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Crunchy Middle Eastern Chicken Salad
Calories560 Kcal
Protein44 g
Fat32 g
Carbs27 g

Crunchy Middle Eastern Chicken Salad

OtherNon-vegetarian900 min

A couple of culinary things are a given in my house. One is that, every two or three weeks, I will eat roasted chicken for dinner with good crusty bread and a g...

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Ingredients
  1. 1 whole roasted chicken (store bought is fine)
  2. 1 batch Greek yogurt tahini (recipe below)
  3. 2 carrots (peeled and julienned or shredded)
  4. 1/4 cup almonds (sliced)
  5. 2 tablespoons fresh cilantro (chopped)
  6. 1/2 teaspoon za'atar seasoning
  7. Salt and pepper to taste
  8. For the​ Greek Yogurt Tahini:
  9. 1 Clove garlic (peeled)
  10. 3 tablespoons sesame paste
  11. 2 tablespoons lemon juice
  12. 1/4 cup plain Greek-style yogurt
  13. 3 - 4 tablespoons water
  14. Salt and pepper to taste
Directions
  1. Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
  2. Remove the skin from the chicken and shred or dice the meat.
  3. Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
  4. Stir in the sliced almonds, chopped cilantro and za'atar.
  5. Season with additional salt and pepper as desired.
  6. Serve on pita or naan bread with greens such as baby spinach.
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Drunken Chicken in Red Wine Sauce - Beschwipster Huhn
Calories698 Kcal
Protein53 g
Fat28 g
Carbs42 g

Drunken Chicken in Red Wine Sauce - Beschwipster Huhn

GermanNon-vegetarian3000 min

Braised chicken thighs are both economical and very tasty. Cooking chicken over liquids this way allows the collagen to break down and flavor the sauce while yi...

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Ingredients
  1. 2 to 3 slices of bacon (chopped, or 50 grams of Bauchspeck, cubed)
  2. 1 onion (chopped)
  3. Optional: 1/2 leek (chopped)
  4. 1/4 cup all-purpose flour (or brown rice flour)
  5. 1/2 teaspoon salt
  6. Pinch black pepper (freshly ground)
  7. 1 1/2 pounds chicken thighs (or 1 pound boneless chicken thighs, about 6)
  8. 2 to 3 carrots (sliced)
  9. 2 to 3 stalks of celery (or 1/2 celeriac, sliced)
  10. 1 clove of garlic (chopped)
  11. 1 cup chicken broth
  12. 1 1/2 cups red wine
  13. 1 small sprig of fresh rosemary
  14. 2 to 3 sprigs of fresh thyme
  15. 1 bay leaf
Directions
  1. Brown bacon pieces in a frying pan, then add onions and leek (optional) for a few minutes, stirring often. Remove from pan, leaving as much bacon grease as possible.
  2. Add a little oil to pan if necessary. Mix the flour, salt, and pepper on a plate and coat the chicken thighs with it. Brown the chicken on both sides in the pan.
  3. Add the onions and bacon back to the pan and the rest of the vegetables. Add the chicken broth and red wine.
  4. Tie the rosemary and thyme together with kitchen string. I like to catch as many leaves as possible in the bundle so the rosemary doesn't fall apart in the stew and I have to fish out the needle-like leaves during dinner. You may also use dried herbs, about 1/2 teaspoon of each place in a cheesecloth bag.
  5. Put all herbs in the pan. Place a lid on the pan and simmer for 30 or more minutes.
  6. Taste and adjust seasonings. If a thicker sauce is desired, mix one tablespoon of flour with three tablespoons of liquids and add to the pan, stirring to blend. Simmer a few minutes to thicken. You may also choose to add sour cream or "Schmand" (crème frâiche).
  7. The meat is done after about 30 minutes but the timing of this dish is not critical. You can let it simmer for up to an hour plus in case the rest of the dinner is not done or you become distracted.
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Carrot and Pineapple Gelatin Salad
Calories594 Kcal
Protein13 g
Fat6 g
Carbs128 g

Carrot and Pineapple Gelatin Salad

OtherFruitarian1200 min

Gelatin salads—also known as congealed salads—have long been a tradition on Southern Thanksgiving dinner tables. Consider adding a flavorful fruit salad or ...

