easy healthy recipes

You only need 4 ingredients to make this easy homemade healthy nutella! This rich chocolate spread is made with real hazelnuts, cacao powder, and sweetened with pure maple syrup. The perfect chocolate spread with HALF the calories as store-bought nutella.

Homemade Healthy Nutella (Just 4 Ingredients!)

Cup Roasted, Peeled and Unsweetened Hazelnuts (See Note 1)

¼ Cup Warm Water

¼ Cup Cacao Powder (can sub cocoa powder)

¼ Cup Pure Maple Syrup (or more to taste, See Note 2) (can sub coconut sugar)

Tbs Water if needed (See Note 2)

Optional: ¼ tsp Maca Powder

Pull together this healthy bean salad in just a few minutes for another easy mid-week dinner.

No-cook tuna and bean salad recipe

can cannellini beans, rinsed, drained

can four bean mix, rinsed, drained

cherry tomatoes, quartered

baby cucumbers, quartered lengthways

red onion, thinly sliced

(55 grams) pitted kalamata olives, halved

tbsp extra virgin olive oil

tbsp balsamic vinegar

tuna

basil leaves, torn

avocado, stoned, peeled, thinly sliced

Strawberry Mango Protein Shake

mango (frozen)

strawberries (frozen)

maple syrup

1-1/3 cup whole milk plain yogurt

coconut milk

Scoops Vanilla Protein Powder

Add the frozen mango, 1 teaspoon of maple syrup, 2/3 cup plain yogurt, ¼ cup coconut milk, and half the protein powder (about ¼ cup) to a blender. Blend until completely smooth, adding more coconut milk if necessary. Divide mixture among 3 to 4 glasses.

Add the frozen strawberries, and the remaining ingredients to the blender and blend until completely smooth, adding more coconut milk if necessary. Divide mixture among the glasses with the mango shake and enjoy!

Take your dessert (and breakfast!) life to a whole new level with these Roasted Fig &amp; Walnut Parfaits!

Roasted Fig & Walnut Parfait

figs

walnuts (roasted)

plain Greek yogurt*

Honey maple syrup

Preheat the oven to 375 degrees F.

Chop the figs into quarters or sixths and place them on a baking sheet cut-side up.

Also place the walnuts on the baking sheet

Roast the walnuts for 5 to 8 minutes (until they're toasted and have some color), and the figs for 15 to 20 minutes, or until juices are running out and they are soft when poked. Remove figs from the oven and allow them to cool (to speed up this process, stick them in a bowl and put them in the freezer or refrigerator).

Add a layer of yogurt to a glass, followed by a layer of roasted figs and walnuts plus a drizzle of honey, followed by more yogurt and figs and walnuts and more honey.

A flavorful balanced meal that is packed with protein, low-carb, whole30 compliant, and so delicious! Loaded with everything you need for a nutritious dinner.

Creamy Sun-Dried Tomato Spaghetti Squash with Chicken

spaghetti squash (roasted)

red onion (or yellow onion, chopped)

chicken breast (chopped)

garlic (minced)

paprika

¼ tsp red pepper flakes (optional)

(8-oz) jar sun-dried tomatoes, drained

baby spinach

salt

Preheat the oven to 375 degrees Fahrenheit. Cut the tip and tail off of the spaghetti squash using a sharp knife, and slice it in half down the middle, hot dog style. Note: this will be a very challenging process if your knife is not sharp. Be cautious while cutting the squash.

Use a spoon to scoop out the seeds and innards and discard.

Drizzle the flesh (cut side) with one to two tablespoons of olive oil or avocado oil per half. Use your fingers or a silicone brush to distribute the oil all over the flesh so that it is lightly coated. Sprinkle the flesh with sea salt.

Place spaghetti squash on a large baking sheet cut-side down. Roast on the center rack of the preheated oven for 40 to 55 minutes, or until the spaghetti squash has reached your desired level of doneness. For al dente noodles, cook for 35 to 40 minutes and for soft noodles, cook 45 to 55 minutes, depending on the size of the squash.

Remove the squash from the oven and set it aside to cool until it has chilled enough to handle.

While the squash is roasting in the oven, prepare the sun-dried tomato sauce.

Heat the avocado oil in a large skillet (I use a 12-inch nonstick skillet with a deep lip) over medium heat. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes. Add the chopped chicken and minced garlic cloves to the skillet and spread it out in an even layer. Allow the chicken to cook for 5 to 6 minutes, stirring occasionally, until it has a slight golden-brown color.

