Tag Archives: #healthyrecipes

Healthy Spaghetti Squash Pad Thai


I absolutely LOVE pad Thai- but when you order a takeout you’re not only getting all the carbs from the noodles but also all the bad fats from the cooking oils that they use. Here is a healthier version, replacing noodles with spaghetti squash (which I also love!) and cutting back on the unhealthy fat and calories- Enjoy!


Makes: 4 servings
Prep: 35 mins
Total Time: 1 hr 25 mins
Carb Grams Per Serving: 25

1 small spaghetti squash (1.5 to 2 pounds)
2 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons fish sauce
2 tablespoons sugar
1/2 jalapeno, minced
1 tablespoon water
1 tablespoon canola oil
3 cups thinly sliced green cabbage
1 14-ounce container extra-firm tofu, cut into 1/4-inch cubes
4 large eggs, whisked
1/2 cup peanuts, chopped
1/2 cup cilantro, chopped


1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced.
2. Whisk together lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; keep warm over low heat, whisking occasionally.
3. Heat oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in tofu and cook, stirring occasionally, 3 minutes. Reduce heat to low and pour in eggs. Let sit 30 seconds, then stir constantly until eggs are just cooked, about 2 minutes more. Turn off heat.
4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. Place strands in a large bowl and gently untangle with fork; transfer to skillet and fold into egg mixture. Drizzle with sauce, stirring to incorporate. Garnish with peanuts and cilantro.

Nutrition Information
Servings Per Recipe: 4
PER SERVING: 343 cal., 20 g total fat (4 g sat. fat), 707 mg sodium, 25 g carb. (5 g fiber), 20 g pro.


Recipe of the Week! Quinoa Breakfast Bake!


Bake up a pan of this healthy quinoa casserole for an easy hot breakfast on-the-go throughout the week. Add your favorite berries, nuts, seeds, and spices to make this recipe your own!

1 cup quinoa (uncooked)
2 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs
2 cups skim milk 1/4 cup maple syrup 1 1/2 cups frozen berries
1 apple or pear, peeled, cored, and chopped into 1/2 inch cubes
1/2 cup coarsely chopped nuts (optional)

1. Preheat the oven to 350 degrees.
2. Lightly grease an 8×8 inch square baking pan, and set aside. (Note: a 9×11 works fine, too!)
3. In a medium bowl, stir together uncooked quinoa, cinnamon, and allspice to coat quinoa with spices. Pour quinoa over bottom of prepared pan.
4. In the same bowl used for the quinoa, beat the eggs until fully mixed. Whisk in the milk and maple syrup, and beat to combine.
5. Scatter the berries, apple or pear pieces, and nuts (if using) evenly on top of the quinoa.
6. Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. (The milk mixture will cook the quinoa to create a very soft texture on the inside, while creating a lightly crunchy crust on the outside!)
7. Bake for 1 hour, or until casserole is mostly set with only a small amount of liquid left. Serve warm, and refrigerate leftovers.


Recipe of the Week! Flourless Chocolate Chip Chickpea Blondies with Sea Salt


These bars are healthy, vegan, and totally yummy.  Try experimenting by mixing in other fruits or nuts for a completely different type of flavor!


Nonstick cooking spray
1 (15 oz.) can chickpeas/garbanzo beans, rinsed and drained
1/2 cup natural peanut butter, almond butter, or your favorite nut butter
1/3 cup pure maple syrup, honey or agave nectar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup + 2 Tbsp. semisweet chocolate chips
Sea salt, for sprinkling

Preheat oven to 350 degrees F. Coat an 8 × 8-inch pan with nonstick cooking spray.

In a food processor, add all ingredients except chocolate chips. Process until batter is smooth. Fold in 1/3 cup chocolate chips and spread batter evenly in prepared pan with a buttered spatula. Sprinkle 2 tablespoons chocolate chips over top.

Bake for 20-25 minutes, or until a toothpick comes out clean and edges are very light brown.

Let cool completely on a wire rack. Sprinkle with sea salt and cut into 16 squares.


