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20 Minute Buffalo Chicken Flatbread Pizza

Dinner ready in 20 minutes! These buffalo chicken flatbread pizzas are so easy to make for a weeknight dinner when you’re in a pinch for time. The flatbreads are topped with ranch dressing, shredded rotisserie chicken mixed with Buffalo sauce, bell pepper, cheese, and green onion. Perfect for a game day appetizer or quick weeknight meal!

Why this is going to be your new favorite flatbread!

Dinner on your table in 20 minutes. Need I say more??

Okay, I will. I’m all about creating delicious, filling meals that can be made when you’re in a pinch for time.

And as a mom to a toddler and business owner, that feels like all the time for me. So easy flatbread meals like this pizza that can be easily whipped together on a weeknight are a savior.

Plus, I love anything buffalo flavored. Proof includes my Buffalo Cauliflower Dip, Buffalo Cauliflower Pizza, and Buffalo Cauliflower Wings.

Did you know I’m originally from Buffalo, NY, home of the buffalo chicken wings?! So I hold myself to very high standards on all Buffalo flavored recipes :).

And Frank’s hot sauce is my unwavering go-to for Buffalo sauce (ask anyone from Buffalo, NY and they’ll tell you the same thing). It’s totally worth looking for it if you’ve never cooked with it before. It will make this flatbread recipe 10x more delicious!

I love this quick pizza recipe for a weeknight meal but I also really enjoy it for a game day appetizer or meal. You can easily make this during halftime so you don’t have to miss any of the game.

As a registered dietitian, I’m all about repurposing leftovers to save on food waste and this is a great recipe to make if you have leftover chicken that you’re looking to transform into a new meal! But if you don’t have any leftover chicken, I love using rotisserie chicken because it’s one less step!

Crispy, crunchy, cheesy, spicy, this chicken flatbread has all the components you’d want. And be sure to drizzle some extra ranch on top for good measure!

Ingredients You’ll Need

ingredients for buffalo chicken flatbread laid on marble surface with black text overlay for eachingredients for buffalo chicken flatbread laid on marble surface with black text overlay for each

Notes on Ingredients:

flatbread: I used a long flatbread as the base – it was about 15 ounces for two flatbreads but you could also use naan bread, pita, or premade pizza crust as the base.

rotisserie chicken: precooked chicken is a big time saver! Simply shred and you’re good to go! You could also use leftover chicken or cook some fresh.

Frank’s hot sauce: this is hands down my favorite buffalo sauce and the one I always use but you could use any Buffalo flavored hot sauce that you like

onion powder: gives the chicken a zesty, sharp flavor boost

garlic powder: gives the chicken a garlicky flavor boost

salt: enhances and helps meld all the flavors for the chicken

bell pepper: adds a pop of color, satisfying crunch, and veggie to the dish

ranch dressing: serves as the sauce base for the pizza, adding some tangy flavor, and used for a finishing drizzle

mozzarella cheese: adds a creamy, richness to the pizza

crumbled blue cheese: adds a sharp, tangy flavor to the pizza. If you’re not a fan of blue cheese, simply omit!

green onion: adds a fresh mild onion taste with subtle hints of garlic

How to make Buffalo Chicken Flatbread

  1. Preheat oven. Preheat to 450 degrees if using a pizza stone and 425 degrees F if using a baking sheet.
  2. Prepare chicken. Mix together chicken, hot sauce, garlic powder, onion powder, and salt until combined.
  3. Prepare flatbread. Brush flatbread with ranch dressing. Evenly distribute buffalo chicken and green peppers over flatbreads.
  4. Get cheesy. Sprinkle mozzarella cheese and crumbled blue over top along with green onions.
  5. Bake baby. If using a pizza stone, bake at 450 degrees until golden-brown and cheese is bubbly, about 5-10 minutes. If using a baking sheet, bake at 425 degrees for about 5-8 minutes. Check flatbread manufacturer’s instructions for recommended baking times.
  6. Cool ranch. Let flatbreads cool for 2-3 minutes before serving. Drizzle with ranch dressing!

Expert Tips!

  1. You can use any type of flatbread for this recipe – I used a 15 ounce package of two long flatbreads for this recipe but you could also use naan bread, pita bread, or premade pizza crust! If you use naan bread or pita, which is smaller, you’ll be making more than two flatbreads.
  2. This is a great recipe to repurpose leftover chicken! Simply shred and you’re on your way.
  3. If you like extra heat, drizzle extra Frank’s hot sauce over the pizza once it’s baked.

Storage and Preparation

This chicken flatbread can be stored in the refrigerator in an airtight container for up to 3-4 days.

This recipe can also be stored in the freezer in an airtight bag or container for up to three months. Defrost overnight in the refrigerator before reheating.

To reheat, set oven temperature to 425 degrees F and heat for about 5 minutes or until cheese is melted or place in the microwave for 30-60 seconds.

Recipes That Pair Well

Beet Salad with Feta

Summer Peach Corn Salad

Vegan Asparagus Soup

Easy Instant Pot Vegetarian Chili

buffalo chicken flatbread with three slices cut on wood cutting board next to small bowl with ranch dressingbuffalo chicken flatbread with three slices cut on wood cutting board next to small bowl with ranch dressing

For more pizza inspiration, check out my recipes below!

Butternut Squash and Brussels Sprouts Naan Pizza

Roasted Vegetable Pizza

Spring Pizza

White Clam and Kale Pizza

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Description

Dinner ready in 20 minutes! These buffalo chicken flatbread pizzas are so easy to make for a weeknight dinner when you’re in a pinch for time. The flatbreads are topped with ranch dressing, shredded rotisserie chicken mixed with Buffalo sauce, bell pepper, cheese, and green onion. Perfect for a game day appetizer or quick weeknight meal!


  • 1.5 cups shredded rotisserie chicken
  • 1/2 cup Frank’s hot sauce (or other Buffalo sauce)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 flatbreads (15 ounce package)
  • 1/4 cup ranch dressing, plus extra for garnish
  • 1 green bell pepper, diced (about 1 cup)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese
  • 1/4 cup sliced green onion


  1. If using a pizza stone, place inside oven and preheat to 450 degrees F. If using a baking sheet, preheat to 425 degrees F.
  2. In a small mixing bowl, mix together chicken, Frank’s hot sauce, garlic powder, onion powder, and salt until combined.
  3. Brush flatbreads with ranch dressing.
  4. Evenly distribute Buffalo chicken and bell pepper over the flatbreads.
  5. Sprinkle mozzarella cheese, blue cheese and green onion on top.
  6. If using a pizza stone, place flatbread onto pizza peel (or back of a baking sheet) and slide flatbread onto the stone. Bake at 450 degrees F until cheeses are bubbly and crust is golden-brown, about 5-10 minutes (check flatbread manufacturer’s instructions as baking times may vary). Repeat for the next flatbread.
  7. If using a baking sheet, bake at 425 degrees F until cheeses are bubbly and crust is golden-brown, about 5-8 minutes (check flatbread manufacturer’s instructions as baking times may vary).
  8. Let flatbreads cool for 2-3 minutes before serving. Drizzle extra ranch dressing over top.

Notes

  1. You can also use naan bread as the flatbread or premade pizza crust.
  2. If you’re a fan of spice, drizzle extra Frank’s hot sauce over the pizza once it’s finished cooking.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Easy Vegan Pumpkin Pie Bars

If you love pumpkin pie and want a low-stress dessert recipe, then these vegan pumpkin pie bars with graham cracker crust are for you! They feature a spiced pumpkin pie filling, which is made with vegan cream cheese, and an easy, press-in graham cracker crust. The bars are baked in a square pan and cut into after chilling. They’re creamy and delicious, with perfectly crisp and crumbly bottoms.

