Recent Recipes

Homemade Cajun Seasoning

Learn how to make Cajun seasoning at home with this bold and flavorful blend of pantry spices! This homemade Cajun seasoning blend is perfect for adding a touch of heat to meat, fish, potatoes, or any other dish and comes together in minutes.

cajun seasoning in a small tulip jar on a white plate with a spoon with loose seasoning.

Cajun seasoning is a spice blend typically made with paprika, cayenne pepper, garlic and onion powder, and herbs. It's known for its bold, smoky, spicy flavor, often used in Louisiana and Southern cooking to season meats, seafood, vegetables, and rice dishes.

If you’re a fan of those bold flavors (and something tells me that you are because you are here), make sure you have the freshest, homemade Cajun seasoning on hand at all times.

Looking for more homemade staples? 
Check out dairy-free ranch seasoning, paleo taco seasoning, and French onion dip.

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Recipe Overview

Prep and Cook Time: 5 minutes to mix
Cooking Method: No-cook
Dietary Info: GAPS, Keto, Ancestral diet
Tools Needed: small bowl, small whisk, and a spice jar for storage
Skill Level: super-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 Cajun Seasoning

One of the reasons I absolutely love this Cajun seasoning is the smoky flavor it adds to just about everything - from fish and chicken to crispy sweet potato fries. It's like an instant flavor boost (but without the toxic liquid smoke, iykyk).

What really sets it apart, though, is the tiny flakes of oregano that perfectly balance out the heat from the cayenne and smokiness from paprika.

It's the perfect mix of spice and savory, giving every bite a punch of flavor without being too overwhelming. I seriously cannot get enough of it!

Ingredients for Cajun Seasoning

ingredients for homemade Cajun seaoning on a white countertop.

Spices: smoked paprika, onion powder, garlic powder, ground cumin, and cayenne are essential in homemade Cajun seasoning
Herbs: dried oregano for an herby touch
Salt: use dry unrefined salt (not Celtic or Baja Gold as they have moisture to them)

Substitutions and Variations

Adjust the heat - For extra heat, add more cayenne or a pinch of crushed red pepper flakes. If you prefer a milder seasoning, reduce the cayenne pepper.
Experiment with herbs - Add dried thyme or basil for a twist.

graphic of fork and spoon connected in a plant.

Make it Nutrient-Dense

One of the benefits of making homemade seasonings is that you have full quality control over the ingredients. For maximum nutrition, use organic when possible and always always, always use real, unrefined salt (not the girl with the umbrella, please!).

cajun seasoning in a small weck jar on a white plate.

How to Make Cajun Seasoning

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

cajun seasoning in a small weck jar with a spoon sticking out.

Step 1. Combine

Add all ingredients to a small bowl and mix until evenly blended.

cajun seasoning in a small tulip weck jar with a golden spoon.

Step 2. Store

Transfer the mixture to an airtight container and store for up to 6 months.

Helpful Tips

Use fresh spices - If your spices have been sitting in your pantry for a long time, consider replacing them. You want to use fresh herbs and spices.
Make it fine - For a finer blend, you can grind the spices together in a spice or coffee grinder for a smoother texture.
Freeze paprika first - I always like to freeze paprika first as soon as I bring it home from the store to destroy any potential insect eggs. Aphids looooove sweet peppers like paprika and can infest your entire spice cabinet before you know it.

Troubleshooting

My mix clumped up! Make sure you use dry spices (including salt) and store it completely sealed in a cool, dry place. Sometimes, this happens naturally. To break up the clumps, use a small fork or whisk to break it up.
My seasoning is too salty! Add some of the other spices like paprika, onion, and garlic to offset the saltiness. Or you can leave it as is but take note when using it in recipes.

Product Highlight!

Square Glass Spice Jars

I have a set of these glass spice jars. They're square-shaped, which saves space in my cabinet, and their design makes it easy to scoop out spices with a measuring spoon.

Grab yours →

💭Meal Prep Suggestion!
Scale up the recipe as much as you like but store it in the freezer if you won't use it up within 6 months. You can also slip in a bay leaf to deter aphids and mites naturally.

Serving Suggestions

This is one of those recipes that will become a staple as you use it in more and more recipes. It's great as a flavor-booster on shrimp, fish, chicken, veggies - just about anything!

It's the key flavor in my dirty rice recipe, blackened fish tacos and Cajun sweet potato fries. But there's so much more you can do with this homemade seasoning and I can't wait for you to give it a try!

cajun seasoning in a small tulip jar on a white plate with a spoon to the side.

Frequently Asked Questions

How do I store Cajun seasoning?

Store your homemade Cajun seasoning in an airtight container like a spice jar or Weck preserving jars and store it in your spice cabinet for up to 6 months. You can also freeze it for up to 2 years. It won't be frozen solid - you'll still be able to spoon out whatever amount you need but it will last much longer.

What's the difference between Creole and Cajun seasoning?

Cajun seasoning is spicier and simpler, often featuring paprika, cayenne, and garlic, with a bold, smoky flavor. Creole seasoning has a more complex mix of herbs, including basil, thyme, and oregano, creating a balanced, aromatic flavor. Both bring unique flavors to Southern and Louisiana dishes.

Why does my DIY Cajun seasoning feel too dry or powdery?

If your Cajun seasoning feels overly dry, it could be because the spices you’re using have lost moisture. Make sure to store the seasoning in an airtight container to prevent it from drying out further. If it's already too dry, lightly toast the spices in a pan to release their natural oils and enhance the flavor.

Looking for more simple DIY recipes? Here are some ideas:

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

Printable Recipe

Cajun seasoning in a small weck jar on a white plate with a spoon on the side.

Print Recipe

5 from 1 vote

Homemade Cajun Seasoning

This homemade Cajun seasoning is bold and flavorful and is perfect for adding a spicy kick to your favorite dishes.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: DIY cajun seasoning, homemade cajun seasoning, how to make cajun seasoning

Servings: servings

Calories: 7kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons dry unrefined salt
5 teaspoons smoked paprika
4 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
2 teaspoons dried oregano
1 teaspoon ground cumin

Instructions

Add all ingredients to a small bowl and mix until evenly blended.
Transfer the mixture to an airtight container and store for up to 6 months.

Notes

Makes approximately ½ cup of DIY Cajun seasoning.

Storage: Store Cajun seasoning mix in an airtight container like a mason jar with a metal lid (not plastic lid as those are not airtight) or a spice jar. Keep in a cool, dark place like a pantry or spice cabinet for up to 6 months.

Helpful Tips:

Use fresh spices - If your spices have been sitting in your pantry for a long time, consider replacing them. You want to use fresh herbs and spices.

Make it fine - For a finer blend, you can grind the spices together in a spice or coffee grinder for a smoother texture.

Freeze paprika first - I always like to freeze paprika first as soon as I bring it home from the store to destroy any potential insect eggs. Aphids love sweet peppers like paprika and can infest your entire spice cabinet before you know it.
Avoid clumping - Make sure you use dry spices (including salt) and store it completely sealed in a cool, dry place. Sometimes, this happens naturally. To break up the clumps, use a small fork or whisk to break it up.

Nutrition

Dirty Rice Recipe with Chicken Liver

This healthy dirty rice recipe is a nutrient-dense, one-pot meal made with ground turkey, sausage, chicken livers, and bold Cajun seasoning. Perfect for a quick dinner, this Cajun dirty rice recipe is packed with protein and flavor, making it a comforting yet wholesome dish that's ready in under 30 minutes.

dirty rice with celery and green onions and lemon wedges in a pan on a wooden board.

Dirty rice recipe is a Louisiana dish made with rice, ground meats, chicken livers, and Cajun seasonings. The liver gives it a "dirty" appearance, while the spices and aromatics create a rich, hearty flavor. Traditionally, it was a resourceful way to use up inexpensive cuts of meat while packing in bold, spicy flavors. Isn't that just so second-nature for our ancestors?

Looking for more liver recipes? 
Check out creamy chicken livers, beef liver pate, and 30-minute chicken liver and onions.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 30 minutes to cook
Cooking Method: Stove-top
Dietary Info: Gluten-free, Ancestral diet
Tools Needed: sharp knife, cutting board, and deep cooking pan
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 Dirty Rice Recipe

If you're looking for a dish that can easily and indistinguishably sneak in liver - this one is it. With all the bold Cajun spices and flavorful ground meat, the finely minced liver blends right in. Even the most liver-averse eaters won't spot it, but they'll still get all the richness and nutrients it adds.

And if that's not enough reason to make this Cajun dirty rice recipe, how about this:

→ Nutrient-packed comfort food. Protein, iron, and flavor all in one skillet.
→ Budget-friendly and filling. A little liver stretches your meat and your dollar further.
→ Perfect for batch cooking. Reheats beautifully for easy leftovers.

Ingredients for Dirty Rice

Meats: I like to use ground chicken or turkey, sausage, and always liver. Traditional dirty rice recipes always include chicken livers or other organ meats, so if you're going for the classic flavor - don't skip this!
Vegetables: yellow onion, celery, and green bell pepper give you savory flavor and crunch. You'll also need a healthy cooking fat like butter or tallow to saute the onions.
White rice: feel free to use either long-grain or short-grain white rice. My preference is short-grain, but make sure it's not sushi or arborio rice, where the starch content is high.
Broth: this will give amazing flavor to the dirty rice. If you want to tone down the flavor, use chicken bone broth but if you want to add robust flavor, I recommend going with beef bone broth. Either will work here; just depends on your preference.
Aromatics: DIY Cajun seasoning, garlic, bay leaves, and salt and pepper are the key flavor builders in this dish. Minced garlic also helps give a nice kick. If you don't have Cajun seasoning, you can use equal amounts of smoked paprika, garlic powder, onion powder, and a pinch of oregano.

Substitutions and Variations

Mix and match - Feel free to use whatever meats you have on hand. Any sausage will work (breakfast, hot Italian, etc..) and any ground meat can be subbed in for the ground turkey.
Spicy - Add fermented jalapenos or red pepper flakes when sauteeing the vegetables. You can also add a splash of the jalapeno brine to the broth.
Smoky - Add an extra dash of smoked paprika or chipotle powder for a smoky depth of flavor.
Veggie-loaded - Mushrooms would be a delicious addition here and you can also add zucchini, spinach, or bell peppers of other colors.

Make it Nutrient-Dense

When made with quality ingredients, this dish is a powerhouse of nutrients. There's mineral-rich broth and incredibly nutrient-dense chicken livers (use pastured chicken from farmers you trust), and it's packed with healthy fats, from cooking fat to sausage and more! It also helps to use homemade Cajun seasoning that's free from anti-caking agents.

a serving of dirty rice on a white plate with a large pan in the background.

How to Make Dirty Rice

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

diced onion sauteed in a dep stainless steel pan.

Step 1. Saute

In a large pan over medium-high heat, melt the butter or tallow. Add onions and cook onions until translucent and slightly browned.

sausage and ground turkey added to a deep pan with sauteed onions pushed to the side.

Step 2. Brown

Push the onions to the edges of the pan to make room in the center and increase heat to high. Add the ground turkey and sausage and cook until browned, breaking it up with a flat spatula.

chicken livers chopped on a wooden cutting board with a kinfe to the side.

