Healthy Recipes for Anyone and Everyone!


Here we will tackle one of the most challenging topics; Healthy Eating!

  • Healthy recipes for all food critics
  • Quick meals for families on the go
  • Protein packed snacks for the person needing a pick me up
  • Breakfast recipes to get your engine revving
  • Healthy dessert alternatives
  • Plus much much more!

1/26/2021 : Not One, BUT 20 Awesome Soup Recipes for this Cold, Snowy Day!

1/26/2021: Sheet Pan Sausage and Veggies

Sheet Pan Sausage and Veggies makes for the best simple, filling, and nutritious dinner with virtually no cleanup!

Follow the link below to check out this awesome recipe with step by step pictures and videos on how to make this simple yet delicious meal!

https://www.chelseasmessyapron.com/one-pan-healthy-sausage-and-veggies/#_a5y_p=5830687

1/15/2021 – Ending the Week With a Soup Recipe!

Italian Meatball Soup

Most Italian Meatball Soup recipes contain crusty bread and orzo pasta in addition to the meatballs and veggies, so in order to ensure your best fitness results I’ve left those high-calorie, high-carb ingredients out of this delicious recipe. Instead I’ve filled this comforting soup with wholesome ingredients like sweet potato, chickpeas, kale, tomatoes and onion. Serve hot and enjoy!

INGREDIENTS:

1 pound loose mild Italian sausage•

1 sweet potato, peeled and diced•

2 tablespoons olive oil, plus 1 teaspoon•

2 yellow onions, diced•

1 tablespoon Garlic, minced•

1 teaspoon dried italian seasoning•

½ teaspoon sea salt•

½ teaspoon Red Pepper Flakes•

½ cup dry white wine•

4 cups chicken broth•

1 can (15 oz.) diced tomatoes•

1 can (15 oz.) chickpeas, drained and rinsed•

5 ounces baby kale

DIRECTIONS

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Form the sausage into 40 small meatballs using about a teaspoon of sausage per meatball. Place the meatballs on one of the prepared baking sheets and bake in the preheated oven for 10 minutes.

In a medium bowl toss the diced sweet potato with 1 teaspoon of olive oil and a sprinkle of salt and pepper. Spread the sweet potato over the remaining baking sheet and bake in the preheated oven for 15-20 minutes, until tender.

Heat the olive oil in a soup pot over medium-low heat. Add the onions, garlic, Italian seasoning, sea salt and red pepper flakes. Partially cover and cook for 10 minutes, until the onions are soft. Increase the heat to high.

Deglaze the pot with the wine and cook until evaporated. Stir in the broth, tomatoes and sweet potato and bring to a boil. Reduce the heat to medium and simmer, 8-12 minutes.

Stir in the meatballs, chickpeas and the kale until wilted. Season to taste with salt and black pepper. Enjoy!

1/11/2021 – New Week – New Recipe!

Here is a great way to make brussel sprouts that is both healthy and delicious! The recipe below is super simple and takes no time at all. Take a look!

Roasted Brussels Sprouts with Parmesan – Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.

Ingredients

  • 1 (16 ounce) package Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • ¼ cup grated Parmesan cheese
  • 1 pinch red pepper flakes, or to taste

Directions

Instructions Checklist

  • Step 1 Preheat the oven to 400 degrees F (200 degrees C).
  • Step 2 Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9×13-inch baking pan.
  • Step 3 Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

Nutrition Facts

Per Serving:91 calories; protein 4g; carbohydrates 8g; fat 5.7g; cholesterol 2.9mg; sodium 264.7mg.

12/29/2020 – The BEST Fish Taco Recipe!

Here is an awesome recipe if you love authentic Mexican cuisine and want to do it in a healthy fun way! Check out the recipe below:

Healthy Fish Taco Recipe

Ingredients You Will Need

As always, my healthy fish taco recipe ingredients are super simple. And I even give you options for a flour to use.

  • Fish: Best fish for fish tacos is any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper.
  • Flour: Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs. Anything that will make fish crispy.
  • Simple spices: Taco seasoning and garlic powder.
  • Yogurt and mayo: I call my fish taco sauce healthy because I use 75% yogurt and 25% mayo unlike any restaurant’s 100% mayo white sauce.
  • Cabbage, avocado, tomato, avocado and lime are the fixings but you can use what you have.

How to Make Fish Tacos

I doubled the recipe and healthy fish tacos were gone by the morning. So, if serving a crowd, definitely double the recipe. You will be glad you did.

  • Prep fish and its dredging: Cut fish into 1 inch cubes and in a medium bowl whisk flour, taco seasoning, garlic powder, cornstarch, salt and pepper.

How to Make Fish Tacos

I doubled the recipe and healthy fish tacos were gone by the morning. So, if serving a crowd, definitely double the recipe. You will be glad you did.

  • Prep fish and its dredging: Cut fish into 1 inch cubes and in a medium bowl whisk flour, taco seasoning, garlic powder, cornstarch, salt and pepper.
  • Chop fixings: I like to place them in a large baking dish, cover with linen towel and set aside.
  • To cook fish: Dip fish pieces into flour mixture and pan fry for 2 minutes per side in preheated large ceramic non-stick skillet on medium-high heat.
  • To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce.

Tips for Best Fish Tacos

  • Other fish you can use: You can use salmon or trout if that’s what you have. It does not have to be white fish but rather fish that doesn’t flake easily and falls apart.
  • Skip non-fat yogurt: Do not use 0% yogurt for the crema because it will lack flavour.
  • Fish cooks fast: So don’t over cook it otherwise it will come out rubbery.
  • Do not overcrowd the skillet: Leaving room and air to flow between fish pieces helps to keep it crispy.
  • Double the recipe for 4+ people: I highly recommend to double the recipe. Single makes 9 tacos and I find we all want 3-4 tacos each. And nobody minds the leftovers.

Serving Fish Tacos

Let’s go over a bazillion of toppings possibilities:

11/25/2020 – Healthy Pumpkin Bread Recipe!

The BEST Healthy Pumpkin Bread. Soft, moist, and delicious, it’s made with yogurt, honey, whole grains and warm spices. Easy one bowl recipe!


PREP:15 mins COOK:55 mins TOTAL:1 hr 10 mins


SERVINGS: 10 slices (1 8×4-inch loaf)

Ingredients  

  • 2 tablespoons canola oil or melted and cooled coconut oil
  • 1/2 cup honey
  • 1 large egg at room temperature
  • 1/3 cup plain non-fat Greek yogurt* at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg 
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour*

Instructions 

  • Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
  • In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  • Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet (or your mix-ins of choice). Spread the batter into the prepared loaf pan.
  • Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Notes

  • You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
  • For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and more pronounced wheat taste.
  • TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days. 
  • TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.

Nutrition

SERVING: 1slice CALORIES: 180kcal CARBOHYDRATES: 34g PROTEIN: 5g FAT: 4g SATURATED FAT: 1g CHOLESTEROL: 17mg POTASSIUM: 130mg FIBER: 3g SUGAR: 15g

We also want input from you! If you have a healthy recipe or tip that you would love to share and let us post, please submit it below!

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