healthy makeover

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Chicken korma

onion,chopped

garlic cloves,roughly chopped

thumb-sized piece ginger,roughly chopped

tbsp korma paste

skinless, boneless chicken breasts,cut into bite-sized pieces

ground almonds,plus extra to serve (optional)

tbsp sultanas

chicken stock

golden caster sugar

pot 0% fat Greek yogurt

coriander,chopped

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

A balance of taste and health.  An oatmeal blueberry muffin is great for breakfast or a snack. Made with oatmeal and cinnamon. Moist and sweet enough everyone will enjoy them!

Cinnamon Oatmeal Blueberry Muffins

whole wheat flour

all-purpose flour

oats

light brown sugar (lightly packed)

tbsp baking powder

tsp ground cinnamon (or more to taste)

½ tsp kosher salt

almond milk (or any nut milk)

extra virgin olive oil

eggs

tsp pure vanilla extract

blueberries (fresh)

Preheat to 400°F

Add all the dry ingredients to your mixing bowl, and combine well.

In a stand mixer on low setting (or separate large mixing bowl) combine brown sugar and extra-virgin olive oil.

In stages, add your dry mixture. When the mix becomes too dry, add in the 1 cup almond milk, 2 large eggs, and 2 teaspoons pure vanilla.

With your spatula, gently fold in the blueberries by hand.

Divide the batter among the prepared muffin cups.

Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Dairy-free &amp; bite-sized, these super healthy mini muffins will delight your tastebuds.  Level up your zucchini carrot muffins with the added prebiotic power of cricket protein powder.

Nutty Zucchini Carrot Muffins

flour

cricket protein powder (**see notes for additional information)

cinnamon

salt

tsp baking soda

zucchini (grated)

carrots (grated)

tbsp extra virgin olive oil

maple syrup

lg egg (beaten)

tsp vanilla extract

walnuts (chopped)

Medjool dates (pitted and chopped finely)

Preheat oven to 350℃

Spray mini muffin tray with olive oil spritzer.

Combine flour, cricket powder, cinnamon, salt &amp; baking soda in a bowl and set aside.

Grate the zucchini and carrots and mix together in a bowl, setting ⅛ cup aside to sprinkle on top of the muffins.

Add the remaining ingredients to the zucchini and carrots and mix until well combined.

Add the wet ingredients to the dry ingredients and fold to incorporate. Avoid over mixing so that they will remain tender.

Spoon into a 24 mini muffin tray pan and sprinkle with the reserved grated zucchini and carrots.

Bake for 10 minutes or until the tester comes out clean.

2 mini muffins is 1 serving

Spiced with cinnamon and ginger, in less than 15 minutes from start to finish, you&#39;ll have a holiday sauce that&#39;s packed with flavor, not to mention health benefits! 

Fresh Cranberry Apple Relish

medjool dates

lemon juice

orange

apples

cranberries

walnuts

allspice

ginger

Add 1/2 orange (one of the mandarins or tangerines if using), dates, lemon juice, (and if using, ginger and spices) to food processor and run until pureed. Remove to a large mixing bowl.

Again using the food processor, pulse the cranberries until chopped to a fine texture, scraping down as necessary, being careful to avoid blending them into a mush. Add this to your mixing bowl.

Repeat this pulsing process with the remaining orange and apples.

Stir together the chopped fruit with the date puree, and let sit at room temperature for the juices to release and meld, around an hour, then store in the refrigerator until ready to use. Stir before serving.

Turkey Sweet Potato Chili is perfect for those who are looking for a quick meal that will taste delicious without too much work. Use ground turkey or leftover shredded turkey, along with black beans and sweet potatoes for a classic flavor pairing.

Turkey Sweet Potato Chili (Two Ways!)

olive oil

onion

garlic

lb turkey

sweet potatoes

tbsp chili powder

tsp cumin

paprika

tsp salt

¾ tsp pepper

oz petite diced tomatoes

chicken broth

kernel corn

oz black beans

In preparation: coarsely chop onions, and mince garlic. Peel and chop sweet potatoes into ½ inch cubes, and measure 4 cups.

In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper. Mix to combine, and set aside to use later.

In a large saucepan, or soup pot, drizzle olive oil. Add onions and garlic. Saute over medium heat for 2-3 minutes.

