Recipe Professional

Chicken Bites (Baked or Air-Fried)

2026-01-27T05:15:35Z

These healthy chicken bites are like the snacky, protein-packed cousin of popcorn chicken—crispy, juicy, and baked or air-fried to golden perfection. Serve them as the main protein for dinner or use as a protein-rich snack or lunchbox addition.

These tasty chicken bites remind me of popcorn chicken, but without the greasy aftermath. The chicken is marinated in spiced yogurt, which tenderises and adds big flavor, then coated in a seasoned flour blend for that addictive outer crunch. I tested this recipe both in the oven and the air fryer and they both come out golden and crispy, which tender chicken inside.

Each serving is high in protein, lower in fat, and great for both grown-ups and kids. They double up as a healthy weeknight dinner recipe and a protein-snack you can grab out of the fridge or add to your breakfast. Whether you’re meal prepping or snacking straight off the tray (guilty!), this one’s a reliable go-to. I often make these for my popcorn chicken bowls.

You might also like: Sriracha chicken bites, chicken karaage, air fryer bbq chicken wings, honey soy chicken meatballs, air fryer kielbasa, or my healthy chicken patties.

What You’ll Need

Here is what you’ll need for this chicken bites recipe. Find the full measurements in the recipe card below.

For the chicken marinade

Chicken breast – lean and tender. Thighs work too if you prefer something juicier.
Plain yogurt – tenderises and keeps the chicken moist. Greek yogurt also works.
Garlic powder, onion powder, paprika – brings a deep, savory base.
Salt – don’t skip this; it’s key to flavor!

For the coating

All-purpose flour + cornflour – the combo makes them crispy and light. Cornflour is the real crunch MVP.
Spices: paprika, garlic powder, onion powder, black pepper – flavor all the way through.
Olive oil spray – helps everything get golden without actual frying.

How To Make Chicken Bites (Baked or Air-Fried)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to marinate and cook these chicken bites in the oven and in the air fryer.

Cut chicken into bite-sized pieces.
Mix yogurt and marinade spices in a bowl. Toss in the chicken and marinate for at least 30 minutes (overnight is even better).
Combine coating ingredients in a separate bowl.

Coat chicken using the “sandwich” method: spread some coating on a plate, add chicken, top with more coating, and toss gently.
Place on a lined tray or in air fryer basket. Spray with olive oil generously.
Baking: Preheat oven to 210°C / 410°F. Bake for 15 minutes, flip, spray again, then bake for 10 more minutes.
Air Frying: Preheat to 200°C / 400°F. Lightly oil the basket, place chicken in a single layer, spray with oil, and cook for 12 minutes, flipping halfway. Let rest for 5 minutes to crisp up fully.

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Recipe Tips

Make-ahead: Marinate the chicken the night before, or coat it and refrigerate until ready to cook.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for best texture.
Freezer-friendly: Freeze after cooking. Reheat straight from frozen.
Extra crispy tip: Don’t overcrowd the pan or basket—that hot air needs room to work!
Add heat: A little cayenne or chili powder goes a long way if you like a kick.
Gluten-free? Use GF flour and potato starch instead.

Serving Suggestions

These are super versatile. Serve them with your favorite dip—healthy yogurt ranch dressing, aioli (sun-dried tomato or rosemary chili), bang bang sauce—or pile into a wrap, salad bowl, or lunchbox. I often serve them with air-fried chips or roasted sweet potatoes for a fun, high-protein dinner that doesn’t feel like “healthy food.” And of course, you must try my popcorn chicken bowls.

If you’ve tried this chicken bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These healthy chicken bites are like the snacky, protein-packed cousin of popcorn chicken—crispy, juicy, and baked or air-fried to golden perfection. Find step-by-step photos and more recipe tips above.

Marinate: Mix yogurt, spices, and salt in a bowl. Add chicken and coat well. Cover and refrigerate for at least 30 minutes (or overnight).
Coating: Mix all coating ingredients in a bowl.
Coat: Spread half the coating on a plate, lay chicken on top, sprinkle remaining coating, and toss gently to coat.
Bake: Preheat to 210°C / 410°F. Line a tray, place chicken on it, and spray with oil. Bake for 15 minutes, flip, spray again, bake another 10 minutes.
Air Fryer: Preheat to 200°C / 400°F. Lightly oil the basket and spread chicken in a single layer. Spray with oil and air fry for 12 minutes, flipping halfway.
Let rest for a few minutes to finish crisping before serving.

Can I use chicken thighs? Yes! They’re juicier and just as delicious.
Can I prep this in advance? Definitely. Marinate overnight or coat in advance and store in the fridge.
Can I freeze it? Yes—cook first, then freeze. Reheat in the oven or air fryer until crisp.
Any sauce pairings? These go with everything: ranch, garlic aioli, spicy mayo, Romesco, you name it.
Can I double the recipe? Go for it! Just cook in batches if using an air fryer so everything crisps up properly.
Make-ahead: Marinate the chicken the night before, or coat it and refrigerate until ready to cook.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for best texture.
Freezer-friendly: Freeze after cooking. Reheat straight from frozen.
Extra crispy tip: Don’t overcrowd the pan or basket—that hot air needs room to work!
Add heat: A little cayenne or chili powder goes a long way if you like a kick.
Gluten-free? Use GF flour and potato starch instead.

