healthy recipe

Check out this recipe for healthy and hearty Buddha Bowls from Delish.com.

Buddha Bowls

sweet potato,

red onion, diced

Kosher salt

black pepper

chicken breasts

garlic powder

ginger

garlic,

peanut butter

c. Juice of 1 lime

tbsp. low-sodium soy sauce

honey

sesame oil

brown rice

avocado, thinly sliced

c. baby spinach

tbsp. Freshly chopped cilantro, for garnish

sesame seeds

It's a really great recipe. Whenever I make it, I end up needing to double the peanut sauce and avocado, otherwise it feels a bit skimpy. Something I recently started doing was adding a fried egg on top, which honestly brings it up the next level (in my household at least). All in all, a worthwhile recipe!

I just made this very delicious and filling. I swapped the rice for cauliflower.

Amazing! Roasted the veggies at 450+ for 35 minutes and added red peppers, sesame seed and green onion garnish. Yum!

This is amazing! We didn't have ginger so I subbed paprika, and it was delicious! We always make extra sauce, and chopped bell peppers work as a great sub to sweet potatoes. Thanks for the recipe!

We make this quite a bit. It's become one of our staple meals around here. It's SO GOOD. We honestly save our calories so we can each have two servings. lol. We definitely use less rice than the recipe calls for though, because we split a boil in bag  brown rice bag between us and just load up on the veggies. If I'm in a hurry, I also just use the chicken skewers I get at Costco and put them in the pan with a bit of sesame oil and ginger and stir them until they have the taste of it. lol. You can definitely change this one up a lot and still end up with a delicious meal!

Love this delicious and healthy recipe! 
lit’s my go to recipe! 
East meets west!

So good, be generous with the liquids if you want the sauce to flow.

Really good!  I felt like I was eating healthy(ish).

My family were licking the bowls ! Thank you

Turned out so well, and was very simple to make! The sweet potatoes add a great sweetness! You definitely try this if you have not!

I just made these tonight, and it's just as delicious as it looks.  I made chicken meatballs instead and it turned out great, very satisfying and lots of different flavors and textures.  This recipe is going to become a part of my regular rotation.

https://streaming.hearstdigitalstudios.com/147f35fe-e488-403b-81fc-74a98f5d7b0b/video_rover_16x9_1080p_hd_1537996743_66475.mp4

Buudha Bowls Are Blowing Up On Pinterest

Soothe your body and get your skin glowing with this warming and detoxifying roasted carrot and butternut squash soup recipe!

GLOW Getter Roasted Carrot Butternut Squash Soup

(about

½ cup shallots, sliced

Tablespoons avocado oil

vegetable stock

full-fat coconut milk

Tablespoon fresh ginger, grated*

salt

milk

Cilantro

chickpeas

Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.

Drizzle with avocado oil and sprinkle with salt.

Roast for 30 minutes, or until carrots and squash are fork tender.

Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. You might need to do this in two batches if you have a smaller blender.

Blend until smooth and creamy, adding additional stock or water to thin if needed (you could also use a hand immersion blender for this).

Garnish with a drizzle of coconut milk, fresh cilantro and roasted chickpeas.

Thank you for sharing this recipe.  I've been looking for a good butternut squash soup (tried two this fall that didn't turn our right). Never would have thought about adding the sweet flavor of carrots, or ginger and tumeric.  I can't wait to try this!

Ok this sounds SO delicious!! I need to make ASAP.

Butternut &amp; Chickpeas?!?!?! OH MAN, two foods I CANNOT STOP EATING - TOGETHER!!!

Your photos are beautiful and the recipe looks great too haha.

This looks perfect for weekday lunches. I love prepping meals in advance so I can just grab and go. Thanks for sharing!

I had this for lunch today snuggled with my blanket on the sofa finishing up some projects.  What a treat this was!!!  Thank you Carly!  I love your recipes!

Best Moist Chocolate Chip Banana Bread Recipe (V, GF): a one bowl recipe for deliciously moist banana bread bursting with chocolate and made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Quick Breads.

Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free, One Bowl)

medium, very ripe bananas (1 cup + 2 tablespoons, mashed)

coconut oil

maple syrup

vanilla extract

almond meal

baking powder

baking soda

cinnamon (optional)

vegan chocolate chips, mini and regular

Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.

Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.

Add oat flour, almond meal, baking powder, baking soda, cinnamon (optional) and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be a bit thick. Fold in chocolate chips.

Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with chocolate chips. Lightly press chocolate chips into the top.

Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.

Allow to cool on a cooling rack for 2 hours. Lift out, slice and enjoy!

Adapted from my Vegan Chocolate Banana Nut Bread.

Super Moist Vegan Oatmeal Chocolate Chip Banana Bread (Gluten Free)

More Gluten Free Vegan Recipes

INCREDIBLE. This is one of the best, if not THE best banana bread recipe I've ever made. 11/10!!

Best looking bread I have ever seen. Those chocolate chips...

This banana bread looks so incredibly moist. And those chocolate chips are just dreamy! I have to try it!

This blog post gave me all the feels!  I even teared up, you talking about your Momma.  Keep doing your thing, keep your chin up and keep sharing your stories and your delicious recipes!  You're doing an amazing job!

This bread looks delightful!  I can almost taste it now!

This bread looks delicious and moist! Love the chocolate chips, too! I'm sold!

Oh boy - the dreaded readers who think they can tell how to run your blog.... Don't let them get you down, girl! You are clearly doing something right here and those people who complain aren't your audience anyway!

This bread looks and sounds fantastic. Chocolate chips make everything better!

Demeter,

This looks so Good!! Will make it tomorrow! Your doing a Great job! Keep up the Good work!

Demeter, 

Please, please, babble on!!!!  Your blog has heart and honesty, which is rare.  
I enjoy your family antidotes being mixed in with the baking, it's probably what
makes your bakes taste so good!  1 Cup of Heart and 1 Cup of Family.

This bread truly looks delicious! I can't wait to make a loaf for my kiddos and maybe another one to freeze!

So many chocolate chips, LOVE! I have no reason to not use up the bananas sitting on the counter.

I will be making this soon. I have bananas that need to be used up!

First of all, I LOVE reading your stories - you can always make my laugh or smile :)

Secondly, the people that go out of their way to send someone a hurtful email about a post that the blogger put all their heart into - are those people even normal? Because I certainly could NOT do that. They are just out to hurt others, and you don't want them sort of people on your blog anyway. You write beautifully and your photos are drool-worthy!

Last but not least - I want to eat this entire loaf! It looks so moist and delicious! :)

Thank you for sharing your stories along with the amazing recipes, I always enjoy reading your posts! This banana bread looks amazing!!!!! I would love to try making it but cannot have almond meal. Is there anything else I could replace the almond meal with? (can't have coconut flour either). Maybe just use more oat flour? or all purpose gluten free flour?
Thanks again and hugs x

Thank you so much! I just made it today and used your recipe with all oat flour instead of the almond meal as you suggested and it tastes amazing!!! :) I'll post a pic on insta soon and tag you :) Thank you, thank you! xo

This bread looks better than any other recipe I have seen these last two days.  :)

Would it work to sub a nut butter for the coconut oil? Or soy milk? 
The oil would make it richer? Would it still be moist with the nut butter or soy milk?

can i substitute coconut oil with (rice oil or olive oil) ☺️

Yeah, what they all said!! Tbh, I often scroll through cuz I’m a busy mom and just want the recipe. But that’s my choice, not a reflection on you. What you do matters. It matters to you, your family, your readers. I love that you are connected to the things that matter and remain true to who you are. Have you read The Four Agreements? One of to not take things personally. The person w the email could scroll past, unfollow, whatever, but chose instead to be nasty about it. This is a reflection of THEM and whatever crap THEY are going through. Not you. Don’t take it personally. You know what you need, and the readers that connect to you need it, also. So keep doing your thang, girl!!! ❤️..
(Recipe looks great, btw ..)

I am new to your blog and I don't generally follow blogs, but I think I'm hooked.  I've tried a couple of your recipes and loved them, and I really enjoy reading your posts.  You are a great writer, with a sincerity, great sense of humor, and a good grasp of grammar (yea!).  Please don't change a thing.  I'm sorry to hear about the critical, negative email that you received, but I hope it's some comfort to know that those of us who love your blog and your voice greatly outweigh the amount of negativity that the one email conveyed.  Maybe that one person is/was feeling unhappy and you were just the easy target; who knows.  As a woman who, sadly, lost my mother last Winter, I love seeing you celebrate and honor your own mom.  
Finally, I applaud you for taking care of yourself by limiting energy and brain space that you allow a negative presence from your past to claim.  Last Fall I learned about self-compassion, and practicing mindful self compassion has been incredibly good for me.  I'm learning that if I avoid self-criticism, I have more positivity and compassion available to share with others.  I highly recommend it and especially, Kristin Neff's book "Self Compassion", if you're at all interested.  I look forward to reading your future posts.  Thank you all your hard work and generosity!

