41 Low Sodium Dinner Ideas That Actually Taste Good

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Thai Basil Tofu

15 Minute Thai Basil Tofu Stir Fry (Pad Krapow) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’]

Try this easy and fast recipe for vegetarian Thai basil tofu stir fry aka Tofu Pad Krapow. Stir fried ground tofu with garlic, ginger, and veggies in a spicy, savory soy sauce!

Ingredients

• 1 packet extra firm tofu (16 oz (454 g))
• 2 Tablespoons avocado oil
• ½ large red bell pepper (sliced)
• ¾ cup green beans (cut to ½ inch long pieces)
• ½ medium onion (chopped)
• 1 cup Thai holy basil
• 2 large eggs (optional)
• salt & pepper to taste
• 3 Tablespoons dark soy sauce
• 2 ½ teaspoons brown sugar
• 4 cloves garlic (chopped)
• ¼ teaspoon ginger (grated)
• ½ teaspoon Thai chili pepper flakes (optional for spice, or add fresh Thai chili peppers)

Instructions

1. Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get ‘ground’ tofu.
2. Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
3. Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
4. Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about 1/4 teaspoon.
5. Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.
6. Serve over rice and top with the crispy fried egg.

2. Corn, Zucchini and Goat Cheese Pasta

Creamy Corn Pasta with Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT35M · Yield: [‘4’, ‘4 people’]

Sweet summer corn and zucchini squash are combined with a light cheese sauce and topped with basil for a simple summer pasta.

Ingredients

• 8 oz (1/2 package) pasta of choice. I used fettuccini.
• 1 tablespoon extra virgin olive oil
• 2 ears fresh sweet corn, removed from the cob
• 1 large zucchini, thinly sliced
• 1/2 cup reserved pasta water
• 4 oz fresh, unflavored goat cheese or Boursin garlic & herb cheese
• 1/3 cup fresh basil, chopped
• kosher salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Save at least a cup of pasta water before you drain it completely.
2. In a large, high-sided pan, heat about 1 tablespoon of extra virgin olive oil in the pan over medium heat. Add corn kernels and sliced zucchini, cooking until softened and slightly browned about 6-7 minutes.
3. Add about 1/4 cup of pasta water and whisk in fresh goat cheese or Boursin cheese until it makes a creamy sauce. Keep adding a little bit of water until it reaches the consistency you desire (I typically don’t add more than 1/3-1/2 a cup total), then season the sauce with salt and pepper to taste.
4. Add pasta and toss with the sauce (tongs are helpful for this step). Top with fresh basil and fresh black pepper, and serve immediately.

3. Pan Fried Tofu

Crispy Fried Tofu Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Your kids will call this easy 20 minute Crispy Fried Tofu Recipe “chicken”. It’s that good! Tofu is pan fried in a skillet on the stovetop with a simple marinade and no pressing required.

Ingredients

• 2 12 ounces packages firm or extra firm tofu (cut into 1 inch cubes)
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2-3 tablespoons olive oil
• 2 green onion sprigs (finely chopped)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu’s delicate texture). Set aside.
2. In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.
3. In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.
4. Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet mixture. Perfect!
5. Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now, from step 1 & 2 – it will collect at the bottom of the bowl, and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.
6. Garnish with sesame seeds and green onion. Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!

4. Lasagna

Classic Lasagna (Low Sodium + Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

This low sodium and gluten-free lasagna is a healthier lasagna recipe that tastes just as cheesy and delicious as the classic pasta dish!

Ingredients

• 1 cup chopped onion
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 28 ounces canned diced tomatoes (no-salt variety, undrained)
• 8 ounces tomato paste (no-salt variety)
• 8 ounces tomato sauce (no-salt variety)
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed fennel seeds
• 1 cup red wine (or 1/4 cup of red wine vinegar + 1 tablespoon sugar)
• 1 pound ground beef
• 16 ounces no-boil gluten-free lasagna noodles
• 1 egg (beaten)
• 15 oz container ricotta cheese
• 1 ounce parmesan cheese (shredded or finely grated, to equal 1/4 cup shredded)
• 5 ounces mozzarella (shredded, to equal 1 1/4 cups shredded)

Instructions

1. Brown onions in olive oil until almost translucent, about 6-8 minutes. Add garlic, and cook until garlic is fragrant about 2 minutes. Add in tomatoes, tomato paste, tomato sauce, and spices, and bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer the sauce.
2. Meanwhile, brown ground beef in a skillet over medium heat. While ground beef is browning, mix the ricotta cheese, egg, and parmesan cheese in a medium-sized bowl and set aside. When the ground beef is browned and drained, remove 2 cups of sauce and set aside for later, then stir ground beef into remaining sauce, along with 1 cup of red wine (or red wine vinegar and sugar). Bring to a boil, then reduce heat to medium-low and continue cooking the sauce for another 30 minutes.
3. Preheat your oven to 350°F. Add 1 cup of the reserved sauce to the bottom of the 9×13-inch lasagna pan. Layer your lasagna noodles above it. (Alternatively, layer your lasagna noodles with the ricotta cheese mixture, meat mixture, and mozzarella cheese, then ricotta cheese and meat again.) When you have added the last layer of lasagna noodles, add the last cup of sauce and the rest of the mozzarella cheese on top.
4. Add foil to the top of the lasagna pan (spray the foil with cooking oil spray first so it doesn’t stick) and seal on all sides. Cook in preheated oven for 20 minutes then remove foil and continue cooking for another 15 minutes. The lasagna is done when it is golden and bubbly on the top, including the center.Let dish cool for 15 minutes before slicing and serving.

5. Tuna Pesto Pasta

Tuna Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT15M · Total: PT16M · Yield: [‘5’, ‘5 people’]

This quick and easy recipe is great served warm for dinner with crusty bread or cold as a pasta salad. Perfect for lunch, road trips, or an elegant meal at home.

Ingredients

• 10-12 oz pasta (linguine, fusilli, spaghetti, or penne recommended)
• 6.7 oz canned or bottled tuna
• 3/4 cup pesto (homemade or store-bought)
• 1/4 cup leftover pasta water
• 1/3 cup rosted pepitas or sunflower seeds
• 1 clove garlic
• 2 cups spinach and arugula blend
• 1 cup fresh basil leaves
• 1/3 cup extra virgin olive oil
• 2 teaspoons white vinegar
• 1/4 teaspoon kosher salt and black pepper to taste

Instructions

1. If using homemade pesto, all all ingredients to a food processor and blend till combined, seed particles should be even and small. Meanwhile bring a large pot of salted water to a boil and add pasta. Cook according to package directions, then drain, reserving about 1/4 to 1/2 cup of the pasta water.
2. In a large bowl, combine pesto and tuna. Stir in warm pasta, and 1/4 cup of the pasta water, till everything is fully coated with the tuna and pesto sauce. Taste and adjust any seasonings. Serve warm or cover and refrigerate to serve as a pasta salad.

6. Roasted Broccolini

Roasted Tenderstem Broccoli (Broccolini) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Roasted Tenderstem Broccoli (Broccolini) is an ideal side dish that takes only a few minutes of preparation time! Delicious hot or cold, this simple dish will be on regular rotation.

