boiling to help absorb the dressing better. You could use Yukon gold potatoes or red potatoes.
  • Canned tuna packed in water: Water-packed tuna is lighter and more delicate than oil-packed tuna. Look for wild-caught tuna brands labeled with sustainable fishing practices (MSC certified).
  • Aromatics: Shallot (mild, slightly sweet onion), garlic, capers, and fresh baby dill to add great flavor that complements the potatoes and tuna. You can swap the shallots with green onions for a more subtle flavor and use dried parsley substitute as the herb if you don't have chopped dill.
  • Dressing: A simple blend of olive oil, roasted walnut oil, white wine vinegar, lemon zest, and lemon juice, and some Dijon mustard. Salt and black pepper to round out the flavors.

Substitutions and Variations

  • Other add-ins - Add some sliced pepperoncini (banana peppers), Kalamata olives, or a splash of brine from fermented jalapenos to give it a kick.
  • Dressing flexibility - Feel free to experiment to make the dressing your own. I like a combo of olive oil and aromatic roasted walnut oil (La Tourangelle is my favorite brand), but you can go all in with olive oil only. Or cut it with avocado oil. Similarly, swap the white wine vinegar with apple cider vinegar or red wine vinegar.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Potatoes are as ancestral (read: ancient) as civilization itself, and despite being vilified, they've been a staple in traditional diets for centuries. Go with organic potatoes, since they're on the Dirty Dozen list, and pair them with a few cans of wild-caught, sustainably-caught tuna, and you've got a meal that's both nourishing, and satisfying without the fluff.

A gray bowl filled with tuna potato salad with a spoon inside and salt on the side.

How to Make Tuna Potato Salad

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Potatoes with water in a pan.

Step 1. Cook

Place the potatoes in a medium pot, cover with cold water, and add salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender.

A vinaigrette or dressing made with oil, vinegar, and seasonings in a clear glass bowl.

Step 2. Whisk

While the potatoes are cooking, whisk all ingredients for the dressing, including olive oil, walnut oil, white wine vinegar, lemon zest and juice, mustard, and salt and pepper.

A clear bowl filled with seasoned potatoes.

Step 3. Toss

Drain the potatoes and cut them into quarters or smaller, depending on size. Immediately toss them with the salad dressing while warm to absorb the flavors.

A clear bowl filled with a mix of tuna, potato, onion, herbs, and seasoning.

Step 4. Chill

Add the flaked tuna, shallots, garlic, capers, and dill. Toss to combine, let it sit at room temperature for 30 minutes, then chill for another 30 minutes.

Helpful Tips

  1. Air-dry potatoes for better texture - Drain the potatoes and lay them flat on a clean kitchen towel to air dry for 2-3 minutes to avoid any excess moisture.
  2. Rinse shallots to reduce sharpness – If raw shallots taste too strong, soak them in cold water for 5–10 minutes before adding them to the salad. This helps mellow their bite.
  3. Toss potatoes while warm – Mix the dressing with warm potatoes so they absorb maximum flavor. Waiting until they’re fully chilled can make them dry and less flavorful.
  4. Choose uniform size potatoes – Pick potatoes that are about the same size so they cook evenly. This way, you won’t end up with some that are too soft and others that are too firm.

Troubleshooting

  • Potatoes are soggy? They were likely overcooked. Next time, check them earlier by piercing them with a fork—they should be tender but still hold their shape without falling apart. To salvage tuna potato salad with overcooked potatoes, drain and let them air dry well. Chill them to firm them up, cut them into smaller pieces, and then combine with the dressing.
  • Salad too dry? Add more dressing or a splash of olive oil if the potatoes have absorbed too much. 
💭Meal Prep Suggestion!
For meal prep, toss the warm potatoes with the dressing so they can absorb the flavor, then store them separately in an airtight container. Keep the rest of the ingredients, like tuna, shallots, and herbs, in separate containers to prevent sogginess. Store fresh ingredients like dill, capers, or green onions in small containers and add them just before serving.

Serving Suggestions

Tuna potato salad is best served chilled so make sure you make it at least an hour before serving.

Main dish: Serve it as a hearty lunch, paired with a simple house salad. A serving of tuna potato salad has 19 grams of protein so it's moderate, therefore, it would make a great lunch but needs more meat to make it a full meal.