Oh my goodness.  I used this recipe tonight my family and I are amazed at how delicious the result was!  My 13 year old daughter said, "I had no idea gluten free banana bread could be so good!"  I agree.  I did make a couple changes out of necessity: I used half and half canola and regular (not EV) olive oil since I'm out of coconut oil, and I used honey instead of the sugar because I'm following a diet for IBS and IBD that doesn't allow any added sugar other than honey (I mixed the honey with the wet ingredients in the beginning).  Again, the bread is superb!

so thankful for you and your blog! you do you, girl &lt;3 

appreciate every ounce of effort you put into your recipes, and time taken to share them! most importantly, share your vulnerabilities which can be so hard for many of us, myself included :&#039;))

I made this for Christmas brunch and it was such a hit! Everyone loved it! Thank you for all your delicious recipes!

Hi, I've made this bread a few times now and I have just made 1 with chick pea water /aquafabia! I'll let you know how it turns out!

I finally find my Banana bread recipe. This is the best recipe I ever try and will keep it !!!  
Your blog is so good with a lots of excellent and easy recipe to make. 
I will definitely try more of it !!!
Thanks you for wonderful sharing you are such a inspiration. ...

Are there any alterations I need to make if I don't add chocolate chips? The person I am making this for does not like chocolate...can you imagine?!?

Woohoo another recipe I cant wait to try love how your recipe actually come out good. Thanks so kind you share your recipes, my family are so grateful!!

LOVED this recipe! I needed some mini muffins for tea time with my kids and this recipe worked perfectly! I just put them in a mini muffin pan and baked them for 12-14 minutes or so. I think next time i'll leave out the maple syrup because the bananas plus chocolate chips are plenty sweet enough for me. Thank you!

Thank you for this fabulous recipe! I will be making it today and please don't listen to bitter people, if they don't like it there's literally thousands of other websites or they can just buy a book, anyways keep it going, I send you all good vibes.

This was so yummy! It had a nice moist and slightly dense texture similar to a brownie, which I love!

So delicious! I made the recipe into muffins and saved some in the fridge to take on a road trip at the end of the week - still delicious and moist!

I have never been so keen on banana bread until I tried this recipe! The name holds true to its form. In fact, my children and I just made this today and the loaf pan is already halfway devoured. And as a mother, I would like to give only the best, healthiest version of treats sans sugar overload. Or at least I try to. Given that I have tried a few of your recipes, your site is now a desktop icon and always a go-to when it comes to baked and no-bake goodies.
Thank you, Demeter. You're a gem and we love your work!

-Wander
@my_wander_wall

I've made this multiple times— it's sooo good! And I love that you use oat flour for your recipe.

I'm thinking of making this tonight but I only have 2 large bananas. Do you think it would still work?

AMAZING AMAZING AMAZING. I WANTED TO MAKE SOMETHING WITH LITTLE PREPARATION AND THIS WAS IT. I WAS HOPING TO GIVE SOME TO MY NEIGHBORS AND THE GYM BUT.....I HAVE ALREADY EATEN HALF OF IT AND DECIDED I DO NOT WANT TO SHARE THIS WITH ANYONE. IF ANY IS LEFT OVER NEXT WEEK WHEN MY SON VISITS HE WILL BE LUCKY TO GET A PIECE. THIS IS DANGEROUSLY TOO GOOD, THE TEXTURE AND FLAVOR ARE OUT OF THIS WORLD. I LOVE A STRONG BANANA FLAVOR SO  I USED 3 HUGE VERY RIPE BANANAS . LOOKS LIKE I'LL BE SKIPPING DINNER TONIGHT. I USED THE CINNAMON IN THE RECIPE AS WELL.

I’ve never baked with almond meal before, so I didn’t have any on hand. Subbed extra oat flour, and instead of chocolate chips I used frozen wild blueberries and chopped walnuts. I also sliced a banana in half length wise and baked it into the top. I also add a tablespoon of ACV to help it rise because it’s a habit, haha. OH MY GOSH THIS IS THE BEST BANANA BREAD IVE EVER MADE. I’m making my second batch now (in the oven) and I’ve doubled the recipe. You are a baking GODDESS, Demeter. I am a great cook but could never bake — until I found your recipes! THANK YOU SO MUCH! Your chocolate cake is also the only cake we ever make now. :) birthdays, special occasions? Demeter’s oat flour cake. 🤤🤤🤤

I just made this with these changes:
½ cup each of rolled oats, oat bran, oat fibre
1 tsp xanthan gum

Coconut sugar instead of maple syrup add 1 Tbs of water

My family (3 people) ate it in less than an hour

Used Bob's Red Mill gluten free 1 to 1 baking flour didn't use almond flour just 3/4 cup extra of the 1 to 1... These were soft and moist I also made this recipe into muffins instead of a loaf and probably cooked half the time.  Just checked with toothpick. Also doubled the recipe and they turned out great. Thank you for this recipe. Our family is all gluten free. Will make again.

