Log in

Healthy Recipes

Fuel your goals with chef-tested, macro-friendly recipes. Access the full library without an account for SEO visibility—log in to save favourites or add them to your diary.

Clear
Creamy Salmon Soup
Calories450 Kcal
Protein35 g
Fat22 g
Carbs28 g

Creamy Salmon Soup

OtherLacto Vegetarian3600 min

This simple salmon soup is made with canned salmon and a little onion, giving you a lot of flavor for very little work.

View ingredients & steps
Ingredients
  1. 2 tomatoes (chopped small)
  2. 1 teaspoon salt
  3. 1/2 teaspoon garam masala
  4. 1/2 teaspoon cumin powder
  5. 1/2 teaspoon chili powder
  6. 1 tablespoon safflower oil (or olive oil)
  7. 1/2 onion (chopped)
  8. 2 cloves garlic (minced)
  9. 1 medium potato (chopped small)
  10. 1 head broccoli (chopped)
  11. 1 splash lemon juice (fresh)
  12. Garnish: fresh chopped cilantro
  13. Optional: 1/4 teaspoon cayenne pepper
  14. 1 garlic clove, minced
  15. 1/4 cup extra-virgin olive oil, divided
  16. 1 teaspoon honey
  17. 1 teaspoon ground turmeric
  18. Kosher salt, for seasoning
  19. Freshly ground black pepper, to taste
  20. 2 (12-ounce) salmon fillets
  21. 1 (15-ounce) can red beets
  22. 2 red onions
  23. 1 tablespoon butter or margarine
  24. 1 tablespoon all-purpose flour
  25. 3 cups milk
  26. 1 slice of onion
  27. 1 can (16 ounces) salmon
  28. Dash of salt and pepper
  29. Garnish: parsley (chopped)
Directions
  1. First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that's easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough.
  2. Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
  3. Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
  4. Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.
  5. Gather the ingredients.
  6. Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.
  7. Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.
  8. Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes.
  9. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  10. Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.
  11. Peel the red onions and cut into rings.
  12. Place the beet slices or hearts and the raw red onion rings in a bowl.
  13. Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.
  14. Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes.
  15. In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.
  16. Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.
  17. Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.
  18. Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside.
  19. Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.
  20. Season with salt and pepper to taste and serve with a garnish of chopped parsley.
0
Bacon and Cheddar Chicken Strips
Calories925 Kcal
Protein71 g
Fat50 g
Carbs42 g

Bacon and Cheddar Chicken Strips

OtherNon-vegetarian2280 min

These bacon and cheddar coated chicken strips are incredibly easy, and the taste is out of this world. The chicken can be served as an appetizer or as a main di...

View ingredients & steps
Ingredients
  1. 6 strips bacon
  2. 1 1/4 cups panko bread crumbs
  3. 3/4 cup cheddar cheese (sharp, shredded)
  4. 1 1/2 pounds chicken breast halves (boneless)
  5. 1/4 cup all-purpose flour
  6. 1 large egg
  7. 2 tablespoons milk
  8. 2 teaspoons Dijon mustard (or similar gourmet mustard)
  9. Garnish: Ranch dressing or your favorite dips, for serving
Directions
  1. Heat the oven to 400 F (200 C/Gas 6).
  2. Line a large rimmed baking sheet, such as a jelly roll pan or half sheet pan, with foil. Spray the foil with nonstick cooking spray.
  3. Fry the bacon or bake it until crispy. Drain well on paper towels.
  4. Put the bacon, panko crumbs, and cheddar cheese in a food processor and pulse a few times, or until the mixture is fine. Transfer the crumbs to a wide, shallow bowl or a pie plate.
  5. In a small bowl, whisk the egg with the milk and Dijon mustard.
  6. Add the flour to another wide, shallow bowl or plate.
  7. Remove any excess fat from the chicken breasts and then slice them into strips.
  8. Dredge a chicken strip in the flour and then dip it into the egg mixture; roll it in the crumb mixture, pressing to help the crumbs adhere to the chicken. Repeat with the remaining chicken strips.
  9. Arrange the coated chicken on the prepared baking sheet.
  10. Bake the chicken strips for about 15 to 20 minutes, turning about halfway through the cooking time. Check for doneness with a food thermometer, if desired. Chicken must be cooked to the minimum safe temperature of 165 F (73.9 C).
0
Strawberry Chicken Salad With Champagne Vinaigrette
Calories342 Kcal
Protein14 g
Fat27 g
Carbs12 g

Strawberry Chicken Salad With Champagne Vinaigrette

OtherNon-vegetarian2400 min

With fresh sweet strawberries, crisp candied walnuts, red onions, feta cheese, and sliced chicken breast served over a bed of greens, this salad is a perfect su...