Keywords: healthy chicken bites, Chicken Bites, baked chicken bites, air fryer chicken bites

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Orange Teriyaki Baked Salmon

2026-01-27T02:54:19Z

This orange teriyaki baked salmon with red onions is a delicious, healthy dinner meal. This salmon recipe is Paleo, Whole30, and gluten-free friendly and can be served with a side of vegetables, salad or with rice if desired. This post has recently been updated!

Orange Teriyaki Baked Salmon

One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious meal, I made orange teriyaki sauce, which works beautifully with the fatty salmon.

I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.

This teriyaki baked salmon is super easy to make and I know you will love it!\

You may also like my Mediterranean fish with white bean purée.

Making Orange Teriyaki Salmon

You can use salmon fillets or steaks in this recipe, with or without the skin. In fact, any other type of fish will work well with the orange teriyaki sauce (as would shrimp or chicken). In this recipe, I only cooked two fillets but you can easily fit 4-6 on a baking tray, simply double up the sauce ingredients.

The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this.

For other lovely salmon recipes, check out this baked Salmon Loaf with cucumber and dill salad, or my Japanese baked salmon balls.

What To Serve With Teriyaki Salmon

I served this baked salmon with a simple stir-fry of Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. I also like to serve some pickled radish or ginger.

You can also make a batch of my coconut cauliflower rice, or white rice if you desire, or make a simple side salad. If you like the salmon and salad combo, check out my pan-fried salmon with pea radish salad.

My orange ginger asparagus would be a nice complementary dish as well and if you want something more starchy, try miso sweet potatoes, which you could start baking a little earlier, then finish both at the same time.

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A delicious and healthy meal of orange teriyaki salmon baked in the oven with red onions. This baked salmon recipe is gluten-free, Paleo and Whole30 friendly. The recipe below also includes a simple vegetable stir-fry to serve on the side.

For the stir-fried vegetables

Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.
Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.
Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.
Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.
While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.
Serve salmon alongside the veggies for a tasty, healthy dinner.

Tamari is a gluten-free soy sauce. You can also use coconut aminos.
Nutrition label below is for salmon with onions and sauce with a veggie side. Actual macros may vary.

Keywords: baked salmon, salmon dinner, Salmon Recipes, Teriyaki salmon, orange teriyaki

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Healthy Broccoli Soup with Nut & Olive Pesto

2026-01-27T01:27:53Z

This delicious, healthy Broccoli Soup is thick and creamy without using dairy or coconut cream. Topped with a robust nut and olive pesto, it’s flavoursome and satiating. This soup recipe is gluten-free, paleo Whole30, vegan-friendly, and rich in anti-ageing antioxidants. This post was recently updated!

Healthy Broccoli Soup

I love this broccoli soup for its health benefits AND taste. Made with nutritious vegetables, and lots of healthy fats from olive oil, nuts, and olives, it is very high in antioxidants, vitamins and minerals.

I originally made it as Whole30 and paleo broccoli soup, so I didn’t use any dairy or flour to thicken it. I also didn’t want the coconut flavour, so I avoided using coconut milk or cream. So what makes it thick and creamy?

Well, the hack is using some white potatoes. The starch in the potato is great for both thickening and making this soup more satiating. It adds that velvety, thick texture. If avoiding nightshades, feel free to use sweet potato or swedes/rutabaga instead. Are Potatoes Paleo? An In-Depth Analysis

This soup is quite satiating and can be served as a main dish. And, with only about 25-28 grams of net carbohydrates per serving, it will suit those following a low-carb or carb-restricted diet, plus it’s gluten-free and vegan-friendly!

PS. If you want another dairy-free, gluten-free veggies soup, I have recently been obsessed with this curried broccoli cauliflower soup from Salted Plains. Or you can check out these other fall soup recipes.

Olive Pesto

To go with the soup, I made a nut and olive pesto. It’s similar to an olive tapenade – nutty, salty, garlicky with a note of bitterness. While the soup is tasty as is, I use this pesto as a bit of condiment or topping. It adds a more intense and interesting flavour and some crunchy texture.

These toppings would also work well instead of the pesto: crispy bacon bits, fried shallots, shredded chicken or diced smoked chicken, sun-dried tomato pesto or basil pesto.

Nutrition Notes

For a vegetarian dish, it’s very nutrient-dense. I call it an anti-ageing soup with high amounts of antioxidants (vitamins C and E, zinc and selenium, indoles, and allium sulphur compounds).

It’s also rich in vitamin K, which you need for bone health and blood clotting, and many essential minerals. Protein is decent with 8 grams per serving thanks to the nuts pesto, and you’ll be getting plenty of fibre, too.

This healthy broccoli soup is paleo, gluten-free, Whole30, vegetarian and vegan-friendly.

Nutrition Macros Per serving (with olive pesto): 365 calories, 35 g total carbs, 7.5 g fibre (28.5 g net carbs), 8 g protein, 24.7 g fat.

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How To Make Healthy Broccoli Soup

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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You will love this healthy yet delicious broccoli soup served with a topping of nut and olive pesto. This soup is nutrient-dense and full of antioxidants, plus it’s Paleo, Whole30, gluten-free and vegan-friendly. It’s easy to make and is great for batch cooking and freezing.