Step 3.Dice

While the meats are browning, finely mince the chicken livers. I like to pat them dry with paper towel first to remove any excess moisture (as that will only cause them to steam during cooking).

chicken livers added to dirty rice recipe with sausage, onions, and ground turkey.

Step 4. Cook

Push the onions and meat mixture to the outer edges of the pan to make room in the center. Add the minced chicken liver and cook for about a minute (it cooks fast!). Combine with the rest of the meats.

bell peppers and celery added to cajun dirty rice in a stainless steel pan.

Step 5. Add

Reduce heat to the medium. To the meat mixture, add celery and green bell pepper and stir to combine. They don't have to fully cook through before adding the rice and broth in the next step.

sausage, rice, and bay leaves added to dirty rice in a stainless steel pan.

Step 6. Cook

Add rice, Cajun seasoning, minced garlic, salt and black pepper, and broth. Stir to combine. Tuck in bay leaves. Bring to a boil on high heat then reduce heat and simmer covered for 20 minutes or until the rice is cooked.

Helpful Tips

Brown the meats on high heat - Don't rush the browning process and don't overstir it as it cooks. The caramelization adds richness to the dish and you want the ground meat to have brown crusty spots.
Rinse rice well - Be sure to rinse your rice thoroughly to remove excess starch. This helps the rice cook up fluffy and prevents it from becoming sticky.
Add ingredients in stages - Saute the onions first, then add the meats, then add the veggies, and other rest of the ingredients. Doing it in stages like this helps to build flavor.
Mind the heat - Get comfortable with the burner dial because you'll be adjusting it often in this dish to really bring out the flavor. Brown on high but simmer on low.

Troubleshooting

My ground meats are not browning. Increase the heat a tad and avoid disrupting the meat too often. Let it sit in the pan for a minute or two (on high temp) before stirring, which helps develop a nice brown crust.
There's too much liquid in my rice. This is usually a result of adding too much broth or not enough rice. In either case, you can carefully strain off the excess liquid or remove the cover and allow the liquid to evaporate over heat.

Product Highlight!

Large Stainless Steel Saute Pan

I use this often for dishes like these. It's a 5.5 quart deep pan with a lid and a very heavy and thick bottom (perfect for browning those meats).

Grab yours →

cajun dirty rice in a pan with garnish and a single serving to the side.

Serving Suggestions

This is a complete dish on its own because it has protein, carbs, and fiber. But if you wanted to serve this as a side dish, consider these options to pair it with:

Main dish: Pair Cajun dirty rice with a simple meat dish like pan-fried pork chops or salt and pepper chicken wings.

Fresh salads: A simple salad like cucumber dill salad or arugula salad with goat cheese will work here.

Condiments: You know I love including a ferment or two in all my meals. This spicy sauerkraut or pickled green tomatoes will give you all the tang you need to complement the Cajun dirty rice.

dirty rice with fresh green onions and lemon wedges in a deep pan.

Frequently Asked Questions

Can I use other organ meats besides liver?

Absolutely! Some great options are beef or chicken heart. They both have mild flavor and hold up well when finely chopped, making it a good substitute for liver in the dish. Beef or lamb kidneys have a distinct taste but can also be subbed in for liver.

How long does dirty rice last?

Store leftover dirty rice in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, add a splash of broth to restore moisture and reheat over medium heat in a covered medium saucepan.

Can I freeze dirty rice?

Yes, this dirty rice freezes well. Just keep it in an airtight container or a silicone zip-top bag, removing as much air as possible to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.

Looking for more one-pan meals? Here are some ideas:

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

Printable Recipe

dirty rice in a large pan with a wooden spoon and green onions and lemon wedges as garnish.

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5 from 1 vote

Dirty Rice with Ground Turkey and Chicken Liver

This hearty dirty rice recipe is a flavorful one-pot dish made with ground turkey, sausauge, chicken livers, and Cajun seasoning. It's the perfect nutrient-dense comfort food!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: cajun dirty rice recipe, dirty rice recipe, healthy dirty rice recipe

Servings: servings

Calories: 458kcal

Author: Anya @ Prepare & Nourish

Equipment

deep stainless steel frying pan

Ingredients

2 tablespoons butter or tallow
1 yellow onion, diced
1 pound ground turkey
1 pound ground sausage
1 cup chicken livers, minced approximately ½ pound
1 green pepper, diced
2 celery rib, diced
2 cups long-grain white rice rinsed
2 garlic cloves, minced
2 teaspoons Cajun seasoning
1 teaspoon sea salt
½ teaspoon black pepper
3 ½ cups chicken broth
2 bay leaves
green onions for garnish

Instructions

Saute: In a large pan over medium-high heat, melt the butter or tallow. Add onions and cook onions until translucent and slightly browned.
Brown: Push the onions to the edges of the pan to make room in the center and increase the heat to high. Add the ground turkey and sausage and cook until browned, breaking it up with a flat spatula.
Dice: While the meats are browning, finely mince the chicken livers.
Cook: Push the onions and meat mixture to the outer edges of the pan to make room in the center. Add the minced chicken liver and cook for about a minute (it cooks fast!). Combine with the rest of the meats.
Add: Reduce heat to medium again. To the meat mixture, add celery and green bell pepper and stir to combine.
Cook: Add rice, Cajun seasoning, minced garlic, salt and black pepper, and broth. Stir to combine. Tuck in bay leaves. Bring to a boil on high heat then reduce heat and simmer covered for 20 minutes or until the rice is cooked. Serve warm with fresh green onions.

Notes

Storage: Store leftover dirty rice in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers.

To freeze: Keep it in an airtight container or a silicone zip-top bag, removing as much air as possible to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.

To reheat: To reheat, add a splash of broth to restore moisture and reheat over medium heat in a covered medium saucepan.

Helpful Tips:

Brown the meats on high heat - Don't rush the browning process and don't overstir it as it cooks. The caramelization adds richness to the dish and you want the ground meat to have brown crusty spots.
Rinse rice well - Be sure to Prince your rice thoroughly to remove excess starch. This helps the rice cook up fluffy and prevents it from becoming sticky.
Add ingredients in stages - Saute the onions first, then add the meats, then add the veggies, and other rest of the ingredients. Doing it in stages like this helps to build flavor.
Mind the heat - Get comfortable with the burner dial because you'll be adjusting it often in this dish to really bring out the flavor. Brown on high but simmer on low.

Nutrition

Healthy Chopped Chicken Ranch Salad

This Healthy Chopped Chicken Ranch Salad is a fresh and flavorful meal packed with protein and vibrant veggies. Tender ranch-seasoned chicken breasts on a bed of crispy romaine lettuce, juicy tomatoes, and other veggies. Drizzled with creamy ranch dressing, this salad is both wholesome and satisfying. It's perfect for lunch, dinner, or even a simple meal prep.

ranch chicken salad on a plate and a large white bowl in the background.

Love browned chicken, crispy romaine, and creamy ranch dressing? You will love this salad that ties all your favorite things in one bowl.

Looking for more delicious salads? 
Check out La Scala Salad, Harvest Kale Salad, and Chopped Mediterranean Salad.

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Recipe Overview

Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
Cooking Method: Stove-top
Dietary Info: Grain-free, GAPS, Low-Carb, Keto, Primal, Ancestral diet if you make your own ranch dressing with yogurt
Tools Needed: sharp knife, cutting board, and cast iron skillet
Skill Level: Easy

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

Reasons to Love this Chopped Ranch Salad

Salads have been getting a bad rap in the ancestral world because, supposedly, our ancestors didn't eat bowls of raw lettuce. And even though I'm a devout WAPF'er, salads are where I draw the line. (Well, that and cow brains). Large salads as meals can be nourishing and nutrient-dense (not to mention super convenient!), and this salad proves that. If we choose our ingredients wisely, this ranch chicken chopped salad will be a nutritional powerhouse that's both satisfying and delicious. Flavorful, filling, and packed with nutrients. Sign.Me.Up.

Ingredients

Learn how to make chicken chopped salad with simple ingredients. This easy recipe takes only 20 minutes. See the recipe card for exact quantities.

Chicken: I used boneless skinless chicken breast but chicken thighs will work too. In a pinch, you can use leftover roast chicken meat.
Ranch seasoning: I love making my own dairy-free ranch seasoning but feel free to use your favorite storebrand version.
Veggies: Crispy romaine lettuce, cherry tomatoes, garden radishes, cucumbers, avocado, and green onions offer different contrasting textures and flavors.
Bacon bits: Crumbled bacon adds smoky, salty flavor and crunch, making the salad feel extra indulgent. I usually make my own bacon crumbles from pastured pork and store them in the fridge until ready to use.

Substitutions and Variations

Spicy - add a splash of Tabasco or Sriracha to the ranch dressing to give the salad some heat.
Chicken - Swap the chicken breast with another cut like boneless skinless chicken thighs or even chicken wings.
Crunchy toppings - Top with air fryer croutons for a crunchier topping.

Make it Nutrient-Dense!

One of the easiest ways to take this simple salad into a nourishing meal is to use raw cheddar, good bacon, and probiotic rich yogurt for ranch dressing. If you want to keep this budget-friendly, I would use conventional chicken breast (it's lean!) but spend a little more on bacon and cheese, which are both high in fat.

How to Make Chopped Chicken Ranch Salad

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

ranch-seasoned chicken on a wooden board.

Step 1. Season

Pat dry the chicken breasts with a paper towel to remove excess moisture. Cut the chicken horizontally (butterfly) to get four thin cutlets. Season with ranch seasoning until coated throughout.

browned ranch chicken on a wooden board.

Step 2. Cook

Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside to rest before slicing.

all chopped ingredients like cucumbers, radishes, and tomatoes in a white bowl.

Step 3. Chop

While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.

ranch dressing in a clear bowl with a whisk.

Step 4. Assemble

Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Top with croutons, if desired. Serve immediately.

Helpful Tips

Time saving tip - Make the chicken ahead of time and store it in the fridge. This way you can quickly assemble the salad when meal time rolls around.
Food safety - Cook the chicken until the internal temperature reaches 165°F.
Use leftover chicken - Roast or leftover grilled chicken works great for this salad. If you want to reheat it, toss it in the ranch seasoning and cook on a skillet with butter until crispy.
Dry the lettuce well - Make sure you wash and dry the lettuce well to remove all dirt and moisture. I run it through a salad spinner, then spread it out on a clean kitchen towel to absorb excess moisture. The salad dressing will not stick to the lettuce is there is any moisture.

Essential Chopped Salad Tools

Here's what you'll find helpful for this salad:

Large salad bowl: I love a good salad bowl. Make sure there's plenty of room to toss the salad.
Wide-mouth jars: Unusual item for a salad recipe (stay with me here) but these are great for meal prepping for the week. Toss all the salad ingredients starting with the dressing on the bottom, followed by chicken, and veggies.

💭Meal Prep Suggestion!
Cook the chicken in advance and store it in an airtight conatainer in the fridge for up to 3 days. Chop all the veggies ahead fo time and keep them in separate containers to maintain freshness. When ready to serve, combine the ingredients and add the dressing.

chopped lettuce and other veggies in a white bowl with ranch seasoned chicken on the side.

Helpful and related recipes to make this recipe:

Serving Suggestions

We love serving this salad as a light meal during the warmer months. In the winter, I will often serve it with a light soup, such as chicken noodle soup or porcupine soup with chicken meatballs.

If you wanted a more heftier meal, consider these options:

Main dish: Pair ranch chicken salad with easy shepherd's pie or lazy cabbage rolls.

