Eating healthy is always a struggle, especially when food is your first love.
Healthy and tasty just don’t seem to go hand-in-hand.
And well, pizzas and burgers always seem to be a good idea.
Do you relate to this? Because I certainly do!
Don’t you wish that healthy meals were delicious and yum? Imagine if you could have scrumptious food every day and remain fit! This only happens in our dream world, right?
Have you tried diet meals to lose a few extra pounds? Me too!
But that salad bowl just doesn’t look appetizing!
Well, worry no more!
Your healthy meals will no more be boring and less flavorful.
Here are a few cooking recipes that taste amazing on the fork and are perfectly healthy meals. Not only will you love eating them but also enjoy cooking them.
Want to lose a few pounds before your friend’s wedding?
Our low carb recipes and low-fat recipe will help you.
Want to have a good build body?
Then add our high protein recipes to your meal plan.
Have fussy kids who just won’t eat healthy meals?
We got you covered. These recipes will definitely provide you with healthy dinner ideas.
We believe that cooking recipes should be easy and fun.
And these recipes are exactly that- SIMPLE, HEALTHY and DELICIOUS!
COFFEE BANANA SMOOTHIE
(breakfast, high protein recipe, vegan recipe, low-fat recipe)
Don’t you need a good coffee to kickstart your day?
What if I told you that it could become a healthy breakfast?
Yes, you heard me- Coffee for breakfast!
This smoothie is perfect to give yourself the boost of energy and will satisfy your coffee addiction.
1 ripe banana (frozen)
½ cup of black coffee (chilled)
½ cup milk (can use soy milk or almond milk)
4 tbsp. rolled oats
1 tbsp. cocoa powder
1 tbsp. honey
½ tsp. of vanilla extract
- Put all the ingredients in a blender and mix until well combined.
- If needed, add more honey for sweetness.
Fun Tip: Top the smoothie with granola or chia seed to add some crunch!
A simple recipe with a fun twist to normal boring oats.
The pesto not only adds flavor to the oats but also gives extra minerals from the greens.
Isn’t that great?
For pesto sauce
2 cups of fresh basil leaves
3-4 garlic cloves (peeled)
2 green chili
4 tbsp. Olive oil
½ cup walnuts
Salt as per taste
1 cup oats
2 garlic cloves finely chopped
1 green chilly
2 tbsp. oil/ghee
1.5 tbsp. pesto sauce
for Pesto sauce –
- Wash the basil leaves and remove the stems. Cut the green chilies into halves
- In a food processor, mix basil leaves, garlic clove, green chilies, and walnuts. Add 2 tbsp. of olive oil. Add salt to taste.
- Blend them together until you get a coarse paste.
- Empty it into a bowl
- Add 2tbsp olive oil and mix well.
NOTE: You can store the pesto sauce in an airtight container. Keep it in the fridge. It lasts for a week to 10 days.
for Oats –
- In a pan, add 2tbsp of olive oil or ghee. Heat it for 30 seconds.
- Add finely chopped garlic and green chilly. Sauté for 40 seconds to a minute.
- Add pesto sauce and cook for a minute. Don’t overcook the pesto as it might turn black.
- Now add oats and 2 cups of water. Add salt as per taste. Cover and let it cook for 5-6 minutes.
- Serve hot. Garnish with some fresh basil leaves.
Fun tip: If you are looking to secretly add extra greens in the diet, replace the basil in pesto with spinach or take equal parts of both.
QUINOA CRUSTED PANEER BITES
(Snack/Dinner, high protein recipe, low carb recipe, vegan recipe)
Do you also find it difficult to host a dinner or a party with delicious but healthy food?
No worries peeps!
This protein-packed recipe is full of flavors and is an amazing appetizer!
It will surely get your guests licking their fingers. Yes, finger lickin’ good!
300 mgs paneer (tofu for vegan recipe)
1 cup sweet chili garlic sauce
1 cup cooked (boiled) quinoa
Salt as per taste
- Take 300gms of paneer/tofu and cut it into little nuggets.
- Marinate the paneer/tofu nuggets into chili garlic sauce for about 15 minutes.
- Ensure that paneer/tofu is covered with a generous amount of sauce.
- Coat the paneer/tofu with boiled quinoa.
- On a baking tray, drizzle or brush some olive oil. You can also cover the tray with a parchment sheet. Place the coated paneer/tofu on to the tray and cook for 15-20 minutes on 175℃.
- Check if quinoa is brown and crispy. If not cook for another 2-3 minutes.
- Serve hot.
Fun tip: Serve it with a yogurt dip for extra flavor.
(Breakfast/Snack, high protein recipe, low-fat recipe)
Do you love snacking but you’re too lazy to think of healthy options?
Or do you munch on chips because you’re running late?
Well, we found the perfect healthy dish for you.
These parfait bites are a fun twist to your regular parfait. Super easy to make and last for almost a week. A double win, ain’t it?
2 ripe bananas
2 tbsp. honey
1 ¼ cup rolled oats
1 tsp. cinnamon
Muffin paper cups
1 cup greek yogurt
¼ cup blueberries
¼ cup sliced almonds
¼ cup walnuts
- In a mixing bowl mash two ripe bananas.
- Add honey and whisk it with the bananas.