Pumpkin pie is my favorite pie, and I’ve accordingly made many vegan versions of the recipe over the years.

Finally, a few years back, I published a classic vegan pumpkin pie recipe that was a culmination of my efforts. It’s perfect.

Sometimes, however, one craves a shortcut version of a classic dessert. And that’s exactly what these vegan pumpkin pie bars are.

As Thanksgiving rolls around this year, I find myself especially in need of a holiday meal plan that’s gentle and forgiving. I tested the bars a few weeks ago, sensing that it would be a long month.

My hope was for a dessert that would speak to my eternal love of pumpkin pie without requiring much work from me, and I got just that.

Classic pie vs. pumpkin pie bars: is there really a difference?

The difference between pumpkin pie bars and a classic pumpkin pie really boils down to crust.

Specifically, traditional pumpkin pie usually features a classic pie crust, or pâte Brisée.

Pumpkin pie bars, on the other hand, can have a few different types of crust. The recipe that I’m sharing in this post features a press-in, graham cracker crust.

Other pumpkin pie bar recipes feature a shortbread crust. I’ve even seen recipes in this category that call for no crust at all, but that’s where I draw the line: at that point, we’re talking about baked pudding!

Anyway, recipe distinctions can be a little arbitrary, and the pie vs. pie bar delineation is no exception. But the idea here is that you won’t have to make, chill, and roll pastry prior to making your pumpkin pie filling.

Instead, you’ll blitz up some graham crackers, mix them with melted butter and sugar, and press them into a square baking pan.

Which graham crackers are vegan?

A few graham crackers on the market are vegan, whereas others have honey, egg, or dairy ingredients.

I typically keep it simple and use Nabisco Original Grahams, which are vegan, for baking. They’re my go-to not only for these pumpkin pie bars, but also my classic vegan cheesecake and no-bake vegan chocolate mousse pie.

Other vegan graham cracker brands include Partake Classic Grahams, Kellogg’s Original Graham’s Crackers, and Kroger® Original Graham Crackers.

A faster pumpkin pie filling

Usually, I make vegan pumpkin pie with cashew cream, which should come as no surprise. Soaked and blended cashews are my secret weapon when it comes to creamy consistencies in cooking and baking.

At any given moment, I’m likely to have a cup or two of cashew cream (not to mention cashew cheese, and cashew mayo) sitting in my freezer.

If you don’t have such a stash, however, having cashew cream on hand for baking requires a little forethought.

For my pumpkin pie bars, I take an even easier route, which is to use vegan cream cheese for creamy texture.

Store-bought vegan cream cheese is is fast, it’s low stress, and adaptable to various food allergies. For instance, use Tofutti if you’re allergic to almonds or cashews, or Kite Hill if you’re allergic to soy.

I’ve tested the recipe so far with Tofutti, Kite Hill, and Miyoko’s cream cheese, with good results each time.

For what it’s worth, for bagels and all of the breakfast things, I have a homemade vegan cream cheese recipe with tofu that I love. But I find that store-bought vegan cream cheese is better for baking.

How to make vegan pumpkin pie bars with graham cracker crust

I love a dessert recipe that’s as easy as it is rewarding.

There are a number of steps required here, and the bars should be chilled overnight or for at least four hours: plan your baking accordingly! However, none of those steps are difficult.

Step 1: Create a parchment paper sling for your baking dish

The first step in this recipe may is to prep your baking pan. It can be hard to remove bars from a square baking pan unless you use a a parchment paper sling.

King Arthur’s tutorial on this process is really helpful.

The sling will allow you to lift the whole baked good out of the pan, then slice it into individual squares on a flat surface.

It’s much less messy than trying to cut the big square into smaller squares first, then gingerly remove them, one at a time.

If you don’t have parchment at home, then you can take your chances with nonstick cooking spray. Cut the squares after chilling and remove them from the pan, one by one.

But let the buyer beware: I think using a sling is easier and cleaner!

Step 2: Prepare the graham cracker crust

This all comes together with some pulsing in the food processor. The ingredients are graham cracker sheets, vegan butter, and brown sugar, and it can be any vegan butter you like.

A crumbly graham cracker mixture is pictured in a square baking pan.A crumbly graham cracker mixture is pictured in a square baking pan.
Before pressing, the graham cracker crust will be crumbly and loose. Use the bottom of a measuring spoon or mason jar to press it down as instructed.

After processing the mixture, press it down firmly in your lined 8-inch / 20cm square baking dish. I use the bottom of a measuring cup or mason jar to do this.

Step 3: Blend the filling

The pumpkin pie bar filling comes together easily in a blender. This is a recipe in which appliances do most of the work!

You’ll be blending up:

  • Canned pumpkin purée
  • Vegan cream cheese
  • Arrowroot or cornstarch (either is fine)
  • Brown sugar
  • Cane sugar
  • Pumpkin pie spice
  • Vanilla extract
A blender is pictured with pumpkin, cream cheese, and brown sugar in its container.A blender is pictured with pumpkin, cream cheese, and brown sugar in its container.
Blending the filling for the pumpkin pie bars is quick and easy.

You should only need a minute or two to blend. Once the mixture is smooth, pour it into your prepared square baking pan.

Step 4: Bake

At this point, the bars need 50 minutes in a 350°F / 175°C oven.

After baking the top of the bars will be set, but they may still wiggle a bit, similar to cheesecake. They’ll have a darker color.

Step 5: Chill

If you try to slice the pumpkin pie bars before chilling them, they’ll be too soft. Some time in the fridge is necessary for them to set.

After the bars cool at room temperature for about an hour, cover them and transfer them to the fridge for chilling.

Ideally, you should chill them overnight, but four hours is enough time if you want to make them same day.

A perfectly square vegan pumpkin pie bar is pictured on a round, white plate. A perfectly square vegan pumpkin pie bar is pictured on a round, white plate.
After chilling, it will be easy to remove the bars from their pan and cut them into neat squares.

Step 6: Enjoy

After chilling, you can go ahead and remove the pumpkin pie bars from the square baking pan, using your sling. Cut them into nine squares, and serve them as you’re ready.

A dollop of vegan whipped cream (I use a homemade tofu whipped cream or cashew whipped cream) is nice, but totally optional.

Make ahead and storage

Once baked, the bars can be stored in the fridge for up to five days. You can also freeze them for up to 8 weeks.

I happen to have a half batch in my own freezer at this very moment. I’ll be defrosting some on Wednesday, for Thursday’s holiday.

A square shaped, vegan pumpkin dessert is pictured on a round, white plate. A square shaped, vegan pumpkin dessert is pictured on a round, white plate.
An overhead image of a square of freshly baked vegan pumpkin pie bars.

