healthy.life.recipes.love

08/12/2020

Spinach and Feta Stuffed Salmon⠀⠀
This spinach and feta stuffed salmon recipe is a delicious, healthy meal for four - ready in less than 20 minutes.

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Ingredients⠀⠀
2 tablespoons olive oil, divided⠀⠀
4 (6-ounces) salmon fillets⠀⠀
1 medium yellow onion, diced⠀⠀
2 cloves garlic, minced⠀⠀
3 cups baby spinach⠀⠀
1/3 cup crumbled feta⠀⠀
1 teaspoon kosher salt⠀⠀
optional topping - microgreens⠀⠀
Instructions⠀⠀
Preheat the oven to 400 degrees F (200 C).⠀⠀
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.⠀⠀
Sauté the onions and garlic for 3 to 4 minutes, or until the onions are translucent.⠀⠀
Add the spinach and cook for 30 seconds or until wilted. Remove the pan from the heat and stir in the feta.⠀⠀
Flip the salmon fillets on their side and cut lengthwise through them to create a pocket.⠀⠀
Divide the spinach mixture into four equal parts and stuff each salmon fillet.⠀⠀
Drizzle the fillets with the remaining olive oil. Bake the fillets on a rimmed cookie sheet for 8 to 10 minutes, or until salmon flakes apart.

05/12/2020

🥗 Are you up for a tasty salad tonight?!

Salad with roasted sweet potato and a ball of mozzarella cheese with pesto 🥰

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05/12/2020

deets~ 2 jammy eggs (boiled for 8 minutes) + chickpea rice + leftover sweet potatoes (cooked in the airfryer with garlic, salt, thyme, rosemary, avocado oil. Cook on 370 for 10 minutes) + ½ avocado 🥑 seasoned in EBTB seasoning from tjs.


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05/12/2020

FIESTA LIME CHICKEN WITH AVOCADO CORN SALSA 🤩😋 is easy, bright, healthy and bursting with flavor. The chicken is bathed in aromatic Mexican spices spiked with olive oil, lime juice and lime zest for a vibrant, tangy, chicken recipe worthy of a fiesta in just 30 minutes!

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1pound chicken breasts pounded to an even thickness
Fiesta Lime Rub
2 tablespoons olive oil
2 tablespoons lime juice
Lime zest from 1 lime
1tsp EACH chili powder, brown sugar
3/4teaspoon salt
1/2tsp EACH ground cumin, smoked paprika, onion powder, garlic powder
1-4-1/2teaspoon chipotle chili powder
1/4teaspoon pepper
Salsa
2 medium avocados ripe but firmchopped
1cup cherry tomatoes, quarteredOR 2 Roma tomatoes seeded, chopped
fresh corn from 1 ear sweet corn
1/3cup finely chopped red onion
1/2 red bell pepperchopped
1 jalapeno pepperdiced, seeds separated
2tablespoons finely chopped cilantro
1 garlic clove, mincedor 1/4 tsp garlic powder
2tablespoons lime juice
1/4tsp EACH ground cumin, salt
1/8tsp pepperor more to taste
⁠Chicken
In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.* Prepare Avocado Salsa during this time. 
STOVETOP DIRECTIONSGrease and heat an indoor grill pan or skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired.
Salsa
Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes. gently fold in avocados. add additional salt, pepper and add desired amount of jalapeno seeds for more heat.

05/12/2020

What’s your favorite food? Because this lineup just about seals the deal for me.
It’s a classic Persian dish called a Soltani - I can’t explain how amazing it is. On the left is the “kabob barg” which is a marinated and seasoned beef filet mignon skewered up and grilled over charcoal. To the right of it is a “kabob koobideh” that’s seasoned with all sorts of spices (varies depending on who’s making it but usually has sumac, saffron, salt, pepper, turmeric, garlic), mixed with processed onion and sometimes egg, skewered up, and grilled over charcoal. Then some obligatory grilled veggies like tomato, onion, and peppers.

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This is usually served up with buttery rice but I went with the classic Shirazi salad that’s made with cucumber, onion, tomatos, and herbs + spices.
I meant to post this a few days ago but just had to share.
What are some of your favorite meals? Have you ever tried persian food?

