31 High Protein Christmas Anti-Inflammatory Dinners

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. Roasted Pumpkin Quinoa Salad

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

An easy fall quinoa salad with roasted vegetables, flavored with pumpkin pie spice vinaigrette! This roasted pumpkin quinoa salad tastes delicious both ways: serve it warm as a classic fall salad or chill and eat it as a cold summer salad.

Ingredients

• 1 cup quinoa ((See note 1))
• 2¼ cup vegetable or chicken stock
• ½ pumpkin
• ½ bell pepper
• 2 onions
• 1 tablespoon olive oil
• ¼ cup chopped parsley
• 2 tablespoons pumpkin seeds
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon nutmeg
• 1 teaspoon ginger powder
• 1 teaspoon chili flakes
• ½ teaspoon pepper
• ½ teaspoon pink salt
• 1 teaspoon lemon zest
• 1 tablespoon extra virgin olive oil
• 2 teaspoons honey
• 1 tablespoon lemon juice

Instructions How to cook quinoa

1. Rinse and drain quinoa using a fine-mesh strainer. Add stock to quinoa in a microwave-safe bowl. (Use 2 cups of stock for white quinoa.)
2. Close with a lid. Cook in the microwave on high power for 10 minutes. Remove from the microwave and give it a stir. There would be some water left at the bottom.
3. Cover and cook for 10 more minutes. Let it sit for a couple of minutes. Remove from the microwave and fluff up the quinoa with a spatula or fork. Let it cool while you prepare the other ingredients.

How to roast vegetables

1. Preheat the oven to 220°C/428°F.
2. Peel the pumpkin and dice it into 1-inch cubes. Dice the bell pepper. Peel and quarter the onions.
3. In a small bowl, mix the dry ingredients listed under pumpkin spice vinaigrette:
4. Add half of the spice mix to the diced vegetables and toss. Drizzle oil and toss again until all the pieces are coated.
5. Line a sheet pan or baking tray with parchment paper. Spread out the vegetables on the tray in a single layer.
6. Roast for 20 to 25 minutes, until the vegetables are browned.

How to make roasted pumpkin salad dressing

1. Take the other half of the spice mix in a jar. Add extra virgin olive oil, honey, and lemon juice. Close and shake the jar until everything comes together.
2. Add a couple of spoons of the vinaigrette when the quinoa is warm, and add the rest after adding all the mix-ins.

How to easily toast pumpkin seeds

1. Turn off the oven after you take out the roasted vegetables.Spread out pumpkin seeds on a baking tray. Place the tray in the warm oven. The pumpkin seeds would be browned and crisp in 10 to 12 minutes.

Quinoa pumpkin salad

1. Add the roasted vegetables, parsley and dressing to the quinoa and toss. Sprinkle toasted pumpkin seeds on the salad.
2. Let it sit for 5 minutes for the flavors to be absorbed. Serve right away or chill if you want to use it later.

2. 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.

3. Chickpea Potato Curry

Chickpea and Potato Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’]

This Chickpea and Potato Curry, also known as Chana Aloo Curry is the ultimate comfort food! It’s made with a spice blend that packs layers of flavor, and is SO easy to prep!

Ingredients

• 2 tbsp oil, divided
• 1 large yellow onion, diced
• 4 cloves of garlic
• 1 tbsp minced ginger
• 1 red or green chili pepper, diced ((add more to make it spicier))
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp curry powder ((optional))
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 (14 oz each) cans chickpeas, drained and rinsed
• 1 lb yellow potatoes, chopped
• 1 (14 oz) can fire-roasted tomatoes
• 3 cups vegetable broth
• Freshly ground black pepper to taste
• Juice of 1 lime ((optional))
• Fresh cilantro, chopped ((optional))

Instructions

1. Heat a large dutch oven over medium-high heat. Add 1 tablespoon oil and once hot, add the onion and saute for 2-3 minutes, until golden. Then, add the garlic, ginger, and red chili pepper and saute for 30 seconds, until fragrant.
2. Add 1 more tablespoon of oil and add the spices. Cook, stirring very often, for 30 more seconds, or until the spices are toasted.
3. Add the canned tomatoes and stir to get any browned bits off the bottom. Add the vegetable broth, potatoes, chickpeas, salt, and black pepper, and bring to a boil.
4. Simmer the curry over medium-low heat for 30-40 minutes, stirring evdery 10 minutes or so to prevent burning, until the potatoes are cooked through and the curry has thickened.
5. Taste and adjust the flavor if needed, adding more salt or black pepper to taste. If the curry is too acidic, stir 1-2 tsp of sugar. Finally, stir in the lime juice and fresh cilantro (optional).

4. Turmeric Chicken Soup

Anti-Inflammatory Turmeric Chicken 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 anti-inflammatory turmeric chicken soup is a comforting bowl packed with turmeric, chicken, and immune-boosting ingredients. High-protein, gluten-free and low in calories.

