Slow cookers are affordable, easy to use, and save you a lot of time. Plus, you can make breakfast, lunch, or dinner in them! These slow cooker recipes will convince you that maybe food prepping is the way to go:

Slow Cooker Beef & Broccoli

Why spend the money on takeout when you can make beef & broccoli yourself (and it’ll taste way better).

Crockpot Spaghetti

There’s nothing more annoying than starving and having to wait for the water to boil for pasta. With a slow cooker, you’ll have your pasta ready as soon as you walk through the door.

Crock-Pot Chicken Noodle Soup

All this takes is 10 minutes of prep time and 6 hours in the crock-pot, and you’ve got a comforting and delicious meal ready to go.

Slow Cooker Mac & Cheese

Just imagine how good this mac & cheese will taste once it marinates with all the flavors in the slow cooker for 3 hours.

Slow Cooker Brownie

You can absolutely make desserts in the slow cooker, too! This slow cooker brownie is perfectly crunchy on the outside and gooey on the outside.

Crock-Pot Breakfast Casserole

A slow cooker breakfast casserole is the way to go if you want to impress your friends with excellent breakfast but don’t actually want to put in the work.

Slow Cooker Boursin Spinach-Artichoke Dip

Spinach-artichoke dip made easy. With just 10 minutes to prepare and 2 hours to cook, this dip is great for an appetizer that will impress everyone.

Heaven In A Crockpot

Brownie + cookie + chocolate = a dessert we need in our lives. Especially when it all gets cooked together in a slow cooker for 2 hours.

Blueberry Slow-Cooker Oatmeal

If you’re looking for a hearty breakfast you prep the night before and can quickly grab in the morning, slow cooker oatmeal will be your go-to.

Slow Cooker Buffalo Ranch Wings

Using the slow cooker to make wings gets them perfect every time and tastes better than takeout.

Sure, you can buy them pre-made from the grocery store- but they’re not nearly a good as when you make them yourself. And if you want to go above and beyond the basic date and nut balls, here are ten recipes on how you can bring your energy balls to the next level:

Lemon Cake Energy Balls

For those who want something in between fruity and sweet, these lemon cake energy balls are for you. It’s like cake, but healthy.

Almond Joy Energy Bite

Who said you can’t have candy and still be healthy? With these Almond Joy energy bites, you definitely can have both.

Pina Colada Energy Balls

If you can’t be on a tropical island drinking a Pina Colada… these energy balls are the next best thing.

Dark Chocolate Cherry Energy Bites

Dark chocolate + cherry is the most superior food combo. Just saying. Especially when it’s in bite form.

Peanut Butter and Jelly Energy Balls

Everyone’s favorite childhood snack leveled up. Peanut butter and jelly anything never disappoints.

Chocolate Peanut Butter Energy Balls

A classic combo, these chocolate peanut butter energy balls will have you mistaking them for Reese’s.

Chocolate Chip Cookie Dough Energy Bites

It’s edible cookie dough, that’s high in protein, and actually good for you. Need I say more?

Pumpkin Pie Energy Balls

Because pumpkin pie can absolutely be enjoyed all year long, especially when it’s in the form of an energy ball.

High-Protein Mint Chip Energy Balls

Thin mints- except good for you and loaded with protein.

Cherry Pistachio Energy Balls

If you’re really trying to level up your energy balls and impress your friends, these cherry pistachio energy balls are IT.

What’s even better is having a healthy option we can indulge in! The good news is eating healthy doesn’t mean you have to give up on those sweet treats that make a meal indulgent.

With ingredients like dates, nuts, avocado, fruits, peanut butter, lemon, yogurt, and whole grains, you never have to say goodbye to amazing desserts. We promise this list will give you mouth-watering ideas of what a healthy dessert looks like!

Almond Date Truffles

Yes, you can opt for healthy meals and still eat truffles. This wholesome combination includes vanilla, almond butter, and Medjool dates. It’s one of our favorite recipes from Sprouted Kitchen. You can balance eating healthy and satisfying your sweet tooth! The key nutrient, protein from the almond butter, keeps you full longer. Just don’t eat them all at once.

