(Closed) Your favorite healthy recipes?!

posted 4 years ago in Wellness
Post # 2
510 posts
Busy bee
  • Wedding: July 2014

I’ve been on a big grain salad kick lately.<br />Last week I made this one:<br />1c cooked quinoa<br />1c cooked wheat berries (love these!!)<br />1 can of lentils<br />toss with chopped cucumber, red pepper, red onion, green onion, kalamata olives and feta, I mixed a olive oil lemon juice and oregano vinaigrette together and threw it on there. Really yummy and very filling!!

Post # 3
1790 posts
Buzzing bee

Its not “the healthiest” dinner, but casserole wise, its pretty light.

I make a chicken mozzarella casserole, and bulk up the veggies

3 chicken breasts, diced. 16 oz cherry tomatoes. salad bag of spinach(I think they are 10oz?) box of whole weat pasta(or veggie pasta- you cant tell the difference!!) 2 garlic cloves. Olive oil. black pepper. 1/3 red onion, coarsely chopped. 8oz brick of low fat/fat free cream cheese, softened. 2 cups fat free mozzarella cheese. Italian seasonings to taste

Cook the pasta according to directions. Cook chicken in skillet with inions, garlic, and oil. Season with desired “Italian seasoning” Shred with forks or dice after cooling. Wash spinach and tomatoes, half tomatoes and shred spinach if desired. Cube up cream cheese. Mix all ingrediants in large mixing bowl before putting in 13X9 casserole dish and baking at 375 for 25-30 minutes, until cheese is melted. Sometimes, depending on how cool the pasta and cheeses are, I need to mix halfway through to coat evenly. I always stir before serving, too.

Its light, filling, and veggie packed. You can always add more, I usually add peppers when I know the guests will eat them for more Vitamin C

Post # 4
962 posts
Busy bee
  • Wedding: March 2015 - On a Cliff Overlooking the Bay, Florida

checkout http://www.skinnyms.com I get a TON of dinner ideas from Pinterest. Their website has a lot of good information about becoing a healthier person.

Post # 5
59 posts
Worker bee

I make my own veggie burgers with whateve is around (broccoli, chick peas, couscous, onions, peppers, corn, etc.)

I love doing a vegetarian roasted bell pepper (use beans and brown rice and onions, tomatoes, spices instead of fatty/bad ground meat or use turkey ground meat (much leaner)

I am also obsessed with this couscous salad I create last week:


  1 cup bulgur or couscous (I prefer pearl tri-color couscous)

   1-1/2 teaspoons salt, divided

    1/3 cup diced red onion

    1 red bell pepper, diced

    1 small English (or hothouse) cucumber, diced

    1/2 cup finely chopped fresh dill

    1/3 cup finely chopped fresh parsley

    1 15-ounce can chick peas, drained and rinsed

    1/4 cup fresh lemon juice, from 1-2 lemons

    1/4 cup extra virgin olive oil (make sure good quality)

    1 large garlic clove, finely minced

    1/2 teaspoon freshly ground black pepper

    1 teaspoon cumin (or more depending on preference)

*optional – Pinch of cayenne pepper if you like spicy and some recipes add 1 tsp. sugar, but I don’t feel it needs it.


Cook bulgur or couscous according to instructions. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Feel free to skip this step if you don’t mind the taste of raw onions.) Combine the cooked bulgur/couscous with the red onions, remaining teaspoon of salt (I know it seems like a lot but the salad is bland without it) and all of the other ingredients. Season to taste with more salt, pepper, or lemon if desired. Serve cold.

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