For the nut & olive pesto

Add olive oil, onion, salt and lemon zest to a large saucepan and heat over medium heat. Sauté for 3 minutes until softened and lightly golden.
Add celery and diced potatoes, stir and cook together for a minute.
Add the stock, water, and cumin powder and stir through. Cover with a lid and bring to a boil. Cook over medium heat for 10 minutes, then add the broccoli, garlic, pepper and bay leaves. Cover with a lid and bring the heat to high. Cook for 5 minutes until broccoli has softened but hasn’t lost its green colour.
Remove from heat and transfer the contents of the soup – in batches – to a food processor or a blender (remove the bay leaves). Process into a smooth puree, then return to the saucepan and add stir in the lemon juice.
While the soup is cooking, prepare the pesto. Place the nuts into a food processor with an S-blade attachment and grind into crumbs. Add the rest of the ingredients and process together until ground up and blended into a course, pesto-like consistency. Remove to a bowl.
Serve the soup in bowls with a tablespoon of pesto stirred in.

Instead of using the vegetable stock and water combo, you can use 1.5 litres of water and two organic, natural vegetable stock cubes. If the stock you’re using is quite salty, reduce the amount of salt added at the beginning and taste for seasoning at the end instead.
Beef or chicken bone broth is also fantastic to use and will make this soup even more nourishing.
You can use cauliflower instead of broccoli.

Keywords: Vegan, Vegetarian, Soups, Pesto, Vegetable Soup, Broccoli Soup

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Blue Cheese Burger Recipe | The Recipe Critic

2026-01-27T01:21:31Z

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Get ready to be blown away by this Blue Cheese Burger! It’s thick, juicy, and filled with flavor. If you love blue cheese dressing, this recipe is for you! That unique tangy flavor is the perfect addition to the juiciest patty ever.

I love creating new and different burgers at home! They turn out even more delicious than what you can get at your local burger joint. If you’re looking to switch things up, try these recipes next: smash burgers, mushroom Swiss burgers, or Oklahoma fried onion burgers!

Reasons You’ll LOVE This Burger Recipe

So Delicious: The combination of creamy, tangy blue cheese with the savoriness of the bacon and hamburger patty is truly a match made in heaven.
Versatile: You can easily cook this on a skillet OR a grill! Enjoy these burgers, no matter what the season!
Quick and easy: These are so simple to make! You can have a hot, fat blue cheese burger ready in just about 30 minutes.

What You Need to Make Blue Cheese Burgers

Here is everything you’ll need to make this amazing blue cheese burger recipe. Grab some basic ingredients like ground beef, blue cheese, bacon, buns and your favorite fixings. Serve them up with some In-N-Out Animal-Style Fries for a complete meal! You can find the exact measurements below in the recipe card.

Blue Cheese: The star of the show! Blue cheese dressing and blue cheese crumbles add a distinct, yet delicious tangy flavor.
Ground Beef: Use 80/20 ground beef to give these burgers maximum flavor!
Salt and Pepper: To enhance and bring out all of the flavors.
Buns: You can use regular hamburger buns, brioche buns, ciabatta or whole wheat buns.
Butter: For toasting the buns and making them deliciously buttery.
Butter Lettuce: Adds extra texture and freshness.
Red Onion: I like red onions best on burgers because they are milder and less pungent than white or yellow onions, plus they add a pop of color.
Tomatoes: Choose meaty large-sized tomatoes for burgers and slice them into rings.
Bacon: Salty and savory, crispy cooked bacon is so good on almost any burger!

How to Make Blue Cheese Burgers

These blue cheese burgers are super easy to make! Start by mixing the blue cheese topping, then cook the meat and assemble. Follow the simple step-by-step instructions and you’ll have juicy burgers in no time!

Make the Blue Cheese Mixture: In a small bowl, mix together the blue cheese dressing and the blue cheese crumbles, don’t break the crumbles down too much. Cover and place in the fridge while you prepare the rest of the burger.
Prep: Divide the ground beef into 4 equal balls and shape into patties. Heat a griddle or cast iron skillet up to 400 degrees Fahrenheit.
Cook the Patties: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the patties at the same time if they all fit on the griddle.
Prep the Buns: Cook the burgers 2-3 minutes on each side. Once the patties are cooked, butter and toast the buns on the same skillet.
Assemble: Assemble from the bottom up; starting with a toasted bun spread the mayo, then lettuce, onion, tomato, bacon, hamburger patty, a generous helping of the blue cheese mixture, and the top bun.

Mix together the blue cheese dressing and blue cheese crumbles then refrigerate.

Cook the burgers on a griddle or grill.

Butter and toast the buns.

Assemble the burgers.

Tips and Variations

Here are some tips to keep in mind when you are making blue cheese burgers, and also some ways to customize them to your taste preference.

Use a Different Patty: This recipe works great swapping the regular patty out for a turkey or veggie burger, for a vegetarian option just leave out the bacon and use a veggie burger.
Prep the Toppings: I recommend preparing the toppings before cooking the patties, so they are all ready to go as soon as the burgers are cooked.
Don’t Press: You might be tempted to press down on the patties while cooking, but this will squeeze out all of the juiciness that is meant to be inside the meat.
Let it Rest: Let the hamburger meat rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty.
Check for Doneness: The temperature of ground beef is ready to eat when it reaches 160 degrees Fahrenheit. You can check this by using a meat thermometer!

Storing Leftovers

These Blue Cheese Burgers obviously taste the best fresh, but it never hurts to have a few extra patties on hand to reheat and eat over the next few days!

Store the Ingredients Separately: Leftover patties and toppings should be stored in separate airtight containers in the fridge for up to 3 days.
In the Refrigerator: The bleu cheese mixture will keep for 1 week.
To Reheat Leftover Burgers: Reheat burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.