Condiments: Don't forget to include ferments like fermented jalapenos for a zesty kick of spice and natural probiotics.

ranch chicken on top of crispy salad on a white plate.

Frequently Asked Questions

How long does ranch chopped chicken salad last in the fridge?

This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. These glass snap containers are perfect for leftovers. Keep the dressing separate until you're ready to eat to prevent the salad from becoming soggy.

Can I use other types of lettuce in this salad?

Absolutely! Try green leaf or red leaf lettuce for a pop of color. Bibb lettuce is also a great option. You can also use spring mix in a pinch. I would avoid spinach or arugula because they can overpower the flavor profile.

How can I make the ranch dressing?

Use this Greek yogurt Ranch dressing recipe to make a quick and easy dressing to dress this salad. It's made with Greek yogurt, sour cream, mayonnaise, ranch seasoning, and lemon juice.

Did you make this Ranch Chicken Chopped Salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

ranch chicken on crispy salad on a white plate.

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5 from 1 vote

Ranch Chicken Chopped Salad

Tender ranch-seasoned chicken is on a bed of chopped romaine, cherry tomatoes, avocado and other veggies tossed with a creamy ranch dressing.

Prep Time10

Cook Time10

Resting Time5

Total Time25

Course: Main Course, Salad

Cuisine: American

Keyword: chopped ranch salad, chopped summer salad, ranch chicken salad recipe

Servings: servings

Calories: 443kcal

Author: Anya @ Prepare & Nourish

Ingredients

Chicken

1 pound boneless skinless chicken breasts 1 chicken breast
1 tablespoon ranch seasoning
2 tablespoons avocado oil

Salad

1 large romaine lettuce head
1 cup cherry tomatoes
1 medium cucumber
½ avocado
½ cup radishes
2 sprigs green onions
½ cup ranch dressing
¼ cup shredded cheddar cheese
¼ cup bacon crumbles

Instructions

Season: Pat dry the chicken breast with a paper towel to remove excess moisture. Cut the chicken horizontally to butterfly to get two thin cutlets. Season with ranch seasoning until coated well.
Cook: Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the pan and set aside to rest before slicing.
Chop: While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.
Assemble: Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Serve immediately.

Nutrition

La Scala Chopped Salad

This La Scala Chopped Salad recipe has all the flavors and textures of the famous viral salad but at a fraction of the cost (and much healthier, too!). It's made with crispy lettuce, mozzarella, chickpeas, and salami tossed in a tangy vinaigrette. A super quick lunch that's easy to make and so delicious!

The La Scala chopped salad originated from the renowned La Scala restaurant in Beverly Hills, where it was created as a signature dish with all the Italian chopped salad flavors. But it didn't become famous until Kim Kardashian publicly expressed her love for it, and since then, it has been a viral sensation.

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Recipe Overview

Prep and Cook Time: 15 minutes to prep and optional up to 10 minutes to roast
Cooking Method: No-cook or oven-roasted
Dietary Info: Gluten-free, Keto, Primal, Ancestral diet
Tools Needed: sharp knife, cutting board, and salad spinner
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 La Scala Chopped Salad

I genuinely can't think of a reason not to love this salad. But here are the top reasons why this salad has been on repeat in my home:

Just like the OG La Scala salad - it's as close to the real deal (nourishing-style) as it gets.

Roasted chickpeas - This step is optional but trust me on this. I don't particularly care for chickpea texture but I love the health benefits. So I roast them for a few minutes until they are golden brown and have a slight crunch to them. Kinda like croutons but La Scala style.

Minimum ingredients - The salad has 5 ingredients, plus the salad dressing and it all comes together so quickly.

Healthy and naturally low carb - Yet so very satisfying (thanks chickpeas).

Versatile serving options - Serve as a light lunch or pair it with a protein at dinner.

Looking for more salad recipes? 
Check out Chopped Mediterranean Salad, Arugula Salad with Goat Cheese, Classic Caesar Salad, and Chopped Ranch Salad.

Ingredients for La Scala Chopped Salad

The salad just has 5 simple ingredients plus the red wine vinaigrette.

ingredients for a la scala chopped salad.

Lettuce: Like a good salad, this Italian chopped salad has two kinds of lettuces: iceberg and romaine. When cleaned and chopped, you'll need approximately 8 cups of lettuce.
Salami: I used a regular dry salami but you can use Soppressata, Genoa, or even a good pepperoni for a nice kick.
Chickpeas: Whether you choose to soak them or not, chickpeas are a must in a true La Scala chopped salad. Use one cup of cooked chickpeas or one 15-ounce can.
Cheeses: Mozzarella and Parmesan cheese give a nice nutty and savory flavor.
Dressing: This La Scala salad dressing is made from olive oil, red wine vinegar, Dijon mustard, and sea salt and black pepper. Simple yet adds the perfect amount of tang to the overall flavor.

Make it Nutrient-Dense!

Did you know that salami is actually a healthy food? At a time when nitrates are feared (I know, I get it!), properly cured meats made from pastured animals can, in fact, be a nutrient-dense food.

Here are some simple ways to take this salad to the next level, when it comes to nutrient-density:

Source traditionally cured salami made from pastured pork
Use organic or raw mozzarella cheese cultured with animal rennet (vegetable rennet may contain GMOs)
Soak and cook the chickpeas yourself instead of relying on canned chickpeas

chopped lettuce and salami in a large white bowl.

How to Make La Scala Chopped Salad

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

Step 1. Dry

If using canned chickpeas, rinse and drain them. Pat dry with a paper towel to remove excess moisture.

Step 2. Roast (optional)

Spread them evenly in a single layer on a small baking sheet and roast at 425°F until golden brown.

salad dressing in a pint size mason jar.

Step 3. Shake

In a small pint-size mason jar, add the salad dressing ingredients, including olive oil, red wine vinegar, Dijon mustard, and salt and pepper. Close the jar and shake to combine well.

Step 4. Wash

Cut the lettuce heads in half, then into quarters. Then cut into strips crosswise. Place in a colander and rinse well. Run through a salad spinner to remove excess moisture.

chopped salad of lettuce, salami, and chickpeas in a white bowl.

Step 5. Assemble

Place the lettuces on the bottom of a large salad bowl. Add roasted chickpeas, strips of salami, and mozzarella cheese.

salad dressing poured over a chopped salad.

Step 6. Toss

Drizzle the salad dressing over the salad and toss gently to combine. Top with additional cheese if desired.

Helpful Tips for La Scala Salad

Roast chickpeas - But make sure they are completely cooled before adding them to the salad.
Start with dry lettuce - If there is any moisture on the lettuce, the dressing will not stick and will make the salad soggy. I like to run the chopped and washed lettuce through a salad spinner then spread it evenly on a clean kitchen towel to air dry.
Chop finely - It's a chopped salad for a reason. You can cut the lettuce and salami however you desire, but to stick to the original, famous La Scala chopped salad, you want to keep the pieces small and bite-size.
Save for topping - Reserve a little bit of chickpeas, salami strips, and cheese to top the salad for some visual appeal.

Essential Salad Tools

Here's what you may find helpful for this Italian chopped salad:

Large bowl with lid: I love this salad bowl. It's wide (making tossing big salads easy), has a bamboo lid, and
Soaked chickpeas: I love this brand for many foods but especially their legumes. Jovial soaks the chickpeas overnight and pressure cooks them for better digestibility. Great store-bought option for when I'm short on time.

💭Meal Prep Suggestion!
Roast a few batches of chickpeas and store in an airtight container in the fridge. I love roasting them because unroasted chickpeas have a weird texture and mouthfeel. Roasted chickpeas are savory, crunchy, and a perfect topper for other salads.

chopped salad in a large white bowl with serving spoons.

Serving Suggestions

I love making this salad for a light lunch (it literally takes 20 minutes) and will serve with a little bit extra protein like leftover chicken or a can of sardines.

But if you're serving this for dinner, pair it with one of these hearty mains:

Main dish: Pair La Scala chopped salad with air fryer lamb loin chops or baked salmon with mayonnaise.

Condiments: Top the salad with ferments like lacto-fermented jalapenos or add a few tablespoons of raw sauerkraut.

More La Scala Chopped Salad pairing suggestions:

Crispy Baked Salt and Pepper Chicken Wings Recipe
Crispy and Delicious Beef Tongue Recipe
15 Minutes
Easy Air Fryer Duck
1 Hours 15 Minutes
Air Fryer Pork Tenderloin
42 Minutes

lettuce and salami strips on a white plate.

Frequently Asked Questions

How long does this salad last in the refrigerator?

You can store this salad in an airtight container in the fridge for up to 1 day if dressing with the salad dressing. These glass snap containers are perfect for leftovers. If the salad has not been tossed with the dressing, it will last up to 4 days in the fridge.

Can I use a different type of lettuce?

Absolutely! Although traditionally, the famous LA version calls for iceberg and romaine lettuce, you can use other popular choices like mixed greens, arugula, or even red leaf lettuce.

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time and store them separately. The La Scala salad dressing lasts up to 2 weeks in the fridge. Store chopped lettuce and shredded cheese separately up to 5 days. Combine everything together and add the dressing just before serving for best texture and flavor.

Looking for more salad recipes? Here are some ideas:

Did you make this La Scala Chopped Salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

chopped salad on a white plate with gold forks on the side.

Print Recipe

5 from 1 vote

La Scala Chopped Salad

La Scala chopped salad is a famous salad made with lettuce, salami, cheese, and chickpeas and comes together in 20 minutes for an easy lunch.

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

Keyword: La Scala chopped salad, La Scala chopped salad recipe, La Scala salad dressing

Servings: servings

Calories: 551kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ head of iceberg chopped thin
1 romaine head chopped thin
1 cup cooked chickpeas or 15-ounce can
1 cup shredded mozzarella
4 ounces salami, cut into strips

Dressing

½ cup olive oil
¼ cup red wine vinegar
2 teaspoons Dijon mustard
¼ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper

Instructions

Dry: If using canned chickpeas, rinse and drain them. Pat dry with a paper towel to remove excess moisture.
Roast: Spread them evenly in a single layer on a small baking sheet and roast at 425°F until golden brown (approximately 5-7 minutes). This step is optional but the roasting adds incredible depth of flavor.
Whisk: In a small pint-size mason jar, add the salad dressing ingredients, including olive oil, red wine vinegar, Dijon mustard, parmesan, and salt and pepper. Close the jar and shake to combine well.
Wash: Cut the lettuce heads in half, then into quarters. Then cut into strips crosswise. Place in a colander and rinse well under cold running water. Run the lettuce through the salad spinner and spread evenly on a clean kitchen towel to air dry.
Assemble: Place the lettuces on the bottom of a large salad bowl. Add roasted chickpeas, strips of salami, and mozzarella cheese.
Toss: Drizzle the salad dressing over the salad and toss gently to combine. Top with additional cheese if desired.

Nutrition

Starbucks Pink Drink Recipe (Healthy!)

Skip the drive-thru and make this Starbucks Pink Drink copycat recipe with just 3 simple ingredients. It's lightly sweetened, light, refreshing, and naturally dairy-free. Save your money and recreate this pink drink at home using real food ingredients (no refined sugars here!).

pink drink with strawberries in plastic cups.

Wanna know what's really in a Starbucks pink drink refresher? Here it is, in their own words, on their own site.