Easy Vegan Pumpkin Pie Bars with Graham Cracker Crust

Author – Gena Hamshaw

Prep Time: 15 minutes

Cook Time: 50 minutes

Chilling time 4 hours

Total Time: 5 hours 5 minutes

Yields: 9 servings

Graham cracker crust

  • 8 sheets vegan graham crackers (120g)
  • 1/4 cup brown sugar (50g)
  • 5 tablespoons vegan butter, melted (70g)

Pumpkin pie filling

  • 15 ounces canned pumpkin purée (430 g / 1 3/4 cups)
  • 8 ounces vegan cream cheese (225g)
  • 2 tablespoons arrowroot or cornstarch
  • 1/2 cup light or dark brown sugar (100g)
  • 1/2 cup cane sugar (100g)
  • 1 1/2 teaspoons pumpkin pie spice (substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg or allspice, and 1/8 teaspoon ground cloves)
  • 1 teaspoon vanilla extract

Prepare the graham cracker crust

  • Preheat your oven to 350°F / 175°C. Line an 8-inch / 20-cm square baking pan with a parchment paper sling.
  • To prepare the graham cracker crust: place the graham crackers and sugar into a food processor fitted with the S blade. Process for about 20 seconds, or until the crackers are turning into crumbs. Drizzle in the melted butter and continue processing for about a minute. The crust is ready when a small amount will stick together when you squeeze it in the palm of your hand.

  • Remove the blade from the processor and pour the crumbs into your parchment-lined pan. Use the back of a measuring cup or a regular cup to smooth it out over the bottom and to the sides. It’s important to use some pressure here! Pack the mixture down till it’s smooth and firm.

Prepare the pumpkin pie filling

  • Transfer all of the filling ingredients to a blender. Blend till smooth. Pour this mixture into the prepared pan with the graham cracker crust; the filling mixture will be thick. Use an invert spatula to spread it evenly into the square, making sure that it reaches all edges.

Chill and serve

  • Allow the pan to cool at room temperature for an hour, uncovered. Cover the pan lightly with a cloth cover, foil, or Saran wrap, then transfer it to the fridge overnight to set, or for at least 4 hours.

  • Gently remove the squares from the pan by lifting the parchment sling out of its container and immediately to a large cutting board. Cut the finished baked good into 9 squares. Top each with a small portion of vegan whipped cream, if desired, and serve.

I welcome any opportunity to take a recipe that I love and make it simpler, so long as the spirit of the dish remains.

These vegan pumpkin pie bars are a great example. And there’s no reason at all why you should feel obligated to serve them for a holiday gathering or special occasion.

The bars are a really fun “anytime dessert” for autumn, not to mention an excellent sweet snack. I hope you love them!

xo

3 Common Ones, Plus Their Solutions

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“I work with coaches and other people who know too much.”

Kate Solovieva is a former professor of psychology, a PN master coach, and PN’s director of community engagement.

And the above quote has become one of her taglines.

Though Coach Kate has coached thousands of “regular” clients, her specialty is coaching other coaches.

Through her work as an instructor with PN’s Level 2 Master Health Coaching Certification, a facilitator for PN’s private online coaching communities, and a coach in her own private practice, she gets a front-row view of all the questions and challenges both new and seasoned coaches have.

Coach Kate knows what other coaches are up to.

She’s seen the victories and the blunders of thousands of coaches, and today, she’ll share three common mistakes she sees them making.

If there’s anything Coach Kate wants, it’s to see her peers achieve wild success, so her hope with this article is to help coaches:

  • Stop feeling paralyzed by insecurity and doubt—and start growing their business
  • Learn to see their clients more objectively, so they can best serve their needs and goals
  • Clearly identify their responsibilities as a coach (hint: they’re’ not what many coaches think they are)
  • Harness their natural passion and investment in a client’s success—without burning themselves out

We’ll cover three common coaching mistakes, plus the solutions to overcome them. Let’s get into it.

Coaching mistake #1: Focusing on coaching instead of selling

Coach Kate describes a coaching business as a three-legged stool.

  • There’s the coaching leg (which is your skills and knowledge as a coach),
  • A selling leg (which is your ability to market and attract a flow of clients), and
  • An administrative leg (which includes how clients book appointments, make payments, and other organizing tools and systems).

“The vast majority of folks who get into coaching start with the coaching leg,” says Kate.

“They want to become the best coach they can be, which is amazing. However, to become the best coach you can be, information and theory only get you so far.”

As Kate says, “You cannot become the best coach you can be in a vacuum, talking to yourself in your office.”

Which is why she suggests challenging the desire many coaches have to wait until their knowledge is “complete.”

Instead, she suggests, just start selling.

Why?

Coaches who start selling sooner also get to start coaching sooner.

Over time, they’ll have an advantage over the coaches who want to be “the BEST coach they can be” by getting 12 certifications before selling their services.

Meanwhile, the coach who “doesn’t really know what they’re doing” but has started practicing anyway will begin building their business and their coaching experience—and likely improve their odds of overall success.

Solution: Remember to show up as a COACH, not an EXPERT

There’s a natural inclination among aspiring coaches who want to do a good job to get those 12 certifications before they start coaching.

“Sometimes we hold on to this hope that we’ll get to a point where we feel confident enough at fielding any question that ever comes our way,” Kate says.

Because as every coach knows, when you start telling people what you do, they’ll have questions. And often, they’ll have questions you can’t answer, and that can feel uncomfortable… mortifying even.

(You’re supposed to be the expert, right??)

According to Coach Kate, the above belief—that you’re supposed to be an authority with all the answers—is based on an erroneous assumption.

“When I show up to a coaching conversation, my role is not ‘the expert,’” she says.

Yes, coaches have to show up to client interactions with a baseline of nutrition knowledge. (For example, if a client asks you about good sources of protein, you should be able to list some.)

But coaches don’t have to show up with a prepared lecture, or encyclopedic knowledge of nutrition minutia or biochemistry. (You don’t have to feel bad if you can’t recall the ratio of omega 3 to omega 6 in flax oil, or all the steps in the Krebs cycle that produces ATP.)

Even when you know the answer, Kate suggests that not answering right away can actually be more productive.

“If a client asks you about seed oils, you can simply say, ‘That’s a great question. I can get you some information on that if you’d like, but I’m curious, why do you ask?’”

While the expert might respond with a summary of the latest research on seed oil processing and its health effects, the coach will strive to learn more about why the question is meaningful to the client.

For example, after inquiring further, you may learn that your client heard about seed oils from their friend Susan, who changed the fat sources in her diet and lost ten pounds. And the client is curious to see if they might also lose ten pounds if they eliminate seed oils.

With this kind of response, you learn more about what the client is really after (a weight loss solution), which ultimately helps direct you to more effective strategies (which probably have nothing to do with seed oils).

▶ Takeaway nugget:

Coaches should have a firm understanding of fitness and nutrition principles.

However, clients often don’t need more information; they need coaching.

When a client asks you a question, consider whether the answer will help them take action.

If it will, offer them what you know. (If you don’t know the answer, you can simply say, “I’m happy to find more information about that for you.”)

If it won’t, consider turning their question into a coaching opportunity. Ask, “Can you tell me why you’re curious about that?” Their answers will likely lead you to a more productive conversation.

Coaching mistake #2: Assuming your clients are exactly like you

Now, maybe it sounds obvious that clients aren’t just clones of us.

That said, especially when we feel all warm and vibe-y with our clients, it can be easy to forget in the moment.

For example, maybe you’re someone who…

  • Tracks macros, and feels it’s relatively simple and effective. So you assume this approach will work on most clients (even though many will find it triggering and overwhelmingly complicated).
  • Coaches virtually, so your clients are all over the world. You might recommend meeting certain protein targets, without considering that in some communities, protein dense foods might either be hard to access, prohibitively expensive, or both.
  • Prioritizes fitness. And for the life of you, you can’t understand why your client would skip a lunch workout because she doesn’t want to mess up her hair and makeup in the middle of a work day.

If you’re a coach, you probably went into this line of work because you value nutrition, exercise, and overall health. And often, we assume our clients hold these same values. But the truth is, that’s not always the case.