Ingredients

• 1 tbsp olive oil
• 3 tbsp ginger (minced)
• 4 garlic cloves (minced)
• 6 carrots (sliced)
• 3 celery stalks (sliced)
• 1 yellow onion (diced)
• 2 tsp ground turmeric
• 8 cups chicken stock
• 4 cups cauliflower rice
• 1 lb chicken breasts (cut into cubes *)
• 2 tbsp corn starch
• 1/4 cup water
• 2 cups baby spinach (chopped)
• 1 fresh lime (juiced)
• Sea salt and black pepper (to taste)
• Fresh parsley (chopped)

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add in the olive oil, ginger and garlic. Saute for around 1 minute.
2. Add in the carrots, celery and onion. Cook for 4-5 minutes until the vegetables soften.
3. Add in the ground turmeric. Stir to combine and pour in the chicken stock.
4. Bring it to boil and add in cauliflower rice and chicken. Let it simmer for 15 minutes until all the vegetables are tender.
5. Now, combine corn starch with water in a small bowl and pour it into the pot. Give it a good stir and let it simmer for a minute before removing from the heat. This will help to thicken the texture of the soup.
6. Remove the pot from the heat, add in spinach, squeeze in the lime juice, add in the salt and black pepper. Give it a good stir.
7. Pour the soup into the bowls and top up with chopped parsley before serving.

5. Ginger Coconut Detox Lentil Soup

Ginger Coconut Red Lentil Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

Wholesome and nutritious lentil soup with ginger, coconut, lime juice, and curry paste. Stuffed with flavors.

Ingredients

• 1 Tablespoon Oil (*see Notes)
• 3 Green Onion Bulbs (sliced)
• 1 Tablespoon Ginger Fresh (finely chopped)
• 3 Pieces Garlic Clove (finely chopped)
• 1 1/2 Tablespoons Thai Curry Paste
• 1 Tablespoon Red Chili Pepper Flakes
• 1 Cup Red Lentils (dried split Masoor dal)
• 1 Cup Coconut Milk
• 4 Cups Broth
• Salt (to Taste)
• 1 Lime Juice
• Cilantro Fresh (Freshly chopped Coriander)
• Green Onion Stalks (Freshly chopped )

Instructions

1. Heat up a soup pot with cooking oil.
2. Add in your sliced green onion bulbs, chopped ginger and garlic.
3. Stir fry the content for a minute or two on higher heat until the ingredients soften.
4. Add the Thai curry paste, as well as the chili flakes and stir-fry for another 2 minutes on a higher flame.
5. Next, add the red lentils. I soak mine first for about 20 minutes before I start cooking so that the lentils cook faster.
6. Pour in the coconut Milk as well as the veg broth and mix the whole contents well.
7. Allow the soup to cook for about 15 minutes or until the lentils are cooked through.
8. Season with salt to taste and pour in the lime juice. Mix well.
9. Serve the soup hot with freshly chopped cilantro and the cut green spring onion stalks.

6. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

7. Air Fryer Salmon with Orange Honey Glaze

Air Fryer Salmon With Orange Honey Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT47M · Yield: [‘4’, ‘4 servings’]

This quick & simple air fryer salmon is slathered in an orange honey glaze with hints of ginger. Perfect for weeknights or entertaining!

Ingredients

• 4 6 oz fillets of salmon (Choose a fattier version, like King or Chinook)
• Sea salt and cracked pepper
• 3 cloves of garlic, grated to a paste
• 1/4 cup fresh-squeezed orange juice (1 TBSP will go into the glaze with the honey)
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger, divided
• 1 teaspoon orange zest
• 2 tablespoon raw liquid honey
• Sesame seeds, for garnish

Instructions

1. Gently pat the salmon fillets dry with paper towels; set aside.
2. In a small mixing bowl, whisk 2 TBSP of honey, 1 TBSP of the orange juice, and half of the grated ginger until well combined; set aside.
3. Now, whisk all of the marinade ingredients together in a large mixing bowl.
4. Place the fillets into the mixing bowl, skin-side up, and marinate at room temperature for 30 minutes. (Leaving them at room temp after being in the fridge results in a more even cook. See the Quick Tips section if marinating for an entire day.)
5. When it’s time to cook, transfer the salmon fillets into the air fryer basket skin-side down. Air fry them at 380º F for 10-12 minutes, depending on their thickness. Check the internal temperature with a meat thermometer at the 10 minute mark to be sure. (If you’re cooking thinner salmon fillets, like Sockeye or Coho, check in at 6-8 minutes.)
6. When the salmon is ready, carefully transfer the fillets to a platter or cutting board.
7. Brush the fillets generously with the orange honey glaze, sprinkle sesame seeds on top, and serve!

8. Sweet Potato Curry

Sweet Potato Curry 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 servings’]

This sweet potato curry is a hearty and flavorful one pot meal! This curry is loaded with bold flavors and wholesome ingredients. It is great for family dinners, meal prep and leftovers.

Ingredients

• 1 tbsp olive oil (or coconut oil)
• ½ cup white onion (finely diced)
• 2 cups cubed sweet potatoes
• 1 tbsp ginger paste
• 1 tbsp red curry powder (or red curry paste)
• 1 tbsp curry powder
• 13 ounces canned coconut milk
• 1 cup vegetable broth
• 3 cups chopped spinach

Instructions

1. First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
2. Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
3. Cook for 2 minutes.
4. Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
5. Turn heat off. Add in chopped spinach. Stir until wilted.
6. Finally, ladle curry into bowls.

