Healthy Recipes

340K views · 9.7K reactions | You need to try this 😍 This gluten-free quinoa flatbread provides you with 27g of protein and almost 8g fiber. It’s a great vegetarian protein option for 678kcal per serving. RECIPE for 2 servings: 1 cup (200g) quinoa 1 cup hot water additional 1/4 cup water to blend salt toppings: cherry tomatoes 5oz (125g) mozzarella cheese 1.5 tbsps homemade pesto 1 tbsp (10g) pine nuts arugula let the quinoa soak for 15 minutes in hot water. Blend the quinoa with additional 1/4 cup water, add a pinch of salt. Spread the mixture on a baking tray and top with the toppings of your choice. Bake your flatbread for approx. 20-25 minutes in the oven at 175 C / 350 F until slightly golden brown. Enjoy! Nutritional facts (1 serving): 678kcal, 27g protein, 32.4g fat, 65g carbs, 7.6g fiber #highprotein #highproteinmeal #fiberrich #proteinrich #healthyeating #healthyrecipes #glutenfree | Julia Daey

44K views · 273 reactions | Think of this as a spiced, chickpea omelette that’s quick, delicious, and packed with plant-based protein and fibre! 💪  Perfect for busy weekdays and meal prepping for the week ahead. It needs a bit of moisture and that’s where the tomatoes create a naturally sweet, sticky sauce that works really well with the chickpea.  ✨ What makes it special?  ✔️ H&B Chickpea Flour brings a protein and fibre punch  ✔️ H&B Butter Beans + Turmeric deliver depth to the dish that also boost your tastebuds   ✔️ H&B Omega 3 Seed Mix adds a nice texture, as well as short chain omegas that boost the protein content of the beans It’s a wholesome and delicious dish that will support you through the day. Shop all the ingredients and receive 20% off until 2nd March using the code: DRRUPY20* *T&Cs Apply Masala Chickpea Pancake with Turmeric White Beans 🌿🍅 Serves 2  150g H&B chickpea flour  250ml water 1 tbsp garam masala 50g frozen peas small handful spinach  1 small carrot, grated 1/4 red onion, sliced  2 tbsp coconut oil 150g mixed baby tomatoes  1 tsp H&B Turmeric 1 jar of H&B butter beans 80g H&B omega 3 seed mix 1 small bunch of coriander Preheat the oven to 200C fan. Add the chickpea flour, masala, salt, pepper, carrot, peas and spinach to a mixing bowl and whisk in the water to make a batter. It should get to “dropping” consistency, feel free to add more flour if it’s too wet, or slightly more water if it’s too dry. The ingredients should be fully coated in the batter. Set aside while you warm an oven proof pan on the stove. Add drained white beans to an oven proof baking tray. Add tomatoes, turmeric, salt and pepper with a drizzle of olive oil and set aside. Melt 2 tbsp of coconut oil into an oven proof pan and gently add the chickpea batter into the hot oil. When the edges start to gently brown, transfer to the hot oven with the tomatoes and white beans. After 15 minutes, remove the tomatoes, add the “H&B omega mix” and place back in the oven to cook for another 10 minutes. Remove both the pan with the chickpea batter and the tomatoes and white beans after a total cooking time of 25 minutes. Serve with extra coriander. | The Doctor's Kitchen

