easy healthy recipe

Once you try healthy homemade granola, you won't go back to the store-bought variety. Not only is it better for you, but it's also incredibly easy to make. All you need is a sheet pan and basic pantry ingredients. If you love chocolate and you love granola, you're going to love this chocolate granola recipe. You'll finally have a good reason to start your day with chocolate. 

Easy Healthy Homemade Chocolate Granola

rolled oats

sunflower seeds

of pumpkin seeds

of ground flaxseeds

coconut smiles

cocoa powder

salt

coconut sugar

coconut oil, melted

vanilla extract

Preheat oven to 350 degrees Fahrenheit

and line a large, rimmed baking sheet with parchment paper.

ombine most of the dry ingredients. This includes the oats, sunflower seeds, pumpkin seeds, coconut smiles, cocoa powder, and salt.

Whisk together remaining ingredients. 

This includes the coconut sugar, coconut oil and vanilla extract. Then drizzle it over the dry ingredients and give everything a good toss until it’s evenly mixed. 

Spread mix evenly across pan. 

Line a baking sheet and pour the granola mix from the large bowl on top. Spread out evenly across baking pan to ensure even cooking. Lightly press down with a spatula to help create clumps in granola. 

Bake for 20 minutes

Baking slow and low is the secret to making healthy homemade granola. Any hotter than 350 degrees and you'll burn parts of your mix before it's ready. The nuts, seeds, and coconut smiles may burn before the batch has a chance to dry out and crisp up. Keep an eye on your mixture, stir it from time to time, and remove it from the oven when it's golden brown.

Let cool

Store in airtight container

in a dark cupboard at room temperature. It will last for up to one month. 

I used your recipe variation guide to turn up the warming spice, by adding nutmeg and cinnamon. I loved it. Will definitely be making this again.

Crispy prosciutto is a simple and delicious way to elevate vegetable dishes, pastas, salads, sandwiches, and even enjoy on its own. free from: wheat/ gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts

Crispy Prosciutto

prosciutto (thinly sliced)

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper. Lay prosciutto slices on the parchment, careful not to overlap/ touch slices.

Bake for 10-15 minutes (depending on thickness).

Let cool - prosciutto will continue to crisp up as it cools.

Enjoy immediately or crumble on pasta, salad, vegetable dishes, soup, or anything else that sounds good!

Filling and fresh tomato, arugula and chickpea salad recipe to get your vitamins for the day! This healthy salad is great for a side dish or a healthy main course if you&#x27;re craving something refreshing!

Tomato, Arugula And Chickpea Salad Recipe

cucumbers, chopped

tomatoes, chopped

scallions, thinly chopped

arugula

chickpeas, canned,

mint leaves, chopped

olive oil

lemon juice or vinegar

garlic clove,

vegetables

salt and pepper

Wash all the fresh vegetables, rinse and drain...

Wash all the fresh vegetables, rinse and drain the chickpeas.

Add everything to a large bowl and mix...

Add everything to a large bowl and mix together. Add salt to taste and enjoy immediately!

An easy crunchy cucumber salad recipe that&#039;s anything but ordinary - chopped cucumbers spiced-up with cumin, coconut, peanuts and citrus. Sweet, salty, sour and so good!

Spicy Indian Cucumber Salad with Peanuts and Coconut

Persian cucumbers cucumber

red pepper flakes

unsalted peanuts

coconut

lime

sugar

coconut oil (ghee or neutral vegetable oil)

brown mustard seeds

cumin seeds

cilantro

Put the cucumber, chili pepper, red pepper flakes, 1/4 cup of the peanuts, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.

Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining 2 tablespoons coconut. Turn off the heat.

Pour the mustard seed mixture over the cucumbers and toss everything together (it will sizzle). Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.

Serve in bowls sprinkled with the remaining peanuts and cilantro or mint.

A flavorful and healthful farro recipe for any day of the week! This hearty warm salad is packed with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette and drizzled with a creamy lemon tahini sauce.

Kale Sweet Potato Salad with Farro and Tahini Sauce

balsamic vinegar

extra virgin olive oil

garlic (grated

pearled farro

Kosher salt

potatoes

Extra virgin olive oil

oregano

smoked paprika or sweet paprika

¼-½ teaspoon crushed red chili pepper (to taste)

red onion or shallot

kale

feta cheese

Tahini dressing (optional)

Whisk together all ingredients in a small bowl. Set aside.

Make the dressing:

Preheat the oven to 425 degrees.

Bring a 3-4 quarts water to a boil in a saucepan. Add 1 tablespoon kosher salt and the farro. Cook until tender, about 20 minutes. Drain and transfer to a serving platter or bowl. Drizzle with a little olive oil to keep the grains moist.

While the farro cooks, put the sweet potatoes on a rimmed baking sheet large enough to hold them in one layer. Add 2 tablespoons olive oil, oregano, paprika, chili and ½ teaspoon kosher salt and toss to coat evenly with the spices. Roast 15 minutes.

Take the sheet pan out of the oven and add the sliced onion. Gently toss together with a spatula until the onions are evenly distributed. Put the pan back in the oven and continue roasting until the sweet potatoes are tender and golden, 5-10 more minutes. Transfer the sweet potatoes to the platter with the farro.

Arrange the kale on the same baking sheet. Drizzle with a little bit of olive oil and sprinkle with salt. Roast the kale about 5 minutes, until the leaves are wilted and the edges are beginning to crisp.

