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
Moroccan Vegetarian Carrot and Chickpea Tagine
Calories454 Kcal
Protein16 g
Fat14 g
Carbs72 g

Moroccan Vegetarian Carrot and Chickpea Tagine

OtherVegan3300 min

Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry. Chickpeas and carrots are stewed wit...

View ingredients & steps
Ingredients
  1. 1 large onion (chopped)
  2. 4 cloves garlic (finely chopped or pressed)
  3. 3 tablespoons olive oil
  4. 1 1/4 teaspoons salt, or to taste
  5. 1 teaspoon ginger
  6. 1 teaspoon turmeric
  7. 3/4 teaspoon cinnamon
  8. 1/2 teaspoon black pepper
  9. 1/4 teaspoon cayenne pepper
  10. Optional: 1/8 teaspoon Ras el hanout (or more to taste)
  11. 2 or 3 tablespoons chopped parsley or cilantro
  12. 4 or 5 peeled carrots (cut into 1/4-inch thick sticks)
  13. 1 cup water (half vegetable or chicken broth, if desired)
  14. 2 to 3 teaspoons honey (or to taste)
  15. 1 to 2 cups cooked or canned chickpeas (drained)
  16. Optional: 1 or 2 small chili peppers
  17. Optional: 1/4 cup golden raisins
  18. Garnish Optional: Additional parsley or cilantro
Directions
  1. Gather the ingredients.
  2. In the base of a tagine or in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.
  3. Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.
  4. Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.
  5. Stir in the honey and add the chickpeas and optional chili peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.
  6. Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.
  7. Enjoy!
1
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...

View ingredients & steps
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.
0
Falafel and Butternut Squash Sandwich With Tahini
Calories580 Kcal
Protein21 g
Fat23 g
Carbs78 g

Falafel and Butternut Squash Sandwich With Tahini

OtherFruitarian3300 min

The classic version of a falafel sandwich includes Israeli salad with tomatoes and cucumbers, ideal in the summer when the garden and farmers' markets are bount...

View ingredients & steps
Ingredients
  1. For the Tahini Sauce:
  2. 1/4 cup sesame paste
  3. 1/4 cup water
  4. 2 tablespoons fresh lemon juice
  5. 1/2 teaspoon garlic powder
  6. Salt and pepper to taste
  7. For the Butternut Squash:
  8. 1 tablespoon olive oil
  9. 1/2 teaspoon cumin
  10. 1/2 pound butternut squash (peeled and diced)
  11. Salt and pepper to taste
  12. For the Falafel:
  13. 1 (15-ounce) can chickpeas (rinsed and drained)
  14. 2 tablespoons prepared tahini sauce
  15. 1 teaspoon cumin
  16. 1/2 teaspoon garlic powder
  17. 1/4 teaspoon onion powder
  18. 1/4 teaspoon coriander
  19. 1 tablespoon all-purpose flour
  20. 1 tablespoon chopped fresh cilantro
  21. Salt and pepper to taste
  22. 1 tablespoon olive oil
  23. For the Sandwich:
  24. 4 pieces of fresh pita or naan bread
  25. Optional: a handful of fresh spinach leaves
Directions
  1. Gather the ingredients.
  2. To make the tahini sauce, combine the sesame paste, water, lemon juice, garlic powder, and salt and pepper in a bowl and whisk until fully incorporated. If you refrigerate the mixture and it thickens too much, just add a bit more water to reach the desired consistency.
  3. Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
  4. Prepare the squash by whisking together the olive oil and cumin in a bowl. Add the squash and toss to coat. Spread on one of the prepared baking sheets and season with salt and pepper.
  5. Make the falafel by placing the chickpeas, tahini sauce, cumin, garlic powder, onion powder, coriander, flour, cilantro, and salt and pepper in a food processor and puree until mixed. Or you can combine by hand in a bowl by mashing the chickpeas with a spoon or potato masher and then mixing in the rest of the ingredients.
  6. Spread the olive oil on the parchment paper on the other prepared baking sheet. Scoop 1-ounce balls of the falafel mixture and place them on the baking sheet.
  7. Bake the squash and the falafel for 20 to 25 minutes until the falafel is a light golden brown and the squash is tender. If the squash is not soft, continue cooking for an additional 5 to 10 minutes.
  8. Spread some tahini sauce on each piece of pita or naan bread, and add some spinach leaves, if using. Then add some roasted squash and three or fall balls of falafel to each sandwich. Finish with an additional drizzle of tahini.
  9. Enjoy!
0
Sweet Potato Falafel
Calories319 Kcal
Protein12 g
Fat6 g
Carbs56 g

Sweet Potato Falafel

OtherVegan4320 min

This recipe for sweet potato falafel is a win-win situation. Sweet potatoes are not only reasonably priced and readily available, but they also have a more inte...

