Prepare + Nourish logo
menu icon
subscribe
search icon

Homemade Sour Cream

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

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

Recipe Overview

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

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

Reasons to Love this Raw Sour Cream

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

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

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

image of Prepare and Nourish owner

Ingredients for Homemade Sour Cream

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

Substitutions for Culture Starter

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

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

Make it Ancestral

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

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

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

Sour cream in a glass jar with a spoon in it

How to Make Sour Cream

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

Sour cream in spoon, transferring to a glass jar.

Step 1. Mix

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

Raw cream inside the glass jar

Step 2. Cover

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

Helpful Tips

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

Troubleshooting

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

Serving Suggestions

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

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

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

Frequently Asked Questions

How do I store raw sour cream?

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

Can I freeze cultured sour cream?

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

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

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

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

Printable Recipe

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

Raw Sour Cream

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Chicken Liver Pate Recipe

This creamy chicken liver pâté is made with butter, garlic, and thyme for a rich, flavorful spread. It's great for appetizers, snacks, and entertaining - a super nutrient-dense spread that's easy to make and full of flavor.

Top shot of a white plate with chicken liver pate on a glass jar and crackers on the side.
Looking for more ancestral appetizers? 
Check out cod liver salad, beef tongue recipe, and canned cod liver pate.
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Primal, GAPS, Ancestral diet
  • Tools Needed: stainless steel skillet, food processor
  • 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 Chicken Liver Pate Recipe

If you love my beef liver pate, you'll adore this creamy chicken liver version. It's lighter (if that's even possible with organ meats?) and creamier (thanks to all that cream and butter!).

It starts the same way - by caramelizing the onions, but the flavor profile is slightly different. While the beef liver version is bold with the umami kick of coconut aminos and many seasonings, this chicken liver version is more delicate and subtle, letting the creaminess shine through without overpowering.

Perfect for a lighter take on a classic nutrient-dense food!

image of Prepare and Nourish owner

Ingredients for Chicken Liver Pate

Butter, garlic, onion, thyme, spices, cream in a glass bowl, and chicken liver in a white bowl on a table.
  • Chicken liver: has a more delicate flavor compared to the stronger, richer taste of beef liver; therefore, I find it's not even necessary to soak it in milk.
  • Onion: sauteeing the onion brings lots of flavor to the pate; you can use any type of onion - red, white, or yellow onion
  • Butter: used as a cooking fat and is a rich, creamy base
  • Heavy Cream: helps to thin out the pate and add a smooth, velvety texture
  • Aromatics: fresh thyme and a few garlic cloves will give lots of flavor
  • Salt & pepper: unrefined sea salt and white pepper bring all the flavors together
graphic of fork and spoon connected in a plant.

Make it Ancestral

For the maximum nutrient density, use pastured, clean chicken liver (from your local farmer if you can!) and raw cream to make this truly ancestral (you know? Kinda like how our ancestors made it?) Including these nutrient-packed foods into your diet once or twice a week supports the nose-to-tail philosophy.

Chicken liver pate in a glass jar with some crackers on the side.

How to Make Basic Chicken Liver Pate

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

Sautéing onions in a pan.

Step 1. Sauté onions

In a large stainless steel skillet, melt the butter on medium heat. Add chopped onion and sauté until translucent, approximately 5-6 minutes.

Onions and chicken liver in a pan.

Step 2. Cook liver

Move the onions to the edges of the pan and add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.

One pan contains chicken liver, thyme, and garlic.

Step 3. Add aromatics

Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.

Add heavy cream to the pan with chicken liver, herbs, spices, onion, and garlic

Step 4. Pour cream

Reduce heat to low and add heavy cream. Turn the heat off as soon as the cream is incorporated into the livers.

On top of the stove, we have chicken liver, garlic, onion, herbs, and spices in one pan.

Step 5. Stir

Stir to combine everything well. It'll look like a big chunky mess, but it will all come together in the next step.

Blend the chicken liver in the food processor.

Step 6. Process

Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.

Helpful Tips

  1. Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
  2. Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
  3. Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
  4. Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.

Troubleshooting

  • Pâté too thick? Add a splash of cream during blending to loosen the consistency.
  • Pâté turns grey-ish? This is a natural reaction of iron in the liver when exposed to air. It's totally harmless, and the pate is still good to consume, but to prevent this, seal with a layer of melted butter or duck fat (rendered from slow cooker duck) before storing.

Product Highlight!

Food Processor

Use a sharp-bladed food processor to get a super-smooth, velvety pate. It blends well without overheating. I tried a high-speed blender, and while it works, it's more tedious because of the thick texture.

Grab yours →
Food processor
Dipping a crackers to chicken liver pate on a glass jar.

Serving Suggestions

This creamy chicken liver pâté is a sophisticated, nutrient-packed appetizer. Enjoy it on toasted sourdough (my personal fave!) or seed crackers, balanced with a drizzle of honey.

Wide shot of a white plate with chicken live pate in the glass jar with crackers on the side.

Frequently Asked Questions

How do I store chicken liver pâté?

Store in an airtight container and refrigerate for up to 5 days. These medium-size Weck jars are great for pate storage.

Can I freeze chicken liver pate?

Yes, you can freeze it in an airtight container for up to 3 months. Seal it with plastic wrap pressed directly onto the surface to prevent oxidation. Thaw in the fridge overnight before serving.

Why is my pate grainy instead of smooth?

A grainy texture usually means the mixture wasn’t blended long enough. Process until completely smooth or the consistency is to your liking. Pâté is traditionally smooth and velvety, but a little texture is perfectly fine too!

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

Printable Recipe

Chicken live pate on a glass jar with crackers on the side.
Print Recipe
5 from 1 vote

Chicken Liver Pate

Chicken liver pate made with butter, garlic, and thyme - a rich, creamy, nutrient-dense spread perfect for appetizers or snacks!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, Russian
Keyword: chicken liver pate, chicken liver pate recipe
Servings: 10 servings
Calories: 142kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow or white onion chopped
  • 1 pound chicken liver roughly cut
  • 2 tablespoons thyme leaves approx. 4 sprigs
  • 3 garlic cloves minced
  • ½ cup heavy cream more to desired texture
  • 1 ½ teaspoon sea salt
  • ⅛ teaspoon white pepper

Instructions

  • In a large stainless steel skillet, melt 2 tablespoons of butter on medium heat. Add chopped onion and saute until translucent, approximately 5-6 minutes.
    4 tablespoons unsalted butter, 1 medium yellow or white onion
  • Move the onions to the edges of the pan and add remaining butter. Add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
    1 pound chicken liver
  • Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.
    2 tablespoons thyme leaves, 3 garlic cloves, 1 ½ teaspoon sea salt, ⅛ teaspoon white pepper
  • Reduce heat to low and add heavy cream.
    ½ cup heavy cream
  • Stir to combine everything well. It will be chunky but that's okay.
  • Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.

Notes

Storage: Store in an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 3 months. Seal it with plastic wrap pressed directly onto the surface to prevent oxidation. Thaw in the fridge overnight before serving.
Helpful Tips: 
  1. Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
  2. Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
  3. Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
  4. Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.

Nutrition

Calories: 142kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 386mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5407IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 4mg

Slow Cooker Duck

Slow cooker duck with garlic, herbs, and spices creates a tender, juicy dish full of flavor. This easy duck in slow cooker recipe gets a crispy finish under the broiler—perfect for a busy weeknight or a fancy weekend dinner.

A wide shot of a seasoned duck with marble potatoes, lemon, and herbs.
Looking for more healthy meat dishes? 
Check out air fryer lamb loin chops, spatchcock turkey recipe, and creamy chicken liver.
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 4-8 hours of cooking time
  • Cooking Method: slow-cooker
  • Dietary Info: Keto, Paleo, Whole30, Ancestral diet
  • Tools Needed: slow cooker
  • 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 Crock Pot Duck

If you're looking for something impressive yet easy, this slow cooker duck recipe is exactly what you need. It's similar to my air fryer duck, but easier!

Just toss it in the slow cooker and let it do its thing while you focus on other stuff. The duck comes out so tender and juicy, and the crispy skin from a quick broil adds the perfect finishing touch.

The seasoning—paprika, garlic, oregano, and black pepper—lets the duck’s natural flavor shine without being too bold. It’s super simple and, honestly, perfect for when you want a delicious meal that feels fancy.

image of Prepare and Nourish owner

Ingredients for Slow Cooker Duck

onion, garlic on the table, oil and seasoning on a glass bowl, and a duck on a white plate.
  • Duck: A whole duck, preferably pasture-raised for the nutrition.
  • Seasonings: A blend of herbs and spices like paprika, garlic powder, onion powder, dried parsley, and oregano to give flavor, and salt and black pepper to balance everything out.
  • Onion and garlic: This will infuse deep flavor and help raise the duck a bit so it's not sitting in its juices.

