Beat the summer heat with a luscious strawberry smoothie bowl without banana. Strawberry season may have passed for many but frozen strawberries are a cost-effective, convenient, and tasty way to enjoy strawberries picked at the peak of ripeness year-round. This delicious smoothie bowl recipe is dairy free, gluten free, and high protein.
Why You Will Love This Recipe
There are several reasons why you should make a strawberry smoothie bowl.
Smoothie Bowls are Easy and Quick to Prepare: Enjoy this as a quick and healthy breakfast, snack, or dessert! Yes, dessert, I love to whip up one of these when I am craving ice cream.
This recipe is customizable and versatile: You can use this recipe as a base for many other smoothie bowl variations. If it’s peak blueberry season, use this recipe to create a Berry Smoothie bowl!
This Recipe is Beautiful: Smoothie bowls are visually appealing. From the vibrant colors of the smoothies to the colors and textures in the assortment of toppings, smoothie bowls are a treat for the eyes.
What is a Smoothie Bowl
Smoothie Bowls are thick cold smoothie bases usually comprised of at least one fruit (frozen or fresh) and a liquid base. If the fruit used in the smoothie bowl is fresh, ice is added to give the smoothie base a cool, thick consistency. Many smoothie bowl recipes include frozen banana for thickness and added sweetness however I do not include frozen bananas in this Strawberry Smoothie Bowl variation.
Smoothie bowls then have a variety of toppings added to them. From fresh fruit, to nuts/seeds, to crunchy granola, and even edible flowers, smoothie bowl topping options are seemingly endless.
Recipe Ingredients for Strawberry Smoothie Bowl
Smoothie Base
Frozen Strawberries: I prefer to use frozen strawberries in this recipe to keep the smoothie base super thick.
Soy Milk: I use a bit less of the liquid in my smoothie bowl base. This allows for a super thick smoothie bowl. I keep this smoothie dairy-free however, you could also use another non-dairy milk of choice like or almond milk, oat milk, or coconut milk.
Favorite Protein Powder: I love to use vanilla protein powder in this recipe. I usually include a protein supplement in my smoothies. It aids in the feeling of fullness but also ensures I am eating enough protein throughout the day. Keep this a vegan Strawberry Smoothie Bowl by using a plant-based protein powder.
Vanilla Extract: For a little bit for more flavor.
Dates: Option to omit this ingredient however, I always add 1-2 dates for a more natural sweetness and those deep caramel flavors. The addition of dates keeps this recipe free of added sugar. However, if you do not have dates and need a little extra sweetness, I use maple syrup.
Below are some of my favorite toppings for this recipe. Need some smoothie bowl topping ideas? Check out the list below or my article called Smoothie Bowl Toppings.
Fresh Fruit: I use freshly sliced bananas and strawberries for some fruit toppings in my smoothie bowls. Other fruit would taste marvelous like blueberries, peaches, or cherries.
Nuts/seeds: I like to include a dose of healthy fats by using whatever nuts I have on hand that I am “vibing” with. I like sliced almonds, chopped pecans, shredded coconut, sunflower seeds, hemp seeds, or even a bit of drizzled nut butter like cashew butter.
Granola: I love adding a bit of granola to my smoothies bowls, store-bought or homemade. I just love that crunch.
Other: For this recipe in particular I enjoy other add-ins like cocoa nibs. You may also enjoy dried fruit (such as dried goji berries or cherries), cinnamon, bee pollen, or fresh herbs such as mint.
How to Make This Thick Strawberry Smoothie Bowl without Banana
To make a Strawberry Smoothie Bowl you will need a high-powered blender. I prefer using a Vitamix Blender. Vitamix blenders are an investment but they last a very long time. Vitamix’s are also easy to use and clean.
Start with the liquids and add all of the ingredients to a blender. Using a spoon or blender tamper, blend and stir until combined. Note that the consistency will be thicker than a standard drinkable smoothie.
For an extra thick texture, begin with a lesser amount of liquids and ensure the strawberries are frozen. Gradually incorporate more liquid, adding 1 tablespoon at a time, until achieving the desired consistency.