View ingredients & steps
Ingredients
  1. 2 medium sweet potatoes
  2. 2 tablespoons all-purpose flour
  3. 1 (14-ounce) can chickpeas (rinsed and drained)
  4. 1 large yellow onion (finely diced)
  5. 2 tablespoons garlic (minced)
  6. 2 teaspoons fresh parsley (chopped)
  7. 1 teaspoon cumin
  8. 1 1/2 teaspoons ground coriander
  9. 2 tablespoons lemon juice
  10. 1/2 teaspoon salt
  11. Sesame seeds
Directions
  1. Gather the ingredients.
  2. Heat oven to 425 F.
  3. Bake sweet potatoes for one hour or until they can be pierced easily with a fork. Alternatively, you can microwave the sweet potatoes (usually 20 minutes for two large sweet potatoes, depending on your microwave). Allow sweet potatoes to cool completely. Once cooled, peel off skins and discard.
  4. Place cooled sweet potatoes in a large bowl and mash with a fork. Add flour, chickpeas, onion, garlic, parsley, cumin, coriander, lemon juice, and salt. Continue to mash with a fork until well combined and smooth in consistency. Alternatively, pulse all of the ingredients in a food processor for quick mashing.
  5. Using your hands, a melon baller, cookie scoop, or tablespoon, form mixture into small balls and place them 2 inches apart on a baking sheet that has been sprayed with cooking spray. Sprinkle with the desired amount of sesame seeds. Chill falafel balls in the refrigerator about 45 minutes.
  6. Heat oven to 375 F. Remove the chilled falafel balls from the refrigerator and bake for about 10 to 12 minutes or until golden and crispy.
  7. If you choose to flatten the balls with a fork for a small falafel patty, bake them for about 8 to 10 minutes.
0
Punjabi-Style Chole Chickpea Curry Recipe
Calories238 Kcal
Protein11 g
Fat4 g
Carbs42 g

Punjabi-Style Chole Chickpea Curry Recipe

Indian cuisineVegan3900 min

There are few foods more North Indian than chole (pronounced chho-lay) or chickpea curry, and there are probably as many recipes for making chole as there are h...

View ingredients & steps
Ingredients
  1. 3 large onions (sliced thin, divided)
  2. 2 large tomatoes (chopped)
  3. 1 tablespoon ginger paste
  4. 2 tablespoons garlic paste
  5. 2 tablespoons vegetable oil (or canola or sunflower cooking oil)
  6. 2 bay leaves
  7. 5 to 6 cloves
  8. 3 to 4 green cardamoms
  9. 5 to 6 peppercorns
  10. 1 teaspoon cumin powder
  11. 2 teaspoons coriander powder
  12. 1/2 teaspoon red chili powder
  13. 1/4 teaspoon turmeric powder
  14. 2 teaspoons garam masala
  15. 2 (15 1/2-ounce) cans of chickpeas
  16. Kosher salt (to taste)
  17. Water (enough to make a gravy)
  18. 1-inch piece of ginger (julienned)
  19. 2 tablespoons fresh coriander leaves (chopped fine)
Directions
  1. Gather the ingredients.
  2. Grind 2 of the sliced onions, the tomatoes, and the ginger and garlic paste together into a smooth paste in a food processor.
  3. Heat the vegetable oil in a deep, thick-bottomed pan on medium heat.
  4. Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant.
  5. Add the remaining sliced onion and fry until light golden in color.
  6. Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
  7. Add the dry, powdered spices—cumin, coriander, red chili, turmeric, and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
  8. Drain the water in the can from the chickpeas and rinse them well under running water.
  9. Now add the chickpeas to the masala you fried up earlier. Stir to mix everything well.
  10. Add salt to taste and enough hot water to make the gravy—about 1 1/2 cups.
  11. Simmer and cook covered for 10 minutes.
  12. Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything well.
  13. Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too.
  14. Serve hot and enjoy!
0
Vegan Couscous Salad With Chickpeas
Calories291 Kcal
Protein11 g
Fat5 g
Carbs49 g

Vegan Couscous Salad With Chickpeas

OtherVegan900 min

If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad with chickpeas (garbanzo b...

