A quick and easy recipe that’s packed with nutrients.

Let’s face it, life can get hectic, especially around the holidays. Between work, family, and social commitments, finding time to cook a healthy and delicious meal can feel like a challenge. But fear not! This quick and easy chicken stir-fry is here to save the day for you and your busy family. Packed with vibrant veggies, lean protein, and a sauce that’s perfectly balanced between sweet, savory, and a touch of spice, this stir-fry is a quick, versatile choice that everyone will love.

From its colorful ingredients to its simple preparation, this dish is more than just a meal—it’s a complete, nutrient-dense dinner that will keep you energized and satisfied. Plus, with endless ways to customize, you can make it your own with your family’s favorite flavors. Perfect for those nights when you want a healthy, home-cooked meal without spending hours in the kitchen. And it also keeps well for fast and healthy leftovers. 

So, roll up your sleeves and get ready to create a culinary masterpiece that’s as satisfying as it is simple.

Ingredients

• 1 pound chicken breasts, cut into bite-sized pieces
• 1/4 cup soy sauce, tamari, or coconut aminos
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, minced
• 3 large carrots, peeled and julienned
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 cup snow peas, sliced into 1″ pieces
• 8 ounces button mushrooms, sliced thinly
• 2 cups frozen broccoli, defrosted
• 2 tablespoons avocado oil or olive oil, divided
• 1 tablespoon cornstarch or arrowroot powder
• 4 cups cooked rice, noodles, or other serving options
• Sliced green onions and toasted sesame seeds, for serving

Instructions

Marinate the Chicken

In a medium bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add the chicken and toss to coat. Let marinate for at least 15 minutes, or up to an hour.

Sizzle and Sear the Chicken

Heat a large wok or skillet over high heat. Add 1 tablespoon of oil and cook the marinated chicken until browned and cooked through. Remove the chicken from the pan and set aside.

Sauté an Abundance of Healthy Vegetables

Add the remaining oil to the pan and sauté the garlic for 30 seconds. Add the carrots, bell peppers, snow peas, mushrooms, and broccoli. Stir-fry until the vegetables are crisp-tender.

Make the Sauce

In a small bowl, whisk together the reserved marinade and cornstarch. Pour the mixture over the vegetables and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes, or until the sauce thickens.

The Grand Finale

Return the cooked chicken to the pan with the vegetables and sauce. Stir to combine. Serve over rice, noodles, or your favorite grain, and garnish with green onions and sesame seeds.

Tips

• Switch up your protein While chicken is a popular choice, you can easily swap it out for shrimp, beef, or tofu. For a vegetarian or vegan option, consider adding extra tofu or lentils for a protein boost.
• Go gluten-free For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• Amp up the veggies Feel free to experiment with your favorite vegetables! Broccoli, snap peas, and bell peppers are classic choices, but don’t be afraid to try other options like baby corn, water chestnuts, or mushrooms.
• Play with the bass No white rice? Consider using brown rice, quinoa, cauliflower rice, ramen, or zucchini noodles as a base.
• Mind your sauce Adjust the sauce to your taste preferences. Want it spicier? Add more red pepper flakes. Craving a sweeter flavor? Increase the honey or add a touch of maple syrup. Since we’re cooking with reduced-sodium soy sauce, be sure to taste the final stir fry for seasoning and add salt to taste if needed.

This chicken stir-fry is a go-to for busy families who don’t want to compromise on taste or nutrition. With easy-to-find ingredients and a quick cook time, it’s a recipe you can return to week after week, tweaking and experimenting with new flavors as you go. So the next time you’re looking for a delicious, nourishing meal to fuel your family, let this stir-fry bring everyone together around the table—no reservations required! Enjoy the simplicity, savor the flavor, and feel good about serving up a dish that truly satisfies.

A hearty, nutritious, and quick dish that’s perfect for crisp autumn days.

When it comes to getting fast, healthy meals on the table between trips to the pumpkin patch, visits to haunted houses, or cozy nights sipping hot apple cider, seafood might not be the first dinner that comes to mind. But with all of the health benefits of a lean protein like salmon packed with omega-3s, we thought it would be a great addition to a flavor-packed seasonal bowl. 

This Autumn Harvest Salmon & Squash Power Bowl combines seasonal ingredients with loads of flavor and nutrition. It’s a hearty mix of roasted butternut squash, cauliflower, and quinoa paired with tender, flaky salmon. Quick enough for a weeknight dinner and satisfying enough to enjoy after a full day of fall festivities—whether you’re cheering at a football game, jumping in piles of leaves, or taking in the crisp air on a hayride. Each bite offers the vibrant tastes of autumn, making it an ideal way to stay nourished and savor the best of fall’s harvest.

