Healthy Food Recipes

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healthy recipes

 

This is a collection of healthy food recipes I’ve used many times. Two of the biggest parts of being healthy is food and exercise.  Feed yourself garbage and you are going to look and feel like garbage. Feed yourself healthy and organic foods, and you’ll have more energy and smile more each day.

Check out these healthy food recipes and give them a try.

SOUPS

CURRIED CARROT AND SWEET POTATO SOUP RECIPE

CREAMLESS CREAM OF CAULIFLOWER SOUP RECIPE

SALADS

BENEFITS OF QUINOA

STRAWBERRY AND QUINOA SALAD RECIPE

GARLIC  MUSHROOM QUINOA RECIPE

QUINOA GREEK SALAD

 

healthy recipes

Chicken Zoodle “Lo Mein” For Two Recipe

This faux lo mein dish is made with zoodles (zucchini noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make, quicker than waiting for your take-out to get delivered!To make the zoodles, you can use a vegetable spiralizer such as the Paderno Spiral Vegetable Slicer or a mandolin fitted with a julienne blade although the spiralizer is so much easier and safer.Since zucchini releases a lot of water as it cooks, I use it to my advantage and purposely leave the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) the liquid from the zucchini thins the sauce, and it comes out perfect.Chicken Zoodle “Lo Mein.”
Servings: 2 • Size: 1/2 recipe • Old Points: 6 • Weight Watcher Points+: 7
Calories: 297 • Fat: 8 g • Carb: 28 g • Fiber: 5 g • Protein: 30 g • Sugar: 10 g
Sodium: 687 mg (without salt) • Cholest: 83 mgIngredients:For the sauce:

  • 1/2 cup reduced sodium chicken broth*
  • 1 tbsp reduced sodium soy sauce (use tamari for gluten-free*)
  • 1 tbsp oyster sauce*
  • 1/2 tbsp rice wine
  • 1 tbsp cornstarch

 For the zoodles:

  • 2 medium zucchini, ends trimmed
  • 8 oz skinless, boneless chicken breast, cut into short, thin strips
  • kosher salt, to taste
  • 2 tsp grapeseed or canola oil, divided
  • 3/4 cup sliced bok choy
  • 1/2 cup sliced mushrooms such as shiitake
  • 1/2 cup shredded carrots
  • 3 scallions, sliced into 1-inch pieces on the diagonal
  • 1/2 tbsp grated fresh ginger
  • 2 garlic cloves, chopped

*check labels for gluten-freeDirections:

For the sauce – in a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.

Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long, so they’re easier to eat.

Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.

Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger, and garlic. Cook until crisp-tender, 2 to 3 minutes. Set aside with the chicken.

Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.Add the zucchini noodles to the sauce, mixing so the zucchini is covered with sauce, and cook until the zucchini is tender 2 minutes.Add the chicken and vegetables to combine, and then divide between two serving bowls.

Spaghetti Squash Enchilada Bowls Recipe

Healthy eating recipes spaghetti squash is amazing
Spaghetti Squash Enchilada Bowls
Servings: 4 • Serving Size: 1 bowl • WW Points+: 5 • Smart Points: 4
Calories: 183 • Fat: 10 g • Sat Fat: 0.5 g • Protein: 10 g • Carb: 18.5 g • Fiber: 3.5 g 

Sugar: 6 g • Sodium: 790 mg • Cholesterol: 15 mg

 Ingredients:
  • 2 small spaghetti squash
  • 2 teaspoons olive oil
  • 1/8th tsp kosher salt
  • black pepper, to taste
  • 1 1/3 cups homemade enchilada sauce (see here)
  • 1 cup part-skim shredded Mexican cheese blend
  • chopped cilantro and scallions for garnish
Directions:
Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
 
Once the squash is cool enough to handle, use a fork to scrape the inside, so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full. 
 
Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Organic butter recipe in minutes

Most of the butter found in grocery stores is not healthy, because it is made from pasteurized milk. Homemade organic butter is very healthy as it still contains many of the vitamins and minerals found in raw milk.  Butter is packed with Vitamin A.  Vitamin A is vital for the health of our eyes, skins, tissues, membranes and teeth. It plays a role in gene transcription. Butter consists of mostly short and medium chain fatty acids. These fatty acids can protect against cancer.

