These healthy recipes won’t break the bank and will make it possible for you to eat healthy.
Eating healthy should not mean breaking the bank, getting complicated or sacrificing taste. In fact, there are hundreds of easy-to-make healthy recipes out there that are not only delicious but also affordable. With a little creativity and experimentation, you can make healthy eating a reality in your household. Here are some of our favorite healthy recipes that will help you get started with your healthy eating journey.
Mediterranean Quinoa Bowl
Ingredients:
- 1 cup quinoa
- 1 can chickpeas, rinsed and drained
- 1 cucumber, sliced
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- ½ cup crumbled feta cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions and set aside.
2. In a large bowl, combine cooked quinoa, chickpeas, cucumber, avocado, cherry tomatoes, red onion, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Drizzle the vinaigrette over the quinoa bowl and toss until evenly combined.
5. Serve the Mediterranean quinoa bowl immediately, or store covered in the refrigerator for up to 3 days.
One-Pan Chicken and Vegetables
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the chicken breasts into bite-sized pieces and set aside.
3. In a large bowl, combine sliced bell pepper, onion, zucchini, and cherry tomatoes.
4. Drizzle the vegetable mixture with olive oil and sprinkle with minced garlic, dried basil, oregano, salt, and pepper. Toss until evenly coated.
5. Arrange the chicken on top of the vegetables and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve the one-pan chicken and vegetables hot, garnished with fresh herbs.
Easy Overnight Oats
Ingredients:
- 1 cup rolled oats
- 1 cup almond milk
- 2 tbsp honey
- 1 tsp vanilla extract
- Pinch of salt
- Fresh berries and chopped nuts (optional)
Instructions:
1. In a large bowl, combine rolled oats, almond milk, honey, vanilla extract, and salt. Stir well to combine.
2. Divide the oat mixture between two glass jars and cover tightly.
3. Refrigerate overnight or for at least 4 hours to allow the oats to soak up the liquid and soften.
4. In the morning, top the overnight oats with fresh berries and chopped nuts if desired, and serve chilled.
Flavorful Black Bean Salad
Ingredients:
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 1 jalapeño, seeded and diced
- 2 cloves garlic, minced
- 1 avocado, diced
- 2 tbsp olive oil
- 1 lime, juiced
- Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, diced red and yellow bell peppers, diced onion, diced jalapeño, and minced garlic.
2. Drizzle the vegetable mixture with olive oil and lime juice, and sprinkle with salt and pepper. Toss until evenly coated.
3. Let the mixture sit for at least 10 minutes to allow the flavors to meld together.
4. Right before serving, add diced avocado and gently toss to combine.
5. Serve this colorful and flavorful black bean salad as a side dish or over a bed of greens for a complete meal.
Lemon-Baked Salmon
Ingredients:
- 1 lb salmon fillets
- 1 lemon, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets on it.
3. Drizzle the salmon with olive oil and sprinkle with salt and pepper.
4. Top each fillet with lemon slices.
5. Bake for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the lemon-baked salmon with a side of veggies or over a bed of quinoa for a complete meal.
Roasted Sweet Potato and Chickpea Salad
Ingredients:
- 1 sweet potato, diced
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine diced sweet potato, drained and rinsed chickpeas, diced red bell pepper, and diced onion.
3. Drizzle the vegetable mixture with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss until evenly coated.
4. Spread the mixture out on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
5. Serve this delicious and nutritious roasted sweet potato and chickpea salad as a side dish or over a bed of quinoa for a complete meal.
What It Means
Eating healthy can be easy, delicious, and budget-friendly with these healthy recipes. Whether you’re looking for a quick breakfast or a satisfying dinner, these recipes will leave your taste buds happy and keep your body nourished. So, give them a try, and start enjoying a healthier, happier you today!