ICE, STRAWBERRY ACAI BASE [WATER, SUGAR, WHITE GRAPE JUICE CONCENTRATE, NATURAL FLAVORS, CITRIC ACID, NATURAL GREEN COFFEE FLAVOR, COLORED WITH FRUIT AND VEGETABLE JUICE, REBAUDIOSIDE-A], COCONUTMILK [WATER, COCONUT CREAM, CANE SUGAR, CONTAINS 2% OR LESS OF TRICALCIUM PHOSPHATE, COCONUT WATER CONCENTRATE, SEA SALT, NATURAL FLAVORS, XANTHAN GUM, GELLAN GUM, CORN DEXTRIN, GUAR GUM, VITAMIN A PALMITATE, AND VITAMIN D2], FREEZE-DRIED STRAWBERRIES.
source: Starbucks Nutrition Facts for Pink Drink Refresher

Well, with an ingredient list like that, I'll just make my own, thankyouverymuch, using real food, nourishing ingredients.

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Recipe Overview

Prep and Cook Time: 5 minutes to make (it'll take longer for water to boil)
Cooking Method: No-Cook
Dietary Info: Paleo, Dairy-free, Ancestral diet
Tools Needed: muddler or sturdy spoon, quart-size mason jar
Skill Level: Easy

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

Reasons to Love this Pink Drink Recipe

There's only 2 drinks that I really love at Starbucks: iced green tea (trenta please) and their pink drink refresher.

Green tea is a blend of spearmint, lemon verbena, lemongrass, and green tea, and the pink drink is a hodge podge of very questionable ingredients.

But why settle for a mystery concoction when you can quickly make your own pink drink at home using nourishing ingredients? Not just healthy ingredients, but ingredients that truly support your wellness and clean eating.

When it's as easy as three simple ingredients, you'll wonder why you ever overpaid for the original in the first place.

Ingredients for Pink Drink

Teas: I used a combination of hibiscus and sweet tangerine tea to replace the strawberry acai base in Starbucks pink drink recipe. But you can use any pink-hued teas to replicate that same sweet, slightly tangy flavor and deep red color. Starbucks uses Tazo passion tea but the ingredients aren't stellar. You can also use rosehip or berry blends to get the same effect.
Strawberries: I prefer fresh since they are more accessible to me in the summer but you can use freeze-dried strawberries too.
Coconut milk: You can use lite coconut milk if you want to reduce fat content but regular coconut milk will give you more richer flavor.
Maple syrup: This is optional but I love a slight sweetener if the strawberries aren't enough.

Make it Nutrient-Dense!

There are pink drink copycat recipes on the internet that include random teas and fruit juices. I prefer to keep this drink healthy and refreshing with better-for-you ingredients like clean fruity teas and unrefined sweeteners like maple syrup.

pink drink with coconut milk and strawberries in cups.

How to Make Starbucks Pink Drink

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. Muddle

Place clean strawberries into the bottom of a quart-size mason jar and muddle with a spoon or muddler.

pink drink in mason jar with tea in background.

Step 2. Shake

Add the rest of the ingredients to the jar. Close the lid and shake to combine.

Helpful Tips

Start with room temperature ingredients - I know the drink is enjoyed chilled but the strawberries will muddle easier and the coconut milk will combine effortlessly if they are both room temperature.
No muddler - No problem. Just use any tool with a flat bottom. I used a meat grinder pusher but a blender temper would work just as well. A sturdy spoon will do the job too.
Swap with freeze-dried strawberries - Add the strawberries to the bottom of the jar and reconstitute with a few tablespoons of water. Muddle until smooth and pureed-consistency.

Product Highlight!

Cocktail Muddler

Though this isn't super necessary (see above for other options), if you're in the market for one, this one is great because the bottom is completely flat and doesn't have teeth (where food may get stuck).

Grab yours →

💭Make it for a crowd!
If you're making this for a crowd (the best!) and need some meal prep suggestions, I recommend combining the tea base, coconut milk, and maple syrup in a large jar and keeping it in the fridge until ready to use. Muddle the strawberries just before serving so they remain their texture.

starbucks copycat pink drink in plastic cups with black straws.

Frequently Asked Questions

How long does Starbucks pink drink last in the refrigerator?

You can store pink drink copycat in an airtight container like a large mason jar or these Weck juice jars with lids in the fridge for up to 4 days. Give it a good shake before using and enjoy.

I don't have fresh strawberries, what can I use?

Starbucks uses freeze-dried strawberries in their pink drink so that will work just as well as long as you rehydrate them with water. The good thing about freeze-dried food is that they are non-perishable with a long shelf life. You can also use frozen strawberries and give them a few minutes at room temperature to thaw slightly before muddling them.

Does Starbucks pink drink have caffeine?

Yes, because it's made with a strawberry acai refresher juice base with contains green coffee extract. If you want to add caffeine to you pink drink at home, you can use a combination of green tea and hibiscus to recreate those flavors.

Looking for more healthy beverages? Here are some ideas:

Did you make this Starbucks Pink Drink Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

starbucks pink drink in plastic cups with fresh strawberries on the side.

Print Recipe

5 from 1 vote

Starbucks Pink Drink Recipe

Skip the drive-thru and make this Starbucks Pink Drink copycat recipe with just 3 simple ingredients. It's light and refreshing and made with healthy ingredients.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: how to make starbucks pink drink, pink drink at home, pink drink recipe, starbucks pink drink copycat recipe

Servings: servings

Calories: 353kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup unsweetened coconut milk
1 cup fresh strawberries, hulled or ½ cup freeze-dried strawberries
2 cups hibiscus tea
2 tablespoons maple syrup

Instructions

Muddle: Place clean strawberries to the bottom of a quart-size mason jar and muddle with a spoon or muddler. (You can also use a blender temper - anything with a flat bottom).
Combine: Add the rest of the ingredients into the jar. Close the lid and shake to combine.
Serve: Pour the pink drink evenly over two glasses filled with ice. Add a few fresh strawberries for garnish. Enjoy immediately.

Nutrition

Sheet-Pan Breakfast Quesadilla Recipe

This Sheet Pan Breakfast Quesadilla recipe has it all: crunch in the tortilla wrap, hearty turkey, eggs, and mushrooms, melty cheese, and the ease and convenience of being baked on a sheet pan to feed a crowd. Hit the easy button and prep this baked quesadilla ahead of time, pop it in the oven on busy mornings, and set yourself up for breakfast success!

baked quesadilla on a white plate with parsley on the side and sheet pan in the background.

Breakfasts can be tricky. You want something quick, yet it's the most important meal of the day, so it better be packed with nutrition. This sheet pan breakfast quesadilla checks off all those boxes. Better yet, make the filling a few days ahead of time for a quick and easy breakfast that will rock your mornings!

Looking for more sheet pan ideas? 
Check out sheet pan nachos, sausage and peppers, and sheet pan breakfast.

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Recipe Overview

Prep and Cook Time: 30 minutes to prep and 20 minutes to bake
Cooking Method: Stove-top & oven-baked
Dietary Info: Ancestral diet
Tools Needed: sharp knife, cutting board, and 9x12 sheet pan
Skill Level: Moderate (folding tortillas can be tricky but I have step-by-step photos to walk you through)

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 Baked Quesadilla

I'm not big on meal prep. Unless it's these hearty, savory, satisfying squares of baked quesadilla.

It's leaner because I go light on the cheese and use turkey deli meat for protein but it's so satisfyingly delicious - you won't miss anything here.

Now, if you really want your hashbrowns, feel free to include them between any of the layers but I assure you, they are just as delicious without any potatoes.

But I think it's fair to say that the real hero in this baked quesadilla is the caramelized onion and mushroom duo. They are what makes these breakfast squares so savory, so delicious, so addicting.

It's a good thing this healthy breakfast quesadilla freezes well because I have known to make a large sheet pan and freeze for....meal prep. The only kind I do.

Ingredients for Breakfast Quesadilla Recipe

If you're looking for an easy breakfast recipe that feeds a crowd - this is it. Just 6 basic ingredients (that you can easily swap with something else) and you're on your way to feeding your crowd. The amount of flexibility in this baked quesadilla is mind-blowing. Use this as a blank canvas to make your own breakfast quesadilla recipe.

Tortillas: Use your favorite tortillas here. Sietta cassava tortillas work as do flour tortillas. Go with medium-large size to accommodate your sheet pan. I would avoid using corn tortillas as they break apart easily.
Mushrooms and onion: This duo makes everything better. When sauteed together they create such delicious savory flavor that is unmatched. I love how the sweet onions pairs well with chewy and tender savory mushrooms.
Turkey deli meat: I am partial to Diestel turkey deli meat but Applegates is another close second. You can also swap it out with ham, roast beef, or pastrami.
Eggs and cheese: These are common breakfast items and they are necessary here too. I use cheddar cheese, mozzarella, and Swiss cheese interchangeably in this baked quesadilla recipe so feel free to use whatever you have on hand.
Butter: You can swap this out with avocado oil but everything is better with butter. It just adds that perfect creamy and luxurious texture that avocado oil doesn't.

Substitutions and Variations

Meat - You can replace the turkey deli meat with literally any other meat you fancy. Try breakfast sausage (cook it first though), cooked beef tongue (delicious!), or pulled pork. You can also add bacon crumbles. Anything goes here as long as the flavor of the meat doesn't compete with the veggies and eggs and cheese.
Hashbrowns - If you have frozen hashbrowns in your freezer, feel free to use them here. Just make sure you cook them first to remove all moisture. Check out this air fryer hash browns recipe to get perfectly crispy hash browns.
Veggies - Don't like mushrooms? You could swap them out with other veggies like broccoli, bell peppers, or zucchini. But like with mushrooms, be sure to cook them down well. Especially if they contain lots of water. Otherwise, you'll end up with a soppy, wet mess on your hands.

Make it Nutrient-Dense!

Can we all agree that anything can be leveled up to nutrient-dense status? Let's break this baked quesadilla down:

Use spelt tortillas (yay, ancient grains!)
Best quality turkey deli meats (I love local farm Diestels)
Pastured eggs from local chicken owner
Raw cheddar (we're not cooking this to death so raw cheddar can still retain its beneficial properties).

baked quesadilla squares stacked on top of each other.

How to Make Breakfast Quesadilla 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.

softened and translucent onions in a stainless steel pan.

Step 1. Saute

In a large stainless steel pan, heat 1 tablespoon of butter and avocado oil over medium-high heat. Add diced onions and cook until softened and translucent, stirring occasionally

mushrooms and onions cooked on a stainless steel pan.

Step 2. Cook

Scoop the onions to the edges of the pan and add ½ tablespoon of butter to the center. Once it melts, add mushrooms and cook until softened and all liquid has evaporated. Season with garlic powder and ½ teaspoon of salt. Stir to combine and transfer to a bowl to set aside.

cooking eggs in a stainless steel pan with a spatula running through the eggs.

Step 3. Scramble

In a large bowl, scramble the eggs and season with salt. Melt the remaining butter in the same stainless steel pan and cook the eggs over medium-low heat, stirring often. Take off heat.

sheet pan quesadilla with grated cheese on top of sauteed mushrooms.

Step 4. Finish

Cover the baking sheet with tortillas, leaving enough tortilla to hang over on all sides. Spread all your filling evenly across the bottom of the pan. Cover with tortillas. See collage photos below for detailed instructions.

