If you're on the hunt for some tasty and healthy recipes, you're in for a treat! There are some extraordinary blogs out there that whip up simple yet scrumptious dishes. From vegan delights to protein-packed salads, these sites have got it all. You won't believe the flavors waiting for you. Curious about which blogs made the cut? Let's explore the top five that'll make your meals pop!
Minimalist Baker
Minimalist Baker is known for its simple, delicious, and accessible recipes that cater to various dietary preferences. One standout recipe is the Vegan Chickpea Salad Sandwich, which combines protein-packed chickpeas with fresh vegetables and a creamy tahini dressing. This sandwich isn't only easy to prepare but also makes for a satisfying lunch or light dinner option that's perfect for meal prep.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
- 4 slices whole grain bread
- Lettuce or greens of choice
Instructions:
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
Stir in the tahini, lemon juice, maple syrup, garlic powder, salt, and black pepper until well combined.
Fold in the chopped celery, red onion, and dill pickles.
To assemble, spread the chickpea salad mixture over two slices of whole grain bread, top with lettuce or greens, and then place the remaining bread slices on top.
Cut in half and enjoy!
Extra Tips:
For added flavor, consider mixing in some fresh herbs like dill or parsley into the chickpea salad.
You can also customize the vegetables by adding diced bell peppers or shredded carrots for an extra crunch.
This salad can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep.
If you're looking for a gluten-free option, simply use gluten-free bread or serve the salad in lettuce wraps for a lighter alternative!
Oh She Glows
Ingredients:
- 12 oz whole grain pasta
- 2 ripe avocados
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 2 tablespoons lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts (optional)
- Extra basil for garnish
Instructions:
Start by cooking the whole grain pasta according to the package directions until al dente.
While the pasta is cooking, combine the avocados, minced garlic, fresh basil leaves, lemon juice, salt, and black pepper in a blender or food processor.
Blend until smooth and creamy, adding a little water if necessary to achieve your desired consistency.
Once the pasta is cooked, drain it and return it to the pot.
Add the avocado sauce and gently toss to combine.
Finally, fold in the cherry tomatoes and top with pine nuts if using.
Serve immediately, garnished with extra basil leaves.
Extra Tips:
For an even more vibrant flavor, try adding a pinch of red pepper flakes for a bit of heat.
You can also customize this dish by incorporating other vegetables, such as spinach or zucchini, to boost the nutrition.
If you have leftovers, store the pasta in an airtight container in the refrigerator, but keep in mind that the avocado sauce may darken slightly.
To prevent this, you can add a bit more lemon juice before storing.
Enjoy this creamy delight guilt-free!
The Healthy Foodie
The Healthy Foodie is all about creating delicious and nutritious meals that nourish the body without sacrificing flavor. One of the standout recipes is a Quinoa and Black Bean Salad, a revitalizing dish that's perfect as a light lunch or a side for dinner. Packed with protein from the quinoa and black beans, this salad is also rich in fiber and vitamins, making it a wholesome choice for health-conscious eaters.
The combination of colorful vegetables and zesty lime dressing enhances this dish, leaving you feeling satisfied and energized.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 avocado, diced (optional)
Cooking Instructions:
Start by rinsing the quinoa under cold water to remove any bitterness, then combine it with 2 cups of water in a saucepan.
Bring to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool.
In a large bowl, combine the cooled quinoa, black beans, red bell pepper, corn, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper, then pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for an hour to let the flavors meld.
Extra Tips:
For added flavor, consider marinating the black beans in lime juice and spices for about 30 minutes before adding them to the salad.
If you're looking for more protein, grilled chicken or shrimp can be mixed in as well.
This salad can be stored in the refrigerator for up to three days, making it an excellent option for meal prep.
Remember to add the avocado just before serving to prevent it from browning!
Enjoy your vibrant and healthy quinoa salad!
Cookie and Kate
Cookie and Kate is a beloved food blog that focuses on wholesome, vegetarian recipes, and one of their standout dishes is the Mediterranean Chickpea Salad. This vibrant and invigorating salad is perfect as a light lunch or a side dish for dinner. Packed with protein from chickpeas and a medley of fresh vegetables, it's not only delicious but also nutritious.
The zesty lemon dressing ties all the flavors together, making it a delightful option for any season.
Ingredients:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Allow the salad to sit for about 10 minutes before serving, which helps to elevate the flavors.
Extra Tips:
For added flavor, consider marinating the chickpeas in the dressing for a few hours before assembling the salad.
You can also customize this dish by adding other vegetables, such as avocado or spinach, or by using different types of cheese.
This salad keeps well in the refrigerator for a couple of days, making it a great meal prep option.
Just be sure to store the dressing separately if you're making it ahead of time to keep the vegetables crisp.
Enjoy your delicious Mediterranean Chickpea Salad!
Eating Well
Eating well doesn't have to be complicated or time-consuming. This nutritious quinoa and black bean salad isn't only easy to prepare but packed with flavor and essential nutrients. Perfect as a light lunch or a side dish for dinner, it combines the protein-rich grains of quinoa with the heartiness of black beans, fresh vegetables, and a zesty lime dressing that will leave your taste buds satisfied.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: avocado slices for garnish
Instructions:
In a medium saucepan, bring the water to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool. In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, bell pepper, red onion, and cilantro.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine all the ingredients well.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Extra Tips:
Feel free to customize this salad to your liking! You can add other vegetables like corn or cucumber, or even toss in some diced avocado for creaminess.
For added protein, consider including grilled chicken or shrimp. If you're looking for a bit of spice, a pinch of cayenne pepper or some diced jalapeños can enhance the flavor.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it an excellent meal prep option!