I am extremely happy to present to you the healthy, savory, and most of all, beloved recipes that I prepare with great enthusiasm in my kitchen. These recipes are a vibrant bunch, and they’re loaded with flavor, whether we’re talking about the Avocado Toast with Poached Egg or the Spinach and Feta Stuffed Chicken.
They’re delightful, nutritious meals. And if you want something that really has some gusto, try the Quinoa and Black Bean Salad Como Bocas.
Or Nourishing Lentil and Vegetable Soup. Both dishes serve up the kind of hearty, satisfying meal that rainy days call for.
The 12 Best healthy and tasty recipes
1. Avocado Toast with Poached Egg
Poached Egg on Avocado Toast combines creamy mashed avocado with perfectly poached eggs on whole-grain or sourdough bread. Seasoned with salt, pepper, and optional garnishes like red pepper flakes or chives, it’s a nutritious breakfast delight.
Ingredients
- 2 slices of whole-grain or sourdough bread
- 1 ripe avocado
- 2 large eggs
- 1 tablespoon white vinegar
- Salt and pepper to taste
- Optional: red pepper flakes or chives for garnish
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Instructions
1. Brown the slices of bread to your desired level of darkness.
2. Following is the way to make guacamole in a sentence:
1. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
2. Mash the avocado with a fork and season with salt and pepper to taste.
3. Take a saucepan and fill it with approximately 2-3 inches of water. Pour in the white vinegar and bring it all to a simmer. Take each egg and crack it into a small cup. Carefully slide the eggs from the cup into the poaching liquid. Allow the eggs to cook for 3-4 minutes. You want the whites set and the yolks runny.
4. Toast the bread and then spread the mashed avocado over it. Place a poached egg on top of each slice, and if you’d like, add some chopped chives or red pepper flakes to give it some extra flair. However you decide to dress your dish, hit it with a little more salt and pepper if needed before serving.
2. Quinoa and Black Bean Salad
Refreshing and colorful, the meal consisting of quinoa and black beans is an ideal way to obtain a sound nutritional profile. The dish features the main ingredients of quinoa, black beans, and cherry tomatoes, along with complementary components such as red onion and cilantro, and a dressing of olive oil and lime juice to round out the flavors.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Instructions
1. In a medium saucepan, combine the quinoa and water and bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for approximately 15 minutes, or until the quinoa has absorbed all the water and is cooked to fluffy perfection. Remove from heat, let cool slightly, and then use a fork to fluff the quinoa.
2. In a big bowl, mix together the quinoa that has been cooked, the black beans, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, combine olive oil and lime juice and whisk together. Pour the dressing over the quinoa mixture and toss to combine. Adjust seasoning with salt and pepper to taste.
4. Whether you serve it chilled or at room temperature, enjoy the salad!
3. Cauliflower Pizza Crust
The pizza crust made from cauliflower is a fantastic, low-carb stand-in for the usual wheat-based pizza crust. Flourishes of cauliflower, along with an abundance of the other savory ingredients—Parmesan and mozzarella cheeses, oregano, and garlic powder—result in a pizza crust that not only holds your toppings but also tastes good.
Ingredients
- 1 small head of cauliflower, cut into florets
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 large egg, lightly beaten
- Salt and pepper to taste
Instructions
1. Set the oven to 425°F (220°C) to heat. Line a baking sheet with parchment paper.
2. Cauliflower florets should be put in a food processor and processed until they look like fine crumbs. They should be microwaved on high for about 5 minutes before (and this is important) cooling and then squeezing out all of the moisture that can be extracted using a clean dish towel.
3. In a mixing bowl, blend together the cauliflower, Parmesan cheese, mozzarella, oregano, garlic powder, the egg that has been beaten, and a little bit of salt and pepper. Beat and mix until the mixture is completely blended.
4. Form the mixture into a circular shape on the baking sheet, approximately 1/4 inch thick. Bake for approximately 15-20 minutes, or until the crust is golden brown and firm. Remove the pan from the oven, and add your toppings before returning the pizza to the oven until the pizza is hot and the cheese is melted.
4. Zucchini Noodles with Pesto Sauce
Zucchini Noodles with Pesto Sauce is a cool dish that features spiralized zucchini, fresh pesto, and cherry tomatoes. The squash, oily and nutty pine nuts, and fresh basil ($30.63) make for a pseudo-dairy pesto sauce that clings deliciously to the noodles.
