Team Healthy Recipes for 2025
Replies
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Easy Effortless Meatloaf
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried breadcrumbs
salt, to taste
pepper, to taste
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard
Directions
Step 1 -
Preheat the oven to 350 degrees F.
Step 2 -
Lightly grease a 9x5-inch loaf pan.
Step 3 -
In a large bowl, combine the ground beef, the egg, the onion, the milk, and the breadcrumbs.
Step 4 -
Season the beef mixture with salt and pepper and mix to combine.
Step 5 -
Transfer the beef mixture to the prepared loaf pan.
Step 6 -
In a small bowl, mix the ketchup, the brown sugar, and the mustard together until well combined.
Step 7 -
Pour the sauce over the meatloaf and evenly spread it over the top.
Step 8 -
Bake the meatloaf until it is no longer pink in the center and reaches an internal temperature of 160 degrees F, about 1 hour.
Step 9 -
Serve.
Bon Appetite!1 -
Chicken and Veggie Stir Fry (Gluten free, Paleo)
Author: Bea C.
INGREDIENTS
1 boneless, skinless chicken breast
70 grams (½ cup) cashew nuts
1.5 teaspoons extra virgin olive oil
90 grams (1 cup) broccoli
75 grams (½ cup) red bell pepper
½ medium zucchini cubed
For the gluten free stir fry sauce :
4 Tablespoons tamari sauce (use coconut aminos for paleo diet or if you are soy free)
1 teaspoon honey or maple syrup
1 teaspoon starch (see notes)
INSTRUCTIONS
* Cut the chicken breast into bite-sized pieces. Add the olive oil to a skillet and heat over medium high heat.
* Add chicken and cook for 3 minutes, stirring occasionally.
* Reduce heat to medium low. Add red bell pepper, zucchini, broccoli florets and cashew nuts.
* In the meantime, combine all the ingredients for the sauce in a bowl. Pour the sauce into the pan.
Cook until vegetables are crisp tender, mixing frequently. And voilà!
Bon appétit !1 -
Greek Salmon
Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.
Ingredients:
1 lb. salmon, cut into fillets
3 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
1 clove garlic, grated or minced
½ teaspoon salt
½ teaspoon ground black pepper
INSTRUCTIONS
1. Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.
2. In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper.
3. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.
4. Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.
Bon Appetite!0 -
Baked Feta Pasta
Ingredients
* 2 pt. cherry or grape tomatoes
* 1 shallot, quartered
* 3 cloves garlic, smashed
* 1/2 c. extra-virgin olive oil, divided
* Kosher salt
* Pinch crushed red pepper flakes
* 1 (8-oz.) block feta
* 3 sprigs fresh thyme
* 10 oz. pasta
* Zest of 1 lemon (optional)
* Fresh basil, for garnish
Directions
Step 1
Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.
Step 2
Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Step 3
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
Step 4
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.
Bon Appetite!0 -
Cheese and Bacon Rolls (no yeast, gluten free)
Author: Bea C.
A super easy gluten free and yeast free recipe.
INGREDIENTS
80 grams (½ cup +2 Tbsp) gluten free flour (I use whole rice flour)
50 grams (½ cup) almond flour
125 grams (½ cup) yogurt (dairy or non dairy plain, unsweetened)
2 Tablespoons extra virgin olive oil
100 grams (½ cup) bacon cubes
80 grams (½ cup) grated cheese of your choice (gruyere, cheddar, emmental, ossau-iraty...)
½ teaspoon baking soda
1 Tablespoons apple cider vinegar
Pinch of sea salt
INSTRUCTIONS
Preheat oven to 375° F (190° C)
Heat a pan and transfer the bacon cubes in it to fry them at medium low heat.
In the meantime, in a large bowl, put the yogurt, olive oil, apple cider vinegar and grated cheese. Mix well with a spoon.
Add almond flour, gluten free flour, baking soda, salt and the now quite crispy bacon cubes.
Mix with a spoon until all ingredients are well combined.
Using a spoon (because the dough is quite wet), divide dough into 4 balls.
Place on a baking sheet covered with parchment paper.
Bake for 20-25 minutes or until they reach a golden color.
Remove from oven and let cool at least 5 minutes before serving.
And voilà!
You can serve them warm or at room temperature.