What to Serve With Your Burger

Blue cheese burgers are great on their own or just with a pickle and some chips on the side. However, if you really want to enhance your burger experience, try making some of these easy sides!

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Crispy Onion Rings (Baked or Fried!)

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Teriyaki Tofu Bowls with Kimchi Mayo Recipe

2026-01-26T18:20:10Z

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Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

Plating up some steamed jasmine rice
Putting a scoop of that saucy, chewy tofu on it
Adding some steamed broccoli (or air fryer broccoli!)
Dolloping it all with a tangy, lightly spicy kimchi mayo
Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

Watch How To Make These Tofu Bowls

Teriyaki Tofu Bowls with Kimchi Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: Lindsay
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Description

Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

Teriyaki Tofu:

Kimchi Mayo:

Bowls:

Instructions

Prep Tofu: Drain and press the tofu with a few paper towels to remove some of the moisture. (I use the high protein tofu from Trader Joe’s and it needs almost no pressing!)
Grate Tofu: Gently grate the tofu on a box grater so you get medium shreds.
Fry Tofu: Heat the oil over medium high heat in a nonstick pan. Add shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until browned a little bit crisped.
Rice, Broccoli, and Sauce: The tofu takes a bit, so while it’s cooking, prep your rice and broccoli. Mix the kimchi and mayo to make a sauce. Season to taste.
Finish Tofu: Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Let it sizzle for a minute on medium heat. (It’ll smell amazing when the garlic hits!)
Serve: Serve the tofu over rice, with broccoli and a dollop of the kimchi mayo. I like to finish it off with green onions, more teriyaki sauce, and a spicy sprinkle like togarashi!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Korean-Inspired

Keywords: shredded tofu, crispy tofu, tofu bowls, teriyaki bowls, vegetarian teriyaki

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October 22, 2025

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

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Glazed Keto Donut Bites – All Day I Dream About Food

2026-01-26T17:18:16Z

These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable!

Craving old fashioned glazed donuts? You can’t do better than these adorable Keto Donut Bites. These super tender mini muffins will quickly become one of your favorite keto snacks!

A good mini muffin pan is a must-have piece of bakeware in my professional opinion. It’s ever so useful for making bite-sized treats and keto appetizers. I use mine with relative frequency, especially when I need to make something that feeds a crowd. They work for savory recipes like Keto Taco Bites, as well as mini desserts like Keto Cheesecake Bites.

And if you miss donut holes, a mini muffin pan can help you enjoy them once again. These Keto Donut Bites remind me of Tim Bits, the little donut holes from the famous Canadian coffee chain Tim Horton’s.

As an aside, my late father always used to call my husband Tim Bits. Yes, his name is Tim, but at 6’7” he’s definitely not what you’d call bite-sized! That little memory warms my heart because it reminds me of the affection and respect they had for each other.

Have I convinced you yet? Get yourself a good mini muffin pan and let’s get baking!

Why you will love this recipe

Easy to make: These keto donut bites take basic ingredients and whip up in about 40 minutes, start to finish.
Appeals to all ages: Kids and adults alike will enjoy the adorable bite-sized treats.
Sugar- and gluten-free: With no sugar or gluten, they are a much healthier option than conventional donuts.
Extra tender: The sour cream in the batter gives these donut bites a deliciously tender texture.
Make ahead recipe: You can make a big batch and store them in the fridge or freezer for easy snacking!

Ingredients you need

Almond flour: This is an almond flour-based recipe, similar to my bakery-style keto muffins. If you would prefer to use coconut flour, try using the batter from these keto jelly donut bites.
Sour cream: Full fat sour cream works well in keto baked goods to provide moisture and tenderness. You could also use Greek yogurt.
Sweetener: You will need granular and powdered sweetener for this recipe.
Protein powder: This helps make the donut bites rise better and look like real donut holes. I recommend whey or egg white protein.
Heavy cream: I use a little cream to make the glaze for these donuts.
Pantry staples: Eggs, vanilla extract, baking powder and salt.

Step by Step Directions

Combine the wet ingredients: Whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
Add the dry ingredients: Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
Bake the donut bites: Line a mini muffin pan with parchment or silicone liners. Divide evenly among the prepared muffin cups. Bake at 350ºF for 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.
Prepare the glaze: Whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
Dip the bites: Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set

Tips for Success

I recommend lining your mini muffin pan with silicone or parchment liners. These are really tender and can break apart if they stick to the pan. As always, make sure you let them cool properly before trying to remove them!

The glaze needs to be thin enough that you can dip the donut bites easily. How much water you need to add depends very much on what kind of powdered sweetener you use. Erythritol based sweeteners will take more water to thin out than allulose.

Start with just a teaspoon or two of water and add more as needed. The glaze should be easy to drizzle but not too watery.

Sweetener Options:

You can use your favorite bulk sweetener in both the donuts and the glaze. Do keep in mind that allulose based sweeteners may cause the donut bites to darken more quickly so keep your eye on them in the oven.

Frequently Asked Questions

Can you eat donuts on keto?

I do not recommend eating conventional donuts on a low carb or keto diet. Donuts made with flour and sugar should be avoided completely. However, you can enjoy all sorts of low carb and sugar-free donuts that are made with alternative flours and sweeteners. I highly recommend my keto chocolate donuts for an easy recipe!

How do you store keto donut bites?

You can store these donuts in a covered container on your counter for up to 3 days or in the fridge for up to a week. You can also freeze the donuts for several months.

How many carbs are in Keto Donut Bites?