I prefer to serve it just warm with the Parmesan cheese ($5.29) partially melted, so the sauce can get an extra layer of richness.
Ingredients
Zucchini (4 medium-sized)
Pesto sauce (1 cup, store-bought or homemade)
Cherry tomatoes (1 cup, halved)
Olive oil (1 tablespoon)
Parmesan cheese (¼ cup, grated)
Pine nuts (2 tablespoons, optional)
Salt and pepper to taste
Instructions
1. Rinse the zucchinis thoroughly and cut off the ends. Using a spiralizer or julienne peeler, make the noodles out of zucchini.
2. In a large pan, over medium heat, warm olive oil. Add the zucchini noodles, and sauté for about 2-3 minutes until just tender.
3. Take the pan off the heat and add the noodles with pesto sauce, tossing them (and the sauce) until both are well-coated. Then, and this bit is important, mix in the halved cherry tomatoes. And your work is done.
4. To serve, add grated Parmesan cheese and pine nuts on top. To finish, season with salt and pepper.
5. Overnight Chia Pudding
A healthy and convenient breakfast or snack that can be prepared the night before is Overnight Chia Pudding. Chia seeds are the main ingredient; they are combined with almond milk and maple syrup and are given a flavor boost with vanilla and cinnamon.
They are served with fresh berries and are sometimes made with nuts for added crunch.
Ingredients
1/4 cup chia seeds
1 cup almond milk (or milk of choice)
1 tablespoon maple syrup (or honey)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Fresh berries for topping
Nuts or seeds for garnish (optional)
Instructions
1. In a bowl or jar, combine chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon. Mix well to guarantee the uniform distribution of chia seeds.
2. Put the mixture in the refrigerator and cover it. Let it sit in the refrigerator overnight or for at least 4 hours until the mixture reaches a pudding-like thickness.
3. Prior to serving, ensure that the pudding is thoroughly stirred to eliminate any clumps. Add fresh berries on top and, if you like, a dusting of nuts or seeds. Then dig in!
6. Sweet Potato and Kale Buddha Bowl
Sweet Potato and Kale Buddha Bowl
A wholesome meal in a dish that combines roasted sweet potatoes seasoned with paprika; kale, massaged with lemon; and fluffy quinoa.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 6 cups kale, chopped and stems removed
- 1 tablespoon lemon juice
- 1 cup cooked quinoa
Instructions
1. Heat the oven to 400°F (200°C) before proceeding. The sweet potatoes must be diced first, then mixed in a good-sized bowl with olive oil, paprika, salt, and pepper. The potatoes need to be spaced out on a half-sheet pan—that’s a 13 x 18-inch pan, for those keeping track. Roast the sweet potatoes in the oven for 25–30 minutes, shaking the pan halfway through, until tender and slightly browned.
2. As the sweet potatoes roast, take a large bowl and plenary with the kale, giving it a thorough massage with lemon juice and a pinch of salt until the kale is softened and reduces in volume.
3. To construct the Buddha bowl, put a serving of cooked quinoa and massaged kale in every bowl. Crown with roasted sweet potatoes. Serve warm or at room temperature.
7. Lentil and Vegetable Soup
Lentil and Vegetable Soup weds nutritious lentils with sautéed onions, carrots, and celery in a brothy vegetable backdrop, enhanced by the earthy depth of ground cumin. The soup is a flop-proof, perfect-for-any-season dish.
Hearty, delicious, and with a genuine sense of comfort in every bowl, it’s just the thing for any kind of day.
Ingredients
1 cup lentils, rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 teaspoon ground cumin
Instructions
1. In a large pot, over medium heat, warm the olive oil. Then, add in the diced onion, carrot, and celery. Sauté for roughly 5 minutes, or until the vegetables soften and begin to turn translucent.
2. Incorporate the rinsed lentils and ground cumin into the mixture, thoroughly coating the lentils with oil and spices.
3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender. Before serving, adjust the seasoning with salt and pepper to taste.
8. Grilled Salmon with Avocado Salsa
Salmon fillets fresh from the grill, bring a delicate flavor that pairs well with the creamy avocado, zesty lime juice, and crunchy vegetables in this Grilled Salmon with Avocado Salsa dish. The ingredients include:
– Fresh salmon fillets
– Olive oil
– Black pepper
– Avocado
– Tomato
– Red onion
– Cilantro
Ingredients
Fresh salmon fillets (4 pieces, about 6 ounces each)
Olive oil
Salt
Black pepper
Lime (1, juiced)
Avocado (1, diced)
Tomato (1, diced)
Red onion (1/4, finely chopped)
Fresh cilantro (2 tablespoons, chopped)
Instructions
1. Set your grill to medium-high heat. Use olive oil to brush the salmon fillets, then season them very generously with salt and black pepper.