This power bowl is also endlessly customizable—switch up the ingredients based on your taste or whatever’s in season and handy. Try adding juicy nectarines or fresh pears for a sweet contrast, or dried apricots and cranberries for a touch of tartness. Crumbled goat cheese would bring a creamy element, while more bold options like gorgonzola or bleu cheese could add a distinctive, savory edge. This bowl isn’t just a one-time delight either; it’s great for meal prep too. The kale stays crisp and fresh for a few days, making it an easy grab-and-go meal for a few days – just keep the protein and dressing separate until you’re ready to dig in! Feel free to switch up your protein too – this would be equally delicious with a grilled chicken breast. For a vegetarian twist, simply skip the salmon and add extra quinoa or lentils for a hearty dose of plant-based protein.

As the days get shorter and busier, this power bowl makes it easy to embrace the season without sacrificing the quality of your meals. Each bite bursts with the flavors of autumn, from the tartness of pomegranate seeds to the crunch of pecans and apples, all tied together by a zesty dressing. It’s not just a meal, it’s an invitation to savor fall while staying nourished and energized for the activities and traditions we love most.

Servings: 2

Ingredients

Instructions

Get your grains going

Start by cooking the quinoa according to the package directions. Fluff it with a fork once cooked and set it aside to cool slightly. This hearty base will add a satisfying texture and an earthy flavor to balance out the vibrant veggies and salmon.

Fire up the oven and roast your vegetables 

Preheat your oven to 400°F. Spread cubed butternut squash and cauliflower on a baking sheet, then toss with avocado oil, salt, and pepper until evenly coated. Roast for about 15 minutes, stirring halfway through, or until tender and caramelized around the edges. Allow the roasted veggies to cool slightly before assembling.

Whip up the dressing

In a small mixing bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and well-blended. This tangy-sweet dressing ties everything together and makes each bite pop with flavor.

Prepare the salmon

Place the salmon fillets on a plate and drizzle half of the dressing over them, gently massaging it in to let the flavors absorb. Let the salmon rest for a couple of minutes while the oven preheats or the grill heats up.

Bake or grill the salmon 

Lay the salmon on a lined baking sheet and bake at 400°F for about 10-12 minutes, or until it flakes easily with a fork. Alternatively, grill on a stovetop over medium-high heat, searing each side for 3-4 minutes until cooked through. Set aside to cool slightly before flaking it into chunks for the salad.

Massage the kale

Place the washed and dried kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and sprinkle with garlic powder. Using clean hands, gently massage the kale for a couple of minutes, softening it and bringing out a deep, rich green color. Massaging makes the kale more tender and easier to digest, and it’ll better absorb the dressing’s flavors.

Toss the veggies and assemble your salad

In a large salad bowl, add the roasted butternut squash and cauliflower, massaged kale, chopped apple, pomegranate seeds, pumpkin seeds, crumbled feta, and pecans. Lightly toss everything together to mix the textures and flavors in every bite.

Finish with a drizzle

Drizzle the remaining dressing over the salad, ensuring an even coating. This final touch brings all the ingredients together and infuses the salad with brightness and a hint of sweetness.

Enjoy! 

Serve immediately while everything’s fresh and vibrant. Dig in and savor the flavors of the season!

Tips

• Go Vegetarian To make this power bowl vegetarian, simply skip the salmon and add extra quinoa or hearty lentils for an extra boost of plant-based protein. You can also toss in chickpeas or black beans for additional flavor and texture.
• Mix Up Your Produce This recipe is easy to personalize with seasonal produce. Try swapping butternut squash for sweet potatoes or adding roasted beets for a richer flavor. For a fruity twist, include nectarines, fresh peaches, or diced pears, or add dried apricots, cranberries, or figs for a pop of sweetness.
• Experiment with Cheeses Crumbled goat cheese or a good feta can add a creamy tang that pairs perfectly with the dressing and roasted veggies. For a bold flavor, try gorgonzola or bleu cheese, which offers a savory contrast against the sweetness of the fruit and squash.
• Perfect for Meal Prep This salad stores beautifully in the fridge, making it an ideal meal prep option. Keep the dressing and salmon separate until you’re ready to eat, and the kale will hold up for a few days without wilting.
• Switch Up the Protein If you’re not in the mood for salmon, this bowl is versatile enough to pair with grilled chicken, seared tofu, or even shrimp. The flavors and textures will still come together deliciously with a different protein.

