These puffs are soft, lightly sweet, and packed with nutrition from pumpkin, banana, and oats. They are gluten-free, dairy-free, and nut-free, making them a safe and healthy snack for most little ones. You can also swap the pumpkin for applesauce or extra banana if you want a different flavor.

You can also swap the pumpkin for applesauce or extra banana if you want a different flavor. I thought this flavor was so fun for Fall though!

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Why You’ll Love These

• Refined sugar free
• Easy to make
• Made with real, wholesome ingredients
• Soft for those little gums
• Great for meal prep and freezer-friendly

Health Benefits of Key Ingredients

• Pumpkin is rich in vitamins A and C and provides fiber to support digestion.
• Bananas add natural sweetness, potassium, and quick energy for active kids (and adults sneaking a snack).
• Oats are a whole-grain source of fiber and keep little tummies satisfied longer.

Ingredients

• 1/4 cup pumpkin puree (organic)
• 1/2 banana (ripe, organic)
• 1 large egg (organic)
• 1/2 cup rolled oats (organic, old-fashioned)
• 1/2 tsp baking powder
• 1/4 tsp pumpkin pie spice
• A pinch of salt (1/8 tsp)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside.
2. In a small blender or food processor, combine all the ingredients. Blend on high until smooth and thick. Scrape down the sides to ensure everything is fully incorporated.
3. Transfer the batter into a piping bag fitted with a small round tip or use a Ziploc bag with one corner snipped off. This helps make uniform, bite-sized puffs.
4. Pipe small dollops of batter onto the prepared baking sheet, spacing them slightly apart. This batch makes about 150 puffs.
5. Bake for 15 minutes, or until the puffs are set and lightly golden.
6. Remove from the oven and let them cool on the baking sheet for 10 minutes to firm up.
7. Serve and enjoy! These puffs are perfect for snacking, lunchboxes, or sharing with your little ones.

Why Homemade is Better Than Store-Bought

Even organic store-bought puffs can’t compete with homemade. They come in plastic, are more expensive, and aren’t as fresh. Homemade puffs let you control the ingredients, skip unnecessary additives, and enjoy a warm, fresh snack anytime.

Storage Instructions

• Freezer: Freeze for up to 2 months. Allow to thaw for a few minutes before enjoying.
• Refrigerator: Store in an airtight container for up to 7 days.

Frequently Asked Questions

Can I freeze these puffs?
Yes! Store cooled puffs in an airtight container or freezer bag for up to 3 months. Reheat briefly in the oven or microwave.

Can I make them without eggs?
You can try using a flax egg (1 tbsp flaxseed + 3 tbsp water) but the texture may be slightly different.

How long do they last?
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Healthy Homemade Banana Pumpkin Baby Puffs appeared first on Cooking Katie Lady.

The best part? It’s made with the new Ninja CREAMi Deluxe 11-in-1 Ice Cream and Frozen Treat Maker (aka the soft serve one!). I just got mine and have been having so much fun experimenting with it. Don’t worry—this recipe works just as well in the original Ninja CREAMi too.

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Why You’ll Love This Recipe

• Only 4 ingredients
• Dairy-free, gluten-free, and refined sugar-free
• Clean, wholesome ingredients
• Creamy and satisfying soft-serve texture
• High in healthy fats + customizable sweetness
• Ninja CREAMi-friendly (both versions!)

What You Will Need:

• Blender or Ninja Creami – For best results, I highly recommend using a Ninja CREAMi Ice Cream Maker. It’s a total game-changer when it comes to texture. Unlike a regular blender, the Ninja CREAMi uses its Creamerizer System to finely shave and churn the ice particles, which results in the creamiest, smoothest ice cream—no icy chunks or gritty texture.
  • You can use any Ninja CREAMi model—I actually own all three (LOL). For this recipe, I used the newest model: the Ninja CREAMi Deluxe 11-in-1 Soft Serve Maker, which gives that fun, swirled soft-serve look. But don’t worry, this recipe works perfectly with any version of the CREAMi! This is the older one.
  • If you don’t have a CREAMi, you can try using a high-speed blender, but just know the texture may not be quite as smooth or scoopable.
• 1 (14 oz) can full-fat coconut milk – organic, unsweetened
• ¼ to ⅓ cup monk fruit sweetener – adjust based on how sweet you like it
• 1½ teaspoons vanilla extract – use organic if possible
• 1 scoop unflavored protein powder – totally optional, but it melts right into the mixture and adds a subtle boost of protein without any chalky taste. You’d never even know it’s in there! I used the Forall brand in this recipe.

