Recent Recipes

Cilantro Chimichurri Sauce

Jun 28, 2025 · Leave a Comment

Cilantro chimichurri sauce is zesty, garlicky, and full of flavor from fresh herbs, garlic, lime, and vinegar. It takes just 10 minutes to make, keeps well in the fridge, and instantly upgrades grilled meats, tacos, or roasted vegetables. A must-have condiment for easy meals.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep
Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: sharp knife and jar
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 Chimichurri Sauce with Cilantro

I first made this cilantro chimichurri sauce because, honestly, I got a little overexcited at the farmer's market and came home with enough cilantro to garnish an entire taco truck.

I couldn't let it go to waste, so I whipped up this herby, zesty sauce - and never looked back. Now, I'm putting it on everything from grilled chicken to scrambled eggs.

If you ever find yourself with a mountain of cilantro, trust me, this is the best way to use it up. Well, this and my fermented pico de Gallo.

Ingredients for Cilantro Chimichurri

cilantro chimichurri sauce ingredients in glass bowls.

Cilantro - you'll need a nice bunch (about 1 cup packed leaves)
Parsley - just a small handful to balance off the cilantro-ish flavor. I recommend using fresh parsley but if in a rush, here's a good dried parsley alternative to use.
Olive oil - I like to use extra virgin olive oil for its bold flavor (and quality) but you can use a milder version too.
White wine vinegar - red wine vinegar or apple cider vinegar both work well.
Lime - we'll be using both the zest and juice to really bring out that zesty flavor
Shallot
Garlic - always always go with fresh garlic cloves
Seasonings like crushed red pepper flakes (you can also use red chili pepper diced finely instead), sea salt, and dried oregano.

cilantro chimichurri sauce in bowl with a spoon.

How to Make Chimichurri

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

cilantro chimichurri sauce mixture in glass bowl.

Step 1. Add

In a small mixing bowl, add olive oil, white wine vinegar, zest and juice of 1 lime, minced shallot, garlic, red pepper flakes, salt, and oregano. Allow to sit for 5 minutes.

cilantro chimichurri sauce mixed in glass bowl with spoon.

Step 2. Mix

Whisk together. Then stir in the finely minced cilantro and parsley. Season to taste.

Helpful Tips

Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri.
Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs.
Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy.
Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.

Troubleshooting

Oil separated? Give it a thorough stir or shake before serving. Chimichurri naturally separates but comes back together easily.

chimichurri chicken thighs in cast iron skillet.

Serving Suggestions

We love serving this chimichurri sauce with cilantro with any grilled or roasted meats like whole roasted chicken or air fryer lamb loin chops.

It's a great addition to anything that needs a boost of moisture and bright, herby flavor.

cilantro chimichurri sauce in bowl with metal spoon.

Frequently Asked Questions

How do I store and reheat cilantro chimichurri?

Store cilantro chimichurri in an airtight jar in the refrigerator for up to 1 week. The flavors improve after the first day, so it's great for making ahead.

Can I freeze chimichurri?

Yes! For longer storage, freeze in ice cube trays, then transfer to a sealed bag for up to 3 months. To use from frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes - no reheating needed and they thaw quickly!

Can I use a blender instead of a food processor?

I recommend skipping the blender for cilantro chimichurri recipe as it can puree the herbs into a paste. A food processor or chopping by hand keeps the texture loose and herby.

Looking for more tasty condiments? Here are some ideas:

Did you make this chimichurri with cilantro and parsley? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Chimichurri Sauce with Cilantro

Chimichurri sauce with cilantro is zesty, garlicky, and herby - perfect for grilled meats, veggies, or tacos. Quick to make and freezer friendly.

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Keyword: chimichurri sauce with cilantro, chimichurri with cilantro and parsley, cilantro chimichurri recipe, cilantro chimichurri sauce

Servings: servings

Calories: 377kcal

Author: Anya @ Prepare & Nourish

Ingredients

¾ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 lime, zested and juiced
1 small shallot minced
4 garlic cloves minced
½ teaspoon crushed red pepper flakes
1 teaspoon sea salt
1 teaspoon oregano
1 bunch fresh cilantro about 1 cup packed leaves
¼ bunch fresh parsley about ¼ cup packed leaves

Instructions

In a small mixing bowl, whisk together the ¾ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 lime, zested and juiced, minced 1 small shallot, minced 4 garlic cloves, ½ teaspoon crushed red pepper flakes, 1 teaspoon sea salt, and 1 teaspoon oregano. Allow to sit for 5 minutes to help mellow out the shallots and garlic.
Stir in finely minced 1 bunch fresh cilantro and ¼ bunch fresh parsley. Alternatively, you could combine the ingredients in a food processor and pulse a few times until uniform. Season to taste.

Notes

Recipe makes approximately 1 cup of cilantro chimichurri sauce with ¼ cup serving size.

Storage: Store cilantro chimichurri in an airtight jar in the refrigerator for up to 1 week. The flavors improve after the first day, so it's great for making ahead. For longer storage, freeze in ice cube trays, then transfer to a sealed bag for up to 3 months. To use from frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes - no reheating needed and they thaw quickly!

Helpful Tips:

Start with dry herbs - after washing the cilantro and parsley, spin dry in the salad spinner and air dry thoroughly to prevent watery chimichurri.
Mellow the sharpness by letting the vinegar, lime, shallow, and garlic sit for 5 minutes before adding herbs.
Chop herbs by hand or pulse in the food processor for best texture. Avoid pureeing it into a paste. Chimichurri should be loose and herby, not creamy.
Oil solidifies in the fridge—just let the chimichurri sit at room temp for 15–20 minutes and give it a good stir before serving.

Troubleshooting Tips:

Oil separated? Give it a thorough stir or shake before serving. Chimichurri naturally separates but comes back together easily.

Nutrition

Porcupine Meatballs in Cream Sauce

Jun 17, 2025 · Leave a Comment

These porcupine meatballs in cream sauce are tender, juicy meatballs made with ground chicken and rice, then baked and simmered in a rich cream sauce. They’re quick to prep, packed with comforting flavor, and perfect served over mashed potatoes, pasta, or rice for a cozy, filling dinner.

porcupine meatballs with cream sauce in cast iron skillet with wooden spoon.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 35 minutes cooking time
Cooking Method: Oven-baked, Stove-top
Tools Needed: sheet pan, skillet

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 Porcupine Meatballs in Cream Sauce

First, let's clear something up - no actual porcupines were harmed in the making of this dinner.

These meatballs get their name from the little rice "spikes" that poke out as they bake, giving them that funny (and kind of cute?) porcupine look.

But heads up: that only happens if you use long grain white rice. Short grain stays hidden, so you'll get all the flavor but none of the porcupine flaire. Still tasty, just a little less spiky.

Traditionally, porcupine meatballs are made with a tomato-based sauce, but I put my own spin on it and went full comfort mode with a rich, garlicky cream sauce instead. And honestly? I think it's better than the original.

Ingredients Needed

This is just a quick preview at the ingredients and steps - keep scrolling for the full printable recipe below.

porcupine meatballs ingredients in glass bowls.

For the Meatballs:

Ground chicken - Any other ground meat works but I prefer chicken because it's tender and has good flavor.
White rice - Uncooked long-grain white rice
Yellow onion - grated or finely chopped
Egg - whisked
Seasonings like Italian seasoning, garlic powder, onion powder, sea salt, and black pepper

For the Cream Sauce:

Butter - Salted or unsalted, doesn't matter. If using salted, hold back the salt a bit so it's not overly salted.
Garlic - a few garlic cloves (fresh is best!)
Thyme sprigs - I love fresh but dried thyme works too
Cream cheese - room temperature, plain or savory flavored like chives and garlic
Chicken broth - homemade is always ideal - make your own using my whole chicken broth recipe or chicken feet broth.
Heavy cream - to thin out the sauce a bit. Half and half works great too.
Dijon mustard
Sea salt

Make it Ancestral

Swap the ground chicken for an ancestral blend that includes organ meats like liver and heart. It's a simple way to boost nutrient-density without changing the flavor much - especially with that creamy sauce going in.

porcupine meatballs in cream sauce with wooden spoon.

How to Make Porcupine Meatballs

ingredients for porcupine meatballs in glass bowl before mixed.

Step 1. Add

In a large bowl, add the ground meat, uncooked rice, chopped onion, egg, Italian seasoning, garlic powder, onion powder, sea salt, and black pepper.

meat mixture of porcupine meatballs in glass bowl.

Step 2. Combine

Mix until everything is evenly combined.

porcupine meatballs on parchment before baking.

Step 3. Roll

Using your hands, form the mixture into meatballs, about 1-inch in size. Place them on a single layer on a parchment-paper lined baking sheet.

baked porcupine meatballs on parchment paper.

Step 4. Bake

Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and lightly browned.

minced garlic and butter in cast iron skillet.

Step 5. Saute

While the meatballs are baking, melt butter in a large deep skillet over medium heat. Add the minced garlic and thyme leaves, and sauté for about 1 minute, until fragrant.

cream sauce in cast iron skillet with a whisk.

Step 6. Whisk

Lower the heat to medium-low and add the cream cheese to the saucepan, whisking until it melts and combines with the butter. Gradually add the broth and heavy cream, whisking continuously until smooth and creamy.

Step 7. Simmer

Stir in the Dijon mustard and salt. Let the sauce simmer on low heat for about 5-10 minutes, allowing it to thicken and develop flavor.

porcupine meatballs with cream sauce in cast iron skillet.

Step 8. Add

Once the meatballs are done baking, remove them from the oven and add them to the cream sauce in the saucepan. Stir to coat and simmer for an additional few minutes.

Helpful Tips

Don't overwork the meat - Make sure to mix the meatball ingredients evenly, but don't overwork the meat to keep them tender.
Thin the sauce - If the cream sauce becomes too thick while simmering, add more chicken broth or cream to reach your desired consistency.
Check internal temperature - Check the meatballs with a meat thermometer to ensure they reach 160°F for safe eating.
Easy clean-up - Use parchment paper to prevent the meatballs from sticking to the baking sheet and make clean-up easier.