As a side dish: I would probably add a hearty serving of protein like air fryer pork tenderloin or slow cooker duck.

Condiments: Serve a small side of raw sauerkraut for some probiotic-action.

A gray bowl filled with tuna potato salad, with a spoon inside, and salt on the side.

Frequently Asked Questions

How do I store tuna potato salad?

Store leftover potato salad with tuna in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. If it's starts to get dry, just add a little extra dressing or a splash of olive oil when serving.

Can I freeze tuna and potato salad?

Freezing tuna and potato salad is not recommended, as the potatoes may become mushy and the dressing can separate upon thawing. For the best taste and texture, store it in the fridge for up to 4 days instead and enjoy it fresh.

Can I serve this salad warm?

While it's traditionally served chilled, you can enjoy it warm, too. Just toss the dressed potatoes with the remaining ingredients while they're still warm and serve immediately for a different flavor experience.

Looking for more related recipes? Here are some ideas:
Did you make this tuna potato salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

A gray bowl filled with tuna potato salad, with a spoon inside.
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No ratings yet

Tuna and Potato Salad

This tuna potato salad is a lighter twist on a classic made with baby potatoes, canned tuna, and lots of flavor!
Prep Time10 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Keyword: potato salad with tuna, potato tuna salad, tuna and potato salad, tuna potato salad
Servings: 4 servings
Calories: 363kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound baby potatoes
  • 2 cans tuna packed in water drained and flaked
  • 2 shallots sliced
  • 1 garlic cloves minced
  • 1 ½ tablespoons capers
  • 3 tablespoons fresh dill chopped

Dressing

Instructions

  • Place the potatoes in a medium pot, cover with cold water, and add salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender.
    1 pound baby potatoes
  • While the potatoes are cooking, whisk all ingredients for the dressing, including olive oil, walnut oil, white wine vinegar, lemon zest and juice, mustard, and salt and pepper.
    ¼ cup olive oil, 2 tablespoons roasted walnut oil, 2 tablespoons white wine vinegar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 tablespoons whole-grain mustard, 1 teaspoon sea salt, ½ teaspoon black pepper
  • Drain the potatoes and cut them into quarters or smaller, depending on size. Immediately toss them with the salad dressing while warm to absorb the flavors.
  • Add the flaked tuna, shallots, garlic, capers, and dill. Toss to combine, let it sit at room temperature for 30 minutes, then chill for another 30 minutes.
    2 cans tuna packed in water, 2 shallots, 1 garlic cloves, 1 ½ tablespoons capers, 3 tablespoons fresh dill

Notes

Storage: Store leftover potato salad with tuna in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. If it's starts to get dry, just add a little extra dressing or a splash of olive oil when serving.
Helpful Tips:
  1. Air-dry potatoes for better texture - Drain the potatoes and lay them flat on a clean kitchen towel to air dry for 2-3 minutes to avoid any excess moisture.
  2. Rinse shallots to reduce sharpness – If raw shallots taste too strong, soak them in cold water for 5–10 minutes before adding them to the salad. This helps mellow their bite.
  3. Toss potatoes while warm – Mix the dressing with warm potatoes so they absorb maximum flavor. Waiting until they’re fully chilled can make them dry and less flavorful.
  4. Choose uniform size potatoes – Pick potatoes that are about the same size so they cook evenly. This way, you won’t end up with some that are too soft and others that are too firm.

Nutrition

Calories: 363kcal | Carbohydrates: 24g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 902mg | Potassium: 697mg | Fiber: 3g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 3mg

Toaster Oven Bacon

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Learn how to make crispy bacon in toaster oven in minutes! This easy no-mess method requires no flipping and keeps cleanup super simple.

Crispy bacon strips in a clear glass jar, with more bacon cooling on a rack over a metal tray.
Looking for more easy hacks? 
Check out the meat stock, how to make hash browns from scratch, and homemade tortilla chips.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 15 minutes to cook
  • Cooking Method: Oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: small sheet pan with rack
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Toaster Oven Bacon

I used to think the only way to get perfectly crispy bacon was in a skillet or the oven, but then I discovered the magic of making bacon in a toaster oven. No grease splattering all over the stove, no waiting forever for the big oven to preheat—just perfectly cooked bacon in a small, efficient space.

