45 Easy Healthy Recipes: Breakfast, Lunch, Dinner

1. Preheat your oven to 440°F. Place some muffin cups in your muffin pan.
2. Shred the zucchini and the carrots and transfer them in a small bowl.
3. Combine the dry ingredients with the wet ingredients and mix everything together.
4. Fold the shredded vegetables in the muffin batter, add the fresh dill and season with salt and pepper to taste.
5. Bake for about 20 minutes, or until the muffin tops are golden brown.

1. Preheat your oven to 400 degrees.
2. Heat two tablespoons of olive oil in a large oven-proof skillet.
3. Chop the leeks and carrots and add them to the hot skillet. Season them with salt, pepper, and dry parsley. Cook for 5-10 minutes or until the veggies get soft and caramelized.
4. Whisk the eggs and egg whites with the milk and season them with salt and pepper.
5. Pour the egg mixture over the veggies and cook for another 2-3 minutes.
6. Add the cheese over the frittata and bake for 10 minutes or until the cheese is all melted.
7. Enjoy.

1. Toast the taco shells in a toaster or heat them up in a microwave.
2. Cut and peel the avocado, remove the pit, and mash it with the juice of one lemon.
3. Shred the cucumber and combine it with the cottage cheese and the fresh dill.
4. Spread ¼ of the avocado mash on each taco shell, top with red bell pepper slices and sliced black olives, and finish off with a dollop of the cream cheese mixture.
5. Repeat until all 4 tacos are filled.

1. Fill a large pot with water, generously season it with salt, and let it come to a boil.
2. Cook the potatoes in the salted boiling water for 15 minutes, or until they get fork tender.
3. Add the Bok Choy in the boiling water in the last 5 minutes of cooking.
4. Drain the potatoes and bok choy, transfer them to a large mixing bowl, and add the onion, olives and parsley.
5. Mix in the Greek yogurt and combine everything together. Serve and enjoy.

1. Preheat your oven to 400 degrees.
2. Preheat a non-stick skillet coated with the olive oil over medium high heat.
3. Add the peppers, mushrooms, leeks, and garlic in the skillet and cook until just tender. Add the spices and season with salt and pepper to taste.
4. Mix in the rice and transfer to a large baking dish coated with some cooking spray.
5. Add the water and the tomato sauce and bake covered with aluminum foil for 40 minutes. After 40 minutes, uncover and bake for another 20 minutes until the rice is cooked through and forms a nice golden crust.

1. Preheat a non-stick skillet coated with some olive oil over medium high heat.
2. Cut the zucchinis and the carrots into large chunks. Slice the onion.
3. Add the veggies in the hot skillet along with some salt and pepper to taste. Saute them until they get caramelized and juicy. This usually takes about 10 minutes over medium high heat.
4. Add the defrosted corn, maple syrup, and the herbs. Sauté for another 2-3 minutes.
5. Finally, add the tomato sauce and cook until heated through and bubbly. Serve.

1. Preheat two tablespoons of olive oil in a large pot over medium low heat.
2. Cut the veggies into pretty large chunks and add them to the hot pot. Sauté the veggies with the spices for 3-4 minutes, or until they soften up a bit.
3. In the meantime, gently wash the lentils.
4. Add the lentils to the sautéed veggies along with the veggie broth and the water, and bring the soup to a boil. After the soup boils, cover it and lower the heat, allowing it to simmer gently for 20 minutes.
5. Once the veggies are soft and the lentils are cooked through, blend everything together using a stick blender. Serve hot with an extra sprinkle of mint.

1. Blend the orange juice, lemon juice, ice, and honey for 20 seconds at high speed.
2. Add the carrots and the ginger, and blend on the highest setting possible until the carrots are all broken down and everything is well combined.
3. Transfer to a cup or a portable jar and enjoy!

1. Blend the milk, honey, and cinnamon for 10 seconds at high speed.
2. Add the mixed berries and blend for a full minute on the highest setting possible.
3. Transfer to a cup or a portable jar and enjoy!

1. Blend the orange juice with the water and the cinnamon for 30 seconds on high speed, or until frothy.
2. Chop the apple and transfer it to the blender along with the frozen raspberries.
3. Blend for a minute on high speed, or until well combined.
4. Transfer to a cup or a portable jar and enjoy!

1. Blend the orange juice, coconut water, and almond butter for 30 seconds on high speed.
2. Add the spinach and the avocado and blend for another 10-20 seconds.
3. Add your fruits and blend until well combined.
4. Transfer to a cup or a portable jar and enjoy!

1. Juice the grapefruit straight in your blender cup using a citrus juicer.
2. Add a dash of cinnamon and blend for 5 seconds.
3. Add all your fruits and blend until smooth. If your grapefruit wasn’t really juicy and you find your smoothie to be a bit on the thick side, add a splash of water and blend for 10 more seconds.
4. Transfer to a cup or a portable jar and enjoy!

1. Cut the cauliflower into medium-sized florets and steam it for 15 minutes or until fork-tender.
2. While the cauliflower is steaming, chop the onions and the carrots, and mince the garlic.
3. Sautee your chopped veggies in a non-stick pan coated with a thin layer of cooking spray until the carrots are soft and the onions are translucent.
4. Add the hot cauliflower to a blender along with the sautéed carrots and onions. Blend for about 1 minute or until the mixture is thick and smooth.
5. Add the Greek yogurt and the spices and blend for another 30 seconds. Generously season your mashed cauliflower with some salt and pepper to taste.
6. Serve topped with a small dollop of Greek yogurt.

1. Heat a non-stick pan over medium low heat and coat it with some coconut oil.
2. Mash the banana, whisk the egg, and combine them together with some cinnamon.
3. Cook the pancakes for 2 minutes on each side, like you would with regular pancakes.
4. Drizzle with some maple syrup and serve while hot.