Troubleshooting

Meatballs aren't holding their shape? Make sure you're using enough egg to bind them, or refrigerate the mixture for 10-15 minutes before forming the meatballs.
Meatballs too dry? They may have been overbaked. Make sure to keep an eye on them while baking and check the internal temperature.

💭Meal Prep Suggestion!
This recipe is so easy to meal prep. Double the meatball mixture, form the meatballs, and freeze them raw on a parchment-lined tray. Once solid, transfer them to a zip-top freezer bag. When needed, pull out as many as you need, bake straing from frozen (just add a few extra minute) and smother them in whatever sauce you have.

Serving Suggestions

This porcupine meatballs recipe is super versatile, so you've got options:

Mashed potatoes: Classic and cozy. That creamy sauce was basically made for soaking into fluffy spuds. Yukon gold mashed potatoes will forever be my favorite but mashed red potatoes (recipe coming soon) work too.

Rice: Yes, there's rice in the meatballs, but doubling down is never a bad idea. Especially, when it's bone broth rice (double the nutrition!).

Butter pasta: Egg noodles or FMF (short for fresh milled flour) homemade pasta is a total dream! Quick, simple, and so satisfying.

Roasted vegetables: Think butter cabbage, roasted carrots with garlic, or roasted red cabbage steaks.

Frequently Asked Questions

How do I store and reheat porcupine meatballs?

Store leftover porcupine meatballs in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the meatballs to a small saucepan along with the cream sauce and add a splash or broth and warm over medium-high heat, stirring often.

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and may not soften enough inside the meatballs. For best results, stick with uncooked white rice.

Looking for more protein-heavy recipes? Here are some ideas:

Did you make this porcupine meatballs recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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porcupine meatballs in cast iron skillet with sauce.

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Porcupine Meatballs in Cream Sauce

These porcupine meatballs are juicy meatballs baked in a creamy sauce, perfect over mashed potatoes, rice, or pasta for a hearty meal.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: porcupine meatballs, porcupine meatballs recipe

Servings: servings

Calories: 531kcal

Author: Anya @ Prepare & Nourish

Ingredients

Meatballs

1 pound ground chicken
½ cup white rice, uncooked
½ yellow onion grated or finely chopped
1 egg whisked
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon black pepper

Cream Sauce

2 tablespoons butter
2 garlic cloves minced
4 sprigs fresh thyme
4 ounces cream cheese plain or savory flavored, softened
½ cup chicken broth
½ cup heavy cream
1 tablespoon Dijon mustard
½ teaspoon sea salt or to taste

Instructions

Meatballs

Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large bowl, combine the 1 pound ground chicken, ½ cup white rice, uncooked, chopped or grated ½ yellow onion, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until everything is evenly combined.
Using your hands, form the mixture into meatballs, about 1-inch in size. Place them on a single layer on the prepare baking sheet.
Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and lightly browned. You can check the internal temperature with an instant read meat thermometer and cook until it reaches 160°F.

Cream Sauce

While the meatballs are baking, melt 2 tablespoons butter in a large deep skillet over medium heat. Add minced 2 garlic cloves and 4 sprigs fresh thyme leaves and saute for about 1 minute until fragrant, being careful not to burn the garlic.
Lower the heat to medium-low and add the 4 ounces cream cheese to the saucepan, whisking until it melts and combines with the butter. Gradually add the ½ cup chicken broth and ½ cup heavy cream, whisking continuously until smooth and creamy.
Stir in the 1 tablespoon Dijon mustard and ½ teaspoon sea salt. Let the sauce simmer on low heat for about 5-10 minutes, allowing it to thicken and develop flavor. Add more broth or cream if the sauce becomes too thick.
Once the meatballs are done baking, remove them from the oven and add them to the cream sauce in the saucepan and toss to coat. Simmer for an additional 5 minutes to combine.
Garnish with fresh herbs and serve immediately.

Notes

Storage: Place the meatballs along with the sauce in an airtight container in the fridge for up to 3 days. To reheat, warm the meatballs and cream sauce in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. To freeze, transfer the cooked meatballs and sauce into a freezer-safe container, ensuring it's sealed tightly. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, stirring occasionally to prevent the sauce from separating.

Helpful Tips:

Don't overwork the meat - Make sure to mix the meatball ingredients evenly, but don't overwork the meat to keep them tender.
Thin the sauce - If the cream sauce becomes too thick while simmering, add more chicken broth or cream to reach your desired consistency.
Check internal temperature - Check the meatballs with a meat thermometer to ensure they reach 160°F for safe eating.
Easy clean-up - Use parchment paper to prevent the meatballs from sticking to the baking sheet and make clean-up easier.

Troubleshooting Tips:

Meatballs aren't holding their shape? Make sure you're using enough egg to bind them, or refrigerate the mixture for 10-15 minutes before forming the meatballs.

Meatballs too dry? They may have been overbaked. Make sure to keep an eye on them while baking and check the internal temperature.

Nutrition

Greek Yogurt Blue Cheese Dressing

May 22, 2025 · 1 Comment

This Greek Yogurt Blue Cheese Dressing is creamy, tangy, and made with simple ingredients - Greek yogurt, mayo, blue cheese, and lemon. It's the perfect dressing for salads, veggies, or dipping. With easy-to-find ingredients and minimal prep time, you'll have this dippable blue cheese dressing in no time.

blue cheese dressing in a white ramekin dish with sweet potato fries.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to make
Cooking Method: No-cook
Dietary Info: Keto, Ancestral diet
Tools Needed: small 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 Greek Yogurt Blue Cheese Dressing

Homemade blue cheese dressing sounds fancy, but it's one of the easiest things to make. I've been making this recipe for years and it's so crazy stupid simple...it almost feels like cheating. If you can stir a spoon, you can make this - and your salads (and wings) will thank you.

It has just 5 basic ingredients and a bowl. If you've got yogurt, mayo, and a decent chunk of blue cheese, you're basically half-way there. Once you taste this, there's no going back to storebought versions.

Ingredients for Homemade Blue Cheese Dressing

The dressing comes down to simple, quality ingredients. Use full-fat Greek yogurt for creaminess and real mayonnaise for that classic texture. I always use my homemade avocado oil mayo. Grab a good, crumbly blue cheese - not the dry pre-packaged stuff. Lemon juice and apple cider vinegar add tang, while garlic gives it a kick. Finally, salt and black pepper tie it all together. If you want to thin it out to a pourable consistency, a splash of milk or water does the trick.

How to Make Blue Cheese Dressing

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

blue cheese crumbles in a small glass dish.

Step 1.

In a small bowl, mash the blue cheese with a fork to break it down a bit. Reserve a few crumbles to top the dressing later.

step 2 of how to make blue cheese dressing.

Step 2. Instructions

In a large bowl, combine all ingredients including Greek yogurt, mayo, blue cheese crumbles, lemon juice, apple cider vinger, garlic, and salt and pepper. Stir to combine.

Helpful Tips

Mash the blue cheese thoroughly with a fork to break it down to your desired chunkiness to help mix better with the creamy base.
Adjust the consistency of the dressing by adding milk or water gradually until it reaches your preferred thickness. A little goes a long way.
Let the dressing sit for at least 30 minutes in the fridge before serving to let the flavors meld together.

Troubleshooting

Dressing separated during storage? It's natural for some separation to occur - just give the dressing a good stir before serving to recombine everything.

blue cheese dressing with fries in dish.

Serving Suggestions

Salad: Obvious, yes, but this shines on a wedge salad or this buffalo chicken salad with crunchy lettuce and crispy bacon.

Dips: Dunk your buffalo chicken wings, veggie sticks, or even sweet potato fries.

Burgers & Wraps: Slather it on a burger, sandwich, or in a wrap - especially with grilled meat or roasted veggies.

blue cheese dressing with crumbles and sweet potato fries.

Frequently Asked Questions

How do I store Greek yogurt blue cheese dressing?

Store in an airtight container in the fridge for up to 5 days. It will thicken as it sits, so feel free to stir in a little water or milk to loosen it up before serving. For best results, always keep it chilled, and give it a good mix before using.

Can I freeze blue cheese dressing?

No - dairy and mayo don't freeze well. It will separate into a sad, grainy mess. Homemade blue cheese dressing is best made fresh when you need it.

Looking for more dressings? Here are some ideas:

Did you make this homemade blue cheese dressing? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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blue cheese dressing in a white dish with fries above.

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5 from 1 vote

Greek Yogurt Blue Cheese Dressing

Greek yogurt blue cheese dressing is creamy, tangy, and made with simple ingredients like yogurt, mayo, and blue cheese.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: greek yogurt blue cheese dressing

Servings: servings

Calories: 173kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ cup plain Greek yogurt
¼ cup mayonnaise
½ cup crumbled blue cheese plus more for garnish
2 tablespoons lemon juice
½ tablespoon apple cider vinegar
1 garlic clove minced
salt and pepper to taste
milk or water to thin out consistency optional

Instructions

In a small bowl, mash the blue cheese with a fork to break it down a bit.
In a large bowl, combine the ½ cup plain Greek yogurt, ¼ cup mayonnaise, ½ cup crumbled blue cheese, 2 tablespoons lemon juice, ½ tablespoon apple cider vinegar, 1 garlic clove, and salt and pepper to taste. Stir until well combined. Stir in a little milk or water until it reaches the desired consistency.

Notes

Recipe makes approximately 1 cup of Greek yogurt blue cheese dressing with ¼ cup serving size.

Storage: Store in an airtight container in the fridge for up to 5 days. It will thicken as it sits, so feel free to stir in a little water or milk to loosen it up before serving. For best results, always keep it chilled, and give it a good mix before using.

Helpful Tips:

Mash the blue cheese thoroughly with a fork to break it down to your desired chunkiness to help mix better with the creamy base.
Adjust the consistency of the dressing by adding milk or water gradually until it reaches your preferred thickness. A little goes a long way.
Let the dressing sit for at least 30 minutes in the fridge before serving to let the flavors meld together.