9. Baked Salmon with Avocado Mash

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

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

This Baked Salmon with Avocado Mash is a perfect, easy dinner recipe that tastes gourmet! Simple to make yet bursting in flavors. This easy dinner is gluten-free, dairy-free, Whole30, and low-carb. Enjoy this fish dinner and add it to the list of your best recipes!

Ingredients

• 4 salmon fillets
• salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• 2 avocados (mashed)
• 1 lime zest (grated)
• 1 lime juice
• salt to taste
• chopped dill
• 1/2 red onion chopped

Instructions

1. Preheat the oven to 375F.
2. Place salmon fillets on a baking dish. Sprinkle with salt, black pepper, garlic powder, paprika, and cayenne pepper, and cover with olive oil.
3. Pop into the oven and bake for 12-15 minutes until fully cooked.
4. While salmon is being baked, mash avocados in a bowl. Grate in the lime zest and squeeze in the fresh lime juice. Add in salt and chopped dill. Combine all of the ingredients.
5. Once the salmon is baked, cover each salmon fillet with avocado mash mix and sprinkle with chopped onion.

10. Chicken and Sweet Potato

Chicken and Sweet Potato Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT65M · Yield: [‘4’, ‘4 food containers’]

Transform your mealtime with this chicken and sweet potato meal prep recipe while keeping your weeknight cooking stress-free. This filling, easy lunch is easy to make and will help you achieve your fitness goals. An easy, flavorful chicken recipe anyone can make!

Ingredients

• 4 large sweet potatoes (diced)
• 4 tbsp olive oil
• 2 tsp paprika
• 1 tsp cinnamon
• 2 tsp oregano
• ¼ tsp salt
• ¼ tsp black pepper
• 2 red onions (roughly chopped)
• 1 tbsp olive oil
• 2 lbs chicken breast (cut into small pieces)
• 4 tbsp olive oil
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 2 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 4 medium tomatoes
• Dill
• Pinch of salt

Instructions Sweet Potatoes

1. Preheat the oven to 400F. Take out a large bowl and add olive oil, paprika, cinnamon, oregano, salt, and black pepper. Mix all of the ingredients together.
2. Add in the diced sweet potatoes and cover them with oil thoroughly.
3. Arrange sweet potatoes on a sheet pan, leaving some space in the corner.
4. Add chopped red onions into the corner and drizzle with olive oil.
5. Bake in the oven for 30 minutes

Chicken

1. Take out a large bowl and add olive oil, paprika, cayenne pepper, garlic, onion powder, Italian seasoning, salt and black pepper. Mix all of the ingredients together.
2. Add in the chicken and thoroughly cover with a spice mixture.
3. Heat up your frying pan to high heat, and add in all of the chicken with the oil.
4. Cook for 12-15 minutes until browned and fully cooked.

Fresh Veggies

1. Chop tomatoes, add in the dill and salt. Combine the ingredients.

Assembly

1. Take out 4 food containers. Add in the cooked sweet potatoes, then cooked red onion, chicken, and fresh veggies.
2. Heat up before serving! You can also store the fresh veggies separately and add them in after heating. Enjoy!

11. Herb Crusted Salmon

Herb Crusted Salmon (Whole30, Paleo) 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 salmon fillets with tomatoes’]

A quick sheet pan dinner you can make! It’s refreshing, herby, garlicky, and full of nutrition. A low carb, Whole30, low calorie, high protein, and Paleo-friendly.

Ingredients

• 4 salmon fillets (around 1lb (skin on, raw))
• 8 garlic cloves (minced)
• 1/2 cup fresh parsley (finely chopped)
• 1/2 cup fresh basil (finely chopped)
• 1 tbsp olive oil
• a pinch salt
• a pinch of black pepper
• 5 cups cherry tomatoes
• 2 tbsp balsamic vinegar
• a pinch salt
• a pinch of black pepper

Instructions

1. Preheat the oven to 400F.
2. On a sheet pan with parchment paper on, assemble tomatoes on one side. Sprinkle with salt, black pepper, and drizzle with balsamic vinegar.
3. In a small bowl, press in garlic cloves, add finely chopped herbs and olive oil. Combine so the ingredients bind together and form a rub.
4. Place salmon fillets on the sheet pan, sprinkle with salt and black pepper. Then, rub the herb mixture on top.
5. Cook in the oven for 20 minutes until salmon is fully cooked and tomatoes are bursting.

12. Vegetable Stew

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

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

Vegetable stew is a hearty and comforting recipe made with a variety of vegetables cooked in a flavorful broth! It is a healthy and versatile meal. Great for the colder weather, family dinners, meal prep, and leftovers!

Ingredients

• 2 tbsp olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 1 bell pepper (diced (any color))
• 2 cups diced potatoes
• 1 zucchini (diced)
• 1 yellow squash (diced)
• 14 ounces diced tomatoes
• 4 cups vegetable broth
• 2 tsp dried thyme
• 1 tsp dried rosemary
• salt (to taste)
• black pepper (to taste)
• 1 cup frozen peas
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 2 cups spinach or kale (chopped)
• fresh parsley or basil (for garnish)

Instructions

1. First, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 2 to 3 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the diced potatoes, zucchini, and yellow squash to the pot. Cook for another 5 minutes, stirring occasionally.
5. Pour in the diced tomatoes (with the juice), vegetable broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 to 20 minutes or until the potatoes and other vegetables are tender.
7. Add the frozen peas, green beans, and chopped spinach or kale to the pot. Simmer for an additional 5 to 7 minutes until these greens are cooked and the stew is heated through.
8. Taste and adjust the seasoning with more salt and pepper if needed.
9. Finally, ladle the healthy vegetable stew into bowls, garnish with fresh basil, and serve hot!