Substitutions and Variations

  • Add a touch of sweetness - Stuff the duck with quartered Granny Smith apples or add 1 cup of orange juice to the slow cooker for a subtle sweetness that complements the rich duck meat.
  • Spice it up - Try a Chinese 5-spice rub or homemade Cajun seasoning for a twist on classic flavors.
graphic of fork and spoon connected in a plant.

Health Benefits of Duck

Duck is a nutrient-packed protein rich in omega-3s, B vitamins, and minerals like rion and zinc. A key principle of a nourishing diet is including a variety of proteins to ensure you're getting all the essential nutrients and amino acids your body needs. So next time, you want to cook up a bird, consider this slow cooker duck recipe.

On top part of the table, it is a whole duck seasoned with garlic and marble potatoes. On another plate is a quarter-leg part of a duck on a white plate with marble potatoes and herbs.

How to Make Duck in Slow-cooker

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

Duck on a white plate.

Step 1. Prepare

Pat the duck dry with paper towels to remove excess moisture. This will help to achieve a crispy skin later.

Duck on a white plate, oil & salt in a glass bowl, and garlic and onion in the slow cooker.

Step 2. Mix

In a small bowl, combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Arrange the quartered onion and halved garlic head at the bottom of the slow cooker.

A duck seasoned with garlic in a slow cooker.

Step 3. Season

Generously coat the duck with the seasoning mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavor. Place the seasoned duck breast-side up on top of the onions and garlic in the slow cooker.

A duck seasoned with garlic toss over in a slow cooker.

Step 4. Cook

Cook the duck on high for 3-4 hours or low for 6-8 hours, until it's tender and fully cooked. For a crispy finish, broil for 3-5 minutes until the skin turns golden brown and crispy.

Helpful Tips

  1. Check for doneness - For poultry, I always prefer to use an instant-read meat thermometer; duck should reach 165°F in the thickest part to ensure it's cooked through.
  2. Score the skin - You can score the skin lightly before cooking to help render more fat, which you can save for cooking.
  3. Save the drippings - That fat on the bottom of the slow cooker is rendered duck fat. It also has natural duck juices that make a rich base for gravies or soups—don’t let them go to waste!
  4. Crispy duck skin - If you want extra crispy skin, pat the duck dry again after slow cooking before broiling to remove any moisture. If needed, use a kitchen torch for extra crisping.
  5. Use a wide spoon - I like to use a large spider strainer to lift the duck from the slow cooker onto a sheet to broil.

Troubleshooting

  • Duck turned out too greasy? Duck naturally releases a lot of fat. Elevate the duck on a rack or place it over onions or potatoes to prevent it from sitting in excess grease during cooking.
  • Meat is tough? Make sure you're cooking it long enough but be careful not to overcook it. If it hasn't reached the safe internal temperature and not falling apart tender, give it another 45-60 minutes on low heat.

Product Highlight!

Large Slow Cooker

You'll need at least a 7-quart slow cooker to fit the duck. You can use the Instant Pot pressure cooker and set it to slow cooker function if you have a smaller duck.

Grab yours →
Slow cooker
💭Meal Prep Suggestion!
Slow cooker duck is a fantastic alternative to the usual weekly roast chicken for meal prep. It's rich, flavorful, and just as versatile - perfect for shredding into salads, stuffing into wraps, or tossing into soups. Plus, the rendered duck fat is liquid gold for roasting veggies or frying eggs all week long.
Seasoned duck, with marble potatoes, lemon and herbs.

Serving Suggestions

Duck is a staple in many cuisines, from crispy Peking duck in China to rich duck confit in France. Whether roasted with apples in Eastern Europe or simmered in Asian curries, slow-cooked duck is tender, flavorful, and incredibly versatile.

Here are some great serving ideas:

Side dish: Serve the duck with buttery garlic green beans, crispy roasted potatoes, or roasted cabbage.

Salads: Consider a light salad to complement the rich duck. Cucumber dill salad or the tomato cucumber onion salad. A simple leafy garden salad with a house dressing is always great too!

Condiments: If you wanted to add a sauce to the duck, try the garlic yogurt sauce or garlic confit. And don't forget to always include a serving of fermented foods like kimchi, red cabbage sauerkraut, or the spicy sauerkraut to balance the rich duck flavor. 

More slow cooker duck pairing suggestions:
Seasoned quarter leg part of a duck in a white plate with marble potatoes and vegetables.

Frequently Asked Questions

How do I store and reheat crock pot duck?

