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Chicken Caesar Pasta Salad

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.

image of Prepare and Nourish owner

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.

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

Step 4. Top

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

Helpful Tips

  1. Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery. 
  2. 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.
  3. Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely. 
  4. 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. 
Chicken Caesar pasta salad on a white plate, topped with cheese and served with a fork beside it.

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

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 on a white plate, topped with cheese and served with a fork beside it.
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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 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: caesar pasta salad with chicken, chicken caesar pasta salad
Servings: 4 servings
Calories: 664kcal
Author: Anya @ Prepare & Nourish

Ingredients

Caesar Dressing

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:
  1. Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery. 
  2. 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. 
  3. Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely. 
  4. 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

Calories: 664kcal | Carbohydrates: 47g | Protein: 30g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 587mg | Potassium: 446mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2575IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 2mg

Fermented Carrots Recipe

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.

image of Prepare and Nourish owner

Ingredients for Fermented Carrots

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.
graphic of fork and spoon connected in a plant.

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.

Slices of carrot on a chopping board.

Step 2. Cut the carrots

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

Slices of carrots inside a clear jar.

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

  1. 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. 
  2. 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.
  3. Always keep the carrots submerged in brine. A fermentation weight works great for this purpose. 
  4. 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.
Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.

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.

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

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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Slices of carrots on the side of an airtight jar of carrots, placed on a white plate.
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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 minutes
Fermentation Time7 days
Total Time7 days 15 minutes
Course: Condiment, Ferment, Salad
Cuisine: American
Keyword: fermented carrot recipe, fermented carrots, lacto fermented carrots
Servings: 4 servings
Calories: 30kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Brine

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:
  1. 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. 
  2. Pack the jar tightly with carrots to prevent them from floating and to reduce air exposure. 
  3. Always keep the carrots submerged in brine. A fermentation weight works great for this purpose. 
  4. 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

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1793mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10243IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 0.3mg

Quick 30-Minute Chicken Pad Thai

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?

image of Prepare and Nourish owner

Ingredients for Chicken Pad Thai

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.
graphic of fork and spoon connected in a plant.

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.

Sautéing chicken in a skillet.

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.

Sautéing vegetables and onions in the skillet.

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.

Mixing the Pad Thai in the skillet.

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

Product Highlight!

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 →
stainless steel wok with a glass lid.
💭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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: chicken pad thai, chicken pad thai recipe, easy chicken pad thai recipe
Servings: 4 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: 
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

Calories: 490kcal | Carbohydrates: 65g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 756mg | Potassium: 438mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2876IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 2mg

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!

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.

image of Prepare and Nourish owner

What is in the Italian Seasoning?

Ingredients of 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 in a transparent jar, with a spoon next to it.

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.

Spices in a clear mixing bowl.

Step 1. Mix

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

Italian seasoning in a clear jar.

Step 2. Store

Transfer to a spice jar and store in the pantry.

Helpful Tips

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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 →
square glass spice jars
💭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:

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

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

Italian seasoning in a clear jar with a spoon in it.
Print Recipe
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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 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American, Italian
Keyword: italian seasoning, Italian seasoning recipe, what is in the Italian seasoning
Servings: 24 servings
Calories: 3kcal
Author: Anya @ Prepare & Nourish

Ingredients

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: 
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg

Ancient Grains are Back and Better than Ever

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.

ancient grains in glass jars.
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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!

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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.

graphic of fork and spoon connected in a plant.

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.

kamut in a weck jar.

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 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.

ancient grains in opened glass jars.

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.

3-Ingredient Yukon Gold Mashed Potatoes

These Yukon gold mashed potatoes are the perfect side dish year-round. Made with just 3 basic ingredients, they’re irresistibly creamy, thanks to a secret trick that makes them extra fluffy and velvety smooth. Perfect for any meal.

Mashed potatoes in a white bowl with a spoon in it.
Looking for more potato recipe? 
Check out chicken potato broccoli casserole, chicken potato salad, and tuna potato salad.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Primal, Ancestral diet
  • Tools Needed: Potato masher or hand-held mixer
  • 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 Go-To Mashed Potato Recipe

This Yukon mashed potatoes recipe has been my go-to for years - because why mess with perfection?

Oh, it's unmatched!

I've tried the fancy versions (and there's a time and place for that), but honestly, nothing compares to these simple, buttery potatoes that melt in your mouth.

They're quick, easy, and most importantly, consistently delicious. Whether it's a weeknight or a holiday feast, this is the mashed potato recipe I can always count on to steal the show.

image of Prepare and Nourish owner

Ingredients for Yukon Gold Mashed Potatoes

Ingredients for mashed potatoes.

This minimal ingredient recipe proves you don't need much to make something delicious. Yukon gold potatoes are naturally creamy and buttery, so they're perfect for mashed potatoes. Adding softened butter (not melted) gives them that extra richness, while milk helps create a smooth, velvety texture. A good amount of sea salt - both during cooking and after mashing, brings all the flavors together.

Mashed potatoes in a white bowl.

Step by Step Instructions

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

Potatoes in a pan with water.

Step 1. Boil

Place Yukon gold potatoes in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat.

Potatoes in a pan with water.

Step 2. Simmer

Reduce heat to a simmer and cook until the potatoes are fork-tender.

Potatoes in a mixing bowl with a fork in it.

Step 3. Mash

Drain the potatoes and return them to the pot. Add salt and cubed butter, then coarsely mash with a fork.

Mashed potatoes in a mixer.

Step 4. Mix

Slowly stir in milk, then mash with a potato masher or beat with a hand mixer until smooth and creamy.

Helpful Tips

  1. Start with cold water. Always place the potatoes in cold water before bringing to a boil. This helps them cook evenly and prevents the outside form overcooking while the inside remains firm. 
  2. Taste and adjust. Potatoes love salt! Generously season during cooking and also taste the mash at the end and adjust with sea salt or a touch of salted butter.
  3. Gently break down the starches. Use the back of a fork to mash the potatoes, which helps separate and smooth out the starches - much like a potato ricer would. This technique creates creamy, velvety mashed potatoes without overworking them. 
  4. Reserve some cooking water. In case the mashed potatoes end up too thick, a splash of starchy potato water can help loosen it while preserving flavor. 