05/12/2020

😋💕 this morning I went grocery shopping for the rest of the week & picked up a few goodies to have for breakfast (I was majorly craving breakfast sausage for some reason 🤔)... I came home & whipped up this sweet & savory brekkie plate 💁🏼‍♀️ I paired a pasture raised egg with some organic maple chicken sausage + fresh fruit & a slice of gfree toast 🍞 half with mashed avo 🥑 & half with pb/ maple cream 🍁 YUM! It hit the spot. Plus I paired it with some autumn maple coffee on the side ☕️ I’m currently roasting up a chicken and sweet potatoes for lunch/ meal prep ✨ anyway.

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05/12/2020

MINI PANCAKES🥞😍 (or pancake cereal however you wanna call it😛) I’m finally trying out this new thing everyone seems to be making😂🤷🏼‍♀️ better late than ever😏⁣

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It’s really good actually🤤 something about having small pancakes is so satisfying you should try it too😝 topped them with strawberries, blueberries, vegan butter and maple syrup🍓🍯⁣
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05/12/2020

THICK & FLUFFY BANANA PANCAKES 🍌
1/2 ripe banana, mashed
1/4 cup icelandic skyr or greek yogurt (can sub dairy-free)
1 tablespoon peanut butter or cashew butter (optional)
1 tsp. baking powder
1/2 tsp. vanilla
1 egg
2-3 tablespoons coconut flour -

1). In a mixing bowl, combine bananas, skyr/yogurt, baking powder, and vanilla; mix until thoroughly combined. Add egg, and stir until blended. 2) Slowly stir in coconut flour, 1 tablespoon at a time. (You want thick, scoopable batter rather than thin batter). 3) Heat a large skillet over medium heat. Once hot add a teaspoon of butter or cooking oil to coat the pan. Spoon 3-4 tablespoon amounts into the pan and reduce heat to low. Cover pan with a lid and cook three minutes; remove lid, flip, and continue cooking an additional 3-4 minutes.
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Credit .haven

05/12/2020

YUM, Fluffy Gua Baos🤤🥕🍞
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📸 + below recipe link by
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These are homemade fluffy steamed buns filled with hoisin mushrooms, pickled carrots + cucumber, and some vegan kimchi🌱

sprouts are tender and bacon is cook

05/12/2020

dinner 👉 spicy italian chicken sausage w/ roasted brussels + cauliflower + pumpkin seeds + feta, sautéed spinach + garlic hömmus, tomatoes & avo🥰✨

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you

05/12/2020

Pan-Seared Juicy Sesame Salmon, fluffy mashed potatoes and steamed broccoli🐟🥦 😍👏🏼 🙌🏼

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Juicy Sesame Salmon:
Ingredients:
1 pound salmon
3 tbsp coconut aminos
1 1/2 tbsp sesame oil
1/2 tsp garlic salt
1/4 tsp black pepper
Potatoes:
1 pound white potatoes
1/3 butter stick
2 tbsp parmesan
1/4 c milk
1 tsp salt
1 tsp garlic powder
Directions:
Sesame Salmon:
Wash and pet dry the salmon. Make sure it’s completely dry - it’s very important. In a bowl, combine the sesame oil, coconut aminos, garlic salt and black pepper and transfer the salmon into the bowl. Set aside (if possible, marinate for at least 30 minutes). In a non-stick pan, heat 1 tbsp olive oil. Add salmon fillet skin side up, for 4 minutes, flip and finish cooking for another 4 minutes. Sprinkle with sesame seeds
Mashed Potatoes:
Peel the potatoes, cut them into fours and place in a boiling water seasoned with salt, garlic powder and 1 tbsp of olive oil. Boil the potatoes for 15 minutes, drain, add butter & parmesan then mash with a potato masher. Pair with steamed broccoli and voila!

you

05/12/2020

Simple chickpea paasta

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Recipe:

Ingredients:

2 1/2 cups pasta of choice
2 cloves garlic, chopped
1 medium onion, diced
2 tbsp tomato paste
1 carrot, chopped
1/2 can coconut milk
2 tbsp nutritional yeast
2 tsp dried basil
1 can chickpeas, drained and rinsed
1/4 cup vegan cheese
Salt, to taste

Instructions:
Cook the pasta according to packaging instructions. Meanwhile, sauté onion and garlic for 2 minutes until softened and fragrant, then add the tomato paste, carrot, coconut milk and nutritional yeast. Cook for 4-5 minutes more, stirring frequently, until the carrot softens. Now add the dried basil, chickpeas and vegan cheese, followed by the drained and rinsed pasta together with 1/4 cup pasta water. Stir and season to taste with salt before serving.

