Healthy Food

358 Pins
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1w
Dilly White Bean Cucumber Salad
This Dilly White Bean Cucumber Salad is a picnic-perfect side dish that tosses crisp cucumbers, creamy white beans, and lots of fresh dill with a refreshingly zingy vinaigrette. Vegan and Gluten-Free, Oil-Free Option.
Chili Crunch Tofu Bowls - Plant Based RD
These protein packed chili crunch tofu bowls focus on adding umami rich flavor to both the tofu and quinoa for the ultimate experience.
Fried Halloumi Lentil Salad
This Halloumi Lentil Salad is made with cooked lentils, roasted tomatoes, cucumber, and pan-fried halloumi, along with a simple zesty dressing. It's a fresh, healthy vegetarian lunch that you'll want to make all summer long!
Chimichurri Meatball Grain Bowls - Plant Based RD
These Chimichurri Meatball Grain Bowls are a great high in plant-based protein addition to any meal or ingredient prep you’re planning.
I Could Eat This Summer Salad Every Single Day
Halloumi Salad with Peaches, Cherries, and Arugula Recipe | The Kitchn
30 Quick Vegetarian Dinners Packed With Protein
30 Quick Vegetarian Dinners Packed With Protein When You Need a Filling Meal | SELF
Linguine with Spinach and Sun-Dried Tomato Cream Sauce
Linguine with Spinach and Sun-Dried Tomato Cream Sauce
15-Minute Enchilada Sauce!
A quick, easy Enchilada Sauce Recipe using basic pantry ingredients and a blender. With no cooking required, this sauce comes together in five minutes flat!
Mexican Slaw with Cilantro and Lime
Your tacos will thanks you! Here's a simple recipe for Mexican Slaw that comes in handy during the week. It can be used on all sorts of things like fish tacos, black bean burgers, wraps or burrito bowls and keeps for several days in the fridge. I love using purple cabbage, because it is higher in polyphenols than green cabbage and makes for prettier topping for tacos. But feel free to use green.