View ingredients & steps
Ingredients
  1. For the Dressing:
  2. 1/3 cup extra-virgin olive oil
  3. 1/4 cup champagne vinegar
  4. 2 tablespoons mustard (whole grain dijon)
  5. 1 tablespoon lemon juice (fresh-squeezed preferred)
  6. 2 tablespoons honey
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon fresh ground pepper
  9. 1/4 teaspoon garlic powder
  10. For the Salad:
  11. 9 ounces chicken (about 3 cups chopped chicken)
  12. 5 ounces baby spinach and kale mix
  13. 8 ounces strawberries (tops removed and quartered)
  14. 1 cup glazed walnuts
  15. 1 cup feta cheese
  16. 1/3 cup red onion (finely chopped)
Directions
  1. Gather the ingredients.
  2. Prepare the champagne dressing first by combining extra-virgin olive oil, champagne vinegar, whole grain dijon mustard, lemon juice, honey, salt, pepper, and garlic powder in a mason jar with lid.
  3. Secure the lid tightly and shake well until all ingredients are well-combined. Refrigerate while you prepare your salad.
  4. If starting with uncooked chicken breast, prepare chicken by lightly brushing 3 chicken breasts with olive oil and sprinkling with salt and pepper.
  5. Place in a foil or parchment paper-lined pan and bake on 350 F for 25 minutes until internal temperature of chicken reaches 165 F.
  6. Slice chicken into pieces. Rather than baking, the chicken breast may alternatively be grilled, but substituting boneless chicken breast.
  7. Combine chicken, quartered strawberries, walnuts, red onion, and feta cheese in a large bowl. Toss liberally. Top onto bed of mixed greens.
  8. Serve alongside champagne dressing - be sure to shake or whisk dressing well before serving, as ingredients will settle.
0
Tandoori Paneer Tikka
Calories302 Kcal
Protein9 g
Fat24 g
Carbs16 g

Tandoori Paneer Tikka

Indian cuisineVegan9900 min

Soft, juicy chunks of paneer marinated in tandoori masala and then grilled with veggies! This is a great dish to serve.

View ingredients & steps
Ingredients
  1. 3 tablespoons tandoori masala (homemade or store-bought, divided)
  2. 1/4 cup yogurt
  3. 5 to 6 tablespoons vegetable oil (or canola or sunflower cooking oil, divided)
  4. Kosher salt (to taste)
  5. 1/2 pound paneer (homemade or store-bought, cut into 30 (2-inch) cubes)
  6. 1 large onion (cut into 1-inch square pieces)
  7. 1 red bell pepper (deseeded and cut into 2-inch cubes)
  8. 1 green bell pepper (deseeded and cut into 2-inch cubes)
  9. 2 tablespoons chaat masala (available at Indian grocery stores)
  10. Lemon juice (to taste)
  11. Garnish: lemon wedges
Directions
  1. Gather the ingredients.
  2. Mix 2 1/2 tablespoons of tandoori masala with the yogurt, 2 tablespoons cooking oil, and salt to taste, and make a smooth paste.
  3. Put the paneer chunks in a bowl and pour the tandoori paste over it. Mix gently to coat the paneer. Cover and marinate in the refrigerator for two hours.
  4. Mix the remaining 1/2 tablespoon of tandoori masala with the onions to coat them well.
  5. Thread the marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.
  6. Preheat your grill on medium.
  7. Place the paneer skewers on the hot grill and brush with a little cooking oil.
  8. Grill until the paneer is light golden and the onions are soft. Do not overcook, or the paneer will become rubbery.
  9. Remove onto a plate and sprinkle with chaat masala.
  10. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.
  11. Enjoy!
0
Cold Chicken
Calories343 Kcal
Protein28 g
Fat18 g
Carbs20 g

Cold Chicken

OtherNon-vegetarian3000 min

This recipe for Cold Chicken is a family favorite. Incredibly simple to create, a whole chicken is boiled in a mixture of soy sauce before being garnished with ...

View ingredients & steps
Ingredients
  1. 1 small whole fryer chicken
  2. 1 cup either dark soy sauce or mushroom flavored soy sauce
  3. 1/3 cup rock sugar (or substitute with 4 tablespoons of granulated sugar)
  4. 6 whole star anise
  5. 1 thick slice fresh ginger
  6. For Garnish:
  7. 3 tablespoons scallions (finely chopped, green parts only)
  8. 2 tablespoons sesame seed oil
Directions
  1. Gather the ingredients.
  2. Place the chicken in a pot (it should fit fairly tightly).
  3. Add the soy sauce, rock sugar or granulated sugar, star anise, ginger and enough water to cover the chicken and bring to a rolling boil. Lower the heat and cook at a medium boil for 20 minutes, making sure to add boiling water as needed to keep the chicken covered.
  4. Turn off the heat and cover the pot with a tight fitting lid (use aluminum foil to help seal the pot if necessary). Let it cool completely in the covered pot. Remove the cooled chicken from the pot and drain. Do not discard the cooking liquid.
  5. Using a cleaver or a large knife, cut the chicken into serving pieces. Arrange the pieces on a serving platter, skin side up, so that it resembles a whole chicken.
  6. Add 1/4 cup of the cooking liquid. Brush the sesame seed oil over the skin and sprinkle the scallion on top. Serve at room temperature or chilled if you like.
  7. Enjoy!
0
Air Fryer Chicken Tenders
Calories624 Kcal
Protein59 g
Fat9 g
Carbs71 g

