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
Southern Bean Soup
Calories324 Kcal
Protein23 g
Fat6 g
Carbs46 g

Southern Bean Soup

OtherNon-vegetarian50400 min

This Southern-style bean soup recipe contains all kinds of healthy, delicious ingredients, including chopped ham, tomatoes, and several varieties of dried beans...

View ingredients & steps
Ingredients
  1. 1/4 cup lentils
  2. 1/4 cup navy beans
  3. 1/4 cup great northern beans
  4. 1/4 cup pinto beans
  5. 1/4 cup lima beans
  6. 1/4 cup kidney beans
  7. 1/4 cup garbanzo beans
  8. 1/4 cup black beans
  9. 1/4 cup black-eyed peas
  10. 1/4 cup yellow split peas
  11. 1/4 cup green split peas
  12. 2 quarts water
  13. 1 pound ham
  14. 1 large onion
  15. 1 clove garlic
  16. 1/2 teaspoon salt
  17. 1/4 cup barley
  18. 1 (16-ounce) can tomatoes
  19. 1 (10-ounce) can tomatoes with green chile peppers
Directions
  1. Rinse all of the peas, beans, and lentils and pick them over. Discard any malformed or damaged beans, and look for tiny stones.
  2. Transfer the bean mixture to a stockpot or Dutch oven. Cover with tap water to a depth of about 2 inches above the beans. Let the beans soak at room temperature overnight.
  3. Drain the beans and rinse them thoroughly; return them to the pan.
  4. Chop the ham. Peel the onion, cut it in half, and chop it finely. Peel and mince the garlic.
  5. Add 2 quarts of water to the bean mixture along with the ham, onion, garlic, salt, and barley; mix well.
  6. Place the pan over high heat and bring to boil. Reduce the heat to low to maintain a simmer.
  7. Cover the pan and simmer for 1 1/2 hours, or until beans are tender, stirring occasionally.
0
Savory Sweet Potato Gratin
Calories451 Kcal
Protein8 g
Fat30 g
Carbs41 g

Savory Sweet Potato Gratin

AmericanVegan4200 min

This savory sweet potato gratin is a refreshing change of pace from the ubiquitous streusel- or marshmallow-topped sweet potato casserole. This easy gratin is...

View ingredients & steps
Ingredients
  1. 2 tablespoons butter
  2. 1 1/2 to 2 pounds sweet potatoes
  3. Garnish: Kosher salt and freshly ground black pepper, to taste
  4. 6 tablespoons cheese (Parmesan)
  5. 1 cup heavy cream
Directions
  1. Heat the oven to 400 F. Generously butter a 9-inch square baking dish or 2-quart baking dish.
  2. Peel the sweet potatoes and slice them into 1/4-inch rounds. If the potatoes are large, cut them in half lengthwise before slicing.
  3. Arrange about one-third of the sweet potato slices in the prepared baking dish.
  4. Sprinkle with salt and pepper and then sprinkle with 2 tablespoons of the grated Parmesan cheese. Repeat the layers, ending with the last of the Parmesan cheese.
  5. Cut the remaining butter into small pieces and distribute evenly over the casserole. Pour heavy cream over all.
  6. Cover the casserole tightly with foil. Bake for 25 minutes.
  7. Uncover and continue baking for 20 to 25 minutes longer, until potatoes are tender.
0
Roasted Potatoes With Paprika
Calories261 Kcal
Protein5 g
Fat7 g
Carbs46 g

Roasted Potatoes With Paprika

OtherVegan3600 min

Paprika and other seasonings give these roasted potatoes flavor. Serve these potatoes with grilled or roasted beef, pork, or chicken. They're a tasty side dish ...

View ingredients & steps
Ingredients
  1. 2 to 2 1/2 pounds red-skinned potatoes (peeled, rinsed)
  2. 2 teaspoons Hungarian paprika
  3. 1 teaspoon salt
  4. 1/4 teaspoon ground pepper
  5. 1 teaspoon onion powder
  6. 1/2 teaspoon dried leaf thyme (crumbled)
  7. 2 tablespoons olive oil
Directions
  1. Gather the ingredients.
  2. Preheat oven to 375 F.
  3. Cut potatoes into 1 to 2-inch pieces.
  4. Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes. Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender.
  5. Serve and enjoy!
0
How to Make Gluten-Free Croutons
Calories35 Kcal
Protein0 g
Fat3 g
Carbs1 g

How to Make Gluten-Free Croutons

OtherVegan3900 min

A cardinal rule of gluten-free cooking is to never throw away day-old gluten-free bread. While not ideal as breakfast toast, that stale bread can be perfect for...

