These healthy recipes are fast, easy, and taste terrific!
On this page, we will share links to healthy recipes for some really tasty, easy to make snacks and foods that can replace the packaged junk food that so many of us eat simply because it’s convenient!
We have been using these awesome recipes for a while now – and they’re proof that you can have healthy snacks and meals, and still have it taste good too!
If you’re like my husband- whenever he heard “Oh, these are gluten-free, raw, or vegan” he started heading for the hills! I mean, you KNOW they’re healthier and good for you, but most of the ones I’ve tried simply don’t taste very good!
But at some point, you realize processed foods, ESPECIALLY the packaged snacks that are out there are so unhealthy for you. So it’s time to discover some healthier choices!
Healthy Recipes Tasty After School Snacks!
Because our daughter is an active teen with a lot of after school activities, she needs some kind of healthy snack that travels well, and doesn’t need refrigeration. While fruit is always great – there’s a ton of sugar in fruit, and you also really need protein to make sure your metabolism is working throughout the day too!
We wanted to give her an alternative to the packaged junk food that is so prevalent with all the other kids and found a few really excellent options that we’re sharing with you below.
Eggplant (or Tempeh) Bacon
This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant! I also used tempeh! I love making BLTs with this!
Ingredients
1 medium eggplant or 8oz organic tempeh
3 Tbsp tamari or coconut aminos
2 Tbsp pure organic maple syrup
2 cloves of garlic minced, or 1/4 tsp garlic powder
1 tsp liquid smoke or smoked paprika
2 tsp onion powder
1/4 tsp black pepper
Instructions
1. Prep: Cut eggplant into quarters lengthwise, then thinly slice into long strips resembling bacon (about 1/8 inch thick, a mandolin slicer makes this easier). Or prep the tempeh by heating it in a steamer for 15-20 minutes, then cool. Once cool, slice the tempeh in 1/4-inch strips, place in shallow baking dish, set aside.
2. Flavor: In a small bowl, stir to combine all remaining ingredients. Whisk well and liberally brush onto both sides of eggplant, or pour over tempeh strips.
3. If using eggplant, you can cook right after. If using tempeh, cover marinate for at least 2 hours or overnight, flipping half way through. Cook: If air frying, place bacon in a single layer in your air frying pan and cook for 10 to 15 minutes, until dry and browned. If cooking on stovetop, heat a pan over medium heat with avocado oil, cook eggplant or tempeh on one side for 2-3 minutes, then flip and cook on the other side until golden brown and heated through.
Serve as in a BLT sandwich, on top of a greens salad, or as a side dish.
Carrot Hot Dogs
These are amazingly delicious and tastes like a hot dog! (I got this recipe from Chuck Underwood, but I made some changes to it.)
Ingredients:
6-8 Organic Carrots peeled
Marinade:
1/4 cup Tamari Sauce or Gluten-Free Soy Sauce
1/8 cup Organic Apple Cider Vinegar
1/4 cup Vegetable Broth low sodium
2 Tbs Organic Pure Maple Syrup
1 Tbs Liquid Smoke
1 tsp Yellow Mustard
1 tsp Fresh Garlic minced
1 tsp Pickled Jalapeno Juice
1/2 tsp Onion Powder
Instructions:
Cut and peel carrots to make them “bun length’.
Boil carrots in water until just fork tender. About 10-15 minutes.
Drain carrots, rinse with cold water, and drain again. Place carrots in a ziplock freezer bag.
Whisk all marinade ingredients together and pour into bag with carrots.
Marinate for 4-6 hrs. (I marinate them overnight for optimal flavor!)
Cook carrots in your air fryer, or cast iron pan, or grill them on an open grill, basting occasionally.
Grill to heat all the way through and to get some blackened grill marks on each side.
For Instant Pot:
Add cut carrots and marinade to Instant Pot. Attach and seal lid, then cook on MANUAL for 3 minutes. After doing a Quick Release you can then leave the carrots in the pot until you are ready to grill. I would marinate the carrots after the pressure has been released for at least 1 hour. If not grilling soon – remove carrots and marinade and transfer to a container you can store in the fridge.
Recipe Notes
Garnish with your favorite Hot Dog toppings. I love spicy brown mustard, grilled onions and mushrooms. Or sauerkraut and jalapenos.
Protein Bagels
I got this recipe from skinnytaste.com and revised it a little.