Air Fryer Chicken Tenders

OtherNon-vegetarian2400 min

Air fryer chicken tenders are crunchy on the outside, moist on the inside, and full of flavor. These chicken breast tenders are marinated in pickle juice to hel...

View ingredients & steps
Ingredients
  1. 1 pound boneless skinless chicken breasts (cut into 1-inch wide strips)
  2. 1 cup dill pickle juice
  3. 1 large egg
  4. 1 cup milk
  5. 2 teaspoons salt (divided)
  6. 1 1/2 cups flour
  7. 1 tablespoon powdered sugar
  8. 2 teaspoons ground black pepper
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon paprika
Directions
  1. Gather the ingredients.
  2. Add the chicken tender pieces to a bowl or plastic bag. Pour the dill pickle juice over the top. Cover and refrigerate for at least 30 minutes or up to 3 hours. Do not marinate overnight.
  3. Whisk together the egg, milk, and 1 teaspoon of the salt in a shallow bowl.
  4. Whisk together the flour, powdered sugar, black pepper, onion powder, paprika, and remaining 1 teaspoon of salt in a shallow bowl.
  5. Drain the chicken tenders and dip them into the dry mixture. Shake off the excess flour.
  6. Dip them into the egg mixture. Coat each tender completely.
  7. Dip them into the dry mixture again. Shake off the excess flour. Make sure to completely coat with flour. You don't want any wet spots. This will cause the tenders to stick to the air fryer basket.
  8. Preheat the air fryer to 400 F.
  9. Grease the basket of the air fryer with olive oil generously to prevent sticking. Add a single layer of the tenders and spray them with olive oil spray.
  10. Fry for 15 minutes. Pause half way through and flip the tenders. Spray them again with the olive oil spray and finish cooking.
  11. Repeat with remaining chicken tenders. Serve with your favorite dipping sauces.
0
Turkey Meatballs Baked With Parmesan Cheese
Calories280 Kcal
Protein28 g
Fat11 g
Carbs16 g

Turkey Meatballs Baked With Parmesan Cheese

OtherNon-vegetarian2100 min

These meatballs are made half with white meat ground turkey and half with turkey thighs to turn out moist and delicious. Wonderful in spaghetti sauce, these tur...

View ingredients & steps
Ingredients
  1. 2 pounds ground turkey
  2. 3/4 cup grated Parmesan cheese
  3. 3/4 cup soft fresh bread crumbs
  4. 1 large egg (lightly beaten)
  5. 2 teaspoons dried Italian seasoning or blend of dried leaf oregano and basil
  6. 2 teaspoons dried parsley flakes
  7. 1 teaspoon garlic powder
  8. 1 teaspoon salt
  9. Dash black pepper
  10. 3 to 4 tablespoons fine dry bread crumbs
Directions
  1. Gather the ingredients and preheat the oven to 375 F.
  2. Line a large baking sheet–such as a large half sheet pan or jelly roll pan–or two small jelly roll pans with nonstick foil.
  3. Combine turkey, cheese, 3/4 cup fresh bread crumbs, egg, Italian seasoning, parsley, garlic powder, salt, and pepper. Stir or mix on low speed of a stand mixer with paddle attachment until blended.
  4. Shape into small meatballs, about 3/4 ounce each. Use a small cookie scoop or weigh them as you shape them to keep them even in size.
  5. Roll the meatballs in the fine dry bread crumbs to lightly coat; then arrange them on the baking sheet and dust with the dry bread crumbs.
  6. Bake for 20 to 25 minutes or until browned and cooked through. If you make larger meatballs, allow more time.
  7. Serve and enjoy!
0
Turkish Fava Bean Puree Makes a Delicious Appetizer
Calories260 Kcal
Protein14 g
Fat6 g
Carbs40 g

Turkish Fava Bean Puree Makes a Delicious Appetizer

ArmenianFruitarian1800 min

Fava beans were a staple food in ancient times and they are still common in many Mediterranean ​and Middle Eastern cuisines today. Fava beans, also known as b...

