Here are some of my favorite healthy recipes that will make it easier for me and you to start the year on the right foot. These healthy recipes are effortless meals that everyone will love.
Eating healthy is a no-brainer, right?
So, why should making them be a tedious chore?
I have a collection of some of the best healthy recipes that you can make without breaking a sweat.
Make use of your air fryer, instant pot and other gadgets because they will make your life easier.
Tips for eating healthy
- The one concept that I have started to follow is to eat when I am hungry. That sounds so simple, right? I used to eat because I was stressed, tired, bored and other negative moments. But, eating only when I am hungry has changed it all for me.
- Make protein an important part of your meals. Protein has been filling for me and it has helped curb my appetites.
- Including plenty of greens and vegetables in my diet has helped me feel good about myself. I don’t feel as tired as I used to.
- Getting plenty of sleep and sleep that is restful helps a lot. When the body is rested, it can run efficiently. The food gets digested properly and the hunger pangs don’t happen often
- Preparing meals in advance and doing a meal plan has been a game changer for me. Before, I would open the fridge and stare at the shelves to see what I could eat. It usually included junk food and other bad-for-me snacks. But now, I have meals ready in the fridge and just pull them out when it’s meal time.
Easy healthy recipes
I make use of my air fryer and instant pot all the time. They make my life so much easier and they cook recipes to perfection.
Even stove top recipes are easy to make using simple ingredients. These recipes are all about making it easy to cook healthy meals.
What do you look for when you are looking for healthy recipes?
Plain old cucumber salad is boring. But, add harissa marinated feta, olives, radishes, onions and fresh dill. Now, you have the most perfect and healthy salad recipe.
Ready in just 15 minutes.
A salad is made with all fresh, healthy plant-based ingredients. The salad is so easy to make as it is ready in just 10 minutes.
The star of this recipe is the unique tofu! It’s marinated in a simple harissa spice and then quickly sauteed.
Add this tofu to arugula and it will make the salad taste so unique!
Packed with nutrients, polyphenols and cancer fighting ingredients, this kale salad is a life changer! It’s really easy to make and eat.
If you have a problem digesting kale, warm it up a little and then flavor it with your favorite ingredients. I love the pomegranate and beet chips in this recipe.
I was a big, BIG hater of tempeh. It’s never been palatable to me. But, getting requests from all you made me take a second look this food!
It’s one of the highest sources of protein for vegans and vegetarians. Just one packet of tempeh has about 45g of protein. I eat half of the tempeh in a day and that gives me about 20g of protein.
So, I came up with an easy recipe for making tempeh in my air fryer. It’s really good and now, I am just little less hater of tempeh.
How about you? Do you like tempeh?
When prepared correctly, tofu can taste so delicious. Plus, it can be made using just 2 ingredients.
Tofu and salsa!
That’s it. No hassle of getting a cart-full of ingredients. I marinate the tofu in salsa and then, pop it into the air fryer!
Eat the tofu by itself or put it into a salad.
Lentil is another protein packed recipe that vegans love to eat. I soak it overnight and then pressure cook it to get rid of the lectins.
This lentil salad is made in the instant pot and also happens to be one of my favorite meal prep recipes.
The flavors are salty and tangy which makes my taste buds very happy.
Do you like lentils?
Do you like making soup in the instant pot? It’s become my new favorite way of making soup because it’s so easy and delicious.
I love quinoa in my salad, but, now I have discovered quinoa in my soup. Why hadn’t I thought of it until now, lol!
In the soup, I add red kidney beans, veggies, purple kale and coconut milk. The soup is packed with proteins.
This soup is now a family favorite. Have you tried this soup? Be sure to tell me what you thought of it.
Olives are attention hogs! They like to be center of every recipe!
So, this time, I put them front and center into an easy salad recipe.
Olives are PACKED with good fats. They are exactly what you would need for a healthy lunch.
Put this salad on greens, in veggies or on a whipped feta dip. Olives are the healthiest ingredient, in my humble opinion.
Growing up, I didn’t like beets at all. As an adult, I fell in love with them after I stared putting them into different recipes.
Today, my absolute favorite way to make them is to turn them into chips. They are an easy snack and can be put into salads too.
These chips take less than 30 minutes to make. Make a big batch and enjoy it during the week.
I keep these energy bites close to my desk. Whenever I have a hankering to eat something not-good-for-me, I reach for these energy bites instead.
They are packed with protein and good fats. Best part is that the combination of tahini and za’atar, they have the most unique taste.
I have made different flavors like coconut, matcha, chocolate and flax seeds. Just one of these energy balls is enough to make me feel full.
Do what I do. Make a big batch of these energy bites and refrigerate. They usually last me about 1-2 weeks.
If you are not sensitive to the oxalates in spinach, this salad can be a very good way of getting greens.
I add cherry tomatoes, cucumber and onions in it. The dressing is homemade using very simple ingredients. It’s a slight variation to my lemon vinaigrette and has a light tang.
Bagel chips are technically not healthy. So, it’s ok to skip them in this recipe. I think they are better than croutons and I use them sparingly in this recipe.
Serve this salad as a side dish or as a light lunch. If you are a salad addict, boy, do I have a post for you: 15+ Salad Recipes.
Who has time for rolling sushi? I feel like rolling sushi takes lots of practice and it’s time consuming.
Now, I don’t even bother with trying to roll it. Instead, I make a giant sushi bowl which I pack with a colorful ingredients.
These ingredients are packed with veggies and fruits. You won’t believe how delicious the edamame and cauliflower rice taste in this recipe.
You have heard of tabouli but you have never tasted a tabouli like this one!
Instead of bulgar wheat, I went with amaranth grains. These ancient grains add a very unique flavor to the tabouli.
Traditionally, mint is added to the tabouli but, I skipped it in this recipe. If you have fresh mint lying around, chop it up and add it.
In just 35 minutes, you will have this tabouli ready to go. It goes well in meal prep recipes too.
No, your eyes are not deceiving you! You are seeing a pasta bowl, but, it’s not the carb-heavy pasta that you are used to seeing.
The penne pasta itself is very unique. It’s made with red lentil flour and not the usual wheat or gluten-filled pasta.
The penne pasta will change your life. You get to enjoy pasta on a low carb and keto diet. I added coconut milk for added fats to the pasta.
It’s ready in just 30 minutes.
One of the good things about having a stove top grill is that I get to grill my veggies all year round!
Whenever I have a hankering for grilling and pasta, I pull out my grill and make this easy pasta dinner. The secret to a good pasta bowl is in the sauce.
I use a mix of butter and fresh herbs to make this pasta. The grilled veggies are what is in season at the time. I love adding cucumber, bell peppers, beets, cherry tomatoes, radishes and avocado to the grill.
This pasta is also made with red lentil flour.
If you are interested in owning a stove-top grill, I highly recommend the one I use -> (Affiliate Link) A square stove-top grill that can also be put in the oven.
Do you know that veggie tops like beet tops, Brussels sprouts tops, radish tops and others are actually edible? I also found out that they happen to be packed with tons of nutrition like potassium, calcium, iron, vitamins and trace minerals.
So, I never throw away these tops anymore. I grow Brussels Sprouts and they have leaves that protect the actual sprout. These leaves are edible and healthy.
I cook them minimally using garlic and butter! Then, serve them as a side dish or as a light lunch!
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