Pursuing my passion for discovering delicious and nourishing recipes knows no bounds. In this article, I shall share my most reliable, lip-smacking favorites, such as:
– Avocado toast with smoked salmon (a.k.a.

the best open-faced sandwich on the planet). – A farro bowl (or some kind of grain bowl) with plenty of colorful ingredients and quinoa.

– An incredibly nutritious lentil soup. And as if those aren’t enough, I will also explain how to prepare these following main courses.

– Pesto with zoodles. – Tacos with sweet potatoes and black beans.

The 10 Best healthy recipes

1. Avocado Toast with Smoked Salmon

Creamy smashed avocado, with a hint of lemon and together with the smoky flavor from the salmon, makes for an incredible topping to any piece of toast. The base of this dish takes sourdough or whole grain or crispy bread of choice to the next level.

Toast your bread, then smash or spread the avocado on top and enhance with salt, pepper, and the optional red pepper flakes or dill; serve. These optional toppings take your avocado toast to the next level.

Ingredients

2 slices of whole-grain or sourdough bread
1 ripe avocado
4 oz smoked salmon
1 tablespoon lemon juice
Salt and pepper to taste
Optional: a pinch of red pepper flakes
Optional: fresh dill for garnish

Instructions

1. Brown and crisp the slices of bread until they are golden. Toasting involves more than just putting the bread in a toasting machine and pushing down a lever. You could bake, pan-fry, or even use the broiler (as in Step 10) to achieve varying degrees of toasty-ness. That’s the toast!

2. As the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl. With a fork, mash the avocado, adding lemon juice, salt, and pepper to taste.

3. Evenly distribute the mashed avocado on each slice of toast.

4. Smoked salmon is a wonderful topping for toast. If you want, you can go all out and make the toast fancy, garnishing with dill sprigs and serving it with a side of crushed red pepper so folks can amp up the heat to their liking.

2. Quinoa Buddha Bowl

The Quinoa Buddha Bowl includes a colorful and healthful array of ingredients: quinoa, chickpeas, spinach, cherry tomatoes, and avocado. These foods, together with a tahini and lemon juice dressing, make delicious and nourishing meals.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup chickpeas, drained and rinsed
• 1 cup baby spinach leaves
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. In a medium pot, combine the quinoa and water. Using a fire in the medium to medium-high range, bring the combo to a boil. When boiling, reduce the heat to low, cover, and allow to simmer for about 15 minutes. The quinoa should be fully cooked, and the water should be fully absorbed in this time frame. Result should be fluffed with a fork.

2. Set the bowl with these contents: cooked quinoa, chickpeas, spinach, cherry tomatoes, and avocado.

3. Whisk the tahini, lemon juice, salt, and pepper together in a small bowl to make the dressing. Drizzle over the bowl and serve right away.

3. Cauliflower Fried Rice

Cauliflower and fried rice are not two things you usually see together, but they make a pretty good pair. The key to this recipe is getting the right texture in the cauliflower, which isn’t as easy as it sounds.

If you don’t have a food processor, use a box grater to rice the cauliflower. And don’t overcook the riced cauliflower; it should still be al dente when you mix it with the other ingredients.

Also, cauliflower fried rice is highly adaptable; you can add quite a few things to it and not mess it up. It’s also gluten-free, so soy sauce is not a problem.

It’s one of my favorite healthy dishes.

Ingredients

• 1 medium head of cauliflower, riced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 cup mixed vegetables (like peas, carrots, and corn)
• 3 tablespoons soy sauce
• 2 green onions, sliced

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until it becomes fragrant, which takes about 30 seconds.

2. Incorporate the riced cauliflower into the skillet. Prepare it by cooking and occasionally stirring it until it becomes tender. This process should take you about 5-7 minutes.

3. Move the cauliflower to one side of the skillet, and then add the remaining tablespoon of olive oil to the empty side. Pour the beaten eggs into the skillet and scramble until fully cooked. Mix the eggs with the cauliflower.

4. Put the mixed vegetables and soy sauce into the skillet. Combine them with the rest of the contents of the skillet and let them cook for another 2-3 minutes. Slice some green onions, and use them to garnish the dish before you serve it.

4. Overnight Oats

Oats taken overnight provide a direct, nutritious path to breakfast. My favorite mixture involves the following in a single quart container.

1. 2 cups of milk, although I sometimes use part milk and part low-fat yogurt for an extra protein boost.

2. 2 cups of old-fashioned rolled oats (not quick-cooking or instant).

3. 8 teaspoons of chia seeds (for thickening).*
4.

2 teaspoons of vanilla (or other flavoring; see note). 5.

A generous amount (about 3 cups) of mixed berries (fresh or frozen) in and on top of the oats. This refrigerated mixture is good for 3 to 4 days, but I might keep it longer in the fridge during the winter.

*Note: Chia seeds can cause some people to bloat. If you don’t have that issue, feel free to use more and/or not skip this ingredient.

Ingredients

1/2 cup old-fashioned rolled oats
1/2 cup milk (dairy or non-dairy)
1/4 cup Greek yogurt
1 tablespoon chia seeds
1 tablespoon honey or maple syrup
1/4 teaspoon vanilla extract
1/4 cup fresh or frozen berries

Instructions

1. In a container or jar with a lid, mix together the oats, milk, Greek yogurt, chia seeds, honey, and vanilla extract.

2. Blend thoroughly to guarantee that every component is uniformly blended.

3. Fresh or frozen berries can be used to top the mixture.

4. Close the container tightly and place it in the refrigerator for at least 4 hours or preferably overnight before serving.

5. Zucchini Noodles with Pesto

Turn fresh zucchini into a nutritious dish by making Zucchini Noodles with Pesto. This delightful meal combines spiralized zucchini with a flavorful pesto made from basil, pine nuts, Parmesan cheese, and garlic.