Makes 4 bagels
Ingredients
1 cup (5 oz) unbleached all purpose flour, whole wheat, or gluten-free mix (I use Bob’s Redmill 1 to 1 Gluten Free flour mix)
2 tsp baking powder (make sure it’s not expired or it won’t rise)
1/4 tsp sea salt
1 cup non-fat Greek yogurt (not regular yogurt; it will be too sticky) or Silken Tofu
1 egg white, beaten (whole egg is okay)
Optional toppings: everything bagel, sesame seeds, poppy seeds, dried garlic, dried onion, etc.
Oven Method
1. Preheat oven to 375F. If gluten-free, preheat oven to 400F. Place parchment paper on a baking sheet, and spray with cooking oil to avoid sticking.
2. In a medium bowl, combine the flour, baking powder and salt, and whisk well. Add the yogurt and mix with a fork or spatula until well combined. It will look like small crumbles.
3. Lightly dust flour on a work surface and remove dough from the bowl. Knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away.)
4. Divide into 4 equal balls. Roll each ball into 3/4″ thick ropes and join the ends to form bagels (or you can make a ball and poke a hold in the center, then stretch it slightly.)
5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. If gluten-free, bake for 20 minutes. Let cool at least 10 minutes before cutting.
Air Fryer Method (My favorite!)
1. In medium bowl, combine the flour, baking powder and salt, and whisk well. Whip 1 egg white until frothy, and add with the yogurt, and mix with a fork or spatula until well combined. It will look like small crumbles.
2. Lightly dust flour on a work surface and remove dough from the bowl. Knead the dough a few times until dough is tacky, but not sticky, about 20 turns. (It should not leave dough on your hand when you pull away.)
3. Divide into 4 equal balls. Roll each ball into 3/4″ thick ropes and join the end to form bagels. After forming bagels, dip finger in water and smoothe it out.
4. Top the egg wash and sprinkle both sides with seasoning of your choice.
5. Preheat the air fryer 325F degrees and set for 12 minutes. Flip it over half way. Transfer in batches without overcrowding and bake 12 minutes, or until golden. Let cool at least 10 minutes before cutting.
Refrigerate up to 3 days.
Or you can slice each bagel in half, seal in individual zip lock bags, and freeze. Then, toast when ready to eat.
Sweet Potato Muffins with Ginger & Cinnamon
I love these anti-inflammatory, flourless muffins! I got this recipe from Daily Health Post and modified it a little.
Ingredients
1 small sweet potato, roasted 1 cup packed, or 1 cup of canned organic sweet potato puree (I get them at Whole Foods)
3 organic free-range eggs, lightly beaten
1/3 cup of organic canned coconut milk (I get them at Trader Joe’s)
2 Tbsp of extra virgin olive oil
1/2 cup of pure organic maple syrup (or raw honey)
1 cup of organic brown rice flour
1/4 cup of organic coconut flour
1 Tbsp baking powder
1/2 tsp pink Himalayan salt
1 Tbsp of ground cinnamon
1 tsp of ground ginger
1/8 tsp of ground cloves
1/8 tsp of ground nutmeg
1/2 cup dark chocolate chips (optional)
Instructions
Preheat oven to 400 degree Fahrenheit.
Oil a 12 muffin tray, or I like to use a ceramic muffin tray (no need to oil)
Put sweet potato without skin in a bowl.
Add eggs, olive oil, coconut milk, and maple syrup to the sweet potato and mix until it is smooth.
In a separate bowl, mix the dry ingredients together.
Pour the dry ingredients into the sweet potato and mix until well combined.
Optional to add the dark chocolate chips.
Pour the batter in the muffin pan and fill each tin until 2/3 full.
Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean)
Vegetarian BBQ Pulled Pork
Replace pork with jackfruit, and this BBQ is surprisingly tasty!
I found this recipe from blissfulbasic.com, and I made small adjustments.
Ingredients (Serves 4)
1 can young green jackfruit (I buy them at Trader Joe’s)
1 small onion, diced
1 garlic clove, minced
1 Tbsp extra virgin olive oil
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp smoke salt (optional)
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 Tbsp brown sugar
1/2 cup BBQ sauce (I buy Simply Balance Organic BBQ sauce at Target)
1/4 cup water
Instructions
1. Preheat oven to 350 degrees.
2. Heat extra virgin olive oil in a large skillet over medium heat. Add onion and garlic and saute until tender (5-7 minutes).
3. Drain and rinse the jackfruit in a strainer. Cut the core of the jackfruit (the triangular tip) from the flesh and discard the core.
4. Mix chili powder, cumin, smoke salt, garlic powder, cayenne pepper, and brown sugar together in a medium bowl. Add in the jackfruit flesh and toss to coat.