Add in the paprika, red pepper flakes, coconut milk, and drained sundried tomatoes. Give everything a big stir. Bring the sauce to a full boil and cook, stirring occasionally, until the sauce has thickened to the consistency of alfredo sauce, about 10 to 15 minutes. Note: If there is a lot of separation between the coconut flesh and the water in your can of coconut milk, no worries. Simply scoop everything out of the can using a spoon. The heat will melt the coconut cream and water together.

Add the baby spinach to the skillet and cover with a lid. Cook for another 2 to 3 minutes or until the spinach has wilted. Stir it into the sun-dried tomato mixture.

Use a fork to release the spaghetti squash strands from the spaghetti squash halves and transfer the strands of spaghetti squash to the skillet with the sauce. Stir well until everything is combined. Taste the dish for flavor and add more sea salt and a drizzle of lemon juice, to your personal taste.

Serve in bowls, and enjoy! I like sprinkling some chopped pistachios on top for a little crunchy texture.

YUM!! Felt like I went to a fancy restaurant. We added the artichoke hearts and capers and topped with Parmesan cheese. Absolutely Amazing!!

THIS DISH IS AMAZING!!! The sauce is super creamy and it comes together really quick! I used zucchini and yellow squash for the noodles and it worked out perfectly. I also added artichoke hearts and capers. Such a great recipe!!

Made this recipe exactly as shown and it was delicious! My husband and I could not stop eating it. 
Thank you for sharing.

I just made this, and YUM! I only needed half of the recipe and I still have some leftovers for another meal. Trying to use what I had without buying more groceries, I used some Trader Joe's sweet Italian chicken sausage, mushrooms, and skipped the spinach. And I used heavy cream instead of half a can of coconut milk. I'll definitely be making this again.

Quick, easy, flavorful Green Chile Chicken Tacos make for a speedy and delicious bite!

Green Chile Chicken Tacos

chicken breasts (about 1 pound)

lime

tomatillos

poblano chile

diced green chiles

corn

avocado oil mayonnaise (or mayo of choice)

chipotle chili in adobo sauce (finely chopped)

corn tortillas

queso fresco

Season the chicken breasts with sea salt and black pepper. Head 1 tablespoon olive oil in a medium pan over medium-high heat. Place the chicken breasts on the hot skillet and sear until cooked through, about 6 minutes per side. Transfer chicken to a cutting board and set aside to rest 5 minutes. Wipe pan clean to use for preparing the salsa.

Cook the Chicken:

While the chicken is cooking, cut the lime and mince the garlic. Remove and discard husks from the tomatillos, rinse well, and cut into 1/2-inch pieces. Core and chop poblano chile into 1/2-inch pieces. Once rested, roughly chop the chicken.

Return pan from chicken to medium-high heat with 1 tablespoon olive oil. Add garlic, tomatillos, and poblano. Cook, stirring occasionally, until tomatillos are soft and jammy, about 6 to 8 minutes. Reduce heat to medium and add green chiles and chopped chicken. Simmer until liquid is fully evaporated, about 2 to 3 minutes. Season to taste with sea salt and black pepper.

Prepare the Salsa:

Heat 2 teaspoons olive oil in a large pan over medium-high heat. Add corn and saute, stirring, until warmed through and beginning to brown, about 5 minutes. Stir in half of the queso fresco and season with sea salt.

Make Mexican Street Corn:

Stir together the mayonnaise and chopped chipotle chile. Season with sea salt to taste.

Make the Chipotle Crema:

Heat corn tortillas according to your favorite method (microwave, oven, stove top). Divide tortillas between plates and fill with the green chile chicken mixture. Serve with chopped cilantro and queso fresco with a side of Mexican street corn.

Make the Tacos:

Top 6 easy healthy recipes recipes from across the web

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

Top Tags

Homemade Healthy Nutella (Just 4 In...

No-cook tuna and bean salad recipe

Strawberry Mango Protein Shake

Roasted Fig & Walnut Parfait

Creamy Sun-Dried Tomato Spaghetti S...

Green Chile Chicken Tacos

Top 6 easy healthy recipes recipes from across the web

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

Top Tags

Homemade Healthy Nutella (Just 4 In...

No-cook tuna and bean salad recipe

Strawberry Mango Protein Shake

Roasted Fig & Walnut Parfait

Creamy Sun-Dried Tomato Spaghetti S...

Green Chile Chicken Tacos

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