Toaster oven bacon is ideal for when you only need a few slices, don’t want to heat up the whole kitchen, or just want easy cleanup. Plus, it cooks evenly and crisps up beautifully, making it a game-changer for breakfast, BLTs, or adding that irresistible bacon crunch to any dish.

image of Prepare and Nourish owner

Ingredients for Toaster Oven Bacon

Metal cooling tray with raw bacon.
  • Bacon: Use your favorite pastured thin-cut bacon for the best results. Avoid thick-cut, as it won’t get as crispy in the toaster oven. If thick-cut bacon is all you have, you need to make some modifications to the recipe (see below). You can also use turkey bacon but cut the time since it's a lot leaner and will cook faster.

Variations

  • Sweet – Brush some maple syrup over the bacon slices to add a touch of sweetness.
  • Black pepper - Grind some coarsely fresh-cracked black pepper for a touch of warmth.
  • Thick-cut bacon - Bake at 400°F for 18-22 minutes, checking for desired crispiness. Using a wire rack with thick-cut bacon is all the more important to allow air circulation. Flip the bacon halfway through. If needed, increase the time by a few minutes for extra crispiness.
Bacon cooling on a rack over a metal tray.

How to Cook Bacon in Toaster Oven

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Raw bacon in a metal tray.

Step 1. Preheat

Preheat toaster oven to 425°F. Place a cooling rack over a small pan to catch drippings. Spread out bacon strips in a single layer.

Crispy bacon strips on a metal tray.

Step 2. Cook

Cook the bacon for 12-15 minutes. Transfer the bacon strips onto a plate lined with paper towels to absorb excess grease.

Helpful Tips

  1. Use a rack – Elevating the bacon allows the air to circulate for even crispiness and prevents it from sitting in excess grease.
  2. Save the bacon grease – Store it in a jar for cooking eggs, roasting veggies, or adding flavor to dishes. If using good quality bacon, it is a healthy fat, much like beef tallow. If you save the bacon fat, don't line the pan with parchment paper and pour the fat into a jar while still warm.
  3. Watch closely - Bacon can go from perfectly crispy to burnt quickly, so keep an eye on it in the last couple of minutes of cooking time.
  4. Preheat for best results - While not always necessary, preheating the toaster oven helps the bacon cook more evenly and crisp up faster.

Troubleshooting

  • Too dry? Just crumble it up and use it as bacon bits.
  • Not crispy enough? Leave the bacon in the toaster oven for an extra 2-3 minutes, checking frequently to avoid burning.

Product Highlight!

Small Sheet with Rack

I love using this small quarter-size sheet (perfect size for a counter toaster oven) with a wire. It allows the fat to drip off and helps the bacon cook evenly without getting greasy.

Grab yours →
small sheets with racks.
💭Meal Prep Suggestion!
Make a bunch of bacon and store whole strips in the fridge for up to five days or freeze for three months. You can also make bacon crumbles by chopping cooled bacon and storing it in an airtight container. Use them to top salads, eggs, roasted veggies, soups, and more! Having pre-cooked bacon on hand is such a game-changer when you love bacon so much!
Crispy bacon strips in a clear glass jar, with more bacon cooling on a rack over a metal tray.

Frequently Asked Questions

How do I store and reheat toaster oven bacon?

Store leftover toaster oven bacon in an airtight container for up to five days. These glass snap containers are perfect for bacon. To reheat, transfer the bacon from the toaster oven to a small skillet and warm over medium-high heat, stirring often.

Can I freeze bacon made in toaster oven?

Yes! Let the cooked bacon cool completely, then freeze it in a single layer on a baking sheet before transferring it to an airtight container or freezer bag with parchment paper between layers. It stays fresh for up to 3 months.

Do I need to flip the bacon?

No, flipping isn’t necessary, especially if you use a wire rack and thin-cut bacon. The heat circulates around the bacon, cooking it evenly. If cooking directly on a pan, flipping halfway through helps.

Looking for recipes to use this toaster oven bacon? Here are some ideas:
Did you make this bacon in the toaster oven? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Crispy bacon strips in a clear glass jar, with more bacon cooling on a rack over a metal tray in the background.
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Toaster Oven Bacon

Learn how to make crispy bacon in toaster oven in minutes! This easy method delivers perfectly cooked bacon without the mess.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon in toaster oven, how to cook bacon in toaster oven, toaster oven bacon
Servings: 4
Calories: 355kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 12 ounces thin-cut bacon

Instructions

  • Preheat toaster oven to 425°F. Place a cooking rack over a small pan to catch drippings. Spread out bacon strips in a single layer.
    12 ounces thin-cut bacon
  • Cook the bacon for 12-15 minutes. Transfer the bacon strips onto a plate lined with paper towels to absorb excess grease.