For the Smoothie Toppings
Transfer the smoothie into a bowl of your choice. Garnish with preferred toppings like sliced strawberries, coconut flakes, cocoa nibs, granola, or any other toppings that appeal to you!
Smoothie Bowl Recipe Variations
Smoothie bowls make the best breakfast bowl! Below are 5 examples of other smoothie bowl ideas with simple ingredients and topping combinations you could try at home.
Acai Bowls: A acai smoothie base blending acai, berries, and maybe banana, with fresh berries, peanut butter drizzle, and granola.
Peanut Butter Banana: A banana smoothie bowl base with blueberries sprinkled over the tip, sliced almonds, cacao nibs, chocolate chips, and coconut flakes.
Blueberry Smoothie Bowl: A berry smoothie base (mostly blueberries) with sliced banana, almond butter drizzle, and chia seeds.
Watermelon Smoothie Bowl: A watermelon smoothie base with lime and topped with coconut flakes.
Pina Colada: A pineapple and coconut water smoothie base sprinkled with chopped pineapple, chopped cherries, coconut flakes, and some edible flowers.
Banana Strawberry Smoothie Bowl: A strawberry Banana Smoothie base topped with sliced fresh strawberries, bananas, and other favorite fruit toppings.
For more Smoothie Bowl inspiration, check out my new article all about Smoothie Bowl Toppings.
Health Benefits of Smoothie Bowls
Consuming this strawberry smoothie bowl, or any smoothie bowl has a variety of health benefits. Strawberries and other fruit and berries have antioxidants to help protect the body against oxidative stress and inflammation thus promoting overall wellbeing.
Smoothie bowls have fiber which aids in digestion and supports a healthy gut. Furthermore, there are numerous vitamins and minerals present in smoothie bowls. These contribute to a strong immune system.
My smoothie bowls also have a dose of protein from the toppings and protein powder I supplement the smoothie base with. Protein aids in satiety and appetite control, blood sugar management and regulation, as well as aiding in muscle repair and growth.
I love consuming a hydrating and protein-packed fruit smoothie after a long and grueling workout. I feel good knowing that smoothie is helping me get the nutrition I need to recover and nail my next workout!
FAQ about Smoothie Bowls (Ask a Dietitian!)
How do you thicken a smoothie bowl?
Ice is a great way to thicken a smoothie bowl. Notice the smoothie is a bit thin and water, add a bit of ice.
A preemptive measure to ensure your smoothie bowl is thick, use less liquid while also using frozen fruit.
By utilizing a spoon or blender temper you can help the blender along by manually mixing your ingredients in addition to the blender blending.
Are smoothie bowls actually healthy?
Yes, smoothie bowls are actually healthy. Keep in mind, they can be loaded with sugar or even added sugars depending on the ingredients used in the recipe. However, if you use the natural sugars in the fruit to provide the sweetness of the smoothie, you can keep the sugar amount low.
Supplementing a smoothie with protein powder or other additions like flax meal, chia seeds, hemp hearts, or other seeds can add additional protein and fiber important for a well-balanced diet.
Additionally, smoothie bowls are full of antioxidants, vitamins, and minerals essential for a healthy lifestyle.
Why is my smoothie bowl so watery?
Your smoothie bowl might be watery for several reasons.
Adding to too much liquid: Too much liquid like milk or juice, can cause the smoothie to become watery.
Adding too few thickening ingredients: Some of these thickening ingredients include thick Greek yogurt, avocado, nut butter, silken tofu, rolled oats, chia seeds, or flax meal.
Not using frozen fruits: Frozen fruits help create a thicker consistency in smoothie bowls.
Over-blending: Over-blending the smoothie bowl base can increase smoothie heat which can cause the ingredients to liquefy quicker. Try blending just until the ingredients are combined.
The ingredient ratios are off: The ratio of ingredients is key for a thick smoothie bowl base. Consider adjusting the ingredient ratio by adding less liquid.
**Often, I take a smoothie recipe in which I aim to have a ratio of 1 cup liquid to 1 cup frozen fruit and reduce the liquid to 3/4 cup. You can always add more liquid a little at a time if the smoothie is too thick and unable to blend.
