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Mexican Pizza
Calories589 Kcal
Protein42 g
Fat31 g
Carbs37 g

Mexican Pizza

Italian cuisineVegan3300 min

This wonderful recipe for Mexican pizza takes the flavors of a taco or a tostada and turns it into a pizza treat. This recipe is packed with flavor and amazing ...

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Ingredients
  1. 1 pound ground pork (or chorizo sausage, raw)
  2. 1 onion (chopped)
  3. 2 garlic cloves (minced)
  4. 1 tablespoon olive oil
  5. 1 (16-ounce) bottle taco sauce
  6. 1 (8-ounce) can tomato sauce
  7. 1 tablespoon chili powder
  8. 1/8 teaspoon cayenne pepper
  9. 1/4 teaspoon pepper
  10. 1 (4-ounce) can green chilies (drained)
  11. 2 (13.8-ounce) cans pizza dough (or enough pizza dough for 2 pizzas)
  12. Cooking spray
  13. 4 cups Colby-Jack cheese (or Monterey Jack cheese, shredded)
Directions
  1. Gather the ingredients.
  2. Preheat the oven to 400 F. Arrange the racks in the oven so they evenly divide the oven into thirds. You'll use both racks, rotating and moving the pizzas around as they cook.
  3. In a large skillet, cook the pork with onion and garlic in olive oil over medium heat until the meat is browned, stirring to break up with a fork. Drain if necessary. If you are using chorizo cook the onions until they are tender and then add the chorizo, cooking for a few minutes until the fat is rendered and the meat is well browned.
  4. Add the taco sauce, tomato sauce, chili powder, cayenne pepper, and pepper to the onion mixture. Stir well, and simmer on low heat for 5 minutes to blend flavors.
  5. Stir in drained green chilies.
  6. Spray two cookie sheets with non-stick cooking spray and then spread the pizza crust dough onto the sheets.
  7. Bake them for 5 to 8 minutes or until they are just set.
  8. Spread the sauce evenly over both of the pizza crusts and top evenly with the shredded cheese.
  9. Bake at 400 F for 20 to 25 minutes until cheese is melted, bubbly, and begins to brown. Halfway through the cooking time, swap the cookie sheets, so they each have time on the upper and lower baking racks. This will help ensure an even bake on both pizzas. Make sure that the crusts are browned on the bottom and the pizzas have cooked evenly.
  10. Slice, serve, and enjoy!
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Gluten-Free Chicken Nuggets
Calories673 Kcal
Protein29 g
Fat37 g
Carbs54 g

Gluten-Free Chicken Nuggets

JapaneseNon-vegetarian1500 min

Kids (and adults) will love these golden, crispy chicken nuggets, which are incredibly crispy thanks to an easy homemade gluten-free panko-style breading. Pan...

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Ingredients
  1. 3 skinless, boneless chicken breasts
  2. 1/2 cup gluten-free all purpose flour
  3. 1/2 teaspoon salt
  4. 1/8 teaspoon fresh ground pepper
  5. 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
  6. 1 large egg and 1 tablespoon olive oil (whisked together)
  7. 3 cups Gluten-Free Rice Chex
  8. 1/2 cup Parmesan cheese (freshly grated)
  9. 1/4 cup olive oil for pan-frying
  10. 1/4 cup canola oil for pan-frying
Directions
  1. Gather the ingredients.
  2. Place the Gluten-Free Rice Chex in a plastic bag. Use a rolling pin to crush the cereal into coarse flakes. Set aside.
  3. Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
  4. Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
  5. Set aside three 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
  6. In the second dish, combine egg and olive oil. Whisk to thoroughly combine.
  7. In third dish, combine crushed Gluten-Free Rice Chex and grated Parmesan cheese.
  8. Coat each chicken nugget first in flour mixture, then dip in egg-olive oil mixture and finally, evenly coat with the Rice Chex crumbs.
  9. Place the nuggets on a large baking sheet lined with parchment paper.
  10. Refrigerate for about 30 minutes before frying.
  11. In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
  12. Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.
  13. Serve and enjoy!
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Falafel-Spiced Middle Eastern Couscous (Israeli Couscous)
Calories694 Kcal
Protein28 g
Fat18 g
Carbs106 g

Falafel-Spiced Middle Eastern Couscous (Israeli Couscous)

OtherVegan2100 min

Couscous is a staple ingredient in North African and Middle Eastern cuisine and is very similar to small pasta such as orzo. Pasta, however, is made from ground...