Says Kate:

“There’s nothing inherently superior about valuing your health. If you do, yes, you’ll probably experience better health and live longer. But not everyone shares those values. That’s a tough one to swallow.”

Of course, without seeing your clients for the unique people they are—with their own individual preferences, values, and goals—you may find yourself suggesting behaviors that aren’t possible for them, or striving for goals that aren’t meaningful to them.

Over time, this becomes frustrating for your clients and you: They feel like you don’t “get” them, and you feel like a “bad” coach.

Solution: Get a clear picture of the client’s baseline—and determine what actions they’re ready, willing, and able to take

The opposite of assuming (often unconsciously) that clients are like you is, well, assuming nothing.

As best as you can, check your biases and assumptions at the door, and approach each client session with an open, curious mind.

Ask questions, such as:

“What inspired you—or pushed you—to come in today?”

And:

“Why is that goal meaningful to you?”

And:

“What skills do you have today that might help you achieve your goal? What skills do you feel you might be missing?”

Listen.

Withholding assumptions can be particularly difficult when clients share some obvious similarities with you. (Perhaps they’re also a single mom, or they’re also training for a triathlon, or they’re also a cancer survivor.)

But even when clients share similar experiences or goals, their biology, social context, personal history, and many other factors can make their “similar” experiences, in fact, totally different.

Coach Kate says in these cases, you can show that you relate to them, while also inviting them to describe their own experience. She suggests using the following question:

“I know what [insert shared experience] has been like for me, but what has [insert shared experience] been like for you?”

Once you have a clear picture of a client’s values, priorities, and reasons for change, you can assess which actions they’re ready, willing, and able to take. (Again, don’t make assumptions here. Just because you find meal prep quick and easy, doesn’t mean your client will.)

If you want to go through this exercise with your client on paper, use our Ready, Willing, and Able Worksheet.

▶ Takeaway nugget:

Remember that clients:

  • Aren’t always motivated by the same things as you (for example, they might care more about their next lab test results than how they look in a swimsuit)
  • Don’t always enjoy—or hate—the same things (just because you love long sessions of steady state cardio, doesn’t mean they will… or vice versa)
  • Don’t always share your values (as mentioned above, not all clients value health above all else; they may instead value pleasure, spontaneity, or something else)

Get to know your unique client, their specific goals, and what actions they can realistically execute (and maybe even get excited about).

Coaching mistake #3: Getting too attached to client results

This is, actually, very natural.

“There’s a reason we go into coaching. It’s because we care and we want to help clients. We want to see them succeed,” says Coach Kate.

But caring can be a double-edged sword.

“With our clients, we carefully decide on the habits and behaviors that need to occur… And then they walk off and either do the thing or don’t do the thing. That’s brutal.”

No matter how sound and foolproof your advice is, how well-thought out your plan, how much you care, ultimately, you have no control over whether a client executes it, and gets results.

Naturally, as a coach, you might feel frustrated, even heartbroken when clients don’t do what they say they’ll do, or when they’re not seeing the outcomes they were hoping to see.

However, according to Kate, this isn’t something coaches should try to avoid completely. It’s part of the job, and it’s often a sign that your work has meaning to you. (It’s a good thing.)

“However, I think there’s a point there where we can start caring more than the client themselves,” she says.

And that’s precisely where to draw to the line.

At PN, we often say that “care units” are the currency of coaching.

Care units are how much time, energy, attention, authenticity, and true “heart” you can bring to helping, serving, and caring about your clients.

Your client also has a certain amount of care units.

How much time, energy, attention, authenticity, and “heart” can they bring to their own change and growth projects?

(Most of the time, not that much. Which is totally normal.)

Our advice: Care one care unit less than your client does.

How do you do that? One approach…

Solution: Clearly separate client and coach responsibilities

So, how do we maintain an appropriate level of emotional investment—but also help clients stay on track?

“This is where I really like to get really clear on what my role is as a coach,” Coach Kate says.

“Because if you are very, very clear on what your role is as a coach, then you can sort of go through the list, and check in with yourself: ‘Did I show up? Did I follow up? Did I coach this person to the best of my ability?’”

For example, as a coach, it’s reasonable to be responsible for:

  • Providing guidelines for how to reach out (to ask questions or book appointments) as well as setting expectations for your response times
  • Weekly check-ins with clients via email, text, or phone, to assess progress or troubleshoot obstacles
  • “Life-proofing” a program as much as possible, by proactively discussing obstacles that could arise in the future, and brainstorming realistic, flexible solutions

Meanwhile, the client is responsible for:

  • Whether or not they respond to your check-ins
  • Whether or not they actually DO the agreed upon fitness, nutrition, or lifestyle practices that are likely to get them to their goal
  • How much they reveal during coaching sessions (for example, whether or not they tell you if they’re struggling with stress eating, or some other issue that makes it hard to stick to the plan)

Ideally, clearly delineating these responsibilities should happen early in the coaching relationship. Some coaches prefer to have an open discussion, while others have actual contracts that outline coach deliverables and client expectations.

This early communication can also be a way of vetting coach-client “fit.”

“When I’m having that initial conversation with a prospective client, I can ask, ‘What does accountability look like to you?’ If the client replies, ‘Well, I want you to text me every morning and night, and I want you to make sure I’ve done my workout, and also ship groceries to my house,’ then I will be the one to say, ‘I don’t think this is a good fit.’”

Coach Kate says this kind of early clarity can also prevent coach-client friction in the future.

Clear boundaries and expectations at the outset means clients are less likely to be disappointed if they assumed their coach was going to “take on” more, and coaches are less likely to burn out from shouldering more than they should.

It even protects the coach-client relationship in extreme (though not uncommon) situations such as when a client “ghosts” before a paid contract is over.

“When somebody doesn’t reply to me, I don’t take it personally. It’s not their job to reply, but it is my job to check in,” Coach Kate says.

“If I don’t hear back, I just check in on Monday, and then again on Monday. And again, and again, and again—trying all the contact methods they’ve provided me—until their coaching contract is over. If we get to that point, they’ll get an email from me saying, ‘Hey, I hope everything’s okay. My door is always open. I hope you’re doing well.’”

▶ Takeaway nugget:

Make a list—either for your own reference, or to include in a contract that new clients have to sign—of the accountabilities you have as a coach.

(Hint: These are usually specific actions, like “Text, email, or phone once a week to check in” or “Host monthly virtual lectures on various nutrition topics for group clients.”)

Make sure to have a conversation about expectations and responsibilities with all clients, ideally before beginning to work together, or at least in the first session.

Bonus mistake: Forgetting to give yourself a pat on the back

It’s maybe not the most “coach-y” way to write an article: Point out a list of your mistakes, then hand you solutions to deal with them.

But if you’ve made the above “mistakes,” we want you to hear it from us:

We’re proud of you.

If you’ve gotten sidetracked by the above, it’s likely because you really care. And that’s never going to be a mistake; it’s a strength.

That said, although these “mistakes” are completely normal, and most coaches make them, they can limit your potential as a coach, and as a business.

And we want to see you succeed.

(If you liked this article and want to learn more, listen to the full episode of the Coaches Compass podcast, where the interview with Coach Kate Solovieva was originally conducted.)

If you’re a coach, or you want to be…


You can help people build sustainable nutrition and lifestyle habits that will significantly improve their physical and mental health—while you make a great living doing what you love. We’ll show you how.


If you’d like to learn more, consider the PN Level 1 Nutrition Coaching Certification. (You can enroll now at a big discount.)