Step 5. Assemble

Cover the 9x12 baking sheet with tortillas, leaving enough tortilla to hang over on all sides. Add layers in this order: turkey, scrambled eggs, mushroom and onion mixture, followed by cheese.

collage of how to assemble baked quesadilla for breakfast with turkey deli slices.

Step 6. Bake

Spread shredded cheese over the mushrooms. Cover the center quesadilla with a half of tortilla, then start working your way through folding over the tortillas to cover the quesadilla.

Take another sheet pan of similar size and place over the quesadilla to secure the tortilla flaps. Bake covered in a preheated oven for 10 minutes. Remove the top baking sheet, brush with butter or avocado oil, and continue to bake uncovered for another 10 minutes or until golden brown on top.

collage of how to fold a breakfast quesadilla recipe.

Helpful Tips for Breakfast Quesadilla

Cook mushrooms until no more moisture - Don't rush this step. If you're including any high-moisture veggies like mushrooms, make sure to cook them down well first until excess moisture has completely cooked off and reduced.
Don't overcook the eggs - Cook them just until they are set but still slightly runny. They will finish cooking in the oven.
Cover the top well - Make sure you leave enough of the tortillas hanging over the sheet pan to create full coverage on the top.
Cut with a pizza cutter - Remove the breakfast quesadilla on a large cutting board and allow to rest first to let the cheese set. Cut with a pizza cutter for clean cuts.

Product Highlight!

Perfect-Size Baking Sheet

This inexpensive pair (that comes with matching wire racks) is perfect for this job. Use one for the quesadilla and another to cover it and press down. Just remember it's 9"x12" so technically quarter sheet pan but fits perfectly in my air fryer.

Grab yours →

💭Meal Prep Suggestion!
Double the recipe to make 12 servings to freeze for easy weekday breakfast. It freezes beautifully and makes for hassle-free way to start the day.

baked quesadilla on a cutting board and equally cut into 6 pieces.

Serving Suggestions

This sheet pan breakfast quesadilla is good on it's own. The flavors are mild yet go well with each other and the mushrooms still add so much moisture that nothing else is needed.

However, you can top this with:

Or if you're going for more home-good comfort flavors, try Greek yogurt ranch dressing with roasted jalapenos for some heat.

More healthy breakfast quesadilla pairing suggestions:

Easy Protein Coffee Recipe (No Blender!)
5 Minutes
Crepe Rolls with Cottage Cheese and Fruit
30 Minutes
Herbal Coffee (caffeine free)
20 Minutes
Strawberry and Cream Gelatin Cups
40 Minutes

Storage and Reheating Instructions

How long does breakfast quesadilla last in the refrigerator?

To store: Store this in an airtight container in the fridge for up to 4 days.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: Wrap individual squares or portions tightly in parchment paper, then aluminum foil and transfer to ziplock bag. Freeze for up to 3 months.

To reheat: Pop them into an air fryer with parchment paper and aluminum foil straight from the freezer and reheat at 350°F for about 20-25 minutes. Or you can thaw them in the refrigerator overnight and reheat for about 10-15 minutes or until warmed through.

breakfast quesadilla on a sheet pan cut into squares with one on a white plate on the side.

Frequently Asked Questions

What if I don't have a second baking sheet to press down?

You can use another large oven-safe dish as the flat object to keep the tortillas from fraying up during baking. It's not super necessary and more for visual appeal in creating perfectly flat sheet pan quesadillas.

Do I have to use parchment paper to freeze them?

No, it's optional but I recommend if you're going to reheat food in aluminum foil that you create a barrier to separate those two. I don't prefer to have my food touching hot aluminum, therefore, I take the time to wrap it in parchment paper first.

Looking for more easy breakfast? Here are some ideas:

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

Printable Recipe

a square of baked quesadilla on a white plate with parsley flakes on top.

Print Recipe

5 from 2 votes

Sheet Pan Breakfast Quesadilla

Make mornings easy with this sheet pan breakfast quesadilla recipe filled with turkey, eggs, mushrooms, and cheese.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: baked quesadilla, breakfast quesadilla recipe, healthy breakfast quesadilla, sheet pan breakfast quesadilla

Servings: servings

Calories: 435kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 ½ tablespoons butter divided
1 tablespoon avocado oil
1 yellow onion diced
16 ounces white button mushrooms sliced
½ teaspoon garlic powder
1 teaspoon sea salt divided
8 eggs
6-7 medium-large tortillas
4 ounces turkey deli meat
1 ½ cup cheddar cheese shredded

Instructions

Prep: Preheat oven or air fryer to 400°F. Spray a 9x12 baking sheet with avocado oil or line with parchment paper for easy release.
Saute: In a large stainless steel pan, heat 1 tablespoon of butter and avocado oil over medium-high heat. Add diced onions and cook until softened and translucent, stirring occasionally (approximately 6-7 minutes).
Cook: Scoop the onions to the edges of the pan and add ½ tablespoon of butter to the center. Once it melts, add mushrooms and cook until softened and have released all their liquid (approximately 7-8 minutes). Season with garlic powder and ½ teaspoon of salt. Stir to combine and transfer to a bowl to set aside.
Scramble: In a large bowl, scramble the eggs and season with salt. Melt remaining butter in the same stainless steel pan and cook the eggs over medium-low heat, stirring often (approximately 3-4 minutes).
Assemble: Cover the baking sheet with tortillas, leaving enough tortilla to hang over on all sides. Tear the turkey slices into pieces and spread them evenly on the bottom. Followed by mushroom and onion mixture, scrambled eggs, and shredded cheese. Cover the top of the baked quesadilla with ½ or full tortilla and fold over the tortilla halves to completely cover the breakfast quesadilla.
Please see collage photos of this step for more details.
Bake: Take another sheet pan of similar size and place over the quesadilla to keep the tortilla flaps in place. Bake covered for 10 minutes. Remove the top sheet pan, brush with butter or avocado oil, and bake uncovered for another 10 minutes or until golden brown on top.

Notes

Storage: Store this in an airtight container in the fridge for up to 4 days.

To freeze: Wrap individual squares or portions tightly in parchment paper, then aluminum foil and transfer to ziplock bag. Freeze for up to 3 months.

To reheat: Pop them into an air fryer with parchment paper and aluminum foil straight from the freezer and reheat at 350°F for about 20-25 minutes. Or you can thaw them in the refrigerator overnight and reheat for about 10-15 minutes or until warmed through.

Nutrition

Homemade Ranch Seasoning (Dairy-Free)

Learn how to make homemade dairy-free ranch seasoning to make quick dips, dressings, and other recipes! If you love ranch but want to avoid fillers, gums, and dairy products like buttermilk powder - this easy ranch dressing mix is your answer. It's herby, flavorful, and a much healthier alternative to store-bought ranch packets.

dried herbs blend in a mason jar with a gold spoon sticking out.

Tired of store-bought seasoning packets filled with mysterious additives? Yeah - me too. It's exhausting flipping over a product only to read a list a mile-long with ingredients you can't pronounce. Not anymore.

Loaded with herbs, bursting with flavor - this ranch seasoning is the DIY recipe your kitchen is missing.

Looking for more ranch-inspired dishes? 
Check out easy ranch dressing recipe, chicken potato broccoli casserole, and oven roasted potatoes.

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Recipe Overview

Prep and Cook Time: 5 minutes to whisk
Cooking Method: No-cook
Dietary Info: Naturally GAPS, Keto, Paleo, Whole30 and Ancestral diet
Tools Needed: Jelly-size mason 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.

This Ranch Dressing Mix was my Gateway to Scratch-Made Kitchen

When I jumped on the crunchy bandwagon (before crunchy was a term), I went full DIY mode. I mean, if I'm making my own deodorant (which, trust me, was an experience of which I shall not talk about), why not tackle ranch dressing too?

In fact, it was this DIY ranch seasoning that won me over and quickly convinced me that anything can be replicated at home without the weird additives.

So, there I was, turning my kitchen into a crunchy haven, one ranch seasoning at a time.

If you, like me, love ranch dressing but hate the MSG - you will love this DIY version. Despite the use of dried herbs in this DIY blend, it tastes incredibly fresh (likely because there's no traces of MSG or any anti-caking agents).

But you know what else this ranch dressing mix doesn't have? Buttermilk powder! That's right - you'll often find recipes containing this ingredient but here's the problem with buttermilk powder: it's ultra-processed and pasteurized. It's not the worst out there but if I can avoid it, I will. If it's not necessary, I won't add it. And that is how this dairy free ranch seasoning came to life.

I love having a jar of this to quickly and conveniently whip up a side of healthy ranch dressing for our family pizza nights. It's infinitely better than what you'd find on the shelves at your store. And it's super easy to make, even on a busy weeknight.

Ingredients for Ranch Dressing Mix

Ever wonder what is in ranch seasoning? It's traditionally a blend of dried herbs, onion, garlic, and buttermilk powder. My DIY ranch seasoning, however, is dairy-free so you can control the ingredients better.

ingredients in small clear dishes for ranch seasoning.

Dried herbs: Dried parsley, dried dill, and dried chives are the classic herbs of a traditional ranch seasoning and are a must here. I don't recommend swapping them out with any other herbs.
Garlic and onion: I love a combination of minced garlic, minced onion, and granulated garlic (not to be confused with garlic powder). The minced onion and garlic adds a nice texture once they are hydrated when making the ranch dressing or dip.
Salt and black pepper: I love very dry unrefined salt like Redmond's real salt in my DIY seasonings. Avoid any kind of salt with moisture as that will cause clumping overtime. You can also omit the salt completely and add when used in recipes. The black pepper adds a nice kick.

💭Tips to Make it Nutrient-Dense
If budget allows, use organic dried herbs and spices to avoid pesticides and chemicals. I typically purchase 1-pound bags of organic parsley, dill, chives, and minced garlic wholesale from Azure standard and store them in the freezer.

herby seasoning in a small dish with a gold spoon sticking out.

How to Make Ranch Seasoning

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

herbs and dried seasonings in glass dish with gold spoon on the side.

Step 1. Combine

Add all the ingredients directly to a jar or a medium bowl. Stir to combine.

herby ranch seasoning in a pint-size mason jar with a gold spoon sticking out.

Step 2. Store

Transfer to a jelly-size mason jar and close the lid tightly. Store in a cool, dark place.

Helpful Tips

Use potent herbs - To be cost efficient, I like to buy herbs in bulk bags from places like Azure standard (I love the money savings). Store your herbs in the freezer. That's how I get the dried herbs to stay bright green and the garlic and onions still smelling fresh and delicious.
Experiment with ratios - Ranch seasoning is traditionally very herbaceous and fresh-tasting so I love having more herbs than garlic and onions. However, you can experiment and add more granulated garlic or even garlic powder if you want a finer texture.
Keep it dry - Moisture can cause your seasoning mix to clump and lose potency real fast. Use a clean, dry spoon to scoop out the seasoning and make sure the jar is tightly sealed after each use.
Use the right salt - For the same reason, I recommend using dry salt. Avoid Celtic or Baja Gold salt, both of which naturally contain moisture. See my guide on unrefined salt for more information on this.

💭Meal Prep Suggestion: This is one of the best recipes to meal prep. I would often make a quart-size jar of this (but just omit the salt to better control the end product) and have on hand for convenient grilled chicken, dips, or dressings.