This keto donut bites recipe has 4.0g of carbs and 1.7g of fiber per serving. That comes to 2.3g net carbs for 2 donut bites.

Keto Donut Bites Recipe

Servings: 12 servings

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

These Keto Donut Bites are a delightful way to enjoy your favorite morning pastry without all the sugar. Tender and sweet and perfectly poppable!

Cook ModePrevent your screen from going dark

Donut Bites

Preheat the oven to 350ºF and line a mini muffin pan with parchment or silicone liners (24 cavity pan).
In a large bowl, whisk together the sour cream, eggs, water, and vanilla extract. Add the sweetener and stir until well combined.
Stir in the almond flour, whey protein, baking powder, and salt. If the batter is overly thick, add a little more water to thin to a scoopable consistency.
Divide evenly among the prepared muffin cups. Bake 15 to 20 minutes, until turning golden brown and firm to the touch. Remove and let cool completely in the pan.

Glaze

In a medium bowl, whisk together the sweetener and cream. Start with 2 to 3 tablespoons of water, and stir in more until a thin glaze consistency is achieved.
Dip the tops of the donut bites into the glaze and place on a waxed paper lined baking sheet to set.

Categories:

Appetizers & Snacks,
Muffins & Scones,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Greek Butter Beans

2026-01-26T14:26:24Z

This butter beans recipe is inspired by shrimp saganaki, a Greek dish that features shrimp (or prawns) cooked in a rich tomato sauce with garlic, onions, and plenty of feta cheese. The word “saganaki” actually refers to the type of pan used to cook the dish. A saganaki is a two-handled frying pan traditionally made of heavy materials like cast iron or copper. In Greek cuisine, “saganaki” can refer to any dish cooked in this type of pan, but it’s most famously associated with fried cheese (like in cheese saganaki) or seafood dishes like shrimp or mussels saganaki.

In this version, I used tender canned butter beans, which I cooked in a rich tomato sauce, garlic, and onion, then topped with briny Kalamata olives and creamy feta cheese. Fresh dill and parsley add a burst of vibrant herby flavor, making this dish not only hearty but also incredibly refreshing. Seriously, for something so simple, this dish is sooooo tasty and was a hit even with my non-bean-loving partner!

Oh, and I used my oven-proof sauté pan, which happens to be two-handled so this dish is as close to saganaki as I am going to get!

Greek butter beans is a perfect cosy dinner, easy enough for a weeknight meal. Serve it with crusty bread to soak up every last bit of the flavorful tomato sauce. It’s equally good the next day so you can enjoy it for breakfast with some fried or poached eggs or simply spread over toasted sourdough. And don’t forget to pop some in your lunchbox for a satiating, nutritious protein kick.

You might also enjoy these Mediterranean recipes: eggplant & chickpea salad, Greek roasted potatoes, herby and lemony chickpea soup, Persian salad, Greek quinoa breakfast bowl, or this couscous salad. You will also find some fun ideas in this healthy chickpea recipes roundup.

What You’ll Need

Here is what you’ll need for this Greek butter beans recipe. Find the full measurements in the recipe card below.

The foundation of flavor: olive oil (use good quality here), onion and garlic.
Spices and seasonings: salt, crushed red pepper flakes (or chili flakes), dried oregano and sweet paprika.
Tomatoes: Cherry tomatoes and canned diced tomatoes, I love a combination of both.
Sweetener: Honey (maple syrup works as a vegan alternative), don’t skip it if you can!
Main ingredients: Butter beans (cannellini beans, white beans or even chickpeas can work too), feta cheese (swap with goat cheese or omit for a vegan version) and Kalamata olives (green olives work too).
Fresh herbs: fresh dill and fresh parsley, lemon wedges. I highly recommend dill but the dish will still work without.

How To Make Greek Butter Beans

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

Prep: Chop and dice all the ingredients.

Sauté the veggies: Heat oil in an oven-safe skillet, it needs to be fairly deep. Cook onion with salt until softened, then add garlic and cook until fragrant.
Make the sauce: Add spices, honey, cherry tomatoes, and cook briefly. Stir in canned tomatoes and simmer until the sauce thickens.
Combine and grill: Mix in beans and olives, add dill, top with feta, and broil/grill in the oven until the cheese browns slightly. The grilling part is optional!
Garnish and serve: Sprinkle with more dill and parsley and serve with lemon wedges and crusty bread.

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Recipe Tips

You can substitute the butter beans with other white beans like cannellini or great northern beans for a slightly different texture. Chickpeas also work in this recipe.
For a vegan version, use a plant-based feta cheese or skip the cheese altogether and sprinkle with nutritional yeast.
Add a pinch of smoked paprika or cumin for an extra layer of flavor.
Feel free to add more vegetables like spinach or zucchini for added nutrition and variety.
This dish pairs wonderfully with a side salad, quinoa, or rice for a more filling meal.
Chili flakes and honey – both are optional but in my opinion, they are needed to experience the full flavor potential of this recipe. Feel free to adjust the chili flakes or add them when serving.

Serving Suggestions

Serve this butter bean saganaki with crusty bread or pita bread to soak up the sauce. It also pairs well with grilled fish, rice, or a fresh side salad. For breakfast, I love the leftovers with some fried or poached eggs and I will often spread some of these butter beans on toasted sourdough as a quick protein snack. Don’t forget to add these to your lunchbox, too!

