May 21: 9 Healthy Recipes to Try this Weekend

The fact is, everyone knows preparing your meals is good for your health and your budget. But since most of us have other priorities taking up space in our schedules, the minimal free time that’s left doesn’t allow us to spend hours or even minutes in the kitchen to prepare a decent meal, let alone a healthy one.

But, before you give in to endless weekend food deliveries, become a regular at the Chinese takeout near your place, or live off of frozen meals, we want to show you that a nutritious home-cooked meal doesn’t take long to prepare– if you’ve got the right recipes as your ammo!

Check out these nine, ten-minute healthy recipes you can prepare for the whole family this weekend! You can be sure these are the kind of FAST FOOD health experts would approve of!


Peach Cobbler Oatmeal

Are you still having those flavored oatmeal packets for breakfast? Let go of all those preservatives and go au naturel with this delicious oatmeal, reminiscent of a cobbler! With just the right amount of fresh peaches and nuts, it’ll satisfy your sweet tooth so much you may find yourself craving this for dessert!

What You’ll Need:

  • 3 1/2 cups water
  • pinch of salt
  • 2 1/2 cups rolled oats
  • 2 1/4 tsp. cinnamon
  • pinch of nutmeg
  • 2 large peaches, chopped
  • 3 to 4 tablespoons light brown sugar
  • 1/4 cup chopped pecans

Directions:

  1. In a large saucepan over medium heat, add water and salt. Bring to a boil. Add oats, cinnamon, and nutmeg and stir to combine.
  2. Cook for 4 minutes or until oatmeal thickens. Add peaches and brown sugar and cook one additional minute. Serve immediately and garnish with pecans, if desired.

Poached Egg and Avo Toast

Avocado toasts are all the rage, but adding a delicious poached egg just takes it to a whole different level, completing the trifecta of nutrition you’ll need for your weekend mornings! Sprinkle a bit of parmesan cheese and fresh herbs and make it look and taste fancy for your palate!

What You’ll Need:

  • 2 eggs
  • 2 slices whole grain bread
  • 1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
  • 2 tablespoons shaved Parmesan cheese
  • salt and pepper for topping
  • fresh herbs (parsley, thyme, or basil) for topping
  • quartered heirloom tomatoes for serving

Directions:

  1. Bring a pot of water to boil. Drop the metal rims (outer rim only) of two mason jar lids into the pot, flat on their bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes.
  2. While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. Use a spatula to lift the eggs out of the water once done. Gently pull the rim off of the eggs and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

Oatmeal Blueberry Yogurt Pancakes

Are you feeling intimidated by a stack of homemade flapjacks? Good thing pancakes won’t take that long to make, thanks to this high-protein, gluten-free recipe! Still tasting amazingly fluffy, this mixture of bananas, oats, vanilla, and blueberries will make everyone smile this cheery weekend morning!

What You’ll Need:

  • 1/2 cup gluten free rolled oats
  • 1/2 teaspoon baking powder
  • 1 container (5.3 oz) siggi’s blueberry or vanilla bean yogurt
  • 1/2 medium ripe banana
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup fresh or frozen blueberries, plus more for serving

Directions:

  1. Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if the batter is way too thick.
  2. Set batter aside to thicken up for a few minutes. If the batter is too thin, add a tablespoon or two more oats and blend again.
  3. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium-low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. 4. Flip cakes and cook until golden brown on the underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. The mixture makes four pancakes.

Salmon and Herbed Bean Salad

Most of us are already bored with the typical tuna salad, so we’ve decided to shake things up by using canned salmon for this super easy salad instead! Mix your favorite canned salmon with creamy cannellini beans, veggies, and fresh herbs, and have a quick meal that’s delicious on its own or paired with pita or whole-grain crackers!

What You’ll Need:

For the Dressing:

  • 1 cup plain reduced-fat Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely chopped fresh mint leaves
  • Kosher salt and ground black pepper

For the Salad:

  • 2 cups finely chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 3/4 cup halved cherry tomatoes
  • 1/2 seedless cucumber, peeled and chopped into 1/4-inch pieces
  • 2 cups cooked white beans (homemade; or canned, rinsed)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups baby greens
  • 1 cup canned salmon, large bones removed

Directions:

  1. To make the dressing: Whisk together the yogurt, lemon zest and juice, mint, salt, pepper, and 1 tablespoon water. Set aside.
  2. To make the salad: Stir the parsley, mint, tomatoes, cucumber, and beans together in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until it is thick and creamy. Pour the dressing over the beans and toss to combine.
  3. Divide the baby greens among 4 plates and top with the beans. Flake the salmon over the top, and serve drizzled with the yogurt dressing.

Easy Chicken Burrito

Have you got leftover chicken at home? Give it a new home in this quick burrito recipe! Mixed with avocado and cheese, this chicken burrito dish takes it one step further with peppers, onions, and greens to the filling!