Almond Fudge

Almond is one of the healthiest nuts to consume when you are trying to cut out carbs and stay fit. Instead of a regular fudge, why not try one made from the rich sweetness of almonds? This fast and easy recipe developed by the Big Man’s World uses coconut oil, maple syrup, and almond butter to make this mouth-watering dessert. You do not need sugar-packed regular fudges, and you can even make this treat in batches to save for days ahead!

Mango Chunks and coconut yogurt

Indulge your tastebuds in this rich blend of sweetness. This combination promises to taste so decadent and so creamy that you wouldn’t think it is healthy and satisfying. To spice things up, you can prepare the yogurt with banana slices, macadamia nuts, and shredded coconut.

Eating healthy is certainly not a life of condemnation to the most boring foods on the surface of Earth! With these easy to make, yet delicious dessert ideas, you’ll be all set on the dessert front. Yum! Enjoy!

I still love breakfast sandwiches and enjoy them quite frequently, I’ve just learned how to make them healthy. If breakfast sandwiches are your thing too, here are some of my favorite healthy breakfast sandwich recipes:

Healthy Breakfast Quesadilla via Hungry Hobby

Add in however many veggies you want!

Avocado, Cheese, Tomato on an English Muffin via Cookie + Kate

My mouth is watering already.

INGREDIENTS

• 1 whole wheat English muffin, sliced in half and toasted (or 2 fairly small slices of bread, toasted)
• 2 teaspoons mayonnaise
• 1/2 ripe avocado, mashed
• Salt and freshly ground black pepper
• 1 large egg
• 1/2 teaspoon water
• 1 teaspoon butter or olive oil
• 2 small slices of cheddar or Monterey Jack cheese (about 1/2 ounce, any other melty cheese will do)
• 1 slice of ripe red tomato, if tomatoes are in season (optional)
• Thinly sliced red onion
• Several dashes of hot sauce (like Tabasco or Cholula)
• Small handful arugula or sprouts

INSTRUCTIONS

1. To prepare your sandwiches, spread the mayonnaise over the lower half of your toasted muffin. Spread the mashed avocado over the other half, and sprinkle it with a few dashes of salt and pepper.
2. Heat a medium non-stick skillet or well-seasoned cast iron skillet over medium-high heat. In a bowl, scramble the egg with the water and a few dashes of salt and pepper.
   Once the skillet is hot, add a pat of butter and swirl the pan to coat the bottom. Pour in the scrambled egg and immediately swirl the egg in the bottom of the pan to make an even layer.
3. Immediately place your cheese in the center of the egg mixture as shown. Once the egg is set enough to fold over onto itself with a spatula (this could take 30 seconds to 1 minute), fold one side over the middle, then the opposite side over the middle. Repeat with the other two sides so you have a cute little egg and cheese envelope. Let it cook for another 15 to 30 seconds, until it’s set enough that you can transfer it to a plate.
4. Place the cooked egg on the mayo-covered bun. Top with a slice of tomato, if using. Add with several slices of red onion, a few dashes of hot sauce, and a little handful of arugula. Top it with the remaining bun, avocado side down.
5. To slice it in half, insert a sharp knife into the center of the sandwich, and slice across to one edge. Repeat in the opposite direction. Serve warm! If you’re making more sandwiches, reduce the stove temperature from medium-high to medium, as the pan only gets hotter the longer it’s on the stove.

Sweet Potato and Black Bean Breakfast Burrito via Ambitious Kitchen 

A fun twist on a traditional breakfast burrito.

Egg White Breakfast Sandwich via Once a Month Meals 

Low-calorie, delicious, and perfect to grab on the way out the door.

Ingredients

• 2 individual Egg
• 21 individual Egg Whites
• ¼ cups Milk
• 1 cup dice Mushrooms
• 1 cup dice Bell Pepper, Green
• 8 individual Sandwich Thin
• 8 individual Turkey Bacon, Cooked
• 8 individual Cheddar Cheese, Sharp, 2%, Sliced

Directions

1. In a bowl, whisk together eggs and egg whites until completely blended.
2. Gradually whisk in milk. Stir in mushrooms and green bell peppers.
3. Pour egg mixture into greased baking dish.
4. Bake at 350 degrees uncovered for 10 minutes.
5. Stir, and bake an additional 10 to 15 minutes, or until eggs are set.
6. While eggs are baking, toast sandwich thins in toaster.
7. Let eggs cool.
8. After eggs have cooled, cut into equal servings.
9. Place one egg serving, one piece of bacon, and one slice of 2% cheese in between each sandwich thin.