View ingredients & steps
Ingredients
  1. 2/3 cup​ vegetable broth or 1 can (14 oz.)
  2. 1 cup couscous (uncooked)
  3. 3/4 cup garbanzo beans (drained)
  4. 1/2 cup diced cucumber
  5. 1/4 cup red bell pepper (diced)
  6. 2 tbsp green onions (chopped)
  7. 3 tbsp balsamic vinegar
  8. 1 tbsp olive oil
  9. 1 tbsp Dijon mustard
  10. 1/2 tsp lemon zest (lemon peel)
  11. 1/4 tsp fresh ground black pepper (or to taste)
  12. Garnish: 1/2 tsp lemon pepper​
Directions
  1. Gather the ingredients.
  2. First, prepare the couscous. In a medium-sized saucepan, bring the vegetable broth to a boil and stir in the couscous.
  3. Once the couscous is simmering, remove the pan from the heat, cover and let stand for 5 minutes. Then lightly fluff your couscous with a fork.
  4. Let your prepared couscous cool for at least 10 minutes.
  5. Once your couscous is cooked, slightly cooled and ready to go, place it in a large bowl and lightly toss the cooled couscous with the garbanzo beans (chickpeas), cucumber, red pepper, and green onions.
  6. Mix the balsamic vinegar, olive oil, mustard, lemon zest and black pepper in a separate small bowl, or shake together in a mason jar. Add this vinaigrette and lemon dressing to the couscous mixture and gently toss to combine well.
  7. Garnish your couscous salad with lemon pepper.
  8. Serve and enjoy!
0
Vegan and Gluten-Free Thai Pumpkin Curry
Calories482 Kcal
Protein16 g
Fat19 g
Carbs71 g

Vegan and Gluten-Free Thai Pumpkin Curry

OtherVegan1800 min

This vegetarian curry offers an array of bright colors—orange, yellow, and red—infused with citrus accents. You'll love the delicious taste of this curry, a...

View ingredients & steps
Ingredients
  1. For the Pumpkin:
  2. 1/2 small pumpkin (or substitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
  3. 1 small yam (or 1/2 large yam or sweet potato, peeled and cubed)
  4. 1 to 2 medium carrots (cut into thick slices)
  5. 1 yellow bell pepper (cut into bite-sized pieces)
  6. 1 cup cherry tomatoes
  7. 1/2 can chickpeas (drained)
  8. 2 tablespoons orange zest
  9. For the Curry Sauce:
  10. 3 to 4 cloves garlic
  11. 1 to 2 red chilies (or substitute fresh green chilies, or 1 to 2 teaspoons Thai chili sauce)
  12. 1 can coconut milk
  13. 1 teaspoon tamarind paste (or substitute 1 tablespoon lime juice)
  14. 2 1/2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  15. 1 tablespoon brown sugar
  16. 1 tablespoons lime juice (from 1/2 lime)
  17. 2 tablespoons fresh orange juice
  18. 1/2 teaspoon turmeric
  19. 1 tablespoons rice vinegar (or substitute apple cider vinegar)
  20. 1 tablespoons coriander seeds (ground)
  21. 1 tablespoon cumin
  22. 1 teaspoon fennel seed
  23. 1/3 purple onion (sliced)
  24. Garnish: a handful of fresh basil leaves
Directions
  1. Gather the ingredients.
  2. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
  3. Prepare the pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting or discard. Cut the pumpkin into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
  4. Prepare the rest of the vegetables, plus the orange rind.
  5. Place the pumpkin, yam, and carrots in the wok or frying pan together with the curry sauce over medium-high heat. Stir well.
  6. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6 to 8 minutes, or until vegetables have softened.
  7. Add the bell pepper, cherry tomatoes, chickpeas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
  8. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chili (or chili sauce). If too sour, add a little more sugar.
  9. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturtium flowers (if using). Serve with plenty of Thai jasmine rice.
  10. 20 More Stomach-Warming Curry Recipes
0
Showing 7 recipes from 7 available.