How To Make It

Tips & Variations

• Sweetness: Start with ¼ cup monk fruit and adjust to taste. You can also use maple syrup, honey, or another sweetener you love.
• No protein? Totally fine—this recipe is still delicious and creamy without it.
• Add-ins: Stir in mini chocolate chips, chopped dates, or shredded coconut before re-spinning for texture.

How To Store Leftovers

If you’re not serving it all right away, smooth the top, secure the lid, and return the pint to the freezer. When ready to eat, add a splash of coconut milk and re-spin to restore that creamy texture.

Why the Ninja CREAMi is a Game-Changer

The Ninja CREAMi is truly a game-changer when it comes to making homemade ice cream. Unlike traditional ice cream makers that require constant attention and churning, the Ninja CREAMi takes your frozen base and transforms it into a perfectly creamy texture in just a few minutes. Whether you’re making a healthy version like this one or a more indulgent treat, the CREAMi ensures that every scoop is smooth and velvety.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This dairy-free coconut vanilla protein ice cream is a creamy, refreshing treat that feels indulgent but is actually full of clean, wholesome ingredients. Whether you’re using the original Ninja CREAMi or the new Ninja CREAMi Deluxe Soft Serve Machine, you’re going to love how easy and satisfying this one is!

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The post Dairy-Free Vanilla Coconut Protein Ice Cream (Ninja CREAMi) appeared first on Cooking Katie Lady.

I call it Potluck Chicken Salad because, like a potluck, it’s a total mash-up of random things that somehow just work. Thomas and I came up with this recipe together (credit where credit’s due — it was mostly his idea), and he was inspired by Matthew McConaughey’s viral tuna salad. But our version? It’s cleaner, simpler, high in protein, and made with better-for-you ingredients.

It’s sweet, tangy, creamy, and slightly spicy. The combo of flavors and textures is unreal, and while it might sound chaotic, it’s actual chicken salad perfection.

When I shared this salad on Instagram last week and asked if you wanted the recipe, every single person said YES. So here it is… the chaotic, crave-worthy Potluck Chicken Salad!

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Why You’ll Love This Chicken Salad

• ✅ Gluten free + meal prep friendly – perfect for lunches all week
• 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
• 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
• ⏱ Quick & easy – especially if you use precooked shredded chicken like I did

The Secret to Making It Fast

To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.

👉 Use my code CKL40 for 40% off your first box!

Ingredients

• 1 lb cooked and shredded chicken (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40) for 40% off. I seasoned mine with a hint of salt & pepper)
• 1/2 cup Greek yogurt (plain, full-fat preferred for extra creaminess.)
• 2 tsp wasabi paste (Do not skip—this is the flavor anchor!)
• 1 tbsp white wine vinegar
• Juice of 1/2 lemon (Approximately 2 tablespoons fresh lemon juice) 
• 1 large ear of corn (cooked, kernels removed from cob once cooled) 
• 3/4 cup frozen peas (Yes, frozen. Do not cook them. Trust me!!)
• 1/4 cup pickled red onions (chopped)
• 1 honeycrisp apple (diced; leave the skin on for texture and color) 
• Salt & vinegar chips (I use the brand Siete as a healthy option. I just measure with my heart.)

Instructions

1. In a large mixing bowl, combine the shredded chicken, Greek yogurt, wasabi paste, white wine vinegar, lemon juice, corn, peas, pickled red onions, and diced apple.
2. Stir everything together until evenly coated.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it gets!
4. Right before serving, give the salad a gentle toss and mix in a handful of crushed salt & vinegar chips for that irresistible crunch and extra flavor. If you are meal prepping, store the chips separately and mix them in just before serving to keep them crisp.
5. Serve as a sandwich filling, inside a pita or wrap, or enjoy it straight from the bowl with extra chips on the side. It’s perfect for lunch, picnics, barbecues, or potlucks!