View ingredients & steps
Ingredients
  1. 4 cups cubed gluten-free bread
  2. 1/2 cup extra virgin olive oil
  3. 1 teaspoon gluten-free garlic powder
  4. 1 teaspoon gluten-free onion powder
  5. Optional: 1 teaspoon oregano
Directions
  1. Preheat oven to 275 F. Line a large baking sheet pan with parchment paper.
  2. Cut gluten-free bread into 1/2-inch cubes and place in a large mixing bowl.
  3. Pour olive oil into a small bowl and add seasonings. Stir to combine.
  4. Pour seasoned olive oil over the bread cubes and stir to thoroughly coat.
  5. Spread bread cubes in one even layer on the baking sheet.
  6. Bake for about 1 hour or until the bread cubes are golden brown and dry.
  7. Turn off oven and leave croutons in the oven for another 1/2 hour.
  8. Cool and eat, or store in an air-tight container. These croutons store well in the freezer.
0
Madras Lamb Curry
Calories554 Kcal
Protein34 g
Fat40 g
Carbs16 g

Madras Lamb Curry

South IndianNon-vegetarian9000 min

Though Madras lamb curry is not actually an authentic Indian dish, it is a popular western twist on lamb meat curries made in south India. Use traditional south...

View ingredients & steps
Ingredients
  1. 1 tsp. cumin seeds
  2. 1 tsp. poppy seeds/khus khus
  3. 6 peppercorns
  4. 6 cloves
  5. 3" piece of cinnamon
  6. 1 bay leaf
  7. 1 tsp. fennel seeds
  8. 2 tbsp. coriander powder
  9. 1 tsp. red chili powder
  10. 1/2 fresh coconut (flesh removed and cut into thin 2" long strips)
  11. 2 tsp. garlic paste
  12. 1 tsp. ginger paste
  13. 3 to 4 tbsp. vegetable, canola, or sunflower cooking oil
  14. 2 onions (chopped fine)
  15. 1 kg. lamb (cut into 2" chunks)
  16. 3 large tomatoes (chopped fine)
  17. 1 cup thick coconut milk
  18. Salt to taste
Directions
  1. Heat a griddle or flat pan on medium heat. Add the whole spices (cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns). Roast till spices get slightly darker and aromatic.
  2. Remove from heat and keep aside for 10 minutes. Grind to a fine powder in a clean, dry coffee grinder.
  3. Put the coconut slivers, garlic and ginger pastes, cumin and red chili powders, and the above-mixed spice powder into a food processor. Add 3 to 4 tablespoons of water and grind to a smooth paste.
  4. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Add the onion to it when hot. Fry till almost golden. Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often until the oil begins to separate from the spice paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.
  5. Add the meat and fry till it starts to brown. Add the chopped tomatoes, coconut milk, and 1 cup of hot water. Season with salt to taste and stir well. Cook until the meat is soft. There should be a fair amount of thick gravy at this stage. If required, add hot water to maintain the amount of gravy as you cook.
  6. When the meat is done, turn off the heat and serve immediately.
0
Vietnamese Stir-Fried Mixed Vegetables
Calories280 Kcal
Protein33 g
Fat9 g
Carbs18 g

Vietnamese Stir-Fried Mixed Vegetables

OtherVegan1020 min

Stir-fried vegetables are a versatile component in any Southeast Asian meal. They are a great accompaniment to grilled or fried meat or seafood. There are so ma...

View ingredients & steps
Ingredients
  1. 1/2 cup cauliflower
  2. 1/2 cup green beans
  3. 1/2 cup baby corn
  4. 1/2 cup carrots
  5. 1/2 cup red peppers/capsicums
  6. A few slices of zucchini
  7. 4 to 6 mushrooms (button or shiitake are recommended)
  8. 2 finely chopped cloves of garlic
  9. 2 tablespoons​ fish sauce
  10. 2 tablespoons oil
  11. 1 tablespoon rice wine
  12. 1/2 teaspoon white ground pepper
  13. Salt to taste
Directions
  1. Gather the ingredients.
  2. In a pot or wok, bring 10 cups of water to a boil and add a teaspoon of salt.
  3. Blanch the carrot, broccoli, and baby corn for 30 seconds.
  4. Remove and soak these vegetables for ten seconds in cold water so that they do not get overcooked. Drain the vegetables.
  5. Heat the oil in a wok or saucepan over low heat. Fry the garlic until golden brown.
  6. Turn up the heat to high and add the blanched vegetables with the red peppers. Fry for 20 seconds and mix the vegetables well.
  7. Add the rice wine, fish sauce, white pepper, and salt.
  8. Stir well and serve the stir-fried mixed vegetables with plain boiled rice and any other Southeast Asian meat or seafood dish.
  9. Enjoy!
0
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 ...

View ingredients & steps
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
0
Tomato, Basil, and Leek Soup
Calories238 Kcal
Protein11 g
Fat6 g
Carbs42 g

Tomato, Basil, and Leek Soup

Italian AmericanVegan2400 min

Tomato, basil, and leek soup is a classic regional Italian recipe. This fragrant, creamy soup is especially satisfying during late summer going into early fall ...

