10 best easy healthy recipes

The most difficult part of having a healthy diet every day is finding delicious recipes that make you want to be eaten. Discover our selection of 10 best easy healthy recipes and gourmet recipes to help you keep fit.

10 best easy healthy recipes

1.Fruit tartar

INGREDIENTS – For 2 people

1/2 cup Greek Vanilla Yogurt + 1 Tbsp. soup

1/2 cup strawberries, diced

1 cup granola (homemade or commercial recipe)

1/2 cup red grapes, diced

1/2 cup whole raspberries

1 C. of honey

STEPS

1.In a first bowl, mix ½ cup yogurt with the granola. Book.

2.In a second bowl, mix strawberries, raisins, raspberries, honey and 1 tablespoon yogurt. Book.

3.In a Mason jar, pour ¼ of the granola mixture, then knock well. Pour half of the fruit mixture, then cover with another ¼ of the granola mixture.

2.Low carbohydrate egg muffins

INGREDIENTS – For 6 muffins

1 C. olive oil

1/4 cup diced onions

2 cups fresh spinach

1 clove garlic, minced

6 eggs

3 slices cooked and cut turkey

3/4 cup sliced ​​Cheddar cheese

1 C. of milk

Salt and pepper, to taste

STEPS

1.Preheat oven to 350 degrees. In a frying pan, heat the oil and cook the onion for 2 min. Add the spinach and cook for 2-3 min, then the minced garlic and cook for 30 seconds. Season and reserve.

2.In a bowl, beat eggs, milk and cheese together. Season to taste, then add the spinach mixture and bacon, and mix well.

3.Spray a muffin pan with oil, and dispense the mixture into each compartment, about 3/4. Bake for about 20 minutes or until the muffins are golden on the sides.

4.Refrigerate the remainders in the refrigerator, in an airtight container. To warm them, put in the microwave for 20 to 30 sec.

3.Vegetarian Taco Recipe with Homemade Salsa and Guacamole

Ingredients

1 large finely chopped onion

1 large eggplant (300 g) diced

2 c. extra virgin olive oil

1 musky squash

1 courgette

2 pinches seasoning with chile

1 C. ground cumin

1 clove of crushed garlic

425 ml canned tomatoes

1 large avocado

1/2 lime juice 

3 tomatoes in pieces

1/2 onion, finely chopped

4 c. chopped coriander

250 g light plain yogurt

Lime wedges and fresh coriander leaves to decorate (optional)

Grilled peppers (optional)

Cheddar cheese (optional)

Preparation

1.Heat the oil over high heat in a large saucepan. Brown the onion and eggplant, stirring frequently.

2.Add squash and zucchini, seasonings and garlic. Pour the tomatoes with their juice and adjust the seasoning. Bring to a boil while crushing the tomatoes with a wooden spoon.

3.Cover and simmer for 15 minutes, stirring occasionally, until the squash is just tender. Watch for cooking to keep vegetables tied and add water if needed.

4.During this time, turn the oven on at 350 ° F (180 ° C). Prepare the guacamole: pit avocado, peel it and purée the flesh with the lime juice. For salsa, work the fresh tomatoes, red onion and coriander in the blender.

5.Warm the shells in the oven for 3 to 4 min. Arrange 2 on each plate and garnish with eggplant preparation. Place 1 tbsp. guacamole, yogurt and salsa on top. Decorate with lime wedges and coriander sprigs and serve.

4.Crisp cod with spices, mango and chilli salsa ,on black rice

Ingredients

SALSA1 mango in brunoise1 red pepper, in brunoise chive bunch, chiselled bunch of coriander, e eu and chopped1 lime for juice and zest

1 red onion, chopped4 drops Tabasco1/3 cup (85 mL) olive oil salt and pepper to taste

5 mL (1 teaspoon) smoked paprika2 pinches of Cayenne peppers4 1/2 oz (125 g) sable cod pavers165 mL (2/3 cup) flour2 eggs250 mL (1 cup) panko bread crumbs250 mL (1 cup) pecans, chopped125 mL (1/2 cup) canola oil (for cooking) salt and pepper to tasteSUPPORT black rice

Preparation1.For salsa, mix all ingredients in a bowl and season to taste.