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Ingredients
  1. 1 (15-ounce) can chickpeas (rinsed and drained)
  2. 1 cup cherry tomatoes (halved)
  3. 2 tablespoons olive oil (divided)
  4. 1 teaspoon ground cumin
  5. 1/4 teaspoon ground coriander
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon ground black pepper
  8. 2 cups pearled (Israeli) couscous
  9. 2 1/2 cups water
  10. 4 ounces feta cheese (cubed or crumbled)
  11. 1/4 cup cilantro (or parsley, chopped)
  12. Salt (to taste)
Directions
  1. Pre-heat the oven to 400 F.
  2. Combine the ground cumin, ground coriander, garlic powder, and black pepper in a small bowl.
  3. Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with half the spice mixture.
  4. Toss the chickpeas with the other tablespoon of olive oil and season with the other half of the spice mixture.
  5. Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.
  6. Bring the water to a boil in a large pot and add the couscous. Lower the heat and simmer for 10 minutes. Remove from the heat, cover and allow to sit for another 5 to 7 minutes. Fluff with a fork and season lightly with salt. Remember that the feta cheese will add a lot of salt to the final dish.
  7. Add the roasted chickpeas and tomatoes to the cooked couscous, stir in the cilantro or parsley and sprinkle with the feta cheese. Serve warm or at room temperature.
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Low-Fat Baked Falafel Recipe
Calories1059 Kcal
Protein43 g
Fat31 g
Carbs159 g

Low-Fat Baked Falafel Recipe

OtherVegan1800 min

Deep-fried falafel not in your diet? Try it baked! Baked falafel is still crunchy on the outside and delicious on the inside. Baked falafel can be served the s...

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Ingredients
  1. 2 tablespoons olive oil
  2. 1 (15- to 19-ounce) can chickpeas (drained)
  3. 1 small onion ( chopped)
  4. 2 garlic cloves (chopped)
  5. 1 tablespoon fresh parsley (chopped)
  6. 2 tablespoons all-purpose flour
  7. 1 teaspoon coriander
  8. 1 teaspoon cumin
  9. 1/2 teaspoon baking powder
  10. Salt (to taste)
  11. Pepper (to taste)
Directions
  1. Gather the ingredients.
  2. Drizzle olive oil evenly in shallow baking dish. Preheat oven to 350 F.
  3. While oven is preheating, mash chickpeas with mortar and pestle or in food processor. Add onions and garlic and blend.
  4. Add remaining ingredients to make a thick paste-like consistency.
  5. Shape into ping pong size balls and place in preheated baking dish.
  6. Bake for 15 to 20 minutes, turning halfway through cooking.
  7. Serve on a pita with diced cucumbers, tomatoes, lettuce, and tzatziki sauce.
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Baked Grilled Cheese Pesto Sandwiches
Calories175 Kcal
Protein6 g
Fat13 g
Carbs9 g

Baked Grilled Cheese Pesto Sandwiches

OtherVegan780 min

Baked Grilled Cheese Pesto Sandwiches are so delicious and easy to make. Instead of standing over a hot stove, bake your grilled cheese sandwiches in the oven! ...

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Ingredients
  1. 8 slices whole wheat bread
  2. 3 tablespoons butter, softened
  3. 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  4. 1/4 cup basil pesto
Directions
  1. Preheat the oven to 425 F. Spread the butter on only one side of each slice of the bread, spreading more thickly around the edges and less in the center. This will prevent the edges from burning before the center is crisp.
  2. Place half of the bread slices, buttered side down, on the work surface. Top each piece of bread with a slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with the remaining bread slices, buttered side up.
  3. Place the sandwiches on heavy-duty jelly roll pan.
  4. Bake for 4 minutes, then remove the pan from the oven. Immediately turn the oven up to 450 F. Carefully turn the sandwiches using a large spatula.
  5. Bake for another 3 to 4 minutes, watching the sandwiches carefully until the bread is toasted and crisp and the cheese is melted.
  6. The first time you flip these sandwiches, they won't look done at all - the bread will be only slightly brown. But when the sandwiches are done, they will be beautifully crisp and brown on both sides. Serve immediately.
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Shortcut Chicken and Andouille Jambalaya
Calories554 Kcal
Protein28 g
Fat27 g
Carbs48 g

Shortcut Chicken and Andouille Jambalaya

EnglishNon-vegetarian3600 min

One of the most classic dishes of Louisiana, and of New Orleans, Jambalaya is a wonderful, irrepressible medley of rice, sausage, chicken, sometimes pork or sea...