Push onions to the side and add ground turkey. Add half the seasoning mixture from step 2 with the ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through, stirring occasionally.

Add sweet potatoes and saute for another 2 minutes.

Pour crushed tomatoes, chicken broth and rest of seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to low.

Cover pot and simmer for 20-25 minutes.

Mix in drained corn and black beans. Cover and simmer for an additional 5-10 minutes.

Check to see if sweet potatoes are fork-tender before serving. If you would like a slightly thicker chili, mash some of the sweet potatoes to help thicken it up.

An easy no cook recipe that’s perfect for a snack or desert. A dream for food prep, and perfect for vegans and those dairy free.

Dark Chocolate Raspberry Mousse

oz silken tofu

dark chocolate

raspberries

dark chocolate curls

Drain tofu and place on a folded paper towel on a plate for 5 minutes.

Break chocolate into pieces and melt in a microwave safe bowl for 30 seconds. Stir and microwave for another 30 seconds, then stir until melted (microwave times may vary so be careful not to overmelt as the chocolate will harden).

Place drained tofu to a food processor and top with half of the melted chocolate.

Blend, stopping to scrape sides with a small spatula.

Add remaining chocolate, blend and scrape again.

Pour in the maple syrup and half of the raspberries and blend until aerrated to a fluffy texture.

Spoon into four dessert dishes and top with remaining raspberries.

Sprinkle with dark chocolate shavings (optional).

Refrigerate until chilled. Enjoy!

A warm and inviting bowl of bread pudding is always a perfect choice over the cooler months. So simple to make and a true fail-proof dessert.  Or is it for breakfast? You decide!

Cinnamon Cranberry Bread Pudding with Apples

milk

plain greek yogurt

applesauce

nutmeg

multigrain bread

pecans (chopped (optional))

In a large mixing bowl, stir together the eggs, milk, ¼ cup greek yogurt, applesauce,vanilla extract, cinnamon and nutmeg.

Fold in the bread cubes, apples, dried cranberries and optionally chopped pecans, until thoroughly coated.

Lightly spray a 9 x 12 inch oven safe baking dish with cooking spray.  Transfer all the ingredients to the baking dish.  Cover and place in the refrigerator for at least one hour, until custard is thoroughly soaked in. [I like to leave it overnight.]

When ready to bake, preheat the oven to 350°F.  Bake the bread pudding for about 45-55 minutes.  The pudding should be set when the bread begins to turn golden brown.

Remove from the oven and allow to cool slightly.  Serve warm or cold.

Cut into 12 3&quot;x3&quot; pieces, Drizzle with maple syrup or a mixture of 3 tsp maple syrup and ¾ greek yogurt [sweet to your taste] just before serving.

This no-bake vegan Pot de Crème reaches it’s dense, creamy consistency with a cold-setting process. Nut-free, soy-free, and no added oils!

Vegan Pot de Crème au Chocolat

sunflower seeds

oat milk (Oatly)

tahini

cocoa powder

tbsp date sugar

½ tsp pure vanilla extract

sea salt

Add all ingredients to a high speed blender and blend until combined and creamy. Scrape down the sides as needed.

Pour into six small dessert cups or ramekins, and allow to set in the fridge for at least four hours.

Serve cold.

Upgrade your avocado toast, toppings to make it even healthier - Here&#39;s a recipe for avocado toast with egg, romesco sauce, and microgreens!

Avocado Toast with Egg and Romesco Sauce

bread

avocado

tbsp romesco sauce

pepper

arugula

While the bread is toasting, slice your avocado and hard boiled egg, and chop your greens.

When the toast is done, spread the romesco on each slice. 

Layer with greens, avocado and egg.

Top it with salt and pepper to taste, or even some red pepper flakes.

Peanut butter chocolate chip cookie bites get a healthy upgrade, boosted with protein and fiber from chickpeas instead of flour, and lower in sugar while maintaining that treat satisfaction.

Flourless Peanut Butter Chocolate Chip Cookie Bites

chickpeas (cooked and rinsed, see notes.)

peanut butter

honey

tsp baking powder

coconut

chocolate chips

Preheat the oven to 350° F

Add everything except the chocolate chips to the food processor. Process until completely smooth (be patient!)

