healthy ish

This chicken wing marinade is so easy and delicious. The marinade itself is only 4 ingredients, and the flavor soaks into the chicken fast. It has teriyaki vibes, but it's neutral enough to coat in any sauce you want after the chicken is cooked. It's fast, easy, healthy, and will make your wings taste way better than take-out.

Chicken Wing Marinade Recipe

chicken wings

Frank's Original RedHot Sauce

maple syrup

soy sauce (or coconut aminos for GF)

garlic,

Add the wings, Frank's sauce, maple syrup, soy sauce (or coconut aminos), and garlic to a gallon baggie and shake to combine everything. Then let them marinate in the refrigerator for at least 30 minutes or up to 24 hours.

Cook using your desired cooking method until the internal temperature reaches 165°F (see cooking method suggestions above).

This pull-apart ham and cheese baguette is the party version of a hot ham and cheeseu002du002dit serves a crowd, looks beautiful, and tastes amazing. Serve it with our simple homemade honey dijon aioli for dipping.

Pull-Apart Ham and Cheese Baguette Recipe

French baguette

honey ham

Swiss cheese

mozzarella cheese

butter

olive oil

mayonnaise

dijon mustard

honey

lemon

Pre-heat your oven to 400°F.

Cut 1-inch slices into the baguette, only slicing 3/4 of the way through the loaf (so the bottom isn't sliced through).

Cut your cheese and ham slices in half, then fold a piece of ham in half and sandwich it in between half a slice of swiss and half a slice of mozzarella. Stuff that into one of the cuts in the bread, then repeat until all of the cuts are stuffed.

Stuff a pat of butter in each sliced section. Then brush the top of the bread with olive oil using a pastry brush.

Place your baguette on a parchment paper-lined baking sheet. If your baguette is too big for your baking sheet, create an aluminum foil boat. Bake for 12-15 minutes, or until the cheese is melted and the ham is slightly crispy on the edges.

While the baguette is baking, make the honey dijon aioli. Add mayonnaise, dijon mustard, honey, and lemon juice to a mixing bowl and mix until combined. Add a pinch of salt if needed.

Once the baguette is done, transfer it to a serving plate and enjoy it immediately with the aioli.

These air fryer asparagus fries are coated in a parmesan and panko crust and air fried to perfection. They're crisp, tasty, lower-carb than normal fries, and super fast and easy. 

Air Fryer Asparagus Fries with Lemon Dijon Aioli

asparagus,

parmesan cheese

panko breadcrumbs

cayenne

salt

eggs

black pepper

Finely grate the parmesan cheese. If you can't finely grate it, throw it into a food processor and shred it into a fine powder. Add the parmesan cheese, panko, ground cayenne, and salt to a bowl and set aside. Add the eggs to a separate bowl and whisk until the yolk and white are combined.

Dip each piece of asparagus in the egg, then in the panko and cheese mixture.

Add to your air fryer in one layeru002du002dyou may have to cook the fries in more than one batch if you have a small air fryer. Air fry for 5 minutes at 350°F.

While the asparagus fries are cooking, make the lemon dijon aioli. Add the aioli ingredients to a bowl and stir to combine.

Serve the fries and aioli together as a side dish or appetizer and enjoy!

Air Fryer Coconut Shrimp (Paleo and Whole30)

jumbo peeled and deveined shrimp, tail-on

tapioca flour

coconut

paprika

Arrange three medium-sized bowls in a line. Put tapioca flour in the first bowl, eggs in the second bowl, and coconut in the third bowl. Add paprika, ground cayenne, salt, and black pepper to the flour and mix to combine. Then whisk the eggs.

One at a time, dip the shrimp into the tapioca flour, then the egg, then the coconut. I find that the coconut sticks best if you hold the shrimp over the bowl and sprinkle it with your spare hand.

Once all of the shrimp are coated, place them into the bottom of the air-fryer without overlapping them. Depending on the size of your air-fryer, you may have to work in batches. Air fry them at 350 degrees for 15 minutes, flipping halfway.

For this easy side dish, I roasted brussels sprouts, bacon, and sliced onions on a sheet pan, then drizzled it all with a super easy homemade caesar dressing. It's a delicious and fun twist on two different dishes. 