This banana bread is absolutely delicious! It was really moist, although I think I could have baked it shorter. I baked it at 180 degrees (sorry, I'm Dutch so I use degrees and grams, so had to calculate a bit with all the ingredients hehe) for 65 minutes, probably 60 minutes was already enough. Nevertheless it was still moist and my boyfriend and I absolutely loved it! Thanks for sharing this great recipe! I will be making a lot of these breads from now on ^^. 

I have to say that I made some alterations, because of allergies and because I was using stuff that I currently had in my home. Since I have an allergy to almonds, I substituted it for oatmeal. Instead of flax egg I used a normal egg. I also used normal honey instead of maple syrup and substituted the chocolate chips for cacao powder. Instead of vanilla extract I used vanilla sugar. To sum up, these are the ingredients and amounts I used (in grams):
- 3 ripe bananas
- 50g melted coconut oil
- 50g honey
- 1 egg (normal)
- 1 teaspoon vanilla sugar

- 170g oatmeal (I finely ground normal oats into oatmeal)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon of salt
- 20-30g cacao powder

With all these alterations the bread came out great and it was super delicious! Thanks again for sharing this awesome recipe! Next time I will bake it 60 mins and give an update about how it comes out of the oven then.

I have a question though. Is there any other kind of substitute for eggs that would work instead of using flax eggs? Could eggs be even left out if you add a bit more banana? Banana is really sticky so maybe adding more would have the same effect. What are your ideas on this? Do you have any other feedback/suggestions on the ingredients and amounts that I used?

Thanks!

Thanks for your reply! In the meantime I already prepared 2 banana oatmeal cakes with egg and I tried to find another substitute for egg, other than flex egg. I found dat chiaseeds are a good substitude. What I did:

I used all the ingredients in the description in my first comment, except I substituted the egg for chiaseeds. I used 1 tablespoon of chiadeeds, put that in a small cup and added 3 tablespoons of water and let it sit for at least 15 minutes. This way the chiaseeds suck up the wated and get gluey and sticky. Kind of the same effect as egg.

I baked the cake 60 minutes and it was perfect! I really loved it! I have to mention that the cake I prepared is more firm and seems to rise less than your cake. But I guess thats also because I dont use almond flour which gives kind of a different texture and use a lot of other ingredients. I might try next time to grind the oats less to see if the texture will be better and make it more fluffy.

Hi Demeter,
I made this the other day and I loved it so much. Thank you for sharing such great recipes! I was curious if you had ever made these into muffins? Would that shorten the cooking time if so?

Can you please add the weight in grams for at least the bananas, oat flour, and almond meal?

Thanks!

This was heartbreakingly good. I didn't have almond flour, so used all oat. It was devoured very quickly. Making again. Thank you!!

hands down best banana bread recipe ever. Everytime I make it, my family eats it in one day.

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Crunchy detox salad

broccoli,

ready-to-eat dried apricots,

red cabbage, finely shredded

chickpeas,

sunflower seeds

red onion,

ginger, grated

juice orange

tbsp balsamic vinegar

olive oil

Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.

Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

My Taiwanese Egg Crepe is a super easy and delicious breakfast that the whole family will love. The recipe can also easily be adapted to the ingredients you have on hand.

Taiwanese Egg Crepe (aka Dan Bing)

oil oil oil

tortilla (cooked tortillas

egg (lightly beaten)

onion

beef pork jerky)

hoisin sauce

salt (just

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!

Cranberry Almond Energy Bites

c. oatmeal

coconut

Tbsp. flaxseed,

c. nut butter, peanut

c. honey

Tbsp. chia seeds

cranberries,

Bake oatmeal, almonds and coconut for 8-10 minutes...

Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.

In a medium bowl microwave the nut butter...

In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

https://mediavine-res.cloudinary.com/video/upload/y946TfWt.mp4

Cranberry Almond Energy Bites Video

Not only are these cauliflower waffles from Delish.com super good, they're also low carb.

Cauliflower Waffles

c. cauliflower, grated

c. mozzarella

c. Parmesan

eggs

cornstarch

paprika

kosher salt

chives

avocado, mashed

lemon

Flaky salt

chili flakes

bacon

tomato

lettuce

mayo

By itself, this dish is a bit bland—but the consistency turned out for me. I used two cups of frozen/thawed riced cauliflower and added a bit more corn starch. Used plenty of Pam spray on the waffle iron and had no issues getting them out! We drizzled Agave Nectar mixed with Cayenne pepper on top for some flavor.

Delicious! Mine held together fine if you wait the 6 minutes to open the iron. I used coconut oil spray on the iron. Nothing stuck.

It was perfect!! I have a square waffle maker and this recipe mad the perfect amount for 2 people. I think a BLT would have been better than one fried egg, but the fried egg was sooo good!
You can also use sour cream as dip!

The recipe is tasty, but I had to use my pizzelle press to be able to get them out. My regular waffle iron made a mess even after generous amounts of coconut out. The pizzelle press turns them into something more tortilla chip like.

https://streaming.hearstdigitalstudios.com/78d6533f-7519-457d-be9f-b4eab6ac25e9/video_rover_16x9_1080p_hd_1572707093_44976.mp4

Way more versatile than your average waffle!

These Cauliflower Waffles Are SUPER Versatile

Healthier Chocolate Chip Cookies

unsalted butter (softened)

sugar

brown sugar (packed)

almond flour

oat flour

white whole wheat flour

chocolate chips

Place coconut oil and butter in large mixing bowl, beating to combine. Add sugars, mixing well then ad egg and vanilla. Stir well then add almond meal, oat flour, all purpose flour, salt, baking soda and chocolate chips. Stir until just combined. Cover and refrigerate overnight or at least 3-4 hours

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a split liner. Use a small cookie scoop and place dough 1 inch apart onto baking sheet. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring. Enjoy room temperature.

Check out this easy recipe for impressive cloud eggs from Delish.com!

Cloud Eggs

lb. deli ham, chopped

chives,

Do you miss the bread when you make these?

If you are using parchment paper cut them into individual pieces. You will be eating the eggs on the parchment paper. 
And if you like firmer yolks maybe change the baking times to 2 minute and four minutes.

I made these this morning! They  were awesome 🥰 I made a half recipe and they came out perfect.  I will definitely make them again.

After reading all the reviews there is one obvious conclusion.....add all your “flavours” after the eggs are baked. The taste will be exactly the same as it would be if you mixed it all in before you fluff the eggs and there will be no chance of error.

Much easier with an electric mixer, no luck with the egg whites whisking by hand. These were surprisingly amazing! Followed the directions exactly and they came out perfect. I did cook the yolks slightly longer. Maybe a minute or two.

Top 40 healthy recipe recipes from across the web

The most viewed 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

Buddha Bowls

GLOW Getter Roasted Carrot Butternu...

Best Moist Chocolate Chip Banana Br...

Crunchy detox salad

Cranberry Almond Energy Bites

Cauliflower Waffles

Healthier Chocolate Chip Cookies

Cloud Eggs

Balsamic Bliss Bowls

Award Winning Healthy Turkey Instan...

Everything BBQ Bowl

Simple Cheesy Taco Skillet

Easy Low Carb Mediterranean Cod

LINDA SUN'S Famous Protein Pancakes

Easy Mexican Bean Salad Recipe

Greek Salad Skewers

Superfood Bibimbap with Crispy Tofu

Beetroot and haloumi salad with hon...

Caramelised garlic and spinach gnoc...

No-waste carrot gnudi

Lamb cutlets with pistachio and min...

Nut butter satay noodles with crisp...

Pea and watercress pesto pasta with...

Ribollita with romano beans

Salmon durban curry

Roasted lamb & vegetables with spin...

Spiced prawns with new potatoes

Sticky quinoa and chicken meatball ...

Sunflower seed risotto

Mediterranean Quesadilla with Spina...

Skinny carbonara with smoky bacons,...

Easy Creamy Keto Seafood Chowder

Chinese Chicken Dumplings with Sesa...

Huevos Rancheros

Best Beef Barley Soup (Instant Pot ...

Buffalo Chicken Bowl

French Lentil Salad with Goat Chees...

Vegan Buffalo Tofu Wings (Baked &am...

How To Cook Soya Chunks

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