Add the kale to the sweet potatoes and farro. Pour the dressing over and toss well. Sprinkle the cheese on top with tahini dressing (if using) and serve warm or at room temperature.

Farro Salad

My daughter loves this recipe, but prefers it dressing free. We add nuts and craisins and season the veggies with cinnamon and a wee bit of maple syrup.

My new favorite! Even my kids live it! I use white sweet potatoes as I prefer their flavor (milder/less sweet). Before this recipe I had never tried farro, now I am a fan! :)

This is my new favorite salad! So much flavor, very filling and satisfying, and easy to prepare. I'll be adding this to my lunch rotation.

Delicious, my husband and I loved this wonderful salad.  I recently bought farro and needed to use up and found your recipe and so happy that I did, thank you! Followed the recipe exactly except the cayenne.

My family loved this salad so much! I did leave out the chili flakes and cayenne, though. Too spicy for us! 

The tahini sauce was an exceptional addition l I didn’t bother to post a picture because it looked identical to yours.

Loved it!

This was so delicious. Loved the layers of flavor and the tahini is a must. Thank you for sharing!

Made this salad and loved it! I added chicken to it but would have it as a side to roast chicken next time as the flavors overpowered the diced chicken.
This salad has great texture and layers of wonderful flavor. Don’t skip the tahini dressing. That is the “icing on the cake”.

I mostly made this recipe to use up some farro and sweet potatoes I had laying around, but it’s a keeper! Way exceeded my expectations. I didn’t have any feta, so subbed goat cheese and I thought it needed a little crunch, so added some toasted pepitas. Delish!

Delicious and easy!  I added cooked lentils and roasted brussel sprouts. Since I did not have kale, just used chopped parsley. The Tahini dressing made the dish.  Thanks for a wonderful recipe!

Delicious! I added the tahini dressing which I adored! 

I made all the components over a few days; used regular (locally grown) farro in chicken bone broth; added some fresh nettles too.

A special salad 💜

Love this recipe so much! Simple, delicious, and nutritious, it's becoming a go-to dish for me. Especially convenient for meal prep. I love that I can make it a little more complex by adding the tahini dressing.

Delicious!! Big hit for the whole family. A bit heavy on the salt though.

Karen, what a simple, delicious, flavorful farro salad. Made it ahead to be enjoyed for lunch during the week, but snuck in a quick bowl while it was fresh and — wow!

https://content.jwplatform.com/videos/7gIApLBN.mp4

A hearty vegetarian grain salad with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette.

Farro Salad with Sweet Potatoes and Kale

This simple pasta sauce requires just five ingredients for a plant-based, flavorful fall sauce with notes of thyme, garlic, and caramelized onion.free from: gluten/ wheat, soy, egg, dairy, fish/ shellfish, tree nuts, peanuts

Pumpkin Pasta Sauce

tbsp extra virgin olive oil

yellow onion,

pumpkin puree

thyme

tbsp minced garlic

unsalted vegetable broth

Heat olive oil in a medium-sized skillet over medium heat. Add diced onion and caramelize until lightly golden brown (about 9-10 minutes) stirring occasionally. Add minced garlic and thyme and saute 1-2 minutes.

Combine caramelized onions, pumpkin, and broth in blender. Starting at low speed and increasing to high, blend 30-60 seconds or until smooth. Season to taste with salt and pepper (I always add a pinch of black pepper and typically a pinch of salt when I use unsalted broth).

Enjoy this pasta over your noodles or vegetable &quot;noodles&quot; of choice! I find this to be the perfect amount of sauce for 16 ounces of pasta, but use as much or as little as you prefer. The sauce freezes well, so you can freeze half for another meal later.

Thank you so much for the recipe!! 
We tried it, added half a bell pepper just for some crunch, and it turned out great!!

I was looking for a low calorie way to use up some leftover pumpkin puree and came across this and decided to give it a try. Instead of pasta I used it as a sauce to put on steamed veggies as an in between meals snack and it is really good! Will definitely be making it again when I need to use up pumpkin puree in the future!

Wow! This may be the best vegan pasta sauce I’ve ever made. So delicious! Followed the recipe exactly as written. Thank you so much for this!

BBQ chicken skewers with zucchini make for an easy, healthy weeknight dinner that is perfect for the summer grilling season. The best part about this healthy recipe is that you just need three ingredients!free from: wheat/ gluten, soy, dairy, egg, fish, shellfish, tree nuts, peanuts (*allergens may vary based on type of barbecue sauce used)

BBQ Chicken Skewers with Zucchini

1.5 lbs boneless, skinless chicken breast

zucchini

barbecue sauce

Preheat the grill to 400 degrees.

Cut the chicken and zucchini into large chunks (one to one-and-a-half-inch pieces). Alternate chicken and zucchini when layering on your skewers.

Place and grill and cook for 5-6 minutes. Flip skewers to their opposite side and cook another 5-6 minutes.

Brush barbecue sauce over chicken skewers, then flip and brush opposite side with remaining barbecue sauce. Cook for 1-2 more minutes, then remove from heat. Serve and enjoy.

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Top 7 easy healthy recipe recipes from across the web

The most viewed easy healthy recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Healthy Homemade Chocolate Gra...

Crispy Prosciutto

Tomato, Arugula And Chickpea Salad ...

Spicy Indian Cucumber Salad with Pe...

Kale Sweet Potato Salad with Farro ...

Pumpkin Pasta Sauce

BBQ Chicken Skewers with Zucchini

The most viewed easy healthy recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine