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
Easy Grilled Skirt Steak Fajitas
Calories330 Kcal
Protein24 g
Fat17 g
Carbs21 g

Easy Grilled Skirt Steak Fajitas

MexicanVegan1800 min

This grilled skirt steak fajitas recipe is easy enough to make at home and tastes like those you get at your favorite Mexican restaurant. For a busy weeknight, ...

View ingredients & steps
Ingredients
  1. 4 garlic cloves (minced and mashed to a paste with 1 teaspoon salt)
  2. 1/4 cup lime juice (fresh)
  3. 1 1/2 teaspoons cumin (ground)
  4. 2 tablespoons olive oil
  5. 2 pounds skirt steak (trimmed and cut into large pieces to fit on a grill or in a ridged grill pan)
  6. 3 bell peppers (assorted colors, sliced thin)
  7. 1 large red onion (or sweet onion, sliced thin)
  8. 1/4 cup fresh cilantro sprigs
  9. 12 (7- to 8-inch) flour tortillas (warmed)
Directions
  1. Gather the ingredients.
  2. In a large, heavy-duty freezer bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.
  3. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
  4. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
  5. Heat the gas or charcoal grill to high heat. While the grill is heating, remove skirt steak from the marinade and place on a platter, shaking off the liquid and reserving marinade with the vegetables.
  6. Heat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
  7. Grill the skirt steak over high heat until medium-rare—about 2 minutes per side.
  8. Slice meat into strips against the grain.
  9. Serve immediately with warm tortillas (2 per serving), the seared vegetables, and the toppings of your choice.
0
Taco Pizza
Calories840 Kcal
Protein50 g
Fat41 g
Carbs66 g

Taco Pizza

MexicanNon-vegetarian1500 min

What happens when you combine two family-favorite dinners into a single dish? A delicious taco pizza that everyone will love, that's what. Store-bought or home...

View ingredients & steps
Ingredients
  1. 1 tablespoon oil
  2. 3/4 pound lean ground beef (can substitute ground turkey or vegetarian ground beef, see variations below)
  3. 2 tablespoons taco seasoning
  4. 1 tablespoon cornmeal
  5. 2 tablespoons all-purpose flour
  6. 1 pound pizza dough (store-bought or homemade)
  7. 1/2 cup taco sauce
  8. 2 1/2 cups shredded Monterey jack cheese
  9. 4 cups romaine lettuce (shredded and loosely packed)
  10. (Optional) 1/2 lime Optional: 1/2 lime
  11. 3/4 cup tomato (diced)
Directions
  1. Gather the ingredients.
  2. Preheat the oven to 475 F.
  3. Heat a large skillet over medium heat. Once hot, add half of the oil followed by the ground meat and taco seasoning. Cook, breaking the meat up into small pieces with a spatula or spoon, until cooked through. Remove from the heat and drain off any excess fat.
  4. Dust a baking sheet or pizza stone liberally with the cornmeal.
  5. Sprinkle a clean counter with flour. Dust the top of the dough with flour and roll out into a large circle, adding small amounts of flour as needed to prevent sticking.
  6. Carefully fold up the circle of dough and spread out on the cornmeal-covered baking sheet.
  7. Brush the edges of the crust with the remaining oil. Top the dough with taco sauce, spreading evenly and leaving about an inch bare around the edge.
  8. Sprinkle evenly with half of the cheese. Then top with the cooked ground meat, followed by the rest of the cheese.
  9. Bake for about 10 minutes in the bottom rack of the oven, or until the crust is crisp and the cheese is melted.
  10. Squeeze the lime over the shredded lettuce and toss (if using).
  11. Top the pizza with the lettuce and diced tomato. Slice and serve.
  12. Enjoy!
0
Salsa Fresca - Fresh Tomato Salsa
Calories66 Kcal
Protein3 g
Fat0 g
Carbs15 g

Salsa Fresca - Fresh Tomato Salsa

Indian cuisineVegan900 min

If everyone knew how easy it was to make their own salsa, it may lose its place as the top-selling condiment. This version, also known as pico de gallo, is part...

View ingredients & steps
Ingredients
  1. 1. 4 medium tomatoes
  2. 2.1/2 small onion, chopped
  3. 3.1 clove small garlic, minced
  4. 4.1 fresh green chile, diced (optional)
  5. 5.1 lime, juiced
  6. 6.Fine sea salt
  7. 7.1 fresh green chile, diced (optional)
  8. 8.1/2 cup or more fresh cilantro leaves (optional)
Directions
  1. 1.Gather the ingredients.
  2. 2.Hull, or remove the core, from the tomatoes (insert the tip of a sharp knife at an angle next to the core or stem end, twist the tomato around the knife to pop out the tough whitish core—it's much like hulling strawberries).
  3. 3.Cut the tomatoes in half crosswise. Squeeze out and discard the bulk of the seeds and juice. 4.Chop the tomatoes into whatever size you'd like your salsa to be and put the chopped tomato in a medium bowl.
  4. 5.Peel and finely chop the onion. Add it to the tomato. If it seems like too much onion to the amount of tomato, don't add it all.
  5. 6.If you're using the garlic, peel and mince it before adding it to the salsa. Note that raw garlic can easily overwhelm the other flavors, so use it sparingly.
  6. 7.If you like your salsa spicy, use the chile. I'm a fan of serrano chiles for the extra kick compared to jalapeños, but what type of chile and how much definitely depends on how spicy you want to get. Remove the stem and the seeds, then mince the chile and add it to the salsa.
  7. 8.Combine whatever you've added to the bowl so far.
  8. 9.If you're using the lime, cut it in half and squeeze its juice to taste over the mixture. Stir again to combine the salsa with the lime juice. If you want the acid kick but don't have a lime on hand, know that a few drops of high-quality red wine vinegar does the trick, too.
  9. 10.Sprinkle with salt, stir, taste, and add more salt as needed. If you're a fan of cilantro, roughly chop the cilantro leaves and stir them in.
  10. 11.Serve the salsa at room temperature and the sooner the better—its name is "fresh salsa" after all, and much of its appeal lies in how fresh and vibrant it is.
0
Showing 3 recipes from 3 available.