44K views · 273 reactions | Think of this as a spiced, chickpea omelette that’s quick, delicious, and packed with plant-based protein and fibre! 💪  Perfect for busy weekdays and meal prepping for the week ahead. It needs a bit of moisture and that’s where the tomatoes create a naturally sweet, sticky sauce that works really well with the chickpea.  ✨ What makes it special?  ✔️ H&B Chickpea Flour brings a protein and fibre punch  ✔️ H&B Butter Beans + Turmeric deliver depth to the dish that also boost your tastebuds   ✔️ H&B Omega 3 Seed Mix adds a nice texture, as well as short chain omegas that boost the protein content of the beans It’s a wholesome and delicious dish that will support you through the day. Shop all the ingredients and receive 20% off until 2nd March using the code: DRRUPY20* *T&Cs Apply Masala Chickpea Pancake with Turmeric White Beans 🌿🍅 Serves 2  150g H&B chickpea flour  250ml water 1 tbsp garam masala 50g frozen peas small handful spinach  1 small carrot, grated 1/4 red onion, sliced  2 tbsp coconut oil 150g mixed baby tomatoes  1 tsp H&B Turmeric 1 jar of H&B butter beans 80g H&B omega 3 seed mix 1 small bunch of coriander Preheat the oven to 200C fan. Add the chickpea flour, masala, salt, pepper, carrot, peas and spinach to a mixing bowl and whisk in the water to make a batter. It should get to “dropping” consistency, feel free to add more flour if it’s too wet, or slightly more water if it’s too dry. The ingredients should be fully coated in the batter. Set aside while you warm an oven proof pan on the stove. Add drained white beans to an oven proof baking tray. Add tomatoes, turmeric, salt and pepper with a drizzle of olive oil and set aside. Melt 2 tbsp of coconut oil into an oven proof pan and gently add the chickpea batter into the hot oil. When the edges start to gently brown, transfer to the hot oven with the tomatoes and white beans. After 15 minutes, remove the tomatoes, add the “H&B omega mix” and place back in the oven to cook for another 10 minutes. Remove both the pan with the chickpea batter and the tomatoes and white beans after a total cooking time of 25 minutes. Serve with extra coriander. | The Doctor's Kitchen

98K views · 1.9K reactions | Comforting, yet fresh 🌱 This Roasted Root Veg & Quinoa Traybake brings together the best of roasted veggies and a refreshing salad, all in one bowl of goodness. Think golden roasted sweet potatoes, crispy red onions, and fluffy quinoa, all tossed with peppery rocket and a zesty tahini, lemon, and mustard dressing. What You’ll Need: For The Traybake:
- 1 small red onion
- thinly sliced
- 2 large sweet potatoes (about 500g) peeled & cut into bite-sized chunks
- 2 carrots halved & cut into small pieces
- 100g quinoa
- 1 large handful of rocket For The Dressing:
- 1 teaspoon maple syrup
- 1 lemon, zested & juiced
- 2 teaspoons wholegrain mustard
- 2 teaspoons tahini
- drizzle of olive oil -pinch of sea salt & black pepper (to taste)
 Method: 1. Preheat oven to 190°C fan / 375°F. 2. Place the sliced red onion, sweet potato and carrots on a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for 35–40 minutes until soft. 3. While the vegetables roast, cook the quinoa according to packet instructions. 4. Once the vegetables are cooked, toss them with the quinoa and rocket. Stir the dressing ingredients together, then pour over the vegetables and quinoa and mix well. We serve it with an extra drizzling of tahini and a crack of black pepper over the top. For this recipes, search ‘Roasted Root Veg & Quinoa Traybake’ on our app or at delciouslyella.com✨ | Deliciously Ella

40K views · 1.6K reactions | AVOCADO CHOCOLATE TRUFFLES 🥑🍫 a super easy bite-sized fudgy delight! • INGREDIENTS • 2 ripe avocados 3 Tbsp maple syrup 100g dark chocolate, melted 1 Tbsp peanut butter (optional) pinch of salt — 1/2 cup pistachio, crushed 1/2 cup sesame seeds • METHOD • Place the avocado, maple syrup, melted chocolate, salt and (optionally peanut butter) in a food processor or blender and blend until smooth. Transfer to a bowl and place in the freezer for 1 hour. Scoop out bite sized balls with a spoon, roll with your hands and cover with crushed pistachio or sesame seeds. Store in the fridge or freezer and enjoy! #plantbased #easyrecipes | Kirsten Kaminski

