15 easy healthy recipes .Amazing and delicious!

Discover these 15 easy healthy recipes amazing  and delicious !

15 easy healthy recipes

1. Vegetarian Chili

Ingredients chipotle pepper or dried smoked ancho fresh red pepper1 red onion5 mL (1 teaspoon) sweet smoked paprika3 mL (1/2 teaspoon) cumin seeds2 cloves garlic1 big bunch of fresh coriander30 mL (2 tablespoons) of olive oil2 peppers of different colors400 g (7/8 lb.) canned chickpea400 g (7/8 lb) canned black beans1 1/2 lb. (700 g) pureed tomatoes250 g (1/2 lb) cooked and long cooked rice mixture plain yogurt 0%

Preparation

1.In a blender, finely mix the peppers, the peeled red onion, the paprika, the cumin seeds and the unpeeled garlic crushed with the garlic press with the coriander stalks (keep the leaves) and the oil.

2.Pour the dough into a casserole. add the peppers seeded and coarsely chopped, the chickpeas and drained beans, a pinch of salt and pepper and the passata. Mix well and cook covered.

3.Rectify chili seasoning and extend uncovered cooking.

4.Dig a well in the middle of the chili and pour in the rice. Cover the pot for a few minutes to warm. Serve with spoonfuls of yogurt.

2.Healthy quinoa salad

INGREDIENTS

8 c. quinoa cooked and cooled100 g spinach sprouts2 mature avocadosan untreated orange1 handful of whole walnut kernels1 handful of whole blanched almonds3 c. tablespoon of olive oil1 C. lemon juice4 c. coffee chia seedsliquid honeysalt pepper

PREPARATION1.Clean and squeeze the spinach shoots. Divide them in the hollow plates.

Take the zest of the orange and grated it. Peel the orange and detach the quarters (taking care to remove all the white skins). 

2.Roughly crush the blanched almonds and whole walnut kernels. Book.

3.Mix the olive oil and the lemon juice in a bowl. Salt and pepper to taste and stir. Book.

4.Mix the orange wedges and almonds and crushed nuts with a little liquid honey in a bowl. Book.

5.Cut the avocados in half and pit them. Cut them into slices.

6.Divide the cooked quinoa, avocado slices and orange-dried fruit mixture over the spinach sprouts on the plates.

7.Top with the lemon juice vinaigrette and sprinkle with chia seeds and grated orange zest.Serve and enjoy immediately.

3.Slimming crumble with apples and chia seeds

INGREDIENTS5 apples150 g flour2 tbsp. chia seeds100 g soft butter60 g of powdered sweetenerUp to 3.9 pounds lost before the end of the yearPut yourself in the detox: 50 recipes to feel better in your body with Croq’Détox

PREPARATION

1.Preheat the oven to 180 ° C.2.Lightly butter a baking dish.3.Peel and cut the apples in half. Seed them and cut them into pieces. Pour them in the dish.4.With your hands, mix the flour, chia seeds, powdered sweetener and soft butter in a bowl until you have a sandy dough.5.Emit the dough on the pieces of apples in the dish.6.Bake for 30 minutes until the crumble is golden brown.7.At the end of the oven, let the apple crumble warm on a wire rack.8.Serve and enjoy warm with ice cream or vanilla sorbet.

4.Lightened banana muffins, nuts and chia seeds

INGREDIENTSNB OF PEOPLE: 6220 g flour3 ripe bananas10 walnut kernels2 tbsp. chia seeds2 eggs30 g powdered sweetener2 tbsp. liquid vanilla extract1 C. cinnamon powder1/2 teaspoon baking powder

PREPARATION1.Preheat the oven to 180 ° C.2.Peel the bananas and crush them in a salad bowl.3.Add whole eggs, chia seeds, liquid vanilla extract, cinnamon and sweetener powder and mix well.4.Stir in flour and baking powder. Stir well until you have a smooth and homogeneous paste.5.Place paper boxes in muffin pans. Pour in the dough.6.Roughly crush the walnut kernels. Sprinkle them on top of each footprint.7.Bake for 25 minutes until muffins are plump and golden.8.At the end of the oven, let the muffins cool on a wire rack.9.Enjoy tepid or cold.