5 Reasons Why Your Pumpkin Isn’t Producing Fruit

There’s nothing more frustrating than watching your beautiful pumpkin plant produce gorgeous flowers but no plump orange gourds. Over and over, they flower with nothing to show for their work.

You want them to be ready in time for Halloween, or maybe for a fun dinner party where all your guests pick their own homegrown pumpkins to take home with them.

So what’s going on? How can you encourage your plants to produce fruit?

Mature orange pumpkin growing on the vine.Mature orange pumpkin growing on the vine.

In this article, I’ll reveal the top 5 reasons why your pumpkin isn’t producing fruit — and how to fix them.

Why Isn’t My Pumpkin Fruiting?

1. No Pollination

The most likely reason why your healthy vines aren’t producing fruit is that the female flowers aren’t being pollinated.

So let’s talk about the birds and the bees of the pumpkin world for a second.

The very first flowers you see on the vine will be male.

These lack an ovary, which female flowers have: a clearly visible bump or nodule behind the petals.

A close up of a vine with one large male flower blooming and a second one that has withered and died. In the background is soil in soft focus.A close up of a vine with one large male flower blooming and a second one that has withered and died. In the background is soil in soft focus.
In this photo, one male flower is open, signaling to bees that there’s food here. The other male flower on the plant bloomed two days before the open one. Photo by Laura Melchor.

Male flowers, called staminate flowers, begin to bloom about 55 days into a pumpkin’s overall growing cycle, and they’ll be the only flowers you see for one to two weeks.

This is because the male flowers are there to basically yell out to the bees in the area that there’s pollen and nectar for the taking.

A close up of a bright orange flower with a small developing gourd behind it, growing in the garden, with foliage and soil in soft focus in the background.A close up of a bright orange flower with a small developing gourd behind it, growing in the garden, with foliage and soil in soft focus in the background.

That way, when the female – or pistillate – flowers bloom, the bees will already know where to get their food.

They’ll transfer pollen from the male flowers’ stamens to the female flowers’ stigmas, resulting in the ovary at the base of the female flower growing into a nice, fat pumpkin.

A close up of an orange male flower, showing the pollen on the stamen.A close up of an orange male flower, showing the pollen on the stamen.
Here’s a male flower on my ‘Howden’ pumpkin plant. See the pollen on that stamen? Photo by Laura Melchor.

Both male and female flowers open at dawn and close by the end of the day. The window for pollination is short!

If you notice that you only have male flowers, this might be the key to why you don’t yet see fruit: the female flowers may not be ready to open yet.

If, on the other hand, you see female and male flowers open at the same time but the ovaries never enlarge and instead shrivel up and drop off, you can probably blame a lack of pollination.

A shortage of bees in the area is a likely culprit. While other insects can pollinate pumpkin flowers, bees are typically the best pollinators, according to Alex Surcica of the Penn State Extension Program.

If you don’t have many bees because locally-used pesticides are harming them, or parasites or poor nutrition have taken their toll, you can plant bee-friendly plants like lavender in your pumpkin patch to improve pollination rates next season.

A close up of a section of a raised garden bed with lavender growing among the pumpkin vines to attract pollinators.A close up of a section of a raised garden bed with lavender growing among the pumpkin vines to attract pollinators.
Photo by Laura Melchor.

Keep in mind that introducing pollinator-friendly flowers may still be insufficient.

You may need to hand-pollinate your pumpkins by breaking off the open male flowers and brushing the pollen-filled stamens over every part of the female flowers’ segmented stigmas, one at a time.

If a lack of pollination is what’s keeping your gourds from forming, hand-pollination should greatly increase your chances of seeing those ovaries turn into squash.

Read more about hand pollination here.

2. Too Much Heat

Pumpkins love the sun, but they don’t like sweltering heat.

I imagine a female pumpkin under heat stress to be like me, on the Fourth of July in Oklahoma, at nine months pregnant.

For some reason I had decided to tromp around town with friends and watch a fireworks show in 92-degree weather with 60 percent humidity. I could barely breathe.

When flowers or baby gourds get too hot – with several days in a row of temperatures 90°F or above and nighttime temperatures of 70°F or above – the heat stress can cause them to drop flowers, or the developing fruits.

A close up of a tiny gourd developing on the vine, pictured in bright sunshine, with soil in soft focus in the background.A close up of a tiny gourd developing on the vine, pictured in bright sunshine, with soil in soft focus in the background.

If they don’t actually fall off the plants, flowers may shrivel and cease to grow.

Under that type of stress, the plant simply doesn’t have enough energy to do the hard work of producing fruit.

In addition, high temperatures around the time of pollination can prevent the pollen from germinating and fertilizing the female flower.

So keep an eye on the weather in your area, and if stressful conditions are in the forecast, provide your plants with shade.

Old sheets tied over hoops work well, as do row covers or some other type of shade cloth from the gardening store.

Be sure to provide adequate irrigation during hot periods as well, and lock the moisture in with a light-colored mulch that deflects sunlight.

3. Overly Moist Soil

Like other members of the Cucurbitaceae family, pumpkins need lots of water because they’re made up of a lot of water – around 90 percent.

But too much water, especially in the case of waterlogged roots, can cause issues with fruit production. It’s important that the soil is well-draining.

A pumpkin field with large, mature orange gourds, ready for harvest, covered in water after heavy rain.A pumpkin field with large, mature orange gourds, ready for harvest, covered in water after heavy rain.

Too much water can cause roots to become stressed and stop producing flowers, especially female flowers. It can even cause young fruits to shrivel and die.

Not cool!

If it’s going to rain (and rain and rain) in your area, protect your pumpkins from excessive moisture by covering them with a plastic row cover, at least until the rain stops.

The plants need about an inch of water per week. To check the moisture level, stick your finger into the soil.

If it feels damp (even if soil looks dry on the surface), there’s no need to add water.

You can also monitor local rainfall with a rain gauge.

4. Drought Conditions

On the flip side of the too-much-moisture problem is the not-enough-moisture issue.

A close up of a tiny developing gourd on a vine growing in the garden, with soil and foliage in the background.A close up of a tiny developing gourd on a vine growing in the garden, with soil and foliage in the background.

Drought conditions can cause a plant to produce many more male flowers than female flowers, which doesn’t necessarily eliminate the growth of fruit, but usually reduces it.

When a plant doesn’t have the nutrients and energy it needs to produce many female flowers, it won’t produce as much fruit.

If drought conditions abound in your area, make sure you give those pumpkins enough water.

5. Excessive Nitrogen

Maybe your plant isn’t bearing fruit because you’ve got lots of vines and leaves but no flowers. In this case, the soil might contain too much nitrogen.

A close up vertical picture of a large orange flower (male) with pollen on the stigma, pictured on a soft focus background.A close up vertical picture of a large orange flower (male) with pollen on the stigma, pictured on a soft focus background.
Photo by Laura Melchor.

While your gourd plant definitely needs this nutrient, it doesn’t need excessive amounts — especially if there’s a shortage of available phosphorus, which directly contributes to flowering and fruiting.

Switch from fertilizing with a balanced 10-10-10 NPK fertilizer and instead add a 5-10-10 product, or fish bone meal, which is high in phosphorus.

In a week or two, you should see flowers begin to form.

Read more about fertilizing pumpkins here.

Orange Delight Is On the Way

Now that you know the top five reasons why a pumpkin isn’t producing fruit, plus how to fix them, you can look forward to an abundant harvest of orange beauties in a few months.

A close up of a bee entering a bright yellow, trumpet-shaped flower, with foliage in soft focus in the background.A close up of a bee entering a bright yellow, trumpet-shaped flower, with foliage in soft focus in the background.