Troubleshooting Tips:

Dressing separated during storage? It's natural for some separation to occur - just give the dressing a good stir before serving to recombine everything.

Nutrition

Easy Chicken Gravy Recipe

May 14, 2025 · Leave a Comment

This easy chicken gravy recipe requires only 4 simple ingredients and gives you the option to use pan drippings or butter. It will be perfectly smooth, flavorful, and the perfect addition to any meal!

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
Cooking Method: Stove-top
Dietary Info: Ancestral diet and gluten-free with swaps
Tools Needed: saucepan or 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.

My Favorite Gravy Hack

Want to know a little secret?

I always make a double batch of this recipe of chicken gravy. It takes barely any extra effort, and future me is always so thankful.

It’s just as good with or without pan drippings. As long as my fridge has Instant Pot chicken bone broth, I know I can whip up a batch. Times 2 or 4.

I tuck some away in the fridge for the week (it keeps for about 4 days) and freeze the rest for those nights when dinner just needs something extra.

Reheat it gently on the stove with a splash of broth if it thickens up - and just like that, you’ve got cozy, comforting magic ready to pour over anything. You're welcome. 😉

Ingredients for Chicken Gravy Recipe

Ingredients for chicken gravy: chicken broth, butter, and flour in a clear bowl; seasonings in a saucer.

This gravy’s only got a few players, so let's make them count. Pan drippings from the oven-roasted chicken? Gold. Don’t toss that flavor jackpot - use it. But if you're doing this without the roasted chicken, butter and lots of broth will work too. Flour thickens things up, and good chicken broth brings the cozy flavor—go for homemade chicken bone broth. I always love a hearty pinch of fresh herbs at the end to make it look fancy and salt and black pepper to balance the flavor out.

If you want to make this chicken gravy recipe with an ancestral slant, use fresh milled flour. It'll be more heartier but still so delicious!

How to Make Chicken Gravy

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

Step 1. Prepare

If using pan drippings from roasted chicken, transfer them to a small bowl and skim off the excess fat. Melt the fat from the pan drippings, or use all butter if no drippings are available.

Step 2. Whisk

Whisk in flour and continue whisking until the mixture forms a smooth paste and develops a slightly toasty aroma.

Step 3. Combine

Whisk in the remaining pan drippings and ½ cup of chicken broth until smooth. Pour in remaining broth and bring the mixture to a low simmer. As it simmers, it should thicken and take on a glossy appearance.

Step 4. Season

Season with salt and black pepper to taste, then stir in some fresh herbs.

Helpful Tips

Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy.
If you don't have pan drippings, use butter to create a roux for your gravy. Melt 3 tablespoons of butter and whisk in the flour. Cook the mixture for a minute or two until it forms a smooth paste. Gradually add the broth and proceed with the recipe.
Make this gluten-free by whisking together 3 tablespoons of tapioca flour with 3 tablespoons of chicken broth until it forms a smooth slurry. This will help prevent clumps when adding the thickener to the pan. Add the slurry to butter or pan drippings and whisk to combine until the tapioca flour is dissolved and clump-free.
Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly.

Troubleshooting

Gravy split? It likely means the fat and liquid didn't emulsify properly. To fix it, whisk in a small amount of chicken broth over low heat until it comes back together. You can also try adding a slurry of flour and water to help rebind the fat and liquid.

Mashed potatoes with gravy on a white plate, with a fork beside it.

Serving Suggestions

Chicken gravy is a rich, savory sauce that adds the perfect finishing touch to just about any meal. It's incredibly versatile - I often make a quick batch for weeknight dinners, and it also shines as a comforting side for more special occasions or dinner parties.

Here are some ideas:

Mashed Potatoes: Try it over Yukon gold mashed potatoes or chunky red-skinned mashed potatoes for a nice finishing touch.

Hearty Grains: Don't limit gravy to mashed potatoes only, serve it over cooked millet, Instant Pot buckwheat, or bone broth rice.

Roast Meats: Spoon it generously over oven-roasted whole chicken or even chicken cooked from whole chicken broth. It also makes a milder gravy to slow cooker duck and spatchcock turkey recipe.

Frequently Asked Questions

How do I store and reheat chicken gravy?

Store any leftover chicken gravy in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently over low heat on the stove, stirring frequently to avoid any lumps. If the gravy thickens too much after refrigerating, add a little extra chicken broth or water to loosen it up. These glass snap containers are perfect for leftovers.

Can I freeze chicken gravy?

Yes, it freezes great. To freeze, pour the cooled gravy into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and reheat as needed, adding more broth if necessary to achieve the right consistency.

How can I fix a gravy that is too thin?

Simmer it a little longer to reduce and thicken. You can also make a quick slurry by whisking 1 teaspoon of arrowroot or cornstarch with cold water and stirring it into the gravy and giving it a few minutes to cook.

Looking for more savory condiments? Here are some ideas:

Did you make this chicken gravy recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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chicken gravy with parsley in white gravy boat.

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Easy Chicken Gravy Recipe

This easy chicken gravy recipe uses just 4 ingredients and includes instructions with or without pan drippings for a velvety smooth finish.

Prep Time5

Cook Time10

Total Time15

Course: Healthy Basics, Sides

Cuisine: American

Keyword: chicken gravy, chicken gravy recipe, how to make gravy, recipe of chicken gravy

Servings: servings

Calories: 293kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup pan drippings from whole roasted chicken see notes if no pan drippings
¼ cup flour
1 cup chicken broth
salt and black pepper to taste
1 teaspoon fresh herbs

Instructions

If using pan drippings from roasted chicken, pour the 1 cup pan drippings from whole roasted chicken into a small bowl. Skim off excess fat from the drippings.
Melt about 3 tablespoons of the fat from the pan drippings or 3 tablespoons of butter if no pan drippings. When fully melted, whisk in the ¼ cup flour. Whisk until the flour and butter turn into a smooth paste and smells a little toasty.
Pour in the remaining pan drippings and 1 cup chicken broth and bring the gravy to a low simmer. As it simmers, it should thicken and become glossy.
Season with salt and black pepper to taste. And stir in 1 teaspoon fresh herbs.

Notes

To standardize the nutritional information, butter is used as the base in the nutrition facts calculation.

Storage: Store any leftover chicken gravy in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently over low heat on the stove, stirring frequently to avoid any lumps. If the gravy thickens too much after refrigerating, add a little extra chicken broth or water to loosen it up. To freeze, pour the cooled gravy into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and reheat as needed, adding more broth if necessary to achieve the right consistency.

Helpful Tips:

Skim off as much fat as possible from the pan drippings to prevent the gravy from becoming too greasy.
If you don't have pan drippings, use butter to create a roux for your gravy. Melt 3 tablespoons of butter and whisk in the flour. Cook the mixture for a minute or two until it forms a smooth paste. Gradually add the broth and proceed with the recipe.
Make this gluten-free by whisking together 3 tablespoons of tapioca flour with 3 tablespoons of chicken broth until it forms a smooth slurry. This will help prevent clumps when adding the thickener to the pan. Add the slurry to butter or pan drippings and whisk to combine until the tapioca flour is dissolved and clump-free.
Simmer the gravy on medium or low heat to allow the flavors to blend and the consistency to thicken properly.

Troubleshooting Tips:

Gravy split? It likely means the fat and liquid didn't emulsify properly. To fix it, whisk in a small amount of chicken broth over low heat until it comes back together. You can also try adding a slurry of flour and water to help rebind the fat and liquid.

Nutrition

Juicy Oven Roasted Whole Chicken

May 12, 2025 · Leave a Comment

Oven roasted whole chicken is the perfect main dish for any occasion. With garlic, lemon, and fresh herbs, you get juicy meat and crispy skin. It goes great with any side or salad, making it a versatile and satisfying meal.

oven roasted chicken in a cast iron skillet on a round board with herbs.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 60 minutes to roast
Cooking Method: Oven-baked
Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: cast iron skillet
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.

Juicy Chicken That Keeps on Giving

Everyone needs a juicy, whole roasted chicken recipe in their back pocket. It's the culinary equivalent of a "get out of jail free" card.

You’ll have endless meals at your fingertips: one night, it’s crispy skin, juicy meat for dinner (by the way, did you see this chicken skin chips recipe? - irresistible!).

The next, it’s chicken salad, tacos, or soup.

It’s the chicken that keeps on giving - thanks to all that garlic, lemon, and herbs stuffed inside, making it juicy in all the right ways. You’ll savor every last bite, wondering why you didn’t roast two. Trust me, this is one of those “I’m never not making this again” recipes.

And don't forget to use the leftover chicken meat in recipes like this chicken and potato salad, chicken Caesar pasta salad, and okroshka recipe.

Ingredients for Oven Roasted Whole Chicken

ingredients to make oven roated chicken with veggies, chicken, and herbs.

This recipe keeps it simple but flavorful. A quality whole chicken (pasture-raised from a local farmer is best here), seasoned with just sea salt and black pepper. Stuff it with garlic, lemon, and fresh herbs like rosemary and thyme. Not only does this infuse incredible flavor with zero effort but it also keeps that white meat juicy. Toss in onion wedges and pour in a bit of chicken broth to keep things extra flavorful and tender and create those dreamy pan drippings. Fewer ingredients, bigger flavor.

Substitutions and Variations

Out of lemons? - Try orange or grapefruit wedges for a similar citrusy lift.
No fresh herbs? Use 1-2 teaspoons of dried herbs like thyme, oregano, or Italian seasoning.
Want extra flavor? - Rub the chicken with butter before roasting and add a sprinkle of paprika or garlic powder to the skin.

graphic of fork and spoon connected in a plant.

Make it Ancestral

If you really want to keep this as nutrient-dense and ancestral as possible, it's important that you start with quality chicken - pasture raised! You're not just roasting it for one meal; the carcass becomes nourishing broth later. I always recommend knowing your local farmer's or Wild Pastures for clean meat raised the way nature intended. Better chicken = better meals = better broth.

oven roasted chicken cut into pieces in cast iron skillet with serving utensils.

How to Make Oven Roasted Chicken 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.