Ingredients

• 300 g (10.5 oz) tenderstem broccoli/broccolini – approximately 2 bunches
• 2 tbsp extra virgin olive oil (See Note 1)
• 2 tsp lemon juice
• sea salt flakes and freshly ground black pepper – to taste
• lemon wedges – to serve (optional)

Instructions

1. Preheat your oven to 200 degrees C (390 F).
2. Line two trays with baking paper.
3. Divide the broccolini between two trays, allowing space between each piece. (See Note 2.)
4. Drizzle the broccolini with one tablespoon of oil per tray and toss. Season with salt and pepper.
5. Place the trays in the oven and roast for 13-15 minutes. The tops of the broccolini should be slightly charred, and the stem should be cooked through, but still with a slight bite.
6. Drizzle the lemon juice over the top and serve with additional lemon wedges.

7. Air fryer Chicken Wings

Air Fryer Frozen Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘4’]

This Air Fryer Frozen Chicken Wings recipe is such a great way to cook chicken quickly with no thawing required.

Ingredients

• 1 lb frozen chicken wings
• dry rub or sauce of your choice

Instructions

1. Preheat the air fryer to 400 and spray the basket with nonstick cooking spray.
2. Place the wings in a single layer on the basket. Cook for 20 min. Flip the wings over. Cook an additional 10 min.
3. Toss the wings in your favorite sauce or dry rub and serve immediately.

8. Tagliatelle Porcini Mushrooms

Tagliatelle with porcini mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. It’s an easy dish to make as long as you can find good quality porcini. So definitely worth going mushroom hunting for (even in your local supermarket!).

Ingredients

• 400 g tagliatelle ((14oz) fresh or dried)
• 500 g fresh or frozen porcini mushrooms (17oz) (or 250 g porcini and 250 g cremini. See recipe notes about using dried porcini)
• ½ glass white wine
• 3-4 fresh nepitella (small leafed wild mint sprigs or thyme or parsley)
• 2-3 tbsp extra virgin olive oil
• 2 garlic cloves (peeled)
• 2 tbsp unsalted butter
• salt and pepper (to taste and salt for pasta cooking water)
• Parmigiano Reggiano (grated or vegetarian parmesan (optional))

Instructions

1. Put water on to boil for the pasta. Add salt once it starts to boil.
2. Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
3. Cut the mushrooms into pieces
4. Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
5. Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
6. Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
7. Reduce the heat and add salt and pepper.
8. Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
9. Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
10. Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
11. Serve immediately with grated parmigiano or vegetarian parmesan as required.

9. Baked Tofu Nuggets

Baked Tofu Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [’16’, ’16 nuggets’]

These baked vegan crispy tofu nuggets are easy to make with simple ingredients and so delicious served with your favourite dipping sauce. The whole family will love these!

Ingredients

• 350 g package firm or extra-firm tofu (pressed)
• 3 tablespoons soy sauce or tamari (45 mL)
• 1 tablespoon olive oil or canola (15 mL)
• 2 cloves garlic (minced or 1 tsp garlic powder)
• 2 tablespoons nutritional yeast (8 g)
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/4 tsp salt
• 1 tbsp chickpea flour (5 g)
• 4 tablespoons panko breadcrumbs (30 g + more for coating)

Instructions

1. Start by pressing the block of tofu to remove excess liquid. Use a tofu press or wrap the block in a dish towel or paper towels and place a heavy object on it for 20-30 minutes.
2. Preheat the oven to 400 F (200 C) degrees and line a baking sheet with parchment paper.
3. Add everything except for the chickpea flour and breadcrumbs to a food processor. Pulse a few times until fully combined. Do not over blend so it’s completely smooth, it should be well-mixed but still have some texture to it.
4. Transfer the mixture to a bowl and add the breadcrumbs and the chickpea flour and mix well with a spoon until you have a mouldable consistency. If the mixture is too soft or falls apart, add some more bread crumbs as needed.
5. Form nuggets with your hands and coat with the breadcrumbs on both sides. Place the nuggets in a single layer on the baking sheet.
6. Bake in the oven for 20-25 minutes or until golden and crispy. For more crispiness, spray the nuggets with a little oil. Serve immediately with your favorite dip.

10. Broccoli

How Long to Boil Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT3M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Discover how to get the best, vibrant, crisp, and nutrient-rich broccoli in just minutes. With these simple techniques, you’ll achieve flawless results every time.

Ingredients

• water
• 1 pinch salt
• 1 head of broccoli (9 ounces / 255 grams with stem or 3 1/2 cup chopped florets)

Instructions

1. Bring a large pot of water to a boil, and add a pinch of salt.
2. Meanwhile, cut the broccoli florets into medium bite-sized pieces.
3. Transfer the broccoli and boil the broccoli for 2 to 3 minutes, tops! If you use the stems, boil them for 2 minutes first, then add the florets for another 2 minutes and taste. Taste to see if it is tender enough. It might need a little more cook time, but when you notice that stunning bright green color, it’s time to drain the broccoli in a colander.
4. Season and serve.
5. Let leftovers cool and refrigerate in an airtight container for up to 3 days.

11. Homemade Tomato Sauce

Low Sodium Spaghetti Sauce with Fresh Tomatoes {Vegan} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 1/2 cup servings (makes 5 cups total)’]

This homemade low sodium spaghetti sauce is the perfect lower sodium and sugar-free alternative to store-bought pasta sauces and is so easy to make! Fresh tomatoes, basil, garlic and sun-dried tomatoes fill this authentic Italian-inspired sauce with a mouthwatering flavor and aroma. It’s highly recommended that you make a large batch and freeze it because it won’t last long! {Vegan, gluten-free, low carb & keto-friendly}

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion (diced)
• 4 large garlic cloves (minced)
• 6 large tomatoes (seeded and diced)
• 1/2 cup oil-packed sun-dried tomatoes (drained)
• 1/2 cup fresh basil leaves (minced)
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Salt and pepper to taste ((I typically add 3/4-1 teaspoon of salt, but feel free to adapt it according to dietary preferences))

Instructions

1. Drizzle olive oil into a medium-sized pot. Add the onion, and garlic and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, or until the onion is soft and translucent.
2. Cut the tomatoes into quarters and scoop out the seeds with a spoon. Dice tomatoes into 1 inch cubes. Stir in the diced tomatoes and increase heat to medium-high until it starts to boil.
3. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water evaporates. Monitor closely, reducing heat if necessary and stirring often.
4. Add sun-dried tomatoes into a blender or food processor along with two ladles of the tomato mixture. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.
5. Stir in the minced basil, oregano, red pepper flakes. Add salt and pepper, to taste. Continue cooking until mixture has reached desired thickness and then remove from heat. Serve over cooked pasta with desired add-ins.

12. Dosa

Crispy Dosa Recipe (Plain Dosa) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT540M · Cook: PT30M · Total: PT570M · Yield: [’16’, ’16 Dosa’]

This Dosa Recipe shows how to make traditional South Indian dosa using a fermented batter made from rice and urad dal. The dosa batter is spread thin and cooked until crisp, resulting in light, golden crispy plain dosa (sada dosa) that pairs well with coconut chutney and sambar.