What You’ll Need:

  • 2 cups cooked shredded chicken
  • 1/2 cup Mexican cheese blend or mozzarella
  • 1 avocado diced
  • 2 tablespoons cilantro chopped
  • 4 large tortillas
  • 1 tablespoon oil

Directions:

  1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
  2. Lay a tortilla flat on a plate and add 1/4 of the mixture, form a roll. Repeat the process for all four tortillas.
  3. Pour 1 tablespoon oil into a heated pan. Place all four tortillas on the pan and cook for 2 minutes on medium-high heat. Flip on the other side and cook for another minute or until the burritos are golden in color. Serve warm.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu, and Pea Shoots

Are you looking for a delicious dinner for one? Well, this noodle bowl recipe has all the flavors you’ll need for a comforting dose of your favorite quick-cook noodle cups, minus the unhealthy additives, of course! Are you eating with the family? Double or triple the ingredients for a ramen bowl party!

What You’ll Need:

  • 1 cup veggie stock (pre-made or store-bought is fine)
  • 1.5 cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1 strand of thick rice noodles (about the size of the circle between your index finger & thumb)
  • 1/4 cup medium soft tofu, rinsed and cubed
  • 1 scallion, sliced diagonally, greens only
  • 1/4 tsp Sambal Oelek
  • 1/2 tsp toasted sesame oil
  • 1 handful fresh pea shoots (or sliced fresh spinach in a pinch)
  • Black sesame seeds for garnish

Directions:

  1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot, about 3-4 minutes.
  2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
  3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
  4. Remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the center of the bowl, and finish by pouring the toasted sesame oil into the bowl with the black sesame seeds to garnish.

Veggie Fried Rice

If you’re feeling pressed for time, preparing a delicious fried rice dish will be a breeze! Luckily, this veggie fried rice version is no exception! Toss your favorite vegetables with some peas, eggs, corn, and your leftover brown rice– whatever you use, you really can’t go wrong!

What You’ll Need:

  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 1-inch piece fresh ginger, grated*
  • 3 eggs
  • 4 cups brown rice (cooked, cooled, and separated)
  • 1 cup frozen corn
  • 1–2 cups frozen peas
  • 1/2 tablespoon rice vinegar
  • 2–3 tablespoons soy sauce
  • fresh chives, fresh basil, baby spinach, any other add ins

Directions:

  1. Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked 1-2 minutes.
  2. Add the rice and stir fry for a few minutes. Add the other tablespoon of oil and turning the heat up to get it sizzling. The eggs should incorporate and stick to the rice.
  3. Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins and serve!

Pan-Roasted Salmon with Arugula and Avocado Salad

Is it real? A complete seafood dinner in just 10 minutes? Yes, you’re not just imagining things– while the salmon sears on the stove, toss the arugula with a lemon–olive oil vinaigrette, cubed avocado, and Parmesan, and you’re good to go! Your heart will surely thank you for this healthy and filling meal!

What You’ll Need:

  • 4 (5- to 6-ounce) salmon filets, preferably wild
  • Kosher salt and freshly ground black pepper
  • 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided
  • 4 cups baby arugula
  • 2 tablespoons fresh juice from 1 lemon
  • Grated Parmigiano-Reggiano, for serving
  • 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

Directions:

  1. Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin-side-down. Immediately reduce heat to medium-low. Cook, pressing gently on the back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
  2. In a large bowl, combine arugula, lemon juice, the remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.
  3. Flip salmon and cook on the second side until a thermometer inserted into the thickest part registers 120°F for medium-rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.

Zucchini Pasta with Vegan Cashew-Basil Pesto

Do you feel like bingeing on some pasta this weekend? Take the guilt-free route and prepare this zucchini pasta version of pesto for the family and make it more creamy (and healthier!) with some cashews!

What You’ll Need:

  • 2 large zucchinis
  • 2 cups of fresh basil
  • ¼ cup of raw cashews
  • 2-3 garlic cloves
  • ¼ cup + 2 tablespoons nutritional yeast (what’s nutritional yeast? i’ll explain! click here.)
  • ¼ cup + 3 tablespoons quality olive oil
  • 2 tablespoons lemon juice
  • ⅓ teaspoon sea salt
  • ½ teaspoon black pepper
  • pinch of nutmeg

Directions:

  1. In a food processor, add garlic cloves, 3 tablespoons of olive oil, pepper, and cashews. Process until smooth. Add nutritional yeast and salt and process to combine. Add basil and ¼ cup olive oil and process again.
  2. Add lemon juice and process until combined. Set the pesto aside until you’re ready to combine with zucchini noodles.
  3. Chop about 1/2 inch off both ends of the zucchini and spiralize. Once you’ve finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated. Serve and enjoy!

Social Media Post:

We all know🤔 that making home-cooked meals🍴 are both good for your health💓 and your wallet💸, but admittedly, not all of us❌ have enough free time⏰ to slave away in the kitchen.👩‍🍳 Good thing healthy meals🥦 don’t have to take too long to prepare, especially if you’ve got these easy healthy recipes as ammo!👌🤯

📌Click the link to read more➡

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