Troubleshooting

  • Mashed potatoes too gluey or gummy? This usually happens when the potatoes are overmixed or processed in a blender or food processor (which by the way, totally unnecessary!). For the best texture, mash by hand with a potato masher or a hand mixer but keep it quick. 
💭Meal Prep Suggestion!
These mashed potatoes are perfect for meal prep - freeze small portions in airtight containers and thaw as needed for easy, ready-to-go sides later on. Just reheat with a splash of milk or butte rto bring back that creamy texture.
Mashed potatoes in a white bowl with a spoon beside it.

Serving Suggestions

These creamy Yukon gold mashed potatoes are a versatile side that go with almost anything.

Try them with:

Mashed potatoes in a white bowl with a spoon beside it.

Storing & Freezing

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop, adding a splash of milk or a pat of butter to restore creaminess. These mashed potatoes freeze surprisingly well - just let them cool completely first, then portion into freezer-safe containers, and thaw overnight in the fridge before reheating. You can freeze for up to 1 month.  These glass snap containers are perfect for leftovers.

Printable Recipe

Mashed potatoes in a white bowl with a spoon beside it.
Print Recipe
5 from 1 vote

Yukon Gold Mashed Potatoes

These Yukon gold mashed potatoes are irresistibly creamy, made with 3 simple ingredients, and have a secret trick for extra fluffiness.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: Yukon gold potatoes, yukon gole mashed potatoes, yukon mashed potatoes
Servings: 4 servings
Calories: 293kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 lbs Yukon gold potatoes peeled and cut into chunks
  • 2 teaspoons sea salt divided
  • 4 tablespoons butter cubed and softened
  • ½ cup whole milk warmed

Instructions

  • Place the 2 lbs Yukon gold potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil over medium-high heat.
  • Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
  • Drain the potatoes and return them to the pot. Add remaining salt and 4 tablespoons butter and coarsely mash the potatoes with a fork.
  • Slowly stir in the ½ cup whole milk and mash with a potato masher or beat with a hand mixer until smooth and creamy.

Notes

Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop, adding a splash of milk or a pat of butter to restore creaminess. These mashed potatoes freeze surprisingly well - just let them cool completely first, then portion into freezer-safe containers, and thaw overnight in the fridge before reheating. You can freeze for up to 1 month. 
Helpful Tips:
  1. Start with cold water. Always place the potatoes in cold water before bringing to a boil. This helps them cook evenly and prevents the outside form overcooking while the inside remains firm. 
  2. Taste and adjust. Potatoes love salt! Generously season during cooking and also taste the mash at the end and adjust with sea salt or a touch of salted butter.
  3. Gently break down the starches. Use the back of a fork to mash the potatoes, which helps separate and smooth out the starches - much like a potato ricer would. This technique creates creamy, velvety mashed potatoes without overworking them. 
  4. Reserve some cooking water. In case the mashed potatoes end up too thick, a splash of starchy potato water can help loosen it while preserving flavor
 
Troubleshooting Tips
Mashed potatoes too gluey or gummy? This usually happens when the potatoes are overmixed or processed in a blender or food processor (which by the way, totally unnecessary!). For the best texture, mash by hand with a potato masher or a hand mixer but keep it quick. 

Nutrition

Calories: 293kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 1278mg | Potassium: 1004mg | Fiber: 5g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 45mg | Calcium: 69mg | Iron: 2mg

Simple Ahi Tuna Poke Recipe

This Ahi Tuna Poke Bowl skips the soy and sugar but not the flavor. A clean, whole-food marinade with coconut aminos brings bold, umami taste, and all the fresh, crispy toppings, including spicy mayo, seal the deal.

Ahi tuna poke in a white bowl, served with chopsticks, black sesame seeds in a beige bowl, cucumber, and avocado.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top for rice and no-cook
  • Dietary Info: Keto if you skip the rice, Whole30, Paleo, Gluten-free
  • Tools Needed: sharp knife, cutting board
  • 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 Ahi Tuna Poke Bowl

The first time I had poke was in Hawaii, and it was love at first bite. Since then, I've been making poke bowls at home because they're simple, fresh, and always hit the spot.

And here's a truth that may be controversial: you don't need sushi-grade tuna. It's really just a marketing term.

What matters is getting good-quality, fresh tuna, preferably wild-caught. So don't stress the labels - focus on freshness, and you'll have a poke bowl that tastes just as amazing as the one I had in Hawaii.

image of Prepare and Nourish owner

Ingredients for Ahi Tuna Poke

Ingredients for ahi tuna poke.
  • Tuna: Wild-caught ahi tuna is ideal for poke. Fresh ahi tuna should have a deep, red color, a firm texture, and a clean, ocean-like smell (never fishy). Terms like "sushi-grade" are not officially regulated, so it's important to buy from a trusted fishmonger or reputable source. For extra safety, freeze tuna at -4°F (-20°C) for at least 7 days to kill any potential parasites before using it raw.
  • Rice: Short-grain sushi rice is best because it's sticky and holds together nicely under the toppings. Rinse it well to remove excess starch unless you want it extra sticky for the bowl.
  • Marinade: A blend of coconut aminos, toasted sesame oil, rice vinegar, sesame seeds, and green onions gives the tuna a savory, slightly sweet, and nutty flavor.
  • Toppings: There's so much flexibility here, and I usually use whatever I have on hand. But my favorite popular toppings are avocado, Persian cucumber, seaweed salad for extra umami, a sprinkle of furikake for texture, and a drizzle of spicy mayo to tie it all together. Try my simple 4-ingredient mayo and sriracha recipe.

