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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...

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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!
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Vegetarian Moroccan Lentils Recipe
Calories288 Kcal
Protein18 g
Fat2 g
Carbs53 g

Vegetarian Moroccan Lentils Recipe

OtherVegan3000 min

For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don't hold much appeal,...

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Ingredients
  1. 2 cups brown lentils (or green lentils)
  2. 2 or 3 large, ripe tomatoes (grated)
  3. 1 medium onion (chopped)
  4. 3 to 5 cloves of garlic (finely chopped or pressed)
  5. 4 tablespoons chopped fresh parsley and cilantro
  6. 2 1/2 teaspoons cumin
  7. 2 1/2 teaspoons paprika
  8. 1 1/2 teaspoons ginger
  9. 1/2 teaspoon pepper
  10. Optional: cayenne pepper (to taste)
  11. 2 teaspoons salt (or to taste)
Directions
  1. Pressure Cooker Method
  2. Gather the ingredients.
  3. Mix all ingredients in a pressure cooker.
  4. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
  5. ​Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.
  6. If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.
  7. Portion into bowls and garnish with some fresh parsley.
  8. Enjoy!
  9. Stovetop Method
  10. Mix all ingredients in a heavy-bottomed pot.
  11. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
  12. ​Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
  13. You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.
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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...

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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.
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Stir-Fry Chicken in Rice Wine
Calories777 Kcal
Protein82 g
Fat45 g
Carbs6 g

Stir-Fry Chicken in Rice Wine

OtherNon-vegetarian1500 min

Ginger, garlic, white pepper and two types of soy sauce lend extra flavor to this simple chicken in rice wine stir-fry. Chinese rice wine is found in Asian mark...

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Ingredients
  1. 1 whole chicken (3 to 4 pounds)
  2. 1 tablespoon peanut oil or vegetable oil for stir-frying
  3. 1 tablespoon Asian sesame oil
  4. 1 thumb-size piece of fresh ginger (cut into thin slices)
  5. 3 cloves minced garlic
  6. 3 tablespoons Chinese rice wine or dry sherry
  7. 3 tablespoons Kikkoman soy sauce
  8. 1 tablespoon black soy sauce (dark soy sauce)
  9. 1 teaspoon white peppercorn (coarsely crushed)
  10. 1 cup hot water or chicken stock
  11. Salt (to taste)
  12. 3 stalks spring onion, green onion (cut into 2-inch lengths for garnish)
Directions
  1. Chop the chicken into bite-size pieces, including the bones.
  2. Heat the wok to medium-high to high heat.
  3. Drizzle in the peanut oil or vegetable oil, and the sesame oil.
  4. When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown.
  5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.
  6. Pour in the rice wine and continue stir-frying
  7. Add the Kikkoman soy sauce, dark soy sauce, and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn.
  8. Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired.
  9. Serve the chicken garnished with the spring onions. Enjoy!
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Aloo Gobi
Calories363 Kcal
Protein10 g
Fat11 g
Carbs61 g

Aloo Gobi

Indian cuisineVegan2700 min

Aloo gobi is a vegetarian Indian food recipe consisting of potatoes and cauliflower cooked in a host of flavorful Indian spices. Although it's been around for y...

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Ingredients
  1. 3 potatoes, chopped
  2. 3 tbsp. olive oil
  3. 1 tsp. coriander
  4. 1 tsp. cumin
  5. 1/2 tsp. turmeric
  6. 1/4 tsp. ground cloves
  7. 1/4 tsp. ginger
  8. 2 bay leaves
  9. 1/2 onion, sliced
  10. 1 cauliflower, chopped
  11. 1 tbsp. lemon juice
  12. 1/3 cup water
Directions
  1. Gather the ingredients.
  2. Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain.
  3. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds.
  4. Then add the onion, cauliflower, and potatoes.
  5. Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water.
  6. Cover and cook for another 8 to 10 minutes, or until cauliflower is tender.
  7. Serve your vegetarian aloo gobi with hot steamed basmati rice or another grain, if desired.
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