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This Greek butter beans recipe is inspired by the traditional Greek shrimp saganaki. The beans are cooked in a rich and flavourful tomato sauce with refreshing notes of dill and parsley and the salty finish of feta cheese. Enjoy as a vegetarian main or as a side dish, spread it on toast or serve with eggs for a Mediterranean breakfast.

Sauté Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and season with ½ teaspoon of salt. Cook until soft (about 7 minutes), then add sliced garlic and cook for another 1 minute until fragrant.
Make the Sauce: Add crushed red pepper flakes, paprika, dried oregano, honey and cherry tomatoes. Cook for 30 seconds to a minute, stirring through. Add diced canned tomatoes and season with another ½ teaspoon of salt. Stir and simmer (uncovered) for 8-10 minutes until some liquid evaporates and the tomato sauce thickens a bit.
Combine and grill: Fold in the butter beans and olives, then add a few sprigs of dill. Top with crumbled feta and place the skillet under the hot broiler (grill in the oven) for about 5 minutes until the cheese melts and browns slightly. This step is optional as the beans are technically ready to eat and you can serve with feta without grilling the top.
Garnish and serve: Remove from oven, sprinkle with more fresh dill and parsley. Serve with lemon wedges and crusty bread.Enjoy this flavourful and hearty butter bean saganaki with some crusty bread or a side dish to fish, rice or potatoes.

Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. You may need to add a splash of water or broth to loosen the sauce. Avoid microwaving as it may alter the texture of the beans and cheese.
You can freeze the dish without the feta cheese for up to 2 months. Freeze it in airtight containers or freezer bags. To serve, thaw overnight in the refrigerator, reheat on the stove, and add fresh feta and herbs before serving.
Make-ahead tips: You can make the sauce and beans ahead of time and store them in the refrigerator for up to 3 days. When ready to serve, reheat gently on the stove and add fresh herbs and feta before serving. Broil just before serving to refresh the dish.

You can substitute the butter beans with other white beans like cannellini or great northern beans for a slightly different texture. Chickpeas also work in this recipe.

For a vegan version, use a plant-based feta cheese or skip the cheese altogether and sprinkle with nutritional yeast.

Add a pinch of smoked paprika or cumin for an extra layer of flavor.

Feel free to add more vegetables like spinach or zucchini for added nutrition and variety.

This dish pairs wonderfully with a side salad, quinoa, or rice for a more filling meal.

Chili flakes and honey – both are optional but in my opinion, they are needed to experience the full flavor potential of this recipe. Feel free to adjust the chili flakes or add them when serving.

Keywords: Greek recipes, Green beans, Butter beans recipe, butter beans, saganaki, bean recipes, tomato beans

Butter Beans FAQs

What are butter beans? Can I use a substitute?

Butter beans are large, creamy beans also known as lima beans. They have a smooth, buttery texture that’s perfect for soaking up flavors. If you can’t find butter beans, you can substitute them with cannellini beans, great northern beans, or even chickpeas for a slightly different texture and taste.

Is this butter beans recipe vegan?

The traditional recipe is vegetarian since it includes feta cheese. To make it vegan, simply omit the feta or replace it with a vegan cheese alternative. Also, substitute honey with maple syrup or agave nectar if used in the recipe.

What does ‘saganaki’ mean?

‘Saganaki’ refers to a variety of Greek dishes that are prepared in a small, two-handled frying pan of the same name. The most famous saganaki dish is the fried cheese appetizer, but the term is also used for other dishes like shrimp saganaki and this butter beans version, all typically featuring a rich tomato-based sauce.

Can I add other vegetables to the dish?

Absolutely! Spinach, bell peppers, zucchini, or eggplant make great additions and can enhance the nutritional value and flavor complexity of the dish. Add them during the sautéing stage to ensure they’re cooked properly.

Can I use fresh tomatoes instead of canned ones?

Yes, you can use fresh tomatoes. You’ll need about 4-5 medium-sized ripe tomatoes, chopped. Keep in mind that fresh tomatoes may make the sauce lighter and may require a longer cooking time to break down and thicken properly.

More Vegetarian Dinner Recipes

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One Pan Honey Butter Chicken Recipe

2026-01-26T14:03:39Z

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Sticky, sweet, and totally irresistible, this honey butter chicken brings golden brown perfection to your dinner table. One pan, picky-eater approved, and guaranteed to have everyone begging for seconds.

Why This Recipe Steals the Show

A True Weeknight Win: With simple steps and only 30 minutes, this is one of those rare meals that feels special without extra effort.
Crispy Without Deep Frying: A quick cornstarch coating gives the chicken that satisfying crunch using just a little oil, no messy frying required.
Kid-Friendly Meets Adult-Approved: Picky eaters love the sticky glaze, and adults appreciate the balance of sweet, savory, and tangy!

Honey Butter Chicken Ingredients

Chicken: You can use chicken tenders or boneless, skinless chicken thighs in this recipe!
Cornstarch: Some recipes call for flour, but I have found that cornstarch works best. It doesn’t clump, creates the perfect crisp texture, and keeps this recipe gluten-free!

How to Make Honey Butter Chicken

This honey butter chicken recipe is quick, easy, and packed with sticky, sweet goodness that clings to every crispy bite. Add a side of mashed potatoes or green beans for extra comfort food vibes.

Coat the Chicken: Cut the chicken into bite sized pieces and place them into a large ziplock bag. Sprinkle the chicken with garlic salt, then crack an egg over the chicken, and massage it in with your hand. Add the cornstarch, then seal the bag and shake to coat the chicken well.
Cook the Chicken: In a medium sized skillet over medium high heat, add vegetable oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet, then set aside.
Make the Honey Butter Sauce: Add unsalted butter to the skillet and melt over medium heat. Then add honey, minced garlic, soy sauce, and apple cider vinegar. Whisk together and cook for a couple of minutes until the sauce is bubbly and starts to thicken.
Toss Chicken in Sauce: Add the cooked chicken back to the skillet, then toss to coat with the sauce. Garnish honey butter chicken with sesame seeds and diced green onion, if desired. Serve over rice and enjoy!

Alyssa’s Pro Tip

Ziplock Bag Tip: Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a ziplock bag. Shake well to separate and coat each piece of chicken.

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More 30-Minute Chicken Recipes

For a similar recipe with a little kick, try my sweet chili chicken next. Here are some more 30-minute chicken recipes!

Dinner

Creamy Cajun Chicken

30 minutes

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Greek Pasta Salad Recipe

2026-01-26T12:47:19Z

This Greek pasta salad recipe is fresh, colorful, and made with the most irresistible homemade dressing. Perfect for summer entertaining and potlucks!

Inspired by our favorite Greek salad, this easy pasta salad combines fresh tomatoes, red onion, olives, and creamy feta cheese. It’s simple to shop for, comes together quickly, and always tastes like summer.

Serve it as a side dish, or make it a full meal by topping it with grilled chicken, shrimp scampi, or your favorite protein. For an Italian twist, try our Italian pasta salad with salami. It’s just as easy and just as delicious.

Key Ingredients

Pasta: I used mini farfalle in the photos, but choose a shape that has plenty of nooks and crannies to catch the dressing. Penne, fusilli, rotini, farfalle (bow tie), and orzo are all great options.
Veggies: This calls for the same veggies as a traditional Greek salad, except for the cucumber, which doesn’t hold up as well over time. I add tomatoes, red onion, and green bell pepper.
Olives: I’ve used pitted Kalamata olives in the photos, but feel free to use your favorite olives instead. Consider black, green, or Castelvetrano olives.
Feta Cheese: Choose feta sold in brine if you can. It tastes better than pre-crumbled feta, and you can even add a spoonful of the brine to the dressing for more flavor.
Pepperoncini Peppers: These are optional, but I love them. I like to slice them thin and mix them into the salad, plus add a splash of the pepperoncini brine to the dressing for even more flavor. I do the same with our classic pasta salad.
Greek Salad Dressing: You’ll make it with olive oil, red wine vinegar, dried oregano, salt, and pepper. I also add a bit of feta brine and pepperoncini brine (trust me, it’s delicious!).

Find the full recipe with measurements below.

How to Make Seriously Good Greek Pasta Salad

Tip 1: Make everything in one bowl. I’m always looking for ways to reduce the number of dirty dishes, so I make this pasta salad directly in the serving bowl. Start by whisking the dressing in the bottom, then add the cooked pasta and other ingredients on top. Toss it all together, and you’re done.

Tip 2: Let it sit. This pasta salad actually gets better as it rests. Let the pasta and veggies sit in the dressing for at least 30 minutes before serving so the flavors have time to mingle. It makes a big difference.

Serving Suggestions

This Greek salad is perfect for bringing to your next get-together. It’s fresh, colorful, and tasty. I’ve also been enjoying it myself as a base for something else. Add chickpeas, poached salmon, baked tofu, or juicy chicken breasts for a complete meal.

Greek Pasta Salad

PREP
10 mins
COOK
10 mins
TOTAL
20 mins

To make this Greek pasta salad really flavorful, we use brine in two ways. First, we add a few tablespoons of juice from a jar of pepperoncini peppers, which adds a touch of spice. Second, we use feta cheese packed in brine and stir a couple of tablespoons of that cloudy, salty liquid into the dressing.

6 Servings

You Will Need

Greek Pasta Salad

8 ounces short-cut pasta, such as bow-tie, fusilli, or penne (226g)

1/2 cup thinly sliced red onion

3 small tomatoes, chopped, 1 ¼ cups

1 green bell pepper, chopped

1 ¼ cups Kalamata olives, pitted and halved

8 ounces feta cheese, cut into ½-inch cubes (226g)

4 pepperoncini peppers, thinly sliced, optional

Salad Dressing

1/4 cup extra-virgin olive oil (60ml)

1/4 cup red wine vinegar (60ml)

2 tablespoons brine from jar of pepperoncini peppers or use fresh lemon juice (30ml)

2 tablespoons brine from feta, optional (30ml)

1 ½ teaspoons dried oregano

1/4 teaspoon fine sea salt plus more to taste

Directions

1Place the sliced onion in a small bowl and cover with cold water. Set the bowl aside for 10 minutes so that the raw flavor of the onion calms a little. Drain and rinse the onions before adding them to the salad.

2Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

3While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the olive oil, red wine vinegar, pepperoncini brine, feta brine, oregano, salt, and black pepper until well blended.

4Add the drained and rinsed pasta to the dressing and mix well.

5Stir in the drained and rinsed red onion, tomatoes, bell pepper, olives, feta cheese, and sliced pepperoncini peppers.