5.Crispy tofu noodles and stir-fried vegetables

INGREDIENTS

1 package of firm tofu, drained and cut into 3/4 “(2 cm) cubes (454 g)1 tablespoon cornstarch4 teaspoons vegetable oil + 2 tbsp. tea (10 ml)1 package of sliced ​​coffee mushrooms (227 g)1 garlic clove, finely choppedone tablespoon fresh ginger, peeled and grated3 cups of small broccoli bouquets3 tablespoons of hoisin sauce1 teaspoon sriracha sauce3/4 cups of water3 packets of udon noodles (200 g each)2 green onions, finely sliced1 teaspoon of sesame oil

PREPARATION

1. Blot tofu with paper towels and gently mix with cornstarch to coat. In a large skillet, heat 4 tbsp. (20 ml) oil over medium-high heat. Add tofu and cook, turning occasionally, 8 minutes or until golden and crisp. Leave to drain on a paper towel-lined plate. Book.

2. In the wok, heat the rest of the oil over medium-high heat. Add mushrooms, garlic and ginger and cook, stirring, for 2 minutes or until mushrooms start to soften. Add broccoli and continue cooking, stirring, 3 minutes or until tender but still crisp.

3. Add hoisin sauce, sriracha sauce and water and bring to a boil. Reduce to low heat, add the noodles and mix gently to coat. Simmer, stirring gently, 2 minutes or until the sauce has slightly thickened. Add the reserved tofu, green onions and sesame oil and cook, stirring, 1 minute to coat the ingredients.

6.Spaghetti with tofu dumplings

INGREDIENTS

a package of firm or extra-firm tofu, drained1/3 cup fresh parsley, chopped1 1/2 cups of bread crumbs2 tablespoons of tahini (sesame butter) or almond butter2 tablespoons of soy saucean egg white1 tablespoon Dijon mustard1/4 teaspoon black pepper from the mill2 garlic cloves, finely chopped2 tablespoons of vegetable oil4 cups marinara sauce12 oz of spaghetti1/3 cup grated parmesan cheese (optional)

PREPARATION

1. In the food processor, mix the tofu and parsley until the mixture is lumpy. Add the bread crumbs, tahini, soy sauce, egg white, mustard, pepper and garlic and mix by turning the appliance on and off. Put the tofu mixture in a bowl and shape into dumplings, 1 tbsp. to tab (15 ml) at a time.

2. In a large skillet, heat half of the oil over medium heat. Add half of the tofu balls and cook, stirring often, for about 8 minutes or until golden brown. Proceed in the same way with the rest of the oil and pellets. In a large saucepan, heat the marinara sauce until it is steaming. Add the tofu balls and simmer for about 4 minutes or until they are hot.

3. Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until al dente. Drain the pasta and distribute them on the plates. Top each portion of the sauce and sprinkle with parmesan, if desired.

7.Quinoa with tofu and vegetables

INGREDIENTS

1 3/4 cup of water or chicken broth1 cup quinoa rinsed and drained2 tablespoons of olive oil2 leeks (white and light green parts only) finely chopped3 carrots cut into thin slices2 garlic cloves, finely chopped1 tablespoon fresh ginger, grated1 1/2 cup firm tofu cut into small cubes (a 225 g packet)soy sauce (optional)chive sprigs (optional)salt and freshly ground pepper

PREPARATION

1. In a saucepan, bring the water to a boil, salt and add the quinoa. Reduce to medium heat, cover and cook for 15 to 20 minutes or until quinoa is tender and slightly translucent. 2. Meanwhile, in large skillet, heat oil over medium heat. Add the leeks, carrots and garlic. Reduce to medium-low heat, cover and cook for 10 to 15 minutes or until vegetables are tender. Add ginger and tofu and cook uncovered for 2 minutes. Salt and pepper. Add the quinoa and mix well. If desired, serve with soy sauce and garnish with chives.

8.Salmon steak with chia seeds, sesame seeds, honey and soy sauce

INGREDIENTS4 fresh salmon patties 150 g each2 tbsp. chia seeds2 tbsp. white sesame seeds1 C. tablespoon of sunflower oil4 c. sweet soy sauce1 C. liquid honey4-8 slices of untreated yellow lemon for finishingsalt and pepper to taste

PREPARATION

1.Heat oven to 180 ° C or thermostat 6.

2.Place the salmon steaks, skin side down, in a baking dish.

Brush the salmon steaks with sunflower oil, using a cooking brush, then sprinkle with chia seeds and white sesame seeds until it forms a nice crust (you should not see the flesh of the salmon on the top).

3.Mix the sweet soy sauce and liquid honey in a bowl. Salt and pepper according to your tastes. Cover with this mixture the crusted salmon steaks.