Ingredients

• ½ cup or 100 grams idli rice (or parboiled rice or regular rice )
• ½ cup or 100 grams regular rice
• ¼ cup or 50 grams urad dal ((husked whole or split black gram))
• ⅛ teaspoon or 2 pinches fenugreek seeds ((methi seeds or methi dana))
• 2 tablespoons thick poha ((flattened rice))
• 1½ cups water (– for soaking both rice and lentils)
• ¾ cup water (– for grinding, do add water as required)
• ½ teaspoon rock salt (– edible and food grade or non-iodized salt or sea salt crystals or Himalayan pink salt)
• oil (as required, for cooking dosa)

Instructions Soaking Urad Dal & Rice

1. In a bowl take the idli rice or parboiled rice along with the regular white rice.Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. The video has the recipe ingredients doubled in proportion.
2. To the same bowl, add urad dal and fenugreek seeds.
3. Rinse the rice, lentils and methi seeds together a couple of times and keep aside.
4. In a separate bowl, take the flattened rice.
5. Rinse it once or twice in water and then add rinsed flattened rice to the bowl containing the rinsed rice+lentils+methi seeds.
6. Pour 1½ cups water. Mix. Cover with a lid and soak everything for 5 to 6 hours.

Making Dosa Batter

1. Drain all the water and add the soaked ingredients in a wet grinder jar.
2. Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of batter is also fine.
3. If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.
4. Now take the batter in a large bowl or pan.
5. Add ½ tsp rock salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions.
6. A proper fermentation will double or triple up the volume of the batter and you will see tiny air pockets in the batter with a light sour aroma.
7. Now lightly stir the batter, before you begin to make dosa.

Making Dosa

1. Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ teaspoon oil all over the pan. Do keep the heat on low to low-medium heat, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.
2. Do not spread oil if you are using a nonstick pan, as you won’t be able to spread the batter.
3. Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.
4. Cover it with a lid and cook the dosa on a low to medium heat. Do regulate the flame as per the pan size and thickness.
5. When you see the batter on the top has cooked well and the bottom has become crisp and golden, then sprinkle ¼ to ½ teaspoon oil on the edges and center.
6. With the spoon spread the oil on the dosa.
7. Cook till the base is nicely golden and crisp. The base will leave the pan and the sides will also get separated when it gets cooked.
8. Fold and serve sada dosa hot. Make all dosai this way.

Serving Dosa

1. Serve these crispy plain dosa hot with sambar or potato masala or coconut chutney. Dosa tastes best when served immediately.

Storing Batter

1. Refrigerate leftover batter in an airtight container for 2 to 3 days.
2. Stir gently before use and adjust consistency with a little water if needed. The batter may turn slightly sour over time.

13. Baked Kale Chips

Crispy Baked Kale Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 cups kale chips’]

This is the best baked kale chips recipe! Homemade crispy kale chips are a delicious, healthy snack made with only five ingredients. Roasting kale chips in the oven keeps them crispy for days!

Ingredients

• 6 cups kale leaves ((one bunch, loosely packed))
• 1 Tablespoon olive oil
• ¼ cup almond meal
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 325 degrees F.
2. Lightly grease a large baking sheet, set aside.
3. In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.
4. Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.
5. Place kale leaves into a large mixing bowl.
6. Add 1 TBS olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).
7. If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.
8. Sprinkle the almond meal mixture over the oil-coated kale chips.
9. Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).
10. Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
11. Once brown and crispy, let cool completely on the baking sheet. 
12. Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store. 

14. Rice and Fava Bean Salad

Cold Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’]

The best spring or summer salad of rice and fresh fava beans. The cold rice salad It is tossed with lemon vinaigrette & topped with scallions and lemon zest for a bright pop of flavor.

Ingredients

• 1 C long-grain white rice
• 1 C fresh fava beans (cooked & peeled)
• 3 TB scallions (minced)
• 2 tsp lemon zest
• salt & pepper
• 3 TB olive oil
• 2 TB fresh lemon juice
• 2 tsp dijon mustard
• 1/8 tsp salt
• dash black pepper

Instructions

1. Cook the white rice by your usual method, via stovetop or rice cooker for instance.
2. While the rice is cooking prepare the fava beans, see above and link on how to shell, cook, and peel fresh fava beans.
3. Let the rice cool slightly but you still want it warm so it absorbs some of the vinaigrette and becomes more flavorful.
4. In a medium-sized serving bowl add the cooked rice and fava beans.
5. In a small bowl whisk together the vinaigrette ingredients. Pour over the rice and fava beans. Stir gently to combine.
6. Add the scallions and the lemon zest, stir lightly. Season with salt and pepper to taste. Serve immediately while still slightly warm or cold.
7. This can be stored in the refrigerator for about 5 days. Bring to room temperature before serving and you may need to add additional dressing to bring it back to life.

15. Carrot Pasta Sauce

Creamy Roasted Carrot Pasta Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

If you love the flavor of roasted carrots, this roasted carrot pasta sauce is sure to be your new favorite! It’s incredibly flavorful, thanks to the roasted carrots, parmesan cheese, and tomato paste. With its creamy texture, it’s also the perfect alternative to tomato-based sauces and a great way to incorporate an extra serving of vegetables into your kid’s diet!

Ingredients

• 1 pound carrots (peeled and slice (about 4 large carrots))
• 1/2 medium onion (sliced)
• 3 garlic cloves (minced)
• 2 tablespoons olive oil
• 2 cups reduced-sodium vegetable broth
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons tomato paste
• 1 pound uncooked pasta of choice
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 400 degrees F. Place the carrots, onion, and whole garlic cloves in a single layer on a large baking sheet and drizzle with olive oil. Bake for 20-25 minutes or until tender and caramelized.
2. Transfer the roasted vegetables to a blender, along with the vegetable broth, parmesan cheese and tomato paste.
3. Blend the sauce until smooth and creamy. Season with salt and pepper, to taste.
4. Meanwhile, cook pasta until slightly less than al dente.
5. Drain pasta. Add carrot sauce to the pot with the cooked pasta and toss to combine. Taste the sauce and adjust seasoning if needed.
6. Serve carrot pasta garnished with additional Parmesan cheese and a sprinkle of finely chopped parsley, if desired.

16. Quinoa Swiss Chard Patties

Quinoa Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’18’, ’18 patties’]

These vegetarian quinoa patties are loaded with winter greens like chard, spinach, or kale. Gluten-free, dairy-free, and very easy, these are a great quick dinner option.

Ingredients

• 300 grams (2 cups) cooked quinoa (room temperature or cold)
• 50 grams (2 cups) hardy greens* (finely chopped)
• 10 grams (½ cup) parsley ( finely chopped (a large handful))
• 30 grams (¼ cup) chickpea flour
• 3 large eggs
• ½ medium onion (finely chopped (~70 grams))
• 2 cloves garlic (minced)
• Zest of a lemon
• Juice of a lemon (~3 tablespoons)
• 2 tablespoons olive oil (plus more for cooking)
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon dijon mustard
• ¼ teaspoon hot pepper flakes (optional)

Instructions

1. Add the quinoa, greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest and juice, olive oil, salt, pepper, mustard, and pepper flakes to a large mixing bowl.
2. Use a wooden spoon or spatula to mix very well, making sure no clumps of chickpea flour remain.
3. Heat a large frying pan over medium heat. Once the pan is hot, coat the base with a thin layer of oil.
4. Scoop portions of the quinoa mixture into the frying pan, about 2 tablespoons for each patty. It will be loose, but the eggs will hold it together. Use a spoon to shape the patties into rounder shapes if desired (before flipping).
5. Cook for 2-3 minutes on the first side, until golden brown, before flipping. Press down lightly with the spatula after turning. Cook the second side again for 2-3 minutes, until golden. Repeat until all of the mixture has been cooked.
6. Keep the patties in a warm oven before serving if you’d like, and serve with avocado or any dips and sauces you like. I often serve with tahini garlic sauce.
7. These will keep for a couple of days in the refrigerator in an airtight container, and freeze well. They are excellent both hot and cold.