And you’ll feel all the more proud of your efforts if you’ve worked through a problem like lack of fruit and come out victorious.

Have you ever had to coax fruit from your plants? Let us know in the comments below!

And remember to check out these articles on growing pumpkins for more tips:

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Blackened Shrimp Bowls – Bites of Wellness

Blackened shrimp bowls are loaded with flavor, easy to make and ready in just 15 minutes. Blackened shrimp paired with rice, black beans and a flavorful mango salsa is smoky, spicy, sweet and so filling. The perfect weeknight meal.

If you love the flavor of these blackened shrimp and rice bowls, you have to try this sheet pan shrimp tacos, salsa verde shrimp and rice bowls, or air fryer shrimp tacos for more smoky shrimp.

Blackened shrimp rice bowl with avocado, tomatoes, and black beans. Orange napkin on the side.

If you’re looking for quick, easy, and nourishing recipes that don’t compromise on flavor, you’re in the right place. With my background in catering, I know how important it is for meals to taste amazing, even when time is tight. This site is focused on helping you create quick and easy gluten-free meals, with time saving tips so you never waste a second in the kitchen.

This post contains affiliate links. As an amazon associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.

Blackened Shrimp and Rice Bowl Highlights

  • Easy to make – there are very few steps to make this dish from start to finish
  • Customizable (use your favorite veggies, use quinoa or cauliflower rice instead of rice)
  • Ready in 15 minutes (thanks to the instant pot)
  • Packed with flavor – the mixture of the blackening seasoning and mango salsa is sweet, savory, smoky and spicy.
Ingredients to make blackened shrimp bowls.Ingredients to make blackened shrimp bowls.

Star ingredients

  • Shrimp (peeled and deveined) – I like to use a larger shrimp
  • Blackening seasoning – this gives the shrimp all the flavor, if you don’t have blackening seasoning, see below for a recipe.
  • White Jasmine Rice (or basmati rice) – this rice cooks up quickly in the instant pot and pairs perfectly with the shrimp.
  • Mango salsa – Use a store bought mango salsa to make this recipe easy. I love Newman’s Own, but you could use whatever you love.

How to make blackened shrimp bowls

Make the rice: Rinse the rice well, add it to the instant pot with 2.25 cups of water. Cook on high pressure 3 minutes. Once it’s done cooking, you can manually release the pressure.

Jasmine rice in the instant pot after cooking.Jasmine rice in the instant pot after cooking.

Season and cook the shrimp: Add blackening seasoning to the shrimp. Spray pan with avocado oil or olive oil spray then add shrimp, cook 2-3 minutes, flip and cook 1-2 minutes more.

Make the beans: Drain and rinse the black beans well. Add the black beans, salt, garlic powder and mango salsa to a pot. Heat over medium heat 3-4 minutes until heated through, stir regularly.

Assemble the dish: add rice to a bowl, top with blackened shrimp, black beans, tomatoes and cubed avocado.

Blackened shrimp and rice in a bowl with avocado and orange napkin on the sides.Blackened shrimp and rice in a bowl with avocado and orange napkin on the sides.

Time saving tip

Use frozen pre-cooked rice and make this dish in 10 minutes. You can buy frozen rice or make a large batch and freeze the rice in 1/2 – 1 cup portions for easy defrosting.

Other additions

  • Roasted red peppers – these would not require any additional cooking
  • Pickled red onions
  • Sauteed veggies: zucchini, summer squash, bell peppers, onions, mushrooms

Other ways to serve

  • Over salad greens with cilantro lime dressing
  • As a burrito – stuff all the ingredients in a large tortilla and roll like a burrito
Fork picking up a blackened shrimp from the bowl.Fork picking up a blackened shrimp from the bowl.

Common questions

What if you don’t have blackening seasoning

You can make your own blackening seasoning or use cajun seasoning + ¼ teaspoon cayenne pepper.

To make your own blackening seasoning, combine:

  • 1 tablespoon paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon salt
  • ½ tablespoon chili powder
  • ½ teaspoon dry ground mustard
  • ¼ teaspoon cayenne pepper

What if the shrimp is not defrosted

Shrimp defrosts rather quickly, it takes about 1 hour. If you want to cook the shrimp from frozen, I recommend that you cook the frozen shrimp in the air fryer.

To defrost shrimp, place a sealed bag of shrimp in cold water on the counter, changing out the water every 20-30 minutes. The shrimp should be fully defrosted in 1 hour.

Fork resting in blackened shrimp bowl with black beans, tomato, avocado and cilantro.Fork resting in blackened shrimp bowl with black beans, tomato, avocado and cilantro.

Storing leftovers

This blackened shrimp rice bowl is great as leftovers the next day. I would recommend waiting to add the avocado and tomato until right before serving.

Store leftovers in the fridge in an airtight container for up to 3 days.

If you love shrimp recipes, you should try

★ Did you make this recipe? Please give it a star rating below!

  • 1 pound shrimp
  • 2 tablespoons blackening seasoningdivided
  • 1 teaspoon saltdivided
  • 3/4 teaspoon garlic powderdivided
  • 1.5 cups white jasmine rice
  • 2.25 cups water
  • 2 cans black beans14.5 oz can
  • 1 cup mango salsa
  • 1 cup tomatoes
  • 2 medium avocado
  • 1 bunch cilantro
  • Cook rice: Rinse rice well, add rice to instant pot along with 2.25 cups water and turn on instant pot high pressure 3 minutes. After cooking, manually release pressure.

  • Preheat a large skillet over medium heat.

  • In a bowl, add the shrimp and add 1.5 tablespoons blackening seasoning, 1/2 teaspoon salt and 1/2 teaspoon garlic powder. Stir well.

  • Cook shrimp in skillet 2-3 minutes on one side, flip and cook 1-2 more minutes.

  • While shrimp is cooking, make the black beans. Drain and rinse the beans well. Add the beans, 1/4 cup mango salsa, 1/2 tablespoon blackening seasoning, 1/2 teaspoon salt and 1/4 teaspoon garlic powder to a pot. Cook over medium heat 3-4 minutes until cooked through, stirring regularly.

  • When rice is done cooking, assemble the bowls. Add rice, shrimp, black beans, chopped tomatoes, cilantro, avocado and more mango salsa.

Time saving tip
Use frozen rice and make this dish in 10 minutes. You can buy frozen rice or make a large batch and freeze the rice in 1/2 – 1 cup portions for easy defrosting.

Nutrition Information

Nutrition Facts

Amount per Serving

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

Let others know by rating and leaving a comment below!

Chocolate Chip Coffee Popsicles

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Summertime around here is hot, and sometimes we need a cool summer treat. Like a chocolate chip cookie served with a cup of coffee in cool popsicle form, this is one summer treat I make for me! With a creamy, coffee flavor, and crunchy chocolate chips, it’s the perfect summer dessert.

Dairy-Free Chocolate Chip Coffee Popsicles

This recipe makes four popsicles, so you don’t need a really large quantity of any ingredients. It’s perfect for when you have a little brewed coffee left to use or a partial can of coconut cream. Although coffee lovers can certainly double the recipe!

Some recipes call for sweetened condensed milk or coffee creamer, but those are both ingredients I try to avoid. Instead, coconut cream is one of the star ingredients here.

Ever opened up a can of coconut milk and found a thick creamy layer on the top? That’s coconut cream. You can make your own coconut cream or use a BPA-free canned one. With the coconut cream this iced coffee popsicle recipe tastes like a frozen coffee latte. Tip: Not to be confused with “cream of coconut,” which usually has a considerable amount of added sugar.