2.For cod, preheat oven, center rack at 400 ° F (200 ° C).

3.In a bowl, mix paprika, cayenne pepper, salt and pepper. In a bowl, combine panko breadcrumbs and pecans. In a third container, break the eggs and beat them well.

4.Spread the spice mixture over the fish steaks.

5.Bring the cobbles, then pass them in the beaten eggs. Roll each pave into the dry mixture of panko breadcrumbs and pecans.

6.In a hot frying pan, brown the pavers about 2 minutes per side in canola oil. On a baking sheet, place the beans and cook in the oven for 4 minutes.

7.Serve the cod on a bed of black rice and garnish the top of the pavement with a few spoons of salsa.

5.Mediterranean tian with salmon

Ingredients

Salmon and vegetables500 g potatoes peeled and sliced3 c. olive oil1 eggplant cut into thin slices4 tomatoes cut in slices4 anchovy fillets with salt1 C. capers drained and coarsely chopped4 salmon fillets of 150 g each1 C. chopped parsley

Lemon Mayonnaise4 c. lightened mayonnaise1/2 lemon (the juice and zest of this half lemon)

Preparation1. Preheat the oven to 200 ° C (400 ° F). Prewash the potato slices for 5 minutes in boiling water and drain.

2. Oil a baking dish with a brush. Spread the slices of potatoes, eggplant and tomatoes, alternating vertically along the length of the dish to make the tian.

3. Rinse the anchovy fillets under running water. Blot them in paper towels, then chop them finely with a knife. Put them in a bowl with the capers, oil and pepper. Mix well, then distribute this mixture regularly over the tian. Cover with aluminum and bake for 20 minutes.

4. Remove the aluminum. Divide the salmon fillets over the tian. Sprinkle with parsley and pepper them. Put the aluminum back before baking for an additional 10 minutes. Remove the aluminum and continue cooking for 10 minutes.

5. Meanwhile, prepare the lemon mayonnaise. Mix the mayonnaise and lemon in a bowl. Serve with salmon tian as soon as it comes out of the oven.

6.Warm salad with asparagus, grilled peppers, black beans and cheese curds

Ingredients4 peppers (red, yellow and orange), in cubes of about 2 cm21 bunch of asparagus, the bases removed30 mL (2 tablespoons) of olive oil5 mL (1 teaspoon) oregano1 ripe avocado, peeled and pitted1 lime for the juice

Red onion, sliced ​​nes125 mL olive oil1 clove of garlic250 mL (1 cup) chopped cheese, chopped

1 handful of fresh basil, coarsely chopped1 can of black beans, rinsed and drained salt and pepper

Preparation1.Preheat oven to 425 ° F (220 ° C). In a bowl, mix the peppers with a little oil and half the oregano.

2.Spread on a baking sheet and bake for about 20 minutes. In the meantime, mix the asparagus bunch with a little oil and the other half oregano. Salt and pepper.

3.Add to peppers on the plate after 10 minutes of cooking.

4.Meanwhile, in the bowl of a blender, place the avocado, lime juice, garlic clove, oil, a pinch of salt and pepper. activate until a homogeneous mixture is obtained.

5.Divide the grilled vegetables into 4 serving bowls. Garnish with black beans, basil, red onion, curd cheese and avocado vinaigrette.

7.Tacos of shrimps

Ingredients3 peppers (1 green, 2 yellow), diced8 hard shell tortillas350 g (3/4 lb) of northern shrimp2 lawyers, diced250 mL (1 cup) salsa saucesliced romaine lettucecanola oilcuminsalt and pepper

Preparation1.In a little oil, brown the yellow pepper (only) over very high heat. Season with salt, pepper and sprinkle with cumin.

2.Remove from the pan and let cool.

3.Place a bed of lettuce, add avocados and shrimps. Add a touch of salsa. Mix the cooked and raw pepper (green), garnish the tacos.