Serving Suggestions

The most classical way to let your DIY ranch seasoning shine is in homemade ranch dressing or dip. Check out my ranch dressing recipe that is absolutely fresh, delicious, and a much better alternative for you. It's also the star of the show in this chopped ranch salad. 

But as with other DIY seasonings, don't just limit them to dips and dressings - you can season meats and veggies with this dairy free ranch seasoning before throwing them on the grill. Add it to popcorn or pretzels. Have fun adding this delicious and herbaceous blend to anything and everything.

herby seasoning in a mason jar with a lid in the background.

Frequently Asked Questions

What is in ranch seasoning?

Ranch seasoning mix typically contains a blend of dried herbs such as parsley, dill, and chives, along with garlic powder, onion powder, and sometimes buttermilk powder. Everybody adds their own spin to it and mine is making it dairy-free so it's great to be used as seasoning on chicken and other meats.

What's the best way to store DIY ranch seasoning?

Store ranch dressing mix in an airtight container like a mason jar with a metal lid (not plastic lid as those are not airtight). Store in a cool, dark place such as pantry or spice cabinet to help maintain flavor and freshness.

How long will homemade ranch seasoning last?

If you store it in an airtight container, this mix will last up to 6 months. For best flavor, use it within a few months but honestly, it never lasts me that long because we use it up well before that mark.

Can I make ranch dressing mix with fresh herbs?

Yes, you can make ranch dressing mix with fresh dill, finely chopped parsley, and chives. However, you will have to store it in the refrigerator and it has a much shorter life than dried ones. For longer storage, consider using dry herbs.

Looking for more related recipes? Here are some ideas:

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

Printable Recipe

herby seasoning in a small glass dish with gold spoon.

Print Recipe

5 from 1 vote

Dairy Free Ranch Seasoning Mix

Homemade dairy-free ranch seasoning is quick and easy to make and convenient to have on hand for dips, dressings, and other recipes.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: dariy free ranch seasoning, DIY ranch seasoning, ranch dressing mix

Servings: servings

Calories: 27kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons dried dill weed
2 tablespoons dried parsley
1 ½ tablespoon dried minced garlic
1 tablespoon dried minced onion
1 tablespoon dried chives
2 teaspoons granulated garlic or garlic powder
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

Combine: Add all the ingredients directly to a jar or a medium bowl. Stir to combine.
Store: Transfer to a jelly-size mason jar and close the lid tightly. Store in a cool, dark place.

Notes

Makes ½ cup of DIY ranch seasoning mix.

Storage: Store ranch dressing mix in an airtight container like a mason jar with a metal lid (not plastic lid as those are not airtight). Store in a cool, dark place such as pantry or spice cabinet for up to 6 months.

Helpful Tips:

Avoid moisture - Moisture can cause your seasoning mix to clump and lose potency real fast. Use a clean, dry spoon to scoop out the seasoning, and make sure the jar is tightly sealed after each use.
Use the right salt or omit - For the same reason, I recommend using dry salt. Avoid Celtic or Baja Gold salt, both of which naturally contain moisture.

Nutrition

Salmon Sushi Bake Recipe

This Salmon Sushi Bake Recipe takes all the fuss out of fancy sushi rolls and moves it onto a delicious baked-to-perfection one-pan dish with all your favorite sushi flavors. Layered sushi rice and honey glazed salmon, drizzled with creamy sauces and topped with furikake, green onions, and sesame seeds. This baked salmon sushi recipe is a convenient game changer for sushi night at home!

salmon sushi bake in black oval dish with fresh cucumbers on top.

We all love sushi around here, but ordering it at our favorite sushi place gets expensive very fast. Making it at home isn't much cheaper, either, when you consider the cost of sashimi-grade fish and all the tools needed to roll it properly. I tried that once many years ago and quickly realized that it's not for me.

That's where this simple, one-pan dish comes in. This spicy salmon sushi bake captures the delicious flavors of sushi without the hassle or the high cost. Say goodbye to expensive rolls and hello to this family-friendly, cost efficient way to satisfy your sushi cravings at home. All that's missing is a tall glass of Starbucks pink drink to complete a fresh and fun sushi dinner at home.

Looking for more easy dinner recipes? 
Check out chicken and artichoke casserole, Cajun fish taco, and spicy pork ramen.

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Recipe Overview

Prep and Cook Time: 15 minutes to prep and 15 minutes to bake
Cooking Method: Oven-baked
Dietary Info: Gluten-free, Paleo, Ancestral diet suggestions
Tools Needed: sheet pan, casserole dish
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 Salmon Sushi Bake

Serve warm or cold - This dish is delicious whether served hot or cold. Enjoy it straight from the oven for a comforting meal or serve it chilled as a refreshing lunch the next day.
Versatile serving options - Serve this as the main dish with a small side salad to make an easy weeknight meal or chilled on appetizer plates with a slice of pickled ginger on top. They make excellent appetizer bites.
Satisfy sushi cravings - This is an easy, fuss-free, and budget-friendly way to satisfy your sushi cravings at home.
Kid-friendly - Kids either love or hate sushi. This is a great way to introduce those sushi flavors to the little ones with more sensitive palates. And there's no raw fish here!
Suitable for dietary needs - This is naturally gluten-free, but with a few slight swaps, you can make it deeply nutrient-dense, keeping in mind the ancestral diet.

Ingredients for Salmon Sushi Bake

Learn how to make baked salmon sushi recipe with simple ingredients that any real food kitchen likely already has. See the recipe card for exact quantities.

Salmon: A rich source of omega-3 fatty acids, protein, and lots of vitamins and minerals, salmon is the key ingredient in this bake. I prefer to use wild salmon fillet (I'm using King salmon in this recipe). Skinless is best but if using with skin, make sure to remove it after baking it. Or fillet it first. Salmon is coated with a mixture of coconut aminos and honey before baked.
Rice: Sushi rice is best because of its high starch content which makes it more sticky when cooked. Arborio rice is another good option for that reason. Cooked rice will then be tossed with rice vinegar.
Creamy mixture: Softened cream cheese, sriracha, mayonnaise, and coconut aminos (see subs below) tossed with the flaked salmon gives creamy sushi flavors. If you feel ambitious, consider making your own sriracha at home!
Toppings: Use your favorites but I included furikake (Japanese seasoning blend made with sesame seeds, nori, and other flavorings), sesame seeds, green onions, Persian cucumbers, and avocado.

Substitutions and Variations

Coconut aminos - This is a delicious alternative to traditional soy sauce. It's made from the sap of coconut blossoms and is then aged with sea salt that yields a sauce with similar flavor profile as soy sauce. Feel free to use soy sauce or tamari which does not contain wheat and has a richer, smoother flavor than soy sauce.
Mayo - Avocado mayonnaise (which is also a staple superfood) adds creaminess and flavor to the salmon mixture. You can swap it with Greek yogurt if you want to make it lighter or get more protein in, just note the flavor will be different.
Honey - You can use coconut sugar, sucanat, or any other natural sweetener here.

💭Tips to Make it Nutrient-Dense
One of the tenets of traditionally prepared foods is the necessary step of soaking grains. Though white rice doesn't benefit greatly from that, you can choose to do so and I have instructions how to cook soaked rice in this Instant Pot rice post. Note: Sushi rice has different cooking time and water absorption ratio so take that into consideration. 

Even if you opt to not soak the rice, this dish is still very nutrient dense. If serving this chilled, you are benefitting from the presence of resistant starch in cooled rice. Resistant starch may offer improved digestion, enhanced gut health, and better blood sugar control, according to this PubMed article.

salmon sushi bake cut into with rice on bottom and salmon sushi on top.

How to Make Salmon Sushi Bake

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 stainless steel pot on a board with a spoon to the side.

Step 1. Prep rice

Rinse rice well until water runs clear. Then cook according to package instructions. Add salt and vinegar and toss to combine. Set aside.

coconut aminos poured over salmon fillet in a baking dish.

Step 2. Bake salmon

Whisk one tablespoon of honey and 2 tablespoons of coconut aminos together. Pour over the salmon, coating it completely. Bake until cooked through.

baked salmon flaked with 2 forks in a baking sheet.

Step 3. Flake

Remove the salmon from the oven and flake coarsely with two forks. If your salmon has skin, make sure to remove it first.

mayonnaise, cream cheese, and sriracha added to flaked salmon.

Step 4. Salmon mixture

Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined.

rice spread evenly in a black oval casserole dish.

Step 5. Assemble

Transfer the rice to a medium size baking dish, gently pressing down with wet hands.

flaked and seasoned salmon topped on rice in a black oval dish.

Step 6. Bake

Spread the salmon mixture evenly over the top of the rice. Top with furikake and bake or broil, depending on oven. (see notes)

Helpful Tips for Spicy Salmon Sushi Bake

Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.
Let it rest - Allow the sushi bake to rest for 10 minutes for it to set slightly, making it easier to slice and serve. It's even better when it's chilled so feel free to make it ahead of time.

Troubleshooting

My honey burnt, what did I do wrong? The first time I made this sushi bake, my honey caramelized and burnt in the oven (the fish was still good and I proceeded with the recipe). If that happens for you, reduce the bake time by 25°. You may also try swapping it with a granulated sweetener like coconut sugar.

baked salmon sushi bake casserole with furikake on top.

Serving Suggestions

We love serving this as is, generously garnished with green onions, furikake, and sesame seeds for added texture and flavor. I also like to add slices of cucumber and creamy avocado for some fiber.

Don't forget to add pickled ginger, nori seaweed, and wasabi for the full traditional sushi experience.

You can also serve these as appetizers. Chill completely, then cut evenly into small squares and transfer to small appetizer plates or hors d'ouvres cups.

Side salads: Serve this with simple salads like Asian cucumber salad or cabbage and cucumber salad.

Condiments: Drizzle with additional spicy mayo (you'll love my 5 minute sriracha mayo recipe) or thinned out avocado oil mayo.

Storage and Reheating Instructions

How long does salmon sushi bake last in the refrigerator?

To store: Store leftover salmon sushi in an airtight container in the refrigerator for up to 3 days. It's absolutely delicious chilled so no need to reheat. Just plate it straight for the fridge and enjoy again.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: I've not tried freezing this so I can't say how the texture will come out. However, my experience with freezing creamy foods (whether they contain mayo or cream cheese) has not been positive. Therefore, I don't recommend freezing this bake.

salmon sushi bake with cucumber and avocado and green onions on top.

Frequently Asked Questions

What is furikake and can I make it at home?

Furikake is a Japanese seasoning blend typically made with dried fish, sesame seeds, seaweed, and other flavorings. You can make a simple version at home by mixing toasted sesame seeds, crushed nori, a pinch of salt, and some dried fish flakes or bonito flakes if available.

How do I know when the salmon has cooked through?

The best way to test if the salmon has cooked through is when you can easily flake it with a fork and the flesh is opaque and firm to the touch. You can also test with an instant-read meat thermometer; when it reaches an internal temperature of 145°F, you'll know it's done.

How can I prevent the salmon from sliding off when serving?

This usually happens when the sushi bake is still warm and fresh from the oven. Allow the dish to rest for 10 minutes before serving. This not only helps the flavors to meld together but also helps to set slightly, making it easier to serve without the toppings sliding off. Better yet, chill it completely. Then you'll have a perfectly cut layered sushi bake.