Other Recipes You Will Enjoy
This is the first of many smoothie bowl recipes to come. I already have many smoothie recipes you will love. Use them as a smoothie or make it into a smoothie bowl. Check out the following recipes and articles.
option to include fresh sliced strawberries, fresh sliced banana, coconut flakes, granola, nuts, seeds, cocao nibs. ingredients not included in estimated nutrition facts for this recipe
Instructions
Start with the liquids and add all of the ingredients to a blender. Using a spoon or blender tamper, blend and stir until combined. The consistency will be thicker than a typical drinkable smoothie.
Pour smoothie into your desired bowl. Top with desired ingredients and enjoy.
The Best Peanut Butter Cup Tropical Smoothie Cafe Copycat
This Peanut Butter Cup Tropical Smoothie Cafe Copycat is a delicious addition to your smoothie repertoire. This recipe is vegan, gluten-free, dairy-free, healthy, has no added sugar, and is delicious!
Chocolate Peanut Butter flavors are a magical combination. The contrasting flavors of the rich sweet chocolate combined with the nutty creamy peanut butter make for an all-star smoothie recipe.
“Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we may receive an affiliate commission at no extra cost to you.”
Why You Should Make This Recipe
Preparing this smoothie from scratch is more economical than buying it from the cafe. Plus this smoothie incorporates frozen bananas, and I love to save money and food waste by taking very ripe bananas and freezing them for smoothies and baked goods before they go bad.
This recipe is also very customizable. You can increase the sweetness, chocolate, peanut butter, and protein to your desired taste.
Lastly, this recipe is a convenient breakfast or snack. Just throw all the ingredients into a blender, blend, pour, and go! I love this as a quick breakfast or a quick post-workout shake!
Tools Needs For This Recipe
A high-speed blender is highly suggested for this recipe. They make for the creamiest smoothies!
Ingredients in This Easy Copycat and Popular Smoothie Recipe
Below are the ingredients in my variation of a Peanut Butter Cup Smoothie.
Frozen Banana – I prefer to use ripe frozen banana chunks in my smoothies. The ripe frozen banana chunks make the smoothie naturally sweet and oh so creamy
Peanut Butter – Try My Vanilla Cinnamon Peanut Butter in this smoothie! Other nut butters work well too if you do not have peanut butter. You could call it an Almond Butter Cup Smoothie!
Unsweetened Soy Milk – Choose your favorite type of milk, another plant-based milk such as almond milk, coconut milk, oat milk works well. Cows milk is a regular dairy milk option.
Cocoa Powder – for all the chocolate flavors!
Chocolate Protein Powder – I prefer chocolate whey protein powder however there are plant-based, vegan protein powder options that work too.
Garnishes: Peanut butter cups, a drizzle of peanut butter, cocoa powder, or even peanut butter cookies To keep this a vegan smoothie use a plant-based protein powder, plant based milk, and omit any other animal products you might think to add in such as honey, cottage cheese, or yogurt.
Step – By Step Instructions for Peanut Butter Cup Smoothie
Below are the step by step instructions on how to make this tropical smoothie peanut butter cup recipe.
Prepare Banana:Peel a ripe banana, slice it into chunks, and freeze the banana chunks for at least 2 hours or overnight.
Blend Ingredients:In a blender, combine the frozen banana chunks, peanut butter, soy milk, cocoa powder, chocolate protein powder, date or maple syrup (if using), and vanilla extract.
**Add ice cubes, more protein powder, or non-fat Greek yogurt if you prefer a thicker consistency.
Blend Until Smooth:In a high speed blender, blend the ingredients until you have a creamy consistency. If the smoothie is too thick, you can add more soy milk until you reach your desired consistency.
Taste and Adjust:Taste the smoothie and adjust the sweetness by adding another date or even maple syrup if needed. My your own personalized tasty smoothie based on your taste buds.
Serve:Option to garnish the glass with a peanut butter rum, and a dusting of cocoa powder.
FAQ about Peanut Butter Cup Smoothies (Ask a Dietitian!)
How many calories are in a peanut butter cup smoothie?
These homemade smoothies have approximately 400 kcal per serving.
Are peanut butter smoothies good for you?