05/12/2020

Avocado toast on with evoo, sea salt & red pepper + spinach made with garlic ghee + freshly picked blackberries 💚

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pasta water. Stir and season to taste with salt before serving.

05/12/2020

Which one? Left or right ?

Are you team peanut butter or team chocolate spread?😏🥜🍫
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🥜peanut butter, banana, maple syrup and blueberries⁣
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🍫vegan chocolate hazelnut spread, strawberries and blueberries⁣

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05/12/2020

Eat or Pass? 🤩😋
Teriyaki Salmon Bites 👩‍🍳 Full recipe below, send it to a friend who’d love this!⁣

By:

Ingredients (for 8 servings)
2 fillets salmon
2 oz honey (50 g)
1 handful sesame seed
MARINADE/SAUCE
½ cup soy sauce (100 mL)
½ lemon, juiced
1 oz ginger (25 g), chopped
1 red chili, sliced
4 cloves garlic, minced
1 pinch sea salt
GARNISH
sesame seed, to taste
spring onion, to taste
red chili, to taste

Preparation
Cut the salmon into bite-size cubes. Set aside.
Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
Mix together until it starts to bubble and gets thicker/saucier.
Add the salmon and fry for a couple of minutes on each side.
Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
Enjoy!

05/12/2020

Going plant-based is easier than you think! 🥕Just look at this Tzatiki Veggie

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In this wrap:
Olives
Avocado
Cherry tomatoes
Fries
Cremeni mushrooms
Dill
Parsley

Tzatziki:
1 1/2 cup of unsweetened coconut yogurt.
2 tablespoons of finely chopped dill.
1/4 cup of lemon juice
2 tsp of garlic paste
1/4 tsp of salt
Dash of pepper
1/4 tsp of onion powder
1/2 cup of diced cucumber

Enjoy!

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05/12/2020

Oil-free chickpea & pasta salad

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😍 So creamy, comforting, and satisfying! Tag someone who'd love a delicious bowl of pasta!
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✅Recipe:

✅Cook 8oz pasta. Drain and rinse. Allow to cool.

✅Rinse and drain 1/2 of one 15oz can chickpeas (3/4 cups). Toss chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. (Optional: add 1 tsp olive oil to coat chickpeas.) Bake at 400F until just crispy.

✅Finely chop 1/2 red onion.

✅Cut about 1 cup grape tomatoes into halves.

✅Dressing: Blend on high: 3/4 cups soaked

cashews (soak overnight or in hot water for 1 hour), 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup (or to taste), 3 tbsp red wine vinegar, 1/2 tsp garlic powder, 1/4 tsp ground mustard seed, 1/4 tsp paprika, 1/4 tsp cayenne, 1/4-1/2 tsp cumin. Salt and black pepper to taste. (Adjust maple and lemon juice to taste.)

✅In large bowl, mix roasted chickpeas, 1-1/2 to
2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities. Salt and pepper to taste.

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05/12/2020

Spaghetti squash alfredooo 🌱🍝🥰 Not to be dramatic, but this might be the best thing I’ve made all year. It’s the kind of comfort food that calls for cuddles on the couch (my move last night), satisfies carby noodle cravings, aaand packs several servings of veggies. That’s what we call a win-win-win din 👏🏻.
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I’m about to head out for wine + girl time and then have a fun little hotel staycation planned in the east bay this weekend. HAPPY SUNDAY! ❤️

SPAGHETTI SQUASH ALFREDO
1 spaghetti squash, roasted
1/2 cup plain cream cheese (can sub any plain cream cheese)
1/4 cup parmesan cheese
1/2 cup unsweetened almond milk, warmed in the microwave 1 minute
1/2 teaspoon garlic powder
1/4 teaspoon white pepper (or regular pepper)
salt, to taste
Chopped parsley (garnish)
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2 (4-6 oz) chicken breasts
Seasonings if choice (I used garlic powder, dried basil, and dried oregano)
1-2 teaspoons avocado oil or garlic ghee
1). Remove “noodle” strands from spaghetti squash; place half in a large bowl and save the rest for later 2) In a blender combine all remaining ingredients, except parsley. Blend until smooth. Toss with hot spaghetti squash and garnish with parsley. Serve with pan-seared chicken breast (optional).