Bacon Caesar Brussels Sprouts

brussels sprouts, ends

onion,

bacon,

garlic powder

onion powder

Worcestershire sauce

water

Preheat your oven to 450 degrees (F).

Add brussels sprouts, oil, spices, and onions to a mixing bowl and toss to combine. Spread the mixture out on a sheet pan, then top with squares of bacon.

Bake for 12 minutes, flipping halfway. Then add the parmesan cheese to the top and bake for an additional 2 minutes, or until the cheese is melted.

While the brussels sprouts are baking, make the caesar dressing. Add mayonnaise, garlic, lemon juice, dijon mustard, Worcestershire sauce, oil, salt, black pepper, cheese, and water to a bowl and mix until combined. If the consistency is too thick for your preference, gradually add more water; if it's too thin, add a bit more mayonnaise.

Once the brussels sprouts are done, top them with the caesar dressing and serve. I usually start with a little bit of the dressing and let people add more as desired. If you have leftover dressing, it's great on a salad the next day.

These Mexican black beans are the perfect balance of soupy and thick, and they're a little spicy, but not overwhelming. They're restaurant-style and taste a little bit like Chipotle black beans, but with tomatoes for color and flavor. 

Mexican Black Beans

15 oz cans of black beans, drained and rinsed

chicken broth

grape tomatoes, diced

cumin

Heat a pan over medium-high heat and add beans, chicken broth, garlic powder, ground cayenne, salt, and cumin. Stir to combine. Cook the beans for about 10 minutes, allowing them to come to a boil.

Reduce heat to medium and add the diced tomatoes. Cook for another 5 minutes, or until beans reach your desired consistency.

Use an immersion blender, potato masher, or the back of a fork to blend/mash half of the black beans (see notes). Serve!

These super easy air fryer buffalo chicken wings are a dream. They're perfect for Super Bowl parties and everyday dinners. They're marinated in a quick homemade teriyaki marinade, cooked in the air fryer for about 20 minutes, and then coated in warm, buttery buffalo sauce. 

Air Fryer Buffalo Chicken Wings

Once the wings are done marinating, add them to the basket of your air fryer in a single layer. Cook them at 375 degrees for 15-20 minutes, flipping halfway (I usually flip mine around the 8 minute mark), until they reach your desired crispness.

To make the buffalo sauce, combine butter, Frank's sauce, and ground cayenne in a saucepan over medium heat. Stir until the butter is melted and all of the ingredients are combined.

Add the wings and buffalo sauce to a large mixing bowl and stir to combine, then transfer to a serving dish and enjoy immediately. If you don't like your wings u0022wet,u0022 then use the buffalo sauce as a dipping sauce instead.

This virgin frozen mango strawberry margarita is perfect for a hot summer day. It's sweet, tangy, and super refreshing. Perfect for expecting mamas, kids, and non-drinkers. Best of all, it comes together in about 5 minutes with 5 ingredients.

Virgin Mango Strawberry Margarita Recipe

mango

strawberries

limes

orange juice

Combine the honey and boiling water in a heat-safe cup or bowl and stir until the honey is dissolved. Set aside.

Add frozen mango chunks, frozen strawberries, lime juice, orange juice, and honey simple syrup to a blender and blend on high until smooth. Pour into your favorite cocktail glasses and garnish with fresh lime slices or strawberries.

This coconut cream whipped matcha is a lot like the dalgona coffee that was trending last year, but the matcha version! Add it to the top of your favorite milk or use it in place of whipped cream on your favorite desserts. 

Coconut Cream Whipped Matcha Recipe

coconut cream (solid part only)

matcha powder

Empty the solid contents of your coconut cream into a mixing bowl, discarding any liquid. Mix with a hand mixer on high for 1-2 minutes, or until soft peaks start to form.

Add your matcha powder and honey, and mix until thoroughly combined. Add extra honey to taste.

If you're serving your whipped matcha over milk, fill a glass about 2/3 full with milk and ice, then top with the whipped matcha. Enjoy! You can sip the matcha off the top, or use a straw to mix everything all together.