Substitutions and Variations

  • Rice - If you don’t have sushi rice, feel free to use any rice you prefer on hand.
  • Marinade subs - Coconut aminos is a soy-free alternative to soy sauce. If you prefer soy sauce, use that. Tamari is an excellent gluten-free soy sauce option.
  • Topping subs - Diced mango, julienned carrots, radishes, edamame, or pickled ginger all work great in tuna poke bowls.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Poke is an ancestral Hawaiian meal rooted in using fresh, local fish, like wild-caught tuna, straight from the ocean. Hawaiians practiced sustainable fishing, taking only what they needed to ensure resources for future generations. The fish was cut into small pieces, mixed with simple seasonings like seaweed, and served right away. This is what you’d call "eating local" in the truest sense.

Ahi tuna poke in a white bowl, served with chopsticks and sliced tuna on a chopstick.

How to Make Ahi Tuna Poke Bowl

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

Cooked rice in a pan with a fork in it.

Step 1. Cook

Cook the sushi rice following the package instructions. Once done, let it cool slightly and fluff it with a fork.

Soy sauce, sesame seeds, green onion leeks, and sugar for marinating the tuna.

Step 2. Whisk

In a medium bowl, whisk together coconut aminos, toasted sesame oil, rice vinegar, sesame seeds, and chopped green onions.

Marinated sliced tuna in a white bowl with a spoon in it.

Step 3. Marinate

Add the diced ahi tuna to the coconut aminos marinade and toss until well coated.

Ahi tuna poke in a white bowl, served with sliced tuna, cucumber, and avocado.

Step 4. Assemble

Spoon the sushi rice into the bottom of each bowl. Top with the marinated tuna, sliced cucumber, avocado, seaweed salad, a sprinkle of furikake, and a drizzle of spicy mayo.

Helpful Tips

  1. Buy the freshest tuna - When choosing tuna for poke, look for the freshest option available for raw consumption. Sushi-grade labeling is just a marketing term, but I always opt for wild ahi tuna and try to freeze it for at least 10 days to kill any potential parasites before using it for raw dishes. 
  2. Pat the tuna dry - Always start with dry fish. Pat it dry with paper towels to remove any excess moisture to help the marinade cling better. 
  3. Chill the tuna - Let the marinated tuna sit in the fridge for 30 minutes up to 3 hours to allow the flavors to meld and the tuna to firm up a bit. This also ensures the tuna stays cool when served. 
  4. Let the rice cool - Room-temp rice pairs best with the cold toppings, so let it sit a bit after cooking. 

Troubleshooting

  • Tuna turning mushy? This could be due to over-marinating. Stick to under 3 hours in the fridge for marination. Any longer and the acid can break down the tuna too much.
  • Rice too sticky? That could be because it wasn’t rinsed enough before cooking. If you want maximum stickiness for your poke bowl, feel free to skip the rinse or just rinse lightly to keep some starch in the rice for that perfect clingy texture.
💭Meal Prep Suggestion!
Cook sushi rice and store it in the fridge for up to 3 days. Marinate the tuna ahead of time an dkeep it separate for up to 24 hours. Pre-chop toppings like cucumber and green onions, but store them separately to maintain freshness. Assemble the poke bowls, keeping avocado and any sauces separately, and add them just before serving.
Ahi tuna poke in a white bowl with mayonnaise and chopsticks on the side.

Serving Suggestions

I love that these ahi tuna poke bowl is already a complete and very satisfying meal on its own, packed with good protein, rice, and a variety of fresh toppings. Check out this post on how to make cauliflower rice if you're going for a low-carb option. However, if you're looking to complement it other dishes, here are some great options:

Side dish: If you want to include some warm sides, roasted bok choy or roasted broccolini make a great pairing.

Fresh salads: Try something simple like Asian cucumber salad or cucumber and cabbage salad.

Condiments: Some tasty ferments like spicy sauerkraut with ginger and garlic or fermented jalapenos are always a nice addition. Don't forget quick pickled red onions and that creamy mayo with sriracha.

Ahi tuna poke in a white bowl, with chopsticks on the side and green onion leeks in a beige bowl.

Frequently Asked Questions

How do I store ahi tuna poke?

Store each poke bowl component separately for freshness. Keep marinated tuna in the fridge for up to 24 hours (since it's raw), rice for 3 days, and toppings like cucumber and seaweed salad for 2–3 days. These glass snap containers are perfect for leftovers.

Can I freeze ahi tuna poke?

I don't recommend it as freezing and thawing will alter its texture and flavor. However, you can freeze the tuna before marinating. You can dice it up and freeze it, and when ready to use, thaw the tuna in the fridge overnight and marinate it fresh before assembling your poke bowl.

What is the best way to cut tuna for poke?

Make sure you use a very sharp knife to ensure clean cuts without crushing the fish. Always cut the tuna into ½" cubes, cutting against the grain of the fish. This helps break down the muscle fibers, giving the tuna a more tender, melt-in-your-mouth feel. For uniform cubes, trim the tuna into a rectangular block first, then slice it into even strips before cutting the strips into cubes. The better the cuts, the better the texture of the poke bowl. 

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

Printable Recipe

Ahi tuna poke in a white bowl, with mayonnaise, chopsticks on the side, and green onion leeks in a beige bowl.
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Ahi Tuna Poke Bowl

This Ahi Tuna Poke Bowl is made with a soy-free, sugar-free coconut aminos marinade. It's fresh, nourishing, and packed with clean flavor!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: ahi tuna poke, ahi tuna poke bowl, ahi tuna poke recipe
Servings: 4
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup sushi rice
  • ½ cup coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon white sesame seeds
  • 3 green onions chopped
  • 1 ½ pounds ahi tuna cut into ½” cubes
  • 1 Persian cucumber sliced
  • 1 avocado diced
  • Seaweed salad
  • Furikake
  • Spicy mayo

Instructions

  • Cook the 1 cup sushi rice according to package instructions. Once cooked, let it cool and fluff with a fork.
  • In a medium bowl, whisk ½ cup coconut aminos, 1 tablespoon toasted sesame oil 1 tablespoon rice vinegarr, 1 tablespoon white sesame seeds, and 3 green onions.
  • Add diced 1 ½ pounds ahi tuna to the coconut amino marinade and toss to combine.
  • Layer the sushi rice at the bottom of each bowl. Top with marinated tuna, 1 Persian cucumber, 1 avocado, Seaweed salad, Furikake, and drizzle with Spicy mayo.