Notes

Storage: Store leftover toaster oven bacon in an airtight container for up to five days. To reheat, transfer the bacon from the toaster oven to a dry small skillet and warm over medium-high heat, stirring often.
Helpful Tips:
  1. Use a rack – Elevating the bacon allows the air to circulate for even crispiness and prevents it from sitting in excess grease.
  2. Save the bacon grease – Store it in a jar for cooking eggs, roasting veggies, or adding flavor to dishes. If using good quality bacon, it is a healthy fat, much like beef tallow. If you save the bacon fat, don't line the pan with parchment paper and pour the fat into a jar while still warm.
  3. Watch closely - Bacon can go from perfectly crispy to burnt quickly, so keep an eye on it in the last couple of minutes of cooking time.
  4. Preheat for best results - While not always necessary, preheating the toaster oven helps the bacon cook more evenly and crisp up faster.
 

Nutrition

Calories: 355kcal | Carbohydrates: 1g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 563mg | Potassium: 168mg | Vitamin A: 31IU | Calcium: 4mg | Iron: 0.3mg

Homemade Sour Cream

· 1 Comment

Learn how to make sour cream at home using raw cream with this easy homemade sour cream recipe. Just 2 ingredients and a little patience for a rich, tangy, probiotic-rich staple - just like it's traditionally made, without any vinegar or lemon juice.

Top shot of sour cream in a glass jar on a gray plate, with two spoons.
Looking for more traditional condiments? 
Check out avocado oil mayonnaise, fresh basil pesto, and garlic yogurt sauce.
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Recipe Overview

  • Prep and Cook Time: 5 minutes
  • Cooking Method: No-cook
  • Dietary Info: Keto, Primal, GAPS, Ancestral diet
  • Tools Needed: clean glass jar, spoon or whisk
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Raw Sour Cream

We go through a lot of sour cream around here. Whether it's on sheet pan nachos, in borsch, or smothering my lazy cabbage rolls - it's a staple in our kitchen.

And like most staples in our home, making it from scratch is a no-brainer and doesn't require a lot of effort.

Once you nail down this sour cream, you'll notice it's a lot like crème fraîche, with its rich, buttery tang and velvety texture. It's that perfect balance of creamy and tangy, making it great for sweet and savory dishes.

image of Prepare and Nourish owner

Ingredients for Homemade Sour Cream

Glass jar, raw cream, and a staple on top of the table."
  • Heavy cream - Use heavy cream from quality milk. To make raw sour cream, you want to use raw cream but if that isn't available, use the highest quality pasteurized cream you can find.
  • Whole milk yogurt - This is your starter culture, so make sure you get the best quality. The live enzymes in the yogurt will help ferment the cream, turning it into sour cream. Look for yogurt with live and active cultures listed on the label.

Substitutions for Culture Starter

I like to use yogurt because I always have some in my fridge and you only need about 3 tablespoons (too little for a serving but too much to toss - perfect amount for a starter culture). But if you don't have yogurt, try these options:

  • Kefir or Buttermilk - unflavored fermented milk drink can serve as a sub for yogurt, provided that it has the necessary live cultures to ferment the cream.
  • Sour Cream - add a few tablespoons of good quality sour cream or creme fraiche.
  • Mesophilic culture - this is a dairy culture that does best between 68°F - 113°F, therefore does not require additional heating of milk or cream. Cultures for Health has an excellent mesophilic culture.
  • Probiotic Capsules - in a pinch, you can use probiotics. Open a few capsules of high-quality probiotics and mix it into the cream to kickstart the fermentation process.
  • Try nothing at all - If using raw cream, you could get away just leaving it out at room temperature for up to 24 hours and let nature do its thing. If it's good quality raw cream, it should culture on it's own.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Can I use lemon juice or vinegar to make sour cream?

Well, technically, yes, but that's not my preferred method. Why? Great question!