View ingredients & steps
Ingredients
  1. 2 1/2 cups beans (dry fava beans)
  2. 8 cups water
  3. 1 1/2 teaspoons salt
  4. 1/2 teaspoon white pepper
  5. 2 pinches sugar
  6. 3 tablespoons olive oil
  7. Garnish: chopped fresh dill weed
Directions
  1. Gather the ingredients.
  2. Bring the water to a rolling boil in a covered saucepan. Add the dry fava beans, reduce the heat and cover. Let the mixture simmer slowly until the fava beans are very soft and falling apart and the water is reduced, about 20 minutes.
  3. Once the beans are soft enough to fall apart when you touch them with a wooden spoon, add the salt, pepper, sugar and olive oil to the pan and stir until combined.
  4. Place a large, fine wire strainer over another pan or large bowl. Pour some of the pasty bean mixture into the strainer and press it through using a wooden spoon. Repeat until you've pressed through all the mixture. Don't forget to remove the extra from the bottom of the strainer.
  5. You should have a thick, pasty but smooth mixture with no lumps. If your paste seems too thick and dry, stir in about 1 tablespoon more olive oil.
  6. While the paste is still warm, spoon it into a shallow rectangular, square or circle-shaped serving dish about 3 inches deep. Glass works best. We like to use a 9-inch round glass oven dish. Smooth the top of the paste with the bottom of a spoon. Set it aside to cool and set.
  7. Once it's cooled down to room temperature, cover it with plastic wrap and refrigerate it for several hours.
  8. When you remove it from the refrigerator, the paste should have set and be firm enough to cut. Wet the blade of a sharp knife and cut the fava into squares or diamonds. Make sure to re-wet the blade often to prevent sticking.
  9. Remove the blocks of fava gently and arrange them on your serving plate. Drizzle them with a little extra-virgin olive oil and sprinkle the chopped, fresh dill weed over the top.
0
Sev Batata Puri
Calories272 Kcal
Protein9 g
Fat5 g
Carbs50 g

Sev Batata Puri

MaharashtrianVegan6600 min

India has a huge street food culture and every city, big or small, is home to street vendors churning out delicious, inexpensive food at little roadside stalls....

View ingredients & steps
Ingredients
  1. 250 gms all-purpose flour
  2. 4 tbsp ghee
  3. 1 tsp onion seeds
  4. Salt to taste
  5. Vegetable/canola/sunflower cooking oil to deep fry
  6. 5 large potatoes, boiled, peeled and chopped into tiny pieces
  7. 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
  8. 2 onions chopped very fine
  9. 2 medium-sized tomatoes chopped very fine
  10. 2 cups fine Sev (gram flour vermicelli)
  11. 2 tsp red chili powder
  12. 3 tsp powdered black rock salt
  13. 2 tbsps cumin seeds, gently roasted and powdered
  14. Fresh finely chopped coriander leaves for garnish
  15. 1 cup Tamarind Chutney
  16. 1 cup Mint-Coriander Chutney.
Directions
  1. Gather the ingredients.
  2. Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes.
  3. After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth.
  4. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use a circular cookie cutter (2-3" diameter) to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up.
  5. Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Puris a few at a time and fry till crisp and pale golden.
  6. Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container.
  7. To serve, first assemble all the ingredients within easy reach - Puris, toppings and chutneys - arrange 5-6 Puris per person, on a plate.
  8. Put a little potato, chickpeas, onion and tomato on each Puri. When all are done in this way, drizzle a teaspoonful each of Tamarind Chutney and Mint-Coriander Chutney on each Puri.
  9. Sprinkle a handful of Sev all over the Puris in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve quickly to avoid the Puris getting soggy.
0
Quick and Easy Baked Vegetarian Samosas
Calories45 Kcal
Protein2 g
Fat1 g
Carbs8 g

Quick and Easy Baked Vegetarian Samosas

Indian cuisineVegan2100 min

Traditionally, samosas are a fried Indian snack food, but these easy baked vegetarian samosas can be eaten as an entree, or along with some other vegetarian Ind...

View ingredients & steps
Ingredients
  1. 2 onions (minced)
  2. 1 tbsp. coriander
  3. 1 tsp. cumin
  4. 1/4 tsp cayenne pepper
  5. 1/2 lb. potatoes (chopped into 1/2 inch pieces)
  6. 10 oz. peas (frozen, thawed and drained)
  7. 1/4 cup cilantro (chopped fresh)
  8. Salt and pepper to taste
  9. 9 sheets phyllo pastry (thawed)
  10. 2 tsp. olive oil (as needed)
Directions
  1. Gather the ingredients.
  2. Preheat the oven to 400 F.
  3. In a large skillet over medium-high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.
  4. Add the coriander, cumin, and cayenne, and cook for another minute.
  5. Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.
  6. Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.
  7. Place two or three tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
  8. Place each samosa on a baking sheet, and lightly brush the tops with olive oil.
  9. Bake for 20 minutes, or until lightly golden brown.
  10. Serve and enjoy!
0
Showing 10 recipes from 10 available.