Healthy Eggs Benedict via Daily Burn

Because eggs benedict is everyone’s favorite breakfast, right? Except this one is actually good for you!

Ingredients

• 1 pound asparagus, trimmed
• 4 ounces lean turkey bacon
• 2 tablespoons butter
• 1 tablespoon flour
• 1/2 cup chicken broth
• 4 large eggs, plus 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 2 teaspoons white vinegar
• 2 whole-wheat English muffins, split and toasted
• Fresh ground black pepper and paprika to taste

Preparation

1. Preheat the oven to 150° F.
2. Fill a large, deep skillet with 1 inch of salted water and bring to a boil. Add the asparagus and cook until crisp-tender, about 3 to 4 minutes; drain and set aside.
3. In the same skillet, cook the turkey bacon until slightly browned on both sides, about 3 minutes. Transfer the muffin halves, bacon and asparagus to a baking sheet and place in the oven to keep warm.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook, whisking, for 1 minute. Remove from the heat, then whisk in the egg yolks, one at a time. Stir in the lemon juice and set aside.
5. Fill a medium to large saucepan with 1 1/2 inches of water add vinegar. Bring to a boil then reduce heat to medium-low (water should maintain a few small bubbles). Crack one egg into a small dish and partially submerge the dish in the pan and tip the egg into the water. Repeat with each egg and poach until the whites are opaque but yolks are still runny, about 2 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate.
6. To assemble, place an English muffin half on each of the 4 plates. Divide the bacon among the muffins and top each with a poached egg and some hollandaise sauce. Season with pepper and paprika.

Protein-Packed Breakfast Burrito via Fit Foodie Finds

With 25 grams of protein in a serving, this breakfast burrito is perfect for those trying to pack in extra protein.

Spinach and Feta Wrap via Rachel Cooks

Like the Starbucks spinach and feta wrap, but better… because it’s homemade.

Ingredients

Scrambled Tofu Breakfast Burrito via Minimalist Baker

A vegan-friendly breakfast burrito that tastes just as good as the real thing!

If you’re one to skip breakfast, try waking up just a little bit earlier to give yourself the time to whip something up quick! Or better yet, meal prep the night before so you have a healthy and delicious meal ready in the morning. If you find yourself tight on time in the mornings, here are some suggestions on easy, nutritious, and delicious breakfasts you can pull together:

Avocado toast with an egg:
1-2 pieces of bread
One egg
1/2 avocado

Almond butter toast with berries:
1-2 slices of bread
1-2 tbsp almond butter
1/2 cup of fresh berries

Scrambled eggs with veggies:
Two eggs
vegetables of choice (mushrooms, spinach, tomatoes, etc.)
1-2 pieces of bread (optional)

Chia pudding with fruit:
*make the night before
Chia pudding:
1/2 cups dairy-free milk
2 tbsp chia seeds
1-2 tbsp maple syrup
1 tsp vanilla extract
Toppings:
1/2 cup of fresh fruit
sprinkle of nuts and seeds (optional)

Overnight oats:
*make the night before
1/2 cup rolled oats
2/3 – 3/4 cup dairy-free milk
Two teaspoons chia seeds
1-2 tbsp maple syrup
Toppings (optional):
dried fruit
fresh fruit
nuts and seeds

Smoothies are like a melting pot of ingredients, especially with all the superfoods and powders they have today. They’re a great start to your morning, a post-workout meal, or a midday snack. Here are some superfood smoothie recipes you can get a hold of this summer:

Cherry Almond Smoothie:
1 1/2 cups Cherries frozen
1 cup Almond Milk
1 scoop Protein Powder
1 Banana
Ice
Optional: top with unsweetened coconut flakes + almond butter

Green Smoothie:
1 cup Pineapple
2 cups Spinach
1/2 cup Grapes
1 1/2 cup Orange Juice
1 Banana
Ice

Turmeric Smoothie:
1 frozen ripe banana, broken into chunks
½ to 1 cup dairy-free unsweetened coconut milk beverage
2 tablespoons full-fat coconut milk
¼ to ½ teaspoon vanilla extract
½ teaspoon ground turmeric
⅛ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch salt
Pinch black pepper
3 to 5 drops pure stevia or your favorite sweetener, to taste