13. Celery 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.

14. Keto Baked Chicken Breast

Keto Baked Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’, ‘5 servings’]

This is the easiest and the tastiest keto baked chicken recipe – EVER! Add this dish to your low carb menu planning asap.

Ingredients

• 5 chicken breasts
• 3 Tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper (to taste)

Instructions

1. Preheat oven to 450 degrees F.
2. Place chicken breasts in a 9″ x 13″ baking dish or sheet pan and drizzle the olive oil over top. Flip the chicken around and rub the olive oil all over.
3. In a small bowl, mix together the spices.
4. Season the chicken with the paprika, Italian seasoning, onion powder, garlic powder, salt and pepper.
5. Bake for 20 minutes or until the internal temperature of an inserted meat thermometer reads 165 F.

15. Butternut Squash Quinoa Bowl

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

Recipe details: Prep: PT15M · Cook: PT32M · Total: PT47M · Yield: [‘2’, ‘2 servings’]

Enjoy this butternut squash bowl as a fun, colorful and flavorful lunch or light dinner!

Ingredients

• 1 small butternut squash (peeled, seeds removed, diced into 1/2 inch pieces)
• 1 tbsp extra virgin olive oil
• 1 tsp sweet paprika
• 1/2 tsp turmeric powder
• 1/2 tsp dried thyme
• pinch salt
• pinch ground black pepper (optional)
• 1 red bell pepper (ribs and seeds removed, diced into 2-3 pieces)
• 2 cups broccoli florets
• 1 cup quinoa
• 2 cups water (or vegetable broth)
• 3 tbsp tahini
• 3 tbsp warm water
• 1/2 tsp dried thyme
• 1/2 tsp apple cider vinegar (optional)
• 1 tbsp pepitas
• 1 tbsp fresh parsley (or cilantro)

Instructions

1. Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
2. Scatter the diced butternut squash onto the sheet, drizzle with olive oil and sprinkle on the sweet paprika, turmeric, dried thyme, salt and optional black pepper. Toss to coat the butternut squash. Roast for 15 minutes.
3. Remove the sheet pan from the oven, and add the broccoli florets and red bell pepper. Drizzle with olive oil and roast the vegetables for 18-20 minutes. Dice the bell peppers into small pieces once cool enough to handle.
4. Whisk together the tahini, water, dried thyme and optional apple cider vinegar to a creamy dressing. Adjust with more tahini or water to thin or thicken the sauce to preference.
5. Cook the quinoa according to packet instructions.
6. Either combine the warm vegetables and quinoa in your serving bowl, or allow to cool. Drizzle with the tahini dressing and add any toppings.

16. AIP Chili

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’, ‘5 servings’]

Bean-free chili recipe made without tomatoes, chilies, or bell peppers for a low-inflammatory meal. This easy to digest dinner recipe taste amazing whether your follow an AIP diet, or simply love a good clean eating recipe.

Ingredients

• 2 Tbsp coconut oil (or cooking oil of choice)
• 1 small yellow onion (chopped)
• 4 cloves garlic (minced)
• 3 large carrots (peeled and chopped)
• 1 lb ground beef or ground turkey
• 1 Tbsp minced ginger
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/4 tsp ground turmeric
• 1 tsp sea salt (to taste)
• 2 small yellow squash (chopped)
• 1 medium zucchini squash (chopped)
• 1 (15-oz) can pumpkin puree
• 4 cups chicken broth
• 1 Tbsp fresh lemon juice
• 3 Tbsp coconut aminos (optional)

Instructions

1. Heat the coconut oil in a large dutch oven or pot over medium heat. Add the onion and saute, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and carrots and continue sauteing another 2 minutes.
2. Scoot the vegetables off to one side of the pot and add the ground turkey, ginger, oregano, basil, parsley, turmeric, and sea salt. Brown the turkey for 2 to 3 minutes, flip, then brown on the other side for an additional 2 to 3 minutes. Use a spatula or wooden spoon to break up the meat into smaller pieces and stir it into the vegetables.
3. Add the remaining ingredients, cover the pot and bring to a full boil.
4. Reduce the heat to a simmer and cook 20 minutes, until the vegetables have reached desired done-ness and the turkey is cooked through.
5. Serve chili with fresh chopped parsley, chives, and/or your choice of toppings.

17. Bean Stuffed Sweet Potatoes

Bean Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’, ‘4 stuffed potatoes’]

Loaded sweet potatoes bursting with Mexican flavors. A perfect gluten-free comfort food you can make for a vegetarian dinner and get creative! Easy to meal prep and to enjoy – this is one of the sweet potato recipes you’ll want to have over and over again. Perfect for weeknight dinner.