Peanut butter smoothies are good for you! This healthy smoothie recipe has carbohydrates, fiber, protein, and healthy fats that contribute to a balanced diet. Like any food, portion sizes are important, this is a high-calorie beverage and should be consumed with intention.
What is the healthiest thing to get at Tropical Smoothie?
The Detox Island Green Smoothie is loaded with nutritious ingredients, however, choosing the healthiest smoothie option depends on the consumer’s individualized health goals.
Detox Island Green Smoothie – coming soon!
Enjoying this Tropical Smoothie Peanut Butter Cup Recipe? Try My Other Healthy Recipes!
Peel a ripe banana, slice it into chunks, and freeze the banana chunks for at least 2 hours or overnight.
Blend Ingredients
In a blender, combine the frozen banana chunks, peanut butter, soy milk, cocoa powder, chocolate protein powder, date or maple syrup (if using), and vanilla extract.
Add ice cubes, Greek yogurt, or additional protein powder if you prefer a thicker consistency.
Blend Until Smooth
Blend the ingredients until smooth and creamy. If the smoothie is too thick, you can add more soy milk until you reach your desired consistency.
Taste and Adjust
Taste the smoothie and adjust the sweetness by adding another date or maple syrup if needed.
Serve
Option to garnish the glass with a peanut butter rum, a dusting of cocoa powder.
Notes
Nutrition information may vary depending on the ingredients used.Soy Milk - use your favorite milk however soy milk and cows milk have higher amounts of protein compared to other plant milks such as almond, oat, and cashew milks.Protein Powder - use your favorite chocolate or chocolate peanut butter protein powder. I enjoy Legion and Earth Fed Muscle. You can use unflavored protein powder or vanilla protein powders in a pinch.
If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
Infused with a tangy-sweet essence, the onions absorb the flavorful liquid, transforming into a versatile condiment. Quick to prepare, they effortlessly elevate your culinary creations, adding depth and complexity to your dishes.
Why You Will Love These Balsamic Pickled Onions
Add this Balsamic Picked Onions recipe to your refrigerator condiment repertoire! With just a few simple ingredients and minimal prep, you can enjoy these delicious picked onions with a variety of dishes.
While this recipe offers quick pickling, allowing the flavors to meld for about an hour, the true magic happens overnight. For optimal taste, exercise patience and indulge in these delectable onions the following day.
Ingredients in Quick Pickle Balsamic Onions
Below are the ingredients for this easy quick-pickled onion.
Red onions (or white onions)
Balsamic Vinegar & White Vinegar
Honey or Maple Syrup/brown sugar
Pickling Salt
Mustard Seeds
Optional: while garlic cloves red pepper flakes, Italian herbs, cinnamon stick
Step – By – Step Instructions for Making Easy Pickled Red Onions
Slice Onions: With a sharp knife, peel and thinly slice the red onions. Then, place the sliced onions in a clean jar.
Prepare Pickling Liquid: In a saucepan, combine balsamic vinegar, white vinegar, honey, salt, mustard seeds, and garlic. Simmer over medium heat until sugar and salt dissolve.
Pickle Onions: Pour the balsamic vinegar brine over the onions in the jar. Let cool to room temperature.
Seal and Refrigerate: Seal the jar and refrigerate for at least 1 hour, preferably overnight.
Serving Suggestions: Bring dishes to the next level by using these homemade pickled red onions as a topping for salads, sandwiches, burgers, or grilled meats.
These tangy onions add a burst of flavor and a lot of savory notes to your favorite dishes. Store leftovers in the refrigerator for up to 2 weeks.
How To Use Balsamic Pickled Onions
These balsamic onions are the perfect topping in many applications. Some of my favorite ways to use them include:
Charcuterie Board (one of my favorite appetizers)
Spooned over Avocado Toast
Tossed in a salad
As a side dish for baked fish or chicken
Incorporated into your favorite grain bowls
A topping for fish tacos
However, my ultimate favorite way to savor Balsamic Pickled Onions is nestled within a hearty, veggie-packed sandwich!
FAQ about Easy Pickled Red Onions (Ask A Dietitian!)
Can I use balsamic vinegar for pickling?