8.Tofu with orange and sesame with broccoli

Ingredients

 1 t. (250 mL) uncooked extra long grain brown rice 2 1/4 t. (550 mL) water 1 C. butter or margarine 1/8 c. (8 mL) salt 3 c. sweet chili sauce 2/3 t. (170 mL) orange juice

 3 c. tamari sauce or soy sauce 1 C. grilled sesame oil or black sesame 1 pack (12 oz / 341 mL) very firm tofu preserved in water, drained, sliced ​​into 1 “(2.5 cm) cubes 2 tbsp. (30 mL) canola oil 4 t. (1 L) fresh broccoli florets 1 large red bell pepper, cut into 2-inch (5 cm) strips 2 teaspoons (10 mL) orange peel, grated

 2 tbsp. (10 mL) cornstarch

Preparation

1.In a 2-quart (2 L) saucepan, heat the rice, 2 cups water, butter and salt; bring to a boil. Continue cooking over low heat. Cover; simmer 45 to 50 minutes.

2.Meanwhile, in medium bowl, combine chili sauce, tamari and sesame oil. Stir in the tofu; let stand 15 minutes. drain; reserve the sauce.

3.In a 12-inch (25 cm) nonstick skillet, heat 1 tablespoon (15 mL) canola oil over medium heat. Cook tofu in oil for about 5 minutes, turning frequently, until browned on all sides. Remove from the pan and set aside.

4.In the pan, heat remaining canola oil (15 mL) over medium heat. Brown broccoli and pepper in oil for 3 minutes, stirring frequently. Add the remaining 1/4 cup of water; cook 2 to 3 minutes more, stirring frequently, until vegetables are slightly crisp. Add the tofu, the orange zest and the reserved chili sauce mixture.

5.In a measuring cup or small bowl, mix orange juice and cornstarch until smooth; pour into the pan. Cook, stirring until thick and until everything is hot. Serve the tofu mixture with brown rice.

9.Confetti quinoa salad (gluten free)

Ingredients

  1 t. (250 mL) uncooked quinoa  2 t. (500 mL) water  1/2 c. 2 mL salt  2 t. (500 mL) frozen shucked edamame  1 t. (250 mL) grape tomatoes, cut in half  3/4 t. (175 mL) Italian or Greek vinaigrette  1/4 t. (50 mL) red onion, chopped  1/2 t. (125 mL) feta cheese, crumbled  1/4 t. (50 mL) fresh Italian parsley (dish), chopped  1 yellow pepper, chopped

PREPARATION

1.In a 3-quart saucepan, bring quinoa, water and salt to the boil; put the fire down. Cover and simmer for 15 to 20 minutes or until quinoa is tender. Cool for at least 30 minutes.2.Cook edamames following the directions on the package; drain. Rinse with cold water to cool; drain.3.In a large serving bowl, combine the quinoa, edamames and remaining ingredients. Serve immediately, or cover and refrigerate 1 or 2 hours before serving.

10.Paleolithic Cauliflower Rice

Ingredients

 1 l (4 cups) bouquets of cauliflower 30 ml (2 tablespoons) of olive oil 125 mL (1/2 cup) chopped green onions (8 medium) 2 ml (1/2 teaspoon) flakes of sea salt 1/4 cup (50 mL) reduced salt chicken broth 30 mL (2 tablespoons) chopped fresh parsley 15 ml (1 tablespoon) fresh thyme leaves

PREPARATIONS

1.In a food processor, put 1 cup (250 mL) of cauliflower. Cover and pulse until cauliflower is coarsely chopped to the size of the rice kernels. Transfer to a large bowl and repeat three more times with remaining cauliflower. There should be about 875 ml (3 1/2 cups) of cauliflower.2.Put a 30 cm (12 inch) skillet over medium-high heat until it is hot. Once warm, add 15 ml (1 tablespoon) of oil, then the green onions and salt. Bake 1 to 2 minutes or until green onions soften. Add remaining 1 tbsp (15 mL) oil and cauliflower; stir to coat well. Cook 4 to 6 minutes or until lightly toasted and dry.3.Add the chicken broth. Heat and let it bubble until all the liquid evaporates. Put the parsley and thyme.

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