Eating healthy is not just about losing weight, it's about living a healthier and more fulfilling life. Here are some delicious and nutritious recipes that you can try today!
Breakfast Recipes
Lunch Recipes
Dinner Recipes
Snack Recipes
Recipe Descriptions
Avocado Toast
Ingredients:
- 1 ripe avocado
- 2 slices of whole grain bread
- Salt and pepper to taste
Instructions:
- Toast the bread slices until they are crispy.
- Slice the avocado in half, remove the pit, and mash it in a bowl.
- Spread the mashed avocado on the toast slices.
- Season with salt and pepper to taste.
Overnight Oats
Ingredients:
- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1 tbsp honey
- 1/4 cup Greek yogurt
- 1/4 cup mixed berries
Instructions:
- In a mason jar or a bowl, combine the oats, almond milk, honey, and Greek yogurt.
- Stir well and cover the jar or bowl with a lid or plastic wrap.
- Place it in the refrigerator for at least 6 hours or overnight.
- In the morning, add the mixed berries and give it a final stir.
- Serve cold and enjoy!
Smoothie Bowl
Ingredients:
- 1 banana
- 1 cup frozen berries
- 1/2 cup almond milk
- 1 tsp honey
- 1 tsp chia seeds
- Toppings of your choice (e.g. granola, fruit, nuts)
Instructions:
- Blend the banana, frozen berries, almond milk, honey, and chia seeds in a blender until smooth.
- Pour the smoothie into a bowl and top with your preferred toppings.
- Serve immediately and enjoy!
Quinoa Salad
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Rinse the quinoa in a fine mesh strainer and place it in a saucepan with the water.
- Bring the water to a boil and reduce the heat to low. Cover the saucepan and let it simmer for 18-20 minutes or until the quinoa is cooked and all the water has been absorbed.
- Let the quinoa cool to room temperature.
- In a large bowl, combine the cooked quinoa, red bell pepper, yellow bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
- In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper to make a dressing.
- Pour the dressing over the quinoa salad and toss to combine.
- Serve cold and enjoy!
Veggie Wrap
Ingredients:
- 4 whole wheat wraps
- 1 avocado, mashed
- 2 tbsp hummus
- 1 cup mixed greens
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
Instructions:
- Lay out the wraps on a flat surface and spread the mashed avocado and hummus evenly on each wrap.
- Top each wrap with the mixed greens, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and feta cheese.
- Starting from one end, tightly roll up each wrap, tucking in the sides as you go.
- Cut each wrap in half and serve immediately.
Chicken Stir-Fry
Ingredients:
- 1 lb boneless chicken breast, sliced into thin strips
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup snow peas
- 1 cup carrots, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
Instructions:
- In a small bowl, whisk together the sesame oil, soy sauce, hoisin sauce, rice vinegar, and sugar to make a sauce.
- In a large wok or frying pan, heat the sauce over medium heat until hot.
- Add the chicken strips and stir-fry for 4-5 minutes or until the chicken is cooked through and browned.
- Remove the chicken from the pan and set aside.
- Add the red bell pepper, yellow onion, garlic, snow peas, carrots, and broccoli to the pan. Stir-fry for another 4-5 minutes or until the vegetables are just tender.
- Return the chicken to the pan and mix everything together.
- Season with salt and pepper to taste.
- Garnish with green onions and sesame seeds, if desired, and serve over rice or noodles.
Salmon with Veggies
Ingredients:
- 4 salmon fillets
- 1 tsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- Lemon wedges for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large baking dish, arrange the salmon fillets.
- In a small bowl, mix together the olive oil and lemon juice. Brush this mixture over the salmon fillets, then sprinkle with salt and pepper.
- Surround the salmon fillets with the yellow squash, zucchini, red bell pepper, yellow onion, and garlic. Sprinkle with the basil and thyme.
- Bake for 20-25 minutes or until the salmon is cooked through and the vegetables are tender.
- Garnish with lemon wedges, if desired, and serve.
Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers (any color), sliced in half lengthwise and seeds removed
- 1 lb ground beef
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a large saucepan, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks.
- Add the cooked rice, diced tomatoes, onion, garlic, basil, oregano, thyme, salt, and pepper to the saucepan and mix everything together.
- Spoon the beef and rice mixture into the hollowed-out bell pepper halves.
- Place the stuffed bell peppers in a large baking dish and bake for 30-35 minutes or until the bell peppers are tender and the cheese is melted and bubbly.
- Serve hot.
Spaghetti Squash
Ingredients:
- 1 large spaghetti squash
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper.
- Place the spaghetti squash halves cut side down on a baking sheet and bake for 30-35 minutes or until the flesh is tender and easily pierced with a fork.
- Once the spaghetti squash is cooked, let it cool for a few minutes. Then use a fork to scrape the flesh out into spaghetti-like strands.
- In a large baking dish, layer the spaghetti squash strands on the bottom. Spoon the tomato sauce over the spaghetti squash and sprinkle with mozzarella cheese and Parmesan cheese.
- Bake for 10-15 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves, if desired, and serve.
Fruit Kebabs
Ingredients:
- 1 pint strawberries, hulled and cut in half
- 1 large cantaloupe, peeled and cut into bite-sized pieces
- 1 large honeydew melon, peeled and cut into bite-sized pieces
- 1 large pineapple, peeled, cored, and cut into bite-sized pieces
- 8 large skewers
- Lemon juice (optional)
Instructions:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Begin skewing the fruit, alternating between the different fruits, until all of the fruit is used.
- If desired, brush the fruit with lemon juice to prevent browning.
- Grill the fruit kebabs over medium heat for 5-7 minutes or until the fruit is slightly charred and heated through.
- Serve hot or cold.
Hummus and Veggies
Ingredients:
- 1 cup chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1/4 cup water
- 1/4 cup olive oil
- 1 cup chopped veggies (carrots, cucumbers, bell peppers, etc.)
- Pita bread or crackers for dipping (optional)
Instructions:
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, salt, and water. Pulse until smooth.
- With the food processor running, slowly pour in the olive oil and continue to blend until the hummus is creamy and smooth.
- Serve the hummus with the chopped veggies and pita bread or crackers for dipping, if desired.
Roasted Nuts
Ingredients:
- 2 cups mixed nuts (almonds, pecans, cashews, etc.)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
Instructions:
- Preheat oven to 350°F (180°C).
- In a large bowl, mix together the nuts, olive oil, salt, sugar, paprika, cumin, and cayenne pepper, if using.
- Spread the nut mixture evenly on a baking sheet.
- Roast the nuts in the oven for 10-15 minutes or until they are golden brown and fragrant.
- Let the nuts cool completely before serving or storing in an airtight container.