Yes, balsamic vinegar is a great option for pickling. To balance cost and flavor, I often blend it with more affordable distilled white vinegar. This combination offers a rich depth of taste without overwhelming the vegetables being pickled.
Are picked onions good or bad for you?
Pickled onions are a flavorful addition to your diet and offer some health benefits! Low in calories yet bursting with flavor, they serve as a versatile addition to your meals. Rich in antioxidants, they support overall health, and if fermented, they provide probiotics, promoting gut health and digestion!
Do you have to cook onions before pickling?
No, you do not need to cook onions before pickling. I prefer to slice them raw and add them directly to the jar. Then, I pour the hot pickling brine overtop before sealing.
While some recipes may call for blanching the onions in boiling water before picking, I prefer crunchy pickled onions. So, it’s entirely up to your taste and crunch preference.
If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
This Homemade Cookies and Cream Protein Bar Recipe is my take on the Cookies and Cream Hero Bar from Quest! It is one of my favorite protein bar flavors. These healthy protein bars with simple ingredients has 8 grams of protein per serving with 14 grams of sugar.
Lately, I have been supplementing my diet with protein powders and protein bars. I like to supplement my smoothies, shakes, baked goods, and even pasta! I follow a semi-pescatarian or Flexitarian diet. Moreover, while I am training for races and weight lifting at my gym, I need to ensure I am consuming adequate amounts of protein for recovery and wellness.
In this article, I will review the ingredients in this Homemade Cookies and Cream Protein Bar recipe, step-by-step instructions on how to make it. Additionally, it will offer insights into the benefits of supplementing protein powder in your diet, including explanations of what protein powder is, why one might supplement with protein, and how to incorporate it effectively.
Healthy Ingredients for This Cookies and Cream Protein Bar Recipe
Below are the ingredients for this Cookies and Cream Protein Bar recipe.
Toasted rice cereal (Rice Krispies)
Crumbled and Crushed Oreos
Cookies and Cream Protein Powder – in a pinch you could use vanilla, chocolate, or both. I prefer whey protein powder however, vegan protein powder is an option as well. I enjoy Earth Fed Muscle protein Husky Dunkers Protein powder. This brand has the least amount of artificial ingredients that I have found and I love using it in some of my favorite recipes.
Almond butter (cashew butter works well too)
Maple syrup
For The White Chocolate Outer Coating
White chocolate
Coconut butter (or coconut oil)
Step-By-Step Instructions
Prep:
Below are the steps to make this no bake recipe made with oreo cookies. Prep your 9×9 or 8×8-inch pan by lining it with parchment or wax paper.
Dry Ingredients:
Mix Rice Krispy cereal and crushed Oreos in a bowl. Set aside.
Wet Ingredients:
Warm almond butter and maple syrup in the microwave or on the stove. Once warm (not hot) pour in protein powder and mix with a rubber spatula until combined. Pour into dry ingredients bowl.
Combine and Pour:
Stir and combine ingredients. For this step, I like to use my hand to help incorporate the ingredients.
Pour the crunch bar mix into a square or rectangular cake pan. Press the dough to the edges until the top is uniform and smooth.
Chocolate Layer:
Melt vegan white chocolate and coconut butter (or oil) in a double boiler or microwave.
Microwaving White Chocolate:
(For the microwave, place chocolate in a microwave-safe bowl and heat on high for 15 min increments. Remove from the microwave and stir the chocolate. Once the chocolate is almost completely melted, stop microwaving and continue to let the chocolate melt as you stir. This step should be done with a rubber spatula and stirred until velvety smooth.)
Pour the white chocolate over the top of the crunch mix. Smooth the white chocolate layer over top of the crunch bars.
Chill & Eat
Place in the refrigerator for at least 30 min preferably 2-3 hours, to set and chill. Remove from the refrigerator, and use the parchment paper to lift the bars out of the cake pan. Cut your delicious bars into desired sizes and enjoy. I like to eat these no bake protein bars after a hike but the chewy texture would pair well with ice cream and mini Oreos, or perhaps a lower fat, extra protein variation, serve with chocolate protein powder mixed well into non-fat Greek yogurt.
Storage
These bars may be stored in an airtight container for 3 days at room temperature for 1 week in the fridge.