Looking for more salmon recipes? Here are some ideas:

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

Printable Recipe

salmon sushi bake with fresh avocado and cucumbers on top.

Print Recipe

5 from 1 vote

Salmon Sushi Bake

Simplify sushi night with this easy salmon sushi bake. Layers of sushi rice, flaked salmon, and creamy sauces and toppings for an easy sushi night without the fuss.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Seafood

Cuisine: Asian

Keyword: baked salmon sushi recipe, salmon sushi bake, spicy salmon sushi bake

Servings: servings

Calories: 553kcal

Author: Anya @ Prepare & Nourish

Ingredients

Rice

1 ½ cups sushi rice
1 teaspoon salt
¼ cup rice vinegar

Salmon

1 ½ pounds salmon
1 tablespoons coconut aminos
1 tablespoons honey

For the Salmon Bake

4 ounces cream cheese, softened
½ cup mayonnaise
¼ cup coconut aminos
2 tablespoons sriracha

Toppings

1 tablespoon furikake
1 green onion
1 Persian cucumber
top with sliced avocado, nori seaweed, sesame seeds, or fresh cilantro

Instructions

Preheat oven or air fryer to 400°F.
Prep rice: Rinse sushi rice well until water runs clear. Then cook according to package instructions. Remove from heat and let cool slightly. Add salt and vinegar and toss to combine. Set aside.
Bake salmon: Whisk one tablespoon of honey and coconut aminos together. Pour over salmon, coating it completely. Bake until cooked through and the salmon flakes easily with a fork. (approximately 12-15 minutes depending on thickness).
Salmon mixture: Remove salmon from oven and flake it with two forks. Remove skin if necessary. Add cream cheese, mayonnaise, coconut aminos, and sriracha and stir until evenly combined and smooth.
Assemble: Transfer the rice to a medium size baking dish, gently pressing down with wet hands. Spread the salmon mixture evenly on top of the rice. Top with furikake or sesame seeds.
Bake: Set the salmon sushi under the broiler for 5-10 minutes, or until warmed through and golden brown on top. If the broiler is too high, you may want to bake it first for 10 minutes then caramelize the tops under the broiler.
Serve: Remove from oven and allow to rest for 5-10 minutes. Drizzle with mayonnaise and sriracha and serve with sliced green onions, cucumbers, avocados, and sesame seeds.

Notes

Storage: Store leftover salmon sushi in an airtight container in the refrigerator for up to 3 days. It's absolutely delicious chilled so no need to reheat.

Helpful Tips:

Make slits in salmon - Though not pictured in this post, I started cutting the salmon into a shallow crosshatch pattern across the surface of the salmon. Take care not to cut through completely. This allows the coconut amino and honey to permeate the fish, ensuring the sauce stays on the salmon and doesn't leak out during baking.
Quickly soften cream cheese - Cut the cream cheese into smaller chunks to increase surface area and speed up the softening. Place it in the warmest spot in the kitchen for 15-20 minutes.
Bake or broil - Depending on your oven, you may just need to broil the salmon sushi bake on high for 5-7 minutes. All the contents are fully cooked so there's no need to cook it again. You just want the top caramelized with a slight crispiness. I recommend baking for 10 minutes at 450°F or under high broil for 5 minutes or so.

Nutrition

Easy Protein Coffee Recipe (No Blender!)

Get your day off to a great start with this easy protein coffee recipe. Protein powder in coffee has been my secret to keeping me fueled all day long. With over 20 grams of protein in one serving, this protein coffee is the energizing drink your busy day needs. And there's no need to pull out your blender - whip this up in 5 minutes with minimal prep and little cleanup.

iced coffee with white swirls from milk in a glass on nude linen.

What does protein coffee taste like?

It actually tastes very much like....coffee. The flavor of your protein coffee will largely depend on your protein powder of choice. For me, that's my favorite collagen peptides! It's delicious and perfect to sip on any time of day because the protein will help prevent that caffeine crash afterwards.

Looking for more healthy drinks? 
Check out herbal coffee, honey hot chocolate, and Starbuck's honey citrus mint tea.

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Recipe Overview

Prep and Cook Time: 5 minutes to prep
Cooking Method: No-cook
Dietary Info: GAPS, Keto, Primal, Ancestral diet
Tools Needed: Quart-size mason jar
Skill Level: Easy

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

Reasons to Love Protein Coffee

Great any time of day - The added protein helps to maintain a steady energy level throughout the day. You can serve this with your morning breakfast or afternoon snack - it's filling and refreshing at the same time.
Flexible Ingredients: Use cold brew coffee or leftover brewed coffee from this morning. Same with cream. Anything goes here.
No blender needed - Just add everything to a large jar and shake it until you make it! Save your blender for when it really matters.

Ingredients for Protein Coffee Recipe

Learn how to make protein coffee with 3 simple ingredients. This easy recipe literally takes less than 5 minutes and there's no need to pull out your blender. See the recipe card for exact quantities.

Coffee: Any coffee will work here. Cold brew coffee, leftover coffee from yesterday (!), freshly brewed coffee, instant coffee (!!), espresso - you name it. To make 2 servings of protein coffee, you would need 2 cups of coffee, and so on. I use chilled coffee during the warmer months and hot coffee in the winter but feel free to use whatever temperature you prefer.
Milk or cream: There's also much flexibility here too. To keep the coffee light, I go with regular milk but you can use half and half or even heavy cream.
Protein powder: As far as I'm concerned, there's only one good option here: my favorite collagen peptides. It packs in 20 grams of protein per serving! It's flavorless, bio-available, and 3rd party tested (no, thank you glyphosate). It's the best on the market and I've been a loyal fan for close to 10 years. (Use discount code PREPARE10)

Substitutions and Variations

Flavored protein powder - I'm partial to my collagen peptides but you can use your favorite protein here. My second choice would be whey protein, but this recipe will work for plant based protein as well. Vanilla protein powder sounds wonderful, as does chocolate protein powder.
Add a sweetener - If you like your coffee on the sweeter side, add your favorite sweetener like maple syrup, raw honey, or coconut sugar. Start with a small amount and adjust to taste. Check out the list of my favorite natural sweeteners.
Enjoy hot or iced - This same recipe works well with hot coffee. Just pour directly into mugs and stir in the protein powder.

💭Tips to Make it Nutrient-Dense
Use raw milk instead of homogenized and ultra-pasterurized milk. Raw milk retains more of its natural nutrients and enzumes, providign a richer and more nourishing base for your protein coffee. Every sip becomes a superfood. Quality foods like raw dairy is one of the tenets of a nourishing diet.

milk poured into iced coffee glasses sitting over a linen napkin.

How to Make Protein Coffee

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

coffee with protein powder on top in a mason jar with white lid.

Step 1. Add

Pour the coffee into a quart-size mason jar. Add protein powder of choice, milk, and sweetener if using.

coffee with a thin foam on top in a large mason jar with white lid.

Step 2. Shake

Screw the lid tightly. Shake vigorously until the protein powder has dissolved. The milk will foam up on top. Pour into glasses with ice and serve immediately.

Helpful Tips for Protein Coffee

Avoid churning butter - If using heavy cream instead of milk, save that for the very end after the protein powder has been fully dissolved. Then pour in and gently shake until creamy and frothy.
Bring out the blender - The collagen peptides dissolve effortlessly in chilled coffee but depending on how coarse your protein powder is, you may need to use a blender.
Use a frother - I find that shaking the jar well creates lots of froth, but you can use a milk frother to give it that velvety creaminess.

Troubleshooting

Protein powder isn't dissolving? Use an immersion blender or regular blender to fully break down the particles. You can also add all the ingredients to a shaker cup and see if that helps. Lastly, it may also help to dissolve it in hot coffee or water first then add it to the rest of the coffee.

💭Meal Prep Suggestion: Scale up this recipe and double batch it. Store it in the fridge in a half-gallon size mason jar to enjoy throughout the week.

Protein coffee pairing suggestions:

Crepe Rolls with Cottage Cheese and Fruit
30 Minutes
Pulled Pork Breakfast Skillet (Whole30, Paleo)
26 Minutes
Sheet Pan Breakfast
40 Minutes
Easy Coconut Flour Banana Muffins Recipe
28 Minutes

Storage and Reheating Instructions

How long does protein coffee last in the refrigerator?

To store: Store it in the jar in the fridge for up to 1 week. If using raw dairy, you may want to finish it quicker as raw milk has a shorter shelf life.

Storage containers: These wide-mouth mason jars for leftovers or these Weck juice jars with lids.

To reheat: If you want to reheat the protein coffee, do so over gentle heat in a small saucepan.

iced protein coffee in tall glasses with black straws.

Frequently Asked Questions

How can I make a protein coffee shake?

To make a coffee shake, blend chilled coffee with a scoop of protein powder, milk, and optional sweetener until smooth. Add ice cubes or paleo ice cream for extra chill, then pour into a glass and enjoy it as a tasty and energizing beverage!

Can I add other ingredients to add flavor?

Absolutely! To give it a rich chocolate flavor, feel free to add healthy chocolate syrup or a teaspoon of cocoa powder. Or add a touch of vanilla extract. Have fun experimenting and creating your own unique flavor.

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

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

Printable Recipe

protein coffee in large glasses with ice and a slight foam on top.

Print Recipe

5 from 2 votes

Protein Coffee Recipe

Say hello to your new favorite breakfast hack. This easy protein coffee recipe packs in over 20 grams of protein and made in 5 minutes!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: protein coffee, protein coffee recipe

Servings:

Calories: 104kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 cups coffee, chilled cold brew or chilled coffee
6 tablespoons collagen peptides or another unflavored protein powder source
½ cup milk or half and half
sweeteners (maple syrup, honey, coconut sugar, etc..) optional

Instructions

Add: Pour the coffee into a quart-size mason jar. Add protein powder of choice, milk, and sweetener if using.
Shake: Screw the lid tightly. Shake vigorously until the protein powder has dissolved. The milk will foam up on top. Pour into glasses with ice and serve immediately.

Notes

Note: The final macronutrient count will depend on your protein powder. I used collage peptides in the nutrition facts.

Storage: Store leftover protein coffee in a sealed container like a mason jar for up to 7 days.

Reheat: For warm protein coffee, gently reheat on stovetop in a small saucepan on medium low heat until warmed through.

Nutrition

Gluten-Free Baked Protein Oats Recipe with Bananas

This Gluten-Free Baked Protein Oats recipe is simple to make and is the perfect combination of hearty and sweet. The Greek yogurt, chia seeds, and collagen powder are all good sources of protein while bananas and maple syrup add subtle sweetness. This high-protein breakfast will keep you full and satisfied all morning long but also makes a delicious and satisfying snack in the afternoon!

a slice of baked protein oats on a white plate with baking dish in background and fresh berries on top.

This banana baked oats recipe is both easy and convenient, using sprouted rolled oats to maximize nutrition. With a focus on traditionally prepared grains using WAPF principles, it offers a simple and protein-rich option for baked oats. And I'm here for it!

They're similar to these steel cut oatmeal bars but differ in how they're served. I liken this baked protein oats recipe to a cozy bowl of hearty, chewy, delicious, properly-prepared oatmeal.

Looking for more healthy breakfast ideas? 
Try cottage cheese and fruit bowl, protein roll up crepes, protein coffee recipe, and air fryer sausage patties.

