56 Healthy Winter Recipes To Make Cold Nights Cozy

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. Vegan Turkey

Vegan Turkey Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT85M · Total: PT100M · Yield: [‘6’, ‘6 servings’]

My Vegan Turkey Roast is always a hit with guests during the holidays! It’s tender, easy to slice, golden and crispy on the outside, with a savory mix of rosemary and thyme. The best part? You can prep it ahead of time, making Thanksgiving or Christmas dinner a breeze!

Ingredients

• 15 oz can chickpeas (drained and washed)
• 1 cup vegan chicken broth (or vegetable broth)
• 2 tbsp nutritional yeast
• 2 tbsp coconut oil (melted)
• 2 tsp vegan poultry seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• 1½ tbsp soy sauce (reduced sodium)
• ⅛ tsp salt
• ¼ tsp pepper
• 1 tsp rosemary (dried)
• 1 tsp thyme (dried)
• 1½ cup vital wheat gluten
• ½ cup vegan chicken broth (or vegetable broth)
• 2 tbsp vegan butter (melted)
• 2 tbsp soy sauce
• ½ tsp vegan poultry seasoning
• 1 tsp garlic powder
• 1 tsp thyme (dried)
• 1 tsp rosemary (dried)

Instructions

1. Place all ingredients, except for the vital wheat gluten, into a high-speed food processor and blend until smooth.
2. Add this mixture to a mixing bowl and stir through the vital wheat gluten, using your hands to bring the dough together and knead for 1-2 minutes. Shape into a loaf.
3. Wrap the loaf in foil and place in a steamer basket over boiling water. Steam for 1 hour.
4. Remove foil and allow to cool.
5. Preheat the oven to 350 degrees F / 180 C.
6. In a small bowl whisk together all basting ingredients.
7. Place the “turkey” into an oven dish and pour the basting liquid over it. Use a spoon to scoop up the sauce and cover the “turkey” with the liquid.
8. Cook in the oven for a total of 25 minutes, removing from the oven every 10 minutes to scoop and coat with the sauce.
9. Remove from the oven, allow to rest for 5 minutes before slicing with a serrated knife.
10. Serve with your favorite roasted vegetables.

2. Detox Vegetable Soup

Detox Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’]

Detox Vegetable Soup. A healthy soup filled with vegetables, herbs, in a warm broth. How to make the best vegetable soup! 

Ingredients

• 1 Tablespoon Extra-Virgin Olive Oil ((can add more if desired))
• 1 large Onion ((diced))
• 6 Garlic Cloves ((minced))
• 6 Carrots ((sliced))
• 6 small-medium Yukon Gold Potatoes ((bite-sized pieces))
• 1 large Sweet Potato ((peeled and cut into bite-sized pieces))
• 1 teaspoon Salt
• 1 teaspoon Pepper
• (2) 14.5 ounce cans Crushed or Diced Tomatoes
• 32 ounces Vegetable, Chicken or Beef Broth
• 1 cup Corn ((may use frozen))
• 1 small Zucchini ((optional — sliced or into ribbons))
• 1 cup Green Beans ((optional))
• 1 teaspoon Dried Thyme
• 2 teaspoons Dried Parsley
• 1 teaspoon Dried Basil ((or 1 Tablespoon fresh basil))
• 1/2 teaspoon Red Chili Flakes
• Grated Parmesan Cheese ((optional))

Instructions

1. Heat a large pot over medium high heat. Add oil. Add diced onion and cook for about 8 minutes. Stir in garlic and cook for 1 minute. Stir in carrots, potatoes, and sweet potatoes. Sprinkle with salt and pepper. Cook for 1-2 minutes longer. 
2. Stir in tomatoes and broth. Add corn, zucchini, green beans, thyme, parsley, basil, and red chili flakes. Reduce heat to low, cover, and heat for 25 minutes. 
3. Check for seasonings. May want to add 1 teaspoon of salt or garlic salt. Sprinkle with freshly grated parmesan cheese. 

3. Spiralized Butternut Squash with Vegan Sausage

Butternut Squash Noodles With Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Colorful butternut squash noodles are tossed with spaghetti, kale, plant-based Italian sausage, and fresh sage in this quick and comforting dinner recipe. Vegan and easily made gluten-free, this spiralized butternut squash dish is on the table in just 30 minutes!Recipe adapted from Best Butternut Squash Spaghetti.

Ingredients

• 1 large butternut squash neck (about 14 oz.)
• 6 ounces dry spaghetti or angel hair pasta
• 3 links vegan Italian sausage (see Note 2)
• 1 Tablespoon olive oil (see Note 1)
• 3 cloves garlic, minced
• 3 Tablespoons chopped fresh sage (about 8 large leaves)
• pinch of crushed red pepper flakes, optional
• sea salt (to taste)
• ⅔ cup dry white wine (a tart and crisp variety such as Sauvignon Blanc; see Notes)
• 1 bunch kale, chopped (thick stems removed)
• ⅓ cup non-dairy milk, plain and unsweetened (such as soy or almond)
• 1 Tablespoon stoneground mustard
• 1½ to 2 ounces grated vegan Parmesan cheese ( I used Violife)

Instructions

1. Cook the pasta in salted water according to package instructions. Drain in a colander.
2. If using whole sausage links, crumble into bite-size chunks, and set aside.
3. Cut through the butternut squash to separate the neck from the lower, round part. We only need the neck of the squash for the spiralizer (save the other part to roast or add to a soup). Peel the neck of the squash and spiralize it on a thin noodle setting. Use kitchen scissors to cut the strands into a length similar to spaghetti.
4. Preheat a large saute pan over medium heat, and add the oil. Cook the sausage for 4 to 5 minutes or until browned. Add the garlic, sage, red pepper flakes, and a pinch of salt. Stirring, cook for 1 minute.
5. Add the butternut squash noodles to the pan, and toss to combine. Add the wine, cover, and cook until the squash is just starting to soften, about 3 minutes.
6. Add the kale and toss to combine. Stir in the milk and mustard and simmer for 2 to 3 minutes. Add about half of the pasta and toss to combine. Add the cheese and remaining pasta and toss again. Taste and adjust seasonings as desired. Serve hot.

4. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

5. Butternut Squash and Chickpea Curry

Butternut Squash Curry with Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 people’]

Butternut Squash And Chickpea Curry is a delicious, warming, and affordable Indian dish featuring squash, chickpeas, warming spices, and creamy coconut milk.

Ingredients

• 100 g dried chickpeas (soaked overnight) ((or 300 g canned chickpeas))
• 2 tbsp ghee
• 1 large onion ((small diced))
• ½ TSP cumin seeds
• 1 tbsp garlic and ginger paste
• 1 TSP garam masala
• ½ TSP turmeric
• ½ TSP brown sugar
• 1 TSP salt
• 1 red chili ((finely chopped))
• 3 large tomatoes ((diced))
• 700 g butternut squash ((diced))
• 1 cup coconut milk
• 1½ cup vegetable stock
• ½ cup chopped coriander

Instructions

1. If using dried chickpeas, soak them overnight with plenty of water. Drain the chickpeas and place them in a pan with plenty of water over medium heat and bring to a boil. Lower the heat and cook for 45-50 minutes or until softened. Drain the chickpeas and set them aside.
2. Place a large heavy-based pan or Dutch oven on medium heat, and add the ghee.
3. Add the onions and sauté for a few minutes, until translucent.
4. Once the onions are soft, add the cumin seeds, and sauté for 30 seconds.
5. Add the garlic&ginger paste and quickly sauté before adding the sugar, garam masala, turmeric, and salt.
6. Cook the spices until fragrant, for about a minute, and then stir in the tomatoes and red chilies.
7. Add the chickpeas(canned or pre-cooked) along with the diced squash, and give them a good stir.
8. Pour in the coconut milk and stock, add the chopped coriander, and stir well.
9. Put a lid on, bring it to a boil and gently simmer on low heat for 45 minutes, until the butternut squash is tender and the sauce has thickened.

6. Winter Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’]

Winter salad is fruity, crunchy and colourful. It is made using fresh seasonal produce, dried fruit and seeds and has a citrusy dressing.

Ingredients

• ½ the juice of a lime
• 2 tbsp white wine vinegar
• 3 cups green salad leaves
• 1 cup red cabbage
• ½ of an orange
• ¼ of a pomegranate
• 1 tbsp golden raisins
• 1 tsp toasted sesame seeds

Instructions To prepare the dressing

1. Squeeze the juice of half a lime into a small bowl or glass. Add around 2 tablespoons white wine vinegar and mix.

To prepare the salad

1. Chop the red cabbage and place in a bowl. Add the salad leaves.
2. Add the dressing to the cabbage and salad leaves and toss.
3. Peel the orange. Separate the segments of half the orange and remove as much pith as possible. Cut into small pieces and remove any pips. Add to the bowl with the other ingredients.
4. Separate the pomegranate arils and add most to the bowl, saving a few to sprinkle on top of the finished salad bowl.
5. Sprinkle the golden raisins, the remaining pomegranate arils and the sesame seeds over the top of the salad.
6. Your fruity winter salad is now ready to serve.

7. Hunter’s Chicken

Slow Cooker Hunter’s Chicken with Marsala & Brandy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT270M · Yield: [‘6’]

A rich, flavorful chicken stew with mushrooms, wine, tomato and tarragon. An easy and delicious slow cooker meal.

Ingredients

• 2 Tbsp olive oil
• 8 boneless (skinless chicken thighs, cut into quarters)
• 2 Tbsp flour
• 1/2 white onion (diced)
• 3 garlic cloves (minced)
• 1/2 cup Marsala wine (or white wine)
• 2 Tbsp Brandy
• 1/2 lb mushrooms (I used Cremini)
• 2 Tbsp tomato paste
• 1 tomato (diced)
• 1 1/2 cups chicken broth
• 2 tsp fresh tarragon (chopped)
• 1 tsp fresh thyme leaves
• 2 Tbsp cornstarch

Instructions

1. Toss the chicken pieces with the flour.
2. Heat the olive oil in a medium skillet. When hot, add in the chicken pieces (in batches, if necessary, to not crowd the pan) and cook until golden brown. Place in slow cooker.
3. Add more oil to the skillet if necessary, and add in the onion. Cook until slightly softened.
4. Add in the garlic. Cook 1-2 minutes.
5. Add in the wine and brandy and deglaze the pan. Cook until much of the liquid has evaporated and the mixture looks syrupy.
6. Pour onion and wine mixture into the slow cooker.
7. Add in the tomato paste, tomato, chicken broth, mushrooms, herbs and a large pinch each S&P.
8. Cook on low for 4 hours.
9. Mix the cornstarch with 3 Tbsp water until smooth. Stir into the slow cooker mixture and turn heat up to high. Cook 20 minutes, until thickened.
10. Taste. Add more S&P, if desired.