Variations of these Protein Bars
You can create different variations of this recipe with various ingredient swaps.
Vegan vanilla protein bars: Omit the oreo cookies and including vegan vanilla protein powder and topping it with some delicious white chocolate.
Chocolate peanut butter protein bars: Omit the oreo cookies and use natural peanut butter with chocolate protein powder.
Additionally, make a smaller batch by adjusting the ratio of ingredient and pressing it into a loaf pan.
The Why, What, How of Protein Powders
Why?
First, ask yourself why would you benefit from this supplement such as a Quest Cookies and Cream Crunch Bar.
Most Americans consume adequate amounts of protein, some say even a little too much. However, for many vegetarians and vegans, it can be difficult to meet adequate protein needs (especially if you are a super active person).
Below are a few of the many reasons you could benefit from a protein supplement:
Illness and/or injury. Protein needs to increase (or decrease) depending on an individual’s health status.
Increased activity. For example, endurance training and strength training.
Vegan, Vegetarian, or Flexitarian Lifestyle. Even a balanced diet may need supplementation.
Adherence to a restrictive diet for health reasons
What?
Now, for whatever reason, you feel you could benefit from a protein supplement. Then, you may ask yourself, where do I start? I recommend a grass-fed whey or plant-based protein powder. These generally are better for the environment. Additionally, try to purchase a third-party tested protein supplement.
Some examples include:
Thorne
Earth Fed Muscle
Legion
Vital Proteins
Looking for a deep dive into the best protein powders according to a registered dietitian? Check out the articles below!
Below are some ways you might choose to incorporate a protein supplement into your diet.
Mix protein powders into:
Shakes & Smoothies
Yogurt
Pudding
Baked goods
Homemade pasta
Soup
Salad Dressing/Sauces
Oatmeal
Note, that when using a whey-based protein powder, it will not mix well with hot liquids and food. I prefer to use a collagen powder for this or a plant-based protein powder.
More High-Protein Recipes
Below are some more delicious high protein recipes.
3cupsrice krispy cerealor other TOASTED rice cereal
6crushed oreos
1/2cupalmond butter
1/2cupmaple syrup
96gvegan cookies and cream protein powder5 scoops
1/4cupvegan white chocolate chipsor use regular white chocolate chips if not keeping vegan
1tbspcoconut butteror coconut oil
Instructions
Prep your 9x9 inch cake pan by lining it with parchment paper.
Dry Ingredients:
Mix Rice Krispy cereal and crushed Oreos in a bowl. Set aside.
Wet Ingredients:
Warm almond butter and maple syrup in the microwave or on the stove. Once warm (not hot) pour in protein powder and mix with a rubber spatula until combined. Pour into dry ingredients bowl.
Stir until combined. For this step, I like to use my hand to help incorporate the ingredients.
Pour the crunch bar mix into a square or rectangular cake pan. Press the dough to the edges until the top is uniform and smooth.
White Chocolate Layer
Melt vegan white chocolate and coconut butter (or oil) in a double boiler or microwave.
Microwaving White Chocolate:
For the microwave, place chocolate in a microwave-safe bowl and heat on high for 15 min increments.
Remove from the microwave and stir the chocolate. Once the chocolate is almost completely melted, stop microwaving and continue to let the chocolate melt as you stir. This step should be done with a rubber spatula and stirred until velvety smooth.
Pour the white chocolate over the top of the crunch mix. Smooth the white chocolate layer over top of the crunch bars.
Chill & Eat:
Place in the refrigerator for 45 to 60min to chill. Remove from the refrigerator, and use the parchment paper to lift the bars out of the cake pan. Cut into desired sizes and enjoy.
Storage:
These bars may be stored for 3 days at room temperature for 1 week in the fridge.
Notes
Cake Pan: If you choose to use a different size pan that's totally fine. Just know you may have to adjust the amount of white chocolate to add over top and the nutrition facts with change.
Quick and Easy Din Tai Fung Inspired Cucumber Salad
Several weeks ago, I had the opportunity to dine at Din Tai Fung for the very first time. Din Tai Fung is a popular Taiwanese restaurant chain. I joined a group of friends, and together, we had the pleasure of ordering a variety of delectable dishes and popular side dishes from the menu.