17. Jalapeno Turkey Burger

Healthy Low Carb Jalapeno Turkey Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1 jalapeño, minced and seeded
• 1/4 cup breadcrumbs
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper
• 4 burger buns
• Toppings: lettuce, tomato, onion, avocado, extra sliced jalapeño (optional)

Instructions

1. 1. In a bowl, combine turkey, jalapeño, breadcrumbs, egg, cumin, paprika, garlic powder, and a pinch of salt and pepper.
2. 2. Mix gently and shape into four patties about 3/4 inch thick.
3. 3. Chill patties 15 minutes if possible to help them hold shape.
4. 4. Preheat grill or skillet over medium heat; cook patties about 5–6 minutes per side until an internal temperature of 165°F (74°C) is reached.
5. 5. Toast buns and assemble burgers with desired toppings.

18. Pickles

Low-Sodium Pickles Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT65M · Yield: [‘6’]

This low-sodium pickles recipe takes minutes to prep and is ready in an hour! For a snack you can feel good about eating, you’ll love these crunchy, flavor-packed bites.

Ingredients

• 12 small pickling cucumbers
• 3 cups white vinegar
• ½ cup apple cider vinegar
• 1 tablespoon whole peppercorns
• 3 tablespoons Stevia ((or other no-calorie sweetener))
• 4 cloves garlic ((minced))
• 1 tablespoon mustard seeds
• 2 teaspoons liquid smoke
• 1 teaspoon red pepper flakes ((optional))
• 2 teaspoons whole cloves
• Fresh dill sprigs

Instructions

1. In a large mixing bowl or measuring jug for easy pouring, add the vinegars, liquid smoke, and sweetener. Mix until the sweetener has dissolved completely.
2. Add the whole peppercorns, garlic, mustard seeds, whole cloves, and red pepper flakes if using. Mix the pickling liquid and set aside.
3. Divide the pickling cucumbers and fresh dill sprigs into two medium-sized jars, then pour the pickling liquid on top.
4. Cover each jar with a lid and give them a small shake to make sure everything is evenly distributed.
5. Place in the refrigerator for at least one hour.

19. Roasted Beets

Balsamic Roasted Beets Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 Servings’]

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Ingredients

• 3 beets (peeled & diced (about 3 cups)*)
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey ((pure maple syrup for a vegan version))

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Grease a large baking sheet or dish, set aside.
3. Peel and cut 3 beets into ½” cubes.
4. Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
5. Spread onto a greased baking sheet in an even layer.
6. Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
7. While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
8. After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
9. Stir until all the beets are evenly coated.
10. Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
11. Remove from the oven and serve warm or store and serve later over your favorite salads.

20. Air Fryer Eggs

Air Fryer Eggs – Hard or Soft Boiled is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 eggs’]

Air fryer eggs, your new favorite way to “boil” eggs! Get all the tips and tricks here!

Ingredients

• 4 large eggs (for small, medium or jumbo eggs, see notes)

Instructions Preheat Your Air Fryer

1. Preheat your air fryer to 270° F to 275° F (132-135°C) for 5 minutes. If your air fryer doesn’t go lower in temperature than 300° F, set it to 300° F (148°C). Important note: We find that testing 1 egg first will help you to find the exact time that works for your air fryer and preference.

Cook the Eggs

1. Add the eggs to the basket, leaving a little space between each one. Close the air fryer.
2. Cook at 270ºF (132ºC) for your desired time and doneness. For soft boiled eggs, cook for 9-11 minutes. For jammy eggs, cook 12-13 minutes. For hard boiled eggs, cook for 13-15 minutes. If you set your air fryer to 300° F (148°C), subtract about 1-2 minutes from your desired cook level listed above.Remember, you’ll need to practice a bit to figure out how long to cook in your particular air fryer.

Ice Bath

1. While the eggs cook, prepare the ice bath. Fill a bowl halfway with ice, then add cold water until the bowl is ¾ filled.
2. Remove the eggs from the air fryer with tongs and set them in the ice bath for about 4-5 minutes, until cool to the touch but not ice cold (this makes them easier to peel).

Peel Eggs

1. Gently crack the egg shells, rolling them a bit along a hard surface to make cracks along all sides. Peel and enjoy right away or store for later. Be sure to refrigerate within 2 hours of cooking.

21. Roasted Salmon with Potatoes

Sheet Pan Salmon with Potatoes and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

This easy one pan salmon dinner is bursting with flavor when drizzled with a tangy red wine vinaigrette.

Ingredients

• 1 pound potatoes (washed and cut into 1 inch dice.)
• 8 ounces button mushrooms (cleaned and cut in half)
• 4 salmon filets
• 1 tbsp olive oil
• salt and black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp whole grain mustard
• 1 teaspoon honey
• 2 tbsp parsley (finely minced)

Instructions

1. Preheat the oven to 400.
2. Brush or spray a baking sheet with oil.
3. Place the mushrooms and potatoes on the sheet and roast for 20 minutes.
4. While the vegetables are roasting, bring the salmon out of the fridge about 15 minutes before the vegetables are ready to be pulled out. Sprinkle with salt and pepper.
5. Remove the tray from the oven and make room for the salmon filets. Roast with the vegetables for 12-15 minutes.
6. While the salmon is roasting, combine all the vinaigrette ingredients in a small bowl and whisk together or place in a mason jar and shake.
7. Serve the salmon and vegetables with a drizzle of the vinaigrette.

22. Veggie Skewers

Grilled Veggie Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.

Ingredients

• 4 medium red onion
• 4 medium zucchini (sliced)
• 2 red bell pepper
• 2 orange bell pepper
• 2 yellow bell pepper
• 2 green bell pepper
• olive oil (for brushing)
• Balsamic vinegar (for serving)
• 1/3 cup olive oil
• 5 cloves garlic (minced)
• 3 tablespoon fresh parsley (minced)
• 3 tablespoon fresh cilantro (minced)
• 1 teaspoon fresh rosemary (minced)
• salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
3. Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
4. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
5. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
6. Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!

23. Avocado Sandwich

Best Ever Avocado Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘1’, ‘1 sandwich’]

I make this delicious Avocado Sandwich frequently when time is rushed and we need a quick healthy meal. It’s made with fresh avocado, juicy tomato, crunchy purple onion, flavorful spices, and my homemade vegan spicy mayo (aka special sauce) all piled high on toasted sourdough bread.

Ingredients

• 2 slices bread (suggestions below)
• 1 tablespoon Homemade Spicy Vegan Mayo (optional)
• 1/2 medium avocado (sliced)
• 1 small tomato sliced
• purple onion (sliced (amount desired))
• 3 tablespoons fresh cilantro (chopped)
• garlic powder
• onion powder
• Tajin Seasoning (optional)
• spritz of lime juice
• 1 package soft silken tofu
• 1 tablespoon healthy sweetener (pure cane, sucanat, maple syrup)
• 1 tablespoon red wine vinegar or fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ teaspoon fine sea salt
• 1-2 tablespoons ground chili paste or sriracha

Instructions

1. I highly recommend toasting your bread, even though it is optional. Toasting adds a delicious flavor and great texture. I have listed some bread options below.
2. Though my homemade spicy vegan mayo is an optional spread for this sandwich, I think you’re going to want to make it, and it only takes 5 minutes. You will find so many other ways to eat it. It makes a great dip and salad dressing as well.
3. So, to begin, take a few minutes and make the special sauce mayo spread while the bread is toasting.
4. Next, slice your tomato and avocado. I prefer to leave it in slices and not mash it.
5. You’ll be using 1/2 of an avocado for each sandwich. To prolong the life of the unused half (if you are only making one) and keep it from going brown too quickly, take a look at my suggestions below in the Notes section.
6. Wash and chop the fresh cilantro, and slice the purple onion.
7. Assemble your sandwich by spreading the spicy mayo on each slice of toasted bread and then layering the slices of tomato and avocado. Add the sliced purple onion and fresh cilantro.
8. Sprinkle with garlic powder, onion powder, Tajin seasoning, salt, and pepper.
9. Spritz with lime juice and then close the sandwich by adding the top layer of bread. Slice (or not), serve, and enjoy!