8. Baked Salmon with Mayonnaise

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

Ingredients

• 4 salmon fillets (about 6 oz each), skinless
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh dill or parsley for garnish
• Lemon wedges for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, mix mayo, Dijon, lemon juice, garlic powder, paprika, and a pinch of salt and pepper.
3. Place salmon on the prepared sheet and spread the mayonnaise mixture over each fillet.
4. Bake 12–15 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Garnish with dill or parsley and serve with lemon wedges.

9. Quinoa Nut Roast with Sweet Potato

Lentil nut roast (vegetarian nut roast) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT95M · Yield: [‘8’]

Lentil nut roast is a vegetarian nut roast made using nuts, lentils and quinoa and makes a tasty plant based alternative for a roast dinner.

Ingredients

• 1 onion
• 3 cloves garlic
• 1 tsp chilli
• 400 g sweet potato
• 400 g tin chopped tomatoes
• 130 g red lentils
• 3 tsp paprika
• 3 tsp oregano
• 1 cube Vegetable stock
• 100 g cooked quinoa
• 100 g chopped nuts
• 2 tbsp flax seeds
• 1 tbsp olive oil

Instructions

1. Chop the onion, finely chop the garlic, peel and dice the sweet potato and finely chop the chilli.
2. Lightly roast or fry the onion, garlic, sweet potato and chilli in a little olive oil.
3. Add the lentils, chopped tomatoes, paprika, oregano, sufficient vegetable stock to cover, season and stir.
4. Cook in a medium oven or over a low heat on the hob for about 30 minutes or until the lentils are cooked. Check regularly and add extra vegetable stock or water, a little at a time, as needed. Transfer to a large bowl.
5. Add the cooked quinoa and chopped nuts and mix.
6. Add the flax seeds and mix again.
7. Line a 25 cm long by 11 cm wide and 8cm deep (or equivalent size) loaf tin with non-stick paper or baking parchment. Pack the mixture into the loaf tin and level the top with the back of a spoon. Loosely cover with foil.
8. Bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 30 minutes. Remove the foil and return to the oven until cooked. The loaf will be cooked when it is firm to the touch over the whole surface.
9. Leave to cool in the loaf tin for 30 minutes and then turn out onto a serving plate or board.

10. Farrotto

Creamy Roasted Squash Farrotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT80M · Total: PT100M · Yield: [‘3’, ‘3 servings’]

This farrotto (or farro risotto) is deeply savory, featuring sweet roasted squash, savory herbs, and a drizzle of chili oil.

Ingredients

• 1 (2/3 – 3/4) pound honeynut squash (small to medium-sized*)
• 3 tablespoons extra-virgin olive oil (divided)
• Salt and black pepper
• 1 head garlic
• 1 dried ancho chile (stemmed and seeded)
• 3 cups vegetable broth** (divided | plus more if needed)
• 2 tablespoons white miso paste
• 1 small onion (finely diced)
• 3/4 cup semi-pearled farro
• 1 sprig rosemary
• A pinch ground cinnamon
• 1 teaspoon sherry vinegar
• 2 tablespoons unsalted butter (or vegan butter)
• 2 tablespoons chili oil (such as Lee Kum Kee Chiu Chow Chili Oil or Chili Crisp or salsa macha)
• 1/4 cup flat-leaf parsley (finely chopped)
• A dollop of greek yogurt, parmesan, or vegan yogurt (for additional creaminess)

Instructions

1. Place a rack in the bottom-third of the oven and preheat to 425°F/218°C. Line a quarter sheet pan with parchment paper.
2. Prep the roasted vegetables: Using a knife, cut 1 (2/3 – 3/4) pound honeynut squash in half lengthwise. Trim the ends of the squash, and scoop out the stringy fiber and seeds with a spoon. Transfer the squash to the baking sheet, cut side up, and drizzle with 1 tablespoon extra-virgin olive oil, and season with salt and black pepper. Slice 1/4-inch off 1 head garlic to expose the cloves. Drizzle the cloves with 1 tablespoon olive oil. Wrap completely in foil and place on the baking sheet.
3. Roast the vegetables: Place the baking sheet in the oven. Bake for 15 minutes, or until the bottom of the squash is browned. Flip the squash over, then bake for another 10 minutes, or until the squash is caramelized on both sides and very soft. Remove the squash from the oven, and continue roasting the garlic for another 10 – 15 minutes, or until it is very soft and caramelized (about 40 minutes total). Cool the squash and garlic until you can handle them with your hands.
4. Rehydrate the chile: While the vegetables roast, prep the chile. Place 1 dried ancho chile in 1 cup of broth in a large microwave-safe measuring cup. Heat in the microwave for 2 minutes, or until the broth is steaming. Cover the measuring cup and allow to sit for 15 minutes to soften the chile further.
5. Make the squash-chile puree: Scoop the flesh from the squash and transfer to the measuring cup with the chile and broth (you are not discarding the chile, instead you’ll be pureeing it with the squash); you should have about 1/2 cup cooked squash (3.7 ounces). Squeeze out the garlic cloves from their head and add to the measuring cup, along with 2 tablespoons white miso paste. Blend in an immersion blender until smooth. Season to taste with salt and pepper. Note: You can also use a regular blender to do this. If the vegetables are still hot, make sure to remove the center cap from the blender lid (this helps release steam). Cover the lid with a kitchen towel, then blend until smooth.
6. Saute the onion: Set a small (2.5-quart) french oven over medium heat. Add the remaining 1 tablespoon of olive oil. Saute 1 small onion until soft and golden-brown, about 8 – 10 minutes.
7. Toast the farro: Add 3/4 cup semi-pearled farro, and toast for 1 – 2 minutes, stirring occasionally until nutty.
8. Turn the heat off for a minute, then add the squash puree, 2 more cups of broth, 1 sprig rosemary, and A pinch ground cinnamon to the pan. Season with salt and black pepper. Note: Turning the heat off before adding the squash puree prevents it from splattering everywhere.
9. Cook the farro: Bring the mixture to a boil, then reduce and simmer, uncovered, for 35 – 45 minutes, or until the farro is tender, but still has a slightly chewy bite. The liquid should have reduced significantly and cling nicely to the sauce. Stir every 5 – 10 minutes to prevent anything from sticking to the bottom or sides of the pan. Note: Farro should taste slightly chewy and tender when cooked through. Take a bite of the farro; if it’s hard, it needs more time. If it feels like it’s not too hard, but it requires a lot of chewing, it needs more time. If it tastes tender, with a slight bite, it’s done. It shouldn’t taste mushy, or it’s overcooked.If you end up running out of liquid before the farro is tender, add about 1/2 cup of additional liquid at a time as needed. If there’s too much liquid and the farro is already cooked, continue reducing until the liquid clings to the grains.
10. Serve: Remove the woody rosemary stem. Stir in 1 teaspoon sherry vinegar and 2 tablespoons unsalted butter. Taste the farro and season with salt and pepper. Distribute amongst serving bowls and top with 2 tablespoons chili oil and 1/4 cup flat-leaf parsley.Note: This farotto has a mix of sweet, caramelized, spicy, and savory flavors. If you need a little bit more acidity, add a bit more vinegar. If you want more heat, add more chili oil. Want creaminess and tang? Add a dollop of greek yogurt, cheese, or vegan yogurt.

11. Roasted Spiced Pumpkin Salad

Roasted Spiced Pumpkin Salad Recipe 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’, ‘4 people’]

Amping up roasted spiced pumpkin salad with delicious sweet roasted red onions, pine nuts, coriander and a flavour-packed tahini miso dressing. This pumpkin salad recipe is perfect for hot roast dinners, barbeque or festive entertaining.

Ingredients

• ½ pumpkin (Japanese)
• 2 tbsp olive oil (divided)
• 1 tsp paprika
• 3 red onion
• 1 tsp salt
• ½ cup cilantro (chopped)
• ¼ cup pine nuts
• ¼ cup sunflower seeds
• ¼ cup pepitas
• 1 tbsp tahini
• 1 tsp white miso paste
• 2 tbsp warm water
• 2½ tbsp olive oil (extra virgin)
• ½ lemon (juiced)
• 1½ tbsp maple syrup

Instructions Salad

1. Preheat oven to 200°C or 400°F.
2. Using a large spoon, scoop out the seeds and insides of the pumpkin. Cut pumpkin into large slices (approximately 2 cm thick wedges) and place on a sheet pan. Drizzle with 1 tbsp olive oil and rub with paprika and sea salt.
3. Peel and cut red onion into half. Then cut each half into thirds. You end up with 6 pieces per onion.Tumble in cut red onion on the other side of the oven tray. Drizzle with 1 tbsp olive oil and season with sea salt. Roast in the oven for about 15 minutes, check to see if the pumpkin flesh and red onion is becoming tender. Keep roasting for another 5 minutes or until golden brown. It’s ok to have a few burnt bits on the edges of onion and pumpkin for extra caramelisation. Once cooked, remove from the oven.
4. Wash and roughly chop coriander to yield ½ cup.
5. Over a medium-hot heat, dry toast pine nuts, sunflower seeds and pepitas in a medium sized fry pan until lightly brown. It will take about 1-2 minutes. Keep the nuts and seeds moving in the pan as they can burn quickly.

Salad Dressing

1. In a small mixing bowl, add tahini, miso paste and warm water and mix well together to combine. Tahini and miso paste are thicker in consistency so using warm water will help dilute it and create a smoother paste. If you prefer a thinner consistency, adjust with a little more water.
2. Add extra virgin olive oil, lemon juice and maple syrup. Mix until well combined.

Assembly

1. Layer roasted spiced pumpkin first and then scatter roasted red onion in between the spiced pumpkin wedges.
2. Scatter coriander and toasted seeds and nuts.
3. Drizzle tahini miso dressing throughout the salad and serve.

12. Wild Rice Mushroom Soup

Wild Rice Mushroom Soup 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’]

This vegan wild rice mushroom soup is made with hearty vegetables, rice, and a creamy, savory broth.