Superfood Berry Smoothie:
1 ripe banana peeled
2 cups fresh or frozen berries such as blackberries, blueberries, and raspberries
1 tablespoon flaxseed whole or ground
1 tablespoon chia seed
1 cup packed fresh spinach or 1 cup unpacked frozen spinach
2 cups unsweetened almond milk
Stevia to taste (optional)

The key is to give your tastebuds a trip while keeping the calories in check. Add a healthy dose of protein to the mix, and you’ll not only be satisfied, but you’ll curb hunger pangs and cravings. While it may seem counterintuitive to snack when trying to lose weight, it can often lead to quicker pounds shed if done right.

So girl put those potato chips down and let’s get real for a second. We need to fuel your body right. And hey, when the occasional craving hits, you’re welcome to a cookie or two, but we’re going to bet on the fact that you’re not going to be craving unhealthy snacks after fueling yourself with these healthy bites.

We consulted nutritionists and weight loss coaches for some of their go-to’s that you probably haven’t tried yet.

Miriam Jacobson, MS RD CNS of Every Body Bliss:

Make your own vegan sushi with avocado and nori strips. Dice up avocado and wrap them in nori sheets! Craving some carbs? Grab “flax crackers with mashed avocado and sauerkraut or fermented vegetables.” And if you’re looking for a refreshing summer treat try “sliced peach with a dollop of almond ricotta and shredded basil.”

Rachel MacPherson, BA, CPT(ACE) of Radical Strength:

“The best invention ever for a sweet treat that’s super healthy for you is dessert hummus! Chickpeas are high in fiber and minerals but low in calories. Dessert hummus is filling and high in protein to keep you full with zero guilt.”

Rachel has her own Raspberry Lemon Dessert Hummus recipe that you can make at home if you can’t find it at your local supermarket.

Nicolette M. Pace MS, RDN, CDE, CBC,CDN, CFCS ,FAND of NutriSource:

Nicolette recommends the usuals like baked kale, sweet potato, and zucchini chips, but she’s also a big fan of lupini beans. If you haven’t heard of these yet, try them out in your snack routine, just make sure to prep them properly by rinsing them well. Traditionally, they’re eaten pickled in the Mediterranean basin and Latin America. Another favorite? Popcorn with hot sauce!

Beth Auguste MS RD CSOWM WFS of Be Well With Beth:

Beth’s first suggestion is freeze-dried fruit, which has no added sugars and contains much less sugar than traditionally dried fruit. Looking for a savory option? Try shirataki noodles with soy sauce. “Shirataki noodles are made from yam root, which is full of fiber. Our bodies can’t get many calories from this food, but it offers plenty of probiotics for gut health.”

Try making a cold noodle salad in bulk to enjoy throughout the week.

Christina Towle CCN for True Nutrition:

Christina suggests customizing your own protein and cereal mix, such as ones at True Nutrition, to get the optimal health benefits from your snacks.

“As a nutritionist, I see that different people, different bodies respond differently to food/ingredients. When the body doesn’t agree with a substance, it sends off an inflammatory response – thus inflaming, literally flaming up/filling up a body causing weight gain. If one can customize their cereal and protein according to ingredients that agree with them, it’s a win-win. Example, for some people, whey protein causes them to weigh more! So I prefer to recommend a pea protein, but [it] depends on body type and weight-loss goals.”

Why it’s good for you…

Because of all of the nutrients this plant packs, it’s good for you in many ways:

• Digestive health: It’s an incredible source of fiber.
• Vision: Due to its high vitamin A content, it helps improve and protect your sight.
• Skin health: The vitamins in okra are also great for skin health.
• Immune System: The various antioxidants of okra make it highly beneficial to fight off free radicals and the vitamin C is good for the immune system.
• Lower blood sugar: Okra can be used to lower blood sugar. Simply take 3 to 4 tender, raw okra and slit to down the middle. Put them in water and let it sit overnight. The next day, drink the water. You will notice a drop in blood levels over two weeks.

How to prepare okra

There are a few ways to prepare okra that are both nutritious and tasty.