This coconut water mocktail is super refreshing, healthy-ish, and full of summer flavors like coconut and lemonade. The whipped coconut cream on top makes it feel super indulgent and fancy.

Coconut Water Mocktail Recipe

coconut cream (around 14 ounces)

vanilla extract

coconut water

limes, juiced

lemonade

Empty the solid contents of your coconut cream into a mixing bowl. Discard any liquid. Mix with a hand mixer on high for 1-2 minutes, or until soft peaks start to form. Then add honey and vanilla, and mix until thoroughly combined.

Combine ice, coconut water, and half of the coconut cream mixture in a large jar with a lid or cocktail shaker (I like to use a quart-sized Mason jar) and shake until the contents are thoroughly combined. Then top with lemonade and stir to combine.

Dump the contents of the jar into two separate glasses with ice and top with a dollop of the remaining coconut cream. Garnish with a lemon, lime, or pineapple wedge and enjoy immediately!

This easy skinny orange grapefruit margarita is the perfect drink for any hot summer day. It's fresh, uses real fruit juice, and only requires 5 ingredients. If you're looking for a mocktail option, just omit the tequila!

Skinny Orange Grapefruit Margarita (with Mocktail Option)

grapefruit, juiced

orange, juiced

lime, juiced

silver tequila

Add about a cup of ice to a cocktail shaker or a jar with a lid. Juice the grapefruit, orange, and lime and pour the juice into the shaker or jar. Add the maple syrup and tequila (omit for mocktail), then cover and shake 10-15 times.

If you prefer a salted glass, add enough sea salt (or the salt of your choice) to cover the surface of a small saucer. Fill a small bowl with water, then dip the rim of your desired glass into the water then salt.

Fill the glass about halfway with ice, then add the margarita.

This Escabeche Vegetable Salad is a Cheesecake Factory copycat, made at home in a few minutes with no cooking time. It's loaded with lightly pickled cucumbers, carrots, cauliflower, cabbage, and peppers, and tastes great as a fresh, healthy side to any meal.  

Escabeche Vegetable Salad

mini cucumbers,

carrot,

cauliflower florets

cabbage

jalapeño

white vinegar

Combine white vinegar, honey, olive oil, dijon mustard, black pepper, and salt in a mason jar or bowl with a lid and shake or whisk to combine.

Add the cucumbers, carrots, cauliflower florets, cabbage, and peppers to the jar or bowl with the dressing and shake (or mix) to combine everything. The vegetables should be mostly submerged in the dressing.

Refrigerate the vegetable and dressing mixture for at least 2 hours, and up to 48 hours. The longer it marinates, the more pickled the vegetables taste. Serve in a bowl alongside tacos, chicken, shrimp, or anything else that sounds tasty to you!

This classic wedge salad is loaded with bacon, blue cheese, tangy marinated red onions, tomatoes, and blue cheese dressing. It's fast, easy, and tastes like the steakhouse wedge salad from your favorite restaurant. 

Classic Wedge Salad Recipe

red onion, sliced thinly

red wine vinegar

Italian seasoning

red pepper

greek yogurt

milk (use whatever you drink)

hot sauce

blue cheese

cherry or grape tomatoes, quartered

First, make the onion marinade. Combine olive oil, red wine vinegar, lemon juice, fresh garlic, Italian seasoning, crushed red pepper, salt, and black pepper in a jar or bowl with a lid. Add the red onions and place in the refrigerator until you're ready to serve the salad.

Combine mayonnaise, greek yogurt or sour cream, blue cheese crumbles, Worcestershire sauce, milk, hot sauce, garlic powder, ground cayenne, black pepper, and salt, and set aside.

If there are any wilted leaves on the outside of your head of lettuce, peel them off and discard them. Cut the head of lettuce in half, then cut each half in half (to make fourths). Finally, cut the butt end off each wedge.

Top each wedge with crumbled bacon, tomatoes, blue cheese, blue cheese dressing, and the marinated red onions. I like to drizzle a little bit of the onion marinade over the top too.

Serve and enjoy!

These candied pecan green beans are sweet, spicy, and the perfect side dish for Thanksgiving dinner, Christmas dinner, or any regular old dinner. <meta charset=u0022utf-8u0022>I roasted the pecans on the stove with sage, rosemary, cinnamon, maple syrup, and other spices, and they're so so good. They're the perfect topping for crunchy fresh green beans.