- Add in oats and cinnamon powder. Combine them well.
- Line the muffin tin with muffin paper cups.
- Fill the molds with 1.5 tbsp. of mixture and press with fingers along the sides of the cup.
- Now bake for 15 minutes at 175℃.
- Let it cool.
- Add 1.5 tbsp. of greek yogurt. Add chopped strawberries, blueberries or any fruit of your choice.
- Add another spoon of yogurt and flatten the mixture. Top them with some sliced almonds or chopped walnuts.
- Freeze for an hour.
- Serve them cold.
Fun tip: Add chocolate chips to the oats base if you like. You can also add seeds like flax seeds or chia seeds to pack some extra nutrients.
(Lunch/Dinner, low carb recipe)
Lettuce tacos is basically a salad but only tastier.
They have minimum carbs and are full of vitamins, minerals, and healthy fats. And on the plus side, they look amazing!
5-6 large lettuce leaves
2 tbsp. olive oil
½ yellow bell pepper
½ red bell pepper
1 cup of black beans (cooked and drained)
Salt and pepper to taste
2tbsp taco seasoning
1 small onion
2 medium sized tomatoes
Lime juice of half a lemon
For yogurt dressing
½ cup of Greek yogurt or hung curd
2-3 garlic cloves, minced
Salt and pepper as per taste
1tsp onion powder
For the filling –
- Cut onion and bell pepper lengthwise.
- In a pan, heat olive oil and add garlic cloves. Sauté for 2 minutes
- Add in the onion and bell pepper and cook for 5 minutes.
- Add in the beans. Add salt, pepper and taco seasoning. Cook for another five minutes.
- Keep it aside in a bowl.
- Cut the avocado into small pieces and add to a mixing bowl.
- Using a fork mash it.
- Add chopped onion and tomatoes. Add in salt and pepper.
- Mix them together
- Add in lime juice and mix again
For yogurt dressing
- In a bowl, add greek yogurt or hung curd.
- Add onion powder, minced garlic, salt and pepper
- Mix well.
Preparing the tacos
- Place your lettuce leaves on a serving tray or plate.
- Put the filling prepared onto the leaves.
- Add 2tbsp of guacamole to each leave.
- Add1.5 tbsp. of yogurt dressing.
- Eat away.
Fun tip: Add some sriracah sauce or any hot sauce of your choice if you like spicy flavor.
ZOODLES WITH SPICY PEANUT BUTTER SAUCE
(Lunch/Dinner, low carb recipe, high-protein recipe, vegan recipe)
The veggie noodle trend has been one of our favorites.
We thought it wasn’t going to last but guess what, it’s still alive. We couldn’t be more happier!
If you’re looking for healthy dinner ideas or are on a weight-loss diet, Zoodles will win your heart right away.
1 pound of chicken (diced)
2 tbsp oil
2 cloves of garlic (minced)
2 medium zucchini
¼ cup of almond butter (or peanut butter)
2-4 tbsp. orange juice (or broth)
2 tsp. sriracha sauce
2 tbsp. sweet chili sauce
- In a pan, heat oil. Add garlic and chicken and sauté till well cooked.
- Spiralize the zucchini using a spiralizer. You can also use a vegetable peeler to make ribbons in place of spirals. Cut it into desired lengths using scissors or knife.
- Add it to the pan and cook through.
- Add almond butter, orange juice, sriracha sauce and sweet chili sauce in a bowl. Add more juice for a thinner consistency.
- Add the dressing to the pan and mix well.
- Serve hot.
Fun tip: Add in some peanuts and sesame seed for some texture.
NOTE: If you want a vegan recipe, simply replace the chicken with tofu.
CAULIFLOWER AND EGG FRIED RICE
(Lunch/dinner, low carb recipe, low-fat recipe)
Heard of it? No?
It might look a little unappetizing at first but will surely become one of your dearest dishes.
This recipe is an amazing twist to fried rice and way HEALTHIER!
Loaded with veggies and full of protein, this low carb recipe takes only about 15 minutes to cook.
Can you believe it?
1 medium sized cauliflower head
2.5 tbsp. of low sodium soy sauce
3 tbsp. sesame oil
2 cloves of garlic (minced)
1 tbsp. of freshly grated ginger
1 onion (diced)
1 cup broccoli florets
1 carrot grated
2 green onion, sliced
2 large eggs (beaten)
¼ white pepper
- Grate the cauliflower or pulse it in the food processor until you get a grainy consistency.
- In a small bowl, mix 1tbsp sesame oil, soy sauce, white pepper and ginger and set aside.
- In a pan heat 1 tbsp. oil. Add in garlic and onion and cook for 3-4 minutes.
- Stir in broccoli and carrot. Cook till they are soft and tender.
- Add in the cauliflower and cook through.
- Add the soy sauce mixture prepared and stir continuously till mixed well.
- Add eggs by creating a well in the middle. Stir continuously till eggs are cooked. Mix everything up.
- Add in the green onion and serve hot.
Fun tip: Garnish with some sesame seeds and soy, honey and oyster sauce dressing for some flair.
Get your chef caps on and cook these scrumptiously healthy recipes!
We promise you will no more fail at your diet.
Some encourage-mint for you!
Looking forward to hearing your favorite diet recipes in the comments below.