Besides the coffee and coconut cream, I like to add chocolate chips for added crunch, vanilla for flavor, and a little honey for sweetener. The chocolate gives the ice pops more of a mocha flavor. If you like black coffee you may want to reduce the amount of honey, or increase it if you like things a little sweeter.

Tips for Making Homemade Popsicles

Popsicles are always a crowd pleaser in our house. I prefer the homemade kind. When I make popsicles, I’m able to add in all kinds of healthy ingredients such as fresh fruit, healthy coconut milk, and even probiotics. At the same time, I can leave out all the undesirable ingredients and adjust the sweetness level to my liking.

I make popsicles frequently enough that I find it helpful to have a set (or two!) of popsicle molds. These are the ones I use. However, if making a larger batch or you don’t have molds there are lots of other options.

You can also use small cups, the wells of a muffin tin, or even an ice cube tray. Whatever you choose, just cover it with a sheet of aluminum foil after filling it and poke the sticks right through the foil into the unfrozen mix. Wooden toothpicks work well for the ice cube tray popsicles.

Brewing the Coffee

Since the majority of the flavor comes from the coffee, it’s important to start with good coffee. I like Purity coffee beans or Four Sigmatic mushroom coffee (use code wellnessmama for a discount). Instant coffee usually doesn’t taste as good (don’t come at me instant coffee fans!). I’ll often brew a batch of strong coffee in my French Press and use that for popsicles.

Here’s how to make coffee popsicles:

Chocolate Chip Coffee Popsicles Recipe

Chocolate chip coffee popsicles are a chilly summertime treat made with coconut cream, coffee, and chocolate chips for added crunch.

  • In a small bowl, whisk together the coconut cream, coffee, honey, vanilla, and salt until smooth.

  • Carefully pour the mixture into the popsicle molds.

  • Tap the molds gently on the counter several times to help the mixture settle and to let any air bubbles escape.

  • Evenly divide the chocolate chips into the coffee mixture.

  • Insert the popsicle sticks and place in the freezer and let sit until completely frozen, usually about 4 hours.

Nutrition Facts

Chocolate Chip Coffee Popsicles Recipe

Amount Per Serving (1 popsicle)

Calories 240
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 15g94%

Trans Fat 0.02g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 20mg1%

Potassium 168mg5%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 16g18%

Protein 2g4%

Vitamin A 25IU1%

Vitamin C 1mg1%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

  • If you have a hard time removing the popsicles from the mold, just run them under warm water for a few seconds.
  • My kids like the crunchy chocolate chips on top, but you can also mix them in more evenly. Simply let the mixture freeze a little first, then stir in the chocolate chips to the molds when it’s the consistency of batter.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Cold and Frozen Desserts

Here are some chilly new recipes to try that are perfect for a hot day.

Have you ever made homemade popsicles? What’s your favorite flavor?

Carla’s Mid-Spring Foliage in Pennsylvania

Hi GPODers!

Yesterday we enjoyed the colorful array of mid-spring flowers in Carla Zambelli Mudry’s woodland garden (if you missed that post, check it out here: Part 1). Today we’re back in Malvern, Pennsylvania, to see the new foliage that has emerged since the start of the growing season. While flowers often steal the spotlight—particularly in early spring when bulbs and flowering woodies reign supreme—Carla’s foliage proves it can be just as colorful and exciting.

Greetings from mid-spring in my garden! This is the time of year when it feels like something new is happening every hour of the day. It’s a busy time of planting and early weeding (which I hate) and feeding plants like my roses. The birdsong is a joy every day. My favorite birds, which are the bluebirds and Carolina wrens, are back and nesting, and I am waiting for the ever-sociable catbirds to make their appearance. Happy gardening!

Hostas are an easy way to bring color to your shade beds, but they can be even more fun in a cool container! A concrete swan makes a lovely home for this brightly variegated variety.

may apple foliage in woodland gardenMayapples (Podophyllum peltatum, Zones 3–8) have pretty white flowers, but I think the carpet they can create with their umbrella-like foliage is just as captivating. Carla’s mayapple colony is shimmering and shining in the sunrays flooding out between trees.

cluster of bright green foliageAnd this sweet woodruff (Galium odoratum, Zones 4–8) will soon be covered in lovely clusters of bright white flowers but is already providing interest with its bursts of bloom-like foliage. As a bonus, you don’t need to wait for the flowers to enjoy this plant’s unique fragrance. When crushed, the leaves also produce a lovely scent, which is why this plant is often used commercially in perfumes and potpourri.

Japanese maple with chartreuse leaves trimmed in orangePerennials are providing lots of foliage interest for Carla this spring, but it’s her Japanese maple collection that really sings. ‘Orange Dream’ (Acer palmatum ‘Orange Dream’, Zones 6–9) might as well be cascading blooms over bright green fern fronds.

dwarf japanese maple with red and green foliageClusters of serrated leaves glow with varied shades of green, orange, and red that also provide unparalleled texture. Just about anyone can find the room to squeeze this beauty as a small focal-point tree into their garden.

Japanese maple with deep burgundy foliageThe deep red of ‘Crimson Prince’ (Acer palmatum ‘Crimson Prince’, Zones 5–9) provides great contrast for many of the lighter and brighter colors of the season. It also does a little bit of double duty with its tiny red flowers.

lace-like burgundy foliage behind a daffodilOf course, I had to sneak one spring flower into this post. This double daffodil is absolutely darling but even more interesting when paired with the dark burgundy laceleaf maple behind.

A final video shows how all this fresh and colorful foliage looks mixed together in Carla’s woodland wonderland. What a magical moment when winter’s sea of brown transforms into a lively canopy of green.

Spring fever is reaching its peak, and the only cure is more garden photos! Whether it’s your 1st time submitting or your 15th, we would love to see your spring garden on the blog this year. Follow the directions below to submit photos via email, or send me a DM on Instagram: @agirlherdogandtheroad.

 

We want to see YOUR garden!

Have photos to share? We’d love to see your garden, a particular collection of plants you love, or a wonderful garden you had the chance to visit!

To submit, send 5–10 photos to [email protected] along with some information about the plants in the pictures and where you took the photos. We’d love to hear where you are located, how long you’ve been gardening, successes you are proud of, failures you learned from, hopes for the future, favorite plants, or funny stories from your garden.

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Vegan Beef and Broccoli | Dietitian Debbie Dishes






















Vegan Beef and Broccoli | Dietitian Debbie Dishes



The Best Cubed Air Fryer Sweet Potatoes

Say goodbye to dry or shriveled sweet batches of air fryer sweet potatoes! This recipe offers a method of par-cooking your sweet potatoes before cutting them into cubes and air frying them. The resulting sweet potatoes are perfectly tender and moist, yet crispy and gently browning at the edges.

For a long time, I said that I owned an air fryer for two purposes: reheating pizza and making sweet potatoes.

This was a joke, and I’ve expanded my air fryer repertoire considerably since then. But air fryer sweet potatoes are still a mainstay in my home. (As is leftover pizza.)

I serve my air fryer sweet potato cubes with tofu scramble for breakfast. I pile them onto vegan bowls. They’re an easy side dish at dinnertime. And I like adding them to tacos, too—especially my sweet potato tacos with black bean spread.

Making sweet potato cubes in the air fryer might sound like a self-explanatory process. For me, however, it was not.

It took me a while to get my air fryer sweet potatoes just right. This post is about the simple par-cooking step that gave me great results.

