Sweet Potato Toasts
Ingredients: 1 large sweet potato, 2 tbsp almond butter, 1 banana (sliced), 1 tsp cinnamon.
Method: Slice sweet potato lengthwise into 1/4-inch thick slices. Toast until tender, about 5-7 minutes. Top each slice with 1 tbsp almond butter, banana slices, and a sprinkle of cinnamon.
Chia Seed Pudding
Ingredients: 1/4 cup chia seeds, 1 cup almond milk, 1 tbsp honey, 1/2 cup mixed berries.
Method: In a bowl, mix chia seeds with almond milk and honey. Refrigerate overnight. Top with mixed berries before serving.
Veggie Stir-Fry with Quinoa
Ingredients: 1 cup cooked quinoa, 2 cups mixed vegetables (broccoli, bell peppers, carrots), 2 tbsp soy sauce, 1 clove garlic (minced).
Method: Cook quinoa according to package instructions. Stir-fry veggies with garlic in a pan for 5-7 minutes. Mix with quinoa and soy sauce.
Hummus and Veggie Wraps
Ingredients: 2 whole wheat tortillas, 1/2 cup hummus, 1 cup mixed veggies (cucumber, bell pepper, carrot), 1/4 cup feta cheese.
Method: Spread 1/4 cup hummus on each tortilla. Add sliced veggies and 2 tbsp feta cheese. Roll up and slice in half.
Zucchini Noodles with Pesto
Ingredients: 2 medium zucchini, 1/4 cup pesto sauce, 1/2 cup cherry tomatoes (halved), 2 tbsp Parmesan cheese.
Method: Spiralize zucchini into noodles. Mix with pesto sauce. Top with cherry tomatoes and Parmesan cheese.
Almond Butter Banana Smoothie
Ingredients: 1 banana, 1 cup almond milk, 2 tbsp almond butter, 1 cup ice.
Method: Blend all ingredients until smooth.
Greek Salad Skewers
Ingredients: 12 cherry tomatoes, 1 cucumber (cut into 12 pieces), 12 cubes feta cheese, 12 olives.
Method: Thread 1 cherry tomato, 1 cucumber piece, 1 cube feta cheese, and 1 olive onto each skewer. Drizzle with olive oil before serving.
Avocado Chicken Salad
Ingredients: 1 cup cooked chicken (shredded), 1 ripe avocado, 1 tbsp lime juice, 2 tbsp cilantro (chopped).
Method: Mix chicken with mashed avocado, lime juice, and chopped cilantro.
Baked Sweet Potato Fries
Ingredients: 2 medium sweet potatoes, 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder.
Method: Preheat oven to 425°F. Slice sweet potatoes into fries. Toss with oil, paprika, and garlic powder. Bake for 20-25 minutes.
Cucumber Sushi Rolls
Ingredients: 1 large cucumber, 4 oz smoked salmon, 2 tbsp cream cheese, 1/2 avocado (sliced).
Method: Hollow out cucumber. Fill with smoked salmon, cream cheese, and avocado slices. Slice into sushi-sized pieces.
Oatmeal Blueberry Muffins
Ingredients: 2 cups oats, 2 ripe bananas, 2 eggs, 1/2 cup blueberries.
Method: Preheat oven to 350°F. Blend oats, bananas, and eggs to make batter. Fold in blueberries. Bake in muffin tins for 15-20 minutes.
Cauliflower Pizza Bites
Ingredients: 2 cups cauliflower (riced), 1 egg, 1/2 cup mozzarella cheese, 1/4 cup pizza sauce.
Method: Preheat oven to 400°F. Mix riced cauliflower with egg and cheese. Form into small crusts and bake for 15 minutes. Top with pizza sauce.
Turkey and Cucumber Sandwiches
Ingredients: 4 slices whole grain bread, 4 oz turkey slices, 1 cucumber (sliced), 2 tbsp cream cheese.
Method: Spread cream cheese on bread. Add turkey and cucumber slices. Assemble sandwiches.
Spinach and Feta Stuffed Chicken
Ingredients: 2 chicken breasts, 1 cup spinach, 1/4 cup feta cheese, 1 tsp lemon zest.
Method: Preheat oven to 375°F. Cut a pocket in each chicken breast. Stuff with spinach and feta. Season with lemon zest. Bake for 25-30 minutes.
Berry Almond Salad
Ingredients: 4 cups mixed greens, 1/4 cup almonds, 1 cup mixed berries, 2 tbsp balsamic vinaigrette.
Method: Toss mixed greens with almonds and berries. Drizzle with balsamic vinaigrette.
Tomato Basil Soup
Ingredients: 4 cups tomato puree, 1 cup vegetable broth, 1/4 cup chopped basil, 2 cloves garlic (minced).
Method: In a pot, simmer tomato puree, vegetable broth, basil, and garlic for 20 minutes. Blend until smooth.
Peanut Butter Energy Balls
Ingredients: 1 cup oats, 1/2 cup peanut butter, 1/4 cup honey, 1/4 cup mini chocolate chips.
Method: Mix all ingredients in a bowl. Form into balls. Refrigerate until firm.
Avocado Egg Salad
Ingredients: 2 hard-boiled eggs, 1 ripe avocado, 1 tbsp lemon juice, salt and pepper to taste.
Method: In a bowl, mash eggs and avocado. Mix in lemon juice, salt, and pepper.
Veggie Quesadillas
Ingredients: 2 whole wheat tortillas, 1/2 cup shredded cheese, 1 cup mixed veggies (bell pepper, onion, spinach), 2 tbsp salsa.
Method: Place tortilla in a pan, sprinkle with cheese and veggies. Cook until cheese melts. Fold and serve with salsa.
Strawberry Spinach Salad
Ingredients: 4 cups spinach, 1 cup sliced strawberries, 1/4 cup sliced almonds, 2 tbsp balsamic vinaigrette.
Method: In a large bowl, toss spinach with strawberries, almonds, and vinaigrette.
Roasted Chickpeas
Ingredients: 1 can chickpeas (drained and rinsed), 1 tbsp olive oil, 1 tsp paprika, salt to taste.
Method: Preheat oven to 400°F. Toss chickpeas with oil, paprika, and salt. Roast for 20-25 minutes.
Chicken Veggie Skewers
Ingredients: 1 lb chicken breast (cut into cubes), 2 cups mixed veggies (bell peppers, onions), 2 tbsp olive oil, 1 tbsp lemon juice.
Method: Thread chicken and veggies onto skewers. Marinate in oil and lemon juice for 30 minutes. Grill until cooked through.
Tuna Stuffed Avocados
Ingredients: 2 ripe avocados, 1 can tuna (drained), 2 tbsp mayonnaise, 1 tbsp lemon juice.
Method: Halve avocados and remove pits. In a bowl, mix tuna with mayonnaise and lemon juice. Fill avocados with tuna mixture.
Garlic Parmesan Zucchini Chips
Ingredients: 2 medium zucchini, 1/4 cup grated Parmesan cheese, 1 tbsp olive oil, 1 clove garlic (minced).
Method: Preheat oven to 400°F. Slice zucchini thinly. Toss with oil, garlic, and Parmesan. Bake for 15-20 minutes.
Mango Coconut Chia Pudding
Ingredients: 1/4 cup chia seeds, 1 cup coconut milk, 1 tbsp honey, 1/2 cup diced mango.
Method: In a bowl, mix chia seeds, coconut milk, and honey. Refrigerate overnight. Top with diced mango before serving.
If you’re looking for more recipe ideas, check out some of the smoothies I recently shared below!