To store leftover duck, let it cool completely, then pick apart any meat off the bones, transfer it to an airtight container, and refrigerate for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, you can warm the duck meat with a splash of broth (try this Instant Pot bone broth chicken) on the stove-top over medium-low heat.

Can I freeze slow cooker duck?

Yes, you can freeze slow cooker duck. After it cools completely, remove the meat from the bones and store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up in the oven or stovetop for the best texture.

What should I do with the duck fat and juices?

Strain the liquid from the bottom of the slow cooker through a colander into a small saucepan and place it over medium-high heat. Let the juices evaporate, leaving behind pure duck fat. Save this fat and use it for cooking or roasting vegetables in future recipes. Check out my post on how to make beef tallow as it's a similar process.

Can I cook frozen duck in the slow cooker?

It's best to thaw duck before cooking in the slow cooker. Cooking frozen duck could lead to uneven cooking and may impact the texture. Besides, most ducks have the giblets inside the cavity that need to be removed before cooking. 

Looking for more nutrient-dense recipes? Here are some ideas:
Did you make this crock pot duck? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Seasoned duck, with marble potatoes, lemon and herbs.
Print Recipe
No ratings yet

Slow Cooker Duck

Slow cooker duck with garlic, herbs, and spices - tender, juicy, and flavorful. Easy recipe with a crispy finish under the broiler!
Prep Time15 minutes
Cook Time4 hours
Resting Time15 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: crock pot duck, duck in slow cooker, slow cooker duck, slow cooker duck recipe
Servings: 8 servings
Calories: 401kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Pat the duck dry with paper towels to remove excess moisture.
    1 whole duck
  • In a small bowl, combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Arrange the quartered onion and halved garlic head at the bottom of the slow cooker.
    1 tablespoon paprika, 1 tablespoon sea salt, 1 tablespoon dried parsley, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper
  • Generously coat the duck with the seasoning mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavor. Place the seasoned duck breast-side up on top of the onions and garlic in the slow cooker.
    1 yellow onion, 1 whole garlic head
  • Cook the duck on high for 3-4 hours or low for 6-8 hours, until it's tender and fully cooked. For a crispy finish, broil for 3-5 minutes until the skin turns golden brown and crispy.

Notes

Storage: Remove any meat from the bones and carcass and transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm the duck meat with a splash of broth in a small saucepan over medium-high heat. 
Helpful Tips:
  • Check for doneness - For poultry, I always prefer to use an instant-read meat thermometer; duck should reach 165°F in the thickest part to ensure it's cooked through.
  • Score the skin - You can score the skin lightly before cooking to help render more fat, which you can save for cooking.
  • Save the drippings - That fat on the bottom of the slow cooker is rendered duck fat. It also has natural duck juices that make a rich base for gravies or soups—don’t let them go to waste!
  • Crispy duck skin - If you want extra crispy skin, pat the duck dry again after slow cooking before broiling to remove any moisture. If needed, use a kitchen torch for extra crisping.
  • Use a wide spoon - I like to use a large spider strainer to lift the duck from the slow cooker onto a sheet to broil.

Nutrition

Calories: 401kcal | Carbohydrates: 3g | Protein: 12g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 73mg | Sodium: 936mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg

Yogurt Drink Recipe

This easy yogurt drink is made with kefir, sparkling water, and a pinch of salt for a light and refreshing boost. Perfect for those who enjoy drinkable yogurt with a bubbly twist and a dose of probiotics.

2 glasses of yogurt soda; one is almost full and has a straw.
Looking for more healthy beverages? 
Check out hibiscus tea recipe, Starbucks honey citrus mint tea, and protein coffee recipe.
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 5 minutes to make
  • Cooking Method: No-cook
  • Dietary Info: GAPS, Keto, Ancestral diet
  • Tools Needed: none
  • 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 Drinkable Yogurt

I came across a Persian yogurt drink called Doogh at a local Arab market and was instantly intrigued. It never occurred to me to combine two of my favorite ingredients—kefir and sparkling water—but the ingredient list seemed simple enough. When we brought it home, I decided to recreate it with more nutrient-dense, healthier ingredients. The result was richer, more refreshing, and far better for you.