From Cucumber Salad to Wood Ear Mushrooms in Vinegar Dressing, to Xiao Long Bao (Soup Dumplings), to Shrimp & Pork Shao Mai, to Spicy Pork Wontons, to Pot Stickers, to of course, one of the excellent noodle dishes, we tasted so many delicious dishes, it’s hard to pick a favorite.
Why I Made This Copycat Recipe
One dish that especially stood out to me was the crunchy Asian Cucumber Salad. Creating my own Din Tai Fung copycat recipe at home flashed through my mind instantly after eating the Taiwanese cucumber salad. It is crunchy cucumbers season in Oregon, so this crunchy cucumber salad salad is perfect for a hot summer day. Bonus, this is a super easy recipe, with simple ingredients that maintains its nice crunch the next day!
Sure, the classic Din Tai Fung’s Cucumber Salad recipe uses Persian cucumbers, but you can use any variety of cucumbers. I use pickling and salt and pepper cucumbers in my Din Tai Fung Inspired Cucumber Salad recipe.
Ingredients in Din Tai Fung Cucumber Salad
For the Cucumbers
Cucumber Slices – If you don’t have farm fresh cucumbers some excellent options are Persian Cucumbers or English Cucumbers. Both types of cucumbers are available at most grocery stores. Both have a thinner skin and fewer seeds.
Kosher Salt
Dressing Ingredients
Vinegar (I use rice vinegar and apple cider vinegar but distilled white vinegar is an excellent option as well)
Soy Sauce (use light soy sauce if you do not want excess salt)
Sesame oil
Honey (or white sugar)
Optional: minced fresh garlic, chopped green onions or red pepper flakes
Topping
Chili oil or chili crisp – the amount of chili oil is up to you!
How to Make this Din Tai Fung Cucumber Salad Recipe
Wash the cucumbers thoroughly and pat them dry with paper towels.
Cut thick slices of cucumbers. Cut off the ends of the cucumbers and then cut them into 1/2-inch slices.
In a large mixing bowl, add sliced cucumbers and sea salt. Let the cucumber mixture sit for at least 10-15 minutes but preferably 30 minutes.
While the cucumbers are sitting, prepare the marinade. Add vinegar, soy sauce, sesame oil, and honey to a small bowl and whisk until combined. TIP: Measuring the honey after the sesame oil allows for the honey to slide out of the measuring spoon more easily.
Once the cucumbers are finished, and the excess water has been drawn out, rinse the salt from the cucumbers. Pat the cucumbers dry with clean dishcloths.
Add the cucumbers and marinade to a large bowl, mix, and let it sit for at least 10 minutes in the refrigerator.
To serve, add cucumbers to a plate or serving dish and drizzle some of the marinade and chili oil over top. Option to add any other garnishes you prefer, such as sesame seeds or finely sliced green onion.
How Do You Serve Din Tai Fung Cucumber Salad?
I serve this chilled cucumber salad recipe in many ways, below are some of my favorites:
Appetizer before your meal
Side dish with your meal. Serve it with some rice, a noodle dish, or a grilled or baked protein of choice.
Wash the cucumbers thoroughly and pat them dry with a paper towel.
Slice the cucumbers: Cut off the ends of the cucumbers and then cut into 1/2 inch slices.
In a large mixing bowl add slice cucumbers and salt. Let the cucumber mixture sit for 30 min.
While the cucumbers are sitting, prepare the marinade. Add vinegars, soy sauce, sesame oil, and honey to a small bowl and whisk until combined. Adding the honey after the sesame oil allows for the honey to slide out of the measuring spoon more easily.
Once the cucumbers are finished, and the excess water has been drawn out, rinse the salt from the cucumbers. Pat the cucumbers dry with clean dish cloths.
Add the cucumbers and marinade to a large bowl, mix, and let sit for at least 10minuites in the refrigerator.
To serve, add cucumbers to a plate or serving dish and drizzle some of the marinade and chili oil over top. Option to add any other garnishes you prefer such as sesame seeds or finely sliced green onion. Enjoy!