Ingredients

• 1 yellow onion (diced)
• 4 ribs celery (chopped)
• 4 large carrots (chopped)
• 2 tbsp olive oil
• 2 cups mushrooms (sliced)
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp crushed red pepper flakes
• 8 cups broth
• 1 ½ cups wild rice
• ½ cup coconut milk
• 2 cups spinach

Instructions

1. Start by sautéing the onion, celery, and carrots in the olive oil over medium low heat for about 5 minutes, stirring frequently.
2. Add the mushrooms to the pot and sauté for an additional 2 minutes.
3. Pour in the broth, wild rice, salt, pepper, and crushed red pepper. Cover and cook over medium low heat for about 30 minutes.
4. Remove from heat and stir in the coconut milk and spinach.

13. Salmon Stir Fry

Asian Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT8M · Total: PT14M · Yield: [‘2’, ‘2 serves’]

Here’s an easy version of a Salmon Stir Fry that is ready in under 15 minutes and tastes super amaze-balls! It is like a big, comforting hug in a pan (or wok)—packed with vibrant, colourful vegetables all coated in an irresistibly good sauce. Plus, it’s such a great way to sneak in those veggies without even trying too hard! Make it tonight, I know you will love it!

Ingredients

• 2 teaspoons olive oil
• 280 g salmon fillets (skinless, cut into 2.5cm (1-inch) cubes)
• 0.5 red capsicum ((bell peppers) cut into strips)
• 1 bunch asparagus (cut into 5cm (2-inch) lengths)
• 0.5 bunch baby bok choy (cut in halves lengthwise)
• Green onion (red pepper flakes, sesame seeds, and lime wedges to serve)
• 3 tablespoons rice wine vinegar ((45g) or apple cider vinegar)
• 2 tablespoons brown sweetener
• 3 cloves garlic (finely minced)
• 1 tablespoon ginger (finely minced)
• 1 tablespoon gluten-free Vegemite (or soy sauce)
• 1 teaspoon sesame oil
• 0.25 teaspoon ground white pepper

Instructions CONVENTIONAL METHOD

1. Place sauce ingredients into a large bowl and whisk until combined. Set aside.
2. Add oil to a wok over high heat. Add salmon cubes and stir fry 1-2 minutes until seared. Transfer to a plate.
3. Add sauce to wok over high heat and bring to a boil. Add capsicum and asparagus and stir-fry 1-2 minutes. Add bok choy; stir-fry until “just” tender and is sauce thick. Add salmon and turn to coat in sauce. Serve with sliced green onions, red pepper flakes (or fresh chili), sesame seeds and lime wedges.

THERMAL METHOD

1. Place sauce ingredients into mixer; heat 4 min/100°C/slowest speed/cap off. Pour into a small bowl and set aside. Follow stir fry method above or use the alternate steam method below.
2. Add 600g water to mixer; heat 5 min/120°C/speed 1. Place salmon cubes into a bowl and add 1 tablespoon of prepared sauce. Toss to coat. Place into steamer dish with capsicum and asparagus. Cover with lid and place on top of mixer; steam 8 min/120°C/speed 1.
3. Transfer to thermoserver or large bowl. Add bok choy and sauce stir to combine. Cover and leave to rest for 2 minutes before serving. Serve with sliced green onions, red pepper flakes (or fresh chili), sesame seeds and lime wedges.

14. Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

15. One Pot Ground Turkey Spaghetti

One Pot Ground Turkey Spaghetti 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 Servings’]

This easy one pot ground turkey spaghetti is warm, comforting, and a little lighter thanks to ground turkey. It is a simple 30 minute dinner that makes busy nights feel just a bit calmer.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cloves garlic (minced)
• ½ cup onion (diced)
• 3 cups marinara (24-ounce jar)
• 2 1/2 cups low sodium chicken broth
• 1 teaspoon balsamic vinegar
• 1 tablespoon italian seasoning
• 1 tablespoon fresh parsley
• 8 ounces spaghetti noodles (broken in half)

Instructions

1. Place a large dutch oven or large 5-7 quart pot on the stove. Turn the heat to medium high and add olive oil.
2. Once the pot is warm, spread the ground meat out in the pan to brown. Season the meat with salt and pepper. Stir and break up the meat as needed cooking it all the way through until brown, about 7-10 minutes.
3. Add the garlic and onion and soften it with the meat for about a minute until fragrant.
4. Combine three cups of marinara sauce, low sodium chicken broth, balsamic vinegar, Italian seasoning and parsley. Stir well until combined with the ground turkey.
5. Break the spaghetti in half and add to the pot in small handfuls. Try to spread out the pasta in the pan. Alternating the direction you place the pasta in the liquid can help to spread it out so it doesn’t clump. Push the pasta gently under the liquid but don’t stir until it has cooked a little bit with the lid on the pot.
6. Bring the pot up to a boil, then cover the pot and turn the heat down to medium heat to simmer. Cook the pasta covered for about 13-15 minutes or until tender. Stir the pasta occasionally while it cooks to help keep it from clumping, about every five minutes. Cover the pot with the lid again to continue cooking. If the pasta starts sticking to the bottom while it simmers, give it a quick stir and make sure the heat isn’t too high. One-pot pastas like a gentle simmer, not a rolling boil.
7. The pasta is done when it is tender. Shut off the heat and let the pasta stand for a 2-3 minutes to soak up a little more of the sauce. Serve with cheese or parsley and enjoy!

16. No Bean Turkey and Vegetable Chili

No Bean Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘6’]

This No Bean Turkey Chili is cozy, hearty, and packed with tons of hidden veggies—without a single bean in sight. It’s smoky, slightly sweet, and rich with flavor thanks to a bold homemade chili seasoning and a medley of colorful ingredients like fire-roasted tomatoes, kale, butternut squash, corn, and green chiles. It’s perfect for meal prep, busy weeknight dinners, or game day gatherings. Just set it in the slow cooker and let it do all the work!

Ingredients

• 2 Tablespoons olive oil
• 1 pound lean ground turkey*
• 3 Tablespoons chili powder
• 2 Tablespoons smoked paprika*
• 1 1/2 Tablespoons cumin
• 1 Tablespoon granulated garlic
• 2 teaspoons oregano
• 1 1/2 teaspoons Morton coarse kosher salt, plus more to taste*
• 1 teaspoon black pepper
• 1 large white onion, diced
• 1 large green bell pepper, diced
• 1 1/2 cup water or chicken broth, divided
• 1 (28 ounce) can crushed fire roasted tomato
• 1 (15 ounce) diced tomatoes
• 1 (15 ounce) can yellow corn, drained
• 1 (7 ounce) diced green chiles
• 1/4 cup tomato paste
• 1 medium bunch dino kale, ribs removed & chopped finely*
• 2 cups frozen butternut squash cubes
• 1 Tablespoon honey
• 1 Tablespoon worcestershire sauce
• homemade crispy corn tortilla strips, see notes for instructions*
• greek yogurt, green onions, shredded cheese, or avocado

Instructions

1. Brown the Turkey: In a large skillet over medium heat, heat the olive oil. Add the ground turkey and begin to break it up.
2. Add the Spices: Stir in the chili powder, smoked paprika, cumin, garlic, oregano, salt, and pepper.
3. Cook the Veggies: Add 3/4 cup of the water or broth, bell pepper, and onion.
4. Finish Cooking Turkey: Continue cooking until the turkey is completely cooked through.
5. Transfer to Slow Cooker: In the base of a slow cooker, add the cooked turkey mixture, remaining water or broth, crushed tomatoes, diced tomatoes, corn, green chiles, tomato paste, kale, squash, honey, and worcestershire sauce. Stir until combined.
6. Simmer: Cover and cook for 3-4 hours on high or on low for 6-8 hours. You can also simmer in a large pot covered on medium-low heat for 1-2 hours on the stove, stirring occasionally.

17. Winter Lentil Salad

Winter lentil salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Winter lentil salad is a comforting warm lentil salad made with green lentils, roasted vegetables, fruits, and seeds. It has a delicious sweet and citrusy dressing which goes very well with all the other ingredients of this salad. This filling vegan salad is also a great option for healthy weeknight dinners.

Ingredients

• 3 cups cooked green lentils
• 1 cup peeled and chopped pumpkin
• 1 cup peeled and chopped carrot
• 1 large onion (sliced)
• 2 cloves garlic (adjust to taste)
• 1 large orange (peeled and chopped)
• 1 cup pomegranate arils
• A handful of fresh parsley (roughly chopped)
• ¼ cup pepitas
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon pomegranate molasses
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon chili flakes
• Salt to taste
• Ground black pepper to taste

Instructions Bake vegetables

1. Put the pumpkin and carrot cubes in a bowl. Add sliced onion and whole garlic cloves. Add around a tablespoon of olive oil, salt, and pepper. Toss.
2. Evenly spread the vegetables on a baking tray lined with aluminum foil. Bake in a pre-heated oven for 20-25 minutes at 200°C (around 400°F) or until the vegetables are nicely cooked and start getting charred.

Prepare salad dressing

1. Once the vegetables are baked, take the roasted garlic cloves and squeeze out the roasted garlic pulp. Put it in a bowl along with all the other dressing ingredients. Mix well to make the salad dressing.

Make salad

1. Take a large mixing bowl. Add cooked lentils, roasted vegetables, fruits, pepitas, and parsley.
2. Pour the salad dressing on top.
3. Gently toss.
4. Check and adjust the seasoning. Enjoy!

18. Turkey Chili

Easy & Low Carb 21 Day Fix Crockpot Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6H · Total: PT6H15M · Yield: 6

This easy 21 Day Fix turkey chili crock pot recipe is one of our go-to dinners! It’s super quick to throw into the crockpot, and it’s always a family favorite! Plus, it’s approved on the Ultimate Portion Fix, 21 Day Fix Extreme, and 80 Day Obsession Meal Plans!

Ingredients

• 1 tsp. olive oil
• 1 large onion, chopped (or buy frozen pre-chopped onions)
• 1 medium orange or yellow bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 lb. raw lean ground turkey
• 1 (28-oz.) can chopped tomatoes
• 2 (15-oz. each) cans dark red kidney beans, rinsed, drained
• 1 tsp. chili powder
• Optional 1 tsp red pepper flakes
• ½ tsp.salt

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion and bell peppers and stir for 5 minutes or until soft.
2. Then, add in turkey and let it brown.
3. Transfer the cooked vegetables and turkey into a crockpot and add in tomatoes, kidney beans, chili powder, salt, and red peppers.
4. Cook on low for 6-8 hours or high for 4-6 hours
5. Divide turkey chili into 6 serving bowls and garnish with parsley or cilantro if desired.