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Recipe Overview

Prep and Cook Time: 10 minutes to prep and 30-40 minutes to bake
Cooking Method: Oven-baked or use your air fryer
Dietary Info: Gluten-free with ancestral diet approach
Tools Needed: mixing bowl and a square baking dish
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.

Using Sprouted Oats in Protein Baked Oats

If you're familiar with phytic acid and its role in grains, then you can probably understand my frustration with baked protein oats recipes on the internet. The hard truth is that baked oats aren't easily digestible.

Why? Oats are high in phytic acid, a natural compound found in grains, nuts, and seeds. It's often referred to as an "antinutrient" because it can bind to minerals like calcium, zinc, and iron, according to PubMed.

And if you've been here any length of time, you know I greatly admire the work of WAPF and the traditional methods in food preparation. According to Dr. Price, there's only one way to properly enjoy oats so you're getting maximum nutrition from them.

Soaking, sprouting, or fermenting foods high in phytic acid can significantly reduce phytic acid levels and make the minerals more accessible. If you're interested in all the nerdy details, check out this WAPF article on Sprouting: The Secret to Digestible Grains.

But back to these baked protein oats.

Up until recently, baked oats was an arduous task of soaking and sprouting and then hitting the proportions just right to get the perfect texture. Not too runny. Not too dry.

Then, as the crunchy community grew and the market shifted, the need for sprouted oats became real. A small handful of grain companies started producing sprouted oats. And the rest, as they say, is history. In short, sprouting oats brings out the best flavor, texture, and, most importantly, nutrition.

Today, we have the convenience of making high-protein baked oats without the need to soak or sprout, all thanks to a few pioneers in the real food business who saw a need and ran with it. And we're all better for it.

Ingredients for Protein Baked Oats

Learn how to make protein baked oats with 7 simple ingredients. This easy recipe takes only 10 minutes to whip up. See the recipe card for exact quantities.

ingredients for baked protein oats with labels.

Rolled oats: Of course any rolled oats will work here but if you're wanting to maximize nutrition and digestibility, go with sprouted oats. My favorite brand is One Degree Organics - I love their company, their products, and their push for transparency!
Greek yogurt: Adds moisture, protein, and richness to the baked oats.
Bananas: Provides natural sweetness and moisture. Use 3 very ripe bananas with brown spots.
Eggs: Act as the binding agent, helping to hold everything together and provide structure.
Chia seeds: Add texture and thickness as they absorb liquid. They also provide fiber and omega-3 fatty acids.
Collagen peptides: Use your favorite protein powder but I will always take up any opportunity to add my favorite collagen peptides. Clean and glyphosate-free collagen! Use discount: PREPARE10.
Maple syrup: Sweetens the baked oats and adds a rich caramel flavor.
Baking powder: Just a touch to help the baked oats rise and become light and fluffy.
Toppings: Fresh fruit, maple syrup, or whipped cream to serve as toppings for extra flavor, sweetness, and an attractive visual appeal.

Substitutions and Variations

Add nuts - I love adding chopped walnuts or crushed pecans into the oat mixture or sprinkle them on top before baking.
For the chocolate lovers - Toss in your favorite chocolate chips or drizzle some chocolate ganache to make it extra indulgent.

💭Tips to Make it Nutrient-Dense
Take care to use quality ingredients like organic sprouted rolled oats, pastured eggs, and real maple syrup. These small changes all add up.

slice of baked protein oats on a white plate with whipped cream and fresh berries.

How to Make Baked Protein Oats

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

wet ingredients in a large mixing bowl including mashed bananas, protein, eggs, and vanilla.

Step 1. Whisk

In a large bowl, mash bananas until they are smooth. Add eggs, Greek yogurt, and maple syrup and whisk to combine well.

dried ingredients in a glass bowl including baking powder, oats, chia seeds, and collagen powder.

Step 2. Combine

In a small bowl, combine rolled oats, chia seeds, protein powder, and baking powder together.

dry baked protein oats ingredients on top of wet ingredients in a large mixing bowl.

Step 3. Fold

Add the dry ingredients into the large mixing bowl with the wet ingredients and fold until everything has been incorporated.

batter with oats, chia seeds, and bananas spread out in a baking dish with a spatula.

Step 4. Transfer

Pour the baked oats batter into a generously greased 9x9 baking dish, smoothing out the top so it's even.

protein oats with chia seeds and sliced bananas on top in a baking dish.

Step 5. Bake

Top with banana slices and bake in a preheated oven for 30-40 minutes or until the center is set.

protein baked oats in a baking dish with sliced bananas on top.

Step 6. Rest

Rest the baked protein oats for 5 minutes. Cut into 9 squares and serve warm.

Helpful Tips for Protein Baked Oats Recipe

Grease pan well - Generously grease the baking pan with butter to prevent sticking and make it easier to remove the oat bars. You can also line it with parchment paper. It's also best to remove the baked oat bars from the baking pan when they are still slightly warm.
Fold gently - Fold the dry ingredients into the we mixture gently just until combined. Overmixing can result in dense and tough baked oats.
Softer oat bars - Remove the baked oats from the oven when the center appears fully set but not quite fully baked. The oats will continue to cook from residual heat even after you pull the baked oatmeal from the oven.

Troubleshooting

Too dry or crumbly? This could be due to overbaking. To prevent this, check for doneness a few minutes earlier than recommended and remove it when it is still slightly moist. To salvage it, serve it with whipped cream and maple syrup or honey for added moisture.
Too chewy? Sprouted oats do tend to have a more chewier texture so it could be just how they are naturally. However, make sure that the baked oats have absorbed all the liquid during the baking.
Not sweet enough? That's an easy problem to correct. I purposefully kept this baked protein oats recipe subtly and naturally sweetened with 3 overripe bananas and a touch of maple syrup. Feel free to add more natural unrefined sugar.

💭Meal Prep Suggestion: This recipe is not ideal for make ahead preparation because the oats will absorb all the liquid before baking. However, these baked protein oats bars are very freezer-friendly. So make a bunch and freeze for an easy breakfast. And while you're at it - whip up some eggless banana muffins as well so your freezer will be well stocked.

slice of baked oats on a white plate with a fork on the side and fresh berry topping.

Serving Suggestions

We love serving this high protein baked oats as a treat after a savory breakfast. One square offers 7 grams of protein, which is insufficient on its own as a meal but excellent as a treat or a snack.

If you want to make it a light breakfast, here's how I would dress it up to increase the protein and satiety:

Serve two warm squares of baked oats with a cup of Greek yogurt on top. Drizzle with honey or maple syrup and top with fresh or stewed fruit. That clocks in over 31 grams of protein. You can take that further and add a serving of air fryer sausage patties or protein coffee.

But if you want to just enjoy it as a treat, serve it as a healthier dessert. Drizzle some DIY sweetened condensed milk or healthy chocolate syrup to take it up a notch.

Can I serve this recipe cold?
While I personally prefer these baked oats warm (just like a cozy bowl of hearty oatmeal), you can certainly serve them cold if preferred. But if you're looking for a grab-and-go snack, you may want to consider these steel cut oat bars.

More baked oats pairing suggestions:

Sheet Pan Breakfast
40 Minutes
Healthy Keto Sausage and Vegetable Frittata Recipe (Paleo, Whole30)
42 Minutes
Keto Egg Drop Soup (5 minutes!)
10 Minutes
Pulled Pork Breakfast Skillet (Whole30, Paleo)
26 Minutes

Storage and Reheating Instructions

How long does protein baked oats last in the refrigerator?

To store: Store the cooled baked oats in an airtight container in the refrigerator for up to one week.

Storage containers: These glass snap containers are perfect for leftovers.

To freeze: To freeze baked protein oats for longer storage, first cut them into squares and allow them to cool completely. Transfer the invidual squares to a freezer-safe container, separating them with a piece of parchment paper to prevent sticking. Freeze for up to 3 months.

To reheat: Bake in a non preheated oven at 350° F for 10 minutes or until warmed through to your liking. The preheating mode will thaw out the bars.

protein baked oats on a white plate with fresh berries and whipped cream on top.

Frequently Asked Questions

Are oats gluten-free?

Oats are naturally gluten free but can be contaminated with gluten during processing. Therefore, if you have gluten sensitivity, it's important to look for oats that are labeled as "certified gluten-free" to inadvertently avoid being glutened.

How do I know when the baked oats are done?

The baked protein oats are done baking when the center is almost set and a toothpick inserted into the center comes out clean with a few moist crumbs. Avoid overbaking as that will make it dry.

Can I make this recipe in the air fryer?

Yes, you can air fry baked oats if you have the proper air fryer. I love and use a stainless steel convection-type air fryer that accomodates square pans. You would bake it for the same amount of time using the same oven temperature.

Looking for more healthy ideas? Here are some ideas:

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

Printable Recipe

baked oats on a white plate with fresh berries and whipped cream and maple syrup drizzle.

Print Recipe

5 from 3 votes

Gluten-Free Baked Protein Oats Recipe with Bananas

This protein-packed Baked Oatmeal is made in one bowl with just a handful of healthy ingredients that leaves you satisfied all morning.

Prep Time10

Cook Time30

Resting time5

Total Time45

Course: Breakfast, Snack

Cuisine: American

Keyword: air fry baked oats, baked protein oats, high protein baked oats, protein baked oats, protein baked oats recipe

Servings: servings

Calories: 178kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

3 large bananas, ripe with brown spots approximately 1 ½ cup
2 eggs
1 cup Greek yogurt
¼ cup maple syrup
2 cups rolled oats
¼ cup chia seeds
¼ cup protein powder
1 teaspoon baking powder
fresh fruit, maple syrup, whipped cream for serving

Instructions

Prep: Preheat oven to 350° Fahrenheit. Grease a 9"x9" baking pan generously with butter.
Whisk: In a large bowl, mash bananas until they are smooth. Add eggs, Greek yogurt, and maple syrup and whisk to combine well.
Combine: In a small bowl, combine rolled oats, chia seeds, protein powder, and baking powder together.
Fold: Add the dry ingredients to the wet ingredients and fold until smooth and mixed well.
Bake: Pour into the greased pan and top with banana slices. Bake for 25 minutes or until center is almost set. Rest for 5 minutes before serving.
Serve: Cut into 9 squares. Serve warm. Top with whipped cream or Greek yogurt, drizzle of maple syrup, and fresh berries.

Notes

Storage: Store the cooled baked oats in an airtight container in the refrigerator for up to one week.

To freeze: bake and cut baked oatmeal into squares and transfer them to a freezer-safe airtight container, separating the pieces with parchment paper.

To reheat: bake in a non preheated oven at 350 degrees Fahrenheit for 10 minutes or until warmed through to your liking.

Helpful Tips:

Grease pan well - Generously grease the baking pan with butter to prevent the sticking and make it easier to remove the oat bars. It's also best to remove the baked oat bars from the baking pan when they are still slightly warm.
Fold gently - Fold the dry ingredients into the we mixture gently just until combined. Overmixing can result in dense and tough baked oats.
Softer oat bars - Remove the baked oats from the oven when the center appears fully set but not quite fully baked. The oats will continue to cook from residual heat even after you pull the baked oatmeal from the oven.
Best oats - Use sprouted gluten-free, organic oats for maximum nutrition.
Meal prep - This recipe is not ideal for meal prep because the oats will absorb all the liquid before baking. But you can make it ahead and freeze.

Nutrition