Notes

Storage: Store each poke bowl component separately for freshness. Keep marinated tuna in the fridge for up to 24 hours (since it's raw), rice for 3 days, and toppings like cucumber and seaweed salad for 2–3 days. Slice the avocado fresh before serving. 
Helpful Tips:
  1. Buy the freshest tuna - When choosing tuna for poke, look for the freshest option available for raw consumption. Sushi-grade labeling is just a marketing term, but I always opt for wild ahi tuna and try to freeze it for at least 10 days to kill any potential parasites before using it for raw dishes. 
  2. Pat the tuna dry - Always start with dry fish. Pat it dry with paper towels to remove any excess moisture to help the marinade cling better. 
  3. Chill the tuna - Let the marinated tuna sit in the fridge for 30 minutes up to 3 hours to allow the flavors to meld and the tuna to firm up a bit. This also ensures the tuna stays cool when served. 
  4. Let the rice cool - Room-temp rice pairs best with the cold toppings, so let it sit a bit after cooking. 
Troubleshooting Tips:
Tuna turning mushy? This could be due to over-marinating. Stick to under 3 hours in the fridge for marination. Any longer and the acid can break down the tuna too much. 
Rice too sticky? That could be because it wasn’t rinsed enough before cooking. If you want maximum stickiness for your poke bowl, feel free to skip the rinse or just rinse lightly to keep some starch in the rice for that perfect clingy texture.
 

Quick Pickled Red Onions (No Cook!)

Skip the stove with these quick pickled red onions recipe. This version requires no heating at all - just soak them in apple cider vinegar with pickling spices for a tangy, crisp topping for tacos, salads, sandwiches, and more. So easy and delicious!

Pickled red onions in a white bowl and in a clear jar beside it.
Looking for more ways to spice up a meal? 
Check out sumac onions, garlic confit, and fermented jalapenos.
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💡Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 30 minutes to pickle
  • Cooking Method: No cook
  • Dietary Info: Keto, Whole30, Paleo, GAPS
  • Tools Needed: sharp knife and jar for storage
  • 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.

The Fast Track to Flavor

While I have a soft spot for all things fermented (just take a peek at my raw sauerkraut, pickled green tomatoes, lacto fermented dill pickles, and kimchi recipes), sometimes you just need something quick and punchy to round off a meal.

These quick pickled red onions are my go-to when dinner needs a little something something. Whether it's tacos, sandwiches, or a big Greek bowl.

No waiting days for fermentation, no heating the brine - just a few pantry staples and you're on your way to a flavorful boost in 30 minutes flat.

Perfect for those last-minute additions that make the meal. You know what I mean?

image of Prepare and Nourish owner

Ingredients for Pickled Red Onions

Ingredients for Pickled Red Onions
  • Onions: Red onions are the go-to for pickling because they are mild in flavor but you can use white or yellow onions if you want a sharper bite.
  • Vinegar: In this recipe, we're not heating the brine, which means the raw, unfiltered apple cider vinegar retains its natural enzymes and beneficial probiotics.
  • Sweetness: Though this is totally optional, I love the touch of sweetness and a little heat that hot honey provides.
  • Seasonings: I love the convenience of pickling spice which typically includes mustard seed, coriander, bay leaf, and peppercorns all wrapped into one blend. And of course sea salt to enhance all the flavors in the brine.

Substitutions and Variations

  • Vinegar - I like the health benefits of ACV but feel free to sub with white wine or red wine vinegar for a different flavor (and deeper red color). Rice vinegar gives a slightly sweeter, more delicate flavor and would be perfect for Asian-insprired dishes.
  • Sweetener - You can use regular honey instead - just add a pinch of red pepper flakes if you still want that spicy kick. If you’re using granulated sugar, it’s best to dissolve it in warmed vinegar on the stovetop first for even sweetness.
  • Flavorings - Swap the pickling spice with other flavorful add-ins like sliced jalapeno, smashed garlic or two, or even a few sprigs of fresh thyme, dill, or oregano for more herby flavor.

How to Slice an Onion

The way you slice an onion - crosswise vs. lengthwise - can actually affect its texture, flavor release, and how it holds up in different recipes. Here's the difference:

Lengthwise (Pole to Pole)

Slice from the root end to the stem end (along the lines of the onion). These slices hold their shape better and stay more intact when cooked or pickled. The flavor is milder because fewer cell walls are broken, so less pungent juice is released.

Crosswise (Across the Onion)

Slice perpendicular to the root-stem axis (like cutting it into rings). These slices are softer and break down faster when cooked or pickled. The flavor is sharper and more pungent because more cell walls are broken.

For this recipe, I sliced the red onions lengthwise (from root to tip), which gives slightly firmer, more structured pieces that hold up well in the brine. While cross-section slices (into rings) are more traditional for pickled onions and absorb flavor a bit faster, I prefer lengthwise cuts for better texture and longer-lasting crispiness.

Pickled red onions in a clear jar, with a few strands on a fork.

How to Make Pickled Red Onions

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

Sliced onions in a clear jar.

Step 1. Pack

Pack a mason jar with sliced red onion.

Sliced onions in a clear jar with salt and pepper.

Step 2. Add

Add pickling spice, sea salt, and a drizzle of hot honey (if using).

Cider vinegar being poured over sliced onions in a clear jar seasoned with salt and pepper.

Step 3. Pour

Pour apple cider vinegar over the onions until they are fully submerged.

Pickled red onions in a clear jar.