Air fryer trial and error

In the past, I roasted sweet potato in the air fryer similarly to how I roasted it in the oven. I cubed raw sweet potatoes, seasoned them with oil, salt, and pepper, then let the air fryer go to work.

Sometimes, this worked out just fine. But a lot of the time I ended up with sweet potato cubes that were dry and shriveled. Sometimes, they had a pale, starchy appearance, even if their edges were heavily browned.

The texture of these potatoes was, for lack of a better description, excessively air fried.

Part of what I love about sweet potatoes is their rich, sweet flesh and satisfying texture. These cubes were too airy; it was as if they’d lost their substance.

I kept coating the potatoes in more oil in an effort to combat this effect. I only ended up with sweet potatoes that were both dry and greasy—not a great combo.

I could have just given up on making sweet potatoes in my air fryer, but I didn’t want to. I eat a lot of sweet potatoes and keep my air fryer on the countertop often; I wanted to make this recipe work!

I kept tinkering with time and temperature, with no luck.

Finally, I added a step that turns out perfectly cooked sweet potato cubes each and every time: par-cooking.

Par-cooked potatoes = perfect results

Par-cooking is any process in which you cook a food incompletely before finishing cooking in another way, or at another time.

You can par-boil noodles before making lasagna or blanch vegetables before adding them to a casserole. Sometimes it’s helpful to simmer fruit before baking it in a pie shell.

Here, you’ll prick your raw sweet potatoes and microwave them for about four or five minutes before you cube and air fry them.

Technically, you could use the air fryer itself for the par-cooking step, but the microwave does the job faster.

I first started using the microwave to par-cook sweet potatoes when I was writing The Vegan Week. That book is all about meal prep, which means that it’s also about tight schedules and efficiency.

I wanted to present a means of oven-baking sweet potatoes with deep flavor and tenderness. Yet “low and slow” isn’t always an option for the hurried home cook.

Par-cooking sweet potatoes in the microwave before transferring them to the oven for baking does the trick: tender, candy-like potatoes in less time.

Similarly, the microwave helps to give the sweet potatoes a head start in this recipe. It’s also a cooking method that preserves their moisture. Once microwaved, the sweet potatoes will become crispy in the air fryer without getting dry.

I know it may seem a little nuts to cook a vegetable in two ways, especially if convenience is a priority. But five minutes of microwaving goes by quickly, and it ensures great sweet taters every time.

Adapting the recipe to your air fryer

This method works for my air fryer and my oven, so it ought to be adapted successfully for most types of air fryers.

That said, air fryers can differ in their heat, efficiency, and timing, so you may need to experiment a little with the method.

I have a Philips air fryer that’s now discontinued (this one is similar), but it’s the type with a basket, rather than one that looks like a toaster oven. It has about a 4L capacity, and this recipe is developed accordingly.

You can half or double the recipe if you’re working with a different sized machine.

How to make perfect cubed air fryer sweet potatoes—each and every time

Step 1: Pick your sweet potato

I usually make this recipe with one large sweet potato. It’s fine to prepare it with two smaller potatoes, but if you do that, you may need to adjust microwave time (four minutes for a single, smaller potato, or about seven minutes for two smaller potatoes at once).

Step 2: Par-cook in the microwave

Prick the sweet potato all over with a fork. Place it on a microwave-safe plate and microwave the potato for 5 minutes.

At this point, the potato will be tender, but it won’t be fully cooked. If you’re working with a medium or small potato, rather than a large one, four minutes of microwaving will do the trick.

No microwave? No problem. I include instructions for par-cooking in the air fryer itself in the recipe card.

Step 3: Cube the potato

Allow the potato to cool for five minutes, then cut it into 1-inch / 2.5cm cubes. Careful as you do this—it’ll be hot!

Step 4: Season the potatoes

I often use avocado oil spray when I’m making anything in my air fryer; it’s convenient and easy. So, you can transfer the cubes to your air fryer basket, give them a spray of oil, then season them with salt and pepper.

Alternatively, you can toss them with a small amount of regular avocado oil in a bowl, season them with salt and pepper, and transfer them to the air fryer basket.

A white bowl is holding cubed, par-cooked pieces of orange sweet potato.A white bowl is holding cubed, par-cooked pieces of orange sweet potato.
The par cooked sweet potato should be seasoned lightly before you transfer it to the air fryer and finish cooking it.

Step 5: Air fry

Air fry the potatoes at 400°F / 200°C for 8-10 minutes, or until the potatoes are tender and browning along the edges.

A tabletop appliance is being used to cook cubed vegetables.A tabletop appliance is being used to cook cubed vegetables.
Shaking the basket of your air fryer midway through cooking will ensure that the sweet potato cubes cook evenly.

Stop once halfway through air frying to shake the basket well; this helps the potatoes to crisp up evenly.

Step 6: Serve

You can serve the sweet potatoes just the way they are, or you can sprinkle them with toasted chopped nuts or seeds.

You can also drizzle the potatoes with some kind of dressing. I’m really partial to my cashew queso, but vegan honey mustard (I sweeten mine with dates), beet ketchup, and yum sauce are nice ideas, too.

Meal prep & storage

A tender batch of cooked sweet potatoes is one of my favorite things to meal prep over the weekend. This recipe finds its way into my own meal planning all the time.

The potatoes can be stored in an airtight container in the fridge for up to five days.

If you’re like me, and your first question about any food or recipe is “can I freeze this?” the answer is yes! You can do so for up to eight weeks.

Defrost the potatoes in the fridge overnight. Enjoy them cold, in salads or bowls, or reheat them in the air fryer at 350° for about five minutes.

A white bowl contains cubed, deep orange air fryer sweet potatoes, which are seasoned with salt and pepper.A white bowl contains cubed, deep orange air fryer sweet potatoes, which are seasoned with salt and pepper.
A white bowl contains cubed, deep orange air fryer sweet potatoes, which are seasoned with salt and pepper.

The Best Cubed Air Fryer Sweet Potatoes

Author – Gena Hamshaw

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: 2 servings

  • 1 large sweet potato, scrubbed and cleaned
  • 2 teaspoons avocado oil (or avocado oil spray)
  • Salt
  • Freshly ground black pepper
  • Prick the sweet potato all over with a fork. Place it on a microwave-safe plate and microwave* the potato for 5 minutes (4 minutes for a medium or small potato). The potato will be tender, yet not fully cooked. Allow the potato to cool for five minutes, then cut it into 1-inch / 2.5cm cubes. 

  • In a mixing bowl, toss the cubes with the avocado oil and then transfer them to your air fryer basket. Alternatively, you can transfer them to the basket and spray them with avocado oil spray. Season the potatoes with salt and freshly ground black pepper. 

  • Air fry the potatoes at 400°F / 200°C for 8-10 minutes, or until the potatoes are tender and browning along the edges, stopping once halfway through air frying to shake the basket well (this helps the potatoes to brown and cook evenly). Enjoy. 

If you don’t have a microwave, you can par-cook the sweet potato whole in the air fryer. Prick the potato and air fry it at 400°F / 200°C for 15 minutes, flipping it over once halfway through the cooking time. Then, cube it and proceed with steps 2 and 3, above.
The sweet potatoes can be stored in an airtight container in the fridge for up to five days or frozen for up to eight weeks. To reheat, air fry the potatoes at 350°F / 175°C for 5 minutes.

It’s funny to devote as much trial and error as I have to a simple side dish. But we love what we love, and I love sweet potatoes.

I’ll tell you all about my go-to air fryer mushrooms soon!

For now, I hope you find this method useful.

xo