Embrace the flavors of fall with this Autumn Harvest Salmon & Squash Power Bowl, a meal that captures the season’s best produce and rich flavors while nourishing you for all your autumn adventures. Each bite of this bowl is a reminder that healthy eating can be as easy as it is satisfying. With its combination of hearty grains, seasonal veggies, and savory salmon, this bowl is sure to keep you fueled and ready for everything fall has to offer—from leaf-peeping to cozy evenings by the fire.

A healthier take on Half Baked Harvest’s Delicious Fall Favorite.

Beef, apple butter, apple cider, and wine – yum! As the crisp autumn air settles in and our forecast warns of a potential freeze, there’s nothing more comforting than a warm, hearty meal like this cider-braised pot roast. Imagine tucking into a steaming plate of this classic dish, especially on a chilly evening before heading out to a local football game – pure comfort food bliss!

We all know and love the delicious pot roast recipes from our childhood, and Half Baked Harvest’s Cider-Braised Pot Roast (check out the original recipe here: https://www.halfbakedharvest.com/cider-braised-pot-roast) is a wonderful fall modification to the classics. But let’s face it, traditional pot roast recipes can sometimes be on the heavier side. Here at think, we’re all about whole-person health, so sometimes that means looking for healthier versions of our favorite comfort foods. 

So, we’ve taken inspiration from Half Baked Harvest’s amazing recipe and revamped it to be even healthier, all without compromising on flavor or that cozy, comforting feeling. (For those other home cooks out there who are fans of Tieghan Gerard’s work, we know that’s a high bar to set, but trust us, this recipe delivers!)

But how can we make changes that minimize the “unhealthy” aspects of the dish while maximizing the nutrients and goodness we can pack in, without drastically altering the original recipe? We focused on a few key areas:

• Lean Protein: We swapped out a traditional, fattier cut of beef for a leaner option like a top-round roast. This reduces saturated fat content while still delivering a satisfying protein punch.
• Veggie Powerhouse: The original recipe primarily features potatoes. We’ve added in nutrient-rich vegetables like carrots and celery to the pot roast, boosting the overall vitamin and mineral content of the dish.
• Smart Fat Choices: While some fat is necessary for flavor and texture, we’ve opted for healthier fats like olive oil in place of butter for certain elements of the recipe.
• Whole Grain Twist: Want to make this dish even more wholesome? Replace some of the white potatoes with a serving of brown rice or quinoa for a boost of fiber and complex carbohydrates.
• The Original Recipe Includes Wine:  Half Baked Harvest’s recipe uses wine, but you can easily substitute it with bone broth for a different flavor profile. 
• The Buttered Potato Smashies These are one of the stars of the original recipe. If you’ve been getting in all your steps and generally eating healthy otherwise, you may want to indulge here because they are delicious. We decided to leave them in the roast to cook but skip the extra butter.

For us, one element had to stay and thats the apple butter. It brings a sweet, spiced fall flavor that pairs perfectly with the onions and shallots. It also aids in creating a beautifully caramelized, flavorful crust on the roast as it cooks in the oven.

This revamped version is packed with nutritious ingredients like lean beef and more vegetables, while still delivering that home-cooked taste we all crave. So, whether you’re fueling up for the football game or simply looking for a nourishing meal to enjoy on a chilly night, this cider braised apple butter pot roast is the perfect choice. It’s easy to make, packed with flavor, and a healthier twist on a classic comfort food.

Servings: 6

Ingredients

• 3-4 pound lean beef pot roast
• Salt and pepper
• 1 tablespoon whole wheat flour (or gluten-free)
• 3 yellow onions, thinly sliced
• 4 shallots, halved
• 2 tablespoons olive oil
• 2 cups apple cider
• 2 tablespoons apple butter
• 2 cups bone broth
• 2 tablespoons chopped fresh thyme
• 6-8 (or 1 lb) small to medium Yukon gold potatoes
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 sprigs rosemary, for garnish

Instructions

Season the pot roast.

Season the roast well with salt and pepper, then rub it all over with whole wheat flour. The flour slightly thickens the broth and adds a layer of comforting decadence to the dish, so dont skip it. 

Cook the onions.

Toss the onions and shallots in a large Dutch oven with olive oil. Cook until slightly softened.

Roast the pot roast.

Place the pot roast on top of the onions and rub the top of the roast with apple butter. Pour the apple cider, bone broth, and add the thyme. Add in the potatoes around the roast. Cover and cook in a preheated oven at 300°F for 3 hours.

Add the vegetables.