5. Add seasoned jackfruit to the skillet with the onions and garlic. Saute for 4 minutes.
6. Whisk the BBQ sauce and water together. Pour into the skillet with the jackfruit. Cover and simmer for 20-25 minutes or until tender.
7. Remove the lid from the skillet and shred the jackfruit with a fork. Continue to simmer with the lid off for 5-10 minutes or until the BBQ is reduced.
8. Spread the jackfruit on a baking pan and bake it in a 350 degree oven for 20 minutes.
You can serve it on a whole wheat bun, or as an open sandwich on Ezekiel toast. Top it with garnish of choice (avocado, red onion, cilantro, parsley, etc), with a side of organic greens.
High Protein Trail Mix
Make Your Own High Protein Trail Mix
I love making my own trail mix and people always ask me what I put in it. It’s healthier and cheaper than buying trail mix at the store. For a good blend of nutrition, I use unsalted and ideally raw nuts & seeds.
The measurements are to double the nuts, and the rest of the ingredients are half.
In a large container with a lid, include:
1 cup unsalted Almonds
1 cup unsalted Cashews
1/2 cup unsalted unshelled Pistachios
1/2 cup unsalted Sunflower Seeds
1/2 cup unsalted Pumpkin Seeds
1/2 cup unsweetened Raisins or unsweetened Dried Cranberries
1/2 cup of unsweetened shredded Coconut
1/2 cup of Dark Chocolate Chips
Feel free to only use some of the ingredients above if you don’t have all of them.
Close the container with a lid, and store in the refrigerator.
Put a small 1/4 cup snack size container in it, and use it to portion out one serving.
Try to have no more than 1/4 cup serving per day.
I love sprinkling my trail mix over chia seed pudding or over unsweetened plain yogurt.
Spiced Sweet Potato Bread
Dr. Hyman’s Spiced Sweet Potato Bread!
I got this recipe from foodmatters.com. I love that it is grain-free and sugar-free, and has protein from nut butter.
Ingredients:
2 tbsp coconut oil
2 large sweet potatoes, peeled and thinly sliced (For a shortcut, I used a can of organic sweet potato puree)
1/2 cup coconut flour
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground mace (substitutes are pumpkin pie spice, or allspice, or ground ginger)
1 tsp baking soda
1 tsp baking powder
1/8 tsp sea salt
4 large eggs
1/2 cup of almond butter or any nut butter
4 tbsp unsalted grass-fed butter, melted
1 tsp almond extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with coconut oil. Cut a piece of parchment paper to fit in the bottom of the pan and lay the parchment in the pan.
Place the sweet potato slices in a medium saucepan and cover with about 1 inch (2.5cm) filtered water. Bring to a boil over high heat and cook until tender, about 5 minutes. Drain the potatoes in a colander, then return the slices to the saucepan.
Using a potato masher, mash the potatoes until smooth and allow to cool to room temperature.In a bowl, combine the coconut flour, cinnamon, nutmeg, mace, baking soda, baking powder and salt.
In a large bowl, whisk the eggs until combined.
Add the mashed sweet potatoes and the almond butter, melted butter, and almond extract and whisk gently until well combined. Add the coconut flour mixture and mix with a rubber spatula until evenly moistened.
Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Invert the bread out of the pan onto a wire rack and allow to cool completely.
Cut the loaf into 1-inch slices and serve. Store tightly wrapped in plastic wrap at room temperature for up to 4 days. (I wrapped it and stored it in the refrigerator. When ready to eat, I put a slice in the toaster oven.)
I love to eat my slice with fresh berries.
Another sweeter option is to make an icing with cream cheese and a little powdered sugar.and a little vanila extract.
Chia Seed Pudding
Healthy Chia Seed Pudding
Chia seeds are among the most nutritious foods on the planet. They are loaded with fiber, protein, Omega-3 fatty acids and various micronutrients. Chia contains 5x more calcium than milk, 8x more omega 3 than salmon, 7x more vitamin C than oranges, 3x more iron than spinach, and 2x more potassium than bananas.
Chia seeds can be added to your shakes, yogurt, cereal, and baked goods. I love making chia seed pudding.
Soaked chia seeds absorb liquid and expand, creating a pudding-like mixture.
Make this pudding the night before for a decadent breakfast or afternoon snack. Or make it in the morning for a simple dessert to unwind at night.
Instructions
Put 1 cup of milk (I like unsweetened almond or coconut) in a jar or glass container with a lid
Add 3 tbsp of chia seed
Optional to add 1/2 tsp vanila extract
Optional to add 1/2 tbsp of organic raw honey or pure maple syrup (I like to eat my chia seed pudding with fresh fruit so no need to add honey)
Seal the jar tightly and shake it up vigorously until ingredients are well combined.