Step 4. Shake

Cover the jar and give it a quick shake to distribute everything. Let it sit at room temperature for 30 minutes. Then refrigerate for at least an hour.

Helpful Tips

  1. Slice onions uniformly. To ensure even pickling and quicker absorption of flavors, make sure to cut the onions to an even thickness. A mandoline is helpful but not necessary. 
  2. Use a glass jar. I like using a wide-mouth, pint-size mason jar for pickling red onions since they won't react with the vinegar to preserve the taste, and it is the perfect size for this recipe. 
  3. Press down the onions. After pouring the vinegar, gently press the onions down with a spoon to fully submerge them. You can also add a glass fermentation weight if you have the space. 
  4. Flavor variations. Experiment with other flavorings. Try adding a smashed garlic clove, whole peppercorns instead of pickling spice, and a bay leaf or two for extra flavor. 

Troubleshooting

  • Mushy onions? This can happen if the onions are sliced too thin or left in the brine for too long. Try to consume within 4 weeks for best flavor and texture. 
💭Meal Prep Suggestion!
Because this recipe requires no heating, it comes together in minutes and easily fits into your regular meal prep routine. You can whip it up while prepping other ingredients—no need to wait for anything to cool down or boil. It’s a low-effort, high-impact addition that complements everything from tacos and burgers to grain bowls and egg dishes.

Serving Suggestions

Quick pickled red onions add a tangy, crisp bite to everything from tacos to salads and sandwiches. Here are some options to get you started:

Tacos: Add a bright crunch to any taco night like the beef tongue tacos and chuck roast tacos - especially good with pork carnitas,

Salads: Swap the fresh onion with the pickled red onions in this chopped Mediterranean salad or the Asian cucumber salad.

Meats: Pile them high on any of your favorite roasted meats like oven roasted whole chicken, slow cooker duck, or oven-baked sausage and peppers.

Pickled red onions in a white bowl and in a clear jar beside it.

Frequently Asked Questions

How do I store and reheat pickled red onions?

Store pickled red onions in a glass container like a pint-size mason jar for up to 4 weeks. The flavor deepens the longer they sit, so they taste better over time. Always use a clean utensil to pull more onions from the jar to prevent contamination. 

Can I freeze pickled red onions?

No, I don't recommend freezing pickled red onions. The vinegar brine can alter the texture when frozen and thawed, turning them soft and mushy instead of crisp. For best quality and crunch, it's best to store them in the fridge and enjoy within 2-4 weeks.

Can I reuse the pickling brine?

You can reuse it once or twice within the same month for another batch of onions, but note the flavor will be slightly milder. Always add fresh onions and refrigerate promptly. 

Looking for more easy staple recipes? Here are some ideas:
Did you make this pickled red onions? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Pickled red onions in a white bowl and in a clear jar beside it.
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5 from 1 vote

Quick Pickled Red Onions

No-heat quick pickled red onions with apple cider vinegar and pickling spices - tangy, crunchy, and ready fast. Perfect for topping everything!
Prep Time5 minutes
Pickling Time30 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American
Keyword: pickled red onions, quick pickled red onions
Servings: 12 servings
Calories: 10kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Pack a pint-size mason jar with sliced 1 red onion.
  • Add the 1 teaspoon pickling spice, 1 teaspoon sea salt, drizzle 1 teaspoon hot honey if using.
  • Pour 1 cup apple cider vinegar over the onions until fully submerged.
  • Cover the jar and give it a quick shake to distribute everything. Let it sit at room temperature for 30 minutes. Then refrigerate for at least an hour.

Notes

Storage: Store pickled red onions in a glass container like a pint-size mason jar for up to 4 weeks. The flavor deepens the longer they sit, so they taste better overtime. Always use a clean utensil to pull more onions from the jar to prevent contamination. 
Helpful Tips:
  1. Slice onions uniformly. To ensure even pickling and quicker absorption of flavors, make sure to cut the onions in even thickness. A mandoline is helpful bu not necessary. 
  2. Use a glass jar. I like using a wide-mouth, pint-size mason jar for pickling red onions since they won't react with the vinegar to preserve the taste and is the perfect size for this recipe. 
  3. Press down the onions. After pouring the vinegar, gently press the onions down with a spoon to fully submerge them. You can also add a glass fermentation weight if you have the space. 
  4. Flavor variations. Experiment with other flavorings. Try adding a smashed garlic clove, whole peppercorns instead of pickling spice, and a bay leaf or two for extra flavor. 
Troubleshooting Tips
Mushy onions? This can happen if the onions are sliced too thin or left in the brine for too long. Try to consume within 4 weeks for best flavor and texture. 

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 195mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

The Difference Between Broth, Stock, and Bone Broth

Ever wondered about the difference between broth, stock, and bone broth? In this post, we explain what's the difference between broth and stock, and reveal how bone broth adds extra flavor and nutrients. Get the clarity you need for better cooking and meal prep!

different broths in mason jars.
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The difference between broth, stock, and bone broth

You've probably grabbed all three of the store shelves at some point, but do you know the difference between broth, stock, and bone broth?

Most people treat them like they’re all the same, but trust me, they’re not. Knowing what makes each one unique can totally transform your soups, sauces, and stews!

Want to take it up a notch? Try making your own homemade versions - whether it’s rich chicken feet broth, hearty beef bone broth recipe, easy-on-the-gut meat stock, delicate fish fumet, or classic whole chicken broth - the difference in taste and nutrition will have you hooked!

image of Prepare and Nourish owner

A Quick Breakdown

While broth, stock, and bone broth might seem similar, the differences between them come down to ingredients, cooking time, and purpose. Knowing which one you’re working with, and why it matters, can help you cook with more intention and better results.

Broth is typically made with meat, sometimes on the bone, along with vegetables and herbs. It’s simmered for a relatively short period, usually under two hours, and is seasoned so it can be sipped on its own or used directly in recipes. 

On the other hand, stock relies more heavily on bones, often with some meat still attached, and simmers for longer to extract collagen and depth. It’s usually left unseasoned, since it’s meant to be used as a base for sauces, soups, and other dishes.