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Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 1/2 pounds Andouille sausage (cut into 1/4-inch slices)
  3. 1 pound chicken thighs (boneless, skinless; trimmed and cut into 1-inch cubes)
  4. 2 onions (chopped)
  5. 2 green peppers (cored, seeded, and diced)
  6. 4 ribs celery (diced)
  7. 1/2 cup scallions (sliced, white and green parts)
  8. 2 tablespoons garlic (
  9. minced)
  10. 2 1/2 cups rice (long grain, parboiled)
  11. 1 tablespoon plus 2 teaspoons Zatarain’s Creole Seasoning
  12. 1 teaspoon cayenne pepper (or to taste; start with less if your kids are not into hot!)
  13. 1 can/14 ounces tomatoes (crushed)
  14. 3 1/2 cups chicken broth
Directions
  1. Gather the ingredients.
  2. Heat the oil in a very large deep saucepan over medium high heat. Brown the sausage for about 5 minutes until browned. Add the chicken and continue to cook until the chicken is lightly browned, but not cooked through, about 5 more minutes. Add the onions, peppers, celery, scallions, and garlic and sauté for another 5 minutes, until the vegetables have started to soften.
  3. Stir in the rice, Creole seasoning, and cayenne pepper and stir until the rice is well coated with the mixture. Add the crushed tomatoes and broth and stir well. Bring the mixture to a simmer, then lower the heat to low, cover the pan, and keep at a gentle simmer for about 25 minutes until the rice is tender and the liquid has been absorbed. Stir well and serve hot.
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Pressure Cooker Beef Stew
Calories447 Kcal
Protein32 g
Fat10 g
Carbs58 g

Pressure Cooker Beef Stew

OtherNon-vegetarian3600 min

This wonderful pressure cooker beef stew recipe has depth of flavor, even though it cooks in just 20 minutes in your pressure cooker. If you don't have a pressu...

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Ingredients
  1. 11/2 pounds sirloin tip (cut into 1 1/2-inch cubes)
  2. 1/4 cup flour
  3. 1/2 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 2 tablespoons oil
  6. 2 cups beef broth (hot)
  7. 1 tablespoon Worcestershire sauce
  8. 1 teaspoon dried marjoram leaves (or oregano)
  9. 3 cloves garlic (minced)
  10. 1 onion (cut into 8 wedges)
  11. 5 carrots (cut into 1-inch pieces)
  12. 4 potatoes (unpeeled, cut into 1-inch chunks)
  13. 3 stalks celery (cut into 1-inch pieces)
  14. 1 (14.5-ounce) can diced tomatoes (undrained)
  15. 1 teaspoon Lawry's seasoned salt
  16. 1/4 teaspoon pepper
Directions
  1. Gather the ingredients.
  2. Coat the meat with the flour, salt, and 1/8 teaspoon pepper.
  3. Heat the oil in the pressure cooker over medium heat or by using the brown function.
  4. Add the meat and cook uncovered until well browned, stirring occasionally. The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.
  5. Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.
  6. Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.
  7. Add the remaining vegetables, seasoned salt, and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.
  8. Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.
  9. Enjoy!
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Vegan Mashed Potato Patties With Swiss Chard
Calories261 Kcal
Protein6 g
Fat7 g
Carbs45 g

Vegan Mashed Potato Patties With Swiss Chard

OtherVegan1500 min

If you've got leftover mashed potatoes, give this vegetarian and vegan recipe a try. Need this recipe to be gluten-free? Just sub in a gluten-free flour for th...

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Ingredients
  1. 2 cups mashed potatoes
  2. 3 to 4 leaves Swiss chard (chopped small or 1/4 cup leftover frozen spinach)
  3. 2 cups water for steaming (more or less depending on your pot)
  4. 1/2 tsp garlic powder
  5. 1/4 tsp salt (use sea salt or kosher salt for the best flavor)
  6. 1/8 tsp black pepper
  7. 3 tbsp flour
  8. Dash soy or almond milk (optional)
  9. 1 tbsp. oil for cooking
  10. 1 tsp. Italian seasoning (optional)
  11. Extra flour for dredging (about 1/3 cup)
Directions
  1. Steam or microwave the Swiss chard until just lightly wilted. Drain well. If you're using leftover frozen spinach, thaw, and drain well so that the spinach is mostly dry.
  2. In a medium bowl, combine the leftover mashed potatoes, wilted greens, garlic powder, salt, pepper and 3 tablespoons of flour. If the mixture is a bit dry and crumbly, you can add a couple of splashes of soy milk or almond milk. This will depend on how moist or how dry your leftover potatoes are.
  3. Combine a bit of flour and the Italian seasonings in a shallow pan.
  4. In a large skillet, pre-heat a bit of oil.
  5. Form potato patties by making a ball from about 3 to 4 tablespoons of the potato mixture. Gently flatten with your hands to form a patty shape, then lightly coat on both sides in the flour mixture. This helps the patties get nice and crispy and also helps prevent them from sticking to the pan.
  6. Fry each potato patty for 3 to 4 minutes on each side; patties should be lightly golden brown.
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