Bon appétit !1 -
I saved the rolls recipe, Judith. It sounds yummy.1
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Easy Pumpkin Pie without Evaporated Milk
Author: Bea C.
You will need only 10 simple ingredients that you probably already have in your pantry to make this easy pumpkin pie without evaporated milk.
INGREDIENTS
1 pie crust if you are on AIP or paleo use my homemade AIP pie crust recipe
425 grams (1 cup + ¾ cup) pumpkin purée
15 oz 125 ml (½ cup) hardened part of canned coconut milk see notes
3 Tablespoons arrowroot see notes for substitutions
3 Tablespoons maple syrup pure
1 teaspoon vanilla extract make sure to use AIP compliant vanilla extract if you are on AIP
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon sea salt
INSTRUCTIONS
* Preheat the oven to 360° F (180°C).
* Line or lightly oil a 9-inch (23 cm) metal deep dish pie pan. Transfer your pie crust to the prepared pan. Trim the edges as needed. Prick the pie crust with a fork to prevent it from inflating.
* Line the pie crust with parchment paper and fill with pie weights. Bake for about 10 minutes or until the edges just start to brown. Remove from the oven and set aside.
* Add the pumpkin purée, hardened part of coconut milk, arrowroot, maple syrup, vanilla extract, ground ginger, ground cinnamon, ground cloves and salt to a blender
* Blend until smooth.
* Pour the pumpkin mixture into the pre-baked pie crust. Using a spatula, spread the pumpkin evenly and smooth out the top.
* Bake for about 45 minutes. Let cool, and then chill in the fridge for 4 hours or overnight until completely set. And voilà!
* Enjoy this pumpkin pie plain or serve with coconut whipped cream and an additional sprinkle of cinnamon.
Optional pie crust leaves to decorate
* To make the pie crust leaves, make or buy an extra pie crust. Roll out the dough about ⅛th inch thick. Using a sharp knife or leaf cookie cutters cut into leaf shapes. Place on a baking sheet and bake for 10 - 12 minutes at 360 degrees F (180°C).
NOTES
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups.
The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another.
Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Hardened part of coconut milk. You will need full fat canned coconut milk. Open your can of coconut milk and scoop out the hardened part of the coconut milk with a spoon. That's what you will use for this pumpkin pie recipe. Set aside the coconut water for a future smoothie recipe.
NUTRITION FACTS PER SERVING
Calories: 203kcal
Carbohydrates: 26g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Sodium: 182mg
Potassium: 197mg
Fiber: 3g
Sugar: 7g
Vitamin A: 8269IU
Vitamin C: 3mg
Calcium: 34mg
Iron: 2mg0 -
Wow! Must try!1
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Gluten Free French Apple Tart
Author: Bea C.
Made with freshly sliced apples and apple sauce, this tart is the perfect gluten free apple dessert.
INGREDIENTS 1 store bought (gluten free) puff pastry or if you are AIP or paleo use my homemade AIP pie crust recipe
2.2 pounds apples about 6 large apples (1 kg)
300 grams (1 cup) unsweetened apple sauce
Pinch of ground cinnamon
2 Tablespoons maple syrup (optional)
INSTRUCTIONS
Preheat oven to 360°F (180°C)
* Roll out the puff pastry or pie crust. Transfer to a 27 cm (10.6 inch) metal pie pan lined with parchment paper. Prick the pie crust or puff pastry with a fork to prevent it from inflating.
* Then put it for 10 minutes in the oven to precook it.
* In the meantime, peel and core the apples with an apple corer.
* Then cut the apples lengthwise in 2 halves.
* Then thinly slice crosswise each half apple.
* Add a pinch of cinnamon to your apple sauce.
* Then spread the apple sauce evenly over the precooked pie crust.
* Place the apple slices on top of the apple sauce, starting from the outside and working in.
* Once you have placed a full row of apple slices on the exterior, place some apple pieces in the middle in order to level up the center for the second row.
* Repeat the same arrangement for the second row of apples.
* Again repeat the same process until you reach the center. As you move toward the center, the apples will become trickier to arrange. Arrange the last few slices into a circle as beautifully as you can.
* Put the pie in the oven for 35 minutes or until it gets a nice golden color. Before serving, brush a little bit of maple syrup on top of your apple tart to give it a nice glow and maple flavor.