Place jar in the refrigerator for at least 8 hours to overnight.
Serve chia seed pudding plain, or you can top it with ground cinnamon, fresh fruit, dried fruit, shredded coconut, and/or nuts. I love to add fresh berries and my home-made trail mix on top.
Other variations:
Add 2 tbsp of cacao or unsweetened cocoa powder for Chocolate Chia Seed Pudding
Add 1/2 tbsp of matcha green tea powder for Matcha Chia Seed Pudding
Protein Bites
Protein Energy Bites: Easy, TASTY healthy snacks!
(These are great to make instead of buying packaged granola bars)
These protein bites are AWESOME! With a nut butter base, they are tasty, healthy snacks, and pack a big protein punch!
PROTEIN ENERGY BITES
Combine in a large bowl:
1 cup gluten-free oats
1 scoop of ageLOC TR90 Protein Boost or Vanilla TrimShake
¼ cup of unsweetened desiccated coconut (Trader Joe’s has this)
¼ cup of chia seed or whole ground flax seed (for omega-3s)
¼ tsp of cinnamon (a super-power spice)
Combine dry ingredients in a large bowl.
Add:
¼ cup of organic raw honey (or pure maple syrup for vegans)
½ cup of all-natural peanut butter or almond butter
(Trader Joe’s has great nut butters)
Form small, bite sized round balls. You can also make “Bars” and cut them into smaller squares or rectangles, which we found easier to make!
Store in a sealed container in the refrigerator for up to one week.
Take a few in a baggie or Tupperware, and you won’t need to buy pre-packaged granola or protein bars again!
Healthy Banana Chocolate Chip Muffins
Healthy Banana Chocolate Chip Muffins!
Now if you get the craving for something sweet – here’s an amazing recipe that we got from my friend Kristine Ho for a banana/chocolate chip muffin that is completely gluten-free and flour-less!
You’ll be blown away by the texture and taste of these awesome muffins!
Ingredients
2 really ripe bananas
(the browner the better for sweetness)
2 eggs
1 cup nut butter
(any kind – almond, cashew, peanut, brazil nut, sunflower seed)
2 Tbsp of chia seed or whole ground flax seed
1/2 tsp baking soda
1 tsp apple cider vinegar
1 tsp vanilla or 1 tbs honey (optional–ripe bananas already make it sweet)
Dark Chocolate Chips (1/2 cup)
Instructions:
Preheat oven to 400 degrees.
Place all ingredients (except chocolate chips) into a blender or food processor.
Blend until well mixed: batter will be sticky.
Fold in chocolate chips.
Pour batter into a greased mini muffin tins.
Bake in a 400 degree oven for 8-10 minutes for mini muffin tin or 12-15 minutes for regular muffin tin.
Cool on a rack – and enjoy!
Healthy Protein Ice Cream
Healthy Protein Ice Cream – Easy to make and tastes amazing!
Here’s another recipe for a refreshing cold treat! This Chocolate and Peanut Butter healthy protein ice cream can be made and ready to freeze in minutes. It’s rich, smooth, and a wonderful healthy alternative to store bought ice creams!
It is also packed with protein thanks to the TR-90 Protein Powder
So here are the ingredients:
2 large frozen bananas
1 scoop ageLOC TR90 Chocolate TrimShake
2 Tbsp of all natural peanut butter (or any nut butter)
1/3 cup unsweetened almond milk
Blend all the ingredients together well – we like to use an immersion blender. This allows air to get in and makes the ice cream lighter and smoother.
Pour the blended ingredients into a glass bowl and freeze. We like to use smaller bowls and freeze individual servings.
Garnish with some strawberries or other fresh fruit – and enjoy this rich tasting, super healthy protein ice cream! You can also experiment with other nut butter flavors or add different ingredients.
2 Ingredient Pancakes
2 Ingredient Pancakes, so HEALTHY, so GOOD!
Amazing – Just 2 ingredient pancakes…or 3 if you add flax.
So here are the ingredients:
2 free-range eggs
1 really ripe banana – mashed
(OPTIONAL) 2 Tbsp flax seed to add Omega 3s
Whisk the eggs together in a large bowl.
Add the optional flax seed to get the additional benefits of Omega-3 essential fatty acids, Lignans, which have strong “antioxidant” qualities, and fiber!
Blend well – we like to use an immersion blender. This allows air to get in and makes them fluffier.