Whole chicken in a white platter with black pepper

Step 1. Season

Pat the chicken fryer with paper towels. Generously season the chicken inside and out with sea salt and black pepper.

yellow onions with garlic head in a cast iron skillet.

Step 2. Prep

Add sliced onions and ½ of crosswise cut garlic head to the bottom of the cast iron skillet or baking dish.

oven roasted chicken on a white plate seasoned with salt and black pepper.

Step 3. Stuff

Stuff the cavity of the bird with remaining garlic, quartered lemons, and herbs. Truss the chicken's legs together using a kitchen twine.

whole chicken fryers on onions in a cast iron skillet.

Step 4. Roast

Once trussed, place the chicken breast side up in the skillet. Roast the chicken in a preheated oven until cooked through.

Step 5. Baste

After removing the chicken from the oven, baste it with its own juices from the pan, as well as the juices released from the onions and lemon.

chicken covered with aluminum foil on board.

Step 6. Cover

Cover it tightly with aluminum foil (use parchment paper to create a barrier between chicken and foil) and let it rest well before carving.

Helpful Tips

Dry the skin thoroughly with paper towels before seasoning - this is key to getting that golden, crispy skin.
Trussing the legs keeps the aromatics tucked in and helps the chicken cook evenly and retain moisture.
Drizzle a bit of oil over the chicken about halfway through roasting to keep the skin crisp and evenly golden.
Resting the chicken is non-negotiable - wait 30 minutes before carving to lock in the juices and ensure clean slices.

Troubleshooting

Chicken not cooked through? All ovens run differently—always go by temperature, not just time. Use a thermometer to check doneness—insert into the thickest part of the thigh without touching bone; it should read 160-165°F. I pull it out at 160°F and the temp will rise to 165°F at rest.

Product Highlight!

Large Cast Iron Skillet

This skillet is perfect for roasting whole chicken thanks to its excellent heat retention and even cooking. Bonus: it goes from oven to table beautifully and makes the crispiest skin.

Grab yours →

💭Meal Prep Suggestion!
Roast the chicken on a weekend, then shred and store the meat for easy meals all week - think salads (like this chicken Caesar pasta salad), wraps, or soups. Don’t forget to save the carcass for Instant Pot chicken bone broth, giving you double duty from one cook session.

oven roasted chicken on white plate with broccolini.

Serving Suggestions

This oven-roasted whole chicken is incredibly versatile and can be dressed up for a special dinner or kept simple for a fuss-free weeknight meal. Pair it with sides that soak up all those delicious pan juices or complement the crisp skin and tender meat with.

Here are some tasty serving ideas:

Potatoes: Serve this with Yukon gold mashed potatoes or chunky mashed potatoes with red skin.

Roasted veggies: Pair roasted whole chicken with roasted broccolini or air fryer butternut squash.

Fresh salads: Don't forget something light and crisp like romaine salad or house salad.

Condiments: A meal isn't complete without a serving of fermented foods. Try fermented carrots, pickled green tomatoes, or fermented cherry tomatoes for some probiotic action.

oven roasted chicken in a cast iron skillet on a round board.

Frequently Asked Questions

How do I store and reheat roasted chicken?

After roasting, remove all meat from the carcass and store it in an airtight container in the fridge for up to 4 days. Save the carcass to make broth or freeze it for later use. To reheat the chicken, place it in a skillet with a splash of broth, cover loosely with a lid, and reheat on medium heat until heated through. These glass snap containers are perfect for leftovers.

Can I freeze whole roasted chicken?

Yes, this chicken freezes well. To freeze, portion the carved or shredded meat with pan juices or broth in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before using and reheat per instructions.

What do I do if my juices run dry during roasting?

If the pan gets too dry, simply add a splash of chicken broth or white wine to the pan. This will help keep the chicken moist, and you can baste the bird with the liquid to keep that crispy skin intact.

Looking for more poultry recipes? Here are some ideas:

Did you make this oven roasted chicken recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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oven roasted chicken in a cast iron skillet with serving utensils.

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Oven Roasted Whole Chicken

Oven roasted whole chicken with garlic, lemon, and herbs is juicy on the inside and crispy on the outside - perfect with any side.

Prep Time15

Cook Time1 15

Resting Time30

Total Time2

Course: Dinner, Main Course

Cuisine: American

Keyword: juicy roasted chicken, oven roasted chicken recipe, oven roasted whole chicken, whole roasted chicken

Servings: servings

Calories: 289kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 whole chicken about 4-5 pounds, giblets removed and patted dry
1 tablespoon sea salt
½ teaspoon black pepper
1 cup chicken broth
1 large yellow onion peeled and cut into large wedges
1 garlic head cut in halve horizontally
1 lemon quartered
1 bunch herbs (such as thyme, rosemary, and oregano)

Instructions

Preheat the oven to 425°F. Pat the 1 whole chicken dry with paper towels. Generously season the chicken inside and out with 1 tablespoon sea salt and ½ teaspoon black pepper.
Add sliced 1 large yellow onion and half of crosswise-cut 1 garlic head to the bottom of the cast iron skillet or baking dish. Pour in the 1 cup chicken broth or white wine to help with the basting and create some moisture.
Stuff the cavity of the bird with remaining garlic, quartered 1 lemon, and 1 bunch herbs (such as thyme, rosemary, and oregano). Truss the chicken's legs together using a kitchen twine. This helps the juices stay inside.
Once trussed, place the chicken breast-side up in the skillet or baking dish with the onions and the liquid. Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh with an instant-read meat thermometer.
After removing the chicken from the oven, baste it with its own juices from the pan, as well as the juices released from the onions and lemon. This will help keep the chicken moist.
Cover it tightly with aluminum foil (use parchment paper to create a barrier between chicken and foil) and let it rest for about 30 minutes before carving. Use the pan drippings to make a chicken gravy if desired.

Notes

Storage: After roasting, remove all meat from the carcass and store it in an airtight container in the fridge for up to 4 days. Save the carcass to make broth or freeze it for later use. To reheat the chicken, place it in a skillet with a splash of broth, cover loosely with a lid and reheat on medium heat until heated through. To freeze, portion the carved or shredded meat with pan juices or broth in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before using.

Helpful Tips:

Dry the skin thoroughly with paper towels before seasoning - this is key to getting that golden, crispy skin.
Trussing the legs keeps the aromatics tucked in and helps the chicken cook evenly and retain moisture.
Drizzle a bit of oil over the chicken about halfway through roasting to keep the skin crisp and evenly golden.
Resting the chicken is non-negotiable - wait 30 minutes before carding to lock in the juices and ensure clean slices.

Troubleshooting Tips:

Chicken not cooked through? All ovens run differently—always go by temperature, not just time. Use a thermometer to check doneness—insert into the thickest part of the thigh without touching bone; it should read 160-165°F. I pull it out at 160°F and the temp will rise to 165°F at rest.

Nutrition

Chicken Caesar Pasta Salad

May 9, 2025 · Leave a Comment

Chicken Caesar pasta salad recipe is a quick, complete meal made with leftover roast chicken, crisp romaine, pasta, and a bold, creamy Caesar dressing. Ready in under 30 minutes with mostly pantry staples - it’s perfect for busy nights or easy lunches.

Chicken Caesar pasta salad on a white plate with a fork in it, served with black pepper and cheese on the side.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 10 minutes to cook
Cooking Method: Stove-top
Dietary Info: Gluten-free and Grain-free options with swaps
Skill Level: Easy

When Caesar Met Pasta

I've got to say, my classic Caesar salad has been a crowd favorite for years - and I'm not just saying that because I love it. I've gotten plenty of great feedback over the years from all of you, too.

But sometimes, I need a salad that's a bit more filling - something that can stand on its own as a full meal.

Enter this Chicken Caesar Pasta Salad recipe.

It's got all the creamy, garlicky goodness of the classic, but with pasta and chicken to make it perfect for summer cookouts, picnics, or just when you need an easy, no-fuss dinner.

It's the salad that keeps on giving.

Ingredients for Chicken Caesar Salad with Pasta

Ingredients for Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad recipe starts with the best mayonnaise for a creamy base, then add anchovy paste for that classic Caesar kick (don’t worry, it’s more salty-savory than fishy). Fresh garlic, lemon juice, Dijon mustard, and black pepper round out the dressing with just the right amount of zip. For the salad, grab any short pasta—penne, rotini, even bowties—toss in some cooked chicken (use the meat from whole chicken broth or oven-roasted whole chicken), and a chopped romaine heart. Finish with a handful of Parmesan cheese and a squeeze of lemon for brightness.

Substitutions and Variations

Gluten-free pasta - Totally doable - just choose one that holds its shape well (Jovial brown rice pasta is my favorite). Cook it just to al dente and rinse well to keep it from getting mushy or sticky. Toss with a little olive oil while it cools to avoid clumping.
No anchovy paste? - You can sub in a splash of homemade Worcestershire sauce or just skip it - the dressing will still be tasty just a little less bold.

Chicken Caesar pasta salad on a white plate, topped with cheese and served with a fork beside it.

How to Make Chicken Caesar Pasta 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.

Step 1. Whisk

Combine all the dressing ingredients, including mayonnaise, minced garlic, lemon juice, anchovy paste, Dijon mustard, and black pepper, in a small bowl. Whisk until smooth and creamy.

A mix of chicken and pasta in a mixing bowl.

Step 2. Toss

In a large bowl, toss cooked pasta and the shredded chicken with quarter or half of the dressing. Add a few tablespoons of the dressing if it appears a little dry. Set aside until completely cooled.

A mix of chicken and pasta in a mixing bowl, with vegetables and sauce being added.

Step 3. Combine

Add the chopped romaine lettuce and remaining Caesar dressing. Toss gently to coat everything evenly.

Step 4. Top

Top with freshly grated Parmesan cheese. Squeeze a little lemon juice over the salad for extra brightness.