38K views · 543 reactions | You asked. We delivered! Our super easy, 3-ingredient flatbreads are here. Forget about UPF-laden wraps from the supermarket, and make your own 🌯 Simple, wholesome, stretchy and tasty, they’re perfect for lunchboxes, after school snacks, dipping in houmous, stuffing with falafels, rolling into burritos, you name it. Where there’s a wrap, there’s a way... It’s #realbreadweek and we find wraps and flatbreads are some of the hardest to find non-processed versions of. There’s usually a lengthy cocktail of emulsifiers, preservatives and palm oil in the ingredients list of shop bought ones. These, on the other hand, come together quickly, and you can make them ahead of time. We’ve used a mix of two kinds of flours, but you don’t have to - just white bread flour will do. What are you putting in yours? You’ll need: 200g strong white bread flour, plus extra for dusting 100g wholemeal bread flour fine sea salt olive oil In a large bowl, combine both flours and ½ tsp salt with 175ml of warm water and 1 tbsp of olive oil. Knead for a couple of minutes. Turn the dough out onto a work surface and knead for 5 mins, until smooth and elastic. If it’s too wet and sticky, dust with a bit more flour as you knead, until it behaves. Divide it into 6 equal pieces (about 80g each) and form them into balls. Allow them to rest for 5 mins. Dust the work surface and a rolling pin with a little flour. Squash the balls into fat discs in your palm, then roll them out as thinly as you can, into rough circles – ideally thin enough that you could read bold text through it. Heat a frying pan on the hob on a full heat. Cooking one at a time, place them into the hot (dry) frying pan for about 30 seconds each side. You want them to puff up and brown slightly on each side. If you have gas at home, then try running them across the open flame a few times after you’ve cooked them in the pan; it creates some charred edges that add to the flavour. When the weather finally warms up, you can cook them directly on a BBQ 🔥 | Riverford

38K views · 543 reactions | You asked. We delivered! Our super easy, 3-ingredient flatbreads are here. Forget about UPF-laden wraps from the supermarket, and make your own 🌯 Simple, wholesome, stretchy and tasty, they’re perfect for lunchboxes, after school snacks, dipping in houmous, stuffing with falafels, rolling into burritos, you name it. Where there’s a wrap, there’s a way... It’s #realbreadweek and we find wraps and flatbreads are some of the hardest to find non-processed versions of. There’s usually a lengthy cocktail of emulsifiers, preservatives and palm oil in the ingredients list of shop bought ones. These, on the other hand, come together quickly, and you can make them ahead of time. We’ve used a mix of two kinds of flours, but you don’t have to - just white bread flour will do. What are you putting in yours? You’ll need: 200g strong white bread flour, plus extra for dusting 100g wholemeal bread flour fine sea salt olive oil In a large bowl, combine both flours and ½ tsp salt with 175ml of warm water and 1 tbsp of olive oil. Knead for a couple of minutes. Turn the dough out onto a work surface and knead for 5 mins, until smooth and elastic. If it’s too wet and sticky, dust with a bit more flour as you knead, until it behaves. Divide it into 6 equal pieces (about 80g each) and form them into balls. Allow them to rest for 5 mins. Dust the work surface and a rolling pin with a little flour. Squash the balls into fat discs in your palm, then roll them out as thinly as you can, into rough circles – ideally thin enough that you could read bold text through it. Heat a frying pan on the hob on a full heat. Cooking one at a time, place them into the hot (dry) frying pan for about 30 seconds each side. You want them to puff up and brown slightly on each side. If you have gas at home, then try running them across the open flame a few times after you’ve cooked them in the pan; it creates some charred edges that add to the flavour. When the weather finally warms up, you can cook them directly on a BBQ 🔥 | Riverford