These are awesome with fresh fruit! You can use real maple syrup – or we like to just put peanut butter on top. LIGHTLY wipe oil on a very hot pan. We use coconut oil which is one of the healthiest cooking oils you can use!
Cook until you see bubbles throughout the pancake, and then flip over and cook the other side until golden brown!
We also freeze them in baggies in servings of 2 – it’s so easy to defrost and enjoy these delicious, healthy pancakes anytime!
TR90 Protein Pancakes
A great way to start the day!
TR90 Protein Pancakes
This is a great recipe for protein packed pancakes that are gluten-free and completely flour-less!
They’re similar to the 2 Ingredient Pancakes – except they have TR90 Protein Powder to give you added protein to get your body going!
USE HEALTHY INGREDIENTS
So here are the ingredients:
2 free-range eggs
1 really ripe banana – mashed
2 Tbsp flax seed (optional to add Omega 3s)
2 scoops of ageLOC TR90 Chocolate TrimShake
3-4 Tbsp of unsweetened almond milk
Whisk the eggs together in a large bowl.
Add the optional flax seed to get the additional benefits of Omega-3 essential fatty acids, Lignans, which have strong antioxidant qualities, and fiber!
Add 2 scoops of TR90 Protein Powder– shown here using the chocolate flavor (really tasty!) but you can also use Vanilla flavor if you prefer.
Blend well – we like to use an immersion blender. This allows air to get in and makes them fluffier.
LIGHTLY wipe oil on a very hot pan. We use coconut oil which is one of the healthiest cooking oils you can use!
Cook until you see bubbles throughout the pancake, and then flip over and cook the other side until golden brown….the chocolate version will look DARK brown!
These are awesome with fresh fruit! You can use real maple syrup – or we like to just put peanut butter on top….enjoy these super healthy- protein packed pancakes!
Parmesan Panko Crusted White Fish
This Parmesan Panko Crusted White Fish recipe is a great alternative to deep fried fish!
Parmesan-Crusted White Fish
The original recipe can be found in http://www.myrecipes.com/
½ cup of whole wheat panko (Japanese bread crumbs)
½ cup of fresh grated parmesan cheese
¼ tsp sea salt
1/5 tsp freshly ground black pepper
4 white fish fillets (6 oz) (I use all-natural Swai fillets.)
2 large eggs, lightly beaten (organic free-range are optimal)
lemon wedges
extra virgin coconut oil
Combine first 4 ingredients in a shallow dish;
lace eggs in another shallow dish.
Rinse filets, pat dry with paper towels.
Dip filets in egg – make sure to cover it all.
Dredge in panko mixture.
Heat a large nonstick skillet over medium heat.
Add 1 Tbsp of coconut oil, swirl to coat.
Add fillets to pan, cook 2-3 minutes on each side or until fish flakes easily.
Repeat with rest of fillets.
Serve with lemon wedges.
Home-Made Salad Dressings
We buy a salad dressing container and make fresh salad dressing once a week.
Italian Salad Dressing
Combine the following ingredients:
1/2 cup of Extra Virgin Olive Oil
1/4 cup of Balsamic Vinegar
1/2 cup of Parmesian Cheese or Nutritional Yeast (if Vegan)
juice of 1/2 a lemon
1 garlic clove – chopped or crushed
1/4 tsp of salt, thyme, dried oregano, and basil each
Optional – a small amount of Organic Raw Honey or Pure Maple Syrup (if Vegan)
Dijon Mustard Salad Dressing
Combine the following ingredients:
3/4 cup of Extra Virgin Olive Oil
3/4 cup Balsamic Vinegar
2 tsp Dijon Mustard
1 garlic crushed
1/2 tsp dried oregano
Salt & Pepper to taste
Honey Mustard Salad Dressing
1/2 cup of Extra Virgin Olive Oil
1/8 cup of Yellow Mustard
1/8 cup of Dijon Mustard
2 Tbsp of Organic Raw Honey or Pure Maple Syrup (if Vegan)
1/2 tsp salt
Three Ingredient Brownie
Healthy & Delicious with Protein!
Ingredients:
1/2 cup of smooth nut butter
3 medium overripe bananas – mashed
1/3 cup of cocoa powder
optional – 1 scoop of TR90 chocolate or vanilla protein powder
optional – sprinkle dark chocolate chips on top before putting it in the oven
1. Preheat oven to 350
2. Melt nut butter over low heat
3. Add other ingredients and stir
4. Pour into a small cake pan or loaf pan
5. Bake for 20 minutes
6. Refrigerate
These brownies are so simple to make, and are healthy for you!
They taste even better after refrigeration.