• Sautee – You can sauté okra in a skillet on mid to low heat for about 10 minutes and enjoy a nutritious side dish or snack.
• In soup – You can also add okra to vegetable soups.
• Raw – Enjoy okra raw in a salad or by itself.
• With tomatoes – It also tastes great as a comfort food if sautéed with tomatoes. 

READ MORE: 5 wonderful Benefits of Okra and Health Benefits of Okra (Lady’s Finger)

What:

Cheese Blintzes with Blueberry-Lime Sauce

Why it’s great:

The calcium from the cheese builds your bones, not your waistline.

What you’ll need:

• ¾ cup light ricotta cheese
• ½ package (5 oz) light silken tofu
• a tsp salt
• ½ pint (6 oz.) fresh blueberries
• 2 ½ Tbs whole-fruit blueberry preserves
• ½ lime
• 5 prepared crepes
• Cooking spray

How to make it:

Heat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, tofu and salt. Stir ¼ cup blueberries into cheese mixture. Set aside remaining ¾ cup blueberries for sauce. Spread 1 ½ tablespoon of the preserves (about a teaspoon per crepe) thinly over the bottom half of the crepes. Spread the cheese mixture over the preserves. Fold the sides of the crepe in one inch over filling. Roll up completely to contain the filling. Coat a 9-x-13-inch baking or casserole dish with cooking spray. Arrange the blintzes seam side down. Cover dish with foil. Bake 10 minutes or until warm.

Finely grate a teaspoon of lime peel from the lime and set aside. Squeeze one tablespoon of juice from the lime. Combine reserved blueberries, lime juice and remaining tablespoon preserves in medium saucepan. Bring to a simmer. Simmer gently three to four minutes, or until the berries pop and the mixture is slightly thickened. Stir occasionally. Move blintzes to two serving plates. Top with blueberry sauce and sprinkle with lime zest. Makes two servings.

Nutritional Info Per Serving:

Calories 352
Fat 5.6 grams
Aging fats 2.9 grams
Fiber 4.7 grams
Carbs 63.3 grams
Protein 26.6 grams
Sodium 401 milligrams
Potassium 446 milligrams

MORE: The Heart-Healthiest Berries

Running out of lunchbox ideas and still another month of school? Use your garden to help out! Think of planting a pot of fresh herbs. Everything will taste better without having to add salt to your food. If you have little hands to help you, get them to pick the herbs themselves. Let them taste them and see what they like. Maybe it’s basil, maybe it’s cilantro, or perhaps dill.Up the ante and plant a trellis of peas. Do you know just how healthy peas are? So rich in vitamins A, C and K, and full of folic acid (great for women of child-bearing age as it has been shown to prevent birth defects). If you’ve already got kids, they can help here, too. Maybe they’ll start by watering them, then harvesting… and if you’re lucky, maybe even shelling them for you!

MORE: 10 Healthy Brown Bag Lunches

And when you have those fabulous peas and fresh herbs, try this great recipe from Food52:

Sweet Pea Hummus (Serves 6):

• 2″¨ cups garbanzo beans, cooked
• 1 1/2 “¨cup green peas, lightly steamed (frozen is fine, but do steam before using)
• 3″¨ tablespoons sesame tahini
• 1/2″¨ teaspoon sea salt
• 2-3 “¨tablespoons lemon juice
• 1″¨ teaspoon chopped garlic
• 1″¨ tablespoon olive oil, plus extra
• 2″¨ teaspoons lemon zest
• 2 “¨tablespoons fresh herbs like dill, parsley or basil, optional

If you’re cooking beans from scratch:

Submerge 1 cup dry garbanzos in about 3-4 cups water and let soak overnight. The next day, rinse beans and submerge in a few inches cold water. Bring water to a boil, and simmer beans for 45-75 minutes, or until beans are tender. Salt the water at this point if you wish to, and let beans sit and absorb salt. Drain beans, which will be ready to use.Place beans, peas, tahini, lemon juice, sea salt and garlic into a food processor or high speed blender. Pulse to combine a few times, and blend at a regular speed. With the motor running, drizzle in 1 tbsp olive oil and keep blending until ingredients are creamy and smooth. You can add a little extra olive oil or water if the mixture is too thick.Taste the hummus and adjust seasonings to taste. Pulse in lemon zest and herbs, if using.

QUIZ: Is Gardening the Hobby for You?