169K views · 3.4K reactions | ...and before you say it yes you can make a decent VEGGIE cottage pie!! 👇 jamieol.com/VegCottagePie | By Jamie Oliver | Up, I'm going to turbo charge veg in a game-changing cottage pie. I want a nice, large casserole pan on a medium heat. So, add yourself a couple of tablespoons of nice olive oil and then, some rosemary. Three sprigs is all you want. Now, we're going to do two things. The first thing is we're going to flavor that oil. Secondly, we're going to make this soft woody herbs crispy and snappy and we'll sprinkle them over the finished cottage pie and it will blow your mind. After just 1 minute, remove the rosemary. Now, we can ramp up the root veg by coating them in that lovely flavored oil. Starting with three hacked up carrots and half a sweet. Sweed has an amazing, sweet, delicious flavor. It adds so much to a nice cottage pie and then half a celeriac. Now, the celeriac has deep, hearty flavors especially if you roast it or cook it in this way in flavored oil. It's got a kind of celery flavor. It's a bit mushroomy and so many people have never ever tried it. Last veggie2 beautiful washed leeks and you get some amazing sweetness from this what's really brilliant is each one of these veggies taste very different and as we cook them they just get more intense and more delicious but in the wonderful world of making veggies taste incredible there's a few little tricks and one of them is cumin just a little pinch of cumin seeds give us savoriness the meatiness a depth of flavor that phenomenal and here's the thing right when you're clever about how you cook these veggies just like you would meat right when you respect it you can get comforting big deep so sumptuous flavors that you're going to love as that cooks for 30 minutes kick off your mash by boiling 1. 2 kilos of potatoes in salted water now I want to show you an epic gravy to this cottage pie pop 10 grams of dried porcini mushrooms in a blender with 600 milliliters of boiling water and leave to infuse of course when you dry things like mushrooms the depth of flavor going to get is amazing then add one red onion plus a teaspoon of marmite or vegemite a great cheat to get savory seasoning that little bit will make all the difference and then three tablespoons of tomato puree give it a whiz but the best bit of this gravy is already in the pan we got sticky bits galore on the bottom that's caramelization and the minute this hits the pan it will start deglazing the sticky bits that's going to really give it flavor and make incredible gravy now my final ingredient the tin of lentils and the brilliant thing about lentils is they will cook away to nothing they'll thicken it slightly to make it wonderfully meaty loosen with water and let it cook down for 20 minutes. Then mash the spuds with butter, seasoning, and milk before topping your cottage pie. So just use a fork to let it rain. Random chunks of spuds. You wait, this is going to be good. Whack in the oven for 30 minutes at 190 degrees Celsius or 375 degrees Fahrenheit. And that mega gravy will turn this meat free cottage pie into a deep hearty dinner. Look at that. That my friends is a thing and don't forget we had this little crispy bits of rosemary. Proper delicious food. Absolutely blooming. Gorgeous. Come on. And really nice served with some greens. Right, let's have a go. So, That is extraordinary delicious. Wow. No compromise there by giving the same respect to the veggies as you would a cut of meat. It's given us the most beautiful flavor. An absolute classic. What a brilliant way to celebrate vegetables.

95K views · 1.2K reactions | One-pan, 20g of protein, 11g of fibre, all the comfort!🌱 When the midweek madness hits, this One-Pan Leek & Butter Bean Orzo truly is the recipe to turn to. Packed with protein, fibre, and comforting flavours, it’s the ultimate recipe for when you want to cosy up with a warming bowl of goodness. Bonus: it’s perfect for batch-cooking, so you’ll have quick, healthy lunches/dinner for the week! What You’ll Need: - 2 tablespoons olive oil (+ extra to serve) - 3 cloves garlic, crushed/grated - 2 leeks, cut into 1cm slices - 2 sticks of celery, sliced at an angle into 1cm slices - 1 fennel bulb, thinly sliced - 300g orzo (4 servings) - 1 x 500g jar butter beans (+ stock from the jar) - 600ml boiling water - 200g frozen peas, defrosted - ½ bunch of chives (about 15g) finely chopped - 1 lemon, juiced & zested - pinch of flaky sea salt & black pepper
 How To Make It: 1. Warm 2 tablespoons of olive oil in a large sauté pan or shallow casserole dish set over medium heat. Add the garlic and cook for 2–3 minutes, until just golden. 2. Add the celery, leeks, fennel and a pinch of salt. Cook gently for 15–20 minutes until softened. 3. Tip in the orzo, butter beans (along with the stock from the jar), 600ml boiling water and lemon zest. Simmer for 6–8 minutes until just cooked, adding the peas for the final minute (don’t worry if it seems slightly undercooked, it will keep cooking in the residual heat). 4. Before serving, stir in the lemon zest, juice and chives. Divide between bowls, then scatter over a pinch of sea salt flakes, plenty of black pepper and drizzle with olive oil. For this recipe, search ‘One-Pan Leek & Butter Bean Orzo’ on our app or at deliciouslyella.com✨ | Deliciously Ella