Candied Pecan Green Beans

green beans, ends

oil (we use avocado)

salt and black pepper

unsalted butter

sage,

rosemary,

nutmeg

cinnamon

pecans, chopped

chicken broth (use water

Add oil to a pan over medium heat. Add green beans and a dash of salt and pepper and cook until tender, about 6-7 minutes (or until cooked to your preference), stirring frequently. Remove them from the pan and set aside.

Turn heat to medium-low and add butter to the pan. Once melted, add sage, rosemary, ground nutmeg, ground cinnamon, ground cayenne, crushed red peppers, and pecans. Cook for 3 minutes, stirring constantly, then add maple syrup.

Cook the maple syrup and pecan mixture for 3-4 minutes. Then add chicken broth or water and cook for an additional minute.

Plate the green beans and pour the pecan mixture over the top. Serve and enjoy!

We love Tattooed Chef Buffalo Cauliflower Mac and Cheese Bowls and decided to make our own version at home. This buffalo cauliflower mac and cheese is gluten-free, low-carb, cheesy, spicy, delicious and fast. 

Buffalo Cauliflower Mac and Cheese Recipe

cauliflower

milk

chicken broth (substitute vegetable broth for vegetarian)

cream cheese

cheddar cheese

Frank's RedHot Cayenne Pepper Sauce

Add 6 cups of water to a medium or large pot and bring to a boil over high heat. While the water boils, cut your cauliflower into small florets.

Once the water is boiling, turn the heat to medium-high and add the cauliflower. Cook for 5-7 minutes, or until tender. It should be easy to pierce with a fork, but not mushy. Drain and set aside.

Add milk and chicken broth to a large pan over medium heat. Warm the milk and broth for 3 minutes, stirring occasionally to ensure the milk doesn't burn. Add the cream cheese and stir until it is melted and combined, about 5 or 6 minutes. It might seem like the cream cheese isn't melting or combining with the liquid for a whileu002du002dthat's fine, just keep stirring.

Turn the heat to low, then add hot sauce, cheese, salt, and black pepper. Stir until the cheese is melted, a couple of minutes. Then add the cauliflower and stir until combined. Enjoy!

These sweet potato vegetarian tostadas are loaded with flavor and come together in about 30 minutes without any expensive or fancy ingredients. They're crunchy, sweet, spicy, and you can top them with whatever you want, so they're totally customizable.

Sweet Potato Vegetarian Tostadas Recipe

corn tostada shells

sweet potatoes

avocado oil

black refried beans

Cubed avocado for topping (optional)

jalapeños

cotija cheese for topping (optional)

avocado,

lime

taco seasoning

Preheat your oven to 425°F. Cut the sweet potatoes into small (about 1/2 inch) cubes. Toss with vegetable or avocado oil on a baking sheet, then add taco seasoning and toss until the sweet potatoes are evenly coated. Cook in the preheated oven for 20 minutes or until tender (you should be able to pierce them easily with a fork).

Top each corn tostada with refried black beans and cheddar cheese and arrange on baking sheets. Bake at 425°F for 5-10 minutes, until the beans are warm and the cheese is melted.

Make the avocado crema (optional). Add the crema ingredients to a food processor or blender and blend until smooth.

Top the warmed tostadas with the cooked sweet potatoes and your desired toppings. We like ours with the avocado crema, crumbled cotija cheese, pickled jalapeños, and cubed fresh avocados.

These jalapeño popper chicken enchiladas combine some of my favorite Mexican flavors with cream cheese, tangy pickled jalapeños, and lots of gooey cheese. They're easy, fast, and so so tasty. 

Jalapeño Popper Chicken Enchilada Recipe

chicken

green chiles

cream cheese, softened

shredded Mexican cheese, divided

~10 corn, cassava, or flour tortillas (see note 1)

green enchilada sauce (see note 2)

Preheat your oven to 350°F.

Make the filling. Combine the jalapeños, green chiles, 1 cup of the shredded cheese, cream cheese, and shredded chicken in a bowl and mix until thoroughly combined.

