Healthy Breakfast, Lunch, Dinner and Dessert Recipes
It's no secret. We love to eat. Especially things that are not only healthy, but also taste good too. Below we found some tasty recipes you can try for breakfast, lunch, dinner and of course, dessert.
What you’ll need:
12 large eggs
4 cooked chicken sausages, diced
1 large onion, chopped
1 bell pepper, finely chopped
5 large kale leaves (or spinach), rib removed and chopped
1 tbsp avocado or olive oil
¼ cup milk or water
1 tsp baking powder
12 whole wheat burger thin buns, English muffins or bagels
12 slices of real cheese
Salt
Cooking spray
Instructions:
1. Saute veggies: preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally. Add bell pepper and saute for 3 minutes more. Add kale, a pinch of salt and pepper; saute for another minute, stirring contents.
2. Cook eggs: preheat oven to 375 degrees F and spray bottom and sides of large 16X11 baking sheet liberally with cooking spray.
3. In a large bowl, add eggs, milk, baking powder, a pinch of salt & pepper; whisk well.
4. Add cooked veggies and sausage; stir well.
5. Pour onto prepared baking sheet distributing sausage and veggies evenly with a fork. Bake for 25 minutes uncovered.
6. Remove eggs from the oven. Using a flat spatula loosen eggs from the edges of the baking sheet then cut into 12 squares carefully loosening on the bottom.
7. Assemble eggs, cheese and buns.
***These can be premade, frozen and reheated!
What you’ll need:
2 (15-oz.) cans of chickpeas, drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
½ red onion, thinly sliced
½ cup chopped kalamata olives
½ cup crumbled feta
Kosher salt
Freshly ground black pepper
½ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
¼ tsp. red pepper flakes
Instructions:
1. Make salad: in a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives and feta. Season with salt & pepper.
2. Make dressing: in a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
3. Dress salad with vinaigrette just before serving.
What you’ll need:
12 ounce salmon fillet, cut into 4 pieces
Course-grained salt
Freshly ground black pepper
Toasted almond parsley salsa, for serving
Baked squash, for serving
1 shallot
1 tbsp red wine vinegar
2 tablespoons capers, rinsed
1 cup fresh flat-leaf parsley
½ cup toasted almonds
Extra-virgin olive oil
Instructions:
1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet. Bake until salmon is cooked through, about 12 to 15 minutes.
3. Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
4. Roughly chop the capers, parsley and almonds. Add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.
What you’ll need:
3-4 large carrots, peeled and grated (2 cups packed)
¾ cup white whole wheat flour
¾ cup all-purpose flour
½ cup light brown sugar
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
1/8 tsp salt
1/3 cup chopped pecans
1/3 cup raisins
1/3 cup unsweetened apple sauce
2 large eggs
1 tsp vanilla extract
¼ cup unsweetened almond milk
2 tbsp melted coconut oil
½ cup fat-free cream cheese
½ cup nonfat Greek yogurt
2 tbsp maple syrup
Instructions:
1. Preheat oven to 350 degrees F and spray a 9X9-inch pan with coconut oil cooking spray. Set aside.
2. Peel and grate 2-3 large carrots. Place grated carrots on 2 pieces of paper towel and squeeze out as much moisture as possible.
3. Measure out 2 cups of carrots and then place into a large bowl along with the rest of the dry ingredients and mix.
4. In a medium bowl, mix together wet ingredients minus the coconut oil.
5. Add wet ingredients into the dry ingredients and mix. Finally, add in melted coconut oil and mix again.
6. Transfer batter into the 9X9 pan and into the oven. Bake at 350 degree F for 25-30 minutes. Let cake cool for ½ an hour before frosting.
7. While the cake is cooling place the fat-free cream cheese, nonfat Greek yogurt and maple syrup into a bowl and mix till smooth.
8. Once cake has cooled, frost and top with cinnamon and chopped pecans.