Make It a Meal

Here are some ways to serve it:

• In a bread pocket
• On toasted sourdough or gluten-free bread
• In a lettuce wrap
• With crackers or chips as a dip

How to Store Leftovers

Store leftovers in an airtight container for up to 4 days.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This salad is the ultimate example of don’t-knock-it-til-you-try-it. I know the ingredients sound strange — apples, peas, corn, wasabi?? But it just works. It’s creamy, crunchy, slightly sweet, tangy, and a little spicy.

Please try it exactly as written before making changes — I’ve tested this recipe so many times and truly believe every ingredient plays a role. If you make it, tag me @cookingkatielady I have to see your reactions!

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The post Potluck Chicken Salad (The BEST Chicken Salad) appeared first on Cooking Katie Lady.

If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.

You have to be more precise when working with sourdough so I do use grams, but I did include the approximate cup measurements in case you are wanting them. I highly recommend using grams though for the best results!

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Before we dive into the recipe, let’s talk about the star of the show: sourdough starter. Sourdough is a living culture, a symbiotic mixture of flour and water teeming with wild yeast and bacteria. This natural leavening agent not only adds depth of flavor but also enhances the nutritional profile of your bread. Plus, the slow fermentation process contributes to better digestion and a satisfying chewy texture. So, if you haven’t already jumped on the sourdough bandwagon, now’s the perfect time!

How Do I Get a Sourdough Starter?

If you are new to sourdough, or are looking for a strong, well established sourdough starter, you can purchase my personal sourdough starter here on Etsy!

Why You Should Be Eating Sourdough

Easy to Digest

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.

Lower Glycemic Index

Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.

Better for Gluten Sensitivity

The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.

Provides Healthy Bacteria

Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

Made with 2 Simple Ingredients

Real sourdough starter contains only 2 ingredients: flour & water, and salt.

Macros & Nutrients

Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B.

Ingredients

• 245g (1 cup) fresh pineapple juice – Fresh, organic pineapple juice is best! You will get so much natural sweetness from good pineapple juice.
• 100g (1/2 cup) active sourdough starter (My personal starter is available to purchase on Etsy! Just search “Amanda Dehydrated Sourdough Starter” or click on this hyperlink)
• 50g (1/4 cup) unsweetened almond milk, or milk of choice
• 28g (2 tbsp) grass-fed butter
• 530g (3 2/3 cup) organic all purpose flour
• 10g (1 tsp) fine sea salt
• 36g (3 tbsp) monk fruit or sweetener of choice. Coconut sugar is also great.

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How To Make Them

1. In a standup mixer, add the pineapple juice, almond milk, butter, and active sourdough starter. Whisk until combined.
2. Add the flour, salt, and sweetener. Using the dough hook attachment on your stand mixer, mix the dough on speed one until fully incorporated and smooth. Allow the dough to rest, covered, for one hour.
3. After the hour is up, knead the dough on speed one on your stand mixer for eight minutes. Cover, and allow to rest for 3 to 4 hours, or until the dough has risen by 50%. The timing can vary, depending on the temperature of your kitchen. The temperature of my kitchen was around 72°F and the this took 4 hours.
4. After the dough has risen by 50%, pour the dough out onto a clean surface. Divide it into 12 equal size pieces. Mine were 85g each for reference. Shape into rolls and place seam side down in a greased 9 x 13“ baking dish.
5. Allow the rolls to rise for an additional 3 to 4 hours (an additional 50% rise).
6. Preheat your oven to 375°F. Brush the rolls with your whisked egg wash. Bake for 25 minutes. Allow to cook for 15 minutes before digging in.

How To Store Leftovers

You can store your leftover rolls at room temperature in a cool, dry place for up to 4 days or in the fridge for up to a week for ultimate freshness. You can also freeze these rolls for up to 3 months.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Why These Rolls Are a Game Changer:

Not only are these Healthy Sourdough Hawaiian Rolls a great alternative to the sugary, store-bought variety, but they’re also packed with goodness, thanks to the natural sweeteners and sourdough fermentation. Whether you serve them at a family dinner, a holiday gathering, or just as a weeknight treat, they’re sure to be a hit. Plus, they offer a healthier option for those of us who want to indulge without the guilt.