Spicy Vegan Mayo:

1. Use a package of firm silken tofu (12-15 oz) for this recipe. I prefer the shelf-stable variety that is packed in very little water because it is the creamiest available. Even when using the firm or extra firm block, the texture is perfect for sauces like this. If you are using shelf-stable tofu, which is found on grocery store shelves instead of in the refrigerator section, there is no need to drain the water before using it because there are literally only a few drops when you open the carton.
2. On the other hand, if you are using the refrigerator-type of tofu, be sure you have the softest texture available, and drain it before using. To do this, open the container and pour out the water it is packed in, then place the tofu block on a towel for a few minutes to release more of the water content before using.
3. Place all of the ingredients into a blender or food processor and blend until you get a nice creamy texture. This usually takes about 1 minute or so. It will thicken up even more when chilled.
4. IMPORTANT NOTE: Personally, I blend all of the ingredients except the hot sauce because this recipe makes almost 2 cups of mayo. That’s a lot! I like to have the non-spicy version on hand for dips, coleslaw, and potato salad. Then, I can easily stir in the hot sauce for the spicy mayo right before using it on sandwiches and wraps.

24. Baked Chicken Tandoori

Easy Tandoori Chicken Tikka Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘4’]

Oven baked tandoori chicken tikka that taste as delicious as the ones made in tandoor! Learn the tips and tricks to make them easily with simple ingredients in your kitchen. You can also make these chicken tandoori skewers without an oven, on a pan.

Ingredients

• 500 grams boneless chicken breasts or thighs ((1.1 lb))
• 1 tablespoon ghee or melted butter ((for basting))
• 2 inch cinnamon stick ((for the smoke))
• 2 teaspoons baking soda ((to tenderize chicken))
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons ginger garlic paste ((divided))
• 2 teaspoons lemon juice
• 2 teaspoons mustard oil
• 1 teaspoon Kashmiri chili powder
• ½ teaspoon chili powder (or cayenne pepper)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoons yogurt
• 2 teaspoons besan (or chickpea flour)
• 1/2 cup Mint chutney

Instructions Tenderize the chicken breast

1. Skip to the next step if using thighs or legs.Clean the chicken and dice into 1½ inch cubes. Mix in baking soda and keep aside for 20 minutes.
2. Rinse a couple of times and drain the water completely. Use kitchen towels to wipe the chicken dry.

First marination

1. Add salt, pepper, ginger-garlic paste and lemon juice.
2. Mix and let it marinate for 10 minutes while you prepare the second marinade.

Tandoori marinade

1. Take Kashmiri chili powder in a small bowl. Heat mustard oil and add. Mix and let it cool.
2. Add all the ground spices and yogurt. Whisk everything together and add to the chicken. Mix well.
3. Roast besan on a low flame for 3 to 5 minutes until you get a nutty aroma. Let it cool and add to the chicken. Mix and refrigerate.
4. Let it marinate for a minimum of 30 minutes.

“Smoked” tandoori chicken tikka (optional)

1. Break up the stick of cinnamon and heat the pieces on direct fire until they are red hot. Place in a small bowl inside the bowl of marinated chicken.
2. Quickly drizzle a spoon of oil or ghee to produce smoke and cover the bowl with a lid.
3. Let it smoke for about 10 minutes. (You can do this either before refrigerating and leave it in while marinating. Or do it 10 minutes before roasting.)

Assemble and bake

1. Preheat the oven to 230°C/446°F.
2. Thread the chicken cubes onto skewers. Place the skewers on a baking tray. Prop them on the edges of the tray in such a way that the chicken cubes don’t touch the bottom of the tray.
3. Bake in the oven for 10 minutes on “roast” setting.
4. Take out the tray and baste the chicken tikka with ghee/melted butter.
5. Change the oven setting to broil. Return the tray to the oven and cook for 10 minutes.
6. Serve with mint chutney.

Tandoori chicken kebabs without oven

1. You can cook this tandoori chicken tikka on a grill pan or frying pan, too.
2. Marinate in the same way as above, but skip the besan. Thread the marinated cubes of chicken leaving a little gap between the pieces (not so close together as in the oven recipe).
3. Add a tablespoon of oil in the pan. Place the skewers and cook on high flame for 5 to 8 minutes on each side, until browned. KEEP BASTING the chicken with hot oil or melted butter while cooking.
4. Do you want the chicken tikka fry to be charred (restaurant-style)?Cook them on direct flame for about 2 to 3 minutes after removing from the pan. Keep turning the skewers to expose all the sides to the flame.

25. Cabbage and Carrot Salad

Cabbage and Carrot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT20M · Yield: [‘4’]

This delicious cabbage and carrot salad is made with very few ingredients and a tasty dressing. Comes together in under 15 minutes. Perfect side.

Ingredients

• 2 cups green cabbage (shredded)
• 2 cups purple cabbage
• 2 medium carrots (grated or julienned)
• 2 tbsp. apple cider vinegar
• 2 tbsp. olive oil
• ½ tsp. garlic chopped
• 1 tsp. brown sugar
• ¼ cup fresh parsley (chopped optional)
• Salt and pepper (to taste)

Instructions

1. In a large mixing bowl, combine the shredded cabbage (both the types), grated carrots, and parsley (if using).
2. To prepare the dressing, in a small mixing bowl, whisk together olive oil, apple cider vinegar, brown sugar, finely chopped garlic, salt, and pepper.
3. Pour the dressing over the cabbage and carrot mixture and toss to combine.
4. Let the salad sit for about 10 minutes to allow the flavours to develop.
5. Serve chilled. Your delicious cabbage and carrot salad is ready to serve.

Optional additions

1. To add some crunch, you can add some chopped nuts like almonds, peanuts or walnuts.
2. For a sweeter taste, you can add some dried cranberries or raisins.

26. Fajita Seasoning

Salt-Free Fajita Seasoning is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 Servings’]

I love making homemade seasoning blends as you can customize them to suit your preferences. This Salt-Free Fajita Seasoning lets you add your own salt to taste or completely eliminate it.

Ingredients

• ½ Tbsp cornstarch
• 1 Tbsp chili powder
• 1 tsp paprika
• 1 tsp white sugar
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp ancho chili powder
• ½ tsp fresh ground pepper

Instructions

1. To make your own fajita seasoning mix, in a small bowl, stir the cornstarch, chili powder, paprika, white sugar, onion powder, garlic powder, cumin, cayenne pepper, ancho chili powder and black pepper together.
2. Use 1 – 1 ½ Tbsp to season 1 pound of chicken or beef cut into strips before cooking.
3. Add 1 tsp to the peppers and onions while they are cooking.

27. Homemade Salsa

Homemade Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups ripe tomatoes, diced
• 1/2 cup onion, finely chopped
• 1 small jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1 tablespoon olive oil (optional)
• 1/4 teaspoon black pepper

Instructions

1. 1. In a medium bowl, combine tomatoes, onion, jalapeño, cilantro and garlic.
2. 2. Stir in lime juice, olive oil (if using), salt and pepper.
3. 3. Mix thoroughly and let flavors meld for 15–20 minutes.
4. 4. Taste and adjust seasoning, then serve with chips, tacos, or as a topping.

28. Baked Fish

Easy Low Carb Baked Fish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘1’]

Low carb healthy baked fish uses tasty seasonings and herbs to make the perfect meal. This diabetes friendly recipe is ready in under 30 minutes.

Ingredients

• 3 oz Fish fillets- 1 per person
• ¼ tsp Seafood seasoning of choice (I use Old Bay Low Sodium Seasoning)
• Paprika
• Salt and pepper
• Lemon quarters

Instructions

1. Preheat oven to 375 degrees.
2. Line a baking pan with parchment paper or foil.
3. Place fillets on pan and season liberally with seafood seasoning, paprika, salt and pepper.
4. Bake for 25 minutes or until fish flakes easily.
5. Serve with lemon quarters.

29. Chicken Tenders

Chicken Tenders With Balsamic Vinegar Glaze – Clean Eating is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken tenders
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. 2. In a shallow dish, mix breadcrumbs, parmesan, garlic powder, paprika, salt and pepper.
3. 3. Dip each chicken tender into beaten egg, then coat with breadcrumb mixture.
4. 4. Place on baking sheet and drizzle with olive oil if desired.
5. 5. Bake 12–15 minutes, turning halfway, until golden and cooked through.
6. 6. In a small saucepan, whisk balsamic vinegar and honey; simmer 2–3 minutes until glossy. If needed, whisk in cornstarch slurry to thicken.
7. 7. Brush or toss warm tenders with glaze.
8. 8. Serve with a simple side or dipping sauce.

30. Dal Tadka

Masoor Dal Tadka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘4’, ‘4 servings’]

A flavorful dal made with a base of red lentils, onions, and tomato finished with a crispy garlic oil (tadka).

Ingredients

• 1 cup split red lentils ()
• 3 cups water (plus more if needed)
• 1/2 teaspoon ground turmeric
• 1 tablespoon canola oil (or ghee)
• 1 teaspoon cumin seeds
• 1 large red onion (halved, peeled, and finely diced)
• 2 garlic cloves (finely minced)
• 1 serrano chili (slit in half lengthwise)
• 1 plum or roma tomato (diced with the juices)
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon kashmiri chili powder (optional)
• Salt and black pepper (to taste)
• 1 tablespoon canola oil (or ghee)
• 1 large garlic clove (thinly sliced)
• 1 teaspoon brown or black mustard seeds (optional)
• 1 handful fresh cilantro (minced)
• 1 lime (for serving)
• Cooked white rice or chapati (for serving)

Instructions Make the Masoor Dal:

1. In a fine mesh strainer, rinse 1 cup split red lentils with water a few times to remove any dirt or debris. Drain the lentils and transfer to a medium (3-quart) stock pot with 3 cups water.
2. Set the stock pot over high heat and bring to a boil. Using a spoon, skim off any of the white foam that comes to the surface.
3. Stir in 1/2 teaspoon ground turmeric. Reduce the heat to medium-low and simmer for 15 – 25 minutes, or until the lentils are extremely tender and have disintegrated into a somewhat mushy, soupy consistency but still retain some texture. Note: If you notice the water has reduced too much, you can add up to an additional 1/2 cup to 3/4 cup of water until it’s reached your desired consistency.
4. Meanwhile, set a saute pan with 1 tablespoon canola oil over medium heat. Add in 1 teaspoon cumin seeds and saute until they begin to sizzle.
5. Immediately add 1 large red onion, finely diced, and saute for about 8 – 10 minutes until onions are soft, translucent in the middle, and lightly browned on the edges. Note: You’re looking for a golden brown color here, not burnt onions.
6. Add 2 garlic cloves, finely minced, and 1 serrano chili, and saute for 1 minute until aromatic.
7. Stir in 1 plum or roma tomato, diced. Simmer until the tomatoes break down and the tomato-onion mixture resembles a thick, almost paste-like consistency, 7 – 8 minutes.
8. Add 1 teaspoon garam masala, 1 teaspoon ground coriander, and 1/2 teaspoon kashmiri chili powder (if using). Season to taste with Salt and black pepper. Note: At this point, the mixture should taste slightly saltier and full of spice than you’d like it. Once you add the lentils, the flavor will be diluted, so feel free to adjust as necessary if you want more spice or salt.
9. Once the lentils are cooked, add them to the saute pan and stir, simmering for 1 minute. Season again with salt, pepper, or other spices if necessary.

Make the Crispy Garlic Tadka:

1. While the lentils simmer with the aromatics, set a small pan with 1 tablespoon canola oil over medium heat.
2. Add 1 large garlic clove, thinly sliced, and let sizzle until they just begin to turn a pale golden brown color on one side. Flip the garlic and cook on the other side until both sides are pale golden, about 2 minutes.
3. Add 1 teaspoon brown or black mustard seeds (if using). Once the seeds sizzle and pop, about 10 to 15 seconds, immediately take the tadka off the heat and pour over the dal.

Finish the Dish:

1. Garnish with 1 handful fresh cilantro and a squeeze of lime. Divide amongst serving bowls and serve immediately with rice or chapati.

31. Farro Salad

Easy Farro Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 1.5 cup servings’]

An Easy Farro Salad Recipe filled with vegetables and a tangy vinaigrette. The perfect vegetarian side that’s flavorful and filling.

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup onion
• 1 tablespoon minced garlic
• 1 cup dry farro
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 1 ½ cups low sodium chicken broth (or water)
• 1 cup diced red bell peppers
• 1 cup halved cherry tomatoes
• 1 cup halved black olives (low sodium)
• ½ cup finely diced celery
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• ¼ cup white wine vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder

Instructions

1. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat.
2. Sauté the onions and garlic for 4 minutes or until translucent.
3. Add 1 cup of dry farro to the pot and stir to combine. Add black pepper, salt and water. Cook the farro according to the directions on the back of the packaging, we like to cook it a bit more al dente so it can soak up the dressing.
4. While the farro is cooking, mix together the dressing in a small bowl.
5. Once the farro has cooked and absorbed the liquid, remove from the heat and let it come to room temperature.
6. In a large bowl, combine the cooked farro, bell peppers, tomatoes, olives, celery, basil, and parsley. Mix together until evenly incorporated.
7. Pour the dressing over the farro salad and mix together with a large serving spoon.
8. We like to refrigerate the farro salad for 10 minutes to give it a nice chill and allow the flavors to combine but this is not necessary and it can be served immediately.
9. Serve alongside your favorite grilled chicken or eat as is and enjoy!

32. Baked Corvina

Baked Corvina Recipe with Lemon Pepper Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This baked corvina recipe with a fantastic lemon pepper crust is an easy, healthy way to enjoy fillets of this delicious white fish!

Ingredients

• 16 ounces corvina fillets
• 8 teaspoons butter
• 4 Tablespoons lemon juice
• 1/4 teaspoon lemon-pepper seasoning
• 1/2 teaspoon garlic powder
• 1/8 teaspoon sweet paprika
• Sea salt to taste
• Lemon wedges optional

Instructions

1. Preheat oven to 350 °F.
2. Pat fish fillets dry and place in a baking dish or pan sprayed with cooking spray.
3. Pour lemon juice over fish fillets.
4. Evenly sprinkle remaining ingredients over fish using a gentle handle or fingers.
5. Place tabs of butter on top of the fish fillets.
6. Bake uncovered for 15-20 minutes or until fish turns white and flakes with a fork. The internal temperature should reach 145 °F.
7. Serve with lemon wedges, if using.

33. Quinoa Farro Salad

Qunioa Farro Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 people’]

Whole grain salad with black beans and sweet red peppers. 

Ingredients

• 1 Cup Quinoa
• 1 Cup Farro
• ½ Cup Lentils
• 1 Can Black Beans (Rinsed)
• 1 whole Red Bell Pepper (chopped)
• ½ cup Chopped Red Onion
• ¼ Cup olive oil
• 2 Tablespoons white wine vinegar
• 1 zest of lime
• 1 juice of lime
• 1 clove garlic
• ¼ teaspoon red pepper flakes
• 1 juice of lime or lemon
• ¼ teaspoon dried oregano
• 1 teaspoon honey
• 2 Tablespoons chopped chives
• 1/4 cup chopped cilantro

Instructions Cook the Grains

1. Rinse the quinoa well and drain. Place in a pot with 2 cups of water. Bring to a boil. Simmer, covered for 15 minutes. Fluff with a fork. Let cool slightly and spread out onto a plate to finish cooling. 
2. Rinse the farro and drain.  Place farro in a pot with enough liquid to cover. Simmer for 25-30 minutes until soft, but still has a bit of a bite. Drain and spread farro on a plate to cool.
3. Rinse lentils and drain. Place lentils in a pot with 3 cups of water. Bring to a boil and simmer for 20 minutes until lentils are soft but still has a bit of a bite. Drain and spread lentils on a plate to cool. 

Vinaigrette

1. In a blender combine olive oil, vinegar, zest, juice, garlic, red pepper flakes, oregano and honey. Blend until well mixed.

Assemble the Salad

1. In a large bowl, place quinoa, farro, lentils and black beans, pepper and onion.  Pour vinaigrette over ingredients. Stir gently to coat.
2. Add fresh chives and cilantro. Stir gently.
3. Just before serving squeeze fresh lime juice or fresh lemon juice over salad. (optional) 

34. Bulgur

Bulgur Wheat Cooking Instructions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

My personal preference is to cook bulgur in a rice cooker or steamer, because it simplifies everything. I add bulgur, water, press the button, and walk away. For bulgur, I usually use the brown rice setting, though the white rice setting works too.

Ingredients

• 1 cup dry bulgur
• 2 cups water
• 1 pinch salt (optional)

Instructions Stovetop Instructions

1. Add 1 cup bulgur to 2 cups water in a saucepan on the stove. Add a pinch of salt if desired.
2. Bring to a boil, cover, and simmer for 12 – 15 minutes or until tender.

Rice Cooker Instructions

1. Place 1 cup bulgur and 2 cups water in cooker. Press brown rice button setting and allow to cook.

Instant Pot Instructions

1. To make bulgur in your Instant Pot, set the temperature to 400°F for 4 minutes.
2. Once it finishes, allow a natural release for 10 minutes.

Microwave Instructions

1. Mix 1 cup of bulgur with 2 cups of water or broth in a microwave-safe bowl. Place a microwave-safe lid or plate on top to prevent splattering. Cook on high for 10-12 minutes. The time may vary depending on your microwave power.
2. After cooking, let it sit for 5 minutes to fully absorb the liquid. Fluff the bulgur with a fork and serve.

35. Salmon and Potatoes

Easy Salmon & New Potatoes Tray Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

Quick, easy and nutritious one-pan family dinner for any day of the week. 

Ingredients

• 750 g new potatoes/baby potatoes/Jersey Royals (scrubbed, unpeeled, halved or quartered if large)
• 4 salmon fillets (skin on) (see notes)
• 2-3 spring onions (finely sliced)
• 1 tsp (heaped) dried thyme or leaves taken off few sprigs of fresh thyme (see notes)
• 1 lemon
• 2 tbsp rapeseed or olive oil
• salt, pepper

Instructions

1. Preheat the oven to 180C/350F/Gas mark 4.
2. Scrub your potatoes but leave them unpeeled. Halve or quarter bigger ones and leave the really small ones whole trying to keep them similar size so that they roast evenly.
3. Put them in the roasting tray with olive oil, thyme and good amount of salt and pepper. Give them a mix with your hands making sure they are evenly covered with oil and seasoning and put into preheated oven for 20 min.
4. After 20 minutes take the roasting tray with the potatoes out of the oven and give the potatoes a little shake (you might need to use spatula if they got a bit stuck to the bottom) and put your salmon fillets on top (skin down).
5. Sprinkle the fillets with juice squeezed out of half a lemon , season with some salt and pepper and put back in the oven for 13-15 min or until salmon fillets are cooked  (the timing will depend on the thickness of your fillets). The fish should be just opaque.
6. Take baking tray out of the oven and sprinkle salmon and potatoes with some spring onions.
7. Serve with sides of your choice and extra lemon wedges.

36. Refried Black Beans

Low Sodium Refried Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’]

These low sodium refried beans are so versatile, you can serve them in tacos, on nachos, lettuce wraps, or even as a dip. I highly recommend you add a layer of these onto your tacos the next time you make them. This is a double recipe and can be cut in half.

Ingredients

• 2 15 oz cans black beans (do not drain)
• 1.5 tsp cumin
• 1 tsp paprika
• 3/4 tsp garlic
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• Salt (to taste)
• pepper (to taste)
• 2 tbsp onion (minced)
• 1 tbsp lime juice (fresh squeezed)
• 1.5 tbsp dairy free butter
• 1 tbsp organic garlic infused olive oil
• 2-4 tsp jalapeño (seeds removed, add to taste)

Instructions

1. First, open can(s) of beans and DO NOT DRAIN.
2. Next, add beans with canning liquid and all other ingredients to a medium-sized saucepan, and cook over medium high heat, stirring well and frequently to prevent sticking.
3. Then, bring beans to a boil and simultaneously reduce to low-medium once they are boiling. Next, simmer for about 10 minutes, stirring occasionally. *If beans continue to boil after reducing heat, then further reduce heat to low.
4. Lastly, once sauce begins to thicken, then use potato masher *or large fork, to press down beans and mash them into the consistency of refried beans. After beans are mashed, continue to cook on low heat for an additional 5 minutes, stirring constantly. Serve immediately.

37. Air Fryer Shrimp

Air Fryer Shrimp No Breading Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘4’]

Air fryer shrimp no breading is great for fish tacos, or a low carb meal for dinner. Tossed with paprika, cajun seasonings for a spicy flare.

Ingredients

• 2 cup shrimp (large, raw, shells removed, tails on or off)
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp Old Bay

Instructions

1. Rinse shrimp and lay on a few paper towels. Fold over and gently press down to absorb the water on the outside of them. Preheat air fryer to 380 degrees F. for 5 minutes.
2. Put them into a bowl and drizzle with olive oil and toss to coat. Sprinkle with seasonings above, or of your choice. Toss to coat.
3. Pour into basket and spread out so they’re overlapping the least amount. Air fry for about 5 -6 minutes tossing halfway thru just until they are lightly pink (you don’t want to overcook them). Timing will depend on how large they are.
4. Taste, season with salt and pepper if desired and enjoy in tacos or over rice.

38. Lentil Soup with pasta

Umbrian Lentil Soup with Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘4’]

An easy and nutritious traditional one-pot vegetarian/vegan pasta and lentil soup recipe from Umbria in Central Italy. An authentic Italian pasta recipe.

Ingredients

• 7-9 ounces small green/brown lentils (I used Umbrian lentils from Cascia. You can use French puy lentils)
• 9 ounces pasta (You can use ditalini, broken linguine, maltagliati or sagnette. I used sagnarelli )
• 1 onion (peeled and finely chopped)
• 2 stalks celery (finely chopped)
• 1-2 carrots (finely chopped)
• 2 garlic cloves (peeled and chopped)
• 1 sprig fresh rosemary (chopped leaves)
• 3-4 tbsp extra virgin olive oil.
• 1 tbsp tomato concentrate
• 2 pints warm water or vegetable stock (I used half and half)
• salt (to taste)
• Freshly ground black pepper. (as required)

Instructions

1. Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Wash and chop the rosemary leaves. Rinse the lentils under running water to remove any impurities (like stones). Umbrian lentils don’t need pre-soaking. If you use another kind, check the packet to see if you have to soak them first. Small lentils are better. Red lentils not so good as they get mushy.
2. Saute the onion, carrots and celery with the olive oil in a deep heavy pan or Dutch oven (I used my Dutch oven). When the veggies start to soften add the garlic, rosemary and tomato concentrate. Mix everything together. Let it cook for another minute and then add the lentils and cover with warm water and vegetable stock. (I used half and half). Let the soup simmer for about 20-30 minutes.
3. Add salt to taste and then add the pasta. Continue cooking until the pasta is ready.  Stir every now and again to prevent sticking. Serve with a little olive oil and ground black pepper as required.

39. Vegan Chicken Nuggets

Vegan Chicken Nuggets (Crispy & Crunchy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’35’, ’35 servings’]

Prepare to be blown away by these Crispy and Crunchy Vegan Chicken Nuggets, that are my vegan version to popcorn chicken! They’re so flavourful on the inside with the best texture thanks to some key tips and marinating the tofu. They’re bound to be a part of your meal prep rotation – I made them three times in one week!

Ingredients

• 1 lb block tofu (pressed and drained of liquid)
• ¼ cup light soy sauce + 1 tablespoon (or liquid aminos or tamari (any is fine))
• ½ cup filtered water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon nutritional yeast (if you don’t have this, that’s okay)
• ¾ cup any nut milk (or ANY vegan milk (I used unsweetened almond milk))
• 1 ½ teaspoons apple cider vinegar (or regular vinegar)
• 1 cup all purpose gluten free flour mix (or regular flour (I used Bob’s Red Mill’s Gluten Free All Purpose Baking Flour))
• 1 ¼ cup gluten free breadcrumbs
• 3 teaspoons smoked paprika
• 3 teaspoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ¼ cup of oil (if pan-frying, if not, instructions for baking are below)

Instructions

1. Take your pressed tofu and slice it in half length wise (so you end up with two large slices the same length and width as the original). Tear the tofu into 1 inch cubes. I like to use a ruler to help me measure the first tear, then use that as a guide, but it doesn’t seem to be exactly 1 inch.
2. In a bowl or glass tupperware, add all the marinade ingredients and stir to combine. Taste it, you can add more liquid aminos if you want yours saltier, or more water. Add in tofu and stir to combine so all the tofu is coated. Marinade for at least 15 minutes, but up to overnight. While marinating, prepare your bowls with the flour, the buttermilk, and the crumbs.

Batter & Crumb Mixture

1. In a bowl, add the nut milk and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.
2. Add the flour to its own bowl and line up side by side.
3. In a bowl add all the crumb mixture ingredients. You can use gluten free panko breadcrumbs or make your own by food processing 1 ¼ cups of brown rice krispies. Line up in a bowl beside the buttermilk. Line a baking sheet beside that – this is where you’ll place your tofu pieces before pan-frying them, or layer them to bake them.

Putting it All Together

1. Take one tofu piece from the marinade. Dip it into the flour, shaking off all the excess flour, then into the buttermilk. Shake off the excess buttermilk, then dip it back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip it into the crumb mixture, roll around, and place on the baking sheet.
2. Once you get the hang of it, you can add several pieces at a time (I do like 10 pieces maximum at a time). This battering process is very forgiving!
3. When you’re done all the pieces, it’s time to cook them.

Cooking the Tofu

1. Heat ¼ cup of oil in a baking over medium high heat. When oil is hot, add one piece of tofu. Cook for 1 ½ minutes on each side (check for browning) or until golden brown, then flip and cook for another 1 ½ minutes on the other side. Remove to a paper towel to absorb the excess oil.
2. Continue to cook the rest, but you can now add several pieces of tofu now that you’ve tested that the oil is hot and you have your cooking time figured out. Don’t overcrowd the pan since it’ll reduce the temperature the oil, making them not as crispy. It’s best to leave enough space between each piece of tofu.
3. Continue unti you’ve cooked all of the tofu. Allow to cool slightly, then serve immediately by itself, or with a dipping sauce. You can also add these to tacos, sandwiches and many other uses!
4. To BAKE these: Preheat the oven to 400F/200C. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once way at the halfway mark. Serve and enjoy!

40. Spanish Rice and Beans

Low Sodium Spanish Rice and Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This Low Sodium Spanish Rice and Beans packs great flavor with far less sodium than most recipes. This quick and easy recipe is ready in just 30 minutes from start to finish making it a great busy weekday choice!

Ingredients

• 1 tablespoon avocado oil
• 1 cup white rice (uncooked, rinsed well)
• 1 cup onion (chopped)
• 1 ½ cups water (or low sodium chicken or vegetable broth)
• ½ cup tomato sauce (unsalted )
• 1 ½ tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 15 ounces canned pinto beans (rinsed and drained)

Instructions

1. Heat oil in a large nonstick skillet set over medium heat. Add the rice and onion and toast for 3 to 4 minutes, stirring frequently, until the rice is golden and the onion is tender.
2. Add in the broth, tomato sauce, and spices and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until the rice absorbs the liquid and is fluffy. Do not remove the lid or stir while cooking.
3. Remove the skillet from the heat, remove the lid and taste, adjusting the seasonings as desired. Stir in the beans and cover. Allow to sit for an additional 5 minutes, until warmed through.

41. Cauliflower Rice

Easy Cauliflower Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Great for meal prep—stock your refrigerator or freezer with this ready-to-cook, 5-minute side dish that goes with just about anything.

Ingredients

• 1 head cauliflower
• 1 tablespoon olive oil (ghee, or bacon fat)
• sea salt
• fresh ground pepper

Instructions

1. Cut the cauliflower into large florets.
2. Pulse cauliflower in a food processor with the chopping blade, rice cauliflower using the shredding blade on the food processor, or grate by hand on a box grater.
3. Heat fat in a large frying pan or skillet over medium heat. Add cauliflower rice and saute until just cooked through (about 5 minutes). Season with salt and pepper to taste.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.