4.Eat the dish in the preheated oven and let the salmon patties cook for 10 minutes, basting regularly with cooking juices. Check the cooking of salmon steaks with a sharp knife. Their heart should be a little pink at the end of cooking.

5.On the end of the oven, immediately prepare these salmon strips in a crust of seeds on the plates. Decorate them with slices of fresh lemon.

6.Taste immediately with a mix of wok stir-fries or a few seasoned green salad leaves, and steamed white rice, homemade mashed potatoes or pan-fried potatoes (with a few fat). Side drink, opt for a white wine or pink very fresh and fruity, for the special occasions.

9.Pizza tomatoes, mushrooms and feta on homemade buckwheat and chia seeds

INGREDIENTSFor the dough:300 g buckwheat flour100 g of chia seeds30 cl of water2 tbsp. powdered sweetener1 C. coffee baking powder1 pinch of saltFor garnish :2 tomatoes150 g of Paris mushrooms150 g of feta12 fresh basil leaves

PREPARATION

1.In a container, mix the chia seeds in the water. Let stand for 30 minutes.Preheat the oven to 180 ° C.

2.In a salad bowl, mix the buckwheat flour with the powdered sweetener, baking powder and salt.3.Add the chia water-seed mixture and knead with your hands until you have a very compact and homogeneous ball of dough.4.Cover a baking sheet with parchment paper. Roll out the dough ball with a rolling pin.Prick the dough with the teeth of a fork and bake and bake for 20 minutes.5.Meanwhile, clean and pat tomatoes and mushrooms. Slice them into slices.6.Clean and blot the basil leaves. Chop them roughly.7.Emit the feta.8.When the dough is pre-cooked, divide the slices of tomatoes and mushrooms, the crumbled feta and the chopped basil.9.Bake again for 10 to 15 minutes until the pizza is lightly browned.10.Enjoy hot with a seasoned green salad.

10.Stewed lean beef with chia seeds and pomegranate

INGREDIENTS1.2 kg lean beef in pieces3 white onions2 grenades3 c. chia seeds3 cloves of garlicSome water3 c. tomato paste2 tbsp. flour1 C. raspberry vinegar2 tbsp. liquid honey1 bay leaf1 hint of Cayenne pepperolive oillight buttersalt pepper

PREPARATION

1.Cut the pieces of lean beef into cubes.2.Peel and slice the white onions.3.Peel and chop the garlic.4.Melt a knob of butter with a drizzle of olive oil in a large pan.5.Once the casserole is hot, fry the beef cubes and onion slices until lightly browned.6.Add garlic, bay leaf, chia seeds, tomato paste, cayenne pepper and raspberry vinegar. Mix well then salt and pepper.7.Sprinkle with water then cook covered for 2h30 on a low heat.8.A few minutes after the end of the cooking, dissolve in 3 tbsp. liquid honey and flour.9.Pour this mixture into the pan then finish cooking stirring regularly.10.When simmering beef is cooked, serve it on the plates immediately.11.Cut in half and collect the seeds from the pomegranates. Sprinkle them on the stewed beef.Enjoy immediately accompanied by plain rice.

11.Cauliflower gratin and light broccoli 

INGREDIENTS1 cauliflower1 broccoli2 tbsp. chia seeds50 cl light cream150 g light grated gruyeresalt pepperPut yourself in the detox: 50 recipes to feel better in your body with Croq’Détox

PREPARATION

1.Preheat the oven to 210 ° C.2.Cut out the florets of cauliflower and broccoli. Place them in a saucepan filled with water.3.Place the pan over medium heat and bring to a boil.4.When boiling, turn down the heat and cook for 15 minutes.5.Meanwhile, in a bowl, mix chia seeds and liquid cream.6.When the cauliflower and broccoli florets are cooked, strain them well in a colander then pour them into a baking dish.7.Pour the liquid cream with chia seeds on the florets of cauliflower and broccoli then salt and pepper to your taste.8.Sprinkle with grated cheese.9.for about 20 minutes until the cheese is gratinated.10.Serve hot with chopped parsley and fish.