Bone broth pushes this process even further, simmering roasted bones for 12 hours or more, often with the addition of vinegar to help extract minerals. The result is a thicker, more gelatinous liquid that’s sometimes consumed on its own for perceived health benefits.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Broth and stock is the ultimate ancestral food - slow-simmered, nutrient-rich, and made from every last bit. Our great grandmas knew what was up: nothing wasted, everything nourishing. It's old-school wisdom in a mug (or soup pot).

beef bone broth in mason jars.

Sip Smarter: The Truth About Broth, Stock, and Bone Broth

Now that the big-picture differences are clear, here’s a closer look at what makes each of these kitchen staples unique.

Broth

Most people are familiar with broth, which is made by simmering meat, unless it’s vegetable broth, alongside vegetables, herbs, and aromatics. The cooking time is relatively short, usually under two hours, resulting in a light, flavorful liquid that’s typically seasoned and ready to use as-is.

Broth is what you’ll often find in store-bought cartons labeled chicken broth or vegetable broth, and it’s commonly used as the liquid base for soups, stews, and grains.

Because broth is seasoned, it’s easy to sip on its own, especially when you’re under the weather or need something warm and comforting. It doesn’t have the same richness or gelatinous texture as stock or bone broth, but that’s part of what makes it so versatile.

It’s meant to be quick, convenient and flavorful without being too heavy. My whole chicken broth is a good example of traditional broth.

fish stock in a weck jar with carrots in the background.

Stock

Unlike broth, stock is made with bones, not just meat, and that single shift changes the whole purpose of the liquid. While it can include vegetable scraps and aromatics, the goal is to extract collagen, which gives stock a richer mouthfeel and slightly thicker consistency once cooled. It typically simmers for two to four hours, long enough for the bones to break down and release structure-building compounds that broth doesn’t have.

Stock is usually left unseasoned. It’s not meant to be the final product, but more so the foundation. In professional kitchens, stock is a workhorse ingredient, used to build sauces, gravies, and soups that need complex flavors without adding salt.

If you’ve ever chilled homemade soup and noticed it turned jiggly in the fridge, that’s the gelatin from the bones doing its job, and that’s precisely what makes a good stock stand out.

A few exceptions to traditional stock? Meat stock, which is made with meaty cuts but very few or no bones - is simmered gently for a shorter time and often used in healing diets for its simplicity and digestibility. Similarly, fish stock doesn't require a lot of simmering time either.

Bone Broth

Traditionally, a key ingredient in home kitchens, bone broth has lately been marketed as a health drink, much like the adrenal cocktail. In wellness circles, it’s become a go-to for everything from joint support to gut health to glowing skin.

What sets it apart from regular stock, besides the marketing, is the cooking time. Bone broth is essentially stock that’s been simmered much longer, usually 12-24 hours, often with a splash of vinegar added to help extract minerals from the bones.

That extra time breaks down more collagen and connective tissue, giving bone broth its thicker, almost gelatinous texture. While it can be used in recipes the same way stock is, it’s often sipped on its own like tea, either plain or with a little seasoning. Some people swear by it as a daily ritual, and it’s sparked an entire market of frozen broths, powdered mixes, and glass-bottled versions with hefty price tags.

Whether the health claims hold up is still being studied, there's no denying bone broth has found a new audience and identity in the wellness world. Grab my beef bone broth recipe or my Instant Pot bone broth chicken recipe and see for yourself.

Here's a few recipes to get you started with stock, broth, or bone broth:

Store-bought VS Homemade

Most store-bought broths and stocks aim for convenience, but let’s be honest - they’re not all created equal. Cartons labeled as broth often contain a confusing mashup of meat, bones, and seasoning, which totally blurs the line between broth and stock.

And while I’m definitely not afraid of a little salt (bring it on, baby!), these boxes sometimes lean hard on salt, yeast extract, and “natural flavors” to fake the depth that only hours of simmering can deliver. Some even toss in sugar or preservatives - like, why?

Bone broth has basically become the green juice of the pantry aisle, but not every brand is worth your coin. Some are rich and velvety; others are glorified salty water with a health halo.

That’s why I’ll always have a soft spot for homemade. You control everything—from the bones to the simmer time to the seasoning (yes, salt included, the real, unrefined, mineral-rich kind).

And if you freeze it in small jars or ice cube trays, it’s just as convenient as the store-bought kind - only a thousand times better.

Homemade bone broth? It’s nourishing, it’s powerful, and let’s be real: it kind of makes you feel like a kitchen wizard in the best way.

Broth & Stock Essential Tools

You don't need a magic wand to make nutrient-dense broth - just the right tools. These are my must-haves for turning bones and scraps into liquid gold.

  • Large stock pot: Stainless steel is a classic and it's perfect for making big batches and simmering all day.
  • Slow cooker: For low-effort broths with great results and zero babysitting.
  • Instant Pot: Gives the bonus of pressure cooking to extract flavors fast.
  • Fine mesh strainer: Key for getting that clear, golden liquid.
  • Wide-mouth mason jars: Be sure to leave room at the top if freezing so they don't crack.

Which One Should You Use?

Which one you use depends on what you cook and how much flavor or body you need. Broth works well when you want something light and ready to go, like a quick soup or a simple way to cook rice or quinoa. It’s already seasoned, so you don’t need to adjust much. 

Stock is a better pick when you want more richness, especially for sauces, stews or braises — like these braised artichokes, which can replace water as the cooking liquid - that need time to simmer and develop flavor. Because it’s unseasoned, you have full control over how salty or concentrated your final dish is.