Helpful Tips

Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery.
Toss warm pasta with dressing so it better absorbs the flavor and doesn't clump as it cools. If you're too nervous about using the Caesar dressing for this purpose, drizzle some olive oil and toss the pasta but you want to coat it with a bit of fat while it's still warm.
Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely.
Toss the cubed chicken in a small amount of dressing before adding to the salad to boost flavor and moisture. It can get a little dry (especially when served cold) so I like to give it extra dressing.

Troubleshooting

Dressing is too thick? Traditional healthy Caesar salad dressing is supposed to be thick, but if you want to thin it out a bit, whisk in a teaspoon of water or lemon juice at a time until it reaches a pourable consistency.

Serving Suggestions

This salad is hearty enough to hold its own, but if you're feeling extra, serve it with air fryer croutons, some crusty sourdough, or garlic bread for full Caesar energy. Pile it into a big bowl and let everyone dig in family-style.

Want to make it cute? Serve in mason jars or meal prep containers for grab-and-go lunches that actually taste good.

You could even wrap it in a tortilla (made with fresh milled flour, of course) and call it a Caesar Chicken wrap.

Want to bump up your protein? Consider these chicken caesar pasta salad  pairing suggestions:

Air Fryer Pork Tenderloin
42 Minutes
Oven-Baked Sausage and Peppers
40 Minutes
Quick 15-Minute Baked Salmon with Mayo and Fresh Dill
15 Minutes
Easy Lamb Loin Chops Recipe in Air Fryer
15 Minutes

Storage & Meal Prep Suggestion

How do I store chicken Caesar pasta salad?

Store leftover salad in an airtight container in the fridge for up to 3 days. These glass snap containers are perfect for leftovers. For best texture, keep the lettuce separate and add it just before serving. Freezing isn’t recommended due to the mayo dressing and romaine, but cooked pasta and chicken can be frozen separately for up to 2 months.

Can I make this ahead of time for meal prep?

For easy meal prep, mix the chicken, pasta, and dressing ahead of time and keep it separate from the chopped romaine. When you're ready to eat, just toss it all together for a fresh, flavorful meal without the soggy lettuce drama.

Looking for more related recipes? Here are some ideas:

Did you make this chicken caesar pasta salad ? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Chicken Caesar Pasta Salad

Chicken Caesar pasta salad is a complete meal using leftover roast chicken, crisp romaine, pasta, and the best creamy, garlicky homemade dressing.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch, Salad

Cuisine: American

Keyword: caesar pasta salad with chicken, chicken caesar pasta salad

Servings: servings

Calories: 664kcal

Author: Anya @ Prepare & Nourish

Ingredients

Caesar Dressing

¾ cup mayonnaise
3 garlic cloves minced
1 ½ tablespoons anchovy paste
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon black pepper

Pasta Salad

8 ounces pasta of choice
2 cups cooked chicken meat shredded
1 romaine heart chopped
¼ cup shredded Parmesan cheese
1 lemon

Instructions

Combine all the dressing ingredients including ¾ cup mayonnaise, 3 garlic cloves, 1 tablespoon lemon juice,1 ½ tablespoons anchovy paste, 1 teaspoon Dijon mustard and ¼ teaspoon black pepper in a small bowl. Whisk until smooth and creamy.
Cook the 8 ounces pasta of choice according to package instructions. Drain and rinse under cold water to cool the pasta slightly. Toss the pasta with ¼ cup of the Caesar dressing while it is still slightly warm to touch so it absorbs the flavor.
Add the diced 2 cups cooked chicken meat to the dressed pasta. If it appears a little dry, add a few tablespoons of the dressing. Set aside.
In a large bowl, combine the dressed pasta and chicken with Caesar dressing and chopped 1 romaine heart and remaining Caesar dressing. Toss gently to coat everything evenly.
Add grated ¼ cup shredded Parmesan cheese on top. Squeeze a little 1 lemon juice over the salad for extra brightness.

Notes

Storage: Store leftover salad in an airtight container in the fridge for up to 3 days. For best texture, keep the lettuce separate and add it just before serving. Freezing isn’t recommended due to the mayo dressing and romaine, but cooked pasta and chicken can be frozen separately for up to 2 months.

Helpful Tips:

Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery.
Toss warm pasta with dressing so it better absorbs the flavor and doesn't clump as it cools. If you're too nervous about using the Caesar dressing for this purpose, drizzle some olive oil and toss the pasta.
Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely.
Toss the cubed chicken in a small amount of dressing before adding to the salad to boost flavor and moisture. It can get a little dry (especially when served cold) so I like to give it extra dressing.

Troubleshooting Tips:

Dressing is too thick? Traditional Caesar salad dressing is supposed to be thick but if you want to thin it out a bit, whisk in a teaspoon of water or lemon juice at a time until it reaches a pourable consistency.

Nutrition

Fermented Carrots Recipe

May 8, 2025 · Leave a Comment

Fermented carrots with garlic and dill are the easiest way to use up a handful of carrots. Made with simple ingredients you probably already have, no fancy equipment required. They’re tangy, crunchy, and full of gut-loving benefits -perfect for beginners or anyone new to fermenting.

Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 7 days for fermentation
Cooking Method: No-cook
Dietary Info: Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: sharp knife, cutting board, and quart-size jar
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.

Chop, Brine, Forget...Then Eat Half Early

Fermented carrots are literally one of the easiest things you can ferment - chop, brine, forget about them on the counter, and suddenly they're a probiotic powerhouse.

But to be honest, I say that about every ferment I make.

Are fermented jalapenos easier? Maybe.

Is raw sauerkraut the real MVP? Possibly.

Is lacto-fermented salsa just pico pretending to be fancy? Also yes.

The point is: they're all easy, and they're all worth making. Plus, each one gives you different strains of good bacteria, so rotating your ferments is basically gut health cross-training.

That is… if you can resist sneaking bites while it’s bubbling away on the counter. Honestly, half the time I check on it, we’ve already eaten most of the jar before it’s even done fermenting.

Ingredients for Fermented Carrots

This fermented carrot recipe keeps it simple but flavorful. Use firm, fresh carrots - soft ones won’t ferment well. Crushed garlic cloves adds bold flavor, fresh dill brings that classic pickle taste, and a hot pepper like serrano or jalapeno gives a gentle kick (optional, but fun). For the brine, stick with sea salt and filtered water (iodized salt and chlorinated tap water can mess with fermentation). Finally, bay leaves and black peppercorns boost the flavor without being too much.

Substitutions and Variations

No fresh dill? - Use dried (about 1 teaspoon per sprig) or swap with fresh parsley, tarragon, or even celery leaves for a different twist. Or check out this post on substitute dried parsley for fresh for more ideas.
Not into heat? Ditch the pepper or scoop out the seeds to tame the heat.
Add-ins for fun: Add a slice of fresh beet for color or some mustard seeds for a tangy zing.

Reuse that Fermented Carrots Brine

Don’t even think about pouring that brine down the drain. It’s liquid gold - full of beneficial bacteria and flavor. Once you’ve crunched through the last carrot, drop in fresh veggies like cucumber spears, more carrots, or even cauliflower florets. Stick it in the fridge and let it slow-ferment. No extra effort, no waste, just another round of probiotic goodness doing its thing.

Slices of carrots inside a clear jar with laurel leaves.

How to Make Fermented Carrots

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

Step 1. Make the brine

In a mixing bowl, combine the hot water with salt, peppercorns, and bay leaves. Stir until the salt has dissolved.

Step 2. Cut the carrots

Cut the carrots into thin sticks, length depending on preference but aim for uniform pieces.

Step 3. Pack the jar

Stack the carrots, smashed garlic cloves, jalapenos, and fresh dill sprigs so they are packed tightly.

Slices of carrots inside a clear jar with laurel leaves and pepper.

Step 4. Fill the brine

Pour the prepared brine over the carrots, making sure they are fully submerged. If necessary, place a fermentation weight.

Fermentation Timeline

Once your carrots have been filled with the brine, place the jar in the warmest part of your kitchen (optimal temperature ranging between 65-75°F (18-24°C)) to ferment for 1-2 weeks, or until it reaches your desired taste. Burp daily and gently shake by turning it upside down to evenly distribute the salt and spices.

You can see how the carrots, dill, and the brine will lose their brightness over time as the friendly bacteria consume the sugars and convert them into lactic acid.

I love to include these photos because I know fermenting can be intimidating. But also because I find this whole transformation so fascinating. I hope this timeline helps you through each stage, showing you what to expect and giving you confidence in the process.

A collage of carrot slices in a clear jar with water, onion, and other ingredients, from day 1 to day 8.

Helpful Tips

Cut carrots into uniform sticks about 3-4 inches long and ½ inch thick so they ferment and fit neatly into a wide-mouth quart size jar.
Pack the jar tightly with carrots to prevent them from floating and to reduce air exposure. I like to tilt the jar sideways so it's easier to pack the carrot sticks.
Always keep the carrots submerged in brine. A fermentation weight works great for this purpose.
Taste every 2-3 days with a clean utensil (I know, tough job!). When they taste tangy and slightly fizzy, they're ready. They should still be crunchy not soft.

Troubleshooting

What's the white film? That's just kahm yeast and it's totally harmless. You can scoop it off with a clean spoon. If it recurs, try fermenting at a cooler temperature or with more brine coverage.
Carrots too soft? This usually happens if fermentation goes too long in warm temps. Next time, ferment for less time and pop them in the fridge sooner.

Essential Tools

Here's what you'll need to make these fermented carrots:

Quart-size jar: I usually use wide-mouth mason jar with a quart capacity for these carrot sticks. But this flip-top half-gallon jar set is a cute option if you're doubling the recipe.
Wide-mouth lids: I use metal lids during active fermentation to prevent salty brine from touching plastic, then switch to plastic lids to avoid corrosion from the salt. Metal lids are airtight so they're great when you need to shake the jar gently.
Fermenting weight: This is optional, but a glass fermentation weight will help hold all the cucumbers submerged in the pickle juice.

Serving Suggestions

The hardest part is not eating these straight out of the jar while they’re still bubbling away on the counter. They’re that good. So when (if) you manage to wait until they’re fully fermented, here are a few tasty ways to enjoy them:

Tucked into tacos: Swap in for quick-pickled red onions or pile them on top of beef tongue tacos or blackened fish tacos.