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Ingredients
  1. 1 (8-ounce) can crushed pineapple
  2. 24 marshmallows
  3. 5 ounces cream cheese with pineapple
  4. 1 1/2 cups water
  5. 1 (3-ounce) package lemon flavored gelatin
  6. 3/4 cup carrots (grated)
Directions
  1. Gather the ingredients.
  2. Drain the pineapple and reserve juice.
  3. In a small saucepan over low heat, heat the reserved pineapple juice.
  4. Add the marshmallows and cook while stirring until melted.
  5. Add the cream cheese, stirring until smooth. Remove from heat.
  6. In another saucepan, bring the water to a boil.
  7. Dissolve the lemon flavored gelatin in boiling water and cool.
  8. Combine the marshmallow mixture with the gelatin. Chill until it becomes the consistency of unbeaten ​egg white.
  9. Stir the crushed pineapple and grated carrot into the gelatin mixture.
  10. Pour into an 8-inch square pan.
  11. Cut the carrot salad in squares to serve with whipped cream, if desired
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Sichuan Noodles
Calories826 Kcal
Protein36 g
Fat35 g
Carbs92 g

Sichuan Noodles

Chinese cuisineNon-vegetarian2400 min

This classic and traditional Sichaun (Szechuan) recipe brings together a marinade of rice wine and soy sauce with marinated chicken bits stir-fried with Chinese...

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Ingredients
  1. 1/2 pound chicken breast (cut into strips)
  2. 4 ounces shrimp (shelled and cleaned)
  3. 1/2 bok choy (cut into bite-size pieces)
  4. 1/2 cup carrot (cut on the diagonal)
  5. 1/2 cup broccoli or cauliflower (trimmed, cut on the diagonal into 1-inch pieces)
  6. 1 onion (shredded)
  7. 1 clove garlic (minced)
  8. 1 tablespoon light soy sauce
  9. 2 tablespoons hot bean sauce
  10. 1/2 teaspoon salt
  11. 5 tablespoons cooking oil for stir-frying
  12. For the Marinade:
  13. 1 teaspoon wine
  14. 1 teaspoon light soy sauce
  15. 1 teaspoon cornstarch
  16. For the Sauce:
  17. 1/2 cup stock
  18. 1 teaspoon light soy sauce
  19. 1 tablespoon chili oil
  20. 1 teaspoon sugar
  21. 1 teaspoon sesame oil
  22. 2 teaspoons cornstarch
Directions
  1. Mix together marinade ingredients. Marinate chicken for at least twenty minutes.
  2. While marinating chicken, mix together sauce ingredients. Set aside.
  3. Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
  4. Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
  5. Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli, and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
  6. Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp, and all the vegetables.
  7. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
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Chinese Noodles in Peanut Sauce
Calories999 Kcal
Protein28 g
Fat68 g
Carbs108 g

Chinese Noodles in Peanut Sauce

Italian AmericanLacto Vegetarian1800 min

Hakka Noodles are topped with a flavorful dressing and served with a peanut and vegetable garnish. It's a delicious dish that both kids and adults love. This re...

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Ingredients
  1. 1 pound/500 grams Hakka noodles
  2. 2 tablespoons dark sesame oil
  3. Garnish: 1 carrot (peeled, julienned)
  4. Garnish: 1/2 firm medium cucumber (peeled, seeded, and julienned)
  5. Garnish: 1/2 cup roasted peanuts (coarsely chopped)
  6. Garnish: 2 green onions (thinly sliced)
  7. For the Dressing:
  8. 6 tablespoons peanut butter
  9. 1/4 cup water
  10. 3 tablespoons light soya sauce
  11. 6 tablespoons dark soy sauce
  12. 6 tablespoons sesame paste (ground sesame seeds)
  13. 1/2 cup dark sesame oil
  14. 2 tablespoons sherry (or any wine of your choice)
  15. 4 teaspoons white vinegar
  16. 1/4 cup honey (or sugar syrup)
  17. 4 medium cloves garlic (chopped fine)
  18. 2 teaspoons ginger (fresh and finely chopped)
  19. 1/2 cup water (hot)
Directions
  1. Gather the ingredients.
  2. Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold.
  3. Drain well and toss noodles with (2 tbsp) dark sesame oil so they don't stick together. For the dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to the consistency of whipping cream.
  4. For garnish, put carrot julienne in ice water for 30 minutes.
  5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot.
  6. Serve at room temperature.
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