05/12/2020

Meal Goals🍳🧀 😋

Egg salad on provolone cheese and topped with everything but the bagel seasoning, avocado, peppers with cream cheese and also topped with everything but the bagel seasoning, and cucumber🤩

05/12/2020

4-INGREDIENT PIZZA POPPERS

Credit .haven

5 mini peppers, sliced in half (I buy these at Trader Joe’s)
1/2 cup tomato basil sauce
1/2 cup mozzarella, shredded
6 slices turkey pepperoni, cut into small circles with a 1/2-inch cookie cutter (or into triangles with a knife)

1. Preheat oven to 400 F.
2. Spoon 1 tablespoon tomato basil sauce into each pepper half and top with 2 tablespoons cheese and 2 mini pepperoni. Bake for ~10 minutes, until hit and bubbly.

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05/12/2020

🥦🍚Broccoli stir-fry with a delicious sweet and sour orange sauce! I love this meal a lot - roasting the broccoli gives it such a great flavour and it’s perfect served with rice or noodles. You need less than 30 minutes to make it too, so I would recommend it to anyone who is a huge broccoli fan like myself!

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3 cups broccoli florets
1 tbsp olive oil
1 tbsp sesame oil
1 1/2 cups button mushrooms
1 medium red onion, chopped
2 tbsp tamari
1/4 cup orange juice
2 tbsp rice vinegar
2 tbsp water
1 tbsp cornstarch
2 tbsp sesame seeds

Preheat the oven to 200 degrees C/400 F. Add the broccoli to a baking tray lined with parchment paper and drizzle with olive oil. Bake in the preheated oven for 10 minutes, until lightly crispy. When the broccoli is almost done, heat the sesame oil in a skillet or wok over a medium-high heat. Add the mushrooms and red onion, cooking for 2-3 minutes until they begin to soften. Now add the broccoli and cook for a further 3 minutes to allow the florets to soften further. Lower the heat to medium and the tamari, orange juice, rice vinegar, and water. Stir together for a minute, then add the cornstarch and cook until the sauce thickens. At the last minute, stir in the sesame seeds and serve.

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05/12/2020

PARMESAN GARLIC HASSELBACK BABY POTATOES + SALMON🤤🔥🔥
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Slice the top 3/4 of the potatoes into thin slices, leaving a thin layer at the bottom unsliced. You can place 2 chopsticks on each side to prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Season with olive oil, garlic powder and salt. Bake at 400 for 35-40 min. Bake salmon for 12-14 min. Enjoy with your fave greens!

05/12/2020

These Indian inspired Tandoori Chicken Burgers are a flavourful way to switch up your usual burger. The patties are rich in spices and served with refreshing slices of cucumber and a ginger and parsley sauce. Serve them in a lettuce bun and they are and !

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Tandoori Chicken Patties
1 pound ground chicken or turkey
3 cloves garlic minced
1/4 cup chopped cilantro
1 1/2 tbsp grated red onion
1 tbsp grated ginger
1 1/2 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
Ginger & Parsley Sauce
1/4 cup mayonnaise
1 tsp lemon juice
1/2 tbsp chopped mint
1 tbsp chopped parsley
1 tsp finely chopped ginger
1/4 tsp cumin
For Serving
1 head iceberg lettuce
1 large tomato thinly sliced
1/2 red onion thinly sliced
1/2 cucumber cut into thin slices or ribbons
Instructions
In a bowl combine all of the ingredients for the tandoori patties and use your hands to mix everything together so the spies are well incorporated in the meat. Divide the meat into 4 portions and form into patties.
Heat a or pan on medium high heat. Grill the patties for 5 minutes per side until cooked through.
While the patties are cooking, in a bowl combine all of the ingredients for the sauce and stir until well mixed. Set aside.
Cut the iceberg lettuce into quarters and separate each quarter into two halves.
To assemble the burgers spread the sauce on the inside of the lettuce. Top with 2 slices of red onion, sliced tomato and cucumber and place a tandoori patty on top. Place the other half of the lettuce leaf on top like a and the in parchment paper to make it easier to eat.