View ingredients & steps
Ingredients
  1. 2 pounds tomatoes (plum, or two 16-ounce cans of whole plum tomatoes with basil)
  2. 2 tablespoons olive oil
  3. 1 sweet onion (chopped)
  4. 2 cloves garlic (chopped)
  5. 1 large carrot (chopped)
  6. 1 potato (peeled and chopped into 1-inch chunks)
  7. 1 quart broth (vegetable, or water)
  8. 1 large leek (cut in half lengthwise and chopped in 1/4-inch slices)
  9. 2 cups basil (fresh)
  10. Sea salt (to taste)
  11. Freshly ground pepper (to taste)
  12. Optional: extra-virgin olive oil (to serve)
Directions
  1. Gather the ingredients.
  2. If using fresh tomatoes, peel by cutting a small “x” on the tip, and dropping into boiling water for 1 to 2 minutes, until the skin loosens easily.
  3. Crush tomatoes in a bowl so that no juices will be lost.
  4. Heat 1 tablespoon of the olive oil in a soup pot over medium heat. Add onion, garlic, carrot, and potato and cook for 5 minutes.
  5. Add tomatoes, broth, and a healthy pinch of sea salt. Bring to a boil; reduce heat, and simmer, covered, for 25 minutes, until vegetables are very tender.
  6. While soup is cooking, wash chopped leeks thoroughly.
  7. Heat remaining tablespoon of oil in a skillet. Sauté leeks over medium heat for about 5 minutes, or until leeks are firm, but tender. Set aside.
  8. After 25 minutes, add the basil leaves to the soup and remove from heat.
  9. Puree soup with a vertical wand blender until creamy.
  10. Add leeks and season to taste. Cook an additional 5 minutes before serving.
  11. If desired, drizzle with extra-virgin olive oil when serving.
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
Baked Corn Casserole
Calories171 Kcal
Protein6 g
Fat8 g
Carbs20 g

Baked Corn Casserole

OtherNon-vegetarian3300 min

Somewhere between corn pudding and cornbread, you'll find corn casserole, a flavorful yet indulgent side dish that's just at home on a holiday dinner table as i...

View ingredients & steps
Ingredients
  1. 2 tablespoons butter
  2. 1 1/2 tablespoons flour
  3. 1 cup milk
  4. 2 cups whole-kernel corn
  5. 2 teaspoons sugar
  6. 1 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 2 eggs
Directions
  1. Preheat the oven to 350 F. Prepare a 9-inch square baking dish by spraying it lightly with pan spray or greasing it with butter.
  2. In a medium-sized saucepan over low heat, melt the butter.
  3. Add flour and whisk to create a roux. Slowly pour in the milk, stirring continually to incorporate the liquid.
  4. Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.
  5. Crack the eggs into a small bowl and whisk until they're well-beaten.
  6. Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.
  7. Cook for 25 minutes, or until the center of the casserole is firm.
0
Easy Vegetarian Singapore Noodles
Calories291 Kcal
Protein8 g
Fat10 g
Carbs44 g

Easy Vegetarian Singapore Noodles

OtherVegan1200 min

Wondering how to make vegetarian Singapore noodles? Siddhi shared this recipe for vegetarian Singapore noodles with me and gave me permission to share it, so I ...

View ingredients & steps
Ingredients
  1. 2 tablespoons olive oil
  2. 1 green bell pepper (sliced into thin strips)
  3. 1 red or yellow onion (chopped)
  4. 2 cloves garlic (minced)
  5. Chili garlic sauce (to taste)
  6. 2 to 3 cups egg noodles (cooked)
  7. 3 tablespoons curry powder
  8. 2 to 3 tablespoons soy sauce (or tamari if you need it to be gluten-free)
Directions
  1. Gather the ingredients.
  2. Cook the noodles according to the package instructions. Drain well and set aside.
  3. In a large skillet or saute pan over medium-high heat, saute the sliced bell pepper, onions, and minced garlic in olive oil for a few minutes, until vegetables are just starting to get tender. Reduce the heat to medium low, then stir in the chili garlic sauce, stirring to coat the vegetables well.
  4. Add the pre-cooked noodles and stir again to combine, then add in the curry powder and soy sauce until well mixed.
  5. Serve and enjoy!
0
Vegetable Fried Rice With Cashews
Calories593 Kcal
Protein13 g
Fat7 g
Carbs118 g

Vegetable Fried Rice With Cashews

OtherVegan1200 min

Adding a few cashew nuts to this vegetable fried rice adds a load of health benefits and a satisfying crunch to this classic dish that both adults and kids love...

View ingredients & steps
Ingredients
  1. 2 tablespoons oil for stir-frying
  2. 1 teaspoon minced fresh ginger
  3. 1 medium onion, diced
  4. 1/2 cup frozen corn or peas
  5. 1/2 red bell pepper, deseeded, diced
  6. 3 1/2 cups previously cooked scented rice
  7. 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
  8. Black pepper, to taste
  9. 3/4 cup cashews
  10. 1 green onion, finely chopped
  11. Salt to taste, optional
Directions
  1. Heat oil in a preheated wok or saute pan over medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.
  2. Push the onion to the sides of the wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.
  3. Add rice in the middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though since the rice is already cooked and just needs to be heated through.)
  4. Stir in soy sauce and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.
0
Showing 12 recipes from 20 available.