12.Tofu with sesame and orange

INGREDIENTS

1/2 cup grilled sesame seeds1 1/2 pack (350 g each) of firm tofu, drained and cut into twelve slices4 teaspoons of sesame oil1/4 cup green onion (white portion only) thinly slicedone tablespoon fresh lemongrass, finely choppeda tablespoon fresh ginger, finely chopped1 garlic clove, finely chopped1/4 teaspoon black pepper from the mill3/4 cups orange juice1/2 cup of vegetable broth1 1/2 tablespoon salt reduced soy sauceone orange cut in supremes

PREPARATION

1. Put the sesame seeds on a plate and pass the tofu slices by turning them over to coat them well. In a skillet, heat 2 tbsp. oil over medium heat. Add tofu slices and cook for 10 minutes or until browned (return to mid-cooking).

2. Meanwhile, in another skillet, heat remaining oil over medium-high heat. Add the green onions, lemongrass, ginger, garlic and pepper and cook, stirring, for 3 minutes. Stir in orange juice, broth and soy sauce. Reduce to medium-low heat and simmer for 5 minutes or until sauce has reduced slightly.

3. When serving, garnish orange supremes and drizzle with lemongrass sauce.

13.Spicy grilled tofu meal salad

INGREDIENTS

1/4 cup of lime juice4 teaspoons of liquid honey1/2 jalapeno pepper seeded and finely chopped2 garlic cloves, finely chopped1/2 teaspoon chili seasoning1/4 cup chopped parsley2 green onions, finely chopped1/4 cup of olive oil1 package of firm tofu, drained and cut into 12 1/2 “(1 cm) thick (450 g / 16 oz) slices6 cups young mixed greens, slightly packed1 cup cherry tomatoes cut in half1 grated carrotsalt and pepper

PREPARATION

1. In a bowl, combine lime juice, honey, chilli, garlic, chili seasoning, parsley, green onions and oil. Salt and pepper. Mix and reserve.

2. Set the barbecue to medium-high power. Brush tofu slices with 1/4 t (60 mL) reserved vinaigrette. Place the tofu slices on the oiled barbecue grill and close the lid. Bake for 6 minutes or until tofu is golden and hot (turn tofu slices over and bake halfway through baking).

3. Spread greens, cherry tomatoes, carrot and tofu slices in four plates and drizzle with remaining reserved vinaigrette.

14.Couscous with tofu and vegetables

INGREDIENTS

1 1/2 cups of water1 1/2 cups of couscousone tablespoon of olive oil1 package of firm tofu, drained and cut into cubes (454 g)4 carrots coarsely chopped6 green onions cut into 1 inch (2.5 cm) long pieces2 cups of peas1/2 cup of lemon juice1/4 cup of olive oilone tablespoon of liquid honey1/2 teaspoon of salt1/2 teaspoon black pepper from the millone cup grilled walnuts, chopped2 oz parmesan chopped

PREPARATION

1. In a saucepan, bring the water to a boil. Remove the pan from the heat, add the couscous and mix. Cover and let stand for 5 minutes.

2. Meanwhile, in large skillet, heat oil over medium-high heat. Add the cubes of tofu and brown them on all sides. Add the carrots and cook, stirring, for 2 minutes. Put green onions and continue cooking, stirring, for 5 minutes or until vegetables are tender but still crisp. Add the peas and cook for 1 minute. Put the couscous in a large bowl and detach the grains with a fork. Add the vegetable mixture and mix gently.

3. In a glass jar with an airtight lid, combine the lemon juice, oil, honey, salt and pepper. therefore close the jar and shake vigorously until the vinaigrette is smooth. Pour the vinaigrette over the couscous mixture and mix to coat all the ingredients. And garnish with walnuts and parmesan cheese.

15.Fried tofu with eggplant

INGREDIENTS

2 tablespoons of vegetable oil1/2 teaspoon of hot pepper flakes3 chopped garlic cloves1 teaspoon fresh ginger, chopped1/4 teaspoon black pepper from the mill2 tablespoons sodium reduced soy sauce1/2 teaspoon of sugarone eggplant cut into cubes (about 12 oz / 375 g)1/2 package of firm tofu, diced (half a pack of 1 lb / 500 g)1 cup chicken broth reduced in salt2 teaspoons cornstarch1 tablespoon of water2 chopped green onions1 teaspoon of sesame oil

PREPARATION

1. In a wok, heat vegetable oil over high heat. Add the hot pepper flakes, garlic, ginger and pepper and cook for 2 minutes. Add the soy sauce and sugar and cook for 1 minute,then add the eggplant and cook for 5 minutes. Put tofu and broth and cook, stirring gently, for about 3 minutes or until eggplant is tender.

2. In a small bowl, combine cornstarch and water. So add this mixture to the sauce in the wok. Add green onions and cook for 1 minute. Add the sesame oil and mix.

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