Ingredients

• 4 sweet potatoes
• 1 tbsp olive oil
• 1 can black beans (strained and rinsed (or red kidney beans))
• 1 cup cherry tomatoes (chopped)
• 1/2 cup corn
• 1 clove garlic (minced)
• 1/2 red onion (diced)
• 1/3 cup parsley (chopped)
• 1/2 lime juice
• 1 tbsp olive oil
• pinch chilli flakes
• 3/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 avocado
• 1/2 lime juice
• pinch of salt
• 1/3 cup sour cream
• Spring onion (chopped)

Instructions

1. Preheat the oven to 400F. Pierce your potatoes with a fork all around so they have small holes. Add them to a baking tray. Use a brush to oil (or spray) the sweet potatoes all around and bake in the oven for 40-60 minutes until they’re tender. Smaller potatoes will need 40 min, while larger 60 min.
2. While potatoes are baking, get a bowl and add in all of the spicy bean mix ingredients. Start with kidney beans and finish up with salt. Combine all of them together.
3. Mash avocado in a bowl with a fork, squeeze over the lime juice, and add a pinch of salt. Set aside.
4. In a separate bowl, mix sour cream with chopped spring onions.
5. Once the potatoes are baked, cut them in half, but not all the way through, so the potatoes open up but are still in one piece.
6. Fill them in with the spicy bean mixture, top up with avocado mash, and top up with sour cream.

18. Stuffed Butternut Squash with Pork

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT58M · Yield: [‘4’, ‘4 squash halves’]

This Stuffed Butternut Squash with Pork is sweet, savory, and nutty. FIlling and comforting with herbs and seasonings. It makes for a perfect gluten-free dinner for those comforting winter evenings or a dairy-free recipe when you just want to eat a fancy dinner. This recipe is Whole30, Paleo and high calorie, making it a perfect dinner for family.

Ingredients

• 2 medium butternut squash
• 2 tbsp olive oil
• 1 medium white onion (finely chopped)
• 1 lb pork mince
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp oregano
• 1 medium apple (chopped)
• 1 cup spinach
• ½ cup dried cranberries
• 1/2 cup walnuts (chopped)
• Salt and black pepper (to taste)
• Parsley (for serving)

Instructions

1. Preheat the oven to 425F and get your baking sheet ready.
2. Cut your butternut squash lengthwise and scoop out the seeds and strings. Drizzle each half of the squash with a total of 1 tbsp of olive oil, and place the halves with the flat part down. Bake in the oven for 40 minutes until the squash has softened. IF the squash is larger, it might take up to 60 minutes.
3. Heat up a frying pan to medium-high heat and add 1 tbsp of olive oil. Add in chopped onion and sauté for around 3-5 minutes until the onion becomes translucent.
4. Add pork mince to the pan. Sprinkle with garlic powder, Italian seasoning, and oregano. Stir and cook until the pork has whitened – it will take about 4-5 minutes.
5. Add apple, spinach, cranberries, and walnuts – give it a good stir and cook for another 2-3 minutes. Remove from the heat and season with salt and black pepper.
6. Once the squash has cooked, flip the halves and scoop out some of the flesh to make space for the pork mince. Make sure you leave a border of squash for eating.
7. Fill up the squash with the pork mince and broil in the oven for 2-3 minutes. Garnish with chopped parsley before serving.

19. Chicken and Cauliflower

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

20. Roasted Broccoli Salad with Creamy Almond Dressing

Roasted Broccoli Salad with Creamy Almond Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘2’, ‘2-4’]

This Roasted Broccoli Salad is the perfect salad for fall, winter, or spring. It’s easy to make and packed with a ton of flavor!

Ingredients

• 1 head of broccoli, cut into florets
• 1 tbsp avocado oil
• ¼ tsp each sea salt and pepper
• 1-2 heads romaine lettuce, roughly chopped (depending on the size, about 5 cups)
• 1 english cucumber, diced
• 1-2 cup cherry tomatoes, halved
• ½ medium red onion, thinly sliced into half moons
• ¼ cup finely chopped fresh dill
• ½ cup toasted or raw pecans, roughly chopped (see notes)
• 2 tbsp almond butter
• 1 tbsp extra virgin olive oil
• 1 tbsp dijon mustard
• ¼ cup freshly squeezed lemon juice (1-2 lemons)
• 1 tsp maple syrup (optional to balance the flavors)
• ½ tsp hot sauce
• ¼ tsp each sea salt and freshly ground black pepper
• water (optional, to reach desired consistency)

Instructions Salad:

1. Preheat your oven to 400F (200C).
2. Add broccoli florets to a large baking sheet, drizzle with avocado oil, and season with salt and pepper. Toss to coat well. Try to spread the broccoli out as much as possible so they’ll get crispier.
3. Roast in the preheated oven for 20-25 minutes until slightly charred and crispy.
4. While the broccoli is roasting, make the dressing (see instructions below).
5. To a large mixing bowl add romaine lettuce, cucumber, cherry tomatoes red onion, fresh dill, pecans, and roasted broccoli. Drizzle with the dressing and toss everything together until well-mixed.
6. Serve garnished with extra fresh dill or toasted pecans.

Dressing:

1. Mix all ingredients together in a medium bowl or a jar and store in the fridge until ready to use.

21. Sheet Pan Chicken with Fruits

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.