And voilà! Let it cool and serve.
Bon appétit !0 -
Simple Bread Pudding
Ingredients
* 4 cups bread, cubed (I like to use buns)
* 2 eggs, beaten
* 2 cups milk
* 1⁄4 cup butter, melted
* 1⁄2 cup sugar
* 1 teaspoon cinnamon
DIRECTIONS
1. place bread cubes in a 1-1/2 qt casserole dish.
2. Mix together remaining ingredients and pour over bread.
3. Bake@ 350 for 40-45 minutes.
4. Enjoy!
*It can be reheated in a Microwave if taking out of your home to a Family/Friend Buffet or a House Party Gathering*0 -
Coconut Mango Sago Tapioca pudding
Author: Bea C.
This mango tapioca recipe uses tapioca pearls, mango and coconut milk to make a delicious Asian-inspired dessert.
INGREDIENTS
80 grams (½ cup) tapioca pearls
500 ml (2 cups) coconut milk
500 ml (2 cups) water
2 Tablespoons maple syrup
1 teaspoon vanilla extract
400 grams (2 cups + ¼ cup) mango (weight once peeled and cubed which makes about one large mango)
2 passion fruit
Optional (for garnish):
coconut flakes or grated coconut
INSTRUCTIONS
Peel and cut the mango into bite size pieces.
Cut the passion fruits in half. Using a spoon, scoop the inside of the passion fruits.
Transfer the mango cubes and passion fruit into a saucepan and add 1 tablespoon of maple syrup.
Stir and let it cook on medium heat for about 20 minutes or until you get a purée-like texture.
In the meantime, pour the water and coconut milk into a large saucepan and bring to a boil over high heat.
Add 1 tablespoon maple syrup, vanilla and salt.
Once the coconut milk is boiling, pour in the tapioca and lower the heat.
Stirring frequently to avoid sticking, maintain a simmer for 15 to 20 minutes or until the tapioca is translucent.
Grab five (15 cl - 5 oz) glasses and spoon tapioca pudding into each.
Top with a layer of mango-passion fruit puree and then continue to layer.
Store in the fridge for at least 2 hours to set before serving. When you’re ready to serve, sprinkle coconut flakes (or grated coconut) on top and voilà! Bon appétit!
NOTES
* Please keep in mind that the nutritional information is calculated using a nutrition facts calculator.
* It is a rough estimate and can vary greatly based on products used.
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Easy Scalloped Potatoes
This easy scalloped potatoes recipe is baked until golden and bubbly for a deliciously cheesy side dish. It helps to cover the casserole dish with aluminum foil and bake on a roasting pan.
Ingredients
* cooking spray
* 8 large potatoes, peeled and thinly sliced
* 14 slices Cheddar cheese
* ½ cup all-purpose flour
* salt and pepper to taste
* 1 cup skim milk
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with cooking spray
2. Arrange a layer of potatoes in the bottom of the prepared casserole dish.
3. Cover with a layer of cheese, then dust with some flour. Season with salt and pepper.
4. Repeat the layering process with remaining potatoes, cheese, and flour.
5. Pour milk over the top. Cover the dish with aluminum foil.
6. Bake in the preheated oven until potatoes are fork tender, about 45 minutes.
7. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.
Bon Appetite!0 -
Delicious Ham and Potato Soup
This ham and potato soup recipe is delicious and easy to make. The best part? You can add additional ingredients like carrots and extra ham, and it still turns out great.
Tested by Allrecipes Test Kitchen
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8 cups
Ingredients
3 ½ cups peeled and diced potatoes
3 ¼ cups water
¾ cup diced cooked ham
⅓ cup diced celery
⅓ cup finely chopped onion
2 tablespoons chicken bouillon granules
1 teaspoon ground white or black pepper, or to taste
½ teaspoon salt, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
Gather all ingredients.
Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.
Pour milk mixture into the stockpot; cook and stir until warmed through.
Serve and enjoy!
Nutrition Facts
calories 236
total fat 10g
saturated fat 6g
cholesterol 32mg
sodium 726mg
total carbohydrate 30g
dietary fiber 2g
total sugars 5g
protein 8g
vitamin c 7mg
calcium 98mg
iron 2mg
potassium 512mg0