95K views · 1.2K reactions | One-pan, 20g of protein, 11g of fibre, all the comfort!🌱 When the midweek madness hits, this One-Pan Leek & Butter Bean Orzo truly is the recipe to turn to. Packed with protein, fibre, and comforting flavours, it’s the ultimate recipe for when you want to cosy up with a warming bowl of goodness. Bonus: it’s perfect for batch-cooking, so you’ll have quick, healthy lunches/dinner for the week! What You’ll Need: - 2 tablespoons olive oil (+ extra to serve) - 3 cloves garlic, crushed/grated - 2 leeks, cut into 1cm slices - 2 sticks of celery, sliced at an angle into 1cm slices - 1 fennel bulb, thinly sliced - 300g orzo (4 servings) - 1 x 500g jar butter beans (+ stock from the jar) - 600ml boiling water - 200g frozen peas, defrosted - ½ bunch of chives (about 15g) finely chopped - 1 lemon, juiced & zested - pinch of flaky sea salt & black pepper
 How To Make It: 1. Warm 2 tablespoons of olive oil in a large sauté pan or shallow casserole dish set over medium heat. Add the garlic and cook for 2–3 minutes, until just golden. 2. Add the celery, leeks, fennel and a pinch of salt. Cook gently for 15–20 minutes until softened. 3. Tip in the orzo, butter beans (along with the stock from the jar), 600ml boiling water and lemon zest. Simmer for 6–8 minutes until just cooked, adding the peas for the final minute (don’t worry if it seems slightly undercooked, it will keep cooking in the residual heat). 4. Before serving, stir in the lemon zest, juice and chives. Divide between bowls, then scatter over a pinch of sea salt flakes, plenty of black pepper and drizzle with olive oil. For this recipe, search ‘One-Pan Leek & Butter Bean Orzo’ on our app or at deliciouslyella.com✨ | Deliciously Ella

12K views · 311 reactions | 🥗High fibre winter salad, the gut health recipe you need to start the year on the right foot👇🏼 By @healthy_floflo Reasons to love this recipe: ✅ lots of plants and diversity ✅ high fibre, great for your gut health ✅ seasonal ingredients Ingredients: 1 large sweet potato 1 large beetroot 1 red onion 1/2 can chickpeas, drained 1/2 tsp oregano 1/2 tsp salt 1/2 tsp paprika 1/2 garlic powder Olive oil For the Dressing: 2tbsp extra virgin olive oil 1 tsp honey 1/2 tsp salt 1/4 lemon juice Topping: Handful of chopped parsley 30g chopped walnuts 2 tbsp pomegranate seeds Instructions: Peel and cut all the vegetables into cubes. Add the vegetables on a baking tray (I put baking paper on the tray) Season vegetable and chickpeas with oregano, salt, paprika, garlic powder and a drizzle of extra virgin olive oil. Mix using your hands. Bake in a preheated oven at 200°C for 25 minutes. Let it cool down. Assemble the salad, with the roasted vegetables then add the remaining ingredients (pomegranate seeds, parsley, walnuts and dressing) Mix well. #Salad #wintersalad #newyearresolution #30plantsaweek #roastedvegetables #sweetpotato #healthyrecipes | Fitness Recipes