 HOW TO MAKE ORGANIC BUTTER

Ingredients

  • 2 cups organic heavy cream
  • sea salt, to taste

Method

  • Pour cream into food processor and process for about 10 minutes.  It will turn to a thick whipped cream first.
  • Continue processing until it turns grainy and separate into butter and buttermilk.  Drain buttermilk from butter.
  • Scrape butter from the sides.  Put in a clean bowl.  Place your butter in a colander and strain off the buttermilk.
  • Rinse the butter with cold water, gently turning the butter with a spoon while the cold water runs over it until the water runs clear.
  • When the butter is clean, squeeze more liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
  • You can keep it in a jar or bowl, and store it in the fridge, or the freezer. This type of butter can last for several months before going bad.

You can also make amazing compound butter which kids love. According to MotherEarthLiving.com these are some fun combos to try with softened, unsalted butter:

  • Lemon zest and snipped parsley
  • Snipped fresh Thai basil, chopped garlic, and chopped, drained, pickled ginger
  • Crumbled feta cheese and chopped kalamata olives
  • Grated Parmesan cheese and snipped fresh basil
  • Grated ginger and sesame oil
  • Snipped fresh cilantro, lime zest, and Sriracha, or hot sauce
  • Coarsely ground black pepper and sea salt
  • Orange zest, chopped fresh, or dried cranberries and snipped fresh sage
  • Chopped pecans and honey
  • Orange zest, maple syrup, and blueberries

 

Olive Garlic Cracker Recipe

healthy olive crackers with almond flour recipe

 

 Ingredients
  • 2 cups almond flour (any brand will work here)
  • ½ cup green olives, diced
  • 1 egg, whisked
  • 1 tbsp grass-fed butter, melted (Ghee
    or coconut oil, MCT oil or Macadamia Nut Oil, or olive oil
  • ¼ tsp or more sea salt
  • ¼ tsp garlic powder
Instructions
  1. Combine flour, salt, and garlic in a large mixing bowl and add ithe olives
  2. Pour the melted butter and egg over the mixture and stir until combined
  3. Place the dough on a piece of parchment paper with another piece of parchment placed over top
  4. Press the  dough a bit and then roll it out with a rolling pin until it’s about ⅛-1/4 inch thick
  5. Using a pizza cutter or sharp knife, cut the crackers into the desired size
  6. Bake at 350 for 15-20 minutes or until golden on top
  7. Store in an airtight container, glass is my favorite

I make these all the time for the hubby and he loves them. Keeps his sugar numbers down and he’s happy. lol,  I have played with this recipe and found I add garlic salt, a lot more and throw in some cumin and it tastes even better. Also, I use coconut or olive oil.  I made them with deli Blk olives, the strong flavored ones…oh my, so good.  The parchment paper is a must, and you’ll learn very fast how to roll them out and cut them the easiest for you.

Have to add a healthy sweet.

Sugar-Free Grain Free Vanilla Wafers Recipe

healthy vanilla cookies to bake recipe

Ingredients
  • 1/2 cup coconut flour
  • 1/2 cup Swerve sweetener or other granulated sugar-free sub
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1/2 tsp vanilla liquid stevia
Instructions
  1. Add the first 4 ingredients to your stand mixer and blend on low to combine.
  2. Place the remaining ingredients into the mixer and blend on medium speed until thoroughly incorporated.
  3. Place a large piece of parchment paper or plastic wrap on the counter and form the dough into a cylinder shape.
  4. Wrap tightly and place in the fridge for 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Unwrap the dough and slice into 18 cookies.
  7. Place them onto a Silpat lined or parchment lined baking sheet.
  8. Bake for 12-14 minutes until golden brown around edges.
  9. Allow to cool slightly before removing, about 10 minutes.
  10. Enjoy or store in an airtight container.

A side note, I put some unsweetened coconut in it also..adds more coconut taste.  Soooo good!

Baked Cinnamon Apple Chips Recipe

healthy apple chips recipe

Ingredients
  • 1-2 apples (I used Honeycrisp)
  • 1 tsp cinnamon
Instructions
  • 1
    Preheat oven to 200 degrees.
  • 2
    Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
  • 3
    Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, occasionally flipping, until the apple slices are no longer moist. Store in airtight container.