6Taste for seasoning and adjust with salt and pepper as needed. Serve or, for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

Feta brine: We buy feta cheese that’s packaged in brine. That cloudy liquid is salty, creamy, and delicious whisked into our dressing. If you don’t find feta sold in brine, that’s okay. The salad still tastes great, but if you can find it, buy it. The feta is better, and you can use the brine to season all sorts of things (this pasta salad, included).
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
381
/
Total Fat
21.2g
/
Saturated Fat
7.5g
/
Cholesterol
33.6mg
/
Sodium
661.4mg
/
Carbohydrate
37.4g
/
Dietary Fiber
4.2g
/
Total Sugars
5.5g
/
Protein
11.7g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Mexican Red Lentil Stew

2026-01-26T10:58:34Z

Mexican Red Lentil Stew is an easy recipe that’s always a hit, and this delicious red lentil stew is vegan and gluten-free! Of course lentils have some carbs, but they also have fiber so if you check the nutritional information this might be lower in net carbs than you’re thinking.

PIN this tasty Red Lentil Stew to make it later!

This amazing Mexican Red Lentil Stew is a dish I made regularly when I used to have a soup party every year, and everyone would gobble it up and go back for more. And even though I didn’t mind the original photos for this dish, recently I was glad to update them with better ones when I had the chance.

When I looked at the notes for the original post, I noticed the soup was adapted from this recipe from Budget Bytes, who adapted it from Andrea Meyers, so you can tell the recipe has had a lot of fans!

I love red lentils in soup because they cook quickly and dissolve into the soup more quickly than regular lentils, and in this soup the lentils are seasoned with turmeric, ground cumin, and chile powder. Those spices plus the combination of lime and cilantro makes this soup a winner for me.

I eat mine with a dollop of sour cream, but if you skip the sour cream this tasty soup is vegan. I hope you’ll try it if you like these ingredients!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you use other types of lentils for this lentil stew recipe?

I encourage you to use red lentils for this stew, both for the flavor but also for the way they dissolve much more quickly than regular brown or green lentils when they’re used in soup. But if that’s just not happening at your house, I’m sure regular brown lentils will still be tasty.

What gives the Mexican flavors in this Red Lentil Stew?

Ground cumin, ground Ancho chile peppers, Green Tabasco Sauce, and lime juice all give this lentil stew a Mexican vibe!

What if you don’t want cilantro in the Red Lentil Stew?

I do understand that cilantro doesn’t taste good to some people, and if you’re someone with the anti-cilantro tastebuds I would use thinly-sliced green onion instead.

How to Make Mexican Red Lentil Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

The recipe starts by bringing the lentils and water to a boil, then letting the lentils sit covered for 30 minutes.
While the lentils are pre-cooking in the hot water, saute chopped onions and celery in olive oil for a few minutes, then add Minced Garlic and cook a bit more. Add ground Turmeric, ground cumin, and ground Ancho chile and cook for 1-2 minutes more.
Then add the vegetable broth, canned tomatoes, and hot sauce, and let simmer.
When lentils have cooked in the hot water for 30 minutes, add the softened lentils and water to the soup pot and cook about 15-30 minutes more, until lentils are soft.
At this point the soup isn’t too much in the looks department, but your kitchen will be smelling wonderful.
Taste and see if you want to add salt, pepper, or any more hot sauce.
While soup cooks, chop up a good-sized bunch of cilantro. (I used a whole cup of chopped cilantro, but you could get by with less.)
When lentils are soft and starting to dissolve into the soup, add the lime juice and cilantro (or thinly-sliced green onion) and cook about 5 minutes more.
Serve with more limes to squeeze into the stew if desired. This is good with a dollop of sour cream or vegan sour cream substitute.

More Soup or Stew with Lentils:

Ingredients

1 cup dry red lentils
2 cups water
1 T olive oil
1 onion, finely chopped
1 cup finely chopped celery
1 T minced garlic (see notes)
1/4 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chile powder
1 14.5 oz. can roasted tomatoes (see notes)
2 cups vegetable broth
1 tsp. green Tabasco sauce (see notes)
salt and fresh ground black pepper to taste
1/4 cup fresh squeezed lime juice (see notes)
1 cup chopped fresh cilantro (see notes)

Instructions

Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.)
Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften.
Add garlic and cook a few minutes more.
Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
Add diced roasted tomatoes, vegetable broth, and hot sauce. I used Green Tabasco Sauce (affiliate link) for this recipe.
Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them. I simmered it about 25 minutes.)
While soup cooks, wash, dry and finely chop 1/2 – 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice.
When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more.
Serve hot, with additional cut limes to squeeze into the soup if desired. You can top the soup with sour cream or vegan substitute if desired.

Notes

You can get by with less garlic, but I like a lot of garlic in this. I like petite dice tomatoes for soup.

Use any hot sauce of your choice if you don’t have Green Tabasco Sauce (affiliate link). You may want less if you use a different brand.

Use the juice of 2-3 limes, or less if you’re not that into lime. You can use less cilantro, or use thinly-sliced green onion if you’re not a cilantro fan.

Recipe adapted from Mexican Lentil Stew at Budget Bytes and Spicy Red Lentil and Tomato Soup at Andrea Meyers.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 162Total Fat 3gSaturated Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 372mgCarbohydrates 26gFiber 5gSugar 3gProtein 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Mexican Red Lentil Stew recipe is a great main dish for any phase of the original South Beach Diet, although dried beans and lentils are limited to a small serving for Phase One. It’s a bit high in carbs for a traditional low-carb diet plan, but lentils do have some fiber so the net carbs might be lower than you think; check the nutritional information above.

Find More Recipes Like This One:
Use Soup and Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This red lentil stew with Mexican flavors was first posted in 2010. The recipe was last updated with more information in 2023.

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