Alongside a good protein: Try slow cooker duck, oven roasted whole chicken, or air fryer pork tenderloin. The richness of these meats loves a good punchy crunch of carrots.

On a grazing board: Serve with a bunch of appetizers like deviled eggs, cucumber cream cheese bites, and chicken liver pate for a truly nutrient-dense board.

Frequently Asked Questions

How do I store and reheat fermented carrots?

Store fermented carrots in the refrigerator in the original jar, brine included for up to 6 months. If you finish the carrots and still have the brine left over, you can just add more carrots (or other veggies) to it and keep it in the fridge to allow slow-fermentation.

How do I know when the carrots are ready?

Give them a taste every 2-3 days. When they’re tangy, a little fizzy, and still crisp—not soft—they’re ready to go. If you like a milder flavor, pull them out earlier, but if you want more of a punch, let them ferment longer.

My carrots looks a little cloudy - how can I fix it?

That’s just kahm yeast—totally harmless and not a sign of anything going wrong. Just scoop it off with a clean spoon. If it keeps coming back, try fermenting at a cooler temperature or ensuring your brine fully covers the carrots.

Looking for more fermented veggies? Here are some ideas:

Did you make these lacto-fermented carrots? ? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Fermented Carrots with Dill and Garlic

Fermented carrots with garlic and dill made with a handful of ingredients you likely already have on hand. Easy, crunchy, and no special tools needed.

Prep Time15

Fermentation Time7

Total Time7 15

Course: Condiment, Ferment, Salad

Cuisine: American

Keyword: fermented carrot recipe, fermented carrots, lacto fermented carrots

Servings: servings

Calories: 30kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Brine

2 cups hot water
1 tablespoon sea salt
1 bay leaf
6 black peppercorns

Fermented Carrots

4-5 medium carrots (about 1 ½ pounds) peeled and cut into sticks
3 garlic cloves peeled and smashed
1 jalapeno pepper sliced in half lengthwise
3 sprigs dill or 1 tablespoon dried dill

Instructions

In a mixing bowl, combine 2 cups hot waterwith 1 tablespoon sea salt. Stir until the salt completely dissolves to create the brine. Add 1 bay leaf and 6 black peppercornsand set aside.
Peel the carrots and slice them into thin sticks, length depending on preference. Aim for uniform pieces so they ferment evenly.
Pack the jar with carrot sticks, smashed garlic cloves, jalapenos, and fresh dill sprigs.
Pour the prepared saltwater brine over the carrots, making sure they are fully submerged. If necessary, add more water to ensure everything is covered.
Place the fermentation weight over the carrots to keep them submerged in the brine. Cover the jar loosely with a lid or a clean cloth to allow the air to flow but keep the debris out.
Let the jar sit at room temperature for up to 2 weeks, depending on your taste preferences and the ambient temperature. Fermentation times can vary, but typically, the carrots will be ready in 4-5 minutes. Taste them every couple of days to check the flavor.
Once the carrots are fermented to your liking, move the jar to the refrigerator to store. They'll continue to develop flavor, but at a much slower rate.

Notes

Storage: Store fermented carrots in the refrigerator in the original jar, brine included for up to 6 months. If you finish the carrots and still have the brine left over, you can just add more carrots (or other veggies) to it and keep it in the fridge to allow slow-fermentation.

Helpful Tips:

Cut carrots into uniform sticks about 3-4 inches long and ½ inch thick so they ferment and fit neatly into a wide-mouth quart size jar.
Pack the jar tightly with carrots to prevent them from floating and to reduce air exposure.
Always keep the carrots submerged in brine. A fermentation weight works great for this purpose.
Taste every 2-3 days with a clean utensil (I know, tough job!). When they taste tangy and slightly fizzy, they're ready. They should still be crunchy not soft.

Troubleshooting Tips:

What's the white film? That's just kahm yeast and it's totally harmless. You can scoop it off with a clean spoon. If it recurs, try fermenting at a cooler temperature or with more brine coverage.

Carrots too soft? This usually happens if fermentation goes too long in warm temps. Next time, ferment for less time and pop them in the fridge sooner.

Nutrition

Quick 30-Minute Chicken Pad Thai

May 6, 2025 · Leave a Comment

This quick and easy 30-minute Chicken Pad Thai is made with leftover chicken, lots of veggies, rice noodles, and cooked in one skillet for a simple weeknight dinner.

Chicken Pad Thai in a white bowl with chopsticks beside it, and a skillet of Pad Thai nearby.

Looking for more Asian-inspired Dishes? 
Check out spicy pork ramen, smoked salmon poke bowl, and Asian cucumber salad.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 30 minutes to cook
Cooking Method: Stove-top
Dietary Info: Paleo, Ancestral diet, Gluten-free
Tools Needed: wok or deep skillet
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.

Why I Keep Coming Back to This Recipe

Can I be honest? This is my go-to when dinner needs to happen yesterday and all I've got is some sad-looking leftover chicken in the fridge.

It comes together fast, uses just one skillet (less dishes = happiness), and feels way fancier than it actually is.

And when you use real, quality ingredients - like good broth, pastured eggs, and clean protein - it’s not just quick and easy, it’s actually nourishing.

Who knew fridge clean-out Pad Thai could be this legit?

Ingredients for Chicken Pad Thai

Chicken: Leftover cubed or shredded chicken is the best here. Rotisserie? Roasted? Boiled and forgotten? It's all fair game. Dark meat stays juicier, but use what you've got. Use leftover meat from whole chicken broth or oven-roasted whole chicken. And make sure to crisp it up in a good cooking oil like avocado oil or beef tallow.
Veggies: Load this chicken pad Thai with red onion, green onions, carrots, and green cabbage. It's a great time to use up that lonesome cabbage that's been sitting in your crisper for weeks.
Sauce: A mix of coconut sugar, coconut aminos, lime juice, sriracha, and chicken broth to round it all out and help everything come together. Whisk it ahead of time and set it aside.
Noodles: Grab the pad Thai-style rice noodles. They're flat and wide and cook quickly. Soak or cook them just until bendy but still a touch firm - they'll finish in the sauce.
Eggs: Just two beaten eggs will add richness and help bind the whole chicken pad Thai together. The trick is to push everything to the sides and pour the eggs right into the center of the hot pan.

Substitutions and Variations

Try a different chicken - No leftover cooked chicken? Try ground chicken and cook until browned and crispy.
Coconut swaps - Swap the coconut aminos with tamari or soy sauce and brown sugar is a great fill-in for coconut sugar.
Other veggies - Sub out the cabbage with zucchini, snap peas, bell peppers, or even that mystery bag of stir-fry mix buried in your freezer.

Make it Ancestral

Use homemade bone broth! Storebought is convenient but homemade can be made pennies on the dollar and so much more nutrient dense. Try Instant Pot chicken bone broth or whole chicken broth that will give you the chicken meat and broth to use in the recipe. If you're interested in learning more, check out my post on difference between broth, stock, and bone broth.

Chicken Pad Thai in a white bowl with chopsticks beside it, and a skillet of Pad Thai in the background.

How to Make Chicken Pad Thai

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

Broth in a clear bowl with a whisk in it.

Step 1. Whisk

Mix the coconut sugar, coconut aminos, lime juice, sriracha, and chicken broth in a small bowl until well combined, then set aside.

Step 2. Sauté

Heat avocado oil in a large wok. Add the cooked shredded chicken and let it cook undisturbed until golden brown and crispy. Remove with a slotted spoon and set aside.

Sautéing vegetables and onions in the skillet.

Step 3. Stir-fry

In the same pan over medium-high heat, add the diced red onion, the white parts of the green onions, and the julienned carrot. Stir-fry for a few minutes until the onion softens. Add the green cabbage and cook until it shrinks in size and becomes tender.

Step 4. Combine

Add the cooked noodles and crispy chicken to the center of the pan and stir to combine.

Adding beaten egg to the Pad Thai noodles."

Step 5. Scramble

Push the ingredients to the outer edges of the pan and crack the eggs into the center. Cook the eggs until they start to scramble, then stir them into the rest of the ingredients.

Step 6. Simmer

Add the sauce to the pan and stir-fry until the noodles absorb most of the liquid, about 2 minutes, stirring occasionally.

Helpful Tips

Don't overcook the noodles - Pad Thai noodles can turn to mush fast. Soak them just until bendy but still a touch firm - they'll finish cooking in the sauce. If boiling, follow the package instructions to just al dente, then rinse under cold water to stop the cooking.
Use what you've got - Leftover rotisserie or roast chicken works beautifully here - dark meat tends to stay juicier, but any part is fine. Just shred it roughly so it crisps up better in the skillet.
Crisp up the chicken - Make sure it's dry before adding to the pan and don't stir too much. Let it sear undisturbed to get that golden edge.
Make space for the eggs - Push everything to the sides and pour your eggs into the center of the pan. Let them cook undisturbed for a minute before scrambling and mixing in. This gives better texture and prevents sogginess.

Troubleshooting

Noodles clumping together? That's likely because they were over-soaked or not rinsed well enough. After cooking or soaking, rinse them under cold water and toss them with a tiny bit of avocado oil if not using them right away. And make sure to stir them quickly once they hit the pan.

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Stainless Steel Wok

Ditch the non-stick stuff - a good stainless steel is where it's at. It heats up fast, gives you that restaurant-style sear, and no weird coatings flaking off directly into your dinner. Pro tip: preheat it properly and don't be afraid of a little oil, then the veggies will deglaze the pan and remove all the browned bits from the bottom.

Grab yours →

💭Meal Prep Suggestion!
If you wanted to meal prep this pad Thai, I recommend storing the noodles seprately to avoid clumping. Prep components ahead (sauce, veggies, chicken) for a quick toss-together meal later. Or make as is and reheat gently with a splash of broth and add garnishes fresh.

Chicken Pad Thai in a white bowl with chopsticks lifting some noodles.