22. Pumpkin Carrot Soup

Easy Pumpkin Carrot Soup recipe without cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A creamy pumpkin carrot soup recipe with warming spices is all you need on a chilly night. This easy soup recipe combines delicate flavours of the carrot, fresh pumpkin and spice from ginger. It makes you forget that it’s a soup without cream.

Ingredients

• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 onion
• 5 cloves garlic
• 4 cups diced pumpkin (medium-sized pumpkin weighing about 850 to 870 grams (1.87 to 1.9 pounds))
• 2 medium carrots (or 2 cups of diced carrots)
• 3 cups vegetable stock (or chicken stock)
• ¼ teaspoon chili flakes (or cayenne pepper)
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon grated nutmeg
• ⅛ teaspoon ground cloves
• ½ teaspoon black pepper
• 7-8 sprigs fresh thyme (or ½ teaspoon dried thyme)
• 2 tablespoons pumpkin seeds

Instructions Dice

1. Peel and dice the pumpkin and 2 medium carrots into small cubes. Finely chop 1 onion and 5 cloves garlic.

Boil

1. Heat 1 teaspoon butter and 1 teaspoon olive oil in a large pot. Saute the onion and garlic on low heat. Stir for 3-4 minutes until aromatic.
2. Add cubed pumpkin and carrots. Stir for a couple of minutes.
3. Add ¼ teaspoon chili flakes, ¼ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon grated nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon black pepper and 3 cups vegetable stock.
4. Add 7-8 sprigs fresh thyme or ½ teaspoon dried thyme. If you’re using fresh thyme, add whole stalks to make it easier to be picked out.
5. Bring it to a boil. Cover and simmer on medium heat for about 15-20 minutes until the vegetables are cooked.Turn off the heat.

Blend

1. Remove the stalks of fresh thyme. (If you’re using dried thyme, don’t bother. It can be blended with the rest of the ingredients.)
2. Use an immersion blender and blend the soup until smooth and creamy.
3. If you don’t have a stick blender, let the veggies cool down and blend using a food processor. Transfer back to the pot and reheat.

Garnish and serve

1. Toast 2 tablespoons pumpkin seeds in a small pan on low heat for about 5 minutes.
2. Pour the hot soup into individual bowls. Sprinkle toasted pumpkin seeds on the soup. Garnish with sprigs of thyme.
3. See notes for various topping options.

23. Salmon Meal Prep with Veggies

Salmon Meal Prep With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

24. Low Carb Hamburger Soup

Low Carb Hamburger Soup 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’, ‘6 bowls’]

This soup is the ultimate comfort food when you’re craving hamburgers but want a healthier low carb version. It’s gluten-free, dairy-free, low carb and high protein.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups cauliflower florets (cut into pieces)
• 1 small carrot (diced)
• 1 celery stalk (sliced)
• 14 oz can chopped tomatoes
• 6 cups beef broth
• 1 cup yellow string beans
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• Parsley (chopped)

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the beef mince, chopped onion, and garlic. Break the beef apart and cook until brown for around 7-10 minutes.
2. Add the rest of the ingredients into the pot, stir it, and bring to a boil. Now, reduce the heat and let the soup simmer for around 15 minutes until the vegetables are tender.
3. Serve with some chopped parsley on top.

25. Air Fryer Salmon

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

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘2’, ‘2 salmon fillets’]

Elevate your dinner with our healthy air fryer salmon recipe. Enjoy a guilt-free meal that’s rich in omega-3 fatty acids and low in calories! This high protein, low calorie, and low carb dinner is the easiest family dinner you’ll make.

Ingredients

• 2 x salmon fillets (fresh or slightly smoked)
• 2 tbsp soy sauce (low sodium)
• ½ tsp apple cider vinegar
• 1 tbsp honey
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sesame seeds

Instructions

1. Mix together the sauce. Pour it over the salmon fillets and let them sit with the skin facing upwards for 5-10 minutes.
2. Preheat the air fryer for 5 minutes.
3. Spray the air fryer with 2 pumps of olive oil to prevent sticking and place the salmon fillets skin down. Pour over the sauce, making sure it covers the fillets beautifully.
4. Air fry for 7 minutes at 400F (200C).
5. Let them cool down for a few minutes before serving.

26. Creamy Tomato and Turmeric Chicken

Creamy Tomato and Turmeric Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Creamy Tomato and Turmeric Chicken is an easy skillet recipe and perfect for a quick and easy weeknight meal. Chicken is marinated and cooked with a coconut milk sauce for a flavorful curry like recipe.

Ingredients

• 1 tablespoon ground turmeric
• 1/4 teaspoon black pepper
• salt
• 2 tablespoons oil ((vegetable or olive oil))
• 1/2 teaspoon fish sauce
• 2 chicken breasts
• 1 can coconut milk ((400ml / 13.5oz))
• 3 tablespoons tomato paste
• juice of 1/2 a lemon
• salt and pepper
• 1 red onion (sliced)
• 1 red pepper (sliced)
• 2 garlic cloves (thinly sliced)
• 12 cherry tomatoes (cut in half)

Instructions To marinade the chicken

1. Add all of the marinade ingredients to a ziplock bag along with the chicken breasts. Squeeze out any air and seal the bag. Use your hands to rub the marinade into the chicken breasts to fully coat them and place in the fridge for at least 30 minutes and up to 12 hours.