“I usually go with bone broth — it has more flavor and feels heartier than stock. It’s great in my shepherd's pie because it makes the filling extra savory.”
— Bella Bucchiotti, xoxoBella

Bone broth can fill in for stock in most recipes, but it’s richer and often sipped on its own rather than cooked with. Bone broth might be too overpowering in delicate recipes, like a clear soup or a sauce with subtle flavors.

meat stock in a white bowl and glass jar.
Looking for more helpful articles? Here are some ideas:

Gina Matsoukas is the writer, photographer and recipe creator of Running to the Kitchen. Focusing on healthy, seasonal, whole-food recipes, her work has been featured in various online and print publications, including Food Network, Prevention Magazine and Women’s Health. Gina lives in central New York, where she enjoys an active outdoor life. Article slightly edited to reflect Anya's feedback.

This article originally appeared on Food Drink Life.

Creamy Ground Beef and Sweet Potato Skillet

This Creamy Ground Beef and Sweet Potato Skillet is a one-pan meal filled with ground beef, sweet potatoes, red bell peppers, corn, and tomatoes. The smoky taco seasoning and creamy cheese make for a flavorful, satisfying dinner. This sweet potato and ground beef is packed with flavor but low on effort and clean-up.

Ground beef and sweet potato in a skillet with lime and parsley beside it.
Looking for more skillet recipes? 
Check out easy shepherd's pie, fried cabbage and sausage skillet, and crustless skillet pizza.
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💡Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 25 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Primal, GAPS, Ancestral diet
  • Tools Needed: large 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.

The Skillet Meal That's Got it All

Alright, let's talk about sweet potatoes. I didn't grow up eating them - shocker, I know - but now they're basically my best friend in the kitchen.

And here's the thing: this Southwest Ground Beef and Sweet Potato Skillet is the perfect way to sneak them in without feeling like you're eating a Thanksgiving side dish for dinner. Looking at you, scalloped sweet potatoes.

Plus, I've got ground organ meats (hellllo, beef liver!) in here, and trust me, you won't even notice. The flavors all come together like a beautiful symphony - smoky, savory, a little spicy - and that creamy, cheesy goodness?

Chef's kiss. 🤌

Seriously, this dish hits every note, and it's one of those meals that makes you feel like you've got your life together, even if you don't have your life together (I'm right there with you!).

image of Prepare and Nourish owner

Ingredients for Ground Beef and Sweet Potatoes

Ingredients for ground beef and sweet potato dish on a white table.
  • Ground meat: I like to use 85/15 ground beef for the best balance of flavor and moisture. I prefer not to drain the excess fat (because fat = flavor) and if you use a leaner ground meat like ground turkey or bison, I recommend adding a little butter for extra flavor.
  • Vegetables: The veggies in this skillet meal do a lot of heavy lifting - sweet potatoes bring natural sweetness and make it hearty, while red onion and garlic add depth. The red bell pepper adds a mild crunch and frozen corn lends a hint of sweetness that pairs well with the smoky flavors.
  • Cheeses: The cream cheese melts down into a silky, tangy sauce and coats the veggies and meat while shredded cheddar adds a sharp, melty finish on top.
  • Flavorings: The remainder of the ingredients are simple but serve two purposes: they add moisture and flavor. The canned diced tomatoes and green chiles add a tangy flavor with just a hint of heat. And the taco seasoning brings a smoky, Southwest taste without being too spicy. I like using my mild taco seasoning for this purpose.
  • Additional liquid: A secret ingredient that may or may not be needed is bone broth. You won't really know until you start making the skillet - if it's a little dry and needs some liquid for the simmering step, add in a ¼ - ½ cup. If you have all the flavor and liquid you need from the tomatoes and the veggies, you're good. I like to use a whole chicken broth for this.

Substitutions and Variations

  • Make it spicy - Add crushed red pepper flakes or roasted jalapeno peppers for some extra heat or a splash or two of the brine from my fermented jalapenos.
  • Vegetable add-ins - Feel free to mix in other veggies like zucchini, spinach, or mushrooms. Just be sure to cook them a bit longer to prevent the skillet from getting too watery.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Whenever I cook with ground meats, I almost always toss in some organ meats because all that flavor totally hides any gaminess. If I've really have my act together, I usually have a pound of my homemade ancestral beef blend on hand (I use a 75/25 ratio) - because who wants to pay $14 per pound when I can do it myself?

Ground beef and sweet potato in a skillet with a serving spoon in it.

How to Make Ground Beef and Sweet Potatoes

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

Sautéing carrots in the skillet.

Step 1. Sauté

Heat some avocado oil in a large skillet over medium heat. Add diced sweet potatoes and cook for several minutes, stirring occasionally, until slightly softened. Remove from the skillet and set aside.

Sautéing onions in the skillet.

Step 2. Cook

In the same skillet, add chopped red onion and cook until softened and translucent.

Sautéing ground beef in the skillet.

Step 3. Season

Add ground beef and cook, breaking it apart, until browned. Stir in minced garlic and taco seasoning, and cook briefly until fragrant.

Mixing veggies and ground beef in the skillet.

Step 4. Simmer

Add diced bell pepper, corn, canned tomatoes with their liquid, green chiles, bone broth (if needed), and the cooked sweet potatoes back to the skillet. Stir well, cover, and let simmer until the sweet potatoes are fully tender.

Mixing veggies and ground beef in the skillet.

Step 5. Melt

Reduce heat to low and stir in cubed cream cheese. Continue stirring until fully melted and incorporated.

Mixing veggies and ground beef with grated cheese in the skillet.

Step 6. Garnish

Top with shredded cheddar cheese and let it melt for a minute or two. Garnish with fresh toppings like cilantro, avocado slices, and a squeeze of lime.

Helpful Tips

  1. No taco seasoning on hand? Try swapping 2 tablespoons of taco seasoning with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon oregano, 1 teaspoon salt or to taste and  ¼ teaspoon black pepper.
  2. Cut sweet potatoes evenly. For uniform cooking, make sure the sweet potatoes are cut into similar size. 
  3. Use softened cream cheese. It melts into the skillet more smoothly. Let it hang out at room temperature while you prep. It also helps to cube it before adding and stir frequently over low heat to melt evenly. 