Serving Suggestions

This chicken pad Thai is a full meal on its own, but you can round it out with a few simple sides if you're feeling fancy. A quick cucumber salad with rice vinegar and sesame seeds adds a fresh contrast. Serve with fresh cilantro, crushed peanuts, and lime wedges on the side so everyone can add their own freshness to their plate.

Pair this dish with Asian cucumber salad or a cucumber cabbage slaw.

Chicken Pad Thai in a white bowl with chopsticks beside it.

Frequently Asked Questions

How do I store and reheat chicken pad Thai?

Store leftover chicken pad Thai in an airtight container for up to 3 days. These glass snap containers are perfect for leftovers. To reheat, warm it gently in a skillet over medium heat with a splash of broth or water to loosen the noodles and keep them from sticking. Stir occasionally until heated through. Garnsih with fresh cilantro after reheating.

Can I freeze chicken pad thai?

Yes, you can freeze chicken pad Thai but keep in mind the noodles may be a little softer after thawing. Let it cool completely before storing in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the fridge overnight and reheat in a skillet.

What can I use instead of a wok?

A large stainless steel or cast iron skillet works well if you don't have a wok. Just make sure it's big enough to toss everything together without overcrowding.

Looking for more related recipes? Here are some ideas:

Did you make this chicken pad thai? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Freshly made Chicken Pad Thai in a skillet."

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Quick 30-Minute Chicken Pad Thai with Leftover Chicken

This quick and easy 30-minute Chicken Pad Thai is made with leftover chicken, lots of veggies, rice noodles, and cooked in one skillet for a simple weeknight dinner.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Asian

Keyword: chicken pad thai, chicken pad thai recipe, easy chicken pad thai recipe

Servings: servings

Calories: 490kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons coconut sugar
4 tablespoons coconut aminos
2 tablespoons lime juice
1 tablespoon sriracha
½ cup chicken broth
8 ounces pad thai rice noodles
2 tablespoons avocado oil
2 cups cooked shredded chicken
1 small red onion sliced
4 green onions sliced, whites and greens divided
1 carrot julienned
3 cups green cabbage shredded
2 eggs beaten
cilantro and peanuts for garnish

Instructions

Mix together the 2 tablespoons coconut sugar, 4 tablespoons coconut aminos, 2 tablespoons lime juice, 1 tablespoon sriracha, and ½ cup chicken broth in a small cup and set aside.
Cook 8 ounces pad thai rice noodles according to package instructions. Drain, rinse under cold water and set aside. Or soak them in hot water, stirring frequently to make sure they don't stick.
In a large wok, heat 2 tablespoons avocado oil, Add 2 cups cooked shredded chicken and cook undisturbed until golden brown and crispy. Remove from pan with a slotted spoon and set aside.
In the same pan over medium-high heat, add diced 1 small red onion, the whites of the 4 green onions and julienned 1 carrot and stir-fry for 3 minutes until the onion has softened. Add 3 cups green cabbage and cook until shrunk in size and softened
Add the cooked noodles and crispy chicken to the center of the pan and stir to combine.
Push everything to the outer edges of the pan and add 2 eggs to the center. Cook the eggs until slightly scrambled, then stir to combine with the rest of the ingredients.
Add sauce to pan and stir fry until the noodles absorb most of the liquid, about 2 minutes, stirring occasionally.
Serve with lime wedges, cilantro and peanuts for garnish.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of broth or water to loosen the noodles and prevent sticking.

Helpful Tips:

Don't overcook the noodles - Pad Thai noodles can turn to mush fast. Soak them just until bendy but still a touch firm - they'll finish cooking in the sauce. If boiling, follow the package instructions to just al dente, then rinse under cold water to stop the cooking.
Use what you've got - Leftover rotisserie or roast chicken works beautifully here - dark meat tends to stay juicier, but any part is fine. Just shred it roughly so it crisps up better in the skillet.
Crisp up the chicken - Make sure it's dry before adding to the pan and don't stir too much. Let it sear undisturbed to get that golden edge.
Make space for the eggs - Push everything to the sides and pour your eggs into the center of the pan. Let them cook undisturbed for a minute before scrambling and mixing in. This gives better texture and prevents sogginess.

Troubleshooting Tips:

Noodles clumping together? That's likely because they were over-soaked or not rinsed well enough. After cooking or soaking, rinse them under cold water and toss them with a tiny bit of avocado oil if not using them right away. And make sure to stir them quickly once they hit the pan.

Nutrition

Italian Seasoning Recipe

May 2, 2025 · Leave a Comment

Make your own Italian seasoning blend at home with simple pantry spices and herbs. It's fresh, flavorful, and better than anything from the store!

Italian seasoning in a transparent jar, with a spoon next to it.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep
Cooking Method: No-Cook
Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: spice jar
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.

Spice it Up with Homemade Italian Seasoning

Italian seasoning is one of those no-brainer blends that makes everything taste better with zero effort. It’s perfect for busy weeknights when you don’t want to measure five different herbs but still want big flavor.

Whether you’re seasoning meat, veggies, soups, or sauces, a quick sprinkle of this mix adds instant herby goodness that works in just about any savory dish.

Plus, making my own seasoning blends is a total win - it’s way more cost-effective than buying pre-made ones, especially since I buy my herbs and spices in bulk and store them in the freezer to keep them fresh longer.

And it’s not just Italian seasoning that I use those bulk spices and herbs for. I also whip up my own dairy-free ranch seasoning, taco seasoning, and Cajun seasoning blend. These DIY mixes save me money, cut down on the number of spice jars crowding my pantry, and add tons of flavor to my meals.

What is in the Italian Seasoning?

This homemade Italian seasoning is made with basic dried herbs you probably already have, but don’t sleep on the importance of freshness—old, stale spices will give you sad, dusty results. Dried basil and dried parsley give it that classic, bright Mediterranean flavor, while dried oregano and dried thyme add depth and a little earthiness. Crushed rosemary brings in a woodsy kick, so make sure it’s actually crushed (not full-on twigs). Garlic and onion powder round it out with a solid savory base, and the crushed red pepper? Totally optional, but a tiny bit of heat never hurt anyone.

Italian Seasoning 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.

Step 1. Mix

Combine all the herbs and spices in a small bowl until thoroughly mixed.

Step 2. Store

Transfer to a spice jar and store in the pantry.

Helpful Tips

Crush as you mix. For a finer texture and more flavor release, lightly crush the herbs with your fingers or use a mortar and pestle when mixing. It really wakes up the dried herbs.
Refresh older herbs. If your dried herbs have been in the pantry a little too long, give them a quick toast in a dry pan for a minute or two before mixing - just don't burn them.
Zero-waste win. Making your own seasoning blends helps you use up those half-full jars of herbs and reduces plastic from buying pre-made ones.
Perfect for gift jars. Spoon the blend into cute spice jars, tie with twine, and boom - thoughtful little gifts for friends who cook (or want to start!).

Troubleshooting

Seasoning blend clumped up? Dried herbs usually don't clump unless there's moisture. If your blend has gotten a little clumpy, break it up with a fork or give the jar a good shake and add a few grains fo rice to absorb excess humidity.

Product Highlight!

Square Glass Spice Jars

If your kitchen is small like mine and pantry space is tight, these square spice jars are a total game-changer. They make the most of every inch in my spice cabinet.

Grab yours →

💭Meal Prep like a Pro!
Double the recipe to make a full cup of Italian seasoning - just multiply each ingredient by 2. That way, you'll always have a stash ready for soups, sauces, and quick weeknight meals without pulling out a dozen jars every time.

Italian seasoning in a clear jar with a spoon in it.

Serving Suggestions

This Italian seasoning blend is incredibly versatile. Use it on vegetables, meats, soups, sauces, and more for a flavor boost.

Here are some ideas:

Frequently Asked Questions

How do I store Italian seasoning?

Store your homemade Italian seasoning in an airtight glass spice jar or container, away from heat and direct sunlight. A cool, dark pantry or cabinet is ideal. For best flavor, use within 6 months—though it’ll still be safe to use after that, the herbs may lose some potency over time.

Can I freeze Italian seasoning?

Technically, yes - you can freeze Italian seasoning but it's not ideal. Freezing can introduce moisture, which may cause the herbs to lose flavor and texture or even clump together. For the best flavor and shelf life, just store it in an airtight container in a cool, dark place like your pantry.

Can I use fresh herbs instead of dried ones?

This blend is specifically designed for dried herbs. Fresh herbs have higher moisture content and a much shorter shelf life, so they aren’t ideal for a long-lasting seasoning mix.

Looking for more related recipes? Here are some ideas:

Did you make this Italian seasoning? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

No ratings yet

Italian Seasoning Recipe

Make your own Italian seasoning blend at home with simple pantry spices and herbs. It's fresh, flavorful, and better than anything from the store!

Prep Time5

Total Time5

Course: Condiment

Cuisine: American, Italian

Keyword: italian seasoning, Italian seasoning recipe, what is in the Italian seasoning

Servings: servings

Calories: 3kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons dried basil
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons dried thyme
1 ½ teaspoons crushed rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon crushed red pepper

Instructions

Combine all ingredients, including 2 tablespoons dried basil, 2 tablespoons dried parsley, 1 tablespoon dried oregano, 2 teaspoons dried thyme, 1 ½ teaspoons crushed rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon crushed red pepper in a small bowl until thoroughly mixed.
Transfer to a spice jar and store in the pantry.

Notes

This seasoning blend makes approximately ½ cup with about 1 teaspoon-size servings.

Storage: Store your homemade Italian seasoning in an airtight glass spice jar or container, away from heat and direct sunlight. A cool, dark pantry or cabinet is ideal. For best flavor, use within 6 months—though it’ll still be safe to use after that, the herbs may lose some potency over time

Helpful Tips:

Crush as you mix. For a finer texture and more flavor release, lightly crush the herbs with your fingers or use a mortar and pestle when mixing. It really wakes up the dried herbs.
Refresh older herbs. If your dried herbs have been in the pantry a little too long, give them a quick toast in a dry pan for a minute or two before mixing - just don't burn them.
Zero-waste win. Making your own seasoning blends helps you use up those half-full jars of herbs and reduces plastic from buying pre-made ones.
Perfect for gift jars. Spoon the blend into cute spice jars, tie with twine, and boom - thoughtful little gifts for friends who cook (or want to start!).