To make the sauce

1. In a large jug or bowl, combine all of the sauce ingredients and set to one side until ready to use.

To make the dish

1. Heat a pan on a medium high heat, once hot add the marinated chicken breast and cook for 3-4 minutes on each side until golden brown. Remove and set to on side.
2. In the same pan, turn the heat down slightly and add the onion, red pepper, garlic and cherry tomatoes. Cook until softened, about 5-10 minutes.
3. Add the chicken breasts back to the pan and pour the sauce in. Turn the heat to high and let it come to a simmer.
4. Give the sauce a stir, and simmer for around 5-10 minutes until the chicken is cooked through (internal temp of 165ºf / 75ºc).
5. Sprinkle over some chopped green onion / spring onion and fresh cilantro to serve.

27. Mediterranean Stuffed Salmon

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 salmon fillets’]

This flavorful salmon is filled with a delicious mix of spinach, feta, and sun-dried tomatoes. A healthy, high protein dinner that’s low-carb and gluten-free.

Ingredients

• 1/2 cup sun-dried tomatoes (drained and roughly chopped)
• 3 cups baby spinach
• 1/2 cup feta cheese (crumbled)
• 2 tsp Italian seasoning
• 1/2 tsp sea salt
• 1 1 lb sockeye salmon fillet
• Cooking spray
• Sea salt (to taste)

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Heat up a small saucepan over medium-high heat. Add in the sun-dried tomatoes and bring them to a sizzle. Add in the baby spinach and cook until wilted. Don’t be afraid to move it around with a spatula.
3. Remove the saucepan from the heat and add in feta cheese, Italian seasoning, and salt. Give it all a very good stir.
4. Take the sockeye salmon fillet, pat it dry with paper towels, and cut it into 4 equal-sized fillets. Now, cut each fillet lengthwise without fully cutting through and leaving 1/2 inch of the fillet still attached.
5. Spray the salmon fillets with cooking spray lightly. Sprinkle with the sea salt and place on the baking sheet with parchment paper.
6. Stuff each salmon fillet with the stuffing mixture.
7. Pop into the oven and bake in for 25-30 minutes until the salmon has cooked through. Serve warm.

28. Pistachio Crusted Salmon

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’]

A fast, flavorful and heart-healthy dinner

Ingredients

• 10 ounces salmon fillet (2 pieces 4-6 ounces each)
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground pepper
• 1/3 cup unsalted, shelled pistachios
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1/2 teaspoon lemon zest
• 1 medium clove garlic (minced)
• 1/2 teaspoon oregano

Instructions

1. Preheat the oven to 375℉ and set the rack to the middle position. Lightly spray an oven-safe frying pan or other baking pan.
2. Rinse the salmon fillets and pat them dry with a paper towel. Sprinkle half of the salt and pepper over the top and place them inside the frying pan. Set the salmon aside.
3. Chop the pistachios finely.
4. In a small bowl, combine the mustard, lemon juice, olive oil, and honey. Whisk well to combine. Add any remaining salt and pepper, the lemon zest, minced garlic, and oregano. Mix well to combine all of the ingredients.
5. Add the chopped nuts to the bowl and stir well with a spatula or spoon to combine. Pat the nut mixture evenly over the salmon fillets in the pan.
6. Bake the salmon for about 15 minutes or until the internal temperature registers 145℉ or the salmon is opaque inside and flakes easily with a fork.

29. Canned Salmon Salad

Canned Salmon Salad (No Mayo Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

My canned salmon salad (no mayo) is packed with omega-3s and fresh veggies, and offers a healthy twist on traditional recipes.

Ingredients

• 15 ounces salmon, canned ((425 grams))
• 8 cups spring mix lettuce
• 1 avocado, chopped
• ½ lemon, juiced
• 2 cups grape tomatoes, halved
• 1 cup broccoli, finely chopped
• 1 yellow bell pepper, chopped
• 1 medium cucumber, chopped
• ½ small red onion, chopped
• sesame seeds and chopped chives ((optional garnish))
• ⅔ cup orange juice, freshly squeezed
• ¼ cup toasted sesame oil
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons orange zest

Instructions

1. Drain the canned salmon and mash it very well with a fork. Cut the grape tomatoes in half. Chop the broccoli, bell pepper, red onion, and cucumber.
2. Chop the avocado and sprinkle it with fresh lemon juice. This will help keep it from turning brown.
3. Divide the lettuce between four bowls. Top each bowl with equal amounts of salmon, tomatoes, broccoli, pepper, cucumber, red onion, and avocado.
4. To make the salad dressing, add the orange juice, sesame oil, soy sauce, and orange zest to a small glass jar. Put the lid on the jar and shake.
5. Drizzle the salad dressings on the salads if serving immediately, or keep it separate for meal prep. Garnish the salads with sesame seeds and chives (if desired).