Recipe Thanks to The Comfort of Cooking

Recipe of the Week: Vegan Cherry Almond Pudding Parfait

Cherry Almond Pudding Parfait



1 cup cherry puree*
1/2 cup cashews
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons melted coconut butter
1 tablespoon melted coconut oil


Blend all but the butter and oil in a high speed blender until smooth.
Add the last two ingredients. Blend again to incorporate.
Chill in the fridge for at least 6 hours.

*Cherry Puree

Blend just over 1 cup cherries on the lowest speed in a high speed blender (not sure how it would work in a regular blender).
Pour into a bowl and pick out the pits.
Pour back into the blender and blend again (doesn’t have to be smooth but must be pit free).
*Alternatively, pit each cherry and then puree briefly in a blender or food processor.


Layer the cherry pudding with cherry puree, and chopped nuts. Almonds would be nice here to compliment the almond extract in the pudding.

Recipe by SweetlyRaw

Spicy Roasted Chickpeas

spicy roasted chickpeas

Put down the chips!  Step away from the tortillas! I have a crunchy, salty, spicy snack that will give you a fantastic boost of protein and fiber! These little chickpeas turn out amazing and crunchy after a little toast in the oven and are a great replacement for less healthy snack food alternatives, Enjoy!!


  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt


  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Butternut Squash, Chickpea and Kale Curry


Looking for a healthy meal that won’t break the bank?  This is a delicious curry made with healthy, fresh ingredients that is bound to be surefire hit at your next dinner!

What You’ll Need:

1 medium onion, chopped
1 medium butternut squash, peeled and cut into 1” cubes
1 bunch kale, leaves torn, stems chopped
1 can chickpeas
1 can coconut milk
2 tablespoons yellow or red curry paste
1 1/2 cups chicken or vegetable stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1-2 limes
1/4 bunch cilantro, chopped (for serving)

What to do:

-Heat a 3-quart saucepan or Dutch oven over med-high heat. Pour in 1/2 the can of coconut milk and whisk in 2 tablespoons of curry paste. Simmer for about 1 minute, or until fragrant.
-Add chopped onions and simmer for another 3 minutes.
-Add butternut squash, kale stems, chickpeas, remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil.
-Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes.
-Add in kale leaves, and cook for another 2 to 3 minutes
-To finish off the curry, squeeze the juice from half the lime. Then, season to taste: more fish sauce (if it’s not salty enough), brown sugar (if it’s not sweet enough), or lime juice (if it’s not tart enough).
-Serve with extras such as cilantro and lime wedges, and go get your Thai curry on!

Healthy, Creamy, Horseradish Hummus


I love hummus, and I also love horseradish.  At parties they always seem to have a creamy, cheesy horseradish dip served with crackers.  Since that is a no no for my diet I decided to seek out a fantastic recipe for something a bit healthier.  Served with vegetable crudites you can satisfy your hummus and horseradish craving at the same time and not feel so bad about it afterwards! Enjoy!

Horseradish Hummus


-1 cup dried chickpeas, soaked overnight in water or for at least 3 hours
-1/3 cup Tahini plus 1 tablespoon
-2 large garlic cloves minced
-juice of 1 large lemon
-4 tablespoons water
-1/3 cup olive oil
-1 teaspoon salt
-1 bunch fresh dill
-2 tablespoons prepared horseradish
-vegetable crudites for serving


-Place soaked chickpeas in a small pot with fresh water. Bring chickpeas to a boil and then reduce heat to a simmer. Simmer for at least one hour. You may need to add more water as you simmer the chickpeas ~ check every so often to make sure there is an inch or so of water covering them.

-Once the chickpeas are fork tender, drain them from the water.

-Add the chickpeas, tahini, garlic, lemon juice, water, olive oil, salt, fresh dill and horseradish to a large food processor. Pulse until the consistency becomes smooth. If needed, add more water or olive oil to achieve desired consistency.

-Serve with crudite

Recipe thanks to Food52