1. Cut the white mushrooms into thin slices and set aside for now.
2. In a crockpot, heat your olive oil. Fry the onions, cashew nuts, carrots, and the shredded coconut for nearly 3 minutes.
3. Now add the mushrooms and toss for about 3 minutes.
4. Throw in the green chilies, the celery and season with salt and pepper.
5. Pour in the milk and stir for 2 minutes.
6. Finally pour in the water and cover with a lid.
7. Cook on low heat for 50 minutes.
8. Now add the coriander, the sugar.
9. Serve hot.

1. Cut the chicken breasts into medium chunks.
2. Dice the onions coarsely. Split the chilies.
3. In a large pan, heat the olive oil and fry the onions for 30 seconds.
4. Add the ginger-garlic paste and stir.
5. Add the cumin and pepper, salt to it. Toss around for 1 minute.
6. Now add the chicken chunks and stir for 4 minutes. Pour the soy sauce and stir for 5 minutes. Cook on low heat with the lid on for 3 minutes.
7. Throw in the green chilies.
8. Toss for another 2 minutes.
9. Serve hot with bread or rice.

Easy Healthy Raw Lunch or Dinners

Cucumber, Tomato, Carrot Salad

Prep time: 10 mins

Total time: 10 mins

Instructions

1. Combine all the ingredients into a bowl.
2. Squeeze the juice out of the ingredients using your hand.
3. That way the flavor would really come out.
4. Serve fresh

Cucumber, Tomato, Lettuce Salad

Prep time: 10 mins

Total time: 10 mins

This simple cucumber, tomato, lettuce salad is great as a side dish or a quick lunch option. It’s a tasty and wonderful light meal.

Serves: 2

Ingredients

• 1 cucumber
• 2 red tomatoes
• A handful of lettuce
• A pinch of sea salt
• 1 tsp of fat-free mayo
• A pinch of black pepper

Instructions

1. Cut the cucumber into thin sticks.
2. Cut the tomatoes into halves and then cut it lengthwise into 1cm thick pieces.
3. In a bowl, mix the cucumber, tomato with salt, pepper.
4. Add the mayo and toss around.
5. Serve on top of the lettuce leaves.

Note: You can substitute fat-free mayo for olive oil instead. Also, you can add a hard-boiled egg to the salad.

1. In a large bowl, throw in all the vegetables.
2. Add the lemon zest and the salt. Toss it well.
3. Finally, drizzle the olive oil and again mix.
4. Serve fresh.

1. Peel the banana and the kiwis. Cut them into circles.
2. Cut the strawberries into thin slices.
3. Cut the grapes and raspberries into halves.
4. Now in a large bowl, combine all the fruits.
5. Throw in the honey, salt, cinnamon and olive oil.
6. Add the herbs and mix well.
7. Serve fresh.

1. Shred the carrot, cabbage, onion, coriander thinly.
2. In a large bowl, throw all of them in.
3. Add the oregano, pepper, salt and mix well.
4. Drizzle the olive oil on top and again mix.
5. Serve fresh.

1. Take the carrots and cut very thinly lengthwise. You would have thin long strips of carrots. Set aside for now.
2. Chop the papaya.
3. Remove the cabbage stem. Chop the cabbage but don’t chop all of the cabbage leaves, leave some for wrapping the carrot sticks in.
4. Chop the cashew nuts and the almonds.
5. In a bowl, combine the cabbage, papaya, cashew and the almonds. Add sea salt and pepper to it.
6. Now place the carrot strips onto a cabbage leaf.
7. Put the cabbage mix into the middle. Wrap the carrot up tightly in a cabbage leaf.
8. Repeat with the rest of the carrot strips.
9. Garnish with the mint on top.

1. Peel the mangoes and take out the stem.
2. Chop the chilies and the onion. Blend the mustard seeds using a wooden spoon or use the blender if preferred.
3. Cut the mangoes into thin slices.
4. Now in a large bowl, combine all the ingredients together.
5. Hand mix and squeeze well so the juice comes out a little.
6. Serve immediately.

Raw Beet Salad

Prep time: 30 mins

Total time: 30 mins

1. Mix sweet potatoes, pecans, and cranberries all in a bowl.
2. Mix olive oil, lavender, lemon juice, rice vinegar, black pepper, and fennel in a smaller bowl.
3. Pour this dressing over the sweet potatoes mixture.
4. Put it in the refrigerator for 30-45 minutes.

1. Place all the ingredients in a blender and blend until smooth.
2. You can add more water depending on how you like the consistency.
3. Serve it cool or warm

1. Place all the ingredients in a blender, except the coconut.
2. Blend until the mixture is desirably smooth.
3. Sprinkle the coconut on top of the soup and enjoy!

1. Add everything to a blender and blend until smooth.
2. Top with sliced peaches or some pomegranate seeds.

1. Add the avocado to a food processor and pulse until it turns into a puree.
2. Add the honey, cocoa powder, and milk to the avocado mixture. Pulse until you get a rich and creamy mousse.

1. Preheat your oven to 350 degrees.
2. Heat one teaspoon coconut oil in a non-stick skillet on medium-high heat. Make sure you use an ovenproof skillet.
3. Chop the apples into bite-sized pieces, sprinkle them with the nutmeg and cinnamon, and cook for 6-7 minutes, stirring occasionally. You want the apples to get soft and moist.
4. Remove the apples from the stove and transfer them to a small bowl.
5. Add your seeds in the same skillet from the apples, follow with the cream cheese, and top with your apples.
6. Bake for 5-10 minutes, or until the apples are nicely caramelized.