For reference, the Abali Yogurt Soda from the store lists this as the ingredients:

MILK, CARBONATED WATER, YOGURT CULTURE, SALT

To turn that into a powerhouse drink, I used whole milk kefir, mineral water, and unrefined salt, creating a much more nourishing and super inexpensive, might I add, beverage. And I think you will love it as much as we do!

image of Prepare and Nourish owner

Ingredients for Yogurt Drink

A bottle of sparkling water and organic whole milk with himalayan salt on the side
  • Kefir: I prefer whole milk plain kefir. Even better if you can find raw kefir, but at the very least, I opt for kefir that is never ultra-pasteurized, like Kalona. If you use flavored kefir, you may want to cut back on the salt.
  • Sparkling water: My go-to sparkling waters are those with natural mineral content, like Mountain Valley or Gerolsteiner (you can spot the minerals on the label). It would be a shame to use something like club soda in this probiotic-rich beverage.
  • Real salt: Another opportunity for minerals here - make sure you use unrefined salt like Baja salt, Redmond's real salt, or Celtic salt.

Substitutions and Variations

  • Sweet - Cut the salt and sweeten it with maple syrup or raw honey instead. I would dissolve the honey in a tablespoon or two of warm water first, then add it to the rest of the yogurt drink.
  • Add heat - Add a pinch of cayenne pepper or a splash of brine from fermented jalapenos.
graphic of fork and spoon connected in a plant.

Yogurt Drink Health Benefits

Like many fermented beverages, this yogurt soda drink is packed with minerals to aid hydration, probiotics from kefir to support gut health, and a touch of sea salt for balance. It’s the perfect way to quench your thirst while nourishing your body. Another great drink? You must try this kombucha recipe for another traditional fermented beverage.

Top shot of 2 yogurt sodas in a glass.

How to Make Yogurt Soda

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

Two glasses of yogurt mixed with salt.

Step 1. Combine

Divide the kefir between 2 large drinking glasses. Add ½ teaspoon of sea salt into each glass and stir to combine.

Pouring sparkling water into the yogurt glass.

Step 2. Add

Add a cup of sparkling mineral water into each of the glasses and gently stir. Enjoy immediately.

Helpful Tips

  1. Use chilled ingredients - Keep your kefir and mineral water in the fridge before preparing.
  2. Dissolve salt first - Stir in the salt first into the kefir, then add the sparkling water to avoid an explosive reaction.
  3. Adjust the salt - Start low and adjust to taste. Too much salt can overwhelm the drink, so a little goes a long way.
  4. Serve immediately - This drink is best enjoyed fresh, as the carbonation in the sparkling water will dissipate over time.
2 liquid yogurt sodas in a glass

Serving Suggestions

Doogh, the Persian yogurt drink, is traditionally served with different types of kebabs in Iran, Azerbaijan, and Armenia. The live enzymes and probiotics in the drink help aid digestion, especially when paired with rich, flavorul meats.

It's a perfect accompaniment to grilled meats, like chicken, beef, or lamb and can be enjoyed with other Middle Eastern dishes like pilafs and stews. Or you can enjoy it to balance something sweet like homemade Lara bars.

We've enjoyed it with meals as well as an nourishing afternoon treat. It's so refreshing and light yet oddly satisfying. 

More yogurt soda pairing suggestions:
2 liquid yogurt sodas in a glass

Frequently Asked Questions

How do I store leftover yogurt soda?

This beverage is best made fresh and enjoyed immediately, but if you have any leftovers, store it in an airtight jar like Weck juice jars with lids to prevent the carbonation from escaping. Store in the fridge for up to 4 days. Even if there are no more bubbles, it still retains the health benefits just without the fizz.

Can I use regular yogurt instead of kefir?

Yes, you can substitute yogurt for kefir, but you may need to add more sparkling water to achieve the same consistency. Kefir has a thinner texture and more pronounced probiotic benefit, so using yogurt will create a slightly different taste and mouthfeel.

Can I make this drink in a larger batch?

Yes, if you want to make a larger batch of this drinkable yogurt, I recommend mixing the yogurt and salt together and refrigerating it. Then, when you're ready to serve, add the sparkling water just before serving to maintain the fizz. 

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

Printable Recipe

2 liquid yogurt sodas in a glass
Print Recipe
No ratings yet

Yogurt Soda Recipe

This easy yogurt drink is made with kefir, sparkling mineral water, and sea salt for a savory probiotic-rich beverage.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Middle Eastern
Keyword: drinkable yogurt, yogurt drink, yogurt soda
Servings: 2 servings
Calories: 75kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup kefir
  • 1 teaspoon sea salt
  • 2 cups sparkling mineral water

Instructions

  • Divide the kefir between 2 large drinking glasses. Add ½ teaspoon of sea salt into each glass and stir to combine.
  • Add a cup of sparkling mineral water into each of the glasses and gently give a stir or two. Enjoy immediately.