19. Stir Fry Eggplant Tofu

Stir Fry Eggplant Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This sweet and savory vegetable dish is make you forget you’re eating healthy. Indulge guilt-free with this vegetarian recipe!

Ingredients

• 2 Chinese eggplants (cut into 2-inch slices)
• 1/2 teaspoon salt
• 1 block extra-firm tofu (pat dry & cut into 1-inch cubes)
• 2 tablespoons cornstarch (divided in half)
• 2 shallots (finely diced)
• 5 garlic cloves (minced)
• 1 teaspoon ginger (grated)
• 1 Thai chili (thinly sliced, optional if you want it spicy)
• 1 teaspoon toasted sesame seeds (optional for garnish)
• 1 green onion (thinly sliced, optional for garnish)
• 3 tablespoons vegetarian mushroom “oyster” sauce (or oyster sauce)
• 1 tablespoon soy sauce
• 1/4 cup vegetable stock*
• 1/2 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions Prep Ingredients

1. In a large bowl or container, place sliced eggplant and fill with water just enough to cover them. Sprinkle in salt, stir, and let sit in the fridge for 15 minutes. You can use weight, such as a plate or lid, to ensure the eggplant stays submerged.
2. Meanwhile, in a small bowl, mix together the sauce ingredients. Set aside.
3. Pat dry the cubed tofu to remove as much moisture as possible, then toss tofu in 1 tablespoon of cornstarch.

Cook the Tofu & Eggplant

1. Heat a large skillet on medium-high heat, then add about a tablespoon of oil. Sear tofu in the pan until golden and crispy. Work in batches if needed to prevent overcrowding, otherwise, your tofu won’t become crispy. Transfer cooked tofu onto a paper-towel lined plate. Keep the pan on medium-high heat to cook eggplant.
2. Drain eggplants and pat dry. Toss the eggplant in 1 tablespoon of cornstarch and coat thoroughly.
3. Add about another tablespoon of oil to the pan then sear the eggplant until it has a nice char on the flesh sides. Work in batches if needed to prevent overcrowding. Remove eggplant and set aside.

Combine Together

1. Add a little more oil to the pan and reduce the heat to medium. Add in shallots and cook until lightly golden, about 3 minutes. Add in garlic, ginger, and chilies, then cook until soft and fragrant.
2. Add the eggplant and tofu back to the pan. Saute them with the aromatics for about a minute, then pour in the sauce. Mix well, turn off the heat, and top with sesame seeds and green onions, if desired. Serve on the side of rice or cauliflower rice. Enjoy!

20. Butternut Squash and Sausage Casserole

Butternut Squash and Sausage Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dried sage
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup breadcrumbs (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Toss squash with 1 tablespoon olive oil, salt, and pepper; spread on a sheet and roast 20–25 minutes until just tender.
3. In a skillet, brown sausage over medium heat until fully cooked; drain excess fat.
4. In the same skillet, sauté onion and garlic in remaining oil until translucent; add thyme and sage.
5. Combine roasted squash with sausage mixture and transfer to the baking dish. If using, sprinkle Parmesan and breadcrumbs on top.
6. Bake 15–20 minutes until bubbling and lightly browned.

21. Buffalo Chicken Chili

Buffalo Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

Ingredients

• 5 garlic cloves (minced)
• 1 large onion (chopped)
• 3 large carrots (chopped)
• 3 large celery stalks (chopped)
• 2 x 15 oz cans cannellini beans (low sodium, drained & rinsed)
• 28 oz can diced tomatoes (low sodium)
• 1 cup chicken broth (low sodium)
• 1/2 cup buffalo wing sauce (like Frank’s red hot)
• 2 tbsp maple syrup or honey
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 lbs chicken breasts (skinless & boneless)
• 1/2 cup cubed cream cheese or crumbled blue cheese
• Oil (for frying)
• Cilantro, green onion, lime, blue cheese and tortilla chips (for garnish)

Instructions Stovetop

1. Preheat large Dutch oven or pot on medium-high heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
2. Add chicken breasts, beans, diced tomatoes, chicken broth, Frank’s red hot sauce, maple syrup, cumin, chili powder and smoked paprika. Stir to combine. Cover, bring to a boil, reduce heat to low and cook for 25 minutes.

Slow Cooker

1. Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
2. Transfer to a large slow cooker along with beans, diced tomatoes, chicken broth, Frank’s red hot sauce, maple syrup, cumin, chili powder, and smoked paprika. Stir to combine.
3. Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Instant Pot

1. In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, chicken, chicken broth, Frank’s red hot sauce and diced tomatoes. Do not stir!
2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes.
3. To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

To Finish the Dish

1. Remove chicken breasts, shred with 2 forks and return to the slow cooker, Instant Pot or Dutch oven. Add cream cheese or blue cheese, stir and let sit for a few minutes.
2. Serve hot, garnished with cilantro, green onion, blue cheese and tortilla chips or cornbread.

22. Turkey Meatball Soup

Mama Mia Spicy Meatball Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

This healthy turkey meatball soup is made with lean ground turkey, chickpeas, spinach, and marinara in a savory broth. High in protein and fiber, this high protein Italian turkey meatball soup comes together in about 30 minutes and is a better-for-you dinner the whole family will love.

Ingredients

• 1 lb. Ground Turkey Breast (93% lean)
• 2 teaspoons Red Pepper Flakes
• 2 teaspoons Garlic Salt
• 1 teaspoon Pepper
• 3 cups Chicken Broth
• 3 cups Marinara Sauce
• 1-2 cups Spinach (finely chopped)
• 1 – 15 ounce can (Chickpeas (garbanzo beans), drained and rinsed)
• 1 teaspoon Garlic Salt
• Red Chili Flakes (to taste)
• 6 ounces Pecorino Romano Cheese (grated (or Parmesan))
• Fresh Basil Leaves (chopped)

Instructions

1. In a medium bowl, season ground turkey with red pepper flakes, garlic salt, and pepper and stir to combine (using your hands is the easiest way). Roll turkey into 1/2 inch meatballs.
2. Spray a large skillet with non-stick cooking spray and heat over medium heat. Add meatballs and cook for 8-12 minutes, covered, turning often until no longer pink.
3. Heat large pot over medium heat. Add chicken broth, marinara sauce, spinach, chickpeas, garlic salt, and red chili flakes.
4. Let it come to a light simmer and cover for 10-12 minutes. Add meatballs and cook an additional 5-10 minutes.
5. Before serving, taste your soup for seasonings. You may need to add more salt, pepper, and red chili flakes to your personal preference.
6. Ladle into bowls and top with grated pecorino romano or parmesan cheese and fresh basil.

23. Lean Protein Source

Lean Protein Source is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Optional side: 4 cups mixed greens for serving

Instructions

1. Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper to make a marinade.
2. Add chicken and marinate at least 30 minutes (or up to 4 hours) in the refrigerator.
3. Preheat a grill or grill pan over medium-high heat. Cook chicken 6–7 minutes per side, until fully cooked and juices run clear.
4. Rest 5 minutes before slicing. Garnish with parsley if desired and serve with greens or your preferred side.

24. Whole Grains

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

Ingredients

• 1 cup dry quinoa
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water. Combine quinoa and water/broth in a saucepan; bring to a boil.
2. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed and quinoa is fluffy.
3. Meanwhile, heat olive oil in a skillet; sauté onion, bell pepper, and zucchini until just tender, about 5–7 minutes. Add garlic and cook 1 minute more.
4. Fluff quinoa with a fork and stir in sautéed vegetables, lemon juice, parsley, and salt and pepper to taste.

25. Plenty of Vegetables

Plenty of Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups carrots, cut into sticks
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried thyme or rosemary
• Optional drizzle: 2 tablespoons tahini or balsamic glaze
• Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss all vegetables with olive oil, garlic, salt, pepper, and herbs until well coated.
3. Spread on a baking sheet in a single layer and roast 25–30 minutes, turning once, until vegetables are tender and lightly browned.
4. Optional: whisk tahini with a little water and lemon juice to make a drizzle, then drizzle over roasted vegetables before serving.

26. Healthy Fats

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

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 1 jalapeño, minced (optional)
• 1 tablespoon lime juice

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet and oil lightly.
2. Combine olive oil, lemon zest and juice, garlic, salt, and pepper. Brush onto salmon fillets.
3. Bake salmon 12–14 minutes, until just opaque and flakes easily.
4. Meanwhile, make avocado salsa by combining avocado, tomato, onion, cilantro, jalapeño, lime juice, and a pinch of salt.
5. Serve salmon topped with avocado salsa.

27. Fiber-Rich Foods

Fiber-Rich Foods is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried brown lentils
• 4 cups vegetable stock
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 cups fresh spinach leaves
• Salt and pepper to taste

Instructions

1. Rinse lentils under cold water.
2. Heat olive oil in a pot over medium heat; sauté onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in lentils, tomato paste, thyme, bay leaf, and stock. Bring to a boil, then reduce to a simmer and cook 25–30 minutes, until lentils are tender.
4. Discard bay leaf; add spinach and cook until wilted, about 2 minutes. Season with salt and pepper and serve.

28. Ground Pork Stir Fry

Ground Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

29. Buttercup Squash Soup

Easy Roasted Buttercup Squash Soup With Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

This Roasted Buttercup Squash Soup With Carrots is an easy-to-make soup with a rich, creamy texture and fantastic flavor. This soup is perfect any time of year and is a great make-ahead option. Plus, it is low-carb, gluten-free, and can be made dairy-free or vegan!