Ingredients

2 medium zucchinis
1 cup fresh basil leaves
1/4 cup pine nuts
1/3 cup grated Parmesan cheese
1 clove garlic
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions

1. Use a spiralizer to turn the zucchinis into noodles, or use a vegetable peeler to create thin strips.

2. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until the mixture is very fine and almost creamy.

3. While running the food processor, add the olive oil in a slow, steady stream, and process until the mixture is a smooth and cohesive pesto. Season to taste with salt and freshly ground black pepper.

4. Mix the pesto into the zucchini noodles and serve instantaneously. The noodles don’t take well to being held for any length of time.

6. Chickpea Salad Sandwich

The Chickpea Salad Sandwich is a wonderful vegetarian choice. It stars mashed chickpeas.

They are combined with either mayonnaise or Greek yogurt. Then, mix in the following elements.

List:
1. Mustard (Dijon is good).

2. Juice (lemon).

3. Crunchy (celery and red onion).

4. Seasoned (to your liking).

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, finely chopped
• 2 tablespoons red onion, finely chopped
• Salt and pepper to taste

Instructions

1. In a bowl of medium size, use a fork or potato masher to mash the chickpeas until they are mostly mashed, with some chunks still remaining.

2. Combine the mashed chickpeas with the mayonnaise or Greek yogurt, Dijon mustard, and lemon juice.

3. Incorporate the chopped celery and red onion. Add salt and pepper to taste.

4. Serve the mixture of chickpeas on whole-grain bread or in a wrap, with lettuce and tomato if desired.

7. Turmeric Golden Milk Latte

A warm, comforting drink, Turmeric Golden Milk Latte, is made with unsweetened almond milk, turmeric powder, ground cinnamon, and ginger; it is sweetened with either maple syrup or honey, and this delightful beverage is further enhanced with vanilla extract and a pinch of black pepper. To make a serving of this drink, you can use either the stovetop method or an immersion blender.

Ingredients

• 2 cups unsweetened almond milk (or any milk of your choice)
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon maple syrup or honey
• 1/4 teaspoon vanilla extract
• Pinch of black pepper

Instructions

1. In a tiny saucepan, combine the almond milk, turmeric powder, cinnamon, ground ginger, maple syrup, vanilla extract, and black pepper.

2. Over medium heat, whisk frequently until the mixture is hot but not boiling, 5 to 7 minutes.

3. Serve warm in a mug, and enjoy your golden milk. For a latte-like finish, consider frothing the milk first.

8. Sweet Potato and Black Bean Tacos

I prepare Black Bean and Sweet Potato Tacos with roasted sweet potatoes. I season the sweet potatoes with cumin and chili powder and combine them with black beans to make the filling.

I serve the filling in warm corn tortillas.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 8 small corn tortillas
• Salt and pepper, to taste

Instructions

1. Heat your oven to 400°F (200°C). Mix the cubed sweet potatoes in a large bowl with olive oil, cumin, and the other spices. When the oil and seasonings are coating the sweet potatoes evenly, spread them on a large, rimmed baking sheet. Roast until tender, slightly caramelized, and light brown, about 25-30 minutes.

2. As the sweet potatoes roast, the black beans can be warmed in a pan over medium heat. Beans should be moistened with a little bit of water if they are too thick. After being warmed and thickened to the desired consistency, the beans get seasoned with salt and pepper. Then they are kept warm in the pan until the sweet potatoes are done.

3. Heat the corn tortillas in a skillet over medium heat or over a gas flame until they are workable.

4. To put together the tacos, split the roasted sweet potatoes and black beans between the tortillas. Add any desired toppings—avocado, cilantro, or lime wedges, for example—to your tacos. Serve immediately.

9. Acai Bowl

An acai bowl is a healthful dish with the consistency of a smoothie that is made by blending frozen acai puree, almond milk, banana, mixed berries, and honey (the last of which is used somewhat controversially, due to recent health research). Topping the bowl with texture and flavor, in a manner not dissimilar to how one would complete any kind of sundae, are granola, fresh slices of fruit, and coconut flakes.

Ingredients

1 packet of frozen acai puree
1/2 cup of almond milk (or preferred milk)
1 banana
1/2 cup of mixed berries (such as strawberries, blueberries, or raspberries)
1 tablespoon of honey or agave syrup
Granola (for topping)
Fresh fruit slices (such as kiwi or banana) and coconut flakes (for topping)

Instructions

1. In a blender, blend the acai puree, almond milk, banana, mixed berries, and honey.

2. Combine until smooth and thick, adjusting the consistency by adding more almond milk if needed.

3. Blend the acai mixture until smooth and pour it into a bowl. Top it with granola and fresh slices of fruit. Sprinkle coconut flakes on top, if desired.

10. Lentil Soup

Lentil soup is a dish that features lentils simmered in vegetable broth. It is a hearty, comforting meal that is packed with chopped onion, sliced carrots, minced garlic, and a hint of cumin.

The soup is seasoned with salt and pepper, making it a perfect candidate for a “durt” haccp.

Ingredients

• 1 cup lentils, rinsed and drained
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a big pot, a little olive oil is heated at medium temperature. The chopped onion is added and stirred in until it’s translucent. That’s how you make the “sofrito,” a cooking base used in many Spanish and Latin American dishes.

2. Incorporate the garlic, carrots, and cumin, and keep cooking for another 2 minutes until they are aromatic.

3. In the pot, add the lentils and the vegetable broth, and bring to a simmer. Cover and cook for 25 to 30 minutes or until the lentils are tender.

4. Taste before serving, then salt and pepper if necessary.