115K views · 853 reactions | Spice up your soup repertoire with this delicious harissa, lentil and root veg number from Elly Pear. https://www.bbc.co.uk/food/recipes/spicy_parsnip_carrot_red_33026 | BBC Food

7.3K views · 121 reactions | We love beans on toast as much as the next person. It’s the lazy lunch of champions in our opinion. But tinned beans are often ultra-processed, and can be full of sugar and additives, so obviously, we needed to make our own. This easy homemade version is full of the good stuff, and so delicious. It doesn’t take long to throw together, and its simplicity relies on good quality beans and passata. You can tweak them by adding a little chilli or spice depending on your preference. Ideal on toast with a blob of soured cream and fresh herbs, crowning a jacket potato alongside some sharp cheddar, or as part of a weekend fry-up. Our top tip is to remove a quarter of the beans and whizz them in a processor or blender, until smooth, before mixing them back into the pan, to give them a more traditional texture. That’s as much processing as these beans see though. Serves 2 You’ll need: 1 large red onion, finely diced 2 garlic cloves, finely chopped 400g passata 1 tbsp balsamic vinegar ½ tsp soy or tamari sauce 700g jar of cooked white beans, we use Bold Beans olive oil salt and pepper Fry the onion in a large saucepan with 2 tablespoons of olive oil and a pinch of salt for 8-10 minutes, until soft and starting to caramelise. If they look like they are catching or burning at any point add a dash of water every so often to help them along. Add the garlic to the onions and cook for 2 more minutes before adding the beans, passata, vinegar, soy. Tip in about 150ml of water and season lightly with salt and pepper. Bring up to a simmer and cook very gently for about 15 minutes, until the sauce is rich and thick. Taste the beans and tweak the seasoning to your liking. | Riverford

273K views · 2.3K reactions | Tinned Cheesy Lentil Bake This is the first recipe in my new mini series - 3 Ways with Lentils! These are all super simple, crowd-pleasing dinners that even the lentil sceptics are going to love! I don't know if any of you remember the Cheesy Red Lentil Bake I posted a few months ago? Well this is the tinned green lentil version! There's no cooking the lentils with this one - it's just a really delicious, throw together kind of a bake that you can eat hot or cold, so it's perfect for make ahead dinners and next day lunches! If you want to prep this in advance, just make it in the morning, pop it in a baking dish and cover it in the fridge before cooking it later....and if you have any leftovers, this freezes like a dream! I have written up the recipe for this below - let me know if this one's going on the list! A x Feeds 4-6 1 red onion finely sliced 2 cloves of garlic finely chopped 2 x 400g tins of green or brown lentils, drained 2 tbsp mixed herbs 1 medium grated carrot 120g of fresh white breadcrumbs 200ml -220ml Vegetable stock 100g of grated cheddar cheese (plus extra to sprinkle over the top) Heat a drizzle of oil in a non-stick frying pan. Add the onion and fry for 5 minutes on a medium heat until soft. Stir in the chopped garlic for the final minute. Heat the oven to 190C fan Tip the onion and garlic into a mixing bowl with the drained lentils, mixed herbs, grated carrot, breadcrumbs, (200ml) stock and cheese. Season generously with salt and pepper. Work the breadcrumbs and stock into the other ingredients with a wooden spoon. Spend a minute or two on this until all the ingredients have combined and you have a dry sticky consistency. Tip the mixture into a lined baking dish (23cm across) Press the filling down firmly with the back of a spoon, ensure it's packed down, level and pushed into all the edges. Sprinkle grated cheese over the top Bake in the oven for 35-40 minutes or until the cheese has turned golden brown and starting to crisp. Leave the bake to cool and firm up for around 15 minutes before lifting it out by the edges of the baking paper and cutting it into slices. #budgetcooking #moneysaving #deliciousfood #sotasty #lentilrecipe #recipes #homemade #familyfood #dinnerideas #easydinner #flavour #familyrecipes #home #family #homeideas | Amy Sheppard Food

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