Give these rolls a try, and I guarantee you’ll be hooked on the combination of tangy sourdough and sweet, soft texture that’s hard to beat. Happy baking!

The post Healthy Sourdough Sweet Hawaiian Rolls appeared first on Cooking Katie Lady.

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Why Sweet Potatoes?

Sweet potatoes are not only naturally sweet and satisfying, but they also offer a wealth of health benefits. They are rich in vitamins A and C, fiber, and antioxidants. By using sweet potatoes as the base for your tacos, you’ll enjoy a hearty meal that keeps you full and nourished.

Ingredients

• 1 tbsp olive oil
• 2 lbs. organic grass fed ground beef
• 1/2 large yellow onion (diced)
• 1 jalapeno pepper (finely diced, seeds removed according to heat level you desire)
• 2 tsp minced garlic 
• Salt & pepper (to taste)
• 14.5 oz canned fire roasted diced tomatoes (organic, not drained)
• 15 oz black beans (organic, drained)
• Taco toppings: guacamole, cheddar cheese, pico de gallo, sour cream, etc.
• Baked sweet potatoes, for serving – Instructions on how I bake mine are below)

Why Get Grass-Fed Beef?

I can’t stress it enough on how important it is to get organic, grass-fed beef. Grass-fed beef offers a range of benefits that extend from nutritional improvements to environmental and ethical advantages. While it might come at a higher price point compared to conventional beef, many find the enhanced flavor, healthier fat profile, and positive impact on the environment well worth the investment. Whether you’re a health-conscious eater or simply looking for a more sustainable food choice, grass-fed beef is the way to go. Get high quality grass-fed, organic meat from ButcherBox here. My link throws in free meat with every purchase!

Enhanced Nutritional Profile

• Higher Omega-3 Fatty Acids: Grass-fed beef typically has a higher concentration of omega-3 fatty acids compared to conventionally raised beef. Omega-3s are essential for heart health and have anti-inflammatory properties.
• Better Fatty Acid Ratio: Grass-fed beef generally has a more favorable ratio of omega-3 to omega-6 fatty acids. This balance is crucial because a high omega-6 to omega-3 ratio is associated with various health issues.
• Increased Antioxidants: Grass-fed beef is richer in antioxidants like vitamin E and beta-carotene. These antioxidants can help combat oxidative stress and support overall health.
• Higher Conjugated Linoleic Acid (CLA): CLA is a type of fat found in higher amounts in grass-fed beef. It has been linked to various health benefits, including improved body composition and enhanced immune function.
• Lower Total Fat Content: Grass-fed beef usually contains less total fat compared to grain-fed beef, which can be beneficial for those looking to manage their fat intake.

Better Flavor and Texture

• Rich, Distinctive Flavor: Many people find that grass-fed beef has a more robust and distinctive flavor compared to conventionally raised beef. This is often attributed to the animal’s diet and natural grazing.
• Lean Texture: The leaner nature of grass-fed beef can provide a firmer texture, which some people prefer.

Environmental Benefits

• Sustainable Farming Practices: Grass-fed beef is often produced using more sustainable farming practices. Grazing cattle can help maintain healthy grasslands and contribute to soil health.
• Reduced Carbon Footprint: Well-managed grass-fed beef systems can have a lower carbon footprint compared to conventional beef production, as they often require fewer inputs and can sequester carbon in the soil.

Ethical Considerations

• Natural Diet: Grass-fed beef comes from cattle that are raised on a diet more natural to their evolutionary development. This can contribute to improved animal welfare compared to grain-fed systems.
• Reduced Use of Antibiotics and Hormones: Grass-fed beef producers often use fewer antibiotics and hormones, which can be beneficial for both the environment and consumer health.

Health Benefits

Support for Weight Management: The leaner nature of grass-fed beef can be part of a diet aimed at maintaining a healthy weight or reducing body fat.

Better for Heart Health: The higher omega-3 content and better fat profile in grass-fed beef can support cardiovascular health and reduce the risk of heart disease.