Because we're aiming for the ancestral method of culturing, and using lemon juice or vinegar just sours the cream without providing the beneficial probiotics. For that, you need a starter culture like yogurt or buttermilk and time. Sure, the acid in lemon juice or vinegar increases the metabolic activity of the bacteria but I believe there's great benefit in using traditional methods instead of shortcuts. Besides, using acidic base won't give you that crème fraîche consistency.

Sour cream in a glass jar with a spoon in it

How to Make Sour Cream

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sour cream in spoon, transferring to a glass jar.

Step 1. Mix

In a clean jar, mix the cream with the yogurt until smooth and thoroughly combined.

Raw cream inside the glass jar

Step 2. Cover

Cover loosely and let it sit at room temperature for 12-24 hours until well set. Check for consistency and if it has thickened to your liking, seal it and transfer it ot the refrigerator.

Helpful Tips

  1. Bring to room temperature - Let your cream and yogurt come to room temperature before mixing. This helps the cultures activate more easily and makes for smoother mixing.
  2. Use the right temperature - Let it sit at room temperature (ideally 70–75°F (21–24°C)) for up to 24 hours to thicken and culture properly.
  3. Consistency check - If you find your homemade sour cream is too thick, just add a tiny splash of whole milk to loosen it up to your desired consistency.

Troubleshooting

  • Did not thicken? You may need more time to ferment. Leave at room temperature for a few more hours or overnight. Chilling the sour cream will also naturally thicken it.
  • Turned bitter? This could be as a result of overfermentation. If you leave the sour cream to culture for too long, especially during the warmer months, it can result in a bitter taste. Reduce the fermentation time next time and check it after 12-18 hours to avoid over-fermenting.
Sour cream with a spoon in it.

Serving Suggestions

We love serving this raw sour cream with traditional dishes that require sour cream like lazy cabbage rolls and stuffed cabbage rolls.

This cultured sour cream is also great over tacos like fish tacos and sheet pan nachos. Basically, any where you would use store-bought sour cream or creme fraiche, you can use this cultured sour cream instead. It makes a delicious dip for breakfast quesadilla. 

Use homemade sour cream in these recipes:
Sour cream with a spoon in it, and another spoon on the side.

Frequently Asked Questions

How do I store raw sour cream?

Store homemade sour cream in an airtight container like a weck jar in the fridge for up to 10 days. It will continue to thicken and culture over time as it sits in the fridge.

Can I freeze cultured sour cream?

I don't recommend freezing sour cream, as the texture will become grainy after thawing. It's best to enjoy it fresh or within a week or two.

Can I use this homemade sour cream for cooking and baking?

Yep! You can use this homemade sour cream just like the store-bought kind in cooking and baking, but it tastes way better. It makes soups and stews extra creamy, adds a nice tang to sauces, and keeps baked goods soft and moist. It’s also great for dips, dressings, and marinades. Just keep in mind that since it’s naturally cultured, it’s best to stir it in at the end of cooking to keep those good probiotics intact!

Looking for more healthy basics? Here are some ideas:
Did you make this homemade sour cream? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Sour cream in a glass jar with a spoon in it
Print Recipe
5 from 1 vote

Raw Sour Cream

Learn how to make sour cream with just 2 ingredients and a little patience for a rich, tangy, probiotic-rich staple!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: cultured sour cream, homemade sour cream, how to make sour cream, raw sour cream
Servings: 12
Calories: 137kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pint raw heavy cream
  • 3 tablespoons whole milk yogurt with live enzymes

Instructions

  • In a clean jar, mix the cream with the yogurt until smooth and thoroughly combined.
    1 pint raw heavy cream, 3 tablespoons whole milk yogurt
  • Cover loosely and let it sit at room temperature for 12-24 hours until well set. Check for consistency and if it has thickened to your liking, seal it and transfer it ot the refrigerator.

Notes

Storage: Store homemade sour cream in an airtight container like a weck jar in the fridge for up to 10 days. It will continue to thicken and culture over time as it sits in the fridge.
Helpful Tips:
  1. Bring to room temperature - Let your cream and yogurt come to room temperature before mixing. This helps the cultures activate more easily and makes for smoother mixing.
  2. Use the right temperature - Let it sit at room temperature (ideally 70–75°F (21–24°C)) for up to 24 hours to thicken and culture properly.
  3. Consistency check - If you find your homemade sour cream is too thick, just add a tiny splash of whole milk to loosen it up to your desired consistency.

Nutrition

Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 13mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.04mg