Eating healthy foods can be delicious and exciting. These nutritious recipes will satisfy your cravings and fuel your body.
Preheat oven to 375 degrees F.
Line a baking sheet with foil and place salmon in the middle of the foil. Season with salt and set aside.
In a small bowl, whisk together rice vinegar, lemon juice, honey, soy sauce, ginger, sriracha, garlic and basil. Pour marinade over salmon until it is evenly coated and wrap tightly with the foil.
To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
Preheat oven to 425 degrees F.
Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
Preheat oven to 400 degrees F.
To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
Pre-heat the oven to 375 degrees Fahrenheit. Drain and rinse the chickpeas. Spread the chickpeas out on a baking sheet lined with parchment paper or a silicone mat.
Bake for 10 minutes.
Toss the baked chickpeas with 2 tbsp of buffalo sauce (or more or less depending on your taste preference.)
1 apple sliced and cored
2 Tbsp peanut butter, almond butter, or sunflower butter
Mini chocolate chips — dairy-free, gluten-free, vegan and non-GMO options are available, such as Enjoy Life brand.
Make the dressing by mixing all the ingredients together with some seasoning.
Halve the avocado, remove the seed and scoop the flesh into a bowl. Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
Slice the bananas into rounds, approximately 1/3 inch thick.
In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. Then give it a good mix.
Add in oats, chia seeds and any other optional mix-in’s and stir to combine.
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread bread crumbs in a thin even layer across the surface of the baking sheet. Spray bread crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.