Notes

Storage: It's best to enjoy this immediately as the carbonation will dissipate overtime. If there are any leftovers, store them in an airtight jar in the refrigerator for up to 4 days. 
Helpful Tips: 
  • Dissolve the salt in kefir first before adding sparkling water to avoid a chemical reaction. 
  • Chill ingredients before preparing for best flavor. 

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 1228mg | Potassium: 0.2mg | Sugar: 6g | Vitamin A: 246IU | Calcium: 184mg | Iron: 0.01mg

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.
[feast_advanced_jump_to]

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!

image of Prepare and Nourish owner

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

  1. 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.
  2. Make it fine - For a finer blend, you can grind the spices together in a spice or coffee grinder for a smoother texture.
  3. 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 →
square glass spice jars
💭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 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: DIY cajun seasoning, homemade cajun seasoning, how to make cajun seasoning
Servings: 16 servings
Calories: 7kcal
Author: Anya @ Prepare & Nourish

Ingredients

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

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 873mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 418IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.4mg

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.
[feast_advanced_jump_to]

💡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.

image of Prepare and Nourish owner

Ingredients for Dirty Rice

ingredients for dirty rice with labels on a white countertop.
  • 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.
graphic of fork and spoon connected in a plant.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 →
stainless steel pan with a lid.
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.
Print Recipe
5 from 2 votes

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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: cajun dirty rice recipe, dirty rice recipe, healthy dirty rice recipe
Servings: 8 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

Calories: 458kcal | Carbohydrates: 40g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1087mg | Potassium: 513mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3643IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 4mg

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.
[feast_advanced_jump_to]

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.

image of Prepare and Nourish owner

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.

ingredients for chicken ranch salad.
  • 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.
graphic of fork and spoon connected in a plant.

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

  1. 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.
  2. Food safety - Cook the chicken until the internal temperature reaches 165°F.
  3. 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.
  4. 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.
Print Recipe
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 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: chopped ranch salad, chopped summer salad, ranch chicken salad recipe
Servings: 4 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

Calories: 443kcal | Carbohydrates: 10g | Protein: 31g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 955mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 1mg

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!

chopped salad on a white plate.

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.

[feast_advanced_jump_to]

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.

image of Prepare and Nourish owner
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.
graphic of fork and spoon connected in a plant.

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.

washed and rinsed chickpeas.

Step 1. Dry

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

chickpeas on a sheet to be roasted.

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.

rinsed lettuce in a strainer.

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

  1. Roast chickpeas - But make sure they are completely cooled before adding them to the salad.
  2. 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.
  3. 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.
  4. 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:
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 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: La Scala chopped salad, La Scala chopped salad recipe, La Scala salad dressing
Servings: 4 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

Calories: 551kcal | Carbohydrates: 16g | Protein: 19g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 50mg | Sodium: 1257mg | Potassium: 437mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3056IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 3mg

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.

[feast_advanced_jump_to]

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.

image of Prepare and Nourish owner

Ingredients for Pink Drink

ingredients for pink drink including coconut milk, maple syrup and strawberries.
  • 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.
graphic of fork and spoon connected in a plant.

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.

muddling strawberries in a glass jar.

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

  1. 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.
  2. 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.
  3. 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 →
cocktail muddler wooden with a string.
💭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 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: how to make starbucks pink drink, pink drink at home, pink drink recipe, starbucks pink drink copycat recipe
Servings: 2 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

Calories: 353kcal | Carbohydrates: 26g | Protein: 3g | Fat: 29g | Saturated Fat: 25g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 518mg | Fiber: 4g | Sugar: 20g | Vitamin A: 709IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 2mg

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.
[feast_advanced_jump_to]

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.

image of Prepare and Nourish owner

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.

ingredients for baked quesadilla.
  • 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.
graphic of fork and spoon connected in a plant.

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

  1. 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.
  2. Don't overcook the eggs - Cook them just until they are set but still slightly runny. They will finish cooking in the oven.
  3. Cover the top well - Make sure you leave enough of the tortillas hanging over the sheet pan to create full coverage on the top.
  4. 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:

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 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: baked quesadilla, breakfast quesadilla recipe, healthy breakfast quesadilla, sheet pan breakfast quesadilla
Servings: 6 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

Calories: 435kcal | Carbohydrates: 29g | Protein: 24g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 265mg | Sodium: 1.209mg | Potassium: 413mg | Fiber: 4g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 3mg