Troubleshooting Tips:

Seasoning blend clumped up? Dried herbs usually don't clump unless there's moisture. If your blend has gotten a little clumpy, break it up with a fork or give the jar a good shake and add a few grains fo rice to absorb excess humidity.

Nutrition

Ancient Grains are Back and Better than Ever

May 1, 2025 · Leave a Comment

Ancient grains like spelt, einkorn, and teff are making a comeback in kitchens everywhere. Discover how these nutrient-dense grains can boost your health, provide unique flavors, and offer a more sustainable alternative to traditional white flour.

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For years, all-purpose flour has been the go-to in baking, but ancient grains are making a major comeback. Grains like spelt, einkorn, and buckwheat are gaining traction, and the market for them is expected to grow by $50 million by 2028. People are turning to these grains instead of white flour because they offer more flavor, better health benefits, and a more sustainable option.

Embracing ancient grains: from grain-free to nutrient-rich

If you've been following me for a while, you know that I’ve spent time (and I mean tiiiime) experimenting with Paleo, GAPS, and Whole30 diets and many of my recipes still reflect these healing dietary principles. I've been gluten-free for over 10 years in the past, not because I’m celiac—but because grains were deemed "bad" by diet culture, and I fell for it.

But here’s the thing: after years of being grain-free-ish, I’ve finally decided to dive deep into ancient grains, and I’m honestly blown away by the nutrition packed into these little powerhouses.

There’s so much more to them than I ever realized, and I’m excited to explore their richness, flavor, and health benefits. It’s been a real game-changer for me, and I can’t wait to share what I’m discovering!

What are ancient grains?

For millennia, grains have been a key ingredient in baking across cultures. All-purpose flour, made from wheat, forms the basis of many breads, pastries, and sweets in America and Europe. In the past decade, however, ancient grains like buckwheat, amaranth, teff, and Kamut have been significantly reintroduced into baking recipes.

As defined by the Whole Grains Council, ancient grains are those that have not been changed through breeding. While wheat has been consistently bred to create more resistant and productive crops, ancient grains are the same today as they were hundreds of years ago. The result is grains that are packed with flavor, texture, and nutrients.

Make it Ancestral

To me, these grains feel like a return to the roots of true nourishment—unhybridized, nutrient-dense, and often easier to digest. It’s no wonder that many of these grains are celebrated by organizations like the Weston A. Price Foundation (WAPF), which promotes the wisdom of traditional diets. You can read about my 8 pillars of truly nourishing food.

A growing market for ancient grains

Many of these grains have been popular in non-Western cultures. World Grain noted that teff has grown in the mountains in present-day Ethiopia, where it is a key ingredient in the flatbread injera. Sorghum flour is a common ingredient in Indian roti or susu bukkumi cakes in Korea, according to Schär.

Flours from these whole grains are also gaining popularity in American baking. Food Business News reports that the United States ancient grains market will grow from $90.4 million in 2022 to $142.3 million by 2028, a nearly 8% growth every year.

Meanwhile, the all-purpose flour industry is only expected to grow by about 3% per year, according to a 2024 Dataintelo study. Even among all-purpose flour, consumers seek healthier organic and non-GMO varieties as they turn toward more nutritious and sustainable options for baking.

What’s exciting is that this isn’t just a trend - it’s a revival of traditional wisdom. More people are rediscovering the value of diverse, heritage grains that were long staples in traditional cultures worldwide.

Here's a few recipes to get your started with ancient grains:

Okay, okay, bone broth rice isn't exactly ancestral but did I mention I'm new to this?

How to Roast Buckwheat in Oven
30 Minutes
Instant Pot Millet (Quick and Fluffy!)
35 Minutes
Instant Pot Buckwheat
27 Minutes
Bone Broth Rice
20 Minutes

How ancient grains weigh up against all-purpose flour

The switch to ancient grains follows some larger trends in food and baking. Among these reasons, a curiosity about innovative flavors, healthier alternatives, and eco-friendly choices has been key in boosting ancient grains’ popularity despite the higher cost.

Add flavor and texture with ancient grains

The predictable, neutral taste of all-purpose flour is a large part of what has made it so useful in baking, as it lets other flavors shine. Ancient grains offer more complex flavors and, depending on the way they are milled, a distinct texture that can enhance baked goods.

King Arthur Flour describes amaranth and teff as earthy. Kamut is buttery, and sorghum is slightly sweet. Spelt and buckwheat flour can also bring extra tenderness to baked goods in small amounts or make them drier in large quantities.

These tastes and textures add complexity to breads and desserts. Bakers can create exciting flavor combinations with the right recipe or for simply being adventurous. Professional bakers at Carlisle Bakery explain how ancient grains like rye enable them to make more unique baked goods.

ancient grains in jars on white kitchen towel.

Ancient grains for nutrient-packed baked goods

Consumer awareness is shifting towards more wholesome and nutrient-dense ingredients. Healthy eating app Lifesum reported in their 2024 State of Healthy Eating and Wellness Report that 62% of millennials and Gen Z are willing to sacrifice spending on fashion for healthy food, while 55% would sacrifice tech spending to eat healthier.

Ancient grains deliver when it comes to health. Brown University Health notes that, as whole grains, ancient grains have more protein, fiber, vitamins, minerals, and antioxidants than refined all-purpose flours. Substituting ancient grain flours can help manage weight and reduce the risk of heart disease, diabetes, and stroke.

These grains are nutrient-dense by nature, not by fortification. They come with their bran and germ intact, providing essential vitamins and minerals as nature intended. It aligns perfectly with the WAPF approach of choosing whole, unprocessed foods rich in naturally occurring nutrients.

Some ancient grains are naturally gluten-free. Buckwheat, amaranth, teff, and sorghum contain no gluten, making them excellent gluten-free flours for those with celiac or gluten intolerance. In 2024, Tarrand Fiesel of flour miller and blender DakotaMB described to Snack Food & Wholesale Bakery how bakeries seek gluten-free, ancient grain blends to use in their pastries.

Sustainable farming with whole grains

Ancient grains are more sustainable, requiring less water, fertilizer, and pesticides. Grains like millet grow well in harsh conditions, enabling them to thrive as global warming creates more intense climates.

Many ancient grain farmers and millers are also small businesses. Unlike the industry farming and monoculture of wheat production, the wide variety of ancient grains can yield healthier soils and more sustainable growth.

Supporting ancient grains often means supporting regenerative and small-scale agriculture. These are the kinds of farmers who prioritize soil health, seed preservation, and biodiversity—values that resonate deeply with those of us following traditional food principles.

Ways to incorporate more ancient grains into everyday cooking

Baking with ancient grains takes a little practice but can yield fantastic results. When it comes to flour for baking, most whole-grain flours are not a 1-to-1 replacement with all-purpose flour. Too much ancient grain flour can make a bake dry, for instance. Ancient grains also have weaker or no gluten, which can negatively impact the structure of bread.

Substitute gradually to avoid these challenges with ancient grains. Replace a portion of the all-purpose flour in your cookies, muffins, or pancake recipes. You can continue to increase the ratio in future bakes until you’re satisfied with the balance of taste and texture.

Use flours like teff or buckwheat to boost the richness of chocolatey desserts or sorghum to create airy crepes. Glutinous einkorn can go well in your favorite bread recipes. In exploring new recipes, look to other cultures. Ancient grains may be seeing a resurgence in the U.S. now, but they’ve always been a part of cuisine in other areas. These recipes can give you a starting point for melding flavors.

Experiment with a variety of flours as you start to explore ancient grains. Over a few recipes, you’ll see which ones match your style of baking and should become pantry staples.

I recommend starting with spelt or einkorn in muffins or pancakes - easy recipes where you can still get great results even if you're new to ancient grains. (Personally, that's where I am at right now and it's so fun experimenting!) Soak or sour your grains whenever possible, especially for longer-fermented sourdoughs, to make nutrients more bioavailable and improve digestibility, just as traditional cultures did.

Ancient Grains Essential Tools

After stepping away from the grain-free diet culture, I'm just now starting to explore ancient grains - and I learned that having the right tools on hand makes all the difference. Here's a list to get you started.

Electric grain mill: A home grain mill lets you grind ancient grains fresh at home, preserving nutrients that begin to degrade quickly after milling and giving you the best flavor and maximum nutrition.
Large glass airtight containers: Essential for keeping ancient grains fresh by protecting them from moisture, pests, and oxidation.
Digital scale: Ancient grains in baking can behave unpredictably. Measuring by weight (rather than cups) gives more consistent results when swapping or combining flours.
Fine mesh strainer: Or a sifter to help create a lighter texture, especially in cakes or muffins.

Make the switch: ancient grains are the better choice

As more bakers seek alternatives to refined white flour, ancient grains are reclaiming their place in kitchens as a flavorful and nutrient-rich alternative. Whether for health reasons, sustainability, or the simple pleasure of exploring new flavors, these time-honored grains offer a fresh take on baking and cooking, making them a worthwhile addition to any pantry.

In a world of fast food and factory farming, ancient grains remind us that food can be both nourishing and meaningful. They’re not just ingredients—they’re heirlooms.

ancient grains like spelt in a glass jar with wooden lid.

Looking for more helpful articles? Here are some ideas:

Jere Cassidy is the writer and recipe developer behind the blog One Hot Oven. A passion for all things food related led her to culinary school to expand her baking skills and now to share easy recipes for all home cooks and bakers of all skill levels. When not in the kitchen, Jere’ likes to travel far and wide to find delicious food. Article slightly edited to reflect Anya's commentary and notes.

This article originally appeared on Food Drink Life.

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The contents of this article, made available via Food Drink Life, are for informational purposes only and do not constitute medical advice. The content presented here is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition or dietary changes. Reliance on any information provided by this article is solely at your own risk.