2. Skin-side down, place the salmon fillets on the grill, and let them cook for 4-5 minutes per side until they’re opaque and flake easily with a fork.
3. As the salmon grills, get the avocado salsa ready. In a bowl, combine the avocado, tomato, red onion, cilantro, and lime juice. Don’t forget to season with salt.
4. The freshly made avocado salsa can be served atop the grilled salmon.
9. Greek Yogurt Parfait
The healthy and uncomplicated dish known as a Greek Yogurt Parfait combines smooth Greek yogurt, sun-ripened berries—strawberries, blueberries, or raspberries shimmering in the summer sun; a handful of crunchy granola; and a honey or maple syrup drizzle to round out the tastes and textures of this not-too-healthy breakfast. The parfait can go sweet, or, as some posts have suggested, you can make savory versions with Greek yogurt, roasted vegetables, and nuts.
Ingredients
Greek yogurt
Fresh berries (such as strawberries, blueberries, or raspberries)
Granola
Honey or maple syrup
Nuts or seeds (such as almonds or chia seeds)
Instructions
1. Start with a healthy dollop of Greek yogurt in the base of a glass or small bowl.
2. Place a small number of newly picked berries on top of the yogurt, followed by a scattering of granola.
3. Put a small drizzle of honey or maple syrup on top of the granola.
4. Continue layering until you get the thickness you want, and top with nuts or seeds for an extra crunch.
10. Turmeric Golden Milk Latte
Turmeric Golden Milk Latte
a snug drink that unites milk, turmeric, ground cinnamon, honey or maple syrup, vanilla (or, in some recipes, almond) extract, and a tiny bit of black pepper. Sip it while it warms your hands and your insides.
Ingredients
- 2 cups of milk (dairy or plant-based)
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 1 tablespoon of honey or maple syrup
- 1/2 teaspoon of vanilla extract
- Pinch of black pepper
- Pinch of ground ginger (optional)
Instructions
1. In a small saucepan, mix the milk, turmeric, cinnamon, black pepper, and ginger (if using).
2. Warm the mixture over medium heat, stirring often, until hot but not boiling.
3. Take it off the burner and mix in the honey (or maple syrup) and the vanilla extract.
4. Serve your Turmeric Golden Milk Latte in mugs and enjoy it warm.
11. Almond Flour Pancakes
Discover Almond Flour Pancakes, a delicious breakfast alternative made with almond flour, eggs, unsweetened almond milk, and a hint of maple syrup. These pancakes are lofty and ideal for a health-giving jump-start to your morning.
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
1. In a bowl of medium size, combine the almond flour, baking powder, and salt. Using a whisk, mix these ingredients together well.
2. In another bowl, beat the eggs and mix them with the almond milk, maple syrup, and vanilla extract.
3. Combine the wet ingredients with the dry ingredients, stirring until you have a smooth batter.
4. Preheat a non-stick skillet over medium heat. Pour in the batter to form small rounds. Cook for 2-3 minutes on each side, until light brown and slightly puffed. Serve warm with toppings of your choice.
12. Spinach and Feta Stuffed Chicken
Spinach and Feta Stuffed Chicken starts with boneless chicken breasts, fresh spinach, and crumbled feta cheese. The dish marries the flavors of feta and chicken, but my favorite thing about this recipe is the addition of spinach.
To me, it’s the secret ingredient.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1 clove garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Toothpicks or kitchen twine
Instructions
1. Heat your oven to 375°F (190°C). Mix the chopped spinach, crumbled feta cheese, and minced garlic in a bowl.
2. Make a pocket in each chicken breast by slicing it horizontally. Stuff each pocket with a mixture of spinach and feta.
3. Toothpicks or kitchen twine can be used to secure the openings. The chicken breasts may be seasoned with salt and pepper.
4. In a safe skillet for the oven, heat olive oil over medium-high heat. Stuff chicken breasts and sear them for 2-3 minutes on either side until they are golden brown. Put the skillet in the oven and bake the chicken for 20-25 minutes. Make sure that it is cooked all the way through before serving, and remove any toothpicks that may be holding the stuffing in before you dig in.