About 30 minutes before the pot roast is finished, add the carrots and celery to the pot.

Finish the roast.

 Increase the oven’s heat to 425° F and uncover the pot roast.  Cook uncovered until deeply caramelized on top. If needed, add broth to keep the onions just barely covered. 

Serve.

Serve the pot roast with the potatoes, celery and carrots on the side. Top with onions, juices, and a sprig of rosemary and enjoy!

Dietary Adjustments

• Gluten-Free: Use gluten-free flower and ensure your broth is gluten-free.
• Dairy-Free: Omit the butter and use a plant-based alternative.
• Low-Sodium: Use low-sodium broth to control salt intake.
• Vegetarian: Replace the beef pot roast with a hearty vegetable protein like lentils or tempeh and use vegetable broth.
• More nutrients: Experiment with different types of potatoes and vegetables.

As the temperatures drop and the cozy flavors of fall fill the air, this cider-braised apple butter pot roast offers the perfect balance of comfort and nourishment. With its thoughtful adjustments for a healthier twist, you can savor the rich, savory goodness guilt-free. Whether you’re gathered around the table with family or fueling up for a busy autumn day, this recipe brings warmth, flavor, and plenty of wholesome ingredients to the plate. We hope this version inspires you to create your own healthy comfort food favorites, making the most of fall’s bounty. Enjoy!

A vibrant, flavorful twist on a classic comfort food favorite.

As the weather cools down, our Mexican Corn Chicken Soup is the perfect way to bring a little warmth and spice to your table. Packed with tender chicken, sweet corn, and a medley of bold Mexican spices, this hearty soup is a celebration of flavor and comfort. Whether you’re meal-prepping for the week or looking to serve up a comforting dish for family dinner, this recipe has you covered.

Corn adds a hint of sweetness that balances perfectly with smoky paprika and jalepeno, while the tender chicken and rich broth create a satisfying, nourishing meal. Whether you’re looking for a cozy dinner or a crowd-pleasing dish for game day, this soup brings all the vibrant tastes of Mexico to your fall menu.

Why You’ll Love It:

• Seasonal Fresh sweet corn makes this a perfect early fall dish.
• One Pot Wonder Easy to make and clean up, since it all comes together in one pot.
• Naturally Gluten-Free A great option for those avoiding gluten.
• Freezer-Friendly This soup freezes beautifully. Make a double batch and store for future quick dinners!

Servings: 4

Instructions

Prep your ingredients.

Dice your onion, bell peppers, tomatoes, and jalapenos.  Mince garlic. Use a sharp knife to carefully remove corn kernels from the ears. (If using frozen corn, add 3 cups of frozen corn directly to the pot when you add the cream. For canned corn, use two 14-ounce cans, drain the liquid, and add with the cream.) 

Cook the veggies.

In a large pot over medium-high heat, warm olive oil and butter. Add the diced onion and bell pepper, cooking until softened (about 3-4 minutes). Stir in minced garlic and cook for an additional minute.

Add tomatoes, corn, heat, and spices.

Stir in the diced tomatoes, corn kernels, jalepenos, chili powder, cumin, smoked paprika, red pepper flakes, and salt. Cook until fragrant, about 1 minute..

Simmer the soup.

Pour in chicken broth and stir to combine. Submerge chicken breasts in the broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the chicken is cooked through.

Shred the chicken.

Once the chicken is done, remove it from the pot and shred using two forks. Set aside.

Blend for creaminess.

Remove 3 cups of the soup and blend until smooth using a blender or immersion blender. Return the blended portion to the pot for a creamier texture.

Add the cream & chicken.

Stir in the shredded chicken and tempered heavy cream, allowing the soup to simmer for another 5 minutes. Adjust seasoning as needed.

Garnish and serve.

Ladle the soup into bowls and garnish with cotija cheese and fresh cilantro as desired. Enjoy!.

Tips

Here are a few tips:

• Fresh vs. Frozen Corn: Fresh corn adds a sweet pop of flavor, but you can use frozen or canned if fresh isn’t available.
• Homemade Chicken Broth: Using homemade broth will add extra depth of flavor.
• Leftover Chicken: Got leftover chicken? Use it in place of the chicken breasts. Just shred and add to the soup in the final steps.

Dietary Adjustments

• Gluten-Free: Ensure your chicken broth is gluten-free.
• Dairy-Free: Swap the heavy cream for full-fat coconut milk.
• Low-Sodium: Use low-sodium broth to control salt intake.
• Vegetarian: Replace chicken with black beans or diced potatoes and use vegetable broth.