Dump the enchilada sauce into a shallow bowl, and dip each side of a tortilla into the sauce. Then place the tortilla flat into a 9u0022x13u0022 casserole dish.

Fill the tortilla with the filling. I usually use about a quarter cup. Roll the tortilla around the filling and place it fold-side-down into the casserole dish. Repeat until you've used all of your tortillas or filled your casserole dish.

Top the enchiladas with the remaining enchilada sauce and shredded cheese, making sure to equally distribute the sauce throughout the dish. Then sprinkle the remaining cheese over the top.

Bake! We bake ours uncovered until the cheese melts and starts to get a little crispy, about 20 minutes.

This chicken curry is the perfect no-fuss weeknight recipe. It's loaded with nourishing ingredients like chicken, bone broth, coconut milk, and vegetables, but it's easy and comes together in less than 30 minutes. 

Weeknight Chicken Curry Recipe

Top 32 healthy ish recipes from across the web

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

Top Tags

Chicken Wing Marinade Recipe

Pull-Apart Ham and Cheese Baguette ...

Air Fryer Asparagus Fries with Lemo...

Air Fryer Coconut Shrimp (Paleo and...

Bacon Caesar Brussels Sprouts

Mexican Black Beans

Air Fryer Buffalo Chicken Wings

Virgin Mango Strawberry Margarita R...

Coconut Cream Whipped Matcha Recipe

Coconut Water Mocktail Recipe

Skinny Orange Grapefruit Margarita ...

Escabeche Vegetable Salad

Classic Wedge Salad Recipe

Candied Pecan Green Beans

Buffalo Cauliflower Mac and Cheese ...

Sweet Potato Vegetarian Tostadas Re...

Jalapeño Popper Chicken Enchilada R...

Weeknight Chicken Curry Recipe

Goat Cheese, Cranberry, and Apple S...

Chopped Asian Salad with Spicy Pean...

One-Pot Pantry Rice and Tomato Soup

One-Pan Spinach and Artichoke Salmo...

Cheesy Turkey Meatballs with Pepper...

Asian Turkey Meatballs with Spicy C...

Chicken and Broccoli Stir-Fry (One-...

Shrimp and Pesto Pasta with Tomatoe...

Almond Butter Vegan Spinach Pesto

The Easiest Marinated Pan-Seared Ch...

One-Pot Cheeseburger Soup with Rice

BBQ Salmon Bowls with Mango Avocado...

Easy Oven-Roasted Marinated Portobe...

Blender Peanut Butter Chocolate Chi...

Top 32 healthy ish recipes from across the web

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

Top Tags

Chicken Wing Marinade Recipe

Pull-Apart Ham and Cheese Baguette ...

Air Fryer Asparagus Fries with Lemo...

Air Fryer Coconut Shrimp (Paleo and...

Bacon Caesar Brussels Sprouts

Mexican Black Beans

Air Fryer Buffalo Chicken Wings

Virgin Mango Strawberry Margarita R...

Coconut Cream Whipped Matcha Recipe

Coconut Water Mocktail Recipe

Skinny Orange Grapefruit Margarita ...

Escabeche Vegetable Salad

Classic Wedge Salad Recipe

Candied Pecan Green Beans

Buffalo Cauliflower Mac and Cheese ...

Sweet Potato Vegetarian Tostadas Re...

Jalapeño Popper Chicken Enchilada R...

Weeknight Chicken Curry Recipe

Goat Cheese, Cranberry, and Apple S...

Chopped Asian Salad with Spicy Pean...

One-Pot Pantry Rice and Tomato Soup

One-Pan Spinach and Artichoke Salmo...

Cheesy Turkey Meatballs with Pepper...

Asian Turkey Meatballs with Spicy C...

Chicken and Broccoli Stir-Fry (One-...

Shrimp and Pesto Pasta with Tomatoe...

Almond Butter Vegan Spinach Pesto

The Easiest Marinated Pan-Seared Ch...

One-Pot Cheeseburger Soup with Rice

BBQ Salmon Bowls with Mango Avocado...

Easy Oven-Roasted Marinated Portobe...

Blender Peanut Butter Chocolate Chi...

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