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How To Make It

1. Bake your sweet potatoes at 450° degrees for 45-50 minutes on the middle rack, or until soft and tender in the center (detailed sweet potato baking instructions below). While those are baking make your taco filling:
2. Make your taco filling: Heat up 1 tbsp. of olive oil in a large sauté pan or wok over medium-high heat. Add the garlic, onions, and jalapeño and sauté for 2-3 minutes. Add the ground beef. Once almost completely browned, add the taco seasoning. Cook until the beef is browned and cooked through.
3. Add the tomatoes (undrained) & beans (drained). Continue cooking until most of the liquid has been absorbed (about 5 minutes).
4. Stuff! Once the potatoes are done, slice them in half length-wise and fluff the insides with a fork. Then spoon the beef taco filling into each potato. (Alternatively, you can slice each potato in half and serve them as halves instead.)
5. Serve. Serve with your favorite taco toppings and enjoy!

What Dietary Needs Fit This Dish?

This recipe is gluten free, nut free, soy free, dairy free, and grain free.

How Do You Bake Your Sweet Potatoes?

Preheat your oven to 450° degrees and line a baking pan with parchment paper or foil. Wash and scrub the potatoes to remove any dirt and pat them dry with a paper towel. Poke a few holes all over and place them on your prepared baking sheet. Rub the potatoes with olive oil & bake for 45-50 minutes on the middle rack, or until soft and tender in the center.

Customization Options

These taco stuffed sweet potatoes are incredibly versatile. Here are some ways to make them your own:

• Protein Options: Swap out the ground beef for ground chicken or turkey. Or if you are vegetarian, try lentils, chickpeas, or quinoa.
• Add Some Heat: For a spicier kick, add another jalapeño, or add a dash of hot sauce in the filling.
• Extra Veggies: Feel free to toss in additional vegetables like bell peppers, zucchini, or spinach to boost the nutrition.

How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days. Keep the sweet potatoes separate from the filling though and heat up the sweet potato separately.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Next time Taco Tuesday rolls around, surprise your family with these healthy taco stuffed sweet potatoes. They are not only gluten-free and packed with flavor, but they also offer a wholesome alternative to traditional tacos. Perfect for a quick weeknight dinner or a fun family gathering, this dish will keep everyone coming back for more.

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Kettle & Fire

Code “COOKINGKATIELADY” for 20% off Kettle & Fire organic bone broths

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Simply Delish Sugar Free Pudding and Jel Mixes

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Royo Bread Low Carb Bread, Bagels, & Buns

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Trifecta

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Dan-O’s Seasoning

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The post Taco Stuffed Sweet Potatoes appeared first on Cooking Katie Lady.

By using Greek yogurt, you’re adding creaminess and tanginess while keeping the bread lower in fat and higher in protein. It’s a win-win for your taste buds and your health! This recipe is incredibly adaptable. Feel free to add in your favorite nuts, chocolate chips, or even a swirl of nut butter for extra flavor.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

What You Will Need

For The Bread:

• 1/2 cup Greek yogurt (plain, organic, nonfat)
• 1/2 cup pumpkin purée (organic)
• 3 bananas (medium, organic, ripe and mashed)
• 2 eggs (large organic)
• 1 tsp vanilla extract
• 1 3/4 cup flour (organic oat or all purpose (gluten free ap works too))
• 3/4 cup monk fruit
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Chocolate chips, nuts, etc. (optional)

For the Streusel Topping:

• 1/4 cup flour
• 1/8 cup monk fruit
• 1/2 tsp pumpkin pie spice
• 1 tbsp grass-fed butter

How To Make It

How To Store

Store your Banana Bread Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days. You can freeze it for up to 3 months as well.

Do You Eat Banana Bread Warm or Cold?

These are honestly amazing both ways. Personally, I like to warm them up a little in the microwave, but they are great both ways!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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This Greek yogurt pumpkin banana bread is a perfect way to embrace the flavors of fall while nourishing your body with wholesome ingredients. Whether you enjoy it with a warm cup of coffee in the morning or as a sweet afternoon treat, this bread is sure to become a favorite in your home. Happy baking, and enjoy every delicious bite!

Truvani Organic Protein, Collagen & The Only Bars

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Branch Basics Non-Toxic Cleaning Products

Code “COOKINGKATIELADY” for 15% of all starter kits!

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Thrive Market

Get $60 FREE gift + 30% off your first order

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Oat Haus Granola Butter

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Kettle & Fire

Code “COOKINGKATIELADY” for 20% off Kettle & Fire organic bone broths

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