Troubleshooting

  • Sweet potatoes are undercooked? The pieces were likely cut too large or not sautéed long enough at the start. Dice them into ½-inch or smaller cubes and make sure they get a good head start in the skillet (at medium-high heat). You don't want them fully cooked at this stage but they should have a nice seared crust to them to lock in flavor. 

Product Highlight!

Cast Iron Skillet

My large cast iron skillet is my ride or die. It retains heat so well and is perfect for making this meal.

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💭Meal Prep Suggestion!
This ground beef and sweet potatoes are perfect for meal prep. Double the recipe and portion it into individual servings for easy meal prep. Store in the fridge for up to 4 days or freezer for up to 3 months. Reheat with a splash of broth or water for a quick meal.
Ground beef and sweet potato on a white plate with a fork in it.

Serving Suggestions

This ground beef and sweet potatoes is a complete meal in one. It has a perfect balance of protein from the beef, fiber and nutrients from the sweet potatoes and veggies, plus healthy carbs to keep you satisfied. It's an all-in-one, hearty dish that checks all the boxes for a nourishing meal.

Just serve it with a dollop of homemade sour cream, sliced avocados, and fresh cilantro. Want to take it another level? Serve it with salsa macha! Check out this post on how to make salsa macha to give this skillet dish that extra love.

But if you wanted to round it out a little more, here are some options to serve alongside the sweet potato and ground beef meal:

Side dish: Serve this with bone broth rice or Instant Pot millet to soak up the flavorful sauce.

Fresh salads: Pair with a light romaine salad or a house salad.

Condiments: Add some chunky guacamole for extra creaminess or serve with homemade tortilla chips.

Ground beef and sweet potato in a skillet and on a white plate with a fork in it.

Frequently Asked Questions

How do I store and reheat sweet potato and ground beef?

Transfer the leftovers to an airtight container and store in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, warm in a skillet over medium-low heat with a splash of broth or water. To freeze, I recommend freezing in individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use frozen sweet potatoes or veggies?

While fresh sweet potatoes work best, you can use frozen diced sweet potatoes and frozen veggies like onions and bell peppers. I use frozen corn in this skillet with no problem, but that's a small amount of moisture that gets simmered down. If you use all frozen veggies, I recommend draining any excess moisture after thawing to avoid a watery skillet.

How do I prevent the sweet potatoes from being too mushy?

To keep the sweet potatoes from getting mushy, make sure they are diced into ½-inch cubes, and give them a good sear in the pan at the beginning. This locks in flavor and helps them hold their shape during the simmering process.

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

Printable Recipe

Ground beef and sweet potato in a skillet with lime and parsley beside it.
Print Recipe
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Southwest Ground Beef and Sweet Potato Skillet

One-pan creamy ground beef and sweet potato skillet is packed with veggies, smoky seasonings, and creamy texture for a delicious and satisfying dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: ground beef and sweet potato, recipe with ground beef and sweet potatoes, sweet potato and ground beef
Servings: 4
Calories: 676kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 2 tablespoons avocado oil
  • 2 medium sweet potatoes peeled and diced
  • 1 small red onion diced
  • 1 pound ground beef
  • 2 garlic cloves minced
  • 2 tablespoons taco seasoning see notes for alternative
  • 1 red bell pepper diced
  • 1 cup corn kernels
  • 1 15 oz can diced tomatoes with liquid
  • 1 4 oz can diced green chiles
  • 4 ounces cream cheese softened and cubed
  • ½ cup bone broth optional
  • ½ cup shredded cheddar cheese
  • toppings like fresh cilantro, avocado, and lime

Instructions

  • Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add 2 medium sweet potatoes diced and cook for 5-7 minutes, stirring occasionally, until slightly softened. Remove from skillet and set aside.
  • In the same skillet, add the 1 small red onion and cook until softened and translucent. Add the 1 pound ground beef and cook, breaking it up, until the beef is browned.
  • Stir in 2 garlic cloves and 2 tablespoons taco seasoning and cook for 30 seconds until fragrant.
  • Add 1 red bell pepper, diced, 1 cup corn kernels, 1 15 oz can diced tomatoes with liquid, and, 1 4 oz can diced green chiles, ½ cup bone broth (optional) and the sweet potatoes back to the skillet. Stir well and cover. Let simmer for 10-15 minutes until the sweet potatoes are fully tender.
  • Reduce heat to low and stir in the cubed 4 ounces cream cheese. Continue stirring until fully melted and incorporated into the skillet.
  • Top with ½ cup shredded cheddar cheese on top and let it melt for 1-2 minutes. Garnish with fresh toppings like fresh cilantro, avocado, and lime .

Notes

Storage: Transfer leftover to an airtight container and store in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium-low heat with a splash of broth or water. To freeze, I recommend freezing in individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. 
Helpful Tips:
  1. No taco seasoning on hand? Try swapping 2 tablespoons of taco seasoning with 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon oregano, 1 teaspoon salt or to taste and  ¼ teaspoon black pepper.
  2. Cut sweet potatoes evenly. For uniform cooking, make sure the sweet potatoes are cut into similar size. 
  3. Use softened cream cheese. It melts into the skillet more smoothly. Let it hang out at room temperature while you prep. It also helps to cube it before adding and stir frequently over low heat to melt evenly. 
  4. Add broth last. You may not need to add this additional liquid, depending on the veggies and other ingredients because you don't want it too watery. 
Troubleshooting
Sweet potatoes are undercooked? The pieces were likely cut too large or not sauteed long enough at the start. Dice them into ½-inch or smaller cubes and make sure they get a good head start in the skillet (at medium-high heat). You don't want them fully cooked at this stage but they should have a nice seared crust to them to lock in flavor. 

Nutrition

Calories: 676kcal | Carbohydrates: 40g | Protein: 30g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 666mg | Potassium: 1092mg | Fiber: 7g | Sugar: 13g | Vitamin A: 17742IU | Vitamin C: 54mg | Calcium: 226mg | Iron: 4mg