This Franks Red Hot Buffalo Chicken Dip is perfect for any time of year. But, I especially love this dip during fall and football season! Plus, I love making and eating all the football appetizers and noms!
Additionally, when I think of football food and snacks, I think of buffalo wing sauce, chicken wings, and blue cheese dressing. Buffalo Chicken Dip is all of those things rolled into one giant baking pan slathered in cheezy goodness.
Buffalo Chicken Dip is everything I love about Buffalo Chicken Wings without the mess. Not only that, but this Franks Red Hot Buffalo Chicken Dip is perfect for gatherings and sitting around a TV watching the big game.
Ingredients in Buffalo Chicken Dip
Chicken: I prefer chicken thighs over chicken breasts. This recipe for Instant Pot Chicken Thighs (Fresh or Frozen) from author Lauren Allen on the Food Blog Tastes Better From Scratch is super informative and only takes 30 minutes.
Franks Red Hot Sauce: I love to use the OG Franks Red Hot Buffalo Sauce in my buffalo chicken dips. However, I have another brand that I love and that’s The New Primal. They have 3 levels of heat for their Buffalo Sauce, Mild, Medium, and Hot! Perfect for individualizing recipes.
Ranch
Cheese – Cream Cheese, Cheddar Cheese, Blue Cheese
Green Topping: A little garnish to finish off the bubbling Franks Red Hot Buffalo Chicken Dip. I love to add some green for contrasting colors. Green onion or chives add a crisp and fresh element to finish off this dish. Some other topping ideas are garlic scapes, parsley, or cilantro.
How to make this Easy Buffalo Chicken Dip
You can make this recipe in an air fryer or slow cooker. In these directions, I’ll review how to make this in a quart baking dish and in the oven!
Cook the Chicken: If you haven’t already, cook the chicken. You can boil, bake, or grill chicken breasts until they’re fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note – This step can be done 1-2 days in advance.
Preheat the Oven: Preheat your oven to 350°F.
In a large pot, sautee diced onion and celery with 1 tbsp butterfor 5 minutes.
Prepare the Cream Cheese Mixture: Once the veggies finish sauteeing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken: Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to Baking Dish: Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle with Cheese: Sprinkle the cheddar and blue cheese on top of the dip.
Bake the Dip: Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.
Let It Cool: Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish (Optional): If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve: Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Sharper Nutrition Fix: Three tips for cutting the perfect veggie dipper
Wash your veggies. I like to use a dedicated scrubber brush for my veggie washing.
Prep. Did you know, you can prep veggie dippers a day in advance?! Just cut your veggies and wrap them in a damp paper towel. Store in an airtight container or storage bag in the refrigerator.
Aesthetic. When choosing the veggies to pair with the dip think about what will look the most pleasing to the eye, such as the shape in which you cut your veggie dipper and the color combinations of the veggies.
Examples
Carrots: Whole carrots can have crackly and dirty-looking skin even when scrubbed really well. Peeling the outer layer transforms the carrot into a bright orange visual beauty. Then, think about the size you want the carrot to hold up the sauce or dip you have prepared. Be sure to allow for a good surface area to do so. Last, cut the carrot into 3” long and 0.5inch wide sticks. Not into all the prep? Baby carrots for the win.
Celery: Celery requires little prep work. Just wash, and slice. Celery naturally has a lovely spoon-like shape, perfect for dipping! Plus celery and carrots look beautiful paired together.
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This Franks Red Hot Buffalo Chicken Dip recipe is hot, creamy, and spicy. Enjoy it with chips, carrots and celery sticks. This is the perfect dip to enjoy during any sporting event.
If you haven't already, cook the chicken. You can boil, bake, or grill chicken breasts until they're fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note - This step can be done 1-2 days in advance.
Preheat the Oven
Preheat your oven to 350°F.
In a large pot, sauté diced onion and celery with 1tbsp butter for 5 minutes.
Prepare the Cream Cheese Mixture
Once the veggies finish sautéing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken
Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to a Baking Dish
Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle Cheese
Sprinkle the cheddar and blue cheese on top of the dip.
Bake and Cool
Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish and Serve
If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Notes
Serve with carrot and celery sticks, tortilla chips, and/or crackers.