Ingredients

• 1 large buttercup squash (1½ pounds) (halved and seeded)
• 2 tbsp olive oil
• 1 medium onion (diced)
• 3 medium carrots (peeled)
• 3 cloves garlic (diced)
• 1-2 tbsp fresh ginger (diced)
• 5 cups chicken stock (or vegetable stock)
• ¾ tsp cinnamon (or to taste)
• ½ tsp nutmeg (or to taste)
• salt and pepper (to taste)
• 4 tbsp whipping cream, optional (or coconut milk)

Instructions

1. Preheat the oven to 350 degrees F. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with aluminum foil.
2. Bake the squash until soft and can be easily pierced with a fork, about 45 minutes.
3. Heat olive oil over medium-high heat in a large pot or Dutch oven. Add diced onion, minced garlic, and grated ginger. Saute for about 5 minutes until the onion starts to get translucent.
4. Scoop out the flesh of each squash and place it in the pot along with the chicken stock and carrots. Use an immersion blender to blend everything until smooth and creamy.
5. If you do not have an immersion blender, use a blender or a food processor instead. Place the flesh from a squash half into a blender with 1 cup of chicken stock, cooked onion, garlic, and ginger. Blend until smooth. Pour the mixture into the large pot. Place 1 cup of chicken stock into a blender with the flesh from the other half of the squash and the carrots. Blend until smooth. Pour the smooth soup into the large pot. Add the rest of the chicken stock and heat.
6. Add cinnamon, nutmeg, salt, and pepper to the soup. Stir well to combine and serve immediately.
7. Add one tablespoon of whipping cream or coconut milk to each serving for an even creamier soup if desired and enjoy!

30. Sweet Potato Turkey Chili

Turkey Sweet Potato Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This turkey sweet potato chili is delicious, flavorful, and comes together in 30 minutes. It’s also a great meal prep or freezer meal option!

Ingredients

• 1 tablespoon olive or avocado oil
• 1 lb lean ground turkey
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 -2 medium sweet potato, chopped
• 1 jalapeño, seeded and diced
• 1 teaspoon paprika
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 2 teaspoon garlic powder
• 28 oz crushed tomatoes (we prefer fire-roasted)
• 1 can Great Northern beans, drained
• 3 cups chicken broth
• Juice from 1 lime
• Optional toppings: tortilla chips, fresh cilantro, chopped green onions, diced avocado, shredded cheese, sour cream or Greek yogurt.

Instructions

1. Start by chopping the onion, bell pepper, and sweet potato into small pieces and dicing the jalapeño.
2. Heat the oil in a large pot over medium heat. Add the ground turkey. Stir occasionally until the ground turkey is no longer pink and is cooked through completely. Break the turkey up into small pieces with a spatula or wooden spoon as it cooks.
3. Next, add the bell pepper, onion, sweet potato, jalapeño, and all of the spices to the pot. Stir until the vegetables and turkey are evenly coated with the spices and cook for 2-3 minutes.
4. Next, add the crushed tomatoes, beans, and chicken broth. Bring the mixture to a boil, then cover and reduce the heat to maintain a gentle simmer. Continue to simmer for 10-15 minutes or until the sweet potatoes are easily pierced by a fork.
5. Add the lime juice to the pot. Stir well to combine.
6. Top with your favorite chili toppings! Some ideas include cilantro, green onion, avocado, cheese, sour cream, and corn chips.

31. French Onion Chicken Skillet

French Onion Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.8 lb)
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup dry white wine (optional)
• 3/4 cup heavy cream
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 cup shredded Gruyere or Swiss cheese
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Instructions

1. 1. Season the chicken with salt and pepper.
2. 2. In a large skillet, heat olive oil over medium-high heat and brown the chicken on both sides until cooked through. Remove and keep warm.
3. 3. In the same skillet, melt butter and cook onions over medium heat until deeply caramelized, about 10–12 minutes; add garlic and cook 1 minute.
4. 4. Deglaze with white wine (if using) and stir in chicken broth and thyme; simmer to reduce slightly.
5. 5. Return the chicken to the pan, stir in cream, and simmer until the sauce thickens and clings to the chicken.
6. 6. Sprinkle with cheese and cover briefly until melted; garnish with parsley and serve over rice or pasta.

32. Mozzarella Stuffed Chicken Breast

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

33. Carrot and Lentil Soup

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 people’]

This carrot lentil soup recipe may be the tastiest you’ll ever try! It takes roughly 30 minutes to prepare and uses only carrots and red lentils, so it’s really inexpensive and requires minimal to zero effort to make a cozy family meal.

Ingredients

• 1 yellow onion diced
• 2 cups chopped carrots
• 2 cups red lentils
• 2 garlic cloves, minced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 2 tbsp tomato puree
• 1 tsp cumin
• 1/4 cup fresh coriander
• 3 tbsp cream

Instructions

1. In a big pan, heat the oil and sauté the carrots and onion for 2 minutes.
2. Add the lentils, and cook for another minute or two.
3. Simmer for 30 minutes with the remaining ingredients, except the cream. If it becomes too thick, add a little more water.
4. Transfer to a high-speed blender and process until fully smooth (you may need to do this in two batches depending on the size of your blender). You can also use an immersion blender if you have one.
5. Season with salt and pepper to taste. If desired, thin it down with additional vegetable broth.
6. Return to the saucepan and top with chopped parsley, red pepper flakes, and drops of cream.

34. Stuffed Acorn Squash

Stuffed Acorn Squash with Roasted Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Yield: [‘2’, ‘2 servings’]

Healthy sheet pan recipe for Stuffed Acorn Squash! Filled with roasted vegetables like broccoli, mushrooms, & tomato sauce (see recipe notes below for how to make this recipe vegan + dairy-free)

Ingredients

• 1 acorn squash
• 4 c broccoli florets
• 2 c shiitake mushrooms (chopped into ½” pieces)
• 4 tbs avocado oil
• ½ tbs dried thyme
• salt
• ½ c tomato sauce*
• shredded cheese*
• red pepper flakes

Instructions

1. PREHEAT OVEN: to 375 F and prepare a baking sheet with foil (can also use bare sheet tray if preferred).
2. CUT + SEED SQUASH: Cut the acorn squash down the middle (from the top stem to the pointy end). Use a spoon to scrape out the seeds and set these aside (either discard them or roast them another time as a snack). Rub ½ tbs avocado oil onto just the cut-side of each half (don’t rub it onto the green skin) and place them cut side up on the sheet tray. Sprinkle with salt and the dried thyme and roast for 35 min.
3. ADD VEGETABLES: Take out the sheet tray with the acorn squash. Then add the broccoli and mushrooms to it. Toss them in avocado oil and salt them before returning entire sheet tray to oven and roast for another 40 min (taking the tray out once halfway through to flip the veggies around). You want to roast the vegetables until browned on the ends and roast the squash until it has softened.
4. STUFF THE SQUASH: Remove the tray from the oven and set your temperature to broil on high. Using a fork, lightly smash the squash flesh (leaving the skin intact) so it resembles mashed potato texture. Press the mixture to the sides to make room for the roasted veggies and sauce. Spoon half the tomato sauce into each squash half. Then add half the roasted veggies to each half. Top with a sprinkle of cheese (if using) and return to the oven to broil for 2-3 minutes, or until cheese has just melted on top. Remove and enjoy immediately. The skin is edible if you wish to eat it, but it also comes off quite easily if you don’t.

35. Lentil Salad with Roasted Vegetables

Lentil Salad with Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 Servings as main, 8 as side’]

Roasted Veggies plus Lentils in an incredibly simple and delicious marinade creates the salad you’re craving. Non-lettuce salads can be nourishing and satisfying and this vegan lentil salad is just the easy healthy salad recipe you’ll come back to over and over again…hearty enough for a meal, and perfect for lunch or a side dish too!

Ingredients

• ¾ cup french green or black beluga lentils
• 1 head cauliflower
• 1 lb. carrots
• 2 red onions
• 2 bulbs fennel (either 2 small or 1 large)
• ½ cup pistachios
• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon pure maple syrup
• 2 teaspoons cinnamon
• 1 teaspoon cumin
• ½ teaspoon allspice
• ½ teaspoon turmeric
• ½ teaspoon ground ginger
• ½ teaspoon coarse sea salt
• ⅛ teaspoon cayenne
• ⅓ cup golden raisins*
• Fronds from the fennel
• Something green: either chopped fresh parsley or stacked and julienned collard greens or lacinato kale.

Instructions

1. Preheat oven to 400
2. PREPARE VEGGIES: Cut cauliflower into florets. Peel carrots and cut into thick circles. Cut onion through the root end and then into wedges or thin slices or a combo. Trim fennel fronds and save for garnish; cut through the center and then into 1/2″ wedges. Place all in large bowl.
3. MAKE MARINADE: whisk together olive oil, vinegar and maple syrup until emulsified. Sprinkle in spices and mix again.
4. Pour 3/4 marinade over veggies and toss until evenly coated. Arrange in single layer on rimmed baking tray. You may need two trays to give them enough room to nicely brown. Roast for 35 minutes, until golden brown and tender.
5. Meanwhile, prepare lentils*. Rinse well and then place in a small saucepan with 3 cups water. Bring to boil and then turn down to simmer and cook for 16 minutes. You want tender, not mushy lentils. Drain and place in bowl that veggies were mixed in.
6. Pour remaining dressing/marinade over lentils and mix well. When veggies are done, add to bowl along with raisins and mix.
7. Arrange on platter: OPTIONAL: place thinly sliced greens (lacinato kale or collard greens) on bottom of platter and then veggie mix. Top with fennel fronds, a sprinkle of salt + pepper and more nuts or raisins as desired.
8. Roasted Veggies and lentils will stay good in the fridge for up to a week.

36. Roasted Pumpkin and Beetroot Salad

Roasted Pumpkin and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: [‘4’, ‘4 to 6’]

Looking for a simple yet impressive fall (or winter) salad recipe? This Roasted Pumpkin and Beetroot Salad is sure to hit the spot!

Ingredients

• 2 pounds (900 grams) pumpkin/squash, peeled and cut into cubes (recommended varieties: Kent/Jap/kabocha or butternut)
• 4 medium sized beets (beetroot), tops removed and scrubbed clean
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• freshly ground black pepper, to taste
• 1/2 cup diced or crumbled feta cheese
• 1/4 cup toasted pine nuts
• 1/4 cup pepitas (pumpkin seeds)
• 1-2 large handfuls baby arugula (rocket), or baby spinach or mixed baby greens
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar or balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Instructions

1. Preheat oven to 400F (200C).  Line a large baking sheet with parchment paper.
2. Wrap the beets individually in foil and place on the side of the baking sheet.  Place the cubed pumpkin on the remainder of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.  Toss to coat and spread out evenly.
3. Roast for about 45 minutes to 1 hour (flipping the pumpkin cubes halfway through) or until you can easily poke a knife through the beetroot and the pumpkin is tender on the inside and slightly golden brown on the outside. Note: The beetroot may take a little longer to cook than the pumpkin depending on size. Remove from oven and carefully open the beetroot foil packages to let steam escape. Set aside to cool.
4. Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
5. Once the beetroot is cool enough to handle, remove the skin.  If cooked long enough, it should peel away easily either under cool running water or rubbed off with a paper towel. Cut peeled beetroot into cubes or slices.
6. Gently toss together the roasted pumpkin and beetroot with the dressing.  Add to a serving bowl or platter and scatter the feta, pine nuts, pepitas and baby arugula over the top.  Or you can choose to add the baby arugula (or baby greens of choice) first as the base for the salad.

