Looking for a healthier recipe to share during the big game? Here are 25 recipes that are healthy, fun and delicious. For those with special needs or tastes, many recipes are:
Appetizers, Sides, & Snacks
Salt and Vinegar Pumpkin Seeds
Vegetarian Baked Beans (lower sugar)
Entrees
White Chicken Chili (dairy-free)
Desserts
The recipes below are healthy, natural, whole food breakfasts that are delicious and will impress your Valentine!
Coconut Flour Pancakes with Berry Chia Jam
French toast is a very popular breakfast item at restaurants, but is the opposite of a balanced meal. Traditional versions are prepared using white bread (refined flour) and high amounts of sugar, often followed by a flooding of sugary maple syrup or artificial “pancake syrup” or “original syrup.” Did you ever notice that those cheaper syrups at the grocery store aren’t even called “maple syrup”?
Instead, this recipe replaces the unhealthy white bread with much healthier apples, and contains no added sugar. Try serving this recipe with something other than syrup, such as fresh berries, nuts, and/or natural nut butter.
| Step 1 | |
| Cut the apples into 1/2 inch rounds, then use a paring knife to cut out the core. | |
| Step 2 | |
| In a medium bowl, whisk the eggs, almond milk, cinnamon, and if using, vanilla and stevia. | |
| Step 3 | |
| Heat a nonstick skillet (non-Teflon preferred) over medium heat. Add the oil. | |
| Step 4 | |
| Dip the apple slices into the egg mixture, then onto the skillet. When the bottoms become golden brown, about 3 minutes, flip the apples with a spatula and cook the other side until golden brown, about 3 minutes. | |
| Step 5 | |
| Repeat step 4 until all apple slices are cooked. Remove from pan and serve with your choice of berries, a touch of maple syrup, or nut butter. | |
I have suggested this recipe to dozens of people, and many of them make these quick breakfast treats regularly! You can use whatever fillings you’d like to keep it interesting. For inspiration, think about what fillings you would enjoy in an omelet. For the healthiest egg muffins, emphasize the veggies, but avoid processed meats (bacon, sausage, ham, etc.) and keep cheese to a minimum, if you use it at all.
Veggie filling ideas:
| Step 1 | |
| Preheat oven to 350 degrees F. Grease a muffin tin with oil, such as olive oil or coconut oil. | |
| Step 2 | |
| Whisk eggs. Add vegetables of choice and salt. Feel free to add other fillings, herbs, or spices. Pour egg mixture into muffin tin until cups are 2/3 full. | |
| Step 3 | |
| Place muffin tin in oven and bake 20-25 minutes, until golden brown on top. Remove from the oven, let cool, and serve or store in the refrigerator up to 4-5 days. | |
This “pasta” dish is so full of flavor that you won’t care that it’s spaghetti squash, not spaghetti! The truffle oil is optional, but really gives this dish a huge boost in rich, earthy flavor.
| Step 1 | |
| Preheat oven to 400 degrees F. Slice the spaghetti squash in half and remove the seeds and stringy flesh. Drizzle with olive oil, rub the oil over the inside and outside of the squash, and place face down on a baking sheet. | |
| Step 2 | |
| Bake for 30-40 minutes, until squash is fork tender or flakes easily with a fork. Let cool. | |
| Step 3 | |
| Bring a saucepan of water to a boil, then add green beans. Blanch for 2-3 minutes for thin beans and 4-5 minutes for thick beans. Drain. | |
| Step 4 | |
| Once the squash is cool enough to handle, shred the flesh into strands with a fork. In a large bowl, combine the squash, green beans, and arugula. Drizzle with oil, and sprinkle with salt and garlic powder to taste. | |
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| Step 1 | |
| Preheat oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Brush with olive oil, then place face-down on a baking sheet. Bake for 30-40 minutes or until tender. Let cool. | |
| Step 2 | |
| Meanwhile, whisk the egg white in a medium bowl, then add corn starch, salt, and protein of choice (chicken, fish, or scallops) and combine. Cover and refrigerate for about 20 minutes. | |
| Step 3 | |
| Combine the Shaoxing rice wine, tamari, and black pepper, then set aside. | |
| Step 4 | |
| Heat 2 tablespoons peanut oil in wok or large pan. Add the chicken, fish or scallops and stir fry for a few minutes until mostly cooked. Set aside in a dish, leaving excess oil in pan or letting oil pool in the dish and adding any remaining oil back to the wok. | |
| Step 5 | |
| Add 1-2 tablespoons peanut oil to the pan, less if some oil remains from the previous step. Add the onion and cook for a few minutes, stirring occasionally, until it starts to become translucent. Add the mushrooms and cook until they are mostly soft, stirring occasionally. Add the snow peas and cook another 2-3 minutes, until they are bright green and no longer dull. Add the bean sprouts and cook 1 more minute. | |
| Step 6 | |
| Add the chicken, fish, or scallops back to the wok, then add the sauce and combine. Set aside in another dish, then wipe out the pan. | |
| Step 7 | |
| Once the spaghetti squash has cooled, use a fork or spoon to scoop out the flesh, which will resemble noodles. | |
| Step 8 | |
| Heat the wok over medium heat, then add 2 tablespoons peanut oil. Add enough spaghetti squash to form a solid layer about 1/2 inch thick on the bottom of the pan. Once it starts to become golden brown on the bottom, flip the spaghetti squash and cook until the other side starts to turn golden brown. Repeat with remaining squash if necessary. Place the squash on a serving plate. | |
| Step 9 | |
| Top the squash with the vegetable stir fry and serve. | |
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