30. Turmeric Black Pepper Chicken Roast

Turmeric Black Pepper Chicken (Roast) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Yield: [‘4’, ‘4 people’]

This roasted Turmeric Black Pepper Chicken is an easy weeknight dinner. Tender, juicy chicken is combined with aromatic ground turmeric and black pepper to create a beautifully roasted chicken sure to impress your family and friends! (I use ground turmeric in my recipe as it’s more easily found than fresh.)

Ingredients

• 1 whole chicken
• 2 Tablespoons neutral vegetable oil
• 2 Tablespoons ground turmeric
• 1 Tablespoon ground black pepper
• ½ Tablespoon salt
• 1 teaspoon lime juice
• 1 Tablespoon neutral honey
• 1 garlic bulb (cut into half and smacked)
• 1 inch ginger (sliced)
• 1 inch fresh turmeric (optional)

Instructions

1. Preheat your oven to 392°F (200°C/ 180C fan.) 20-30 minutes before cooking, take your chicken out of the fridge. (We want it at room temperature when it goes into the oven.)
2. Asians like to rinse their chicken but the USDA advises against it. I’ll let you decide what works best for you but, either way, make sure you pat the chicken skin very dry, using paper towels.
3. Stuff the chicken. Note: You may find it easier to rub first then stuff, as the stuffing may get in the way of massaging the dry rub into the chicken cavity.
4. Wet rub method: In a medium bowl, combine the ground turmeric, black pepper, salt, lime juice and oil. Mix them well into a paste.Alternative dry rub method: alternatively, you can rub the oil evenly and all over the chicken first then rub the spice mixture into the chicken skin. (Make sure to apply it inside of the chicken cavity too.) If you’re using the dry rub method, then mix the lime juice with the honey instead of adding the lime to the spices. Keep in a small bowl near the stove so you can easily baste the chicken later.
5. Rub the turmeric paste all over the chicken, including inside the cavity. If you can, rub under the skin too.
6. Place the seasoned and stuffed chicken on a roasting pan or baking dish and pop into the oven. Roast the chicken in the preheated oven till cooked. (The chicken is cooked if the juices run clear when a knife is inserted into the thickest part of the thigh. This will take about 45-60 minutes for a 1kg- 1.2kg chicken.)
7. 15 minutes before you’re going to take it out, baste with the honey mixture. Keep an eye on it when it goes back into the oven as the honey burns easily. (If it looks like it’s turning black, you may want to pop some foil on it.)
8. Once the chicken is cooked, remove it from the oven and let it rest for 5-15 minutes before carving. Note: Letting the chicken rest after roasting helps the juices redistribute throughout the meat, resulting in a more flavorful and tender dish.
9. Serve the Turmeric Black Pepper Roast Whole Chicken with your favorite sides, such as pandan rice, turmeric potatoes or turmeric rice, and enjoy!Note: before serving, you can baste the cooked chicken a 2nd time with some clean honey before serving, if you like a sweeter flavor. (Also makes the chicken look glossier and more appetising.)

31. Greek Chicken with Lemon Rice

Greek Chicken with Lemon Rice and Tomatoes 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’]

Savor Mediterranean flavors in one pan! This high protein, gluten-free Greek chicken with lemon rice and tomatoes, featuring juicy chicken, zesty rice, fresh veggies, and creamy feta.

Ingredients

• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp dried oregano
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 1/4 tsp black pepper
• 1.5 lb chicken breasts (skinless and boneless, diced)
• 2 tbsp olive oil
• 1 tbsp olive oil
• 1 cup cherry tomatoes (halved)
• 6 cloves garlic (minced)
• 1 tsp dried oregano
• ¼ tsp salt
• 1/4 tsp black pepper
• 1 cup spinach (chopped)
• 2 cups basmati rice (cooked)
• 15 oz can chickpeas (rinsed and drained)
• 1 lemon (juiced)
• 1 cup feta cheese (crumbled)
• 1 tbsp extra virgin olive oil
• ¼ tsp dried oregano
• 2 tbsp fresh dill (chopped)
• Lemon (cut into wedges)
• Fresh dill (chopped)

Instructions Chicken

1. In a small bowl, combine paprika, garlic powder, dried oregano, red pepper flakes, salt and black pepper.
2. Cover diced chicken with the mixture of spices.
3. Heat a large skillet over medium-high heat. Add in the olive oil.
4. Once hot, add in the chicken and sear for 4 minutes on one side, then flip and cook for another 4 minutes on the other side.
5. Remove the chicken from the skillet once it’s fully cooked.

Lemon Rice

1. Add olive oil into the same, now empty skillet. Add in the cherry tomatoes, garlic, dried oregano, salt, and black pepper. Stir and cook for 2 minutes until the tomatoes soften.
2. Add in spinach and cook for another 2 minutes until it wilts.
3. Add cooked basmati rice, chickpeas and give it a stir.
4. Finally, squeeze over all the juice from the lemon. Let it cook for another 2-3 minutes.

Assembly

1. In a bowl, combine feta cheese, olive oil, oregano and fresh dill.
2. Add half of the cheese mixture into the skillet and stir it in.
3. Add the cooked chicken back into the skillet and cook until the chicken reheats.
4. Remove from heat, and sprinkle with the remaining cheese mixture. Garnish with lemon wedges and fresh dill before serving.
5. When eating, squeeze some of the lemon juice from the wedges for a little more acidity. 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.