37. Salmon Stir Fry

Easy Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

38. Pork and Sauerkraut

Slow Cooker Pork and Sauerkraut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Yield: [‘4’]

This slow cooker pork and sauerkraut recipe is the easiest way of cooking a traditional German dish – tender pork infused with those delicious sweet and sour sauerkraut flavors.

Ingredients

• 2.2 lb pork roast (loin or shoulder, 1 kg (Note 1))
• 1 large can sauerkraut (Note 2)
• 1 large onion (about 3.5 oz/ 100 g)
• 1 apple (about 5.3 oz/ 150 g)
• 1 tablespoon brown sugar
• 1 teaspoon fine sea salt (or Kosher)
• ½ teaspoon ground black pepper
• 2 teaspoons caraway seeds
• 2 large bay leaves
• ½ cup apple juice (125 ml)

Instructions

1. Rub the meat generously with salt and ground black pepper. Place it in the slow cooker.
2. Drain the sauerkraut, arrange it around the meat. Sprinkle it with brown sugar and add salt, pepper, caraway seeds, and bay leaves.
3. Slice the onions and the apples. Arrange both on top of the meat.
4. Pour the apple juice around the meat.
5. Cook on high for 4 hours or on low for 8 hours.
6. Rest for 10-15 minutes before slicing.

39. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

40. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

41. Hungarian Pork Stew

Crock Pot Hungarian Pork Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’]

You’re family is going to love this stew made with center cut pork loin combined with root vegetables in a Hungarian sweet paprika and red wine gravy; then simmered slowly in your crock pot.

Ingredients

• 2 pounds boneless, center cut pork loin, (cut into 2-inch cubes)
• 1/4 cup all purpose flour
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped onions
• 2 cloves garlic, (minced)
• 2 stalks celery, (diced into 1-inch pieces)
• 1 cup chopped carrots
• 1 cup beef broth
• 1/2 cup dry red wine
• 1 tablespoon hungarian sweet paprika
• 2 medium sweet potatoes, (peeled and chopped into 1-inch pieces)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. Heat the oil in a large sauté pan over medium high heat.
2. Dredge the pork cubes in flour until all pieces are coated and brown the meat in the pan; approximately 3-5 minutes.
3. Add the pork to your crock pot along with the onions, garlic, celery, carrots, paprika, beef stock and wine; mix well.
4. Cook on low 6-8 hours or high 4-6 hours; adding the sweet potatoes 1 hour before you’re ready to serve.

42. Thai Butternut Squash Curry

Thai Butternut Squash Curry 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 servings’]

Thai butter squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. So satisfying and flavorful, your heart would want more on a cold Fall day. It’s creamy, spicy and intensely flavoured dish.

Ingredients

• 1 small butternut squash (cubed)
• 1 cup tightly packed baby spinach or normal spinach chopped
• 1 tablespoon vegetable oil or coconut oil
• ¾ cup onions (chopped)
• 3 tablespoon celery (chopped)
• 1 ½ teaspoon ginger (grated)
• 2 tablespoon Thai red curry paste
• 1 tablespoon curry powder
• Salt to taste
• 1 teaspoon fish sauce
• 2 teaspoon brown sugar
• ¾ cup vegetable stock
• 1 cup thick coconut milk (or coconut cream)
• Handful Thai basil leaves (torn toughly)
• Roasted and crushed peanuts
• Roasted cashews
• Fresh coriander leaves
• Lime wedges

Instructions

1. Heat oil in a pan. Add onions and saute until nicely browned.
2. Add celery sticks and grated ginger and continue to saute.
3. Cook butternut squash cubes in the pan for few minutes before you add the curry paste.
4. Add curry paste and curry powder along with little salt to butternut squash (mind you we will be adding fish sauce later so keep in mind to add less salt).
5. Mix well until all the curry paste is evenly coated into the squash.
6. Add vegetable broth and allow squash to cook well.
7. Once the butternut squash is cooked through, pour coconut milk, add in fish sauce and sugar, and stir.
8. Add baby spinach (I used normal spinach, chopped into small pieces), and mix thoroughly well.
9. Tear a few Thai basil leaves and sprinkle them over the curry. That’s it, flavor-packed Thai basil curry is ready to be served with hot rice (jasmine, white rice, or brown rice).

43. Turmeric Turkey Breast Fillets

Turmeric Turkey Breast Fillets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘4’, ‘4 servings’]

These turmeric turkey fillets are full of flavor from lots of spice and garlic. Super easy to make in your skillet, and can be served with sides of your choice.

Ingredients

• 8 mini turkey breast fillets (or equivalent turkey breasts, cut into fillets)
• 1 tsp turmeric
• 1 tbsp ginger (diced, adjust amount to preference)
• 1/2 tsp sweet paprika
• 2 tbsp apple juice
• 1 garlic clove (minced or finely diced)
• 1 tbsp olive oil (+ more for frying the turkey)
• pinch salt
• pinch black pepper (optional)

Instructions

1. If you are using turkey breast, slice into smaller fillet-sized pieces.
2. Finely dice (or mince) the ginger and garlic.
3. Combine all the ingredients for the marinade in a large bowl. Add the turkey fillets and stir so the marinade is coating them. Cover and place in the fridge for at least an hour (low histamine readers see the note below).
4. Heat olive oil in a skillet and use tongs to add the turkey breast fillets. You may need to do in batches. Alternatively, they can be cooked on your BBQ. Fry the fillets for 4-5 minutes each side, or until they are browned, and have come to an internal temperature of 165F at their deepest point.

44. Miso Fried Rice with Brown Butter, Crispy Kale, and Mushrooms

Miso Fried Rice with Brown Butter, Crispy Kale and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Exploding with flavour and super easy to make, this one bowl meal is hearty, delicious and so satisfying.

Ingredients

• 1/2 lb cremini mushrooms (halved)
• 3 cups kale (chopped)
• 1 Tbsp dark soy sauce
• 4 Tbsp olive oil (divided)
• 3 cups short grain brown rice (cooked and cooled)
• 3 Tbsp butter
• 2 garlic cloves (minced)
• 1/4 – 1/2 tsp red pepper flakes
• 1 Tbsp white miso

Instructions

1. Heat the oven to 450 degrees.
2. Toss the mushrooms and the kale with 2 Tbsp oil and the soy sauce and spread out on a baking sheet.
3. Place in the oven for 10 minutes.
4. Melt the butter over medium heat in a large skillet. Let it cook until it turns brown and jut as it’s starting to turn, add in the garlic and the red pepper flakes.
5. Add in the remaining 2 Tbsp oil and the miso and turn the heat down to low.
6. Whisk the butter mixture until well combined.
7. Add in the rice and stir until well coated and heated through.
8. Remove to a serving dish and top with the kale and mushrooms.

45. Tricolour Quinoa Salad with Roast Vegetables

Tricolour Quinoa Salad with Roast Vegetables 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 people’]

Deliciously sweet roasted baby peppers, caramelised eggplant and tangy lemon mingled in with nutty tricolour quinoa and a zingy lemon garlic dressing. A colourful vegan quinoa recipe that would shine at any potluck meal.

Ingredients

• ½ cup tricolour quinoa
• 1 eggplant
• 1⅔ tbsp olive oil (divided)
• 8 baby peppers
• 1 lemon
• 50 g arugula ((rocket leaves))
• 2 tbsp flat leaf parsley (chopped)
• 1 sprig scallion ((spring onion))
• ¼ cup pine nuts
• 1 garlic clove (minced)
• 3 tbsp olive oil (extra virgin)
• 2 tbsp lemon juice
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Rinse the quinoa through a colander. Add tricolour quinoa to a medium saucepan with 1 cup of water. Bring the mixture to a boil and then reduce the heat and simmer gently. Simmer for approximately 10-15 minutes or until the water has been absorbed. Remove the saucepan from heat and cover with a lid. Let quinoa steam for about 5 minutes. Remove the lid and use a fork to fluff up the quinoa. Set aside for assembly.
2. Heat the oven to 200°C or 400°F. Line a baking sheet with parchment.
3. Cut the eggplant into 2-3 cm cubes. Brush eggplant with 1 tbsp of olive oil and season with salt. Roast eggplant in the oven for approximately 25-30 minutes until golden and soft. Remove from the baking sheet from the oven to cool.
4. Wash baby peppers and season with 1 tsp of olive oil and a pinch of salt and pepper to taste. If you are using a large bell pepper instead, cut into 2 cm thick strips and season as above. Roast baby peppers for approximately 25-30 minutes until the skin is charred and soft. Remove from the baking sheet from the oven to cool.
5. Cut lemon into thick 1 cm rounds. Season with 1 tsp of olive oil and a pinch of salt. Place lemons in the oven and roast for 15 – 20 minutes until lemon caramelises. Remove from the baking sheet from the oven to cool. Once cool, cut the roasted lemon rounds into quarters.
6. Wash and roughly chop parsley.
7. Thinly cut scallion (spring onions) into round slices.
8. Over medium-low heat, dry roast pine nuts in a medium fry pan until golden brown.

Salad Dressing

1. Peel and mince the garlic with a knife or use a garlic press.
2. Add crushed garlic,extra virgin olive oil and lemon juice to a mixing bowl.
3. Whisk together to combine.
4. Taste first and then season with salt and pepper.

Assembly

1. In a large mixing bowl, combine rocket, tricolour quinoa, roasted eggplant, roasted baby peppers, roasted lemon together, scallion (spring onion), parsley and pine nuts together.
2. Drizzle with lemon garlic dressing and toss so the mixture is thoroughly combined.
3. Taste and season with additional salt and pepper if required.
4. Let the salad sit for 10 minutes so the salad well absorbs the lemon garlic dressing.
5. Transfer to a large serving bowl or platter and serve.

46. Butternut Squash Leek Soup

Butternut Squash Leek Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This sweet and savory delicious butternut squash leek soup is easy to make, and super comforting! It is also completely vegetarian.