Remove the blade and stir in the chocolate chips.

Spoon balls of batter onto a lined baking sheet. 24 balls for cookie bites, or 12 for full size cookies.  They don&#39;t spread, so you can put them pretty close together.

Bake 10-12 min until the edges begin to brown. (Smaller cookies will be done sooner)

Cool completely to set. Store the cookies in the fridge in an airtight container.

A healthy green smoothie tastes like a refreshing, clean jar full of sunshine. It&#39;s a celebration of a good mood and energy, one sip at a time.

Healthy Green Smoothie with Parsley and Mint

banana

Medjool date

baby spinach

mint leaves

parsley

dark chocolate chips

Gather all ingredients

Layer in the banana, avocado, date, spinach, parsley, 2 of the mint leaves and milk. Blend well, scraping down the sides as needed.

Add the ice and blend until fully incorporated and smooth.

Decant into decorative glass, garnish with reserved mint leaves and dark chocolate chips.

The eggs plus protein powder really packs in the protein, making this my go-to for days that I know I need my energy to last

Failproof high protein crepes

⅛ tsp coconut oil

protein powder (about

tbsp milk

Mix eggs, protein powder and water in a bowl, whisking well to break up any clumps and make the crepes a bit fluffier.

Heat your oil on medium high heat in an 8-9&quot; non-stick frying pan. Once it’s hot, pour half of the batter into the pan at a time, tilting to spread the batter evenly.

When it&#39;s browned and most of the little bubbles on top have popped (30 sec-1 min depending on heat), flip and cook until the second side is also browned (usually around 30 sec)

Add your favorite toppings

https://www.youtube.com/watch?v=biBZ7_c-jsQ

A super easy, delicious, high protein breakfast. 

Ingredients:
2 eggs
1/2 scoop protein powder (I used unflavored)
1 tsp water (optional)
1 tsp cooking oil

Non-stick pan recommended (also it's an 8" pan, I fibbed)
Bon appétit!

Created by InShot:https://inshotapp.page.link/YTShare

3-Ingredient Protein Crêpe Recipe

A healthy upgrade to the classic egg salad, with a genius prep idea if you don&#39;t want to mess with shells!

Top 25 healthy makeover recipes from across the web

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

Top Tags

Chicken korma

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Turkey Sweet Potato Chili (Two Ways...

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Vegan Pot de Crème au Chocolat

Avocado Toast with Egg and Romesco ...

Avocado Toast with Egg and Romesco ...

Flourless Peanut Butter Chocolate C...

Healthy Green Smoothie with Parsley...

Failproof high protein crepes

Healthier Egg Salad with Greek Yogu...

Roasted Cauliflower Tacos with Spic...

Peach Cobbler with Ginger Biscuits

Basil Blackberry Smash [Mocktail]

Coq au vin

Reese’s Peanut Butter Cake in a Mug

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Simple Tofu Scramble Recipe

Shrub and Soda - Balsamic Strawberr...

Baked Jalapeno Popper Quinoa Bites

Fresh Cranberry Apple Relish

Top 25 healthy makeover recipes from across the web

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

Top Tags

Chicken korma

Cinnamon Oatmeal Blueberry Muffins

Nutty Zucchini Carrot Muffins

Fresh Cranberry Apple Relish

Turkey Sweet Potato Chili (Two Ways...

Dark Chocolate Raspberry Mousse

Cinnamon Cranberry Bread Pudding wi...

Vegan Pot de Crème au Chocolat

Avocado Toast with Egg and Romesco ...

Avocado Toast with Egg and Romesco ...

Flourless Peanut Butter Chocolate C...

Healthy Green Smoothie with Parsley...

Failproof high protein crepes

Healthier Egg Salad with Greek Yogu...

Roasted Cauliflower Tacos with Spic...

Peach Cobbler with Ginger Biscuits

Basil Blackberry Smash [Mocktail]

Coq au vin

Reese’s Peanut Butter Cake in a Mug

Healthy Green Bean Casserole

Turkey Sweet Potato Chili with bean...

Simple Tofu Scramble Recipe

Shrub and Soda - Balsamic Strawberr...

Baked Jalapeno Popper Quinoa Bites

Fresh Cranberry Apple Relish

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