05/12/2020

😋 We love breakfast! 👨‍🍳😍breakfast combo 🤩

👉🏻 Two eggs scrambled with a splash of plant milk, salt & pepper + veggies & feta cheese. Topped with some red pepper flakes + roasted mini potatoes seasoned in olive oil + savory seasoning.

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05/12/2020

🍕 Delicious tomato mozzarella garlic mushroom pizza
Credit who wants a slice or two for dinner 😍🍅

📋Ingredients:

vegan mozzarella:
200 ml water
60 g cashew nuts
2 tbsp ground psyllium
1 tbsp lemon juice
1-2 tbsp nutritional yeast
salt, pepper

Tomato sauce:
1 tbsp ketchup
2 tsp tomato paste
pizza seasonings
1 tbsp tomato puree
Base:
base of choice
Topping:
of choice (f.ex. Tomatoes, mushrooms, pepper, olives, chickpeas, (vegan) cheese etc.)
Directions:
For the mozzarella, stir ground psyllium into the water and let swell for about 2 hours.
Soak cashews in water for about 2 hours (or overnight) and pour off afterwards.
Then blend swoolen psyllium with cashews, lemon juice and nutritional yeast for 1-2 minutes in a blender. Season to taste with salt and pepper, if you like.
Now fill the mixture into a bowl or form of choice (for mini mozzarella balls you can use a ice cube tray) and put it in the fridge for about 2 hours to firm up.
Preheat your oven to 220 degrees.
Put the pizza-dough on a baking sheet lined with baking paper.
Prepare the toppings and combine all ingredients for the tomato sauce.
Then spread the toppings over the pizza and bake for about 10 minutes more until crunchy and the cheese is melted. Enjoy!

05/12/2020

A little fruit salad, perfect for breakfast whilst enjoying this warm weather 😍 I am beyond privileged to have outdoor space so I am able to enjoy this weather, I know a lot of people aren’t as lucky. With the warm weather comes the temptation to stay outside/meet up with friends but please remember to enjoy the sun without putting other lives at risk. Stay safe❤️

Credit .georgia

05/12/2020

05/12/2020

1 egg, 3 egg whites, spinach, tomatoes, sweet peppers 🍳
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05/12/2020

Serves: 2⠀⠀⠀
Ingredients:⠀⠀⠀
- 1 lb. medium shrimp, peeled & deveined⠀⠀⠀
- 1 teaspoon oil⠀⠀⠀
- ½ cup water, divided⠀⠀⠀
- ¼ cup low-sodium soy sauce⠀⠀⠀
- 2 tablespoons honey (or sugar or choice)⠀⠀⠀
- 1 clove garlic, minced⠀⠀⠀
- 1 teaspoon sesame oil (optional)⠀⠀⠀
- ½ teaspoon ground ginger⠀⠀⠀
- 1 tablespoon cornstarch⠀⠀⠀
- 1 cup blanched broccoli florets⠀⠀⠀
- Steamed white rice or noodles, for serving

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Instructions:⠀⠀⠀
- Heat a large skillet medium high heat. Add oil & shrimp and cook for 2-3 minutes per side or until pink.⠀⠀⠀
- Remove shrimp from pan & add ¼ cup water, soy sauce, honey, garlic, sesame oil, & ginger. Whisk to combine. Bring mixture to a boil. - In a small bowl whisk together cornstarch & remaning1/4 cup water. - Slowly whisk in the cornstarch mixture into the saucepan & simmer for 3-4 minutes or until thick. - Return shrimp to pan along with 1 cup of blanched broccoli and coat evenly with sauce.⠀⠀⠀
- Serve rice, noodles or a salad.

whatsonmyplate you
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05/12/2020

Did you know some foods can help you feel better when on your period? No stress needed to eat these exact foods but thought I’d highlight some tips that can help. And this plate is the perfect representation:⠀⠀
1. In the days leading up its normal to be hungrier. Typically we are burning 100-300 calories more so add some avocado 🥑or extra chocolate to your plate 🍫⠀
2. Look for salmon/fish 🐟 Omega-3s can actually reduce the intensity of period pain ‼️⠀
3. Focus on iron. Meats, fish and leafy greens! Broccoli 🥦 has iron and vit C which means you absorb the iron better. ⠀
4. Eat the d*mn chocolate 👏🏼🍫 sure it has iron but more importantly eat the foods you’re craving ❤️⠀⠀