Ingredients

• 1 tablespoon olive oil (or neutral oil of choice)
• 2-3 cups chopped leeks (about 1-2 small leeks, white part only)
• ¼ cup yellow onion (about ¼ onion)
• 3-4 cloves garlic (minced)
• 1 teaspoon salt (more or less to taste)
• ¼ teaspoon black pepper (more or less to taste)
• ½ teaspoon smoked paprika
• 4-5 cups butternut squash (about 1 large squash, peeled and diced)
• 1 teaspoon fresh thyme (about 4-5 sprigs)
• 4 cups vegetable broth (or chicken broth)
• 1 bay leaf
• ⅓ cup coconut milk (full-fat, or more to taste)
• 1 sprinkle red pepper flakes (optional, use only if you like spicy)

Instructions

1. In large pot, heat up olive oil over medium-high heat. Add in leeks, onion and minced garlic, and cook for 5-6 minutes, or until leek and onion have softened, stirring often with wooden spoon.
2. Add salt, black pepper, paprika, fresh thyme and butternut squash to pot and stir in with leeks and onion. Add in red pepper flakes if using (only use if you like spicy). Continue cooking for 3-4 minutes stirring often.
3. Add in broth and bay leaves. Bring to boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until the squash is cooked through. To check doneness, poke it with tines of fork, if it’s tender, it’s ready.
4. Add in coconut milk and continue cooking for about 5 minutes.
5. Remove butternut squash leek soup from heat, remove bay leaves with spoon. Using immersion blender, start blending soup directly in pot, making circular and up and down motion, until you get to preferred consistency. Taste and adjust salt and black pepper if needed. Serve warm.

47. Chicken Tikka Masala

Healthy Chicken Tikka Masala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT75M · Yield: [‘6’]

This easy Healthy Chicken Tikka Masala features tender marinated chicken, chickpeas, spinach, creamy coconut milk, and a spice tomato sauce. It is a great weeknight dinner that is loaded with fiber and made with simple ingredients.

Ingredients

• 2 Tablespoons garam masala*
• 2 teaspoons EACH Morton kosher salt, ground cumin, coriander, turmeric, chili powder, & granulated sugar
• 1/4 teaspoon cayenne pepper, optional
• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 12 cloves garlic, minced, divided
• 2 Tablespoons grated fresh ginger, divided
• 1/2 cup plain full fat Greek yogurt
• 1/2 lemon, juiced
• 2 Tablespoons unsalted butter or ghee*
• 1 13.5- ounce can full fat coconut milk*
• 1 yellow onion, finely diced or grated
• 1 shallot, finely diced or grated
• 1 15- ounce can crushed tomatoes, plus 1/2 cup water to remove excess from the can
• 1 15- ounce can chickpeas, rinsed & drained
• 1 5- ounce clamshell fresh baby spinach or kale
• chopped cilantro, basmati rice, & naan

Instructions

1. In a small bowl, stir together the garam masala, salt, cumin, coriander, turmeric, chili powder, sugar, and cayenne.
2. In a separate bowl, combine the chicken, HALF of the garlic & ginger, yogurt, 2 1/2 Tablespoons of the spice mixture, and lemon juice. Cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
3. Once the chicken has finished marinating, in a large heavy skillet, melt the butter over medium high heat.
4. Sear the chicken on all sides until it is almost cooked through. It will finish cooking in the curry.
5. Remove the chicken from the pan and reduce the heat to medium heat.
6. Deglaze the pan with the coconut water, scraping any brown bits off the bottom of the pan. (Canned coconut milk is usually separated. Poke a butter knife through the thick white cream later on top. Carefully pour the water from below the cream layer directly from the can into the pan. Reserve the cream for the end.)
7. Add the onion and shallot. Sauté until softened for 5-7 minutes.
8. Add the remaining spice mixture, garlic, and ginger. Satué for 2-3 minutes.
9. Add the crushed tomatoes & water, chicken, and chickpeas. Bring to a light boil. Cover and reduce heat to medium low. Simmer for 10 minutes.
10. Stir in the spinach.
11. Once it has reduced in volume by about half, stir in coconut cream. Taste and add salt if needed.
12. Simmer until spinach is completely wilted. Serve over steamed basmati rice with chopped cilantro.

48. Kale Pasta Sauce

Kale Pasta Sauce (Joshua McFadden’s Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT21M · Total: PT26M · Yield: [‘2’, ‘2 large servings’]

This shockingly easy, utterly tasty, and vibrant green-hued kale pasta sauce with olive oil and garlic is the ideal mid-week lunch or dinner. Recipe very slightly adapted from Joshua McFadden’s Six Seasons Cookbook.

Ingredients

• 2 cloves garlic (smashed and peeled)
• 1/4 cup extra-virgin olive oil (plus more for serving)
• Kosher salt and black pepper
• 1 bunch kale (about 10 – 12 ounces, any variety works here | thick ribs/tough stems removed**)
• 8 ounces dried pasta (such as rigatoni or pappardelle)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. Set a large pot of water on the stove and bring to a boil.
2. Prepare the garlic oil: Add 2 cloves garlic and 1/4 cup extra-virgin olive oil to a small skillet. Place over medium heat, and saute until the garlic begins to sizzle. Immediately reduce the heat to low, and cook until garlic is light golden, soft, and aromatic (about 5 – 7 minutes). Smash the garlic with the back of a wooden spoon to infuse as much flavor as possible into the oil, then remove from the heat. Transfer garlic and oil to the base of a stand blender (or a large heat-safe blender cup). Set aside.
3. Cook the kale: Once the water is boiling, generously season with salt. Add kale leaves and boil until tender but not mushy, about 5 minutes. Use tongs to remove kale from the pot (they will be wet, that’s okay!) and carefully transfer to the blender cup/base. Don’t dump the water in the pot!
4. Cook the pasta: Bring the pot of water back to a boil, then add 8 ounces dried pasta and cook until al dente, per package directions.Transfer 1 cup of the pasta water to a heatproof measuring cup.Drain the pasta, then transfer back to the pot.
5. Blend the sauce: Blend 1 bunch kale, oil, and garlic until it resembles a thick puree. Continue blending, adding about a tablespoon of pasta water at a time, until you achieve a uniform, silky texture. I used about 1/2 cup pasta water here. You may not need all of it.Note: Use caution with hot liquids in a stand blender. Prior to blending, remove the small cap from the blender’s lid and cover the opening with a kitchen towel to safely release steam. Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing and to ensure a consistent puree.Don’t rush this; you want a very smooth sauce.
6. Finish the pasta: Season the kale puree with salt and black pepper. Add half of the kale puree and half of the 3/4 cup freshly grated Parmigiano-Reggiano cheese to the drained pasta and toss to coat. Continue adding more puree as needed until the pasta is nicely coated, saucy, and vibrant green.If needed, add a bit more reserved pasta water to thin out the sauce. Taste and adjust seasoning as needed.Note: If your sauce feels way too loose, you can put the pot back on low heat, stirring continuously until it thickens.
7. Serve: Divide the pasta into serving bowls, drizzle with a bit of olive oil, and garnish with the remaining cheese.

49. Cream Cheese Chicken Chili

Cream Cheese Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed
• 1 cup corn kernels (frozen or canned)
• 8 oz cream cheese, softened
• 2 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: shredded cheddar, cilantro

Instructions

1. 1. Brown the ground chicken in olive oil; remove and set aside.
2. 2. Sauté onion, bell pepper, and garlic in the same pot until softened.
3. 3. Return chicken to the pot; add tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper; pour in broth and bring to a simmer.
4. 4. Stir in cream cheese until fully melted and sauce thickens, about 5–7 minutes.
5. 5. Adjust seasoning and ladle into bowls; top with cheddar and cilantro if desired.

50. Instant Pot Chicken Stew

Instant Pot Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT55M · Yield: [‘4’]

Instant Pot Chicken Stew is the perfect one-pot meal on dreary, cold days. It’s healthy comfort food at its best!

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups chicken broth (or 2 teaspoons Chicken Better Than Bouillon + 2 cups water)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh rosemary (see note 1)
• 1 tablespoon minced fresh thyme (see note 1)
• 2 bay leaves
• 1 teaspoon kosher salt (plus more to taste after cooking)
• 4 carrots, sliced into thick rounds
• 1.5 lbs boneless skinless chicken breasts (three 8-ounce breasts )
• 1.5 lbs baby yellow potatoes (can sub regular yellow potatoes, 1- to 1.5-inch dice)
• 1 cup frozen green peas
• 1 teaspoon white wine vinegar
• freshly ground black pepper
• optional garnish: chopped fresh parsley

Instructions

1. Turn on the Sauté function on your Instant Pot and wait until the screen says “hot”. Add the olive oil, then sauté the onion and celery until softened and fragrant. Add the garlic, turn off the Sauté function and continue to sauté for about a minute in the residual heat. To deglaze, pour in a small amount of broth and use a spatula to scrape up any bits of food stuck to the bottom of the insert.
2. Pour in the remaining broth, then add the Worcestershire sauce, thyme, rosemary, bay leaves and kosher salt. Add the sliced carrot in an even layer.
3. Season both sides of each chicken breast with salt and pepper, then place them in an even layer on top of the carrots. Layer the baby potatoes on top, then the peas. Do not stir.
4. Close the lid and set the vent to sealing. Pressure Cook on Manual High pressure for 10 minutes (your Instant Pot model may have a “Pressure Cook” button rather than a “Manual” button). It will take about 15 minutes to come to pressure.
5. At the end of cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend it until smooth. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar.
6. Dice the cooked chicken into bite-size pieces, or use two forks to shred them. Stir the chicken back into the stew. Season with salt and pepper to taste and serve with biscuits or crusty bread. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

51. Pumpkin Chicken Curry

Easy Pumpkin Chicken Curry from Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Yield: [‘6’, ‘6 people’]

This easy pumpkin chicken curry is made of juicy, tender chicken morsels simmered in a deliciously aromatic sauce that is full of warm spiced flavor. It’s well- spiced but not spicy and can be bulked up with healthy veggies, all in one pot. Plus it’s super flexible: it can be made with coconut cream, regular cream, pumpkin puree or none of the above!

Ingredients

• 2 Tablespoon vegetable oil (If your chicken looks like it’s sticking to the pan when browning it, you may need more oil,)
• 21 oz boneless, skinless chicken thighs
• 1 red onion (peeled and minced. Substitute: shallots or yellow onions.)
• 2 garlic cloves (peeled and crushed)
• 1 Tablespoon Ground fresh turmeric (Substitute: turmeric powder)
• 1 Tablespoon Ground Cumin (If your spices are old, lightly toast them in a dry pan to awaken the fragrance before grinding.)
• 2 teaspoon Ground coriander seeds (As above.)
• 1 Tablespoon Sambal oelek
• 14.1 oz pumpkin ((400g) Cut into 3/4 inch cubes. Substitute: butternut squash)
• 1⅗ Cups chicken stock
• 1 bunch fresh coriander leaves
• ¼ Cup coconut cream or regular heavy cream

Instructions

1. Heat up vegetable oil in a pan. Place half the chicken pieces in a large skillet and lightly brown them on medium heat (gas stove) or medium-high heat (induction stove.) (About 2-3 minutes.) Tip: use a bit more oil if the chicken looks like it’s sticking. You’ll need to give it a stir.
2. Plate and repeat with the rest of the meat.
3. In the same pan, sauté onion, garlic and ginger (if using.) (About 1-2 minutes.)
4. Once you can smell the aromatics and the onion is translucent, reduce the heat to low.
5. Add the ground spices and stir 2-3 times i.e. the turmeric, cumin and coriander seeds (The heat is low so as not to burn the spices.)
6. Add the sambal oelek red chili sauce, stir for 20 seconds (or till aromatic), then add the chicken pieces, pumpkin cubes and stock.
7. Turn the heat to medium-low. Cover the pot and simmer for 15 minutes or till the pumpkin is fork tender. Taste and season (only if necessary.)Note: make sure the fire is not too hot or the chicken will dry out! If the pan looks too dry, top up with a bit more chicken stock or water.
8. Switch off the fire, stir in the fresh cilantro. Optional: for a creamier curry, add the coconut or heavy cream and stir through before switching off the fire.
9. Serve with white rice on the side and enjoy your Asian feast!Optional: you can add some freshly ground black pepper if you want.

52. Vegan Chickpea Winter Salad

Vegan Chickpea Winter Salad – Ready in 15 mins is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

An animal friendly, fresh and tangy winter salad with some serious health benefits. It’s fresh and new, but still prepped within 15 minutes – awesome!

Ingredients

• 1.5 cups chickpeas ((~1 can, 15oz/425g))
• 1 bunch parsley, fresh
• 1 lime ((zested and juiced))
• 1 beetroot, pre-cooked
• 1.5 tbsp mixed seeds ((eg. pumpkin & sunflower seeds))
• 1 orange ((sliced in filets))
• 1 tsp hot sauce ((eg. sriracha))
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp water
• Salt and pepper to taste
• ¼ cup couscous
• 1 tbsp capers ((roughly chopped))

Instructions

1. Drain the chickpeas and give them a good rinse.
2. Roast the seeds in a pan on medium heat until fragrant (no oil needed).
3. Chop the parsley, put it in a food processor or mortar. Add the lime zest, water, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until it’s green and smooth.
4. Cook your couscous according to the packet instructions and leave it to cook whilst you finish the dish.
5. Put the chickpeas into a bowl, add the the ‘parsley dip’. Give it a good toss, add some salt to taste, and get it on a plate. Mix the couscous gently in now too.
6. Filet the orange (, just slice the orange after you’ve peeled it), cut the beetroot into nice pieces and garnish the salad.
7. If you like, add some capers on top, throw on the seeds, and enjoy.

53. Thai Pumpkin Soup

📋Thai Vegan Pumpkin Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Thai vegan pumpkin soup recipe is hearty and comforting one pot soups that is light, satisfying and so delicious! Made with coconut milk it’s vegan and packed with big flavors!

Ingredients

• 2 pounds pumpkin (skin and seeds removed, chopped)
• 2 tablespoon olive oil
• 1 white onion (sliced)
• 2 garlic cloves (minced)
• 1/2 inch fresh ginger (minced)
• 1 tablespoon vegan Thai red curry paste ((store bought or homemade))
• 1 cup coconut milk
• 2 cups vegetable stock (use low sodium stock)
• Salt & pepper ( to taste)
• Juice of half lime (optional)
• Fresh red chilies
• Coconut milk
• Fresh coriander leaves
• Lime (wedges)

Instructions How to cut pumpkin

1. Cut whole pumpkin into half.
2. Cut each half into 2.5 inches slices.
3. Scrape off the seeds using a spoon. Cut the skin off.
4. Cut pumpkin into 3 centimeter chunks.

Make vegan pumpkin soup with curry flavors

1. Heat olive oil in large sauce pan. Add sliced onions, cook until translucent.
2. Add ginger and garlic sauté cook for a minute.
3. Add red Thai paste stirring constantly cook further 1 minute.
4. Add chunks of pumpkin (or pumpkin puree for short cut method). Cook for 2 to 3 minutes.
5. Pour stock bring it to boil, uncovered, then reduce heat and let it simmer cook rapidly for 15 minutes or until pumpkin is tender.
6. Add salt and pepper to taste.Pour coconut milk, stir and cook for 2 minutes on low flame.
7. Blend the soup using immersion blender until smooth.
8. Stir in lime juice.
9. Pour hot soup into serving bowls. Swirl in coconut milk, sprinkle coriander leaves and fresh red chilies.
10. Serve immediately with crusty bread to dunk in. Bread is NOT OPTIONAL! Vegan pumpkin curry soup is best enjoyed with crusty bread.

54. Vegan Cabbage Soup

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 People’]

This Cabbage Soup is the perfect hearty meal for busy weeknights or lazy Sundays. It’s easy to make, budget-friendly, and so darn tasty!

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion (, diced)
• 3 medium carrots (, diced )
• 2 ribs celery (, diced )
• 4 cloves garlic (, minced)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper ((*optional))
• 1 bay leaf
• 8 cups vegetable broth (, low sodium if preferred)
• 1/2 head medium green cabbage (, cored and chopped (about 6 cups))
• 1 (14.5-ounce) can tomatoes (, fire-roasted or regular)
• 1 (15-ounce) can cannellini beans (, rinsed & drained (about 1.5 cups))
• 3 medium gold potatoes (, peeled and diced (1 lb))
• 1 teaspoon Sea salt (, more to taste)
• Fresh ground pepper (, to taste)
• 1/4 cup fresh chopped parsley (for topping + more for serving )

Instructions

1. Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
2. Add in the garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Saute for 30-60 seconds until fragrant.
3. Pour in the vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Turn up the heat to get things moving, then reduce heat slightly to maintain a medium simmer. After 15 minutes, add the beans and continue to simmer until the potatoes and cabbage are tender (about another 5-10 minutes). Stir occasionally.
4. Remove from heat, taste for seasoning, and add more if needed. Remove bay leaf. Sprinkle with fresh parsley and serve. Enjoy!

55. Roasted Carrots and Parsnips Salad

Roasted Carrots and Parsnips Salad with Citrus Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

Salads can be just as delicious and satisfying in fall and winter as those in the summertime, and this recipe is a perfect example. The combination of warm, maple roasted carrots and parsnips, crisp fresh radishes, creamy goat cheese, and toasted pepitas with a bright citrus vinaigrette dressing is a perfect way to enjoy the flavors of the season!

Ingredients

• 4 large carrots, (sliced into 2-inch sticks)
• 2 large parsnips, (peeled and sliced into 2-inch sticks )
• 2 tablespoons pure maple syrup
• 2 tablespoons extra virgin olive oil (or avocado oil)
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 6-8 radishes, (thinly sliced )
• 6 cups mixed leafy greens
• 4 ounces goat cheese, (crumbled)
• ½ cup pepitas (pumpkin seeds) (roasted)
• ¼ cup fresh orange juice
• 1 teaspoon orange zest
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon shallots, (minced)
• ¼ cup extra virgin olive oil
• kosher salt, (to taste)
• fresh ground black pepper, (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the carrots and radishes into sticks about 2 inches in length.
3. In a bowl, whisk together the olive oil, maple syrup, cinnamon, ginger, nutmeg, and salt.
4. Add the sliced carrots and parsnips to the bowl and toss to coat them evenly.
5. Arrange the carrots and parsnips in a single layer on a baking sheet lined with parchment paper or a silicone mat.
6. Roast the carrots and parsnips in the preheated oven for 20-25 minutes, or until they are tender and caramelized.
7. While the carrots and parsnips are roasting, slice the radishes thinly.
8. Then, make the citrus dressing by whisking together the orange juice and zest, lemon juice, apple cider vinegar, maple syrup, shallots, olive oil, salt and pepper in a small bowl. Set aside.
9. In a large salad bowl, mix together the leafy greens, crumbled goat cheese, and sliced radishes.
10. Once the roasted carrots and parsnips are done, remove them from the oven and let them cool a few minutes.
11. Add the carrots and parsnips to the salad bowl, add the dressing, and gently toss it all together. *Alternatively, mix the greens with the roasted vegetables and the dressing, then divide among four plates and top with the radishes, goat cheese and pepitas with another drizzle of dressing on top.
12. Sprinkle with the toasted pepitas.
13. Serve the salad immediately and enjoy!

56. Chickpea Noodle Soup

Chickpea Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 People’]

This Chickpea Noodle Soup is the best meal to make when you need a little comfort. It has the perfect combination of veggies, chickpeas, and noodles to make you feel at home! Plus, it’s made with pantry staples and ready in just 35 minutes!

Ingredients

• 2 tablespoons olive oil
• 8 ounces dry fusilli pasta ((about 2 cups))
• medium yellow onion (, diced)
• 3 medium carrots (, sliced into rounds)
• 3 ribs celery (, sliced)
• 3 cloves garlic (, minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground turmeric ((optional))
• 1 tablespoon tomato paste
• 15 ounces canned chickpeas (, rinsed and drained (about 1.5 cups))
• 8 cups vegetable broth (, low sodium if preferred)
• 2 cups water
• 1 bay leaf
• Sea salt and fresh cracked pepper (, to taste)
• 1/4 cup fresh chopped parsley (for topping)
• Lemon wedges (to serve)

Instructions

1. Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
2. Add in the garlic, tomato paste, thyme, basil, oregano, turmeric, and crushed red pepper. Saute for 30-60 seconds, until fragrant.
3. Pour in the vegetable broth and water, then bring to a boil. Now add the chickpeas, pasta, bay leaf, salt, and pepper. Reduce heat slightly to maintain a medium boil. Cook for 10-15 minutes, or until pasta is al dente.
4. Remove from heat, taste for seasoning, and